2
HOME AND FARM MAGAZINE SECTION
Oregon Agricultural College is the Friend of the Farmer
Page of News Notes and Interesting Articles Specially Written by College Experts For This Newspaper.
r.saHB I
m Jt " w-MJ. u J,A w tl m ami w II at W J
rWCT wi iMtfCKjj.AgMja9&ia!L-1Mg-lM r1( innimii'f din hi hi m ii "ii
-SaaAu
View of Oragon Agricultural CoUere Comllls, Oregon, the Sole Aim of Which Is to A id Agriculturist.
ESSENTIALS OF BREAD MAKING.
iifOOD BREAD can be made from
either good hard wheat flour
or from good soft wheat flour,"
says Dean Henrietta Calvin of the Ore
gon Agricultural College, "but you
should know whioh yon are using be-'
eanse they require different treatment
Kurd wheat flour may bo made into s
soft dough, and if it hi very hard wheat
then the bread should be kneaded down
Beveral times. Soft wheat flour should
be made into a very stiff dough and the
bread will not need to rise more than
once before it is put into the pans.
"Home-made yeast is much better
than the dry yeast, tl can be likened to
the seed saved by a good gardener from
his own healthy plants. When properly
prepared it contains millions of live,
growing, microscopic plants. Liquid
yeast can be kept in a cool, dark place
about two weeks.
"Sweet milk is the best of all liquids
for bread making." It should be scalded
and then cooled. The micro-organisms
that cause sourness in milk are thus
heated until they all die. Milk bread
will be a little yellow but its flavor is
better and it is more nutritious thau
water bread. Water may be used in
wtead of milk, however, and good bread
can be made with it.
"Sugar is a good yenst food. A little
Added to the bread does not affect the
flavor of the bread but does quicken
the action of the yeast. Salt is used for
flavor. Such a small quantity as ia used
in bread does not materially retard the
.growth of yeast but does whiten the
bread.
"Bread while rising must not be hept
too warm. More bread is spoiled by too
much heat than too little. Bread that
if eels warm to the band is too warm.
The bacteria which cause sourness, and
are to the bread bak-er as -weeds are
to the gaTdener, grow rapidly in the
dough if it is quite warm."
The foregoing information in compre
hensive form, together with detailed
directions for making good and whole
some bread, is found in Extension Bul
letin Series 8, No. 29, 'Essentials of
Bread Making," which may be had by
writing the Extension Division, 0. A. C,,
Corvallis, Oregon, for a eopy,.
worthless. One plantation fanner sowed
350 acres to lespedeza with untested
feed, and reports that he secured only
a ten per cent germination, resulting in
entire loss of time, labor and seed.
Activity is greatest in the months of
December, January and February, dur
ing which time many planters gave a
great deal of thought to the selection
of -seed. Seed dealers also take a .great
deal of interest in seed testing, and
one seedsman publishes advice to his cus
tomers recommending a frequent resort
to the seed testing laboratory. Next to
lespedeza the seeds most largely sub
mitted for test are riee, eotton, cow
peas and velvet beans.
WHERE FARMERS PROFIT BY
SEED-TESTING WORK.
WURING the three years of opera-
0 tion at Baton Rouge, La., the co
operative seed testing laboratory
doubled the number of samples of seed
tested each year. Last year tliere were
about 900 tests mado and 90 per cent of
them were for individual farmers.
This is in marked contrast to the
record at the Oregon Agricultural Col
lege, where fully 75 per cent of the
. tests mado are on samples supplied by
seed houses. Farmers have not been so
ready to take advantage of the work
in Oregon as they are in Louisiana,
with the result that there is greater
loss due to imperfect seed in this state,
There js likewise greater eed of seed
testing in Louisiana. The viability of
many kinds of seeds is greatly reduced
by tho heavy rains and hot weather.
Northern grown seeds that keep their
vitality well in the north rapidly lose it
in tho humid warmth of the south,
and after a year alfalfa and clover seed
arc generally worthless for plant. Bat
little of these crops are grown in the
Red River Valley, with the exception
of crimson clover, which is grown on
sandy lands.
Lespedeza, or Japan clover, takes tl o
place of clover in rotation, nitrification
of soils and forage, and is especially
important in diversified farming. The
seed is threshed with hulls on, so that it
is likely to heat badly and become
AGRICULTURAL BULLETINS.
THE following bulletins, issued by the
Extension Division of the Oregon
Agricultural College, have been pub
lished since January 1, 1914, and copies
may be had by residents of Oregon upon
request:
Oregon Corn by H. D. Scudder.
How to Conduct a Fly Campaign by
. F. Wilson.
Fruit and Vegetable By-Produets by
C. I. Lewis and W. 8. Brown.
Feeding Young Chieks by Miss Clara
Nixon.
Making Babeoek Test and Keeping
the Records, by W. A. Barr.
Feeding and Care of Dairy Cows by
E. B. Fitte.
Fowl Tuberculosis by T. D. Beekwith.
Septic Tanks and Absorption Systems
by T. D. Beekwith and T. A. Teeter.
Feeding the Dairy Cow by B. R.
Grave.
Raising the Dairy Calf by E. B. Frtts.
Farm Butter Making by O. G. Simp
son. Silo Construction and Silage Feeding
by R. R. Grave and W. A. Barr.
Improving Oregon Dairy Herds by R.
R. Graves and E. B. Fitts.
Breeds el Chickens by J. Dryden.
Handling the Fruit Crop by C, I.
Lewis and W. S. Brown.
Growing the Oregon Potato Crop by
H. D. Scudder.
How and When to Spray the Orchard
by H. S. Jackson.
In addition to the foregoing list 31 In
dustrial Club bulletins have been issued
for special use of the members of the
Boy' and Girls' Industrial Clubs of
Oregon.
USE POXBOH BRAN MASH TO CON
TROL CUTWORMS.
CUTWORMS are menacing various
garden truck and lield crops at
points throughout the valley. The
attack is so general and the cutworms
are present in such nui berg that drastic
measures seem warranted to prevent the
occurrence of an epidemic of the pest.
Arsenical sprays some times prove
practical, according to A. L. Lovett, in
sect specialist at the Agricultural Col
lege. The best general treatment for this
cutworm is, however, the poison bran
mash. This material is prepared as fol
lows: ' '
Bran -50 pounds
White arsenic or Paris .green 2 pounds
Salt 2 pounds
Syrup 2 quarts
Oil of lemon 2 ounceB
Mix these materials thoroughly and
add sufficient warm water to make a
coarse erumbly mash. Don't get the ma
terial sloppy; it should fall apart readily
after pressing together in the hand.
This material should be sows broad
cast over tho field in tho early even
ing. About five pounds to an acre is
usually sufficient. Cutworms feed on
this material in preference to vegeta
tion. Some succulent crop, such as hog
weeds or alfalfa snraved keavilv with
Paris green, then mowed and placed in
small heaps about the field is of some
value.
VALUE OF SILAGE FEED.
IfiHE relative value of roots, kale
and silage the usual sources of
succulence for winter feeding
depends upon their composition, com
parative feeding values, cost of pro
duction, keeping qualities, and conven
ience of feeding," savs Professor R. R.
Graves, head of the O. A. C. Dairy Department.
"The total digestible nntnents in
one ton of corn silage is 326 poundR.
In a tun of red clover silage the totul
is 224 pounds, but the nutritive ratio
is 1 to 6.9, while in corn it is 1 to 11.
The digestiblo nutrients in a ton of
sugar beets is 224 pounds, with a ratio
at 1 to 8.5. In rutabagas the total i
186 pounds to the ton, with a ratio the
same as that of sugar beets. The di
gestible nutrients in a ton -of kale sre
but 139 pounds, while the ratio is very
narrow 1 to 2.8. It is also true that
the nutrients of apple pomace silage
are pretty high, about 16 pounds to
the ton. Their nntritive ratio is the
widest of any of the eommon winter
succulents, being 1 to 15.3.
"The corn and el over silage contain
the greatest percentage of dry matter,
while kale and some of the roots con
tain 90 per cent water. Ono ton of
corn silage contains as much digestible
nutrients as a ton and a half of sugar
beets, 1.8 tons rutabagas or carrots,;
and 2.3 tons of kale."
distributed among the few. We have
many illustrations of the latter method
in European history, and a few cases in
America that are right to the point, one
of the best of whreh is the success
ful struggle of the grain grower of the
Middle West with the elevator trust.''
ART IN PUBLIC SCHOOLS.
THAT public sentiment in America
will demand better and more beau
tiful architecture, better planned
cities, more refinement in tho furnish
ings of homes and more urt in dress
and daily surroundings, is the belief of
Miss Edna M. Flurida, instructor in
art at the .Oregon Agricultural College.
It is the purpose of art in the public
schools to train the cliild to meet these
demands. The child should be taught
to know tho needs of our people and
tho finest ways of meeting those needs.
This is where the appreciation and ap
plication of art principles are a vital
part of the child's training. Apprecia
tion of the beautiful r.t:d finer things
in life will make htm happier, broader,
more liberal and an inspiration to hia
fellow creatures. Thus it is that nrt is
for the many and not for the few.
AMMONIA rs sons.
If HE transformation of nitrogen
I ous substances into ammonia in
soils is one of the most impor
tant phases of the nitrogen cycle in
soils," says ProfcBBor T. D. Beekwith,
baeteriologist at the Oregon Agricul
tural College. "It represents a certain
stage in the process of decomposition,
and bears a close relation to soil fer
tility problems. The chemical reaction,
in which ammonia is one of the end
products, depends upon many factors.
Moisture and temperature of soils, as
well as physical and chemical composi
tion, play an important part in deter
mining the amount of ammonia pro
duced. Soils that are well aerated are
favorable to ammonificatiou. Lime is
of distinct benefit in acid and heavy
soils, sweetening and lightening them
so that aeration and chemical reaction
can proceed. It may be said in general
that while ammonificatiou is a neces
sary and complicated part of the pre
paration of plant food in soil, fortun
ately for the farmer it proceeds most
readily in those soils that are tn good
condition for cultivation, so that is a
matter that will regulate itself in soils
that are kept in otherwise good condi
tion for crop production."
BASKETRY EXHIBIT.
CO LEARN and to construct articles
of basketry, reed and raffia, in a
eourse of forty hours, was accom
plished by a number of summer school
students at the Oregon Agricultural Col
lege. A collection of baskets and
basketry arts was made by the instruc
tor, Miss Heles Cowgill, last Thursday
afternoon. Some of the individual ex
hibits showed very great progress by
the exhibitors, and one member of the
class had five well executed nieces of
various artistic designs, all prepared in
the space of two weeks.
LIMITING POWERS OF TRUST.
IflfIIE problem for the future is the
regulation, sot the destruction,
of tho trust," says Dr. Hector;
Macphcrson, of the Oregon Agricul
tural College. "The question of the
statesman who is intelligently solicitous
for the welfare of our democracy is -not
'Shall largo combinations exist! ' but
rather, 'In what form and under what
limitations shall they exist." we want
to get rid of the evils of the trust and
preserve tho economies of consolidation.
One way to uccomplish .this is for tht
state, by virtue of its police power, to
compel publicity, regulate prices, and
control the treatment f workmen. An
other method is for the masses to take
over the control of indntry and com
merce, and distribute the profits among
the manv. which have heretofore been
1-1
HITS SCRUB SIRES.
HE SCRUB SIRE has done in
estimable damage to the quality
of Washington livestock. He is
a curse to his owner, who is cursed by
his neighbors. The pure bred sire that
is backed by parents and grandparents
of high merit will add quality to the
offsprings of your herd." From the
foregoing, which was taken from the
Washington State College news letter,
it is evident that Oregon is not going
to be left alone to f igbt the battles for
better sires for the dairy breds. Bet
ter herds, right feeding, proper manage
ment and sanitary products are the
things sought by the dairy department
of the Oregon Agricultural College.
A. H. BURTON
Education
Igraduated
from Southern
lllinoi. State
Normal, 1901;
University of
Ulinoie, 1907j
University of
Oregon Law
3chooL 1912.
Experience
Teught 6 years
:ln eenntr
schools, 6 years
principal ana
s superintend
ent, 7 years ia
large hick
schools; now
State Superintendent Via' in g
Of Schools fanah0,",I0rt"
Principles I furor longer terms for cons
try schools, consolidation where practical,
better teachers, teachers promoted for merM
only, practical conriei, Bute's money most
aaanomiullf uesded.
Precressln
Nominee