Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1897-06-30
Something for Wheat Raisers

| Something 1Ot Whoao 1e"iSohS
By promise and request, / will
for the benefit of those who ale rot
posted on handling wheat, say {
few words in regard to some essntia
points that must be observed
would have you to know that tht
| w-iter is not a farmer and viii,
not have anything to say in re,
gard to preparing ground, etc.
First. If you want wheat tina
will profit, you must not SOW the
white wheat, for the reason tha
the grain is very soft; therefore
very easy to become musty. Flo!l
from this wheat is also very soft
consequently not very strong. You
must understand that will absort
the most water (or milky is the
lstrongest and will make much the
finest bread. This you can prove
| 10 YOU own satisfact on. Some OF
| you who read this may not think
so, but its absolutely impossible fol
the miller, however good he or hi:
mill may be, to get by one-thlrd
the amount of flour eerom sixty
pounds of white that he can from
red wheat. This arises from the
fact that the bran on the latter
is so much thinner and can be
severed with less difficulty. There
are other reasons that might be
given, but time and space will not
permit.
Second. The farmer who suns
his wheat is only robbing nature
of her sweetness. This is one of
the most unreasonable things to
do. Summing wheat is a mistake.
Nature explains herself here more
perfectly than ANY miller could
do.
When you have worked hard to
get a good seed wheat, one that
you consider full grain and
we'll matured, one that you have
had shipped at premium, one
that no sun has ever touched since
it was made; you SOW this wheat,
it does we'll, grows nicely and you
consider it fine until you cut it
HbsH HhsiH]sa satR be il fasH AID taeS taee i t o i IT, 5 s
and get bad flour. It is then that
you pronounce the grain that you
sowed "no good" Now, I may be a
little too rigid here, or I may be
wrong, but just take what 1 have
said and compare it with your for
mer crop and see if there is much.
difference between my theory
and your practice. You will
say what must I do if my wheat
is. wet when the thresher comes.
Take my advice aad don't let a
thresher touch it while in wet
condition. twill pay you TO haul
it ten miles if it is only ten bushels
you have to thresh. We want all
Of the wheat thai we can grind,
but l had rather shut down than
to grind wheat that has been
5hreshed wet. Shock your wheat
Or stack it and ifit gets wet leave
It in the sheath until it is dry. We
Ire prepared now TO handle several
thousand bushels of wheat and
ian move from twelve to fourteen
hundred bushels per day. So we
,ffer to those who desire to do SO,
% bring the wheat from the
hresher and deposit it here, let
is handle it for a week or 30, you
AN then get your flour at your
'wn convenience and we gauran-
ee to give you thirty-six pounds
# good -four and twelve pounds
# bran for one busbel of weighed
wheat. This will take the respon-
iblity off of your hands and you
re sure of your -four.
There is one other thing that
armers should watch when their
7heat is being threshed, and that
s, not to allow the machine to
reak up the grin. A man who
Understands his business will not
reak wheat in threshing. Broken
rains are very detrimental to the
,iller. Cheat is much easier
eaEt with. When a grain is broken
on may count it lost, for there is
o way to save it. There is no
heat machine that Will separate
ockrel and retain the broken
rains. A small quantity Of cockrel
J not SO bad in wheat, as it can
Il be sepal ated. Still it is
arelessness in farmers to let
ockrel grow, as it can easily be
voided. Cut your wheat two or
lree days before it is considered
pc enough for seed and see if you
i'll not have better yield. With
est wishes for your future crops.
am, yours truly, L. r. Veatcb,
4 Anderson Herald. /.