THE CULTIVATOR. 
127 
the mare and the cow, very great deviations from the 
average time occurred, amounting in the extreme to 
nearly two months. In the case of sheep and swine, 
the deviation was less, but still considerable. The 
limes stated above are the averages of the whole ; and 
will probably be found as nearly correct a guide for 
the breeder of these animals as the circumstances will 
admit. 
WORK F OR THE MONTH. 
Stacks and Barns. 
A large proportion of our farmers make their hay in 
July, but still much hay is made in August, and it is a 
good plan for those who have already completed their 
hay harvest, to examine their stacks and barns, and 
see that all is right with them. There is always more 
or less warm air generated in a barn filled with new 
hay, and unless this air, which rises to the highest part 
of the building, is permitted to escape freely, it accumu¬ 
lates and adds to the danger of the hay suffering from 
heating improperly. Small windows in the gables of 
barns, to be removed while the barns are filling, and 
replaced when the heating process of the hay or grain 
is over, are to be preferred to holes cut in the boarding, 
as these admit the entrance of birds and vermin, both 
of which should be excluded from such buildings. The 
making a good stack, one which shall retain its place 
perfectly, one which shall turn all moisture, and pre¬ 
serve the great body of the contents as safely as in a 
barn, is a task which few farmers understand, or are 
able to perform successfully. It does not look work¬ 
manlike to see a stack of hay or grain with as many 
rails placed around it for braces as there are points to 
the compass, each lifting, as the stack settles, a part of 
the outside, and turning the water as it falls, into the' 
stack, instead of conducting it down the outside. A 
little more care would remedy this evil, and make the 
hay or grain in the stack as safe from the weather as 
that in the barn. — 
Harvesting Wheat. 
In our latitude, as haying is the great business of 
July, harvesting is the most important labor of August, 
and one which requires the utmost attention of the 
farmer. Such an extent of latitude does our country 
embrace, that harvesting of wheat lasts from June till 
September, commencing in Georgia in the first named 
month, and ending in the Northern States in the last 
named one. Four-fifths of the wheat grown in the 
United States is, however, cut in the months of July 
and August, and much the greatest proportion is har¬ 
vested in August. The period of harvesting grain of 
all kinds, is much influenced by the time of sowing ; 
other things being equal, early sown grain always com¬ 
ing to maturity soonest, and being also generally much 
less liable to the attacks of insects, disease, &c. The 
heat of the climate and the impossibility of preserving 
wheat from the attack of the weevil when stored in 
granaries, obliges the southern farmer to harvest his 
wheat, and thrash and dispose of it as soon as possible. 
Hence southern wheat and flour is always found in the 
northern markets, long before the harvest here is closed, 
or, perhaps, even commenced. 
Proper Time of Cutting Wheat. 
The period of maturity most proper in every respect 
for the cutting of wheat has long been a subject of dis¬ 
cussion. So long as wheat was thrashed by hand, it 
was found necessary to let it ripen fully, or the loss in 
thrashing would exceed the gain from any other source ; 
but since machines have been generally introduced, 
this difficulty has passed away, and the question placed 
on other grounds. It is now, how does early cutting 
affect the weight and quantity of grain and the quality 
of flour, as compared with that harvested at a later pe¬ 
riod ? Many experiments have been made to test and set¬ 
tle this matter, but the best and most satisfactory we have 
seen, are those detailed in the last No. of the Q. J. of 
Agriculture, made by Mr. Hannam, of Yorkshire, an 
intelligent and able farmer. Mr. Hannam selected for 
his experiment a field of the old square headed red wheat , 
and on the 4th of August, 1840, cut a sheaf. Both straw 
and ears were green and full of sap. The grain rvas per¬ 
fectly formed, but the chaff adhered firmly to it, and it 
was so soft and full of milk, that the sligliest pressure 
reduced the whole to a pulp. This sheaf stood in the 
field a fortnight, when it was housed, and the same 
day, August 18th, another cut. In this the wheat was 
not ripe, but what is called ‘ raw.’ The straw for a 
foot from the ground was yellow, and above that, 
though to appearance green, still was turning yellow. 
The grain, though still soft and mashed easily, was not 
near so full of fluid or milk as before. At the end of a 
fortnight this sheaf was housed, and September 1, or 
the same day, another was cut. This last sheaf was 
ripe, the straw uniformly yellow, but not so ripe as to 
have the heads break, or grain fall out, and at the end 
of a fortnight this was also housed. Each sheaf was 
carefully preserved, and finally thrashed and the chaff 
separated, by itself. The gross weight was ascertained 
by an accurate balance, as was that of a fixed measure, 
and an equal number of the grains. The result was as 
follows, the experiment of weighing being several times 
repeated to prevent error : 
Time of Gross Equal Equal No. 
cutting. produce. measure. of grains. 
Aug. 4th, (very green,) 576 568 193 
Aug. 18th, (raW,). 736 630 23? 
Sept. 1, (ripfO. 660 670 22? 
100 straws of an equal length were then selected from 
each of the bundles, and weighed as follows : 
Green,. 650 
Raw,... 476 
Ripe,-----. 450 
To ascertain the actual value of each quality, sam¬ 
ples of each were exhibited to an extensive wheat grow¬ 
er, and then put into the hands of a factor and miller, 
to know what they would give. The opinion of the 
grower and the miller was as below : 
Value per quarter by Value per quarter by 
the wheat grower, the miller. 
Green,.. 61s. 61s. 
Raw,. 64s. 63s. 
Ripe,. 62s. 62s. 
It appears from these experiments that the “raw” 
wheat had the advantage over the “ ripe” in every re¬ 
spect— 
1st, weight of gross produce,.. 13 1-5 per cent. 
2d, do. equal measure, . £ “ “ 
3d, do. equal number of grains,. 2 1-5 “ “ 
4th, in quality and value,. 3| “ “ 
5th, in weight of straw,... 5 “ “ 
The “ ripe” had the advantage over the “ green” in 
every respect but that of the straw, in which the green 
had an advantage of 22 per cent. 
Mr. Hannam estimates the comparative value of the 
wheat crop on an acre of each kind as follows : 
Green,.£11 H 10 
Raw,. 13 7 3 
Ripe, . 12 17 3 
Our readers will judge of these experiments for them¬ 
selves ; but we must add, there are other considera¬ 
tions of great weight in favor of cutting wheat before it 
is “dead ripe.” These are, more time for securing the 
crop ; less waste in harvesting from the shelling of the 
grain ; and a better quality of straw, a thing of no 
small consequence where it is as extensively used for 
feeding stock, as in our wheat growing districts. It is 
also the opinion of millers, we believe universally, that 
early cut grain makes far better flour than that which 
becomes fully ripe before cutting. It is probable the 
same facts would hold good of barley, rye, oats, &c., 
and it would seem desirable that farmers should ascer¬ 
tain these points, as small profits, or small losses, in 
the aggregate, are the things that make, or ruin, the 
cultivator of the soil. 
There is a great waste by many in harvesting grain 
from using bad implements, not paying attention to 
putting it up properly in the field when cut, and per¬ 
forming all parts of the work in a slovenly and unfarm¬ 
erlike manner. There is a vast deal of wheat and 
other grain, put into the barn or stack after rains, or 
before the straw or green matters the sheaves may con¬ 
tain are cured, in such a state that the central parts of 
the sheaf heat, mold, and become nearly rotten. The 
result is bad wheat, musty and poor flour, all which 
might be avoided by care in the several processes 
through which the crop passes. 
Preparation of Seed Wheat. 
The time to procure pure seed for fall sowing, is to 
make your calculations as to kind, quantity, &,c., be¬ 
fore your wheat is ripe, and then from your field select 
a part that will yield what you wish, and by repeated 
careful examination, free it from everything that is not 
wheat. Wheat may be made pure in this way much 
more certainly than in any other, and we know many 
farmers who find their account in this method, not only 
from the almost perfect immunity it gives them from 
weeds, but in their sales of seed wheat at higher rates, 
owing to the superiority of the article. No seed is fit 
to sow that has been injured by heat in the stack or 
mow. The injury may be but partial, still the young 
plant will feel the effect, or it may prevent the growing 
of the grain altogether. We believe that it may be 
considered a settled point, that all seeds should be tho¬ 
roughly matured to give perfect vigorous plants, and 
that a neglect of this, will always produce loss to the 
farmer. We have known two ways which have been 
adopted successfully to procure the best of the wheat 
for seed, and as the trouble is not great, farmers who 
use but small quantities of seed may find their account 
in trying one or the other. The first is what is called 
casting the seed. In this method, the farmer casts his 
wheat, a handful at a time, some thirty feet, or the 
length of his barn flour, and that which goes the far¬ 
thest, being of course the plumpest and heaviest, is to be 
reserved for seed. In the second method, the sheaves 
of ripe wheat are struck across a barrel or log, some¬ 
thing in the manner of threshing flax, rather lightly, 
and as none but the ripest and best wheat will in this 
way be shelled, it gives a good seed. There is too little 
attention paid to seed wheat generally, the best not be¬ 
ing selected, or its tendency in the hands of the ordina¬ 
ry farmer to degenerate, not being counteracted by 
change of seed. — 
Weeds in Pastures. 
Some farmers seem to suppose that if they keep the 
weeds subdued in the growing crops, they have per¬ 
formed wonders, (and too many have reason to congra¬ 
tulate themselves if they do this,) while all kinds of 
nuisances in the shape of weeds disfigure and overrun 
their pastures. But thistles, milkweed, everlasting, 
john’s-wort, sweet elder, &c. flourish undisturbed, and 
fill the earth with seeds or roots in readiness to spread 
and grow whenever the earth is moved for their recep¬ 
tion. No plant not wanted on a farm, or not required 
in a course of cultivation, should ever be allowed to 
perfect its seeds on any part of it; if they are, the far¬ 
mer will find to his sorrow, that he has suffered an ene¬ 
my to steal a march upon him, one which it may re¬ 
quire much time and labor to subdue. Allow, then, 
nothing to go to seed on your farm you do not mean to 
cultivate ; dig them up root and branch, or if this is not 
practicable, take your sythe and cut them at once. 
Don’t wait for the moon or for signs ; but what it is 
necessary to do, do it without delay. 
Saving of Seeds. 
As far as possible, every farmer should save his own 
seeds. If he is careful and selects none but the best, 
if he gathers them at the proper time, he is more sure 
of their kind and quality than if he purchases, or, as is 
too frequently the case, begs them, and is, of course, 
less liable to failures and disappointment in his crops. 
There are many small seeds, such as are wanted for the 
garden, herbs, roots, vegetables, flowers, &c. which 
should be saved as they ripen, and are nearly always 
wanted and welcome when the seasons come round. 
No vegetable or plant should be selected, or planted 
out for seed, that is not of the best quality, as it costs 
no more to raise seed from a good plant than an inferi¬ 
or one. — 
Inoculation. 
Cherries, plums and pears may be inoculated or bud¬ 
ded with success in this month, unless, as in some in¬ 
stances may be the case, the trees are too far advanced. 
This may easily be ascertained by examination, and it 
must be remembered, that the later in the season this 
operation is performed, if the bark will but peel, the 
more certain will be the growth of the inserted bud. 
Inoculation is one of the easiest and best methods of 
improving fruits, particularly some that will not readi¬ 
ly bear grafting, and should be practiced by every far¬ 
mer and orchardist whose fruit is not of the best varie¬ 
ties. — 
Early Sowing of Wheat. 
We do not approve, as a general rule, of sowing 
wheat in August. There is usually too great a heat in 
the ground for it to vegetate freely and quickly, which 
is essential to the perfection of any plant, and if the 
sowing is followed by a drouth, a large part of the seed 
will never grow at all. The wheat plant is one which 
at no period of its growth requires or can endure a high 
temperature, and should the seed sown in August even 
sprout, the extreme heat and dryness frequently expe¬ 
rienced in the month, will be unfavorable to its vigor¬ 
ous growth. Where much land is, however, to be 
sown, it may be advisable, or even necessary, to begin 
earlier than would be justifiable under other circum¬ 
stances. We consider seed put in by the middle of 
September, more certain of succeeding than if sown by 
the middle of August; later than the middle of Septem¬ 
ber, the probability of a good crop grows constantly 
weaker. Exceptions to this rule, arising from the pe¬ 
culiarities of the soil, weather, See. may occur, but the 
experience of the best wheat growers will confirm its 
general corretness. 
Weeds in Corn. 
Farmers generally hoe their corn some two or three 
times in July, and then it is left for the season. Now, 
as corn and some other hoed crops are frequently cul¬ 
tivated for the purpose of cleansing the land and fitting 
it for other crops, it is well where weeds exist to look 
over the corn during this month, and either pull by 
hand or cut with the hoe, such weeds as may have es¬ 
caped previous hoeings, or sprung up afterwards. If 
allowed to grow and go to seed now, much of the ad¬ 
vantage expected from the cultivation of the hoed crop 
will be lost, and the succeeding crop of spring grain 
materially diminished in value. As cleansing crops, 
hoed ones are excellent; but to experience their full 
value, the soil throughout the season must be kept 
clean. Better not plant and hoe as much, than to not 
more than half perform what is undertaken. 
Selling Stock. 
The drover and butcher will now make frequent calls 
upon you, and if you have any extra nice animals, any 
sleek and smooth cattle, any lots of fat wethers or ewes, 
or good lambs, they will, with your permission, be sure 
to select these, and leave the raw-boned and hard to 
keep, the small, poor, and inferior on your hands. 
They are not to blame for this, for in doing this, they 
doubtless consult their own interest; but the farmer 
who allows it, much mistakes his interest, as no extra 
price will compensate the loss that is sure to ensue 
where this course is followed. Unless you have ani¬ 
mals that will be no better for keeping, and some that 
you wish to sell, you had better make your own selec¬ 
tions, and sell at moderate prices. You can in this 
way be constantly improving, instead of running your 
stock down, and it would be well for the farmer to re¬ 
member that choice animals are always sure of a sale 
at fair prices. 
Influence of the Stock on the Cion. —It has been a disputed 
point among orchardists and fruit growers, whether the stock 
produced any sensible effect on the fruit in grafting. The 
Perth Courier gives the result of an experiment in preventing 
the attack of the aphis or bug on the apple. Mr. M’Hardy hav¬ 
ing observed that this insect never infested the Jargonelle pear 
conceived that the apple might be saved by grafting on that 
stock. Four years since he grafted the Ribstone Pippin on this 
pear, and the experiment has been completely successful; the 
fruit being improved in size and flavor, and perfectly secure 
from the bug. 
