Section Iii.—Influence of the Time of Cutting, on the Quantity and

QUALITY OF THE PRODUCE.

The period at which hay is cut, or corn reaped, materially affects the quantity (by weight) and the quality of the produce. It is commonly known that when radishes are left too long in the ground they become hard and woody—that the soft turnippy stem of the young cabbage undergoes a similar change as the plant grows old,—and that the artichoke becomes tough and uneatable if left too long uncut. The same natural change goes on in the grasses which are cut for hay.

In the blades and stems of the young grasses there is much sugar, which, as they grow up, is gradually changed, first into starch, and then into woody fibre (pages 44 and 45.) The more completely the latter change is effected—that is, the riper the plant becomes—the less sugar and starch, both readily soluble substances, they contain. And though it has been ascertained that woody fibre is not wholly indigestible, but that the cow, for example, can appropriate a portion of it for food as it passes through her stomach; yet the reader will readily imagine, that those parts of the food which dissolve most easily, are also likely—other things being equal—to be most nourishing to the animal.

It is ascertained, also, that the weight of hay or straw reaped, is actually less when allowed to become fully ripe; and therefore, by cutting soon after the plant has attained its greatest height, a larger quantity, as well as a better quality of hay, will be obtained, while the land also will be less exhausted.

The same remarks apply to crops of corn,—both to the straw and to the grain they yield. The rawer the crop is cut, the heavier and more nourishing the straw. Within three weeks of being fully ripe, the straw begins to diminish in weight, and the longer it remains uncut after that time, the lighter it becomes and the less nourishing.

On the other hand, the ear which is sweet and milky a month before it is ripe, gradually consolidates, the sugar changing into starch, and the milk thickening into the gluten and the albumen of the flour. As soon as this change is nearly completed, or about a fortnight before ripening, the grain contains the largest proportion of starch and gluten; if reaped at this time, the bushel will be heavier, and will yield the largest quantity of fine flour and the least bran.

Albumen is the name given by chemists to the white of the egg. A small quantity of this substance is present in every kind of grain. It is closely related to gluten.

At this period the grain has a thin skin, and hence the small quantity of bran. But if the crop be still left uncut, the next natural step in the ripening process is, to cover the grain with a better protection, a thicker skin. A portion of the starch of the grain is changed into woody fibre,—precisely as in the ripening of hay, of the soft shoots of the dog-rose, and of the roots of the common radish. By this change, therefore, the quantity of starch is lessened and the weight of husk increased; hence the diminished yield of flour, and the increased produce of bran.

Theory and experience, therefore, indicate about a fortnight before full ripening as the most proper time for cutting corn. The skin is then thinner, the grain fuller, the bushel heavier, the yield of flour greater, the quantity of bran less; while, at the same time, the straw is heavier, and contains more soluble matter than when it is left uncut until it is considered to be fully ripe.

On this subject the reader will consult with advantage an excellent practical paper in the Quarterly Journal of Agriculture for June 1841, by Mr. Hannam of North Deighton, Yorkshire, to whom I have to express my obligations for information regarding the results of some further experiments made by him during the last autumn (1841).