THRESHING WITH REGULARLY EQUIPPED SEPARATOR. 155 



will ordinarily insure threshing it clean from the straw. 

 The writer has seen a separator (not a "Case"), which could 

 not handle damp rye with the usual concave teeth, because 

 of wrapping, do very fair work when all the concave teeth 

 were removed and a high cylinder speed depended upon for 

 knocking the kernels from the straw. It is a common mistake 

 to use too many concave teeth in threshing rye. Unless the 

 straw be badly chopped up, this grain is easily separated and 

 cleaned. The - same sieves should be used as in threshing 

 wheat, except that the round-hole sieve, H, for removing the 

 white-caps from wheat is not necessary for rye. 



Threshing Oats. Oats, when dry, are best threshed with 

 two rows of concave teeth and, especially if the straw be 

 short, with a cylinder speed somewhat lower than is re- 

 quired for wheat. When they are in this condition, it is 

 easy to thresh them very fast and a machine of medium size 

 often turns out as much as six or seven hundred bushels 

 per hour. When damp, however, oat-straw is very tough 

 and requires a speed of fully 750 for the twenty-bar or 1075 

 for the twelve-bar cylinder. The adjustable-chaffer and 

 shoe-sieve should be set more open than for wheat. If the 

 separator be equipped with common sieves, the two-inch 

 lip-sieve, D, should be used as a chaffer and the three- 

 quarter inch lip-sieve, F, placed in the second notch and 

 third hole in the shoe. If this sieve be found too fine, as is 

 occasionally the case with large oats, and in fast threshing, 

 the one and one-quarter inch lip-sieve, E, may be used. Any 



