WHEAT — CULTURAL METHODS 333 



As a rule, millers hold that weathered grain is much im- 

 proved in quality if it is allowed to go through a sweat 

 in the stack. If the grain is thrashed and stored in the 

 bin before it has gone through a sweat, the result is that 

 the grain "sweats" in the bin where the circulation of 

 air is much more limited than in the stack, the heat is 

 not carried away rapidly enough, and the temperature 

 becomes so high as to often result in "heat-damaged or 

 bin-burnt" grain. Unless the period from harvesting to 

 thrashing is quite dry, shock-thrashed wheat almost 

 invariably contains a higher moisture content than stack- 

 thrashed wheat. This, of course, renders the shock- 

 thrashed grain more difficult to keep in good condition 

 when stored. 



