Threshing The Wheat From The Chaff

By Joe Fahnestock
Published on November 1, 1972
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Left to right: Ray Ernst and Ray Vorhies.
Left to right: Ray Ernst and Ray Vorhies.
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Myself, Neil Erickson, visiting with one of the spectators name unknown. My youngest son. Glen, (foreman and engineer) is on the engine other observer is also unknown. Courtesy of Neil R. Erickson, 2113 E. Wheeler Rd., Midland, Michigan 48640.
Myself, Neil Erickson, visiting with one of the spectators name unknown. My youngest son. Glen, (foreman and engineer) is on the engine other observer is also unknown. Courtesy of Neil R. Erickson, 2113 E. Wheeler Rd., Midland, Michigan 48640.
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This picture was taken in 1890 on the Skelton Bros, farm east of Logansport, Indiana. Pierson Skelton is at the throttle. Walter Dunkle is standing at the rear. Courtesy of W. E. Fair, New Waverly, Indiana 46961.
This picture was taken in 1890 on the Skelton Bros, farm east of Logansport, Indiana. Pierson Skelton is at the throttle. Walter Dunkle is standing at the rear. Courtesy of W. E. Fair, New Waverly, Indiana 46961.
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Reversed. Courtesy of Charlie Harrison, R. D. 1, Butler, Ohio 44822.
Reversed. Courtesy of Charlie Harrison, R. D. 1, Butler, Ohio 44822.
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This picture was taken in 1919 threshing with iver veum rig on John Oberg farm at Hoople, North Dakota. It is a 28 HP Minneapolis engine and 40 inch Minneapolis separator. 12 bunch teams and men. In all, 20 men and two cooks in the cook car breakfast at 5
This picture was taken in 1919 threshing with iver veum rig on John Oberg farm at Hoople, North Dakota. It is a 28 HP Minneapolis engine and 40 inch Minneapolis separator. 12 bunch teams and men. In all, 20 men and two cooks in the cook car breakfast at 5
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Advance Rumely model taken in the early 1960s at a steam convention at Platte City, Missouri. Courtesy of Milton M. Glenn, 8625 West 60th St., Shawnee-Mission, Kansas 66202.
Advance Rumely model taken in the early 1960s at a steam convention at Platte City, Missouri. Courtesy of Milton M. Glenn, 8625 West 60th St., Shawnee-Mission, Kansas 66202.

My friend who signs himself as The Ypsilanti Cockroach has
written another letter. He claims our column is not only ‘all
wet’, but it is grossly misnamed. La Cucarache goes on to
explain that it is impossible to ‘thresh wheat from the
chaff’, arguing as he does that the correct title should be
‘Threshing The Chaff’.

In my book this argument would be tantamount to ‘driving the
wagon instead of the horse,’ whereas you drive the horse only
to ride in the wagon. If La Cucarache had his way we would not be
allowed to say we were ‘shelling corn’, but instead would
have to say we are shelling cobs. It so happens that we ‘shell
the corn’ in order to eliminate the cob, because we happen to
eat the corn and not the cob. In like manner we thresh the wheat to
get rid of the chaff because we eat the wheat, not the chaff.

If my friend prefers to eat the cob rather than the corn, or the
chaff instead of the wheat, he hasn’t as yet ever mentioned
doing so. But, on second thought, who am I to judge, since
cockroaches have been known to eat many things that we
wouldn’t.

The Bible speaks of ‘Threshing the wheat from the
chaff’, as does all our literature in times past. And I’ve
yet to hear for the first time at any threshing reunion the
announcer’s voice coming over the loudspeakers, saying,
‘Now folks we are going to thresh chaff’. But I have many
times heard ‘We are going to thresh wheat.’

I am confident that if I were wrong in titling this column, many
an astute thresherman would have shot me through with arrows long
before this, and no lesser a dignitary than ‘Uncle Elmer’
himself would have called me onto the red carpet and placed me
under judgment of fire at the very beginning. And Elmer, I believe,
was a man who knew how to talk about threshing in the idiom of our
time.

Continuing in our original and a-vowed mission of writing things
that may be of help to our brother thresher-men who still thresh
the wheat from the chaffa mission which Elmer Ritzman gave his
official blessing to from the very start we would like to review
some of the beneficial chit-chats we had with our many friends who
visited us during some of the summer reunions. There were the two
at the Rushville, Ind., show who stopped by to tell us how the Sea
Salt had been helping and to thank us for mentioning it. For others
who claim they weren’t ‘cured’ after sprinkling Sea
Salt over a few tomatoes we would like to add that arthritis is a
condition that has built up over the years. Health foods and
natural remedies require some time and patience as well as constant
use. It’s like a friend of mine who bought an expensive juicer
and thought he’d try carrot juice. After a glass or two he said
he felt about the same, and decided it wouldn’t work. Had he
kept at it every day, drinking a glass of raw carrot juice for
several weeks, he’d have noticed a great improvement.
That’s similar to the person I mentioned drinking carrot juice
to, and she replied, ‘Oh I eat a couple carrots every now and
then.’ It would take one a week to chew up enough carrots to
make one glass of carrot juice. The juicer is a high-speed machine
that breaks up the vegetable cells, tosses out the cellulose and
pours the raw, full-strength juice into your glass. The vitamins
that do the work are all compacted and concentrated in that
glassful. The waste is taken out, as a dry pulp.

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