WHEAT. 89 



ccllent English publication, says, "It is necessary 

 to discriminate between the ripeness of the straw 

 and the ripeness of the^rain; for in some seasons 

 the straw dries npward ; under which circumstances, 

 a field to the eye may appear completely fit for the 

 sickle, when, in reality, the grain is imperfectly con- 

 soli(tated, and, in fact, not much removed from a 

 milky state:" We have seen wheat cut in this 

 state, and when put immediately in a mow or stack- 

 ed, it can hardly fail of receiving injury. Such 

 grain, though it can receive no benefit from the root 

 by standing, is materially aided in ripening by the 

 action of the air and the sun. Mr. Shirreff, in the 

 Quarterly Journal of August, gives as reasons for 

 cutting wheat before it is dead ripe, that is, when 

 the straw begins to turn, or becomes yellow imme- 

 diately below the ear ; first, an increased quantity 

 of grain, ^eater security from the weather, an im- 

 proved" quahty of straw, and an extension of the 

 harvest season. Secondly, greater security against 

 the eflfects of wind or rain, either as it effects the 

 shelling, discoloration, or germination of the grain. 

 The colour of wheat which has not been cut till it 

 became dead ripe is generally of an opaque, whitish 

 hue ; while that cut before it Was dead ripe is trans- 

 parent and tinged with brown. The latter descrip- 

 tion of wheat bears the highest price in all markets. 

 Where, however, wheat is smutty, it should be al- 

 lowed to stand as long as it can be left with safety, 

 as much of that fungus will be lost in the field, and 

 the remainder will be most easily broken to pieces 

 and blown away in the process of threshing and 

 cleaning. But it may be considered as a general 

 rule, and one which is sanctioned by the practice of 

 the most skilful farmers in this country and abroad, 

 that it is better to cut wheat early than late, and 

 that there is less danger of loss by shrinking than 

 shelling. 



The time necessary for wheat to remain in the 

 11.— H 



