CEREAL CULTIVATION EASTERN AREA 333 



same purpose when the crop is early, which process may 

 also slightly increase the yield through greater tillering. 



GATHERING THE CROP 



360. Time of harvesting. The crop is ripe and ready 

 for cutting when the straw has nearly all become yellow, 



FIG. 100. Cutting small patches with the cradle at the Maryland 

 Agricultural Experiment Station, College Park. 



and the kernel can still be slightly indented by pinching. 

 In all the Eastern area, where practically all the grain is 

 bound, the crop should not be allowed to reach the " dead 

 ripe " stage. If so, the kernels will become bleached 

 or otherwise discolored, and there may be some loss from 

 shattering. On the other hand, cutting too early results 

 in shriveling. The condition reached by the kernels at 

 the proper time for cutting is commonly called the " hard 

 dough " stage. Cutting should begin 1 to 3 days earlier 

 than usual where there is a large acreage to handle. If 

 the crop ripens unevenly, it should be cut when the most 



