338 THE WHEAT CULTURI8T. 



ner ; and in addition to this, the sheaf is much pleasanter 

 to bind, load, and thrash, for neither the straw nor beard 

 is so stiff as when the crop is allowed to stand until fully 

 ripe. 



In some instances, I have known wheat to be cut on 

 the fourth of July, in Central ]STew York ; and the next 

 season, in the same locality, wheat was not fit to harvest 

 till the twentieth of the same month. Therefore, it 

 would be useless to endeavor to fix on any week or day 

 of a particular month ; for one day will scarcely be uni- 

 versal in. one country nor with two kinds of wheat. 



In favorable seasons the straw commences to ripen 

 from the bottom ; in certain unfavorable seasons the 

 upper joints are ripe first ; but the latter case is the ex- 

 ception to the rule. When on examination it is found 

 that the two lower joints of the straw have turned yel- 

 low, and the color is beginning to show itself above the 

 second joint ; when the field seen from a distance seems 

 quite ripe, but when more closely examined is found still 

 green at the top ; when on crushing the grain between 

 the fingers or teeth, the milk is found to have become so 

 thick as to be fairly called a liquid, then cut y hut not till 

 then. My usual rule is to wait until the yellow color 

 begins to show itself almost one inch above the second 

 knot or joint from the bottom ; and then cut the crop. 

 This rule cannot of course be applied universally to the 

 field ; for all the stalks don't ripen equally. But when 

 a majority of the stalks comply with the above condi- 

 tions, I would cut the field at once ; for though it seems 

 green, the process of drying will ripen it without the 

 loss which ensues when ripened " in the ground." When 

 the weather is unfavorable, let tools and implements be 

 prepared to harvest with dispatch when storms cease, 



