WHEAT 81 



CHAPTER VII 



THRESHING AND MARKETING 



Threshing directly from the shock is perhaps 

 the best and most economical method, if the 

 threshing can be done early, as soon as the grain 

 is dry and in good condition. Grain threshed from 

 the shock will go through the sweat in the bin, 

 but unless threshed damp it will not heat enough 

 to injure the quality of the grain; in fact, a little 

 heating may be desirable as it will give the grain 

 a darker, richer color. When the grain is stacked 

 it should be allowed to go through the sweat 

 before threshing. If threshed and put into a dry 

 bin it may not sweat, since the sweating process 

 requires that grain contain some excess moisture. 

 Sweating may not be necessary for producing 

 a good quality of grain, but it is desirable that 

 wheat contain enough moisture when it is stacked 

 or threshed to cause it to sweat; otherwise it will 

 handle badly, shattering during the stacking or 

 cracking during the threshing. Do not stack or 

 thresh when the grain is too damp, since such 

 grain may heat too much or become stack-burned 

 or bin-burned and thus injured in quality and 

 value, while its vitality for seed may be entirely 

 destroyed. Also there may be considerable loss 

 in threshing too damp or too tough grain, since 

 all the grain may not be removed from the straw. 



MARKETING 



Much grain is now hauled directly to the ele- 

 vator from the threshing machine and sold or 

 6 



