HABVESTING ART) STOKING. 



THE mode of harvesting the corn crop differs in 

 different sections of the country. In most of the 

 Northern States the general practice is to cut it near 

 the ground, when the grain is sufficiently glazed, and 

 before the stalks begin to wither. It is highly im- 

 portant to determine the right stage of maturity for 

 cutting, and requires nice discrimination as well as 

 experience. The weight and quality of both grain 

 and stover depend materially on seasonable harvest- 

 ing. After the corn is cut and stooked, it is usually 

 allowed to remain in the field until sufficiently dry for 

 husking, after which the grain is conveyed to the crib, 

 and the stalks are either stored in the barn or stacked 

 near the cattle yard for provender. In all cases where 

 the stover is not stored under cover, it should be 

 stacked with great care, to secure it from being in- 

 jured by the weather. 



In many of the Southern and Western States, a 

 different and more prodigal mode of harvesting is 

 practised. The corn is there first topped, by cutting 

 the stalks above the ears, while the latter are left until 



