Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1872-07-12
The Time to Cut Whent.

AS to the proper condltlon wheat
should be in when harvested is
somewhat Of u mixed question, we
present to orr readers the follow
ing sensible suggestion Of that
practical, observant and expcrien-
ced writer in the Chicago Tribune
"Rural," Of Champaign, Illinois:
awe have been taught to cut
wheat when it was in the dough
state-wh hen the stalk just below
the head had turned yellow, while
the remainder is yet green. That
this rule is correct, so far as Brit
ish husbandry, Canada, and all
countries of low temperature at the
time of the harvest, are concerned,
there can be no doubt. The har
vest in all such countries comes
after the great heat of the season,
say in August and September.
There the ripcning is slow, and the
harvest is extended through two or
three weeks; but that is not the
case in this part of the country, for
we have but a few days in which to
do our wheat harvest. The maturity
of the grain is so rapid that it must
be watched. If we cut in the stage
indicated above, we will have
shrunken grain, for the great heat
cures the straw so rapidly that the
nntriment that the soft kernel yet re-
quircs is unable to reach it, and the
result is failure to fill out the grain
plump. The grain must be cut Just
at maturity, and not delayed until it
is in that stage that farmers call
dead-ripc, for then we arc liable to
loss by the grain Smelling out. If
we could put our newly-cut shcaves
in the shade until the grain and
straw were fully cured, it would be
all the better; but this cannot be
done, and we must be content to
take things as they are. 1t is only
necessary to call the attention of
farmers to the difference in the
seasons of cutting, and the effect of
heat at the time. Within 4 dis
lance Of twenty miles, l have seen n
months difference in the harvest of
wheat, simply owing to the eleva-
ton that gave a lower temperature,
and then this lower temperature also
prolonged the harvest, or the curing
process was more gradual. In hot
seasons our wheat harvest is but q
short week; while, in cool season,
it is extended some days. For this
reason, it is almost impossible to
fix the time for a trial Of reapcrs in
the harvest field for any length Of
time in advance.
This peculiar condition of the
harvest is draw back to the culture
of wheat on large scale in this
part of the country, as it is almost
impossible to obtain the help need
ed to secure the crop in the limited
time. Ten acres is good days
work for the reaper, and this re-
puircs from to hands to do the
work. 1t is very true that Is to Is
acres arc sometimes cut and put in
shock, but THIS means l2tO II hours
labor, which few men can or will
perform for any length Of time. We
may, therefore, limit the wheat crop
to 60 acres for each reaper, and
another 60 acres for oats. Then the
thrcshing must follow in the busy
season. All of this raises tho price
Of farm labor from 81 Il day and
board to 81 or So. This teaches us
that the wheat crop must take It's
place in system OF mixed husban-
dry, and that it will, to that ex-
tent, be found profitable crop.
We have plenty of time tor the
sowing, but the time for harvest
ing is beyond our control.