WHEAT 135 



stand in the field for several weeks before harvesting. 

 In the corn belt states the harvesting must be done as 

 soon as the crop is ripe, or much will be lost from shatter- 

 ing. Sometimes it is advisable even to cut it before it is 

 fully matured in order to prevent loss from shattering. 

 Wheat may be cut without loss in yield or injury to the 

 quality after the straw has turned yellow and the grain 

 is in the hard dough stage. When cut at this time, the 

 bundles should be promptly set up in shocks, or else the 

 hot sun will stop the transfer of starch from the leaves 



Fig. 44. — A combinttUou harvester and thiaoliei at work in the far West. 



and stem to the grain. Prompt shocking is desirable also 

 to prevent bleaching and injury from rain and dew and 

 usually it should be done if possible the same day the wheat 

 is cut. Wheat shocks usually are made somewhat larger 

 than those of oats, since the grain and straw dry out more 

 rapidly. Usually twelve bundles are set together to form 

 a shock. Thrashing may be done directly from the field 

 or the bundles may be stacked or stored in the barn for 

 later thrashing. On the large wheat farms of the Western 

 States a combination harvester and thrasher is employed. 

 This outfit represents a considerable investment of capital 

 and also requires considerable motive power, usually 



