THE SOUTHERN PLANTER. 



293 



Prom the Richmond Whig. 

 HOW TO SECURE WHEAT IN WET WEATHER- 



Observing, in the Richmond Whig, a com- 

 munication from Lunenburg, which speaks of 

 the great destruction of wheat in that part of 

 the country, from wet weather, I am induced 

 to give to the public my experience, in regard 

 to the management of a wheat harvest under 

 such circumstances — this embraces a period of 

 40 years or more. The communication from 

 Lunenburg states, that in many instances, 

 the wheat, was suffered to remain on tke ground 

 fouT or five days — this was a great and fatal 

 error, as I can assert from the most ample and 

 satisfactory experience. 



About 30 years ago, when I lived in the 

 county of Essex, upon the Rappahannock ri- 

 ver, there was the finest growth of wheat I 

 ever remember to have seen but once. The 

 rain commenced with the harvest, and contin- 

 , ued during the whole of it, and for some days 

 after it terminated, I felt myself perfectly at 

 a loss how to proceed. But having an intelli- 

 gent and experienced Overseer, consulted him 

 as to what had best be done. He recommend- 

 ed, that I should contrive to cut the wheat, re- 

 gardless of rain, and put it up immediately in 

 cocks of about five bushels, securing the tops, 

 fey spreading a sheaf of wheat upon the top of 

 eaeh, and not to open or disturb them., until all 

 appearances of rain had ceased. I readily 

 adopted his plan, and did not disturb the cocks 

 until the wheat was removed to the barn for 

 thrashing. When I commenced moving the 

 wheat, I found the outside of the cocks as 

 green as a meadow, and so much sprouted that 

 mcrst of it was lost But although the straw, 

 on the inside, was mouldy, the grain was in a 

 perfect state of preservation, and the crop, both 

 as to quality and quantity, the best I ever re- 

 member to have made ; and I have always pur- 

 sued the same method since, and with equal 

 success ; nor have I ever dreaded a wet har- 

 vest since. The greater part of the crop of 

 which I speak, was cut when the rain was pour- 

 ing down in torrents, and put up immediately 

 as I have said, and not again disturbed until it 

 was removed to the barn yard. My neighbors 

 pursued a different plan ; cutting and putting 

 up their wheat as I did. But when the sun 

 would come out, (as it frequently did,) they 

 had their wheat shocks opened to dry ; thus 

 frequently subjecting the whole of their wheat 

 to the action of the sun, and having to put them 

 up again hurriedly, before they were thorough- 

 ly dried, they were loosened so much, as to be 

 thoroughly penetrated by the rain and spotted 

 through and through. Whereas my wheat hav- 

 ing been put up, after being thoroughly soaked 



by rain, and not opened again, was so compact, 

 that neither the rain, nor the rajs of the sun, 

 could penetrate far into the shocks, and I 

 found the wheat on the inside uninjured, and 

 of most excellent quality. And I will add, 

 that to secure a crop of wheat, under such cir- 

 cumstances, it is better not to tie the wheat in 

 bundles, as it packs much closer when not tied. 

 Considering the information of very great im- 

 portance to farmers, and believing that it would 

 be more apt to influence those acquainted with 

 me than an ananymous communication, I sub- 

 scribe my name to it. 



William Garnett, 

 Formerly of Essex Co., Va. 



Convenient and wholesome F6od, — A 

 very cheap, convenient, and palatable dish 

 may be prepared with the common pilot 

 bread, which is a hard, dry cracker, made of 

 flour and water. These can be purchased by, 

 the barrel at a price but a little higher than 

 flour, pound for pound, as they are generally 

 made by machinery, and the cost of making 

 and baking is but trifling when it is done on 

 a large scale. We see the price of pilot bread 

 is quoted in this market at less than half a 

 cent per pound above good flour, and as they 

 are nearly as dry as flour they are about as 

 nutritious. They will keep longer than flour 

 without deteriorating or becoming stale. They 

 can be used in a variety of ways, such as put- 

 ting them into stews of meat, or meat and 

 potatoes; they improve "hash" materially, 

 and are a good substitute for "crust" in pot 

 pie, having the advantage of always being 

 light and wholesome. For an ordinary, every 

 day dish, put them into an oven after the 

 bread is removed, or into a stove oven, and 

 let them dry thoroughly ; then break them up 

 and pour boiling water over them, and add a 

 little salt, and butter, cream or milk. We 

 know of no more easily prepared, more whole- 

 some, and more palatable dish than this for 

 the breakfast, supper, or even for the dinner 

 table. 



Working animals of every kind should be 

 treated with care and attention. Warm sta- 

 bles, properly ventillated; good fare, regularly 

 dispensed to them ; well littered stables, cur- 

 rying and rubbing down night and morning, 

 and water three times a day, are great pro- 

 moters of health, — and at no season of the 

 year is such treatment, and care more needed 

 than at this, when the poor animals have to 

 perform their daily labors amidst every degree 

 of inclement weather. 



