USE OF BUCKWHEAT 407 



Stages of maturity. When the earlier blossoms are blasted the 

 later blossoms produce the seed. For this reason and because 

 of the lateness of sowing, the crop is particularly liable to suffer 

 from frost. The amount of seed used varies from two to five 

 pecks, three to four pecks being common ; depending principally 

 upon the preparation of the seed bed. There is little trouble 

 from foreign seed or from lack of germination. While the seed 

 is usually sown broadcast by hand and harrowed in, the same 

 reason exists for using the grain drill as in the case of wheat 

 and other cereals. (131) 



583. Enemies. — On account of its rapid germination and the 

 quickness with which the plant shades the ground, as well as 

 the time of year at which it is usually sown, buckwheat is little 

 troubled with weeds. It is also especially free from insect 

 attacks and fungous diseases. The principal causes of failure 

 are the blasting of the flowers from hot weather and from 

 drouth or flood. 



584. Harvesting. — Buckwheat is usually harvested when the 

 first seeds are fully mature, which is ordinarily in September. 

 Buckwheat is a rather difficult crop to harvest IMuch of it is 

 still har\^ested with the cradle. Where the land will permit, 

 probably the self-rake reaper is the most desirable implement. 

 In this case it is not bound but is set up in shocks something 

 after the manner of maize fodder. It may be cut with the self- 

 binder, put in long shocks without caps and threshed as soon 

 as dry. It is rarely stacked or put in the barn on account of 

 the difficulty cf getting the straw cured sufficiently to prevent 

 heating. The grain is said to keep better, when carried over 

 ^rom one season to another, if put in two-bushel bags and piled 

 loosely so as to admit of a good circulation of air, than when 

 stored in bins. (168) 



585. Use. — The principal use of buckwheat is for the pro- 

 duction of flour from which the well-known buckwheat cakes are 



