The Gate city journal., August 14, 1925, Image 3

THE GATE CITY JOURNAL
FARM
STO CK
*■ v*Y .
FORAGE CROPS ARE
SWINE NECESSITY
E x p e rie n c e ha« sh o w n th a t forage
cro p s a re n e c e ssa ry for g row ing p lg i
econom ically.
So s ta te s W illiam C.
S helley, a s s is ta n t an im al h u sb a n d m an
a t th e New J e rs e y S ta te C ollege of
A g ricu ltu re, who c o n tin u e s :
“ P a stu rin g on g reen fo ra g e sa v es a
g r e a t am o u n t of feed, allo w s p len ty of
fre s h air, g ives th e an im al exercise
a n d helps to k eep th e q u a r te rs sa n i­
ta ry .
"W h ere It th riv e s a lf a lfa m ak es one
o f th e best p e rm a n e n t' p a s tu re s for
sw in e, a s It can be p a s tu re d from early
s p rin g to lu te su m m er an d Is high In
p ro te in an d m in eral m a tte r.
Since
h eav y p a s tu ra g e Is In ju rio u s to the
c ro p It Is well to re s tr ic t th e num ber
o f pigs, allo w in g th e p la n t to grow an d
b e good fo r tw o o r th re e c u ttin g s of
h ay .
"R ed clo v er also m ak es a n excellent
fo rag e . P ig s sh o u ld not be tu rn e d on
It until It h a s reach ed a good g row th,
a s too e arly p a s tu rin g Is lik ely to kill
It o u t It can be p a s tu re d u n til It be­
co m es w oody In th e sum m er, w hen It
c o n ta in s too m uch fiber to be ta k e n
c a r e o f by th e p ig 's d ig e stiv e tra c t.
"S w eet clo v er Is a n o th e r legum inous
fb ra g e w hich sh o u ld be p a s tu re d
r a t h e r closely, a s th is e n c o u ra g e s new
g ro w th an d h in d e rs w oodiness.
"R a p e la u n su rp a s se d a s a n an n u al
f o ra g e cro p foi sw ine. I t is p a la ta b le
su c c u le n t an d high In p ro te in and ash.
As It m ay be sow n b oth e a rly and la te
In th e seaso n , fo ra g e m ay be provided
a t a n y tim e In th e su m m er.
P igs
sh o u ld n o t b e tu rn e d on It u n til It 1«
a b o u t ten in ch es high. I f r a p e Is not
p a s tu re d too closely g ro w th will con­
tin u e until fall.
"F ie ld p eas, sow n e ith e r alo n e or
w ith o a ts o r rap e, (a a v ery s a tis fa c ­
to r y sim n n er fo ra g e crop, a s It Is a
leg u m e an d q o in p ares w ith a lf a lfa an d
c lo v e r In Its p ro te in c o n te n t
"R y e fu rn is h e s a su p p ly o f green,
su c c u le n t feed m a te ria l In th e la te fall
a n d e arly sp rin g a n d Is th e re fo re of
g r e a t benefit to th e b reed in g h erd —
esp ecially th e brood sow n u rs in g fall
a n d sp rin g litte rs .
“ A n u m b er o f o th e r fo ra g e crops,
s u c h a s soy b ean s, b lu e g ra ss an d even
so m e w eeds a r e relish ed by sw ine. T h e
p o in t fo r th e g ro w er to k eep In m ind
Is th a t ev ery b it of g re e n m a te ria l con­
su m e d by th e pig m ean s a sa v in g of
so m e g rain In g ro w ing th a t pig for
m o ra e t”
Alfalfa Versus Clover
for Pasture for Swine
A lfa lfa ex celled red clo v er a s a p a s­
t u r e fo r hogs In re c e n t co m p ariso n s
m ad e a t th e In d ian a sta tio n . A lfalfa
p ro v ed c a p a b le of c a rry in g m ore hogs
p e r a c re th a n clo v er a n d prod u ced
slig h tly la rg e r g a in s w ith less corn
th a n w as req u ire d on clo v er p a s tu re .
T lie sh o w in g o f clo v er p n stu re , how ­
ev er, w as v ery sa tis fa c to ry . T h e tw o
p n stu re s c a rrie d 18 to 20 s p rin g pigs
to th e a c re w hen th e pigs w ere full
fe d an d a b o u t sev en pigs w hen lim ited
g r a in feeding w ns p ra cticed .
In one te s t pigs w e re fed a lim ited
r a tio n of tw o p o u n d s o f g ra in dally
f o r each 100 p o u n d s live w eight. P a r t
o f th e pig s g razed a lf a lfa a n d p a r t
c lo v e r p a s tu re . G ain s m ad e by th e
tw o lo ts w ere p ra c tic a lly Id en tical, b ut
th e pig s on a lf a lfa re q u ire d only 243
p o u n d s o f " o m p e r 100 p o u n d s of gain,
co m p ared to 255 p o u n d s fo r th e pigs
o n clo v er p a s tu re .
In a co m p ariso n of pigs w hich w ere
fu ll-fed corn and ta n k a g e on th e tw o
p a s tu re s tjie pig s on a lf a lfa o u tg aln ed
th o s e on c lo v e r by a s lig h t m argin
a n d req u ired five p o u n ds less corn and
fo u r and o n e-h alf p o u n d s less ta n k a g e
th a n th e pig s w h ich ra n on clo v er p a s ­
tu r e .
HORSERADISH FLAVOR VEGETABLES SERVED
R A W FOR CHILDREN
IV SAUCE FOR BEETS
Mott Delicious When They Everybody Needs All Three !
Are Boiled in Skint.
Kinds of Vitamins.
t f N p » r * 4 Sjr t h e U n ite d Btataa D e p a rtm e n t
a t A « rtcu ltu re .>
T iny, ten d er, new b e e ts a re m ost
j delicious to m any peo p le w hen sim ply
| boiled In th e ir sk in s, peeled, a u d
served sliced o r diced w ith p le n ty o f
j b u tter, an d sa lt an d p e p p er f o r season-
j ing. M edium -sized b e e ts m ay be cooked
so th a t th ey a r e a lso very good, an d
j serv ed In th e sa m e w ay.
T h e tim e
of cooking m ay be sh o rte n e d by p arin g
J and dicing them b e fo re boiling. An
j acid flavor Is o ften liked w ith beets,
and som etim es w hen v in eg ar la used
as th e acid, a little s u g a r Is ad d ed also.
V arious condim ents com bine well w ith
th e flavor of beets, p a rtic u la rly horse-
r
rrr I f
Jf ' f I P » 1
•TOM?»?'
;
W
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m M .
,.
f,
<r-£
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_---- - —
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ffis
Milk Im proves B eets.
Boll th e b e e ts u n til te n d er. Mix a ll
Ingredients, cook u n til th ick , s tirrin g
co n sta n tly .
L et s ta n d te n m in u tes
over h o t w a te r to blend flavors. T h e
su g a r an d v in eg ar m ust be p ro p erly
balan ced . I f th e a m o u n t of e ith e r Is
in crease d or decreased, th e o th e r m u st
be ch an g ed accordingly.
F o r v a rie ty tw o tab lesp o o n fu ls of
fresh ly g ra te d h o rse ra d ish m ay be a d d ­
ed Ju st befo re s e r v in g ; o r a few g rain s
of nutm eg, ginger, o r cinnam on m ay he
cooked w ith th e sauce. T h e addition
of one-half cupful o r m ore cream or
rich m ilk Im p arts a delicious flavor and
m akes th e sa u c e a b e a u tifu l pink
color.
A pple Blossom Soup.
T h e ad d itio n of th re e c u p fu ls of rich
m ilk, or h a lf m ilk an d h a lf cream to th e
sw eet-a n d -so u r b eets cooked a s above
will re su lt In a d elicately colored soup,
resem b lin g ap p le blossom s in color an d
of very good flavor. T h e m ix tu re should
sta n d fo r 15 o r 20 m in u tes, and th en
pou red th ro u g h a co a rse s tra in e r to
rem ove th e beets, w hich a re to be
serv ed se p a ra te ly a t som e o th e r m eal.
T h e soup m ay be g a rn ish e d w ith a tea-
spoonful of w hipped cream o r cooked
b e e ts c u t In fancy sh ap es.
EASILY
“ H a v e you h a d y o u r v ita m in s to
d ay ?" Is one w ay o f tu rn in g a popu­
la r form o f slo g an Into a p ractical,
th o u g h t-p ro v o k in g q u estio n . E verybody
need s all th re e k in d s of v ita m in s in th s
dally diet, b u t In th e fam ily w h e n
th e re a re g ro w in g ch ild ren it Is esp e
d a lly Im p o rtan t to give c o n s ta n t a tte n
tlo n to p ro v id in g v itam in -rich foods
reg u larly and In ab u n d an ce .
L iberal
am o u n ts of veg etab les an d fru its , p a r­
tic u la rly if e u te n raw , a re am ong the
b est so u rces of vitam ins.
A sa lad o nce a day Is a good m edium
for In co rp o ratin g raw veg etab les In
a m enu.
C h ild ren can le a rn to like
s a la d s w hen th ey a re very young— In
fact, a s soon a s they a re old enough
to e a t th e v ario u s In gredients, which
should be g ra te d , sh red d ed , o r o th e r­
w ise p rep n re d su ita b ly fo r them . If
th e d ressin g is not too so u r th e y will
u su ally e a t a sa lad a s a m a tte r of
c o u rse w hen th ey see th e o th e r m em ­
b e rs of th e fam ily e a tin g It.
Raw
v egetable s a la d s a r e quick an d easy to
p rep are, an d re fre sh in g to e a t. W hen
th e re is only a little of tills o r th a t
v eg etab le on h and, a sa lad d isposes of
all th e odds a n d e n d s und en ric h e s
th e diet.
T o those o f u s w ho a re accu sto m ed
to serv in g s a la d s fre q u e n tly , th e idea
o f raw veg etab les in sa la d does not
su g g e st a n y th in g p a rtic u la rly novel.
W hen w e th in k of a veg etab le salad,
we u su ally h ave In m ind such uncooked
m a te ria ls a s chopped celery, sliced to­
m ato es und cucm bers, rad ish es, spring
onions, w a te r cress, lettu ce, rom aiue,
endive, escarole, chicory, C hinese or
celery cabbage, o r o rd in ary cab b ag e in
cold slaw .
R aw red and g re e n pep­
p e rs a r e o fte n sh red d ed o r gro u n d up
an d added to sa la d s for th e ir flavor
an d color.
T w o veg etab les w hich a r e m ore fre ­
q u en tly serv ed co'oked th a n raw m ight
w ell be ad d ed to th e list of uncooked
In gredients, th e U nited S ta te s D e p a rt­
m en t of A g rie u ltu rt su g g e sts, fo r It
h a s been found th a t both a re high In
v ita m in s in th e ir raw sta te . T h e se a r e
c a r r o ts a n d ru ta b a g a s o r yellow tu r ­
nips. W h ite tu rn ip s m ay also be used
raw , b u t th e ru ta b a g a v a rie ty is excep­
tio n ally v alu ab le. R aw c a rro ts , tu r ­
n ip s an d ra d is h e s a r e b e st w hen
sliced very th in , diced or g rated .
W hen g ra te d , ra d ish e s a n d tu rn ip s
sh o u ld be sq u eezed dry.
An Infinite n u m b er of co m b in atio n s
m ay be m ade w ith th e s e raw veg etab le
sa la d In g red ien ts, acco rd in g to th e su p ­
p lies av ailab le.
In te re s tin g co lo r ef­
fe c ts m ay be o b ta in e d by b lending va­
rio u s vegetables.
Som e so rt o f leafy
b a s e or bed is g en erally liked In a
sa la d , b u t is n o t in d isp en sab le.
If
th e re Is a fo u n d atio n of le ttu c e , cab ­
bage, cress, o r o th e r green vegetable,
how ever, It Is in ten d ed to b e eaten
a n d n ot left on th e p la te ! C abbage Is
a lm o st alw a y s availab le, even w hen
le ttu c e Is o u t of season.
All uncooked sa lu d v eg etab les should
be lig h tly sp rin k le d w ith sa lt, Ju st as
th ey a re being served. T h e d ressin g
used is a m a tte r of in d iv id u al p re fe r­
ence.
F re n ch , m ayonnaise, o r boiled
d re ss in g m ay be liked.
L e ttu c e an d
o th e r g reen s m u st alw a y s be cold, c r is p
an d dry, o th e rw ise th e d re ssin g will be
d ilu te d an d will n ot ad h ere.
S alad
g re e n s can be k e p t c risp an d fresh,
even w ith o u t ice, by w ra p p in g th e m in
a d am p cloth o r p ap er, o r by s h u ttin g
th em up In a n a ir-tig h t J a r a n d s e t­
tin g them In a cool place.
M
rad ish an d ginger. T h e U n ited S ta te s
D e p a rtm e n t of A g ric u ltu re h a s found
th e recip es below sa tis fa c to ry w hen
th ese flavors a re liked.
B eets W ith S w eet-and-8our Sauce.
4
tab lesp o o n fu ls
I beets diced
b u tte r
(cream
1 cupful v in eg ar
used
(dilute
w ith
m ay
be
w a te r If very
In stead )
stro n g )
1 teasp o o n fu ls s a lt
H cupful su g a r Few g ra in s pepper
(less If desired) 1 t a b l e spoonful
flour
CHERRIES
(P r * p a r « 4 b y t h « U n ited S ta te s D e p a rtm e n t
o f A g r i c u l t u r e .)
CANNED
OR
PRESERVED
Exercise for Stallions
S ta llio n s sh o u ld h a v e a lib eral am o u n t
o f ex ercise d u rin g th e b reed in g sea­
son. esp ecially d u rin g th e laBt half.
T h e y sho u ld h a v e th e equivalent of
e ig h t or te n m iles a day on th e r o a d
T h is ex ercise sho u ld be given ea rly
tn th e m ornlug. N o th in g will pay b e t­
t e r In. the management o f a public-
se rv ic e stallion th a n th is k in d of ex­
ercise.
Live Stock Notes
•»■I I I !■ I1 I I- 1- b'H - l - H - l-b 'H - h H - 1 !■ I I
U se p u re-b red s ire s for m ore an d
b e tte r m eat, m ilk, wool an d eggs.
• • •
C orn a n d cob m eat la n o t consid­
ere d a good h o rse f e e d
H o rses will
d o b e tte r on a m ix tu re e f co rn an d
b ran .
• • •
N a tu r e 's to n ic s fo r young pigs a re
e x e rc ise , su n sh in e, p len ty o f green,
su c c u le n t reed, p len ty o f good w ater,
a n d clean su rro u n d in g s
« * •
S in ce th e silo m ak es It possible
to s to r e fo ra g e fo r both w h ite r an d
su m m e r feeding. It sh o u ld be provided
on all fa rm s w h ere Uve sto c k a r e to
be k ep t.
• • •
Booked sh e lle d co rn will not p u t
a s m uch f a t on bogs n o r m a k e them
re a d y fo r m a rk e t q u ic k e r th a n dry
eo rn fed tn th e a a r or sh elled ,
e s s
T h e ton f itte r w ork p ro v e s beyond
an y d oubt th a t It p a y s an y m an, e n ­
g ag ed In t b s sw in e In d u stry , to
p o r e brad s, e v e s (o r m ark et.
f-ill to e Je ily G lasses C arefu lly .
(P r e p e r e d by t h e Uw lteil S ta te * D e p a rtm e n t
o f A c r t c u U u r e .)
T h e fam ily, of co u rse, should not be
s tin te d on fresh ch e rrie s, b ut If one
h a s a su rp lu s th e y m ay be easily
can n ed or m ade Into a delicious jelly
by ad d in g com m ercial o r hom em ade
pectin e x tra c t. T o can th e ch errie s,
pack th em In h ot Ja rs , and cover w ith
boiling sirup. Uue ■ th ic k siru p for
so u r c h e rrie s (o n e p a r t s u g a r to one
p a rt w a te r), an d t m edium siru p fo r
sw eet c h e rrie s (one p a r t su g a r to tw o
p a r ts w a te r). O r, rem ove th e p its,
ad d s u g a r a s d esired , b rin g to th e b o il­
ing p oint, and p sc k . If th e c h e rrie s
a r e p ack ed cold th e J a rs should be
p rocessed 25 m in u te s In a hot w a te r
h a th , co u n tin g tb s tim e from th e m o­
m en t th e su rro u n d in g w a te r Is activ e­
ly boiling. I f th ey a r e p ack ed hot, a
five-m inutes' p ro cess Is recom m ended
to Insure k eep in g au d to c r e a te a
vacuum seal.
M iscellan eo u s
C irc u la r
No.
24,
" T im e ta b le s fo r H om e C a n n in g of
F ru its an d V egetables" m ay be ob­
ta in e d w hile th e su p p ly la s ts by w rit­
ing to th e U n ited S ta te s D ep artm en t
o f A g ricu ltu re, an d will be found help­
ful th ro u g h o u t th e can n in g season. If
one p la n s to m sk e c h erry Jelly, using
p ectin . It w ould be well to se n d fof
D e p a rtm e n t C irc u la r 254. “ H om em ade
A pple and C itru s P e c tin E x tr a c ts and
T h e ir Use In Je lly M aking." w hich Is
also fre e w hile tb e supply lasts.
ORCHARD
GLEANINGS
SPRAYS FOR PESTS
SHOULD BE TRIED
U sing sp ra y s an d d u stin g m a te ria ls
In co n tro llin g p a ra s ite s on fru it tre e s
m ust be doue w ith alm o st a s g reu t a
ca re a s a d m in iste rin g m edicine to live
stock. T h e o rc h a rd ls t m ust know how
to d iag n o se an d deal o u t th e p ro p e r
dosage to a tre e su fferin g from an a t ­
tack o f chew ing In sects us he would
for a h o rse su fferin g w ith colic. New
and u n trie d m eth o d s an d “ m ed icin es''
to r tr e e s a re d u u g ero u s au d should n o t
be used In o rc h a rd s u n til th ey h av e
been well trie d o u t ex p erim en tally .
So m uuy sp ra y in g a n d d u stin g m a te ­
ria ls a re com ing on to th e m ark et now ­
a d a y s th a t pom ologlsts w arn fa rm e rs
a g a in s t d isc ard in g sta n d u rd tre a tm e n ts
fur m a te ria ls th a t h a v e not been th o r­
oughly teste d .
W. A. R u th o f th e Illinois s ta tio n
sa y s th e re a r e now m o re d u stin g and
sp ra y in g m a te ria ls b eing p u t on th e
m a rk e t th a n e v er b efo re. So m any
hidden but Im p o rtan t fa c to rs e n te r In­
to th e relution o f any sp ra y to th e In­
se ct, fungus, a n d h o st p la n t th a t uo
claim , how ever p lau sib le, should Influ­
ence th e o rc h a rd ls t to u n dergo th e
h a z a rd s w hich th e u se of un u n trie d
d u st o r sp ra y w ould en tu ll.
H e c ite s m any ex p erien ces o rch ard
o w n ers h av e h ud w ith sp ray m a te ­
ria ls, Including lim e-su lp h u r an d su l­
p h u r d u st, w hich show th e need foi
being cau tio u s in u sin g new ones,
O rch ard o w n ers le a rn e d costly lesso n s
w hen th ey first b eg an to use lim e-sul­
p h u r. A lthough in 1908 It w as show n
to h a v e fu n g icid al v alu e, Its lim ita ­
tio n s an d Its p a r tic u la r fields of u se ­
fu ln e ss w ere d isco v ered slow ly. H a s te
on th e p a rt of som e g ro w ers re su lte d
in d is a s te r fo r m an y .
T h is su lp h u r
sp ra y w as used by In ex p erien ced g ro w ­
e rs a t th e w rong tim e. Som e d ren ch ed
th e ir tre e s w ith It e a rly In th e seaso n
an d o th e rs used th e lim e-su lp h u r sp ra y
In h ot w e a th e r In Ju ly , an d bo th of
th e s e p ra c tic e s a r e now know n to be
unw ise, acco rd in g to R u th .
“T h a t lim e-su lp h u r could n o t be
used fo r la te r a p p licatio n s, th a t It w as
e n tire ly u n su ite d fo r su m m er u se on
a la rg e n u m b er of p la n ts, In cluding
th e peach, an d th a t b o rd eau x m ix tu re
Is p re fe ra b le a t all tim e s on c e rta in
v a rie tie s of a p p le s w ere fa c ts w hich
n e ith e r th e co m m ercial g ro w er n o r ex ­
p e rim e n t s ta tio n w o rk er could p r e ­
d ic t," h e said.
Most Berry Types Like
Deep, Sandy-Loam Soil
rw o “New Breeds” Prepare Early for
Filling the Silo
Are Investigated
Believed That “Türken” Is Arrange for Help, Power
and Cutting Equipment
Nothing Else Than Tran­
sylvania Naked-Neck.
P lan e arly (o r th e Im p o rtan t w ork
T h e re Is no lu re lik e th a t of th e
cro ss of w idely s e p a ra te d sp ecies of
an im a ls a n d b ird s.
T h a t n a tu re
fro w n s on su ch cro sses Is ev id en ced by
th e fa ilu re o f re p e a te d an d p e rsiste n t
ex p erim en ts u n d e r fa v o ra b le condi­
tions. W h ere p ro g en y h a s follow ed vio­
len t cro ssin g s. It ts ste rile a s a rule.
T h e D e p a rtm e n t o f A g ric u ltu re h as is­
sued a p re ss re le a se In tills co n n ectio n ,
w hich Is u s fo llo w s:
“T h e U n ited S la te s D e p a rtm e n t o f
A g ric u ltu re h a s receiv ed m any re­
q u e s ts from all p a r ts o f th e co u n try
fo r In fo rm atio n co n cern in g tw o so-
called new “b re e d s” of p o u ltry , th e
T ü r k e n ’ an d th e 'K iw i.' T h e d e p a rt
Dient h as been a w a re o f a d v e rtise m e n ts
co n cern in g
th e s e
new
an d
novel
'b reed s,' fo r w hich som e r a th e r re ­
m ark ab le clu ln is h av e been m ade. T h e
a d v e rtise m e n ts an d lite r a tu r e deserth
Ing th e o rig in an d q u a litie s o f th ese
'b reed s' seem to h av e a ro u se d much
in te re st on th e p a r t o f th e p ublic, since
th e d e p a rtm e n t h a s recelvd sev eral
u rg en t re q u e s ts fo r an e x p la n a tio n re­
g ard in g th e re lia b ility o f th e clulm s
m ade.
How “T ü rk e n " W as P roduced.
“T h e s ta te m e n ts In th e a d v e rtise ­
m en ts an d lite r a tu r e claim th a t th e
'tu rk e n ' w as o rig in a lly p ro d u ced by
cro ssin g a m a le tu rk e y w ith a fem ale
ch icken, an d th a t th e 'K iw i' w as p ro ­
duced by cro ssin g a m ale o stric h w ith u
fem ale ch icken.
“ S u ccessfu l cro sses h av e been m ade
betw een th e p h e a s a n t a n d th e chicken,
an d In p ra c tic a lly ev ery c ase th e prog
eny lias been of th e m ale sex and
ste rile . Also, su c cessfu l cro sse s have
been m ade b etw een th e g u in ea and th e
Chicken, an d h e re ag ain th e sex of th e
progeny h a s alm o st In v ariab ly been
m ale and th e h y b rid s h av e been sterile.
B o th of th e s e cro sse s h a v e been m ade
w ith g re a t difficulty an d , so f a r as
know n, n o cro ss giving an y progeny
h a s ev er been rep o rte d b etw een th e
tu rk ey an d th e ch ick en . F u rth e rm o re .
It Is highly Im p ro b ab le th a t th e pro g ­
eny, If an y h av e ev er b een secured,
w ould breed a t all, an d ce rta in ly not
read ily .
In such w ide o r violent
cro sses th e p ro g en y Is a lw a y s sterile,
an d th e claim fo r th e 'T u rk e u ,' which
is rep o rte d to he th e h y b rid progeny
o f a cross betw een th e tu rk e y and th e
ch icken, Is In ull p ro b ab ility not fo u n d ­
ed on fact.
Is N aked-N ecked C hicken.
“One o th e r point m u st b e m ad e con
cern ln g th e so-called T ü r k e n .' T h e
Illu s tra tio n s acco m p an y in g th e ad v er­
tise m e n ts and lite ra tu r e a r e In all prob­
ab ility p h o to g rap h s of th e T ra n s y l­
v a n ia N aked-neck ch ick en s.
A ccord­
in g to th e best In fo rm atio n o b tain ab le
th is odd-looking b reed o rig in a te d in
W est In d ia, an d th e c h a ra c te ristic
n a k e d neck h a s b r e d tr u e f o r m any
y e a rs. It Is a d istin ct c h a r a c te r of the
b reed .
T h e d e p a rtm e n t b eliev es th at
th e oo-called 'T ü rk e n ' Is n o th in g else
th a n th e T ra n s y lv a n ia N aked-neck
ch ick en , w hich a p p a re n tly p ossesses
n o q u a litie s su p e rio r to th e m ore Im­
p o r ta n t s ta n d a rd b re e d s an d v arieties,
an d h a s not been show n to be p a r
tlc u la rly well a d a p te d to co n d itio n s in
m an y p a r ts of our co u n try .
“As f a r as th e rep o rted cro ss giv­
in g rise to th e ‘K iw i’ Is co n cern ed , th e re
Is m uch less evidence to su p p o rt such
a cro ss th a n In th e ca se of th e
T ü r k e n .' T h is Is too v iolent a cross
to p ro d u ce any re su lts w h atev er.
“T h e bu rd en o f p ro o f th a t such
cro sse s a s th o se g iving rise to th e
•T ü rk en ’ an d th e 'K iw i' m ust rem ain
w ith th e sp o n so rs of such novel p ro d u c­
tio n s. In th e m ean tim e, th e In te re sts
o f th e public should he sa fe g u a rd e d .''
M ost b e rry ty p e s lik e b est a cool
eq u ab le te m p e ra tu re ,
fe rtile well-
d ra in e d soil, sufficient m o istu re an d a
site fre e from fro s ts d u rin g bloom ing
season. S tra w b e rrie s w ill th riv e u n ­
der a g r e a te r v a rie ty o f soil an d cli­
m atic co n d itio n s th a n will o th e r b e r­
ries. T h ey bloom ea rly and. In som e
lo calities, p a rtic u la rly In high a lti­
tudes, th e e a rlie s t blossom s a re o ften
killed by fro s ts. T h e re Is less d an g er
from f ro s t in ju ry on a hillsid e th a n
on a flat ta b le lan d o r In a valley
w ith o u t an o u tle t f o r cold a ir.
A
sandy loam o r clay-loam soil Is p re f­
erab le.
It n eed not b e deep, b u t
should re ta in m o istu re d u rin g th e blo s­
som ing an d fru itin g season.
R ed ra s p b e rrie s a r e m ost su scep ­
tib le to ch an g es o f c lim ate an d soil.
T hey, too, p r e fe r a sa n d y loam soil,
deep a n d easily w o rk ed an d cap ab le of
m a in ta in in g m o istu re to a d ep th o f a t
le a s t’ five feet d u rin g th e grow ing and
f ru itin g season.
B lack r a s p te r r ie s (b lack cap s) can
w ith sta n d m o re h e a t th a n th e red s an d
will e n d u re a h e a v ie r soil. L o g an b er­
ries a n d b la c k b e rrie s a re not ns p a r­
tial to so ils a s ra sp b e rrie s, b u t d e­
velop b est ca n e g ro w th and fru it tn Feed to Maintain Cows
a fe rtile clay loam , re te n tiv e o f m ois­
of Different Weights
tu re a n d u n d e r th e cool su m m er tem ­
p e ra tu re s b o rd erin g th e coast. B oth
E x te n siv e d e ta ile d e x p e rim e n ts have
ty p e s o f b e rrie s m ust h av e a b u n d a n t been m nde to d eterm in e th e av erag e
w a te r to p ro d u ce b est crops.
a m o u n t o f pro tein an d o th e r food n u ­
tr im e n ts needed to m a in ta in cow s of
d iffe re n t w eights. Also, th e d ifferent
Paradichlorobenzene Is
feed s h av e been te s te d to d eterm in e
Useful for Peach Borer th e av erag e am o u n ts of d ig estib le pro­
T hat
p arad ich lo ro b e n zen e
(p ara - tein anil o th er n u tr im e n ts T h is du la
clde) ca n be used a g ajn st th e peach- h a s been a rra n g e d In ta b le form and
tre e b o re r on tr e e s o f all ag es h a s te e n m ay b e found In v a rio u s hooks, ex ­
proved In e x p e rim e n ts If th e tre e s a re p e rim e n t sta tio n b u lletin s, etc., hut Is
h e a lth y an d well ca re d for. and If ex ­ to o ex ten siv e to rep ro d u c e h ere. T h ese
trem e c a re Is ta k e n In m easu rin g and e x p e rim e n ts also show th e a m o u n ts of
ap p ly in g th e poison, acco rd in g to th a food n u trim e n ts req u ired to pro d u ce
en to m o lo g ists an d h o rtic u ltu ris ts of d ifferen t am o u n ts of m ilk. By ta k in g
Clem son college. Som e little In ju ry , th e d a ta from th ese tab les, show ing
they say , m ay so m etim es be ev id en t, how m uch Is req u ired , th e b alan ced
bnt It Is u su a lly m uch less th an would ra tio n Is w orked o u t by g ro u p in g to­
occur fro m th e b o re r o r from th e g e th e r th e n ecessa ry am o u n ts o f th e
d ifferen t feeds to give th e c o rre c t to tal
w orm ing process.
T re e s u n d e r five y e a rs o f age need an d p ro p o rtio n of n u trim e n ts . R atio n s
w atchin g If w e a th e r co n d itio n s a re not a s w orked out by th is p ro cess can only
norm al.
Low te m p e ra tu re an d high se rv e n s a g uide b ecau se o f tlie g reat
m o istu re c o n te n t In th e soli m ay e x ­ v a ria tio n In Individual row», h u t th ey
tend th e tim e n e c e ssa ry fo r tre a tm e n t. a r e very v alu ab le in a c tu a lly ohtuln
T re e s to he given th e p a ra c ld e Ing th e best ratio n s.
tre a tm e n t sho u ld n o t be m ounded In
Inly b u t th e soil sho u ld be left sm ooth Exercist Mare aiTd Foal
sro u n d th e tre e an d In good co ndition
in Cool of the Evening
for tr e a tm e n t In O ctober.
In tho evening when If Is rool nml
Harmful to Apple Trees
T h e p a ra d ic h lo ro b e n z e n e will ca u se
th e f a ilu re o f ap p le trees. T h is Is not
a recom m en d ed tr e a tm e n t fo r ap p le
tre e s.
S tra n g e ly enough, w hile th e
ap p le t r e e Is h a rd ie r th a n th e p each In
m any resp ects. It Is n o t so re s is ta n t to
th e a c tio n of p arad ich lo ro b e n zen e, and
th e tre a tm e n t shouM n e v e r he u sed no
apples. E ven on p each e s It sh o u ld not
he used on tr e e s less th a n slz y e a rs
of age. N eith er sh o u ld It he allow ed
to rem ain ab o u t tlie tre e (o r m ore th a n
fo u r o r Uve w eeks.
the file« ore Inactive, turn the more
nnd fool out on pasture.
T ill* will
nllow the colt to get plenty of ex­
ercise. urw**, nnd freoh nlr \Vlth the
leant p n ^ lb le Interference from file*
W hen the more is not w orking, the
pDMtnre 1* the be*t place for both
more nnd foal, hut they should be p ro
vlded with *hnde o f *ome n o rt/ When
nnturnl *hnde Is not available, a ch eap
structure should be built to m eet the
need*
H n n g * few sa c k s tinder the
tree* or In the «hed so that the mare
nnd fo t ' con use them to ch a se off
file«
o( filling th e silo. A rra n g e (o r y o u r
help, p ow er an d c u ttin g eq u ip m en t.
M ake m e a su re m e n ts (o r p lacin g c u t­
te r an d pow er. P la n to h av e a cle a r
road to th e c u tte r a n d also one le a v ­
ing, so th a t th e lo ad s o( fo d d er can
easily he b ro u g h t to th e m ach in e an d
leav e w ith o u t req u irin g b ack in g o r
difficulties In g e ttin g aw ay. S elect a
good fo u n d atio n fo r th e c u tte r n nd se t
up blow er pipe a s n e a rly v ertical a s
p o ssible so ns to avoid frictio n and
u n n ecessa ry len g th of pipe. T h e m a­
ch in e should be se t level nnd secu rely
faste n e d by s ta k e s an d by sin k in g
g rooves fo r w heels.
In p u ttin g up
blow er pipe or c a rrie r, c a re should be
la k e n to secu rely fa ste n to p a t e n ­
tra n c e to roof. In b u ild in g yo u r silo
It Is well to co n stru c t a la d d e r re a c h ­
ing from lop door to o u tsid e open in g
a t ro o f so th a t It will h e easy fo r a
m an to go to th e to p o f an em pty silo
an d open th e roof d o o r to low er rope
or pulley fo r ele v a tin g pip e o r c a r ­
rier.
Corn should he fn lrly «'ell m atu red ,
lo r ut th is tim e th e p lan t c o n ta in s Its
g re a te st am o u n t o f food m aterial.
T h is sta g e m ay b e d eterm in ed by ob­
serv in g th e d en tin g of th e corn, th e
d ry in g of th e b o tto m leav es o r som e
of th e o u tsid e h u sk s.
T h e early d en t s ta g e Is th a t p eriod
w hen th e corn Is b est m a tu re d for
p u ttin g In shocks.
I t th e corn be
sow ed thick In d rills or b ro a d c a st. Its
m a tu rity can be d eterm in ed by ta sse l
und silk. W ith cane, kntflr corn or
m lto nm lze th e sa m e ru le will hold
tru e a s to m a tu rity .
If th e co m Is
o v erm u tu red It will be n ecessa ry to
add w a te r w hich can b est be done by
u sing a hose and p u ttin g th e w a te r In
a t th e blow er, u sin g from on e-h alf to
one b arre l p er load acco rd in g to th e
d ry n e ss of th e fo d d er.
W here th e
silag e Is to h e u sed fo r fa tte n in g ,
r a th e r th an m ilk p ro d u ctio n , It Is Im­
p o rta n t th a t th e co m be m a tu re nnd
for th is p u rp o se it Is best to p lan t an
early v ariety In th o se sectio n s w h ere
a la te r one will not m atu re.
Renovating Strawberry
Bed Soon After Harvest
T h e stra w b e rry p a tc h w hich h a s
b o rn e one crop sho u ld b e re n o v a te d
soon n fte r h n rv est. T h is Is done by
plow ing out th e p la n ts on e ith e r one
o r bo th sid es of th e row, leav in g a
strip only nbout fo u r Inchea wide.
T h e soil o f th e pl»>wed land Is th o r ­
oughly c u ltiv a te d nnd If a spike-
to o th ed h arro w Is used, cro ss-cu ltiv a­
tion m ay he p racticed so th a t a good
bed Is m ad e for th e new ru n n e r
p lan ts.
U n d e r good soil co n d itio n s
th ese will s tn r t to row w ith in a sh o rt
tim e a n d will m ake a row of new
p la n ts 12 to Id Inches w ide by ea rly
fall.
T h e new p la n ts a r e confined
to th e p ro p er w idth by co n tin u in g
c u ltiv a tio n u n til they cense to grow .
U su ally It does not pay to ren o v n te
a co m m ercial stra w b e rry pntch th a t
h as a lreu d y produced tw o crops, a l­
th o u g h a hom e patch, u n d er very
fav o ra b le conditions, mny he allow ed
to yield th re e und so m etim es fo u r
crops.
“Hard Luck” With Pigs
Result of Wrong Feeds
A g re a t deni of so-cnlled “ h ard luck"
w ith y o u n g pigs soon a f te r farro w in g
can he tra c e d d irectly to Im proper
feed in g an d In m ost ra s e s to o v e r­
feed in g o f th e sows. J u s t b ecau se *
sow seem s hungry Just a f te r fa rro w ­
ing Is no Index th a t sh e sh o u ld re ­
ceive feed.
A lib eral sup p ly of w a te r should a l­
w ay s he av ailab le. T h is will u su a lly
sa tis fy an d q u iet th e sow. She sho u ld
receiv e very little feed fo r nt le a s t
24 h o u rs a f t e r farrow ing.
T h e first
few fe e d s o f g rain should he lig h t
a n d fed In th e form o f thick slop.
S he sh o u ld not he on full feeil for
from six to ten d ay s n fte r farro w in g .
lAPM fACTSfc
F ew th in g s give m ore an d cost less
th an s w oodlot.
e • •
W atch th e g ard en fo r unw elcom e
Insect v isito rs. A hug In tim e sa v e s
nine— an d th e g ard en suss.
• • •
A lfalfa la not tally a soil e n rlc h e r
of o u tsta n d in g m e r it; It Is th e heat o f
all fo ra g e cro p s fo r d u lry cattle.
• e •
L o ts o f loose talk ab o u t th e poor
clasa o f help on th e fa rm s m ade one
fa rm e r In q u ire If b e tte r living q u a r ­
te rs w o u ld n 't a ttr a c t a b e tte r g ra d e
of m en.
• • •
D u rin g hot w e a th e r It Is very nec­
e s sa ry th a t th e b u ck ets from whirl)
rn lv e s a r e fed he kept clean and s t e r ­
ilized, sin c e d irty b u ck ets a re a com ­
mon ro u se of c a lf scours. B a c te ria
d evelop rap id ly a t th is tim e o f y e a r
an d an u nw ashed b u ck et soon becom es
v ery u n sa n ita ry .
* e *
W indow g lass filters ont c e rta in
v alu a b le sun rays. On s te s t a t th e
New J e rs e y ex p erim en t sta tio n LOUD
ch ick s kep t behind g lass av erag ed
o n e-fo u rth pound eecfc at th e en d of
12 w eeks. T w o h u n d red rb lc k s o f th e
sa m e s g e an d fed th e sa m e ratio n ,
hat
k ep t
o u td o o r^
w eighed
1H
pounds