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SAVING OUR GRAIN CROPS IN…

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SAVING OUR GRAIN CROPS IN A WET HARVEST. WET HARVEST. Sir,—How is it that no method has been devised for saving our grain and hay crops in a wet season ? Is it that all attempts hitherto have failed in consequence of being false in conception ? or is it that they have been too costly in the working, or that we are too obstinate, and will not to save our spoiling crops adopt anything new, but go on as from the beginning and trust to Providence, without putting forth any fresh effort on our own part ? Some years ago I advocated a method, and have done so steadily since, which, if adopted, ought to prevent a mass of waste and loss. Of coarse, practical (?) men taboo it, and say it is too costly; it is more trouble than it is worth it won't answer, &c. Well, try it and see. As a baker I am anxious that it should, and I think I can see that it ought to do. If it will not, I should like to be convinced by the farmers to the contrary. A scheme for this object must be inexpensive, or else the net profits of the crop will be consumed in the operation of saving, and as a matter of course cannot meet with any favour. The method I have advocated is inexpensive, and the first cost, the first outlay, will give the convenience for years to come. The Dutch -barns so called, those long open sheds which are steadily gaining favour, and which are coming to be considered a necessity by so many farmers, only need to be adopted for this object, and you have a means of securing in sound and dry condition your crops in even the wettest harvest. Well, how? Given one of those long sheds, say 150 feet in length, 12 feet wide, 15 feet high, supported upon 16 stout posts, eight on each side, covered with a roof of thatch, felting or corrugated iron, and overhanging 3 feet on each side. A shed of this kind would not be very costly. Now adapt your shed. Between each of the supporting posts have crossbars fixed 12 feet in length and, say, 12 inches apart. The 15 feet in height would consequently require 15 of these crossbars. Now lay light longitudinal bars 18 or 19 feet long, their ends resting on the cross bars, and upon those place a layer of sheaves, two thick, and then the next range of longitudinal bars and another layer of sheaves, and so on up to the roof to the end of the shed. No need then to thatch no stack getting wet before you have time to get it covered in. As the sheaves are only two thick, and there is no more pressure upon the bottom layer than there is on the top one, the air will have free course to circulate through the whole mass, and it ought to dry nearly, if not quite, as well as it does in the stook. If the corn be cut dry and there is not much green bottom stuff, what need would there be for leaving it in the field in stook at all ? Might it not be led right off, and dry sufficiently in the stack? But this. I apprehend, is a matter for experience. Oh, but, says the objector, what a lot of sheds I shall want for a large farm. Well, if you had your whole stackyard covered in, would you be any the worse for it ? Can you afford the cost ? If not for the whole, yet for a portion you may, and that portion of covering might be the salvation of that part of your crop which otherwise might be spoiled. Now, if this method is sound in principle, should it not be adopted throughout the length and breadth of the country, for food is too precious to be wasted, as I walked for ten miles through a portion of Cheshire on Monday week and saw the precious wheat wasted. Wet, sodden, utterly saturated,the stooks either standing deep in the water or blown over and lying in heaps, it made one's heart ache to see them. Some people say that farmers are proverbial for being slow in adopting anything new I fancy not if it is only sound. Witness Newshalll Park a few weeks ago. All those labour-savino' and other appliances would not have been exhibited if there had not been a demand for them. As a baker I am anxious for good sound flour, and in the interests of the people I should rejoice to know that in future all might be saved. T. MILLING-TON. Baker and flour dealer, 115, Oxford-street, Liverpool.

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