Management of Wheat. 



75 



Others prepare a solution of blue vitriol in a tub, by addin^^ 

 double the quantity of cold water to the above mixture ; the 

 wheat is put into it, and the light grains are skimmed off. The 

 seed is then taken out and laid in a heap to dry. A convenient 

 apparatus for wetting wheat, is a tub sufficiently large to wet four 

 bushels at once. The solution is first put in, and then four 

 bushels of wheat ; this is well stirred, and skimmed with a com- 

 mon fleeting-dish for ten minutes. The liquor is then drawn 

 from the tub into an under tank, and the wheat thrown out with 

 a shovel. As soon as this is completed the solution is returned 

 to the tub, and we proceed in like manner with another four 

 bushels. 



Another method is to have a skep" basket, into which the 

 wheat is put, and plunged into the solution contained in a tub. 



When the seed has been prepared, and cannot be used on 

 account of the weather, care must be taken to spread it thinly 

 over a floor, and give it an occasional turning. 



There are many other diseases to which wheat is liable, as the 

 rust, blight, mildew, &c. &c. Some of these are owing to the 

 growth of parasitical plants, ''fungi," which arise from a want of 

 the proper constituents in the soil for the growth of the wheat- 

 plant to perfection, from an unfavourable season, or from a feeble- 

 ness of constitution inherent in the plant. Disease and havoc are 

 also caused by insects. But to describe fully the diseases to 

 which wheat is liable requires the pen of a man who has made 

 that subject his peculiar study, rather than of the farmer : the 

 latter may know from dear-bought experience how to guard, in 

 some measure, against these diseases, but cannot so well describe 

 their cause. Those who are curious on the subject, and wish for 

 further information, will do well to consult the articles by Pro- 

 fessor Henslow and Mr. Curtis in the Journal of the Society, 

 also Baxter's ' Library of Agriculture,' 4th edition, and Sir J. 

 Sinclair's ' Code of Agriculture.' 



8. The Time and Mode of Cutting. 



When the grain of red wheat can be squeezed between the 

 thumb and finger without any moisture being forced from it, 

 cutting may always be safely commenced. The sample is never 

 better than when cut in this state : when cut later the wheat is 

 seldom so good in quality ; in addition to which, serious loss is 

 sometimes sustained during high winds when it is standing in a 

 riper state. White wheats should stand somewhat longer. With 

 respect to the colour of the straw as a sign of maturity, we may 

 observe that, if in a healthy state, the ear generally ripens before 

 the straw ; the yellowness of the chaff and upper part of the straw 

 shows that the crop is fit to cut ; and the uniform yellow colour 



