340 THE WHEAT CULTURIST. 



sprout in the sheaf, and early harvests are also generally 

 best. Besides, a few days gained in the commencement 

 of harvest is of immeasurable advantage, and enables 

 the farmer to take opportunities for effecting other work, 

 which otherwise he could not do." 



Signs of Perfect Maturity. 



The "Prairie Farmer," in an article headed, "When 

 shall we cut wheat ? " says : "In attempting to answer 

 the question, At what particular period in the condition 

 of the grain shall we cut it ? we shall not refer to our 

 own experience, but only add that our rule is, to cut 

 the grain about two weeks before it is fully ripe. 



" Prof. Johnston, of the Royal Agricultural Society 

 of England, says, the rawer the crop is cut, the heavier 

 and more nourishing the straw will be. Within three 

 weeks of being fully ripe, the straw begins to diminish 

 in weight ; and the longer it remains uncut, after that 

 time, the lighter it becomes, and the less nourishing. 



" On the other hand, the grain, which is sweet and 

 milky, a month before it is ripe, gradually consolidates 

 — the sugar changing into starch, and the milk thicken- 

 ing into the gluten and albumen of the flour. As soon 

 as this change is nearly completed, or about a fortnight 

 before it is ripe, the grain of wheat contains the largest 

 proportion of starch and gluten. If reaped at this time, 

 the bushel will weigh most, and will yield the largest 

 quantity of tine flour, and the least bran. 



" At this period the grain has a thin skin, and hence 

 the small quantity of bran. But if the crop be still left 

 uncut, the next natural step in the ripening process is, 

 to cover the grain with a better protection — a thicker 



