-HARVESTING. 
Ie mutt be evident, te every one who is converfant with 
the fubje&t, that the manner of harvefting a crop that does 
not become perfeétly ripened before O&tober or November, 
fhould, in confequence of the ufual precarious flate of the 
weather at fuch a feafon, be very va Biz Ae that much 
cas tase and prec it from in- 
eee not b 
fine fea 
without this, much tole muft be fulkained, and the title of 
proper degree of oath is nee! Be 
With regard to the cutting o 
‘to ftate, that om forts Biv, except that 
o be. cut or 
the as ps, it is neceffary 
of Bt 5 
But 
“Tes is fated, in the Report of Eatt Lothian i in Scotland, 
that the harvelting with Winter-fown wheat is fometimes 
r than for other kinds % rain, only excepting Dutch 
however, aay ad org 
wheat; or the e egrees of i 
conititute a perfeat fample ; fome affert that cutting P aitek 
Or early is the fureft mode of having the gra 3 but 
on the c6ntrary, are of opine 
ripe ; 3 or, in other words, that: a circulation in the the ftraw,’ 
r before it is cut down. 
ind in the middle be- 
tween tremes ; as th 
¥ ~ : 7. 
Prattice of beft farmers, who ret cut ve Pop iee 
Ror allow the wheat to be o er ripened. Attentive Safer. hette 
. v' 
tesa Mary fox ‘points out the marks of maturity which are 
om wheat, 
the ear of ‘the the grain is deriving fometbing from 
Paine mpemeeiet © 
> aay faid to be de. 
‘wheat, and, i 
eed, when the . 
1, unlefs i in favourable feafons, thou 
in perfect 
n that it ‘ould be dead ¢ 
is fan&ioned eA the 
Sarge bth hie other fort of lieved’ 
is over, the fooner it is cut down ‘the better. 
firft appearance of the circulation being at a ftand, confifts 
in a fhrinking and Whitening of the ftrawy part immediately 
below the ear, which proceeds in a gradual manner down- 
wards, until it reaches the bottom, when the’ grain is pro- 
ad ri kal ; in which ftate the ftraw be- 
comes brittle, the ears are ea oken off, and the grains 
a 
ee 
= 
seal 
> 
o 
ai 
o 
ce) 
rh 
rs 
+S] 
paired by fuch a long unneceflary expofure to the operation 
and influence of light and heat. It is a fact now well under- 
ftood, that the nourifhing and fermentable properties of all 
vegetable productions, whether grain or fruit, bear an exact 
proportion to the quantity of light and heat they have en- 
joyed during their growth and. ri pening § ; the benefits de- 
rived from thefe continue to be felt while the circulation 
goeson: but as foon as it ceafes, thefe elementary fubftances 
begin to take ag again what they had given fo gary ; 
the grain, ie courfe, lofes its colour ao flavour 
every valuable aes diminifhed. If i 
anes by rain in that fate, the in jury is "infinitely ur 
than what happens to grain that is cut at an ae: 
rio 
Tt would, confequently, per that the period at: which 
n fhort, all the other forts of white crops fhould 
then cut off, and all further benefit from its ftanding i is at 
an end; the grain has, i in faét, taken every thing that is 
cae ie to perfect it from the fer oo and as far as the 
val the ftraw, whether for fod 
ve 
It is moftly advifed that fuch wheat as 
with weeds, ould y 
oe be ore the grains are fully tel f will a liable 
o fultain eabiierabie injury by fhedding, lofs of colour,” 
sil damage from rain, while it continues see rt 
le fhower, 
, 
accident, it is laid up in too moift a condition, though it 
may not take Tey tft Sighs harm in the mow, it ro a snd 
adhere t bein eh ina mths whe 
ve Re sea w 
ower, 
$i € 
not capable of bein ing key 
has hid oat uo anger tha Bs ‘pete maple 
npened, 
