LECTURES AND ESSAYS BEAD AT INSTITUTES. 



235 



slowl}' dried in the sheltered room, was different from what it would have been 

 if threshed out as soon as out, but the difference was the same for all, and the 

 grain thus matured would represent the results secured by ripening under the 

 most favorable of harvesting at the several periods of cutting. 



CONDITION AT TIME OF CUTTING. 



The following diary will give some idea of the condition and development of 

 the berry and the ripening of the stalk at the successive periods of cutting. 

 I also include a brief statement of the condition of the weather, which may 

 assist in explaining the rapid changes which took place at certain stages of 



growth. 



^5 



3. 



4. 



5. 



6. 



7. 



8. 



9. 

 10. 

 11. 

 12. 

 13. 



n. 



15. 

 IG. 

 17. 

 18. 

 19. 

 20. 

 21. 



Mean Daily 

 Temperature. 



71 }i' 

 Cloudy. 



75° 

 Rain. 



62K° 

 Rainy. 



cs°. 



Cloudy. 



TOK°. 



Clear. 



72=3°. 



Clear. 



77>3'°. Cloudy 



and raining. 



79°. Hot and 



close, cloudy. 



66%^. Cooler 



and cloudy. 



71?^°. 



Clear. 



78°. 



Rain in night. 



73°. 



Rainv. 



75%°. 



Cloudy. 



74°. 



Clear. 



76°. 



Rain in night. 



75°. 



Cloudy. 



73K°. 



Clear. 



79°. 

 Clear. 



8r. 



Clear. 



85>3"°. 



Cloudy. 



78°. 



Degree of Ripeness of Stalk and Berry 



of Clawsun Wheat at the Several 



Periods of Cutting 



Stalk green; berry watery and im- 

 mature; a little milii}'. 



Stalk green, and leaves mated 

 slightly; berry ver.v immature, some- 

 what milky. 



Berry milky and sweetish; color of 

 berry green. 



Berry milky and sweet; still green 

 in color. 



Berry milky, sweet, green; no 

 dough.' 



Straw still green; berry milky, 

 sweet, greenish in color, no dough. 



Stalks green, hut leaves yellow; ber 

 ry more milky, sweet, yellow-green. 



Straw greeii; heads yellowish; berry 

 yellow-green, thick milk, sweet. 



Stalks and heads turning yellow; 

 berry milky-dough, sweet. 



Stalks and heads yellowish green; 

 berry less sweet and more doughy. 



Stalks yellowish; heads begin to 

 bend ; berry thin dough, a little sweet. 



Straw yellow; heads bend more; 

 berry in the dough, only a little sweet. 



Heads bend over; berry stifl") 

 dough. I 



Berry crushes dry between thumb j 

 nails; liarvested to-day. 



Berry nearly dry and becoming 

 hard; straw entirely ripe. 



Berry dry and hard; stalks a full 

 yellow. 



Stalks over-ripe; berry shells on ! 

 handling sheaf. ( 



Stalks becoming brittle. 



Stalks becoming brown and brittle, j 



Manifestly dead-ripe. 

 "Still dead." 



J 



Degree of Ripeness of Stalk and Berry of 



Schumacher Wheat at the Several 



Periods of Cutting. 



Stalks green; berry milky, easily 

 crashed by lingers, sweet. 



Stalk green; berry easily crushed 

 by fingers, milky and sweet. 



Berry more milky, but greenish; 

 can be crushed by fingers, sweet. 



Berry yellowish, milky dough; fin- 

 gers stained by milkwli'n be'ngcr'shd. 



Straw becoming yellow; berry in 

 milky-dough condition. 



Berry in the dough; crushed be- 

 tween thumb nails stains them. 



Straw purplish, but leaves green; 

 b'ry in the dough and bec'mingyell'w. 



Head brown; berry deep yel'w, stiff 

 dough, can be crushed by thumb nails. 



Berry brown, hard; difflcult to 

 crush between thumb nails. 



Berry crushes dry; grain harvested 

 to-day. 



Straw purplish red and fully ripe. 



Heads bend over; stalks becoming 

 brown and leaves dry. 



Ripe and over ripe. 



The condition of the grain after ripening on the stalk is best exhibited by 

 the specimen of each day's cutting now placed before you. 



THE GROSS PRODUCT PER ACRE AT EACH CUTTING. 



The amount of grain as influenced by the period of cutting is a question of 

 practical importance to the farmer. In making this estimate I confined my 

 attention to the weight of perfectly dry berry, because I was satisfied that any 

 variation in amount of grain, attendant upon changes during growth, arises 



