Science of Threshing. 



CHAPTER I. 



THRESHING 



Threshing is the process of removing the kernel or 

 grain or seed from the stalk to which it is attached. 

 The ordinary threshing machine of to-day is able to 

 operate successfully on wheat, rye, oats, barley, rice, 

 flax, timothy, millet, buckwheat and peas. 



These plants carry the grain or seed in a head, each 

 kernel being surrounded and held in place by a 

 covering or hull. Threshing is the removing of the 

 kernels uncrushed or unbroken from this covering, 

 free from dust, dirt and other parts of the plant. 

 These parts, when removed, form the so-called chaff. 



Naturally, the first step in the process of threshing 

 is to loosen the hard kernel from the head. This is 

 most easily done by striking the head. In Biblical 

 times, even now in the far East, this pounding or 

 striking was done by spreading the unthreshed grain 



