50 OUK FAKM CROPS. 



our hands than has been conceded to it, and forms one of 

 those important questions that come most properly within 

 the functions of our great Agricultural Societies as, to be 

 of any value, the experimental trials should be all strictly 

 comparative, and as widely extended as possible. This 

 can only be done by a number of intelligent observers 

 acting in concert upon well considered instructions. Too 

 often, in agricultural experiments, the conditions are dis- 

 similar, and the results entirely valueless. 



It is generally considered that the last process of ma- 

 turation of grain is the perfecting of the testa or seed-coat 

 (bran). This probably takes place, to a great extent, after 

 the circulation of the plant is arrested by the drying of 

 the straw at the neck. For mealing purposes, and for 

 ordinary use as food, the less the proportion of bran the 

 better ; this we secure by cutting as soon as we perceive 

 the change indicated. If, however, our object is to pro- 

 duce wheat for seed, and not for consumption, then it is 

 important that it should be fully matured that the seed- 

 coat or bran should be perfected, to enable it to preserve 

 the seed for the purposes of vegetation. In this case, it is 

 desirable to leave it standing until fully ripe. 



Reports have been given of experiments bearing upon 

 this important question. The only one that can be quoted 

 with any satisfactory authority, was carried out at North 

 Deighton, in Yorkshire, upon a field on a limestone forma- 

 tion, the crop of which was cut at three different periods, 

 at intervals of ten days. 1 One-third was cut twenty days 

 before the crop was ripe, another portion ten days after- 

 wards, and the remaining portion was left until it was 

 dead ripe. The produce in grain was severally as 1*, 

 1*325, and 1-26, and the respective proportions of consti- 

 tuents as follows: 



1 Johnston's Agricultural Chemistry and Geology, p. 873. See also paper ia 

 Quarterly Journal of Agriculture, by Hannara, No. 58, p. 173. 



