336 



THE TN'HEAT CIXTTETST. 



vent cutting being done on any fixed day is the occur- 

 rence of rain, but then, we must remember that our 

 grain ripens very little dm'ing wet or clondy weather. 

 I hare often found it to ripen more during one clear, 

 warm day after a rain, than during a whole week of 

 cleanly ov showery weather. 



" At first glance it would seem that it was but natm-al 

 that the grain should be allowed to become dead ripe 

 before cutting : such would undoubtedly be the case if 

 the whole crop were intended for seed, as is the case in 

 a natural state of the plant ; but our object is to attain the 

 greatest possible percentage of flour with the least pos- 

 sible oflal ; and not only this, but also to have this flour 

 as rich as possible in gluten. 



All the experiments which have been tried, not only 

 here but in England, have clearly proven that there is a 

 certain stage c»f the growth of the grain at which it 

 yields the greatest proportion of flour, and that at this 

 time the fiour contains a larger percentage of gluten 

 til an at anytime before or afterward. In order to more 

 fully imderstand this time, let us go backfom' weeks ; the 

 first two weeks will represent the time passing between 

 the grtt/i and 'raw state, and the last two, the time 

 wliicli elapses between the raiv and 'rij^e state, and thus 

 divide the grain into three stages."' 



]\Ir, Hannuni instituted several experiments to ascer- 

 tain, if possible, the proper period to harvest the grain ; 

 and his experiments led him to believe that at about a 

 fortnight befjre it fully ripens is the proper time for cut- 

 ting wheat, as the skin is then thinner, the grain fuller, 

 tlie bushel heavier, and the yield of flour greater.** From 

 the report of the miller who ground these samples, it 

 seems that the lot cut raw made eight pounds more flour 



