THRESHING WITH REGULARLY EQUIPPED SEPARATOR 185 



Threshing Rye. Rye is more easily knocked out of the 

 heads than wheat, and usually two rows of concave teeth 

 are sufficient. When damp, the straw is tough and as it 

 is long, it tends to wrap on the cylinder and beater. To 

 prevent this, the cylinder should be run at a high speed 

 say 800 for the twenty-bar or 1150 for the twelve-bar. 

 Tough rye straw is more liable to wrap if bruised by the 

 cylinder, and therefore, in threshing damp rye, it is best 

 to use not more than two rows of concave teeth and often 

 these may be left quite low, as the high cylinder speed sug- 

 gested above 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 cylin- 

 der speed depended upon for knocking the kernels from the 

 straw. It is a common mistake to use too many concave 

 teeth in threshing rye. This is especially true if the en- 

 gine be small. 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 

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



