374 OF HARVESTING GRAIN. 



when railing is not at hand, a strong straw rope is com- 

 monly used in its stead. After the builder has reached the 

 top of' the boss, he places therein a sack filled with straw, 

 which, when he builds round, he pulls up until he reaches 

 the lop of the stack ; so that by the vent left by the sack, 

 the air reaches even to the top of the stack. As to the 

 question, how soon beans can be put in, by means of bos- 

 ses, that depends upon what state the beans were in when 

 cut. It is necessary, therefore, to mention three different 

 cases in which beans are cut: First, before either leaves or 

 pods have changed their colour ; if cut in this green state, 

 they will require a long time, especially in a bad season, 

 even with bosses, and it is hardly practicable to preserve 

 green cut beans, in any season, without them. Secondly, 

 when above half of the pods have turned yellow, and part 

 of the leaves have fallen off; when cut in this state, (which 

 is thought much the best), they will require from seven to 

 eight days with bosses, and fourteen without them, if the 

 weather is dry. And, thirdly, when the pods have all 

 turned blackish, and the leaves fallen off, in this state, 

 three or four days may do with bosses, and seven or eight 

 without them, provided no rain fall in the interval. On 

 the whole, it may be affirmed, that beans, by this mode, 

 may be harvested in half the usual time, and be preserved 

 in much better condition. It is supposed that the beans 

 grown upon strong clay, or carse land, require longer 

 time to fit them for the stack, than those produced upon 

 4ry land.* 



In a wet season, white grain is often stacked in the manner here 

 recommended for beans, with this addition, (if the state of the grain seem 

 to require it), of having vents left also across the stack in two opposite 

 directions, at different heights. These afford a great additional circula- 

 tion of air. Some make a vent in the middle of the stack, but very im- 



