234 



EXPERIMENTAL FARMS. 



THE CUTTING OF WHEAT AT DIFFERENT STAGES OF RIPENESS. 



Two years ago a series of experiments were commenced to determine the pro- 

 per stage at which wheat should be cut ; at that time fail frost seriously interfered 

 with the completeness of the experiment. The past season was a more favourable 

 one and the result quite clear. 



When the season is backward and fall frosts threaten, the temptation to har- 

 vest wheat before it is fully matured is great, but it is evident from the follow- 

 ing table that considerable loss results both in quantity and weight of sample if the 

 grain has not at least reached what is generally called the dough stage. 



In this experiment both red and white varieties of wheat were used, and the 

 result with each is practically the same. 



The plots were one-tenth acre ; soil black loam, summer-fallowed previous 

 year, sown with common drill on 5th May, IJ bushels per acre. 



Variety. 



Ked Fife, 1st cut 



do do 2nd do 



do do 3rd do. 



do do 4th do 



White Connell 1st cut. 

 do do 2nd do. 



do do 3rd do., 



do do 4th do.. 



Stage when cut. 



Early milk stage. 

 Late do 



Dough stage ... 



Ripe j'ellow 



Early milk stage . 

 Late do 

 Dough stage. . . 

 Ripe yellow 



No. days 

 from sowing. 



94 



97 



101 



108 



94 



97 



101 



108 



Weight 

 per bush. 



Lbs. 



45i 



54i 



58 



60 



48 



53 



58 



60 



The accompanying view is from a photograph taken during wheat harvest at 

 the Brandon Farm. 





FARVESTIXrx WHEAT, EXPERIMENTAL FAKM, BRANDON, MAN. 



