FIELD CROPS. 



'Wheat Shorlcs. — The illustratioiiB portray the Various iuetliods prac- 

 ticed for securing wheat, rve, oats, etc., in shocks, in which position they 

 should be arranged. Wheat should be cut from five to ten days before 

 maturity — that is, when about one-third of the chaflf is yet green, or while 

 many of the benies can be mashed between the thumb and finger. The 

 points gained thereby are: By thus early reaping the grain is not as Hable to 

 be prostrated by rain or high winds, and is not as liable to shell during the 

 process of gathering. The grain secured by this process, and at the time 

 indicated, is heavier, and 

 the flour is better. 



Fig. 1 deUueatos a large, 

 oblong shock which is made 

 by placing ten sheaves in a 

 double row, the bottom of 

 each pair being a foot asun- 

 der, set bracing and meeting 

 at the top, the whole covered 

 by two sheaves, whose ends, 

 each side of band, are so 

 spread that when in position 

 they wiU afford a more 

 secure protection from rain, 

 and render the liabilitj' to 

 derangement in high winds 

 much less. ♦♦v*^* 



In Fig. 2 is shown a very wheat shocks. — no. 1. 



good plan for securing a 

 dozen or more sheaves in a round shock, 

 right angles above the center of the shock. 



Fig. 3 illustrates another mode of capping a round shock. But six 

 sheaves should be placed upright in each shock, unless the straw be of extra 

 length, as in the case of rye. Bind the caps securely near the butts, break- 

 ing down all around before placing in proper position. The latter is a mode 

 seldom practiced, yet highly recommended by many farmers. Should the 

 sheaves be damp or contain slowly drying weeds, shock in the manner shown 

 in Fig. 1, which exposes a greater area of each sheaf to the combined in- 

 fluence of sun and air than by any other known process. 



Harvesting WTieat. — Wheat, when cut before the grain has passed 

 from the milk to the dough state, will shrivel and give small measure and 

 light weight. The straw will be more valuable for fodder, however, than if 

 harvested later. On the other hand, if left to become over-rip«, the grains 

 grow harsh and rough, and the bran will be so thick and brittle that no after 

 manipulation of the kernels will bring the wheat in condition to make the best 

 quality of flour without carrying a large proportion of flour off with the bruu 



Two caps are used, crossing at 



