WHEN TO OUT GRAIN.

Ashburton Guardian, Volume V, Issue 1459, 18 January 1887, Page 2

WHEN TO OUT GRAIN.

(Ganterbuiy Times ) As every farmer of experience knowa, over-rlpeneas m grain before cutting is to be avoided if possible. But m this climate it is not always possible to get the gain all reaped before at least a portion of it becomes over-ripe. In cold seasons, when nor'-weoteraare absent, the grain rlpeiiß up gradually — too slowly sometimes ; bat when the ground is dry and hot, and hot wiuds frequent it ia quite another matter. Sometimes a field of grain v ill ripen up with such extraordinary rapidity,* after having reached a certain stage of ripeness that it ia a matter of impossibility to gu. it all down In the moat desirable condition. When overripe, the grain lobbs m quality as well as m weight besides the loss from shaking. Wheat may be out at a greener stage thaa oats or barley- There are advantages m outting oats well on the green side, especially if the straw is wanted for stook, but barley must bo quite ripe before it is reaped. In deciding upon the stage at which it is advisable to out grain, the climate and the aeanon must be taken Into account. If the season U cool, a good deal of the ripening prooess may be relied on to take place m the stook, but if hot winds come on Immediately after reaping, the grain, if out very green, Is apt to Bhrivol instead of ripening This is one reason why directions as to the time for reaping given by English author ritiea on agriculture are sometimes found misleading m this country. The climate 19 different, and the praotioe must be m accordance with the climate A. Boientifi j, but at the same time, a very practical writer on agriculture, makes some useful remarks with regard to the proper time for reaping, and the scientific reasons which should guide the gralngrower m his decision. Grain, he says, which is sweet and milky a month before it is ripe, gradually consolidates — the sngar changing into atiroh, and the milk thickening Into the gluten and albumen of the fliur. As s on as this change ia nearly completed, or about a fortnight before it is ripe, the gtain of wheat contains the largest proportion of starch and gluten. If reaped at this time; the bushel will weigh most-, and will yield the largest quantity cf fine flour and the least bran. At this period the grain has a thin tkln, but if the cr >p stand longer the next natural step m the ripening process ia to cover the grain with a better protection —a thicker skin. A portiou of the starch is changed into woody fibre, with the necessary consequence that the weight of the husk is increased and the yield of fl^ur' diminished Theory and practice, the writer sayn, indicate about a fortnight before it as fully ripe as tho proper time for casing wheat .Wo think, however, that he lays down tio hard and fast a rue Beyond a doubt, the ben time for cutting wheat is when thu grain oontaics tho 'leasfc proportion o* bran thelargest proportion of a'aroh amd giuttn.) but the time bet .re full tipoaeas, at wh oh this takes place must, we think, depj! 8 much on tho weather. Long practice ia the best guide, but for all that soieu'ifio reasons ace wel worth knowing*