34:0 



THE WHEAT CTJLTTIRIST. 



sprout in the sheaf, and early haiTests are also generally 

 best. Besides, a few days gained in the commencement 

 of harvest is of immeasurable advantage, and enables 

 the farmer to take opportunities for effecting other work, 

 which otherwise he could not do." 



SiG2fs OF Perfect Mat u kit v. 



The "Prairie Farmer," in an article headed, "When 

 shall we cut wheat?" says: "In attempting to answer 

 the question. At what jparticular jperiod in the condition 

 of the grain shall y:e cut it f we shall not refer to our 

 own experience, but only add that our rule is, to cut 

 the grain about two weehs hefore it is fully rijpe. 



" Prof. J ohnston, of the Eoyal Agricultural Society 

 of England, says, the rawer the crop is cut, the heavier 

 and more nourishing the straw will be. Within three 

 weeks of being fully ripe, the straw begins to diminish 

 in weight ; and the longer it remains uncut, after that 

 time, the lighter it becomes, and the less nomishing. 



" On the other hand, the grain, wliich is sweet and 

 milky, a month before it is ripe, gradually consolidates 

 — the sugar changing into starch, and the milk thicken- 

 ing into the gluten and albumen of the flour. As soon 

 as this change is nearly completed, or aljout a fortnight 

 hefore it is ripe^ the grain of wheat contains the largest 

 ])ro]}ortion of starch and gluten. If rea])ed at this time^ 

 the hushel vnll weigh most^ and will yield the largest 

 quantity of fine flour, and the least bran. 



" At this period the grain has a thin skin, and hence 

 the small quantity of bran. But if the crop be still left 

 uncut, the next natural step in the ripening process is, 

 to cover the grain with a better protection — a thicker 



