There is a plot called &; Quot Go home to harvest wheat &; Quot- yishoumai

The breeze is blowing gently, the wheat waves are rolling, and it is the season of harvesting wheat in a year.

Looking at the endless sea of wheat, the rumble of harvesters whirled over the fields, and the farmers who grabbed the wheat were busy bagging, hauling, drying and collecting. This scene reminds me of harvesting wheat when I was a child.

Now harvesting wheat has become particularly fast. About two acres of wheat were planted at home, and the process of harvesting wheat ended in a few minutes. Wheat harvest was not as fast as it is now when I was a child, and it seems that I was most afraid of harvesting wheat when I was a child.

"Tian Jia has less leisure in the month, and people are twice as busy in May." That seems to be a common thing when I was a child. It's the same everywhere. At that time, Michael was really "rustic and hot, his back was scalding, he didn't know it was hot, but he regretted the long summer."

Cutting wheat, harvesting wheat with a sickle before there is a combine harvester. I don't know if you have seen a sickle. There was no combine harvester when I was a child. I was lucky to see the sickle.

Before cutting wheat, the sickle at home always hangs in the gap on the outer wall of the yard.

What does a sickle look like? I remember when I was a child, the teacher taught us, what does 7 look like? Like a sickle. Yes, the sickle is almost the same as the number 7. The top horizontal line of the number 7 is the sickle, and the vertical line of the number 7 is the sickle handle. The curved sickle handle at home may have lost its original luster because it has been used for a long time, and it was wrapped with a thick patina. I think that's the time mark left by it cutting wheat again and again.

I don't know how to make a sickle. However, on the eve of wheat harvest, if you want to do a good job, you must sharpen your knife first. Grandpa always takes out his sickle and grinds it back and forth on a very fine millstone for dozens of times. In the process of grinding, he will dip in some water from time to time and gently touch the blade with his fingers to see if the sickle is well ground. When the thin blade scraped his finger, it rustled. This is a meticulous work.

Sharpening a knife is also a technical job. Although it has been back and forth dozens of times, it is actually very particular. Just like my mother's knife, the thickness of each place is different, some places are thin and some places are thick, while my grandfather grinds it evenly. I think it is very regular for ordinary people to watch those dozens of irregular trips back and forth. After all, the thickness before and after is really uniform.

Also, you can't just find a stone to sharpen your knife. You should use a very fine grindstone, first the grindstone, and then it should be very fine, because a coarse grindstone will wear the blade. A sharp sickle can only be sharpened with a fine millstone. Knife can only work if it is ground, that is, it is efficient, just like grandpa often said: fine grinding makes fine products.

Cutting wheat is really a tiring job. There is an old saying in the countryside called "fried beans with burnt wheat", which means that you can't cut wheat at noon, and it's easy to fry beans, so it's usually just dawn, and it's not easy to drop wheat to cut wheat in the field. Let's not talk about the reason why it is hot in summer. Just talk about cutting wheat. First of all, cutting wheat is really manual work and tiring. Secondly, it takes a long time to cut wheat, and it will soon be inefficient. Finally, I want to say, look at the polished rod of wheat. Actually, it still hurts when you cut it. In particular, there are long awns on the ears of wheat. The wheat awn is as thin as a needle. They get stuck on their bodies and hands and hurt like needles. If you insert them, you may not see where the wheat awns are because they are too thin. However, it just hurts.

Some people may say, then why not cut the wheat awn? I want to say, first of all, people who have seen wheat must know that it is impossible to cut wheat awns. Wheat awn is long and complicated, and it takes time to cut it. The second and most important one is that the existence of wheat awn has biological significance to wheat. Wheat awn can not only increase the disease resistance of wheat, but also transpiration like leaves. Because of the existence of wheat awn, the transpiration area of wheat ears to the atmosphere is increased and the transpiration ability is improved. Under the same other conditions, water transpiration is much greater than that of wheat awn, so the existence of wheat awn is of great significance to grain filling maturity and yield of wheat.

Therefore, in the past, even at the risk of being pricked, we couldn't cut off the wheat awn just to get more wheat.

Anyone who has had the experience of cutting wheat with a sickle should know that it is necessary to have a fight before the formal rolling begins. First of all, choose a sunny and ventilated venue. Before spreading the wheat in the field, you need to use sticks, water, wheat bran and other things to make a solid grain drying field in the field. Our place in Henan is called "a fight". At that time, tap water was not popular, and there were several wells in a village, all of which used barrels to go to the well or the adjacent river to carry water with poles. In the past, at that time, cows were used to push the wheels over and over again, inside and out, inside and out. When the ground is "lint-free", it meets the requirements and can be used as a place for pressing wheat and drying grain.

After doing the preliminary work, the next step is the formal rolling field. After cutting the wheat, pull the wheat into the field with a cart and start paving the field. First, spread the wheat in the field. It is a simple job to spread wheat in the field with tools. Spread it evenly as far as possible, so that the wheat pressed out of the crushed field leaves less residue.

What tools should be used to spread wheat? In fact, this tool should have appeared long ago and was used when loading wheat. We call it the trident mulberry branch. When I was a child, I thought it was three forks. Later, when I grew up, I realized that it was actually a kind of tree. We call it wax tree here. In fact, mulberry trees can also be made, as long as the shape is suitable and heated and bent. Simply put, there are three forks on a tree trunk.

After the stall is over, we will start the formal roll. The function of the rolling mill is to separate the wheat straw from the wheat grain. The big stone rolls the wheat straw over and over, threshing it for the first time and flattening it for the second time, which is smooth and convenient to pile up.

In the past, as far as I can remember, the earliest way to roll the field was to use a cow and tie a big stone behind it. This big stone is heavy in the ground. At that time, whoever can lift a stone or erect it will be praised by everyone. Because the stone is heavy, the old cow who pulls the stone is the most tired. Every time, he takes a rest when he is tired. Because people sweat like rain under the irradiation of the big sun, so do cows.

Later, the technology was slightly developed, and the rolling mill still used a walking tractor with a big stone tied behind it. The principle is the same. But this makes people more tired, but the efficiency has improved a lot. After all, cows need rest and cars can eat oil. As long as people are not tired, they can not rest. Later, when the technology was further developed, the wheat thresher was used, but it needed several people to cooperate, at least two people. One person stuffed wheat into it at the entrance, and the other person picked wheat at the exit. But there are many convenient and labor-saving places to use the thresher. Next, let's talk about it in detail.

After pulling a big stone mill with a cow or a walking tractor, the wheat straw was crushed. Next, we will sift the wheat from the crushed straw. The wheat that has been ground over the field will begin to pile up straw. What we're talking about here is a straw pile. Generally, the lower part of the wheat straw pile is generally cylindrical and the upper part is generally arc-shaped.

How did you get this beautiful pile of wheat straw? Use the fork first, that is, the fork we just mentioned above, the three-legged one, and we call it the mulberry fork. Pick out the long straw with a mulberry fork, push the mulberry fork flat and rush to the wheat straw pile quickly, and make the tooth tip fall to the ground at the moment when it approaches the wheat straw pile. Under the action of inertia, the whole pile of wheat straw is picked up by the mulberry fork, and then transported to the place where the wheat straw pile is to be piled, and piled into a wheat straw pile. Heaping a beautiful pile of straw is also a technical job, because it will collapse at any time if it is not piled well. It's piled up. It'll be fine that year.

First of all, the position of the wheat straw pile should be chosen in the higher ground on the sideline to avoid the bottom rotting in the water. Generally, people who take part in stacking are experienced and energetic farmers. First, they spread a layer of wheat straw as the substrate, and then they were evenly stacked together. Someone should level the grass on the haystack layer by layer, which is called stacking. The wheat straw on the stack should be layered and balanced everywhere, otherwise you can't make a beautiful and strong stack.

Experienced palletizers know that when you step on a palletizer and shake it, the palletizer below you will shake it, which is normal. If people move and the palletizing stops, you'd better start again as soon as possible, because your palletizing is not far away.

Secondly, the wheat straw from mulberry branches was piled around the crib, and the people who piled it provoked it and piled it on the crib layer by layer. This is called stacking, and stacking is extremely laborious. The grass is messy, so we should make it into a "shop" first, and then plunge it into the Mu Cha to pick it up slowly. Each bed of grass weighs more than ten kilograms. Most grass pickers are men. With a fork as a fulcrum in one hand and a hard hand, they shouted "get up" and dozens of kilograms of grass flew to the crib. When a bed of grass flies on the crib, it quickly picks up the crib, relays it in the air in time, pushes it with the Mu Cha in its hand, releases it layer by layer, and then gradually recycles it when it reaches a certain height. A pile of wheat straw one or two feet thick in the middle is two or three feet wide when it is collected at the top.

The pile is getting higher and higher, and the challenge to the pile is getting bigger and bigger. When the pile reaches the height beyond the reach of the fork handle, it needs not only strength, but also the elasticity of the fork handle. When the whole grass is about to leave the fork handle, it will be given upward jacking force in time. Of course, if the pile is too high and exceeds the limit of manpower, a bracket will be set up to gradually transfer the wheat straw to the top of the pile.

Finally, smooth and polish it with mud with grass, brush off the floating grass around the pile, and the wheat straw pile is completed.

In this way, a beautiful and strong wheat straw pile was piled up.

Straw pile, it is not the end of wheat, it is the starting point of the village. At noon in winter, the wheat straw pile is a paradise for the old people to bask in the sun; It is a natural children's fortress for peasant children, and its broad chest is open to accept every naughty child. Eagles catch chickens, stick to monkeys, play checkers ... one game after another, which is the greatest kindness of wheat straw pile to farmers' children and the greatest happiness of farmers' children. In the long winter, the wheat straw pile is the ration of the old cow, and the crushed wheat straw passes through the hay cutter and becomes the ration of the old cow.

Only with the large-scale popularization of mechanized harvesting, the wheat straw pile gradually withdrew from the stage of farmers' life, faded out of people's sight, drifted away and stayed in yesterday and history.

Beautiful and strong wheat straw piles have been piled up. Next, it's time for us to improve our game. Small intestine is to throw crushed wheat into the air with a wooden elevator when there is wind, and blow off the chaff, dwarf and chaff of wheat with the help of wind.

Farming is not like cutting wheat, but more like stacking, which requires skill and tacit understanding. It looks simple, but it's hard to do.

The first time was hard. Because wheat husks and grains are mixed together, you should use mulberry branches with small teeth to follow the wind. You can put down the seeds hard and throw them into the sky against the wind. The husk is light and the grain is heavy, and the ears of wheat that are not shelled will be separated together. Sometimes there is no wind during the day, just wait for the night, people sleep in the field, when the wind comes, when to start work, although it is dark, it still does not affect the first time.

The second promotion is called the second promotion, but it is a delicate work and the most technical process. This time, I can't ascend in the dark. This time we used our wooden elevator, worthy of the name, really a wooden elevator. This time, it won't be as exciting as the first time. Instead of throwing the wheat into the air, I lifted it out with my wrist, and the wheat was cut into sectors. The wheat was evenly scattered and fell on the wind. In this way, the bran and clean wheat were completely separated and floated away with the wind.

Pull the rope to the ground and lift the wheat brilliantly, and the lifting field will be over.

After the exhibition, all that is left is drying wheat, loading it and taking it home.

Today, with the roar of the motor, the combine harvester happily shuttles through the golden wheat waves. Golden wheat waves are harvested instantly, "sucked" into the engine room for threshing and turned into golden wheat grains. The glittering wheat grains "spit" out from the harvester, and all the villagers' faces were filled with happy expressions. A harvester makes the past wheat cutting, wheat rolling and field cultivation a thing of the past, a memory, and a thing of "full of rustic heat with the sun on the back". This is undoubtedly happy for farmers, and scientific and technological progress has liberated and developed productive forces.

In the past, the whole wheat harvest took ten days and a half months, but now it only takes three to five days, and the wheat grains are returned to the warehouse. It's really convenient, quick and simple. The previous wheat harvest scene has become a historical picture. Although the wheat harvest scene has changed, what remains unchanged is the nature of labor, and what remains unchanged is the plot of returning home to harvest wheat.

The wheat waves are rolling, and it's time to harvest wheat again. Standing in this familiar and unfamiliar field, only the rolling wheat waves are the deepest memories.