Straw as Food for Stock. 
151 
proved thereby for malting purposes ; but both corn and straw 
of wheat would no doubt be improved if farmers could only 
more generally be induced to take the crop from the ground 
somewhat earlier than they are accustomed to do at present. 
kind of straw, probably, differs more materially in value 
than that of the bean crop ; and none admits of being 
heightened in quality by the beans being either cut or pulled 
while the stalks are green, and before the leaves have all 
dropped off. When beans grow to the height of seven or eight 
feet, as I have sometimes seen them, the stalks, of course, are 
like sticks ; and, should the crop be allowed to get dead ripe, 
would be very ill-adapted to yield food without being chaffed 
and steamed. But if the Russian or winter bean be cultivated, 
which is short in the haulm and ripens in July, and if the crop 
be taken from the soil early, while yet green, an exceedingly 
valuable straw for foddering or chaffing purposes would naturally 
be the result. One of the best farmers in South Hants used to 
be very fond of having his winter beans pulled up in that con- 
dition and placed in rows of stooks after being sheaved. This 
allowed the land to be cropped with turnips, and I have often 
heard him declare that while he obtained a fairer sample of 
grain worth several shillings a quarter more than ordinary- 
samples, the bean-straw was also rendered of great value in 
affording material for utilisation as food for stock. 
Who can doubt that when farmers find it to their interest to care 
more than they now do about straw produce, so as to secure it in 
a condition better adapted to serve for fodder, similar tactics 
will be employed in harvesting all crops, with the exception, 
perhaps, of barley ? Nothing more, surely, need be stated as to 
the advantages of cutting oats early ; and yet there is another 
point materially bearing on the matter which has not yet been 
mentioned. Oat-corns adhere to the plant by so frail a thread 
that if the crop be allowed thoroughly to ripen large numbers 
of them are tolerably sure to bret out by the first strong wind 
which blows. Every experienced man knows how hazardous 
it is to allow oats to remain uncut after the straw begins to turn 
off in colour. There is consequently every inducement to har- 
vest that crop early. When also it is considered to what an 
extent both the grain and the straw of wheat are improved by 
the cutting being effected just at the period when the corns no 
longer emit a milky juice, common sense naturally points to 
che proper course of action. All these things vitally affect the 
issue, and we shall perhaps soon find even the occupiers of the 
Fens and our richest alluvial soils, ready to admit that by altering 
their course of action slightly, in taking their grain crops from 
the ground earlier than they have hitherto done, a great deal 
