976 Repair & Maintenance of Theeshing Machines. [Jan., 



as he9.vy incrustations will increase the consumption of coal 

 as much as 15 to 20 per cent. The smoke tubes should be 

 swept out daily. 



The engine governors should be kept in an efficient state 

 of repair. Steady running of the machine results in good 

 threshing. It is a wise precaution to keep a watchful eye 

 on the governor strap. Instances occur of the strap breaking 

 or coming off, allowing the engine to race, thereby wrecking 

 the drum and concave by bursting through centrifugal force. 



The most economical method of firing is to keep as thick 

 a fire as the engine will steam with, being careful to fill in 

 with coal any holes which burn through to the firebars. Fire- 

 bars should be kept in good condition, so as to avoid waste 

 in coal. Warped bars which permit fuel to fall through should 

 be renewed. Steam should be kept as high as possible and 

 the governors set accordingly, thereby ensuring dry steam. 



Suggestions for Farmers. — Farmers are advised to give 

 attention to the following: — 



• (1) Carefully examine the straw by drawing the heads 

 through the fingers to feel if any corn is left in it. 



(2) Examine the corn where the straw empties into the 

 elevator, or on to the ground, to see if any corn is coming 

 off the shaker with the straw. 



(3) Examine the cavings and chaff in a similar manner. 



(4) Attention should also be paid to adjustment of blower 

 in order that seeds of weeds may be blown out. As much 

 blast should be used as possible provided that no corn 

 comes over with the cavings and chaff. 



(5) See that the screen is separating the corn properly and 

 that no good corn is getting into the tail. Also note 



; whether there is an undue amount of broken corn, caused 

 by the drum being set too close. If barley and wheat are 

 both being threshed, and in the latter the chaff adheres 

 to the corn, the awner and piler require careful adjustment. 

 In a dry season barley is often very much deteriorated for 

 malting purposes through the ends being broken off by 

 severe treatment of the awner and when passing through 

 the piler blades. These latter can be regulated easily by 

 the threshing machine man, but in some seasons it is 

 advisable not to allow barley to pass through the awner 

 as maltsters are unanimous that many good samples are 

 ruined through the ends of kernels being bruised. It is 

 preferable to leave a portion of awn on the kernel. 



