THE WHEAT OUETTTRIST. 



339 



CurrmG Wheat in Englaot). 



A few experiments have been made and published in 

 this country, showmg, by accm*ate measurement, the 

 advantages of cutting when the chaff has partly changed 

 from green to yellow. We find the following additional 

 proof in Baker's lecture before the Sparkenhoe Club, 

 England, as published in the ^NTorth British Agricul- 

 turist : 



" In harvesting wheat, there was a great division of 

 opinion, as well as to when was the proper time and 

 mode of cutting. It was considered a proper time to 

 cut wheat when it had passed from a ' milky state ' to 

 a ' doughy state.' Experiments had been made under 

 three heads — first, when it was green; second, when 

 the straw was changing color ; third, when fully ripe. 

 The results were in the first case 19|- bushels per acre, 

 valued at 61s. per quarter ; in the second, 23^, at 63s. ; 

 in the third, 22f , at 61s. There was a similar result in 

 the straw. The total value per acre was found to be — 

 on that cut green on 8th August, £12 17s. per acre, or 

 $62.30 ; second, when cut yellow below the ear one 

 week afterward, £13 7s., or $64.61 ; third, cut when 

 fally ripe, one week later, £11 12s., or $56.13. This 

 difference arose from that cut first and second producing 

 more fine flour and less bran than that cut last, which 

 proved that the gluten is converted into starch if the 

 wheat stands until fully ripe, the proper time being un- 

 doubtedly as soon as either end of the straw has changed 

 to a yellow color, the sap having then ceased to flow ; 

 but, on the other hand, it is better to cut early, as no 

 portion is lost by shedding during the process of cutting, 

 or by the effect of high winds. It is also less liable to 



