ricks securely upright. When
the barns were filled in this way, the ricks were separated by four feet
of open space, with a ventilator in the roof for each pair of ricks and
spaces.

"When the grain crops were thus housed without waste from shelling, the
curing process went forward swiftly and securely. The advantages gained,
were many. The wheat straw, full of sap when harvested, in curing
slowly, kept the plump kernels of grain from shrinking, while it left
them with clear, smooth, thin skins, and a quality, which produced less
bran and more gluten, in the flour they would yield when ground. The
kernels were all more uniform in size, larger, firmer and fairer; would
all grade as number one. No sprouted wheat! No must! No blight! No rust!

"This was also true of oats and barley. The straw came from the improved
threshers, in straight, compact bundles, thoroughly freed from grain,
fragrant and bright, almost as nutritious for forage as hay. In fact,
this straw, in such excellent shape for cutting, feeding, storing, or
transportation, possessed more than twice the selling value of the best
of ordinary straw. The oat straw, being softer and more pliable, was
still more valuable as forage. The barley straw, less desirable for
stock food, was sent to the paper mill for the use of the box factory.
By this method of harvesting and curing grain, the increase in quality
and selling value, was largely augmented. The general result was a
marked saving of grain, time, labor and money.

"In cutting and curing the hay crops, the same kind of barns were used.
The loosely packed hay in the tall, thin ricks, was soon dry enough to
bale, and then be transferred to the storing barns; leaving room for the
corn crop which was to follow. Hay cured in this way is superior to
anything on the market, and always brings tip-top prices!

"In curing corn, more time and wider ricks are necessary. The corn could
be cut earlier, thus leaving the ground free to be prepared for the
succeeding crop of fall wheat or late vegetables. During stormy weather,
after this slower curing process was complete, a jolly army of huskers
invaded the barns. The ripe corn, free from husk, was carefully assorted
and stored in the ventilated bins prepared for it. The selected husks
were packed and baled, ready for market. The stalks were stripped and
topped by a clever machine. The excellent forage thus accumulated, was
baled and stored. The pith in the large part of