28 
On the Farming of Essex. 
or fortnight, so that it is not unusual for farmers who have capital 
at command to reap all their wheat crop in the first week of 
harvest. Although reaping has been the general practice, it 
has of late given way to mowing with a common scythe cutting 
towards the standing com, not only on account of the increased 
quantity of straw obtained, but also from the land being left 
clean for the cultivation of the succeeding crop, without the ne- 
cessity and expense of first cutting and carrying the stubble. 
Little fagging or bagging, as it is here termed, is performed 
except in the vicinity of the metropolis, where it is practised with 
some success. 
The ricks are mostly made square or oblong, and are placed 
upon frames with stones or iron piers and caps ; but little skill is 
displayed in the setting them up, and the neatness of the ricks in 
other counties puts those of Essex in the background. The price 
of reaping varies according to circumstances ; the average may be 
taken at 8y. per acre, with one gallon of ale and one of table beer 
in addition. Harvest work is done either by the month or at so 
much per acre; allowing each man from ten to twelve acres, the 
amount given in money varies from 9^. to \ \s. per acre, producing 
5/. as the compensation; the labourers receiving, in addition, eight 
pints of ale, or six pints of strong beer, and four of table beer 
per day. In some cases malt is given to the amount of three 
bushels, and 41bs. of hops to each man, with the use of brewing 
utensils and casks, and from one to two meals, exclusive of the 
horkey or harvest-home supper, during the month. 
If the weather proves fine, the labour is mostly performed 
within the month ; but sometimes wet w eather protracts the 
harvest, to the great injury of the labourer as well as of his 
employer. 
Oats are generally mown, and if stout are placed in bands, and 
suffered to lie exposed for a day or two without binding ; they are 
then bound, and mostly put upon stacks to prevent the liability of 
their being heated ; but more generally they are suffered to lie 
in swarth until ready for carting. A general error in management 
is prevalent as regards this crop, which is frequently suffered to 
remain so long as to allow the best portion of the grain to shed, to 
the extent sometimes of six bushels per acre. Oats should always 
be cut before they are quite ripe ; the straw is improved thereby 
so as to become nearly as valuable as hay ; and the late oats, if left 
by the thrashers adhering to the straw, usually come into account 
when properly applied to the feeding of stock or cutting into 
chaff: the average j)roduce may be taken at 6 quarters per acre. 
The block tartarian are considered the most ])rolific, and are more 
gen' rally grown than any other variety; the straw, however, is 
