- •Grain Harvesting Machines Some historical facts
- •Swathers or windrowers
- •Types, sizes, and capacities of combines
- •Principal units of the combine
- •I. Answer the following questions:
- •II. Make up the list of verbs describing the combine operations and name all the implements carrying them out.
- •III. Mark true or false sentences and correct the false ones.
- •IV. Comment on the following numbers:
- •V. Read the text, translate it and give a short summary of the text:
- •VI. Translate into English: Зерноуборочные комбайны.
- •Principal units of the combine (continued)
- •I. Answer the following questions:
- •II. Make up the list of verbs describing the combine operations and name all the implements carrying them out.
- •III. Mark true or false sentences and correct the false ones.
- •IV. Read the text, translate it and give a short summary of the text: Threshing and Separating Systems
- •V. Translate into English:
- •Part III
- •Summary of combine action
- •Field Work: Adjusting and Operating a Combine
- •Shop Work: Care of the Combine
- •I. Answer the following questions:
- •VII. Read the text, translate it and give a short summary of the text: Threshing and Separating systems (continued)
- •VIII. Translate into English:
- •Part IV
- •1. Read the text and translate it.
- •2. Make up the vocabulary of the text, prepare explanations of vocabulary words and make your own sentences with them.
- •3. Make up questions for the text and be ready to answer the questions. Forage Harvesters Hystory
- •Purpose
- •Specifications
- •The basic unit
- •1. Read the text and translate it.
- •2. Make up the vocabulary of the text, prepare explanations of vocabulary words and make your own sentences with them.
- •3. Make up questions for the text and be ready to answer the questions.
- •The windrow pickup attachment
- •The cutter bar attachment
- •Variations
- •Field Work: Operating a Forage Harvester
- •Shop Work: Care of the Forage Harvester
Shop Work: Care of the Forage Harvester
A. Sharpening Knives. Keep your knives sharp and well adjusted. Failure to do so will result in unsatisfactory work. The knives should be sharpened and adjusted after each 4 or 5 hours of work. Keep a spare set of knives on hand.
The cylinder knives can often be sharpened on the machine if it has a sharpening attachment. Set the knives close enough to the shear bar to cut a piece of paper. They must be kept tight. Follow your owner's manual for details.
The flywheel knives are not set quite so close – perhaps 1/16 inch at the outer end, 1/32 inch at the inner end. The center of the flywheel does not flex as much as the outer area, so the center adjustment can be closer. Set each knife the same distance and tighten it securely. If you grind considerably on one knife to remove a nick, balance that knife with another of equal weight on the opposite side. The importance of balance with a large, fast-turning flywheel cutter cannot be over-emphasized.
Both knife types must be sharpened so that they have the original bevel. The flywheel knives, being straight, are relatively easy to sharpen. Some machines can be equipped with a grinder and a guide to get the correct angle with the flywheel knives.
To prevent trouble as a result of picking up stones you might try a mower-attached windrower rather than a side-delivery rake before using the pickup attachment.
B. Breaking in a New Machine. We break in our automobiles very carefully. You should break in your expensive forage harvester just as carefully.
Start the harvester engine or tractor engine and let it idle. Move the flywheel by hand to see that no parts are hitting. Then gradually engage the power to the flywheel or cylinder. Check closely to see that everything runs smoothly. Then engage the remainder of the drives, always being ready to stop if there is a poor adjustment. Now run the machine for 15 minutes with it standing still.
Next, stop the entire machine and engine and immediately feel all the bearings to see whether any are hot. Check all nuts to see whether any have loosened. Check all chains and belts for alignment and tension. Lubricate the machine again and run for 15 minutes. If everything checks all right after that run, you are ready for the field. But still check your machine every hour or so the first day and twice a day thereafter.
C. Storing. When through for the season, remove all forage that might hold moisture and causing rusting. Lubricate all bearings and cover bright parts with rust preventive. Use touch-up paint on any exposed metal.
To store the engine, choke it so much with fuel oil that it stops. This covers all the interior areas with a protective coat of oil. Drain the tank, carburetor, radiator, and block.