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Though m tendering advice to farmers we db so with some diffidence, because presumably those who are engaged m agriculture should know their own business best, we think it our duty to call the attention of our farming readers to the expediency of preparing their grain for market m such a way as to ensure for it the highest market prices. Prima facie it might appear that every farmer would certainly do this without the necessity of being advised thereto, but, ab a matter of fact, not a few are tempted to follow rough and ready methods, on the ground of saying of expense and greater expedition m getting the grain to market. Hence it often happens that the grain is threshed from the stook instead of being allowed to ripen and sweat m stack. In some particularly dry seasons a good sample may perhaps be obtained m this way, but millers say that it is absolutely necessary m order to the manufacture of the best quality of flour that the grain should be sweated m stack, and as this season has been singularly free from nor'-westers this will be all the more the case. Again, stook-threshed grain is not m condition for shipment, as is pointed out m the following extract from a letter written by one of the largest Home buyers of New Zealand wheat to his agent m Oamaru and published m the looal " Mail " :— •« New wheat — You must be careful about shipping new grain for me, and under stand that I cannot take any unless it has been stacked for several weeks. Stook-threshed grain, unless m a very hot nor' west season, must lead to trouble, if sent by sailer here (England), I am very anxious about the condition of this season's growth. There is always • lot of moisture m your wheat, and farmers are evidently getting too careless altogether m seeing to its proper curing. Please bear m mind that I cannot take any until you can assure me that it ha* been properly matured m stack . " Commenting upon the foregoing our contemporary remarks ,-— " This is a severe commentary on the custom of threshing from the stook, which some of our farmers adopt year after year, notwithstanding the risk of positive loss which it entails. tinder fortunate circumstances, grain may be threshed from the stook without having suffered deterioration through bad weather ; but even if such misadventure be escaped, there is the scarcely less important drawback to etoQk-threshed wheat to which attention is directed m the quotation we have given above. When it is considered that the system of threshing from the stack minimises the danger of damage, i improves the keeping quality of the grain, admits of the threshing being done at leisure, and ensures a better price, it must be obvious that these advantages are not nearly compensated by the rough- and ready method of stooktnreshing, by which for the sake of a false economy of money and time, the farmer's mind is unsettled and his crop and pocket seriously jeopardised," It may be added to the foregoing considerations that the farmer who has his grain safely m stack has his choice of 1 markets and time of sale ; while he who \ rushes it m straight from the harvest field to the store, often gets it stored away and buried under grain subsequently delivered, and it is ultimately found that the sample has deteriorated.

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Bibliographic details

A HINT TO FARMERS., Ashburton Guardian, Volume VII, Issue 2071, 23 February 1889

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A HINT TO FARMERS. Ashburton Guardian, Volume VII, Issue 2071, 23 February 1889