374 THE SMALL GRAINS 



been made, resulting in less loss in milling, less bran, 

 more " low grade," more shorts, and more straight flour 

 in the former than in the latter. Baking tests from flour 

 from the same lots of wheat showed greater loaf volume 

 and greater water absorption in bread made with flour 

 from the stack-thrashed wheat (Fitz, 1910). 



402. Thrashing. Throughout this area, thrashing is 

 often done necessarily on a large scale. Large engines are 

 employed and self-feeding separators equipped with straw 

 blowers. Usually the entire crew of hands is supplied 

 by the owner of the outfit. 



In the Great Plains, the grain is often very dry when 

 thrashed, and great care is required in setting the concaves 

 to prevent cracking of the kernels. The separator should 

 be as thoroughly cleaned of all grain lodged within it as 

 possible, on beginning a new job. If tbej-e has been con- 

 siderable rain, the top and bottom sheaves of stacks and 

 the cap sheaves of shocks should be thrashed separately, 

 so the grade of the remainder of the crop may not be im- 

 paired (Fig. 118). 



