106 w ALL'S M A N u A L 



A portion of the starch of the grain has been con- 

 verted into bran ; and, according to the testimony of 

 the best millers, it will not make as much, nor as 

 good flour, as that which has been harvested w T hen 

 less perfectly ripe. 



When cut in that condition, which gives the best 

 grain, the straw has more starch, and more albumin- 

 ous matter in it, and is therefore, more nutritious 

 than it would be if allowed to become dead ripe. 



Long exposure to rain, has an injurious effect on 

 both grain and straw. The dark color thus produced, 

 is owing to partial decay on the surface. When this 

 takes place on the surface of the grain, the decayed 

 particles become mingled with the flour in grinding, 

 and gives it a dark shade. At the same time, 

 repeated wetting and drying, destroys the nutritive 

 substances in the straw. Wheat, therefore, should 

 be placed under shelter, or carefully stacked, as soon 

 as it has become sufficiently dry to prevent moulding 

 or heating in bulk. 



RYE. 



The same remarks may be applied to rye, with 

 some little variation, as the above for wheat. 



OATS. 



The best chance for a good crop, is to sow them 

 upon corn land, or wheat stubble, of the previous year. 

 A freshly turned soil seldom yields a full crop of this 

 grain ; but any land of tolerable fertility, which has 

 been in cultivation the previous year, will produce a 

 fine crop of oats. 



Sowing. The land should be plowed in the spring, 



