The Wahpeton times. [volume] (Wahpeton, Richland County, Dakota [N.D.]) 1879-1919, 1884-09-12
Treatment Of Wheat.


production on the treatment of
wheat. which will be found OF
much interest to the farmers of this
section of country:
Several farmers in western Mis-.
souri, recently asked Mr.. r. r
Davis, a prominent miller of st. 10.
seph, to answer the following in.
quiries; Should wheat go through
the sweat in the stack; .ef els sh should it
be threshed from the shock and 90
through the sweat in the bin Oh
granary? Which is the most favor
able for the best quality of wheat
for market and milling purposesi
Also at what stage Of ripeness should
wheat be harvested? How long
should it remain in the shock be-
fore stacking or threseing? Does
not the sun, with or without rain,
injure wheat while standing, OF
while in shock by bleaching?
He replied to their inquiries as
follows: My experience in handling
wheat is thatsthere is great danger
in cutting when too green; also dan.
ger in letting it stand too long,
Wheat ripens from the core of the
grain out, and it cut when the grain
is in rifalk, next to the bran Of the
grain, the milky substance will re.
cede and, the bran Settle back to
that poytion of the berry that has
matured;.. consequently the grain
will. be shriveled and : the bran
heavy from the milk adhering to it.
But, if harvested when the sub.
Stance next to the bran is. in a
doughy state, the grain will not
diminish but retainsits full size, and
Tile, substanre then left in the stalk
will continue to-. flow to. the head
Eatsl 0toughlys mature the grain
after. being put in stack.
s This reaction Of, new8life, as it
may be %callea, ,,in the stalk gener-
ally sets in, in about ten days after
|. the sWheatis put in-the stack, and is
called by the farmers in the sweat,
which cahsgsa a great change in the
grain;2sse-ft fills-a5h6 to the full size OF
the fo4nationE Eof -Ehe berry, and
Enaages 4ls c2I9t.- g q peautllM red,
w4Itr.s si yellow lng. Ihefe1ofe' i !!
is when the substance next tie bran
is in'fhe :dough,Rhd that wheat in
svariably should ,be stacked and al.
loweu 20 IeCatn its naSnral connee'
Iioh WIN Tue stalk unIlt y mas gone
.,Hougn W =. isyss"eaI. MiIe;1 VIII go
snoGg" Il'is.chahge wheeher III tne
stack OF pln, a9klt disconnected
from tne stfa;sHk:WnnA fs;H IN the sweat y
Ialls 20 receive Sh@nutriment ssllt en- from
sIhe staiA IhaSssg WoMio g II ahewed 70
s9e Sliougn the sWesgSllStne STACK
ana VII tufn to,ardtngy, dead red
coior' ana appearti1eeless. me prar
Wlii % tough ana heavy, anu. ilsmY
estlmation VIII lower tDesrWheatl 7
tne, market 9 iull graae. {
1our question: "!!gessthe sun IN
Jure tne Wneas WlNhJsof without
ram, "mie inene 3snock or before
. ~ rSAA'o ~
ooes very maoerlally' put much more
when IL IS rained on tnan when it ls
only suDJect TO the dew. The damp
ness "netnef 1roms dew or rain,
,softens the berry, and the hot sun
on the berry in this condition,
Dleaches IT,, and extracts greatly
from It's substance. In. many cases
IT becomes almost worthless TO the
manufacturers. l have known
wheat TO lose in weight ny exposure
from three to five pounds per bushel
besides 1t almost completely destroys
its strength. AS TO length OF time
1t should remain in the shock be-
fore stacking, this depends greatly
upon. the state of the weather. II
the weather, IS diy, four or fiye;days
IS as long as it-should be exposed to
the hot sun; but It sthe weather is
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