452 FIELD 'AND GARDEN PRODUCTS 



world, as well as a superior quality of grain, is produced in rather 

 dry regions or on lands subject to extremes of temperature and 

 drought. And it is further worthy of note that most of the States 

 in which semiarid conditions prevail to a greater or less extent record 

 a much higher average yield per acre than humid wheat-growing 

 States in both spring and winter grain. 



Wherever or whenever the rainfall is deficient, irrigation gen- 

 erally insures a crop and secures larger yields and better grain. It 

 must be practiced judiciously, however, to be successful. Furrow 

 irrigation is considered best in some sections and flooding in others. 

 Irrigation sometimes has a marked influence on the composition 

 of the grain. At the time the kernel is filling out the soil should 

 be properly supplied with moisture to promote the production of 

 full and plump grain. Top much water at this period has a tendency 

 to yellow the crop, retard its maturity, and to lower the yield. Fall 

 irrigation of winter wheat has been found beneficial when the soil 

 lacked moisture for the production of the necessary fall growth. 

 One or two irrigations are sufficient for winter wheat in the spring. 

 The custom in Egypt, where irrigation is commonly practiced, is 

 to irrigate when the plants are about 1 foot high and again when 

 they begin to bloom. When the water is applied in the evening, 

 about sunset, the evaporation from the surface of the soil is much 

 less than when it is applied during the day, and it also frequently 

 results in a higher yield of straw and grain. 



Harvesting. The time of harvesting wheat is mostly con- 

 trolled by the latitude and the seasons. The world over, wheat is 

 harvested in every month of the year. In general practice wheat is 

 cut when the heads have turned yellow but while the stems are still 

 slightly green and the kernel in the hard-dough stage. In the 

 greater portion of the wheat-producing area of this country har- 

 vesting must be done in from eight to ten days to prevent losses 

 from shattering, but varieties grown in some sections, such as the 

 club wheats in the Pacific Coast States, may be left standing for 

 several weeks when ripe without danger of shattering. The state 

 of ripening influences the composition of the plant. The dry 

 matter in the entire plant increases up to maturity and the kernel 

 increases in starch content as it develops. 



Farmers have long recognized the fact that it is better to begin 

 cutting grain one day early rather than one day late. The ma- 

 chinery is not always in perfect adjustment, and at this stage of 

 growth the ripening advances rapidly every twenty-four hours. 

 Cutting grain at the right time is an important item in the final re- 

 sult. Extreme early cutting means loss from shrinking, while un- 

 due delay will result with a possible exception of an occasional va- 

 riety in loss from shelling. After the farmer has met all the re- 

 quirements for a profitable crop, it is very desirable that he select 

 the right date for cutting. 



There are various methods of harvesting and caring for the 

 wheat crop, depending upon the section of the country in which 

 it is grown. In the Eastern States the wheat is cut with a self- 



