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- These ears are complex structures holding a dozen or more ripe grains which need to be separated from the rest of the plant at harvesting. The separation process, known as threshing, is basically a matter of roughly knocking the harvested crop around to make the small grains drop. The bitty remains of the ears are known as chaff.
www.1900s.org.uk/threshing.htmThreshing: how grain and straw were separated at harvest - Me
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Threshing or thrashing is the process of loosening the edible part of grain (or other crop) from the straw to which it is attached. It is the step in grain preparation after reaping. Threshing does not remove the bran from the grain. [1] History of threshing. A grain flail.
- Ears, Grain, Straw, Chaff and Threshing
- Corn and Wheat
- The Threshing Machine/Thresher
- Timing
- Dust and Vermin and How Workers Coped
All cereal crops grow as tall stems with the grain in what are known as 'ears' at the top. These ears are complex structures holding a dozen or more ripe grains which need to be separated from the rest of the plant at harvesting. The separation process, known as threshing, is basically a matter of roughly knocking the harvested crop around to make ...
The most commonly grown cereal crop in the UK is wheat, but there can be confusion between it and corn. In the UK corn is generally used to mean wheat, and we speak of cornfields even where the crop is wheat. In other countries corn can mean maize. Before the 1940s the process of separating out the grain was done by what was known as a threshing ma...
How grain is separated and captured
Essential parts of a threshing machine/thresher showing its operation The crop, is fed into the machine at the top as shown in the above sketch. Inside there is a fast rotating drum which is part surrounded by a section of a larger drum. Both the drum and the surrounding section have bars on them designed to batter the crop quite hard. The rough treatment releases the grain which drops out through the holes in the lower section. It is then collected in sacks. What remains is straw and is ejec...
Placement
The thresher was placed as close as possible to where the crop had been stacked after cutting. In fact the original siting of the stackhad to allow for all the placing of the equipment, usually near a field gate.
A traction engine for power
The threshing machine was powered by a belt from a traction engine. The belt was long and it whirled round at head height, so everyone was expected to keep clear. There were no health and safety precautions. Traction engine powering the thresher which is off-screen on the left. The moving belt is easier to see in thenextphotograph. Photographed at a 21st century country show. Moving belt connecting the thresher to a traction engine. Photographed at a 21st century country show.
Threshing was often sometime after cutting. Because threshing machines were so expensive, few farmers could afford to buy their own. So a single machine was hired out locally from farm to farm, which meant that the time of a farm's use depended on both the weather and the availability of the machine. Fortunately because the need for grain was not c...
The whole process was a dirty, dusty business, particularly when it took place inside a barn. So men wore clothes accordingly. Hats, in particular, were considered essential. Wide brimmed hatsseemed preferable to the standard cloth hats of the time. When threshing took place from a stack in a field, there was another essential item of clothing as e...
Wheat and oat plants have a head of edible grain at the top of a long stem. After the grain is cut and dried, the seed heads have to be removed from the stems. This is called threshing. Threshing on farms with small amounts of grain was done using a tool called a flail.
For most grains, threshing is the second stage in the supply chain. The threshing process separates the grain from the rest of the plant. Usually this is completed by rubbing, stripping, or beating the plant.
Threshing is separating the grain from the stalks. In early days this was accomplished by men hitting it with a flail. After the wheat was separated, it would be tossed into the air to separated it from the chaff known as winnowing.
Threshing grain is simply the process of separating the edible part of the grain (the seed) from the straw (the stem). If you don’t have mechanical help and are threshing grain with traditional methods, threshing grain from one bushel of wheat or oats will take about an hour.
Principle of Threshing for Crops: Threshing separates grains from panicles, cobs and pods. Threshing is based on the principle that when: 1. Some impact or pounding is given on crops; the grains are separated from panicles, cobs or pods. 2. The crop mass passes through a gap between drum and concave, wearing or rubbing action takes place.
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