THRASHING OAT 8 195 



objection to the practice of leaving oats in the shock until 

 thrashing time. Frequently, however, continued rains pre- 

 vent thrashing and cause much damage to grain which is left 

 unstacked. A better quality of grain is almost always 

 obtained if oats are stacked about ten days or two weeks 

 after harvest. Stacking and thrashing costs about one cent 

 a bushel more than thrashing from the shock; the choice 

 between the two systems depends largely on the season and 

 the locality. 



If the grain is stacked, it should be left in the shock to 

 cure for a week or ten days, after which it should be hauled 

 to a convenient place near the barns for stacking. The 

 straw can then be placed where it can be utilized to the best 

 advantage. The grain should be dry when stacked, as it is 

 likely to mold if damp. The bottom of the stack should be 

 built of old rails or some similar material to raise it a few 

 inches off the ground and prevent the absorption of moisture 

 from the soil. The conical form of stack is preferable to the 

 long rick which is sometimes built, for it sheds water rather 

 better. Whatever form is built, the bundles should be so 

 laid that all the grain is protected from weathering. 



237. Thrashing. If grain is to be thrashed from the 

 shock, the thrashing should be done as soon as possible after 

 the bundles are well cured, thus lessening the time in which 

 it can be damaged by bad weather. Stacked grain should be 

 allowed to stand for at least two weeks before thrashing, and 

 a longer time is even better. The grain goes through a 

 heating or sweating process both in the shock and in the 

 stack, and should not be thrashed until this is about com- 

 pleted. When thrashed from the shock, it should be thor- 

 oughly dry, or much of the grain will not be removed by the 

 thrasher. Properly stacked grain is ready for thrashing 



