Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1883-08-02
WHITE SULPHUR SPRINGS MONTANA TERRITORY AUGUST 1ss

become so poor in gluten? 1t is hardly fair
for the miller to attempt to cover his change
OF base by this flank movement * asserting
fhat the soft wheats are deficient in gluten"
In summing up OF the results of his
analysis, the professor says: "'rhe claim
that gluten is principally formed near the
close of the process of ripenine, and that
the dead ripe wheat contains more gluten
than wheat harvested at some earlier period
OF growth. receives no support from the re-
suits Of these analyses" He further saws:
II claim that one hundred pounds of early
rpened wheat will contain greater num-
Der OF pounds OF albuminoids than will a
hundred pounds of the same wheat at later
period Of ripening, when the accumulation
of starch will have lowered the relative
amount of albunoids. 1.-The ac cage pro-
duct increases with the growth of the crop
up TO certain stage OF ripening (wh.n the
grain crushes dry, and after this period
there is no increase. eithe' relatively or ab-
solutely.
mo effort was made to determine the
food value of the straw at the different pe-
riods OF cutting. but the farmer Is well
aware of the rapid deterioration ay allow
ing it to stand till the grain is dead ripe
and if the dead ripening is attended by no
real increase of value in tn, grain but an
actual loss in the amount of grain, and the
straw deterorates greatly in the meantime,
he may conclud that it is best to cat his
grain as sool. as ripe. and thus save himself
from loss"
A correspondent of the Michigan Farmer,
who has protied by adopting the theories
of Professor Kedzie, says: : There has al
ways been good deal OF speculation among
good farmers as to the exact time to begin
to cut wheat, that it may retain those prop
critics which 60 to make wheat valuable for
human food and also weigh well, and look
plump and bright. Whenever this discus
sion is going on, illustrations will be given
of very early cut wheat which yielded well,
looked bright and plump and belied the fear
that il might shrink or get musty in the bin,
and vet the fear that it may 20 back on it's
reputation and spoil on the individuals
hands if cut early deters most farmers from
cutting at what experiment has proved to
be the best time.
For several years have commenced
cutting wheat before my neighbors, despite
the warning often repeated that wet wea-
ther may come and cause it to grow, and
all the other traditions OF possible disaster
that are likely to befall early cut wheat yet
have never had wheat shrink, or be iniur-
ed in any way from early cutting. Wheat
needs little more time to cure in the NOW
or stack if cut early, but all the other fears
are groundless, and the decided advantages
of early cut wheat overbalance all the pos
sible harm that may attend it.
Wheat should be cut before the berry
hardens; when the heads bend over, the
straw is yellow and the kernel will leave no
moisture on the thGmb-nas when crushed
between them, then is the time to begin.
STRAW from early cut wheat is worth
double that which is left until dead ripe; it
then has parted with all its juices and be-
comes woody fibre instead of nutritious ami
NAL food.
80 far as the appearance of the kernel
and the feeding value of the straw is con-
cerned, any farmer of average penetration
can discover that early cut wheat is decid-
edy to be preferred to wheat cut when
the berry is hard and the straw dry and
dead"