HARVESTING. 25 



bend is made. Each two rows in the field are tabled in 

 this way, the intermediate spaces affording room for the 

 cutters. 



CUTTING. The directions for cutting, especially with 

 reference to the time, given by the different writers upon 

 Broom-corn culture, are remarkably at variance, as are 

 those for its treatment after it is cut. "When the tops 

 are lopped, the brush is cut as it hangs, cutting so as to 

 leave 6 to 8 inches of stalk below the brush. If a por- 

 tion of the leaf is cut with the brush, it must be taken 

 off. When the cutter has a handful, he lays it between 

 two rows, usually bringing the brush from two other 

 rows to this, forming gavels ready to be loaded upon a 

 wagon to take it to the drying shed. Another method 

 where no drying shed is used, is to cut the brush from 

 two rows, then cut up the stalks from these rows, and 

 lay them on the ground crosswise^ of the rows to form a 

 sort of foundation for the brush ; that which is cut from 

 8 or 10 rows being laid here to be treated as mentioned 

 under curing. 



With tabled corn, the brush, as it is cut, is laid upon 

 the tables, and is removed to the drying sheds as soon 

 after as may be. The length of stalk left upon the brush 

 is not a matter of so much importance to those who make 

 up their own brooms, as to those who sell the crop. It 

 being sold by weight, the grower naturally wishes to in- 

 clude all the stalk that the buyer will accept. On the 

 other hand, if the buts are unduly long, the purchaser 

 will demand a reduction in price, which will more than 

 offset the gain from extra weight. Custom has fixed 

 upon 8 inches as the proper length. 



Each cutter has his fancy as to the best kind of knife ; 

 some use a rather large knife, like a butcher's knife, 

 while the majority prefer a lighter one, like a shoe knife, 

 with a round point. Some cutters think a knife that is 



