Edible Products, 



122 



[August, 1911. 



this stage, and yet the result may be 

 unprofitable on account of inattention 

 to, or ignorance of, some apparently 

 unimportant detail. The time to harvest 

 and the various other operations re- 

 quired to prepare the millet for market 

 are such as require some experience in 

 order to do them properly. Even 

 experienced growers are not unanimous 

 on the point of when to harvest the 

 brush, some cutting the heads when in 

 blossom, and others harvesting later so 

 as to obtain better developed seed 

 possessing considerable nutritive value. 

 The time to cut will depend upon the 

 weather and the colour required. Manu- 

 facturers generally prefer a millet 

 having a green tinge. It is then much 

 tougher than when allowed to become 

 nearly ripe. To obtain this green colour 

 the millet should be cut when the seeds 

 are in what may be called the dough 

 stage. The brush is then fully developed, 

 but the grain is soft. For some classes 

 of goods a golden colour is preferred, in 

 which case the crop is left till the grain 

 is fairly firm. With a little experience 

 it is easy to harvest a large area, and 

 yet maintain a uniform tint, A strong 

 knife (a pruning knife is very suitable) 

 is used to cut the brush, and at least 

 6 in. of stalk should be left on. In dwarf 

 varieties the brush should be pulled 

 instead of cut. Select fine weather for 

 this operation. Some growers bend the 

 stalks of drills towards each other 

 diagonally, about 2 or 3 ft. from the 

 ground, forming a sort of platform upon 

 which the cut heads are placed to dry. 

 Others cut the whole of the stalks and 

 lay the millet upon them. 



Drying in the Field. 



In this State the millet may be pro- 

 perly dried in the field during the 

 greater portion of the summer months. 

 Should thunderstorms occur, the brush 

 must be placed in heaps and covered 

 with tarpaulins, sheets of iron, or other 

 material. The time required for drying 

 depends upon the season, but still, with 

 fine bright weather, two days should be 

 sufficient. The brush must not be 

 allowed to get wet, as rain or dew soon 

 discolours it. 



Drying under Cover. 

 The finest colour is obtained by drying 

 under cover, or away from the direct 

 rays of the sun. The millet is left a 

 couple of hours in the field for some of 

 the moisture to evaporate before being 

 taken to sheds fitted up with racks one 

 above the other, so that the brush may 

 be spread out in layers about 3 in. deep. 

 It must be turned regularly at frequent 

 intervals, and when nearly dry may be 



placed in thicker layers. This method 

 requires plenty of space and a good deal 

 of attention, and it takes longer to dry. 



Removal op the Seed. 

 The seed is removed by means of a 

 hackler. 



The machine consists of a roller 

 studded with small iron spikes, mounted 

 in a frame and made to revolve at high 

 speed. A handful of the brush is held 

 so that the roller comes in contact with 

 the seeds, which are speedily stripped 

 off. A firm at Morpeth specialise in 

 millet machinery, and supply these in 

 hand, horse, or belt power for about £4 

 10s. and £5 10s. respectively. 



For small quantities a handy man can 

 very easily make one, but it is best to 

 purchase one, properly constructed, for 

 treating large amounts. 



Grading. 



The grading of millet is most import- 

 ant, and must not be overlooked. 

 While grading cannot be done so 

 cheaply or expeditiously on the farm as 

 in the factory, still, in the growers' 

 " own interest, it is essential that some 

 grading be done." It should be sorted 

 into at least three classes — "Inside," 

 " Covers," and " Hurl" ; and any which 

 cannot be honestly included in any of 

 these classes should be discarded. 

 Green and Golden also should be kept 

 separate. 



Baling. 



The various grades should be baled 

 separately. For this purpose a press is 

 required. One used for lucerne or other 

 hay can be conveniently adapted for 

 this purpose. It is important, especially 

 where space is charged for in freight, to 

 reduce the bulk as far as possible. The 

 brush is laid with butt ends outwards 

 and the heads overlapping in the middle. 

 Battens may be placed on top and 

 bottom of the bales, and when pressed 

 the whole is secured by five fairly stout 

 wires. The size varies with individual 

 growers, but a bale 46 in. x30in. x 24 in., 

 and weighing from 300 to 400 lb. can 

 be recommended. Each bale should be 

 legibly branded with an indication of 

 the quality. There are several styles 

 of home-made presses in use, but one 

 that is coming largely into favour ia 

 made on similar lines to a wool-press 

 having wire ropes and a lever. 



Yield. 



The yield ranges from 10 to 15 cwt. 

 of clean marketable brush and 25 to 30 

 bushels of seed per acre. The price 

 of broom millet fluctuates considerably 

 with the season ; and while it may vary 

 from £18 to £40 per ton, the general 



