156 



FARMERS' REGISTER. 



[No. 3 



Jldvantages of the beads, 



Tlis advantatres to be obtained from this mode 

 of discovering the richneps of milk, ure so obvious 

 as scarcely to require enumeration. 



Isl. It alfbrds an easy method of estimating 

 the vakie ofa milch cow. By taking into view the 

 quanlity of milk, and its quality, the meriis of the 

 animul may be justly determined. 



2\. It alibrJs the best means of judiringot the 

 fitness of a covv, (bra butter or cheese tlairv. 



2d. It aHbrds ready means of tryinir iii« cffecls 

 pi' particular kinds of tbod upon the milk of cows. 



4th. It affords means of determining the value 

 of particular pastures, 



5th. It affords excellent checks upon the fidelity, 

 f}3 vyell as the skill and attention, of the dairy ser- 

 vants, 



N. B, It is proper to observe, that these beads 

 indicate the real specific irravities, and are made 

 to speak the common language of science, by 

 adding 1000 to each number; thus, a specific 

 gravity of 30, as expressed by these beads, means 

 1030 in reference to the gravity of distilled water, 

 taken as 1000, 



From tlie Fanners' Maijaziiic. 



ON REAPING COUN [wIIEAt] AT DIFFERENT 

 STAGES OF MATURITY. 



The reaping of corn at diHerent stages of ripe- 

 ness, has lately excited a good deal of discussion 

 amongst practical farmers ; and Ihc subject is of 

 so much importance that it is no wonder it should 

 have done so. 



An innovation upon long-established custom is 

 seldom popular. And, from the history of fallow 

 — the two-horse plough — the thrashing machine — 

 and the scythe-hook— it would appeal that there 

 IS something either in the existing state of society 

 amongst farmers, or in the peculiarities of their 

 profession, which renders the introduction of an ac- 

 ricuhural change slow and dillicult. 



Although the utility of reaping corn before it 

 attains full maturity has at present a host of oppo- 

 nents, yet, if it is founded upon just principles, it 

 will ultimately prevail. Indeed, the practice .has 

 been slowly gaining ground for many years past; 

 and it may be predicted, without pretending to the 

 gift of prophecy, that the practice will soon become 

 general in all our best cultivated districts. 



The two principal objects to be attended to in 

 the reaping of corn, are the quantity and quality 

 of the produce ; and, Avhen endeavoring to point 

 out the proper stage at which corn ouoht to be 

 reaped, my observations are intended chiefly to 

 bear upon these two objects, and, if iwssible, to 

 connect them together. 



As culmifi;rous crops approach maturity, their 

 grains shrink and become hard, loose in the chafi, 

 and apt to drop out upon the slightest a<ntation; 

 the straw stiff, white, and sapless, wilirthc ear 

 curved towards the earth. And when these 

 clianges have taken place, the crops are said to be 

 completely ripe; and in former times they were sel- 

 dom reaped until arrived at this state of matura- 

 tion. 



In opposition to the ancient practice, a modern 

 one is reeoRjmcnded, called green cutting, the ad- 



vantages of which arc numerous and important' 

 The term green cutting, however, must be used in 

 ares?tricted sense, as it is obvious there is a certain 

 stage of maturity, previous to which it must be in- 

 jurious to reap corn. 



Corn is said to be green cut, when the straw is 

 full of sap, of a greenish hue, except the part im- 

 mediately below the ear, which is commonly yel- 

 low: the grain soft, but not milky ; and the whole 

 plant is per!i>ctly pliant. However, corn ought 

 sometimes to be reaped before the straw immedi- 

 ately below the ear becomes yellow; because in 

 cold and cloudy weather, the circulation of the 

 juices is often stopped, even when the straw ap- 

 pears green; and the proper stage at which corn 

 oufjht to be 'reaped, now and then depends upon 

 difl'erent circumstances, such as situation, state of 

 the weather, time of the J'ear, &c., a knowledge 

 which can only be acquired in the school of prac- 

 tice. 



All practical farmers agree that our common 

 culmiferous crops die downwards; indeed, a care- 

 ful examination of the plants, during tlie latter 

 stages of maturation, will convince any rational 

 individual of this truth. The ear, which is the 

 extreme part of the plant, first assumes the hue 

 that indicates decay ; then, that part of the stalk 

 immediately below the ear; and the change gra- 

 dually proceeds downwards. The curvature of 

 the ear, or inclination downwards, which the plant 

 invariably assumes when it has reached maturit}^, 

 is alone decisive that the plant dies downwards; 

 because, if the under part of the stalk ripened firsf, 

 it would first become weak, and consequently un- 

 able to support the heavy unripened ear. The 

 wisdom of Nature is beautifully displayed in the 

 dying of the plant, and curvature of the ear. By 

 the plant dying downwards, the lower extremi- 

 ties retain sufficient strength to support the curved 

 ear until the grains drop out and replenish the 

 earth. Were the under part of the stalk first to 

 'die, the ear would fiill prostrate and prematurely 

 to the ground, and the grains would perish in the 

 chaff. It therefore appears, that the grains of cul- 

 miferous crops have reached maturity before the 

 curvature of the ear takes place; and all that is 

 obtained by waiting until the appearance of this 

 symptom, is the ripening of the straw. 



Since corn dies downwards, it is clear that, as 

 soon as the circulation of juices ceases in that part 

 of the stalk immediately below the ear, the grains 

 cannot derive any benefit from the rest of the 

 plant, far less from the earth; consequently, to do- 

 lay reaping corn when it has arrived at this state, 

 is certainly losing time, and unnecessarily expo- 

 sing it to the vicissitudes of the weather, without 

 obtaining any advantage whatever. Nay, corn 

 may even, with propriety, be reaped four or five 

 days before reaching this state, because, during 

 the time in question, the ]uices are scarce, and 

 their circulation languid. Besides, when corn is 

 reaped stored with juices, the process of matura- 

 tion goes on for some time afier; a fiict which 

 may be supported by many illustrations. The 

 flower of red clover, alier it is cut down, long re- 

 mains li-esh when kept in the shade, and during 

 moist weather seems even to flourish. Every 

 species of fiuit ripens, as well as matures its seeds, 

 alier being plucked before it has reached maturity; 

 and corn is not an exception. Experience has 

 fiilly convinced me, that the process of maturation 



