OF HARVESTING GRAIN. 365 



SECT. IX. Of harvesting Grain) and preparing it for the 

 Miller. 



THIS is a point on which it is not proposed to insist at 

 any considerable length, but merely to detail any peculi- 

 arities in the Husbandry of Scotland, in regard, 1. To cut- 

 ting down ; 2. To carrying in ; or, 3. To stacking the crop; 

 4. The management of stubbles ; and, 6. How wheat, in- 

 jured by a bad harvest, is prepared for use. 



1. In Scotland, the crop is almost universally cut down 

 by the sickle or hook, the scythe being very rarely used ; 

 and notwithstanding the liberal premiums offered by a re- 

 spectable and public-spirited institution, the Dalkeith 

 Farming Society, no reaping machine has yet been in- 

 vented, that will answer the object they had in view. 

 Many suppose, that it is almost necessary to cut down com 

 with the sickle, if threshing-mills are in use ; because, 

 where these machines are employed, the grain must either 

 be regularly placed and bound, or it must pass twice 

 through the mill. But that intelligent border farmer, (Mr 

 George Culley), informs me, that he mows his barley al- 

 most every year, except what is lodged ; and that he finds 

 no difficulty in threshing it by the threshing-mill, passing 

 it only once through the machine.* The men mow the 



* On this head, that experienced and intelligent farmer, Mr John 

 ShirrefF, observes, that more ears would probably escape unthreshed, 



