Agriculture Reference
In-Depth Information
Subsequently it is shipped to markets and sold to food companies. Steve has the
capacity (Fig. 1.47) to both store and dry 15,000 bu of grain. This allows him flexibility
in deciding when to sell some of his crop.
Hay is cut using a haybine mower, allowed to cure in the field for a day or two, and
then raked into rows and baled. Steve uses a baler that produces large round bales that
are left in the field until they are needed to feed the cattle. Some farmers sell large bales,
but Steve used all of his for his cattle. If there is a need, the straw, stalks of small grains,
is cut using the same mower and bailed for storage. Straw may subsequently be used for
bedding of animals or sold for other uses.
1.3.4 Daily Routine
Steve rises at 6:30 a.m. and eats breakfast that consist of eggs, bacon, and toast. After
breakfast, at about 7:00 a.m. he checks on the hogs and cattle to make sure they have
food and water and that no animals are sick. He then proceeds to do field work if
weather permits. If the weather is bad, too wet, and or too cold, he may work in his
shop (Fig. 1.48), maintaining his tools and farming equipment, or does paper work in
his office located in the farmhouse. Steve's shop is equipped with all the tools needed
to maintain and repair his equipment as needed. His office is equipped with a desk
and computer that is connected to the Internet. Internet access allows him to keep up
with changing weather and market conditions as well as find and order supplies.
At 11:30 a.m. Steve stops to eat lunch, which consists of a sandwich and sometimes
a bowl of soup, in the farmhouse. After lunch he does field work until dinner time,
which occurs between 6:00 and 7:00 p.m. During harvest, dinner may be later depend-
ing on the flow of the harvest. After dinner is family time, which may include watching
television, participation in sports, or other leisure activities.
All the food eaten by the family is purchased at the local supermarket or grocery
store. The store has almost all kinds of vegetables, fruits, meats, and dairy products that
Figure
1.48.
Farm workshop.
