WHAT TO DO WITH THE CROPS. 7? 



EICE. 



Eice must be harvested similarly to wheat, etc. It re- 

 quires the promptest attention. It must not be cut until 

 the grain is ripe, but must be cut immediately after it is 

 ripe. If permitted to stand longer, the seed will fall off 

 in harvesting, causing a very great loss. Thresh it in a 

 machine similarly to wheat. When threshed the rice is 

 ready for the mortar and pestle ; by this operation the 

 husk and inner coat are broken off of the grain, after 

 which it is polished or scoured, and is then ready for 

 use. 



GERMAN MILLET. 



Harvest this as soon as the heads are fully out, or about 

 the time the seeds are in the milk, that is, if the object be 

 to make hay. It cures very quickly. Throw up into 

 heaps before night so as to protect it from the dew ; spread 

 out again next day. Repeat this operation daily for about 

 three days, when the hay will be cured and ready to store 

 away. It is perhaps the easiest of all hay crops to cure, 

 and one of the richest. 



If it is desired to save seed, then let the crop stand un- 

 til the heads become ripe. Then cut and thresh. 



HUNGARIAN MILLET. 



This is also called Hungarian grass, and is to be treated 

 in the same manner. 



CAT-TAIL MILLET. 



This, often called Pearl Millet, is better fed green than 

 in any other state. When three feet high, cut within an 

 inch of the ground, and feed to cattle or horses. It will 

 soon come again, and maybe cut three to five times dur- 

 ing the season. A few hills may be left uncut for seed. 



SORGHUM FOR FORAGE. 



When sorghum is planted for forage, cut as soon as the 

 seed-clusters are fully formed. Shock it securely and let 



