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This kind of wheat pile won't last for a long time. After a week, all the wheat fields have basically been harvested, and the wheat will be threshed. This is my favorite thing. Grandpa puts a stone mill on the mule and horse, and the whip just explodes in mid-air, and the mule and horse will turn around the threshing floor. The stone mill creaked, and the wheat ears spread on the threshing floor were ground off layer by layer, and the wheat grains fell to the bottom of the threshing floor in this circle. After beating the wheat, it is necessary to separate the separated wheat straw from the wheat with a rake fork. The distance between 6-tooth harrows is 5 cm, and the coarsest straw is forked and separated, and the distance between 12-tooth harrows is 2 cm, and the finer straw is divided into one.

What is left is the crumbs of wheat grains and straw husks. You need to find a moment when the breeze blows, and raise them high with a shovel to separate the wheat grains from the straw crumbs.

The moment when this breeze blows is usually at dusk. The sunset glow has dyed the sky red, and the comfortable cool breeze blows slightly. The adults shouted the song, and when you shovel it, I slammed it, raising the wheat grain high, and the wheat grain was gently separated by the forces of nature. Our children are eating watermelons while they are in the threshing floor, and lying down on the threshing floor during the chase to feel the texture of the harvested wheat hitting their faces, and feel the fragrance of the wheat coming from their faces. This is really the feeling of hometown that they will never feel again when they grow up.

at night arrival, if the wheat is not finished and put into sacks, someone needs to guard the piles of wheat grains on the threshing floor. After all, this is all the harvest of the cultivator's hard work for a year, which is the life and root of the cultivator. At this time, our children are most happy, because they can camp on the threshing floor with their uncles and uncles. I remember clearly that the moon is always bright at this time of the year, making the whole threshing floor and the surrounding wilderness white, as if the silver light of the moon splashed down from the sky and painted the earth with a layer of silver paint, and everyone's eyes lit up.

On such a night, I smell the fragrance of wheat grains under me, listen to all kinds of novel and interesting stories told by my father and uncle, and watch the few meteors passing by in the sky, and feel that the world has become so small and so big.

Generally, the threshing time lasts for 3 to 5 days. When all the wheat grains are hulled, they are put into sacks of the same size and wait for the moment when they are handed over to the public grain.

Fresh wheat is naturally accompanied by delicious food. After the grain is returned to the warehouse, adults have a short free time, so there are always rich families who will kill one or two fat goats and greet relatives and friends to eat together. Fresh mutton is boiled fiercely in the pot, and a handful of green salt is sprinkled at the moment when it is out of the pot, which is regarded as life by adults. Our children love the "mutton offal soup" made by adding fresh wheat to the burnt sheep's head meat in Achnatherum splendens. Every muscle of the sheep's head is mixed with unique parts such as sheep's belly, sheep's intestines, sheep's liver, sheep's heart, etc., plus the fragrance of wheat grains and the bone fragrance of sheep's bones, so that this pot of "mutton offal soup" is re-endowed with the soul of sheep in the hot air. Breathe, swallow the whole bowl, and let the second breath come out after a long time. It seems that this bowl of soulful "mutton offal soup" is remembered in this way.