The Northern Pacific farmer. [volume] (Wadena, Minn.) 1878-1885, 1879-07-17
OUR FARM DEPARTMENT, !
The editor Of this department would thank all
farmer trielris to send postal cart cOmmunic.t.
tons giving crop prospects in their locations.
WHEN TO CUT WHEAT.

This is q very important subject,
and one upon which there has been
considerable discussion pro and con.
But as yet too few f,rmcrs cut their
wheat early enough. The common
practice has been, and yet is, to let
the crop stand until the kernel is
is hard, before Investing.
This is q great mistake, and one of
more Importance th'n is generally
known. Millions Of d,llars are an
nually lost to this county in letting
| grains OF all kinds stand until over
ripe. Experiment and experience
: teaches that, to retain all the nutri-
tious properties Of wheet it must be
! cut early.
From series of very careful OK
| pcrimcnts, made in Yorkshire, Eng,
! it WAS computed that the loss in she'll
i ing, weight and quality by letting
wheat stand until ripe, WAS cquat to
Sc per acre. The yield of wheat in
! England, on account Of better cult
walton and pure seed, is about one
half greater than in the United States,
but let us estimate the loss on this
account to be one-fourth OF that il
England, which would be at 10 cts.
per bushcl on an average Of Is bush
els per acre, or $3.50 per acre, which,
on crop of 100000 in this State,
would be q loss of 100000.
Should the yield in this State be
as large rs it now gives promise OF
; and late cutting will be the rule, as
! former years; wheat growers i'll Min
ncsota will suffer loss on this &C
count, of at least $6,000,000 this
year.
Perhaps some Of our turner's may
! ask the question, g when is the proper
time to commence cutting wheat"
In answer your attention is called
to M immediate examination Of the
present condition of the berry in your
wheat fields. When the grain is first
formed it is a little sack filled with
water holding in solution a small
quantity of sugar. AS it advances
the sugar increases, ami changes to Il
mill<y--appcaring fluid, which gradu-
ally changes from this milky state to
one more firm and solid, when gluten
makes its appearance, which is the
nutritious or tlcsh-forlning element
Of whcat-that which makes flour
stick together when formed in dough.
Now then, the rule as to the time
to commence cutting: when the berry
is in the milk, make daily cxamina-
ton OF the fields, and us soon as the
milk disappears and the grain is i'll
the soft dough and is easily crushed
between the thumb and finger, start
the machines, without regard to how
green the stock may be, as there is
all the nutriment in the stalk requir-
cd to perfect the grain, without re-
cciving more from the soil.
The above is not all theory. but
is the result of careful experiment
and my own individual experience as
practlccd in former years.
Last year 1 began cutting at the
stage above intlicatctl-a week be-
fore any Of my ncighbors. The re-
suit was q crop Of No. l hard, beau
tiful high colorcd, amber berry, and
Weighing GlA lbs. per bushcl.
Early cutting not only ensures
against loss from swelling, but higher
grades and better qualities Of flour
| Concluding, would ask farmers
to think of the very sudden ripcning
and tumbling down Of their wheat
last year, causing {: loss of untold
millions in the states Of Wisconsin
Iowa and Minnesota, and enquire i
it would not be wise to profit by that
cxpcriei.ce: and in connection will
the othtt foa:flyrat;,'is' nti1Hsd
:to's i:,rt' the harycstcrs and stlf:biEd
.ers hayly ilts!J'car. =: :..:::.''::'::
The recent heavy rains in this re
gion has flooded al the hay lands o,
river and creek bottoms and caused
nearly complete loss of the grass o,
the low land meadows. This condi
ton Of 4 large portion of OUR tcs
natural meadow lands will cause :
great scarcity of hay again next win
ter and spring, unless, all the hay
that is in any way suitable, is Sc
cured, and the sooner the haying sea-
son is begun the better. "
The wet season may deceive farm
crs as to the proper time for cutting
grain, as the straw will he compara
lively green when The berry is in tho
dough and ready to cut. Fields
should be examined carefully, that