Quincy City (part 10 of 12)

We regret to announce the resignation from our teaching staff of Mr. C. W. Carrick, head of the Poultry Department. Mr. Carrick had been with the school from the beginning and had organized the work of his department in a broad and comprehensive manner. His successor will And a most suggestive and helpful plan of development as a guide for future work. We congratulate the Extension Service of the State Agricultural College, Purdue University, Lafayette, Indiana, upon the accession to its faculty of a man of Mr. Carrick's type.

We are very glad to announce that a second worker has been appointed in our Home Making Department. The work of this department has increased so rapidly in the past few months as to make it impossible for the Home Demonstration Agent to meet all the demands. Miss Eunice Homer has been appointed Assistant Home Demonstration Agent in Norfolk County, and will begin her work July 1st. Miss Homier has had charge of household arts work in the Taunton High School for the past three years. She has been interested in club work in Taunton, and has organized and led several girls' clubs. Demonstration work will not be new to Miss Homer, as she had charge of and carried on all the food conservation work in Taunton last summer. The Farm Bureau Department of this school will now be in a position to be of greater assistance in food conservation and preservation work, and we shall welcome every opportunity to render this assistance throughout the county.

This year the State Board of Agriculture is offering $734.50 in prizes to women, girls, and boys on dairy farms, the owners of which are practical farmers superintending their own dairies and gaining their principal livelihood from the farm. The sum $734.50 is divided into fortyseven prizes, besides fifty additional ones of $2 each.

If you are interested to enter this clean milk contest write to P. M. Harwood, General Agent, Dairy Bureau, 136 State House, Boston, for rules and further particulars. All entries must be in by June 30.

Although delivery was a little later than expected, the three tractor units allotted to Norfolk County by the State Board of Agriculture commenced work during the last of April and the first of May. These tractors are working in Franklin, Medway, and Norwood. They are of two different types; one is a Case, and the other two are Fordsons. The reports from those in charge of the work in the respective towns are very satisfactory. Many of the farmers are much surprised at the amount of work they will do and the efficient way in which they plow and prepare the land. The Case outfit in Franklin has plowed as much as eight and a half acres in a day, and the Fordson in Medway has a record of an acre an hour. It has been found that for the tractor to do its best work the field must be fairly free from stones, not less than two acres in area, and somewhere near level.

The farmers have requested the use of the tractors for much more plowing and harrowing than was first expected, and no time can be lost if the land is to be made ready in time. It will be necessary to work them every daylight hour by using two shifts of operators. One of the tractor drivers is a boy sixteen years of age, who had never handled one until he started plowing this season. The comments of those for whom he has done plowing as to the 'amount of work he does and the way in which he does it, indicate that there are boys who can make good in the different agricultural operations.

The work of the tractors this season will give many farmers a chance to determine whether one could be used permanently on their individual farms, or whether one owned cooperatively would be worth while.

Many of the National farm loan associations are nearing the end of their first year of existence and several have already passed it. The Federal Land Bank of Springfield was one year old in March. It has served as pioneer in a new field of farm finance, and as such has had much to learn and many obstacles to overcome.

Those farmers who have applied for and have been granted loans through the Federal Farm Loan System will soon feel that they have placed a mortgage on their farms which will not worry them about coming due. It has been a little more than a year since funds from the Federal Land Banks became available to farmers, and the number of local farm loan associations already organized by farmers is about equal to the total number of counties in the United States, averaging one association to each county. Up to April first, applications for loans had been made by 121,759 farmers, and of this number 34,145 had received their money, with more applications favorably passed upon. These loans total $77,927,167, an average of nearly $2500.

The District Land Bank in Springfield has approved applications for loans from members of the Norfolk National Farm Loan Association totalling $35,500. It has taken considerable time to get the local association organized, but once the loan is granted the farmer has a feeling of security that his mortgage will cause him no further thought other than meeting the interest charges when due; and he knows that the principal is being reduced as each payment is made.

The success attained by the 'community markets during the season of 1917 leads those who had charge of them to believe that they will be put in operation again this summer and fall. The experiences of last year, coupled with the rapid advance of the present growing season, should lead to earlier opening of the markets. In order that they may be of the most service to the citizens of the various towns where they are to be held, .provisions should be made to have the market places ready to open just as soon as the growers have enough produce to supply the demands. For a successful start, it will be necessary to give the markets as much publicity as possible before the opening day, so that both growers and consumers will be on hand to do business.

Mr. R. W. Merrick, who has charge of marketing for the northeastern section of Massachusetts, says that the following methods of publicity have been found very successful in starting a public market:

1. I^arge posters announcing the opening of the market and setting forth its purpose. Post in all street cars entering the town, in the post office, on bulletin boards, and in other conspicuous places.

5. Have the school authorities give notice through the school children. The children could write letters to their parents telling of the community market opening day, saying that the growers will be on hand with fresh farm produce to sell for immsediate consumption and for canning and drying.

We now learn that an insect has appeared which if allowed to multiply will become a very serious pest to our future corn crops. Manyinquiries have come to us from growers wishing to learn more about the corn borer, and the following article, taken from Station Bulletin No. 178 of the Massachusetts Experiment Station, Amherst, Massachusetts, tells of the habits and control of this insect.

Description of Insect. When full grown the larva is one inch in length; the body is flesh colored, often somewhat smoky or reddish above while the head is dark brown in color. The female moth has a robust body, is pale yellow in color and has a wing expanse of a little over one inch. The outer third of the fore wing is traversed by two serrated lines darker than the rest of the wing. The male moth has a long^ slender body, is slightly smaller in wing expanse and in color is reddish brown. The hind wings are grayish and crossed by a broad band of pale yellow.

Life History and Habits. As the life history has not been thoroughly worked out, it is only possible to give a brief resume of it at the present time.

There are two broods a year of the European Corn Borer. Hibernation takes place as full grown or nearly full grown larvae, within their tunnels in the corn stalks, and in some cases in the cob. These larvae pupate in the spring and emerge as moths, probably the latter part of May. Soon after emergence the females begin laying eggs on the corn stalks, and in a few days these hatch. The young larvae begin feeding at once, and quickly eat their way through the sheath before they tunnel in the main stalk.

On reaching maturity, which occurs the latter part of July, the larvae clear out a portion of the burrow, prepare an opening through which the adults can escape, and after spinning 'a thin silken partition across the top and bottom of this cleared space, transform to pupae. The moths emerge for the second brood in about two weeks. This brood of larvae becomes full grown by late fall, but does not transform to pupae at once as in the first brood. Instead, the winter is passed as larvae within the stalks, pupation taking place the following spring.

Control. Destroy all residues of the corn crop, including stalks, cobs and stubble early in the spring before the moths emerge. Half-way measures are of little value. It is necessary that every one in the infested area co-operate insof;ar as possible.

Probably corn stalks which have been through the silo or shredded will not carry the pest over but corn stalks rejected by the cattle, corn stalks left standing in the garden and high corn stubble in the field, constitute prolific sources of infestation. The one sure control measure is to gather and burn them - all of them - immediately.

What the present season has in store for the grower of crops no onecan foresee - ^it may be extremely dry or it may not. We do know, however, thiat there is a certain amount of moisture in the ground which will last for a length of time determined by the amount of pains taken to conserve it. From the time the crops are planted, it is not too soon to start cultivation, either with the weeder, the spike tooth harrow, or the cultivators. In the corn and potato fields, the weeder or the spike tooth harrow may be operated three or four days after the crops are planted, again just before they 'are up, and once or twice after they are up. This operation makes a fine dust mulch which will keep what moisture is in the ground from escaping into the air. If this practice is" followed with the cultivators at short intervals during the growing season, especially just after a rain, the crop is given the advantage of using much water that would escape into the air if only hit or miss cultivation is given. Besides primarily conserving moisture,the above outlined method of cultivation kills weeds to such an extent that many have found it unnecessary to hand hoe their corn and potato fields. The hand labor on any crop runs into money very rapidly, and the more it is eliminated by the use of machinery the more certain is the profit. Labor is scarce and hard to get, but by making the most of that which is available with the more efficient use of farm machinery in caring for crops, there is an opportunity to accomplish much more than has been planned.

There is every indication that the forthcoming crop of apples will be a large one. The bloom has been unusually good, the weather during the blossoming period mostly fair with many ideal days for pollination, and, barring some unforeseen accident, we can count on a good yield. If this crop does materialize we shall be confronted by a number of problems, but the one which ought chiefly to concern us just now is the question of packages. What are we going to put these apples into as they are picked, and what are we going to market them in?

The officers of the Massachusetts Fruit Growers Association wish to take this occasion to urge every apple grower in the state to consider this question ,at once and most seriously. And they have these five suggestions to make which may prove helpful.

1. Wherever possible buy new apple barrels. The price will doubtless be high, in some cases perhaps even prohibitive, but this source of supply ought to be worked to the limit whenever the price is not absolutely beyond all reason. And get in your order for these at once.

2. Buy up every second hand barrel you can lay your hands on. The cleaner the better, of course, but most of them can be cleaned up, and while they may not do to market apples in, they will do to put them in as picked, land to store them in.

3. Buy half bushel peach baskets and bushel hampers. These are not quite so handy as barrels to store in, but they are a long ways better than nothing, and they make an excellent package for nearby marketing. The bushel hampers are the best for storage and if the covers are put on them they are not at all bad. -

4. Buy up any ordinary boxes which are strong enough to stand handling and are not too large. The more uniform they can be in size the better, of course, but most anything will come handy next autumn. These boxes will be useful only for storage purposes, but that is a mighty important function.

5. If your trade will wiarrant it, buy new apple boxes. It isn't every man who can utilize these in his marketing, but every bushel of apples sold in these packages releases just so many barrels for use elsewhere.

Now don't say, "Yes, that's good, I must attend to that matter," and then forget all about it till next September. But, as they say of other kinds of war work - "Do it now!"

Professor S. C. Sears

Clean milk can be produced in practically any dairy barn in the county. Experiments by the United States Department of Agriculture, by State Experiment Stations, and the experience of some of the dairymen of the county, show that the production of milk of low bacteria count depends more upon the selection and care of utensils than upon the type or "up-to-dateness" of the buildings, providing they are kept reasonably clean. The following are some of the requirements that seem essential in the production of clean milk:

Small moiitli pail. The Dairy Division of the United States Department of Agriculture, in an experiment to determine the requirements for clean milk production, found that by substituting a small mouth pail for the ordinary open kind the number of bacteria was reduced by one fourth.

Sterilize utensils with steam or r,iiise with l)oilin8 water. In the experiment mentioned above, it was found that by sterilizing the pails and cans with steam, in addition to washing them well, the number of bacteria was reduced from 300,000 to 17,000 per cubic centimeter. Also, at the Illinois Experiment Station, 81 cans of milk, when all the utensils were steamed, showed a bacteria count of 6,800; while 117 ca^^s, when the utensils were not steamed but otherwise similarly treated, showed a count of 285,000 bacteria. These experiments, all conducted under ordinary farm conditions, show very strikingly that by far the greater number of the bacteria come from the utensils. It seems absolutely necessary, then, that utensils be either subjected to steam or at least rinsed well with boiling Avater to kill these bacteria, for ordinary washing will not do it.

The Dairy Division of the United States Department of Agriculture at Washington, D. C, will furnish information about a simple, inexpensive steam sterilizer, or about any other factor concerning the production of clean milk.

Cleaning- Utensils. The following is the usual method of cleaning utensils: (1) Rinse with luke warm or cold water to dissolve land wash out the albumin or caesin. (2) Scrub with brush, using hot water and soap powder, to get rid of the fat and any other solid matter. (3) Steam or rinse with boiling water to kill the bacteria. It might be well to mention that the joints and corners should be filled with solder, for in these milk is apt to lodge -and bacteria to thrive.

Cooling- Milk. Milk should be cooled to as low a temperature as possible, for a fairly high temperature induces the bacteria - there are always some in the cleanest milk - to multiply very rapidly, while low temperatures tend to check their reproduction. The following experiment by Stocking, starting with milk of low count, shows the importance of keeping milk cool, in order to have it keep well.

Care of cows and stable. Both should be kept fairly clean, though it is neither necessary nor profitable to have them immaculate. The cows' udders and flanks should be wiped with a damp cloth just before milking, to keep as much dirt as possible from falling into the milk while milking. The stable should be kept free from odors that might contaminate the milk.

To produce the cleanest possible milk, it seems absolutely necessary to have small mouth milk pails, and to sterilize the utensils with steam or boiling water.

Too often the growing stock is neglected during the summer months when good care is most i-.nportant. After the chicks have been well cared for up to this stage, it is a big economic and financial loss to the poultry keeper to check development by improper care. The pullets, and such cockerels as are to be kept for breeding, should be given every suitable condition to promote growth and development. Surplus cockerels should be marketed as broilers. The pullets will do better if all male birds are removed as soon as the sex can be determined.

Lice and mites are among the worst enemies to growing chickens. Elsewhere in this bulletin will be found directions for their control. A constant lookout should be kept for these pests.

Housing conditions are very important. Many chickens are weakened and die each year because of damp and filthy quarters. Crowding too many in a small space is very injurious. The chicks should be taught to roost when they become ten to twelve weeks old. Use fiat perches three or four inches wide to prevent crooked breast bones. See that the houses are kept clean, well lighted, dry and well ventilated^

Plenty of clean water, protected from the sun is essential. There are many suitable fountains which may be purchased for this purpose. Be sure that there is a large supply and that the container is kept clean. A barrel, fitted with a faucet which permits one drop at a time to escape, will save a great deal of labor when a large flock of chickens is being reared. Earthenware or enamel pans are suitable where small flocks are kept. Keep all watering devices in a shady place.

Free range with shade should be provided to raise the most vigorous stock at smallest cost. If allowed to run free, the chickens will pick up a large part of their living in the form of bugs, worms, seeds, and green food. An orchard or corn field makes almost ideal conditions for growing stock. "Where the yards are bare, green food must be supplied. Grow dwarf Essex rape, kale, chard, or some other succulent plant for them. Cut the rape without injuring the crown and new leaves will keep coming out. Clover, lawn clippings, or garden waste will make excellent green food for either mature or growing stock. Shade can be artificially provided by constructing a shed - all sides open - of rough boards, or by covering some saw horses with pine boughs.

A good growing mash should be kept available for the growing stock. The following has proved very satisfactory: 3 lb. Wheat Bran 3 " Wheat Midds. 3 " Hominy Feed or Corn Meal 3 " Beef Scrap 1 " Bone Meal

Hominy feed should be used if cheaper in price than corn meal, -otherwise use the corn meal. One half of either may be substituted by gluten feed with good results. Keep this mash in a hopper. If it is desired to hurry the young stock along, a moist mash of the above formula may be given once a day, preferably at noon, in such quantity that the birds will clean up in fifteen to twenty minutes. This mash should be crumbly in texture rather than sloppy. Peed it in shallow boxes or on wide boards to prevent waste. A liberal amount of scratch grain should be given morning and night - as much as will be eaten in a few minutes. Feed this in litter, if possible, to induce exercise. Cull out birds from time to time if they show weakness or fail to develop properly.

Thousands of chicks and fowls are lost each year because of the damage done by lice and mites. With the present need of food production and conservation, we should put forth every effort to eliminate this great waste in our food supply. It can be easily done if poultry keepers will understand the habits of these pests and apply the preventive measures at the proper time. Now is the time to begin fighting them, since they will increase in numbers and damage as the warm weather comes on.

Lice are true insects and live continuously upon the body of the fowl. They do not suck blood from the fowls but feed upon bits of skin and feathers. Their chief injury is done by irritation of the skin by means of their long, sharp claws. When numerous they soon cause such annoyance to the fowl that the constitution is weakened, and the bird rendered very susceptible to disease. Like all true insects, they breathe through small pores along the sides of the abdomen. There are two principles to be considered in controlling lice. The first is that of stopping the breathing pores of these insects, thereby causing death, by the use of fine particles of dust. A dusting box filled with fine sand and ashes, placed where it will keep dry and accessible to the fowls, will do much toward controlling this pest. The other principle of control lies in the use of some substance which has an odor unpleasant to the lice, causing them to leave the fowl so that they starve or chill to death. Most commercial lice powders employ this principle and contain some chemical with a repellent odor. When birds are to be "dusted" or treated with a preparation it is best to do this at night, since they can be easily and quickly handled with very little disturbance.

The United States Department of Agriculture has recently found that sodium fluoride is very effective in getting rid of lice on fowls. It comes in powdered form. Apply a small pinch at the base of the feathers below the vent, at the base of the tail, under the wings, and in the back of the neck. It irritates the nose and throat and should therefore be handled carefully. Commercial lice powder may be applied in the same way. A good homemade lice powder can be made as follows: Mix together one and a half pints of gasoline and half a pint of crude carbolic acid. Stir this into four quarts of plaster of Paris or land plaster. Pass it through a fine screen three of four times and allow it to dry a few hours. Keep in a tight jar to prevent its weakening.

Another good remedy for adult fowls is a mixture of equal parts of mercurial, or commercial blue, ointment with vaseline or lard. Mix the vaseline and ointment thoroughly and apply a small amount (the size of a pea) around the vent of the fowl and under each wing. Do not leave in a lump since the fowls may pick at it and become poisoned. Do not use this on chicks.

Head lice on chicks may be controlled by applying a small amount of lard or vaseline to the top of the head, under the wings, and around the vent. Only a small amount should be used since it might prove fatal to the chick. Chicks with hens are troubled mostly with lice and should be constantly watched. Keep the hen thoroughly dusted with lice powder.

Mites belong to the same group of animal organisms as the spider, and derive their living by sucking blood from the fowl. They stay on the birds only at night, hiding in cracks and crevices around the perches and roosting quarters by day. They may be seen in clusters underneath the perches. Frequently, they infest the nests and feed on the hens in the day time. The nests, dropping boards, and perches should be thoroughly sprayed or painted with kerosene oil or some coal tar wood preservative - gas tar. The kerosene must be applied every two weeks since it evaporates quickly. Coal tar diluted one half with kerosene will last much longer, and should be used now and again' after a month or two. The perches should be constantly examined in hot weather to see that these pests do not get a start. Coal tar disinfectants and stock dips are effective if sprayed on the roosting quarters every two weeks.

Unless very valuable as breeders, no male birds should be carried through the summer to eat high priced grain. They cause much loss in the production of fertile eggs. Infertile eggs, produced without the presence of the male, will keep better in hot weather and will not form "blood rings." Select the fastest growing young males for breeding purposes next spring and sell or eat the old males now with the flocks. It is a serious mistake to market the fastest growing of the early broilers because of their small increased selling price.

C. W. Carrick

During the past few weeks, the United States Public Service Reserve Committee has been endeavoring to register labor for farm help. At the same time this campaign was started, the County Agent mailed an inquiry to the farmers of Norfolk County asking the number of men they needed. Up to date there have been applications for nearly thirty men, and fourteen men have registered to work on farms, some for the season, and some for shorter periods varying in length from two to six weeks. The men who bave been placed on farms so far are giving satisfaction according to those who have employed them.

There seems to be no large amount of labor available, especially skilled agricultural help, but every effort possible is being made to locate men who will do their best to give satisfaction. Some of the boys enrolled for farm labor are already at work, and the reports concerning them indicate that they can be depended upon when given an opportunity to show their worth under good direction.

There is at present a surplus of milk in New England. The housewife should make every effort to use this surplus and to create a demand for more milk. If this is not done, the milk producers will go out of business and we will suffer a milk famine. We are told from good authority that it is impossible for an adult to purchase a glass of milk in England, not even if he were willing to pay twenty dollars a gl'ass. Let us guard against a like condition by using' more milk.

As a result of our surplus of milk, we are now having more butter in New England. To prevent a waste, and to encourage the farmer to continue in the dairy business, we should use butter more liberally.

Since the beginning of the war, there has been a shortage of more than 2,000,000 tons of sugar annually. We cannot expect the sugar supply to be normal while the war lasts. Sugar may be bought at the rate of three pounds per person per month. In addition purchases for canning may be made on signing sugar cards in an 'amount of not more than twenty five pounds at any one time.

Meatless days are temporarily suspended, but it is again necessary to save meat. Use fish, fowl, and eggs as far as possible insteiad of meat.

There is a goodly supply of rice in the market at the present time, and the price of rice promises to be lower very soon. Rice flour is nowcoming into the market and can well be used in bread making.

At this season of the year, rye cannot be shipped across on account of the liability of spoilage. In some parts of Massachusetts, there is quite a large supply of rye, so wherever it is available it may be used freely. Barley and Corn Products are now available in abundance and should be used.

Wheat

Every woman interested in food conservation should receive the weekly bulletin from the office of the Food Administration. The bulletin will be sent regularly to any one requesting that his name be put on the mailing list. Appy to Henry B. Endicott, Food Administrator, State House, Boston.

Corn is a cereal well known to the women of this country, hut it is not as generally used as it was a generation ago. The Food Administration is asking us now to use more corn meal in our diet. Why? Because it is a cheap plentiful food, and we have a plenty of it in this country. Although we have been paying as much for corn meal as we have for wheat flour, it is going to be cheaper, and instead of nine cents a pound we will be able to get it for six and a half or seven cents. Do not buy in large quantities, as it will not keep well at this time of year. We can use it in our breakfast, dinner, and supper dishes.

Mix the corn meal with enough of the cold liquid to pour easily. Add to the boiling liquid, stirring constantly until it thickens. Cook four hours in double boiler. Corn meal mush served with brown sugar and top milk or cream makes a very delicious breakfast cereal.

Pour into an oiled baking dish and bake in a moderate oven for two hours. When partly cooked, pour over it half a cup of milk without stirring the pudding.

Mix one cup of corn meal and one teaspoon of salt, add slowly to four cups of boiling water. Stir until smooth, and cook in a double boiler or tireless cooker several hours. Add one half cup of grated cheese and one fourth teaspoon of paprika. Spread in a shallow pan three fourths of an inch thick. When cold and firm, cut in slices and cook in a frying pan with bacon fat or drippings until brown on both sidesl. The mush may be cut in slices, put in a baking dish, sprinkled generously with grated cheese, and baked in the oven until the cheese is melted.

1 t. salt Cook the meat in water until the meat can be removed easily from the bones. Remove the meat, cool the broth, and remove the fat. Reduce the broth about a quart, or add water enough to bring it up to this amount, and put the corn meal in it. Add the meat finely chopped, and the seasonings. Pack in granite bread tins. Cut into slices and fry.

9. Sterilize two hours, counting the time when the water begins to boil. Add water as it boils away, keeping the jar surrounded and covered.

2. Fill this out, stating how many pounds you desire to purchase for this purpose, up to 25 pounds. (In case of a Canning Club, up to 100 pounds).

Weymouth school childi-en in the parade preceding the unfurling of the town service flag on May 18 featured club work as an important work they were doing to help win the war. A group of boys and girls as farmers and farmerettes with their hoes, rakes, and other garden implements, brought out the idea of garden clubs as work for the children to do in the summer months. The Pig Club was represented by a good sized group of club members with life size cardboard pigs and other material for their club work. The Canning Club girls with jars of canned fruits and vegetables emphasized the fact that conservation can be practiced by the children as well as the grown-ups. The other clubs, too - corn, potato, poultry, etc. - were represented by their special groups of work. These various groups brought club work home to a great many people who had never thought about it before, and besides adding a great deal to the parade the demonstration will undoubtedly help the club work in Weymouth.

Market Garden Club members will have better supervision and more help this coming season than they have had in any year past. In addition to government and state bulletins and circulars, the State Club office is planning to send out each month a new letter with timely hints, suggestions, and general information for the club members. It is also hoped that garden specialists can meet with groups from time to time to give them special information on garden work in their respective communities.

The record keeping end will also be followed up more closely and it is hoped that by giving help when it is needed a large percentage of the club members will finish the project.

A number of club members who started in with pigs in the Pig Club have decided that they can grow corn for their pigs cheaper than they can buy it in the fall, and so have planted large areas and joined the Corn Club. The combination of pig and corn clubs seems to work out to good advantage, and it might be advisable for a good many more pig club members to take up with the same idea.

Hog growing at the present time is a profitable undertaking and will remain so at least as long as the war lasts. Last year pig club members made an average profit of $12.00 per pig. For the best profit in growing hogs, we must:

Thirty-three Home Economics clubs were started in Norfolk County February first with seven hundred boys and girls enrolled, these members representing sixteen towns. Each member pledged himself to do sixty hours of work before May 1st, twenty hours to be spent in either bread making or garment making, and forty hours in doing odd household tasks. The clubs have been visited where possible once a month by the Home Demonstration Agent or an assistant, help being given in bread making and sewing at these meetings. Each member kept a record of the time spent in each activity and at the end of the contest wrote a story telling of his experience in the club. During the second week in May a local exhibit was held in each town where there was a club, and each member exhibited the results of his three months' work. A loaf of war bread was exhibited by each member who had elected bread making, and a garment, patch, and darn was exhibited by each member who chose sewing as a major. Three hundred and seventy individual exhibits have been scored by the State Girls' Club Leader and the Home Demonstration Agent. Some excellent war bread with from thirty to fifty per cent, substitute cereals was shown, and several of the prizes in bread making were carried away by the boys in the clubs. In one club where twenty-five loaves of bread were exhibited, boys won the first and third prizes, the second prize

"Only being won by a girl member of tbe club. The first three prize winners in each club were given cards which are issued by the Junior Extension Service. In several towns the interest of the women's food conservation committee was solicited, and as a result they offered for the first prize three thrift stamps, the second prize two thrift stamps, the third prize one thrift stamp.

We are planning to assemble the best results from the various clubs in bread making and sewing, and from these determine who shall be the first prize winner in Norfolk County. The one fortunate enough to win this prize will be rewarded with a week's vacation at the summer camp at Amherst.

Much credit is due the local club leaders, who have volunteered their services and made their clubs a success. The good work done in many of the clubs and the fine exhibits which they held for the public were made possible by the effort and time which the leaders devoted to the clubs.

This is the first year that Home Economics club work has been done to any extent in Norfolk County, and we consider that quite a good showing has been made for our first attempt. With the added assistance in our Home Making Department this coming year, the work can be much more closely supervised and better results obtained.

Mr. Benjamin R. Graves of the Extension Service of the New Hampw shire State Agricultural College, has been appointed Instructor of Poultry Husbandry, to succeed Mr. C. W. Carrick who resigned May 1st.' Mr. Graves is a graduate of Connecticut Agricultural College. He ha.^ had practical experience as a poultryman on a large plant in Maine, anil was for more than a year connected with the Essex County Agricultural School. Mr. Graves comes to us with excellent recommendations.

Wednesday, July 26, 1918, the Massachusetts State Grange will hold a Field Day at the Agricultural School, to which the public are cordially invited. The Pomona Granges participating in this meeting include Middlesex-Norfolk, Worcester-Norfolk, and Norfolk. There will be a basket luncheon.

On June 11, the garden supervisors of Norfolk County met at the Norfolk County Agricultural School for a conference to discuss insects and diseases detrimental to garden crops. This conference proved to be one of the most instructive so far held this season. Representatives from the Departments of Entomology and Botany of the Massachusetts Agricultural College were' present and gave many timely suggestions for fighting garden pests. Exhibits of insects and fungus diseases as they are found on the plants were used to show how to identify them and the reasons for the methods of control.

Mr. Lowry emphasized especially the necessity for early applications of arsenate of lead for the control of eating insects, and nicotine sulphate in the case of sucking insects. All sucking insects such as plant lice, must be hit directly with the spray if results are to be obtained.

In fighting blights, Mr. McLaughlin urged the use of Bordieaux mixture applied as a preventative rather than as a curative measure. He ]also made it plain that eVicn after the disease appeared on plants, some good could be accomplished in checking its rapid spread by thorough spraying. The exhibits with explanations of how fungus diseases propogate and spread, made the fact very apparent that thorough spraying with a mist spray at frequent intervals is absolutely necessary if the best results are to be' obtained.

We, feel that many gardeners would have been benefited, could they have heard the discussions of insects and diseases by Mr. Lowry and Mr. McLaughlin. The citizens of those towns which were fortunate enougU to have a supervisor present will receive this information as it can be applied to individual gardens as troubles arise.

Community markets have opened in sevei'al cities and towns in Massachusetts. The one already operating which is nearest to the growers oi Norfolk County is in Quincy. This is open on Wednesdays and Saturdays. We understand that similar markets will be opened in the following towns: Brookline, Dedham, Cohasset, Framingham, Medfield, Milford, North Attleborough, Norwood, Quincy, Stoughton, and Walpole. These will serve growers and consumers of our county as supplies of vegetables become available.

Last year these markets proved of great value as an outlet for a great deal of produce direct to the consumer. They gave an opportunity to growers to dispose of large quantities of fresh vegetables at a little higher price th'an through the ordinary retail channels. There- is no doubt that these advantages will continue and their value be realized to a larger extent than during the previous season.

The State Forestry Department had the good fortune to dispose of about 550,000 transplants to nearly 300 land owners in this State during the p'ast spring. About 300,000 of the trees were white pine and the remainder Scotch and other species. In view of the general labor situation the amount and widespread distribution of these orders has been a source of gratification to the department. The above figures do not include the planting done by this department or by other state departments which has required the use of about 500,000 more of our tr'ansplants. As one sees the large amount of land that is being cut over in these times of high lumber prices, it is worth realizing that considerable is being done along the lines of reforestation.

The light hay crop which most farmers in this vicinity will harvest means that there will be a shortage on some farms before next spring, unless enough has been carried over from last se'ason to piece out that of the present. For those who desire to raise a crop to help fill up the hay barn we would suggest the sowing of millet.

Millet has served many times as a substitute when some other crop has failed to make a start. In the case of a poor stand of crops which were planted early 'and failed to grow on account of poor seed, late spring frosts, too much wet or dry weatheir, then the field can still be made to return something by seeding to millet. Millet makes fair Iray for cows if cured before the seed matures or just after the blossoms appear. The soil for growing millet should be fertile and well prepared, as the plant grows rapidly and is a heavy feeder. A crop can be secured from seed sown at any time between May and the middle of July. Probably the last of June and the first two weeks of July is the most favorable timie for seeding. If the seed has been sown early a crop may be pxpected by August 1st, though September 1st is nearer the average date of harvesting. The quantity of seed for seeding varies from three pecks to one bushel per acre. The amount of hay made from an acre of millet varies widely, but an average yield is about three tons.

By F. C. Sears. Massachusetts Agricultural College

The time is approaching rapidly when the orchardist should have his plans for orchard cover crops perfected, and be ready to carry them out. If he is going to n^ed to buy seed he ought to do so at once as ^eeid is already scarce and high, and getting more so every day.

Under these conditions it is certainly wise to choose the cheapest that will be at 'all satisfactory and to use even these as sparingly as possible. I wish, therefore to urge on the orchard owners of the state, as I have done on several former occasions, the possibility of utilizing weeds in orchards for cover crop purposes.

The functions of a cover crop that we regard as of the greatcist iiUr portance are, roughly in the order of their importance: 1. Preventing washing of the soil. 2. Adding humus to the soil. 3. Checking the growth of the trees. 4. Adding nitrogen to the soil. It does some other things but these 'are the most important. Now a good crop of weeds will do all of tliese things, except the last one. It won't do them quite as well as the best of cover crops but neither does potato flour make the best of white bread. Yet we are using potato flour these dayis and I believe we ought to use weeds. The only block of orchard that I should worry about this year on the cover crop question, is the block that won't grow a good crop of weeds. On such a block it will be necessary to sow some other crop and probably the choice would be between dwarf rape (2 lbs. per 'acre) buckwheat (1 bu. per acre) or barley {lYz ^u. per acre). The great argument an favor .of rape is its cheapness but it is good in

Whether we use weeds, or one of the three crops just mentionel, I should consider the question of sowing a little clover to help out on other functions and to add nitrogeii. In my own orchards, I am planning to use crimson clover at the rate of 4 or 5 lbs. per acre on any blocks that I think need nitrogen and yet are in good enough condition to bring along a reasonably good crop of clover. This may be considered a nice distinction to make, but ,1 think it can be made. On the one hand, clover won't grow on very poor soil, and on the other hand really good soil may not need it. And if I can end the season with a reasonably good stand of clover, and a good crop of pigweed, I shall be more than satisfied.

Market gardening and home vegetable gardening are necessarily intensive forms of cropping; consequently the work should be planned so that there will be no loss of space or loss of time in starting a succeedin9r crop. It is the aim of the gardener to get the longest yield and the largest return from a given piece of ground. To do this, he should follow up his early crops, such as lettuce, peas, and early beets, with crops such as cabbage, cauliflower, turnips, late radishes, etc. In choosing your succeeding crop, do not grow a cool season crop, such as peas, in the middle of the summer, for such a crop will not produce the maxijnum amount of produce during the hot weather. One should also be careful about insects. If you are troubled with insects on your first crop, be sure to plant a crop that is not susceptible to attack from th'at type of insect.

In some cases, three crops in succession may be grown on the, same land the same season, and the ground completely cleared for the next planting. In order that this may be done, all these crops must have relatively short periods of growth, and the first and last crops must be capable of withstanding pests. Such a combination might be leaf lettuce, string beans, and fall turnips. In succession cropping, however, the gardener should be sure to keep his land in a high state of dultivation and have it well fertilized at all times.

A great effort has been made by the market gardeners of Massachusetts to maintain the previous production of their farms. We understand from a survey made over the state of Massachusetts, that out of 800 inquiries mailed to market gardeners, two thirds were answered giving the total acreage of this year's plantings as 4300 acres as against 4600 acres planted last year.

The growers have put these crops into the ground, knowing that their last year's returns were hardly above those of previous years, even though the cost of producing has greatly increased through increasing prices of fertilizers, machinery, labor, etc. They also know that many back yards are producing vegetables which will have some effect upon the demand for their crops.

In order that every bit of this produce may find a profitable market, it is the duty of every housewife to use vegetables in every possible way, and when there are over-supplies on the market, she must can and dry for next winter's supply. We are in a vegetable producing section of the country and not one where cereals or beef are raised to any extent. This makes the use of vegetables most economical, which is especially to our advantage when we are requested to save meat and wheat.

If there is one thing we would like to impress upon every housewife, it is to watch the markets and be ready to use vegetables for canning and drying when they appear in large quantities.

The season is at hand when farmers are beginning to send produce to markets. The question of returns for this produce depends upon its quality and attractiveness coupled with the ability of the salesman. In order that a salesman or dealer may do his best, he must know that the goods he is selling will be all that he says about them when his customer inspects them. That a thorough understanding may be arrived at, it is necessary that producer and commission man or dealer meet beiforie the time comes for marketing the produce, get well acquainted, and discuss market requirements.

Be sure that your produce is put up in attractive form and Learn whether it reaches the market in as good condition as it was when leaving the farm. Many times farm crops will deteriorate! in transit to such an extent that they are in very poor condition at the time of arrival on the market. This means that the best salesman, no matter how much he may wish to obtain the best prices, will have to sell them at 'a low figure, as there are nearly always first quality articles on the markelt which determine standards for the maximum returns. Goods coming on the market in poor and unattractive condition are co'mpared with these first quality goods 'and the price they bring is in proportion to their value as compared with the produce which is up to standard.

The writer, when marketing a crop of Yellow Transparent apples was receiving very good returns, until one morning upon opening the mail he was surprised to receive a cheick from his commission man much under the -quotations for the day on which the shipment was sold. _ The next shipment was due to be sold the day this check was received,' and in order to determine the cause for the reduction in returns, the first train was taken for the market. The shipment was just about to be sold at a liow price. Upon investigation it was found that the apples were being allowed to ripen too much before picking, and being shipped in hot freight cars they were deteriorating very rapidly. The trip to the market, seeing the goods as they arrived, and comparing them with others on the market 'at the same time, made it quite clear that the returns were all that could be It w'as an easy matter to make corrections that assured the condition of future shipments.

There are many things that enter into the successful marketing of farm crops; some of them are summed up as follows in a publication issued by the United States Department of Agriculture:

Suggestions For Shippers

1. Know your agent. Select one who has a reputation backed by experience, an advantageous location and competent help. A personal visit will help the farmer in deciding these points.

2. Know your market. From your carefully selected agent, learn the needs of the market, most desirable varieties to raise, proper containers in which to pack and ship, style of pack most desired, the use of labels or brands, proper amounts and tin>e of shipment and local preferences.

3. Make regular shipments. Keep your city agent regularly supplied with what his trade will take, thereby helping him to stabilize the business in which you are both concerned.

4. Keep each other informed. Successful shippers make frequent use of the telegraph or long-distance telephone to keep agents posted as to changes in shipments. The agent should also keep the shipper informed as to any changes in require,ments of the market.

5. Avoid frequent changes in agents. While it may be wise under certain conditions to check one agent by the sales of another, the most successful consigner is the one who selects an agent with great care and then sticks to him, cooperating in every possible way and carefully scrutinizing all settlements. The honest agent is glad to do his part in such team work and welcomes the most exacting examination of his methods.

As a result of the investigations on a number of farms in Illinois it was concluded that almost one third of the cows in the ordinary herds of the state were unprofitable and that on nearly every farm there were at least a few cows that were kept at an actual loss. This is true not only in Illinois, but in all the dairy sections of the country.

Find out which are the slacker cows, and sell them. You will make a larger profit from the rest of the herd, you will not have to buy as much feed when feed promises to be scarce, and you will not require as much labor.

Many reports have been received lately concerning the quality of corn supplied at the present time. "While it is not an established fact as yet, .many poultrymen claim that many chicks have been lost by feeding kiln-dried corn. Experts believei that in the kiln-drying of corn a certain chemical change takes place, producing a cheimical which is detrimental to poultry, especially young chickens. What this product is no one has been able to tell us as yet. Of course, those who have their own grain are not troubled in this way. Isn't this still another incentive to raise your own grain?

Owing to the fact that the early frost prevented the thorough curing of corn, much of the corn meal on the market today is kiln-dried. If the germ of the corn has been removed before the corn is ground, the corn meal will not take on the usual appearance if it becomes moldy. It will still remain the same golden yellow color. Nevertheless, if it is moldy it should not be fed to poultry. It is easy to determine whether the corn is moldy or not. Place a heaping tablespoonful in a dish and pour some hot water over it. Then if the meal smells sour, it is moldy and should not be used.

The U. S. Department of Agriculture has just sent out some interesting data on weight of chicks, obtained on their farm at Beltsville, Md. Weigh up an average of your own chicks and see how they compare with these figures:

This recommendation has been advocated for many years by our dietetic specialists as a safeguard for our health. This year it is doubly necessary that we make this provision, for we are told that the government has taken over seventy per cent, of the commercially canned products for government use, leaving us with less than one third our usual supply. If we could only realize during the season of production that we may have a food shortage this coming winter, and make provision for it now, there would be less inconvenience and even suffering from an insufficient food supply.

Many people canned last year who never canned before. The majority of these people will can again this year with better success because of their previous experience and a better understanding of the canning process. There were comparatively few failures in canning last year; this year there should be fewer failures.

We must bear in mind that the canning process is still in the experimental stage. This accounts for the slight changes that occur in the -canning directions from year to year. Government experts and scientists who are continually working on the problem of canning have pronounced the One Period Cold Pack Method a satisfactory method of canning fruits, vegetables, and meats, and a desirable method for the housewife to adopt. In order to obtain good results it is necessary to follow the directions as given absolutely. Many of the previous failures in canning can be attributed to the) fact that the individu*al did not folio iv directions strictly, but allowed her personal opinions to vary the method at some critical stage.

5. Scald or blanch products which require it. Cheese cloth bags, wire baskets, colanders, etc., are suitable blanching devices. A cold dip always follows the hot water dip. The water should be boiling when the product goes in, and the time for blanching should be counted after the water resumes boiling. Blanching improves color, reduces bulk and softens the product so that a maximum amount can be packed in the jar.

6. Pack the jar within % inch to % inch of the top. Pack as firmly as possible, without crushing, all fruits and vegetables with the exception of corn, lima beans, shell beans, winter squash and pumpkin. These vegetables are starchy and swell during sterilization. Pack them lightly and leave at least one half inch of space at the top of the jar,

9. Put on rubber and cover. Partially seal jar. If a clamp top jar is used, put bail over the top but leave th,e lever up. If a screw top jails used, screw cover down only until jar can be lifted by the cover. Do not screw absolutely tight.

10. Place jars as soon as possible after packing into sterilizer and allow time given on time table for outfit used. If hot water bath is used, start to count the time after the water begins boiling around the jars. The water should be hot when the jars go in.

11. At the end of the sterilizing period, remove jar from the canner and complete the sealing. If rubber has pushed out, put on a new rubber, adjust top, return to sterilizer and boil for ten to fifteen minutes.

The preservation of canned fruits depends upon thorough sterilization and perfect sealing, and not ni>on the quantity of suga^ used. Our aim this year is to preserve the maximum quantity of fruit with the minimum quantity of sugar. It has been our tendency to use too large a proportion of sugar in all of our preserves, thus masking the real flavor of the fruit. The table of syrups given below may serve as a guide in canning. Use 20 per cent, or 30 per cent, syrup for all except the very acid fruits, which may require 50 per cent syrup to make them palatable. All syrups are simply brought to a boil before adding the fruit.

Table Of Syrups

Insufficient sterilization accounts for many of our flat soured products and failures in canning. Experiments in canning have shown it necessary to lengthen the period of sterilization over the time given in many publications of last year. Following is the time table for blanching and sterilizing as given in the latest State College and Federal bulletins.

Time Table Fob Blanching And Sterilizing

So much depends upon the condition of the product and the manner in which it is packed into the container, one must follow verj" closely directions regarding selection, grading, preparation, and pack of products before attempting to apply the time table. If two quart jars are used, add 25 to 30 minutes for the water bath.

Specific Dikections

Wash and prepare as/ for table use. Pack directly into jars, add syrup, and sterilize. Pineapple, cherries, and all berries are handled in the same way. Peas aiiid Beans

The two requests from the Food Administration asking us to preserve more fruits and to save sugar seem at first thought to be contradictory. We find on the other hand that it is possible to comply with both requests and at the same time to have preserves of a superior quality. The old time proportion for jam making, using sugar and fruit pulp pound for pound, is passing from use, and we find that a jam made of 30 per cent, sugar is superior in flavor to the jam made of equal portions of sugar and fruit pulp.

Ripe broken fruit may be used in making the jam, but one half of the quantity of berries used should be slightly under ripe to give the best consistency to the finished product. Crush fruit and measure it. Cook fruit rapidly in porcelain lined vessel, stirring occasionally to prevent catching down. When the greater part of the moisture is evaporated, add the sugar, using one part of su^ar to two or three parts of fruit pulp as measured before cooking. Continue to cook after the sugar is added until it will give a jelly test, i. e. a small quantity when cooled In the spoon flakes off from side of the spoon instead of coming off in drops. Pour hot jam into sterilized air-tight jars and seal. Jams and jellies made with this proportion of sugar must be sealed in air-tight jars.

The members of the Advisory Board of the Home Making Department of the Norfolk County Farm Bureau, and the town leaders in food conservation were invited to a^ conference on food preservation at the Norfolk County Agricultural School on the afternoon of June 7th. This meeting was called for the purpose of discussing and outlining plans for furthering the preservation of foods in Norfolk County during the summer months. In spite of very unfavorable weather conditions, we had an attendance of seventy women, sixteen towns in the county being represented.

A business meeting for the Advisory Board members of the Farm Bureau preceded the general meeting. At this meeting, the Constitution and By-laws for the Home Making Department was presented and accepted. A nominating committee was appointed to bring in a slate at the annual meeting of the Farm Bureau in January.

The following program was enjoyed by those attending the general meeting: Suggestions for furthering food conservation during the summer months,

Miss Stella S. Simonds, Home Demonstration Agent. An opportunity was given the town representatives before and after the meeting to discuss with Professor Chenoweth local problems regarding community enterprises which they are considering.

Realizing the great need this year for an increase in our food supply, we felt that we must make a concerted effort in increasing food preservation. In order to make preservation work in Norfolk County more effective and far reaching, two courses for training local leaders in the different methods of preservation were held during the~week of May 20th. In order to accommodate leaders from all towns in the county, two centres were established, one in Norwood for the towns in the western part of the county, and one in Quincy for the convenience of the towns in the eastern end of the county. There was an attendance of eighteen leaders at the Quincy school, and fourteen at the Norwood school, eleven towns being represented by these leaders. The schools were conducted by the Home Making Department of the Farm Bureau in cooperation with the Massachusetts Agricultural College, the instructions being given by an instructor from the College and the Home Demonstration Agent. An opportunity was given the women taking the course to do practical work in canning, drying, and in making fruit butters and jams with smaller proportions of sugar. Canning difficulties were discussed, and the desirability of preserving foods by salting, drying, and dry storage was considered. The women who took this two-day course are prepared to act as information bureaus, and to give demonstrations to neighborhood groups in their respective towns during the summer months. Reports already received from several of the leaders telling of work started in their towns, assure us that the towns provided with the trained local leaders will be benefited by their services in furthering food preservation. The following towns are represented with local leaders: Braintree, Brookline, Canton, Cohasset, Foxboro, Franklin, Norwood, Stoughton, Walpole, Weymouth, Quincy.

Many women who have agreed to act as leaders for our boys' and girls* canning clubs this summer, have felt that they were not competent to give instruction in canning by the Cold Pack Method. To overcome this diflficulty, we are making arrangements to have two one-day training schools for the leaders, giving them instructions and practice in canning and a better understanding of the organization of junior clubs. These training schools will be held the first week in July, the date and places of meeting to be announced later to the club leaders.

Banks and trust companies in Norfolk County have this spring advanced nearly $3000 for the purchase of small pigg for local boy and girl club members who might not otherwise have kept a pig. In Weymouth, the Vs^eymouth Trust Company took notes for the distribution of nearly 125 pigs. The Stoughton Trust Company financed 65 for Stoughton club members. In Canton the local trust company financed a number for both children and adults, thirty children joining the Pig Club. For the children of Wrentham, the Wrehtham Trust Company supplied 20, and in the town of Franklin a pro,minent citizen financed 45 pigs personally. Most of the pigs have been taken by boys and girls who would not otherwise have raised a pig, so the banks have helped a great deal in advancing food production and the club movement.

The following list of material has been sent to members of the various clubs. Due to faulty or incomplete addresses, some of the letters and bulletins have gone astray, and some have been returned to the office. If any club member has not received all of the literature listed for his club, he can get it by writing to the County Club Leader.

The 1918 Pig Club Primer, written by V. A. Rice, State Pig Club Agent, and printed by the Extension Service of the Massachusetts Agricultural College, has been sent to all pig club members on record June 1st.

The new primer, from an amateur's point of view, is the best little pamphlet on the care of one or two pigs that has ever been put out, and is meeting with great favor among the club members. Incidentally, many requests have come in from adults asking for information about pigs which they can understand, and the Pig Club Primer answers all of their questions.

During the early part of June the Home Demonstration Agent ha? been organizing girls' and boys' canning clubs in the towns throughout the county. We expect to have 33 clubs working in 20 towns during the summer months, and we expect that not only hundreds but thousands of jars of materials will be canned as a result of their efforts. Each club of ten or fifteen members meets at least once in two weeks with an adult local leader who teaches them at each meeting how to can some fruit or vegetable. The meeting place of the club varies; in some instances it is the Domestic Science kitchen, kitchen of a church, town hall, Grange hall, or in the leader's kitchen. If the facilities permit, each member brings a jar and product and cans under the direction of the leader at each meeting. The added assistance which we are to have in the Home Making Department will make it possible for the Home Demonstration Agent or her assistant to visit each club once a .month, and in this way we hope to raise the standard of work done in these clubs.

The Eastern Massachusetts Beekeepers' Association will hold its annual field day at the Agricultural School Saturday, August 17, at 11:00 A. M. Therie will be good speaking, exhibits, and demonstrations. In these days of sugar shortage, there is a growing interest in the production of substitutes for su^ar. It will be shown at this me,cting that it is profitable and practicable to make honey in Norfolk County. We wish to give this association a rloyal welcome. Why not come and bring your friends? Basket luncheon at noon.

Those who will need bags for use in handling their potato crop should begin to save all that can be secured between now and harvesting time. The government has requisitioned a large portion of material that usually goes into the making of burlap bags. This bag shortage is also likely to h,ave its influence on the delivery of fertilizers during the fall and corning spring.. In order to be sure of fertilizer delivery for fall use, orders should be placed without delay.

In the early part of May, the New England Branch of the Woman's National Farm and Garden Association, located a farm working unit of women in Westwood. As usual, there were comments pro and con from farmers, as to how these workers could be of use. As the season advanced, and men became less and less available for farm work, these women have been called upon until at the present time the force has been increased to twenty-eight, and yet this number is not able to meet the requests which are made for help.

Farmers with whom we have talked have given the women workers much praise for the manner in which they have taken up whatever work has been assigned to them. Most of the farmers have given them weeding, hoeing, and hand work to do. We have reports that women of another unit have been able to help on dairy farms with the milking and barn chores.

Those who have been actively in charge of starting these groups of women for farm labor are studying the results of this season's progress with a view to increasing the number of units another season, and to determining if it would be feasible to send women to individual farms for the season.

On July 13, F. F. Blaine, from the Bureau of Plant Industry, Cereal Investigation, United States Department of Agriculture, visited m)any of the grain fields of Norfolk County. Mr. Blaine was very enthusiastic over the appearance of the figlds and their indications of a good crop. He attributed the fine condition of nearly every field to the excellent preparation of the land before planting, good fertilization, and early planting.

In some places slight traces of rust were found, ^nd a small percentage of smut. The smut on oats is controllable by treating the seed with formaldehyde. This can be done at a cost of from one cent to a cent and a half per bushel, and will pay well, even though there is only a three or four per cent, smut damage. Those growing oats should look over their fields for smut, determine the loss, and plan to eliminate this next season by treating the seed. The early planting of grain crops usually allows them to get their largest growth before rust develops, and they are then in better conditions to resist its ravages.

About half the growing season is over, and although the conditions have been good for planting and caring for crops, the temperature ,at times has been too cold to get the fastest growth. A year ago the farmers of the country were urged to make every effort to Increase production, and the suburban people were asked to produce all the food possible in their back yards or on nearby available land. The farmers h'ave done all they possibly could, using every means at their disposal to get a higher production. They have planted more land and given the plantings better care through the most efficient methods. Many have put into practice methods that hlave been advocated by investigators of crop management eflficiency, which in previous years were looked upon with much doubt. Through the shortage of labor, farmers have dispensed with unnecessary hand labor on extensive crops, such as corn, potatoes, etc. The high cost of seed, fertilizers, and labor has brought to the attention of many growers the great chance of loss from the poor germination of seed, and they have made sure of their seed by testing before planting, instead of using the field as a seed test plot. The shortage of experienced help has had its influence, in that the available experienced, labor has received and is receiving better management, being directed so that the maximum amount of profitable work is attained.

The home gardener is doing his share one hundred per cent, better than last year. Gardens ihave never looked more prosperous; they are showing the results of well prepared and fertilized ground, good cultivation, weeding, thinning, and insect control. Indications are that a good crop will be harvested fro,m the back-yard gardens if they 'are as well looked after during the remainder of the season. The spirit of both fanmers and home gardeners in producing food is backing up the government to full capacity.

How many milk distributors are taking advantage of the present effort being made by the Food Administr'ation to increase the consumption of milk? There is an opportunity to supplement this publicity by local distributors doing a little advertising for themselves, at a very little expense. Short statements regarding the food value of milk could be printed on the backs of bills going to customers each month, thus making use of valuable space which is now going to waste. Something about the milk would attract the attention of nearly every one. Statements regarding the dairy from which the milk came would be of interest, or it would be a good thing to tell the cost of producing the milk and its advance during recent years. There are many things that users of milk are interested in, and it would all help to increase consumption.

Many people do not realize the full value of milk as a food, and it is up to producers 'and distributors to supplement the educational agencies in spreading the information which is helping their business. The manufacturers of other foods depend upon advertising to bring their products to the public attention and create a demand; once the consumer begins to respond, the advertising is pushed further in order to keep the present business and continually increase it. The possibilities in advertising milk and its value have but hardly begun to be realized. The opportunity has never been better for every producer and distributor to enter on a campaign that will not only do himself a great deal of good, but will also be of benefit to the customer.

The fruit trees in Norfolk County, although not so severely injured as in other parts of Massachusetts and in the states to the north, are giving indications of more or less winter killing. In some orchards, only an occasional tree has been entirely killed, in others a number have died, and some show a very weakened condition by the small leaves, slow growth, and unhealthy condition. Trees that are only slightly affected have a possibility of recovering, and in order that they may become healthy in the shortest possible time, it will be necessary to give special attention to every detail in their care. Those trees that have made little progress toward recovery, which are still going backward, have little chance of coming back to normal, and the best plan will be to replace them at the next planting season.

Raspberry, blackberry, and strawberry beds have all shown the effects of the past winter, and the crops have been considerably below those of normal years.

Although much has appeared from time to time on the subject of potato spraying for blight, it is not unusual to hear growers say that they have not sprayed, that it is not necessary because there are no bugs. More potato crops have been reduced by the ravages of late blight than have ever been destroyed by bugs. Blight may appear at 'any time, and it spreads rapidly, taking only a short time to destroy a field of potato vines. Once the vines are gone, the tubers stop growing, are left unripe in the ground, and very often are subject to decay.

By all means keep up spraying with Bordeaux mixture. It will pay interest on the investment in proportion to the thoroughness and frequency with which it is applied. Spraying to ward off blight is life insur'ance to the potato crop.

This insect, which so unexpectedly became abiundant last year and caused much loss on potatoes and tomatoes, has appeared again. It is a tiny green louse which sucks the sap from the under side of the leaves and is thus liable to be overlooked until it h'as become so abundant that the plants have suffered severely.

Th,e leaves of potatoes and tomatoes should be examined every week now, and if these plant-lice are found in any numbers the plants should be thoroughly sprayed with some form of Nicotine Sulfate, which can be obtained of almost any dealer in agricultural supplies. One brand of this substance was tried last year at the Agricultural Experiment Station for this purpose and gave good results, killing 99 to 100 per cent, of the lice>. It was called "Black Leaf 40" and one part was used in 800 parts of water as follows:

As the plant-lice ;are nearly all on the under side of the leaves, use an angle nozzle so that the spray will come up from below and reaclh where the llice are. Also keep in mind that as the lice are sucking insects, only those actually hit by the spray will be killed; therefore spray thoroughly but with the nozzle giving a misty spray.

For winter wheat the seed bed should be compact beneath with a fine mellow surface. To secure this, the ground should be plowed as soon as possible after the preceding crop has been taken off - about la month or more before seeding time. If potatoes or some other cultivated crop preceded the wheat, disking and harrowing the ground will be sufficient. The ground should be harrowed immediately after plowing, and afterwards at sufficient intervals to keep down the weeds, and to prevent a crust from forming so that all the moisture possible will be conserved.

Seeding'. In this locality it is best to sow wheat from August 15 to September 10. From five to six pecks of seed are required pei-l acre. The best way to sow the seed is with a grain drill which should have fertilizer and grass seed attachments. Where a drtill is not available, broadcasting and harrowing in the seed to a depth of one to two inches will do.

Varieties. Probably the largest yielding variety for this section is Dawson Golden Chaff. It has not as good milling qualities as the harder wheats, but is excellent for poultry and pastry flour. In tests made by the Connecticut Agricultur'al Experiment Station during the seasons of 1911-12 and 1912-13, the six leading varieties in order of yield were: Dawson Golden Chaff, Fultzo-Mediterranean, Dietz, Be'arded Winter Fife, Fultz, and Maryland Flint.

If it is desii-ied to seed down to grass with the wheat, a mixture of 11 pounds of timothy and 5 pounds red top per acre can be sown at the same time; and a mixture of 4 pounds medium red and 4 pounds alsike clover per acre broadcasted very early the following spring while there is still frost in the ground.

Fert(ilizei% From 300 to 400 pounds of a 3-10 fertilizer is usually used where the ground 'has been manured a year or two previously. On fertile soil manure must be used with caution, as the wheat will be apt to grow too rank and lodge, but otherwise it can be applied advantageously. If the soil is in need of lime, an excellent time for using it is before sowing wheat.

One of the reasons why we do not get greater' returns for live poultry is bec'ause of the poor condition in which the birds arrive on the market. There are few purchasers fon poor, sick, emaciated hens. A hen that has spent two weeks on the nest or has brooded a flock of chicks since April is not the bird to ship to market if one expects to get the best returns. Bii^ds that are in a good healthy plump condition are the ones which bring the best prices and are in most demand in the market.

The cramming method is used in foreign countries such as Denmark, Norway, and Sweden, but is not used in this country to any great extent. This method, as its name implies, means taking the birds and cramming food down their throats by the use of a funnel or a commercial cramming machine.

Yard fattening melans the confining of the birds in a small yard, feeding grain rations which contain high percentages of carbohydrates, such as corn, buckwheat, and rye. This method is used largely by farmers who have little time to spend with the flock. It is a much slower method than either pen or crate fattening.

Pen fattening is the most common method employed by the poultrymen of New England. This method consists of putting t'he birds in a spare pen in the house 'and feeding them three times daily a mash composed of ingredients yielding high pententages of carbohydrates. The method of procedure in detail is as follows:

(1) Select several hens and put them in a well-ventilated, thoroughly cleansed pen, separated from the remainder of the flock, so they will not get .mixed with the laying hens. "

(4) The mash should be mixed to the consistency of a thin batter and kept before the bir'ds only from twenty minutes to half an hour at a time.

(5) The birds should not be given water during the period of confinement. Using this method, it will take about 14 to 18 days to put a pound of flesh on each bird.

Crate fattening is the method used by the commercial poultrymen and commercial dealers all over the country. The birds are placed in slatbottomed coops about four feet square, and fed three times daily on fattening rations, the same as those given above, except that skim or butter milk is always used in mixing the mash. These birds are not given water, and arie fed in troughs which are cleaned after each feeding. Three to five pounds of mash and about six to eight pounds of milk Is required. A pound of flesh can be put on each bird in ten days to two weeks. Birds fattened by this method are called "milk-fed" and bring two to three cents per pound more in the marfket. Thus, five pound birds at the end of two weeks will weigh six pounds and bring two cents more per pound.

Now is the time when some of the layers are beginning to shed their feathers. The time taken for molting varies from two to eight weeks, depending upon the condition of the hird and the ration used. By leaving^ out five pounds of gluten feed in the Standard War Ration, and substituting five pounds of oil meal, the hen will have more material for growing feathers and the time of molting may be decreased very materially.

Every method of food preservation should be adopted this year to prevent any perishable food from going to waste. Canning is the method most commonly used, and perhaps most thoroughly understood, but it should not be used to the exclusion of other methods. Drying 'has been little used by this generation, but is the most practical method of preserving many of our perishable products. It should not replace canning, but can well supplement it.

Drying may be accomplished by the heat of the sun or* by artificial heat. Owing to the fact that we have very few dry, sunny days in succession, we find drying by artificial heat to be more practicable.

Otoii Drying, Oven drying may be easily done by placing small quantities of food stuffs on pl'ates in a slow oven, leaving the door open a few inches. In this way left-overs and other bits of food may be dried and saved for winter use. For oven use, a simple tr'ay may be made of galvanized wire screening with the edges bent up for one or two inches on each side. At each corner this tray should have a leg an inch or two in length to hold it up from the bottom and permit a circulation of air around the product.

Drying on top of Stove. The Granger Dryer is one of the most satisfactory commercial dryers. This type of dryer consists of a watertight metal box, 17 by 24 inches, and two to four inches thick, the top and bottom being flat. A hole in the top allows the pouring in of water and the escape of steam. The lower compartment is partially filled with water, set over the gas or oil flame, or on the top of the range ,and the pi^pared products spread on its flat surface. The steam ~ heats the evaporating surface, and the products are evaporated very rapidly with no danger of burning. This same principle may be made use of in a homemade device - a roaster may be used for this purpose. Water is placed in the bottom, the top inverted, and the products to be dried are placed in the top compartment. A similar device can be made by placing a large tin tray over a milk pan, having a small amount of water in the pan. This device will be found most practicable for the housewife as the products which are drying will not requirie wiatching.

takes on moisture, the product should be removed and dried more thoroughly. 9. Condition products before storing by placing them in boxes and pouring from one box to another once a day for three or four days to distribute moisture evenly. 10. Proper packing and storage is essential to successful drying. Baking powder cans and similar covered tins, paper bags, and paraffin covered paper boxes, are good for storing. All dust and insects should be excluded from the box. The storage place should be cool, dry, and well protected from mice and insects. It is well to use small containers, so that less exposure takes place before using.

Specific Dikections For Drying

Corn. Select ears that are young and tender and freshly gathered. Blanch on cob in ste'am or boiling water for five to ten minutes to set the milk. Drain thoroughly, and with a sharp knife cut from the cob in thin slices. Start drying at temperature of 110, and raise gradually to 140 degrees Fahrenheit. Allow three to four hours for drying.

Shelled Beans and Peas. Select young tender products, shell, blanch five to ten minutes in boiling water, and spread on dryer. Dry thoroughly, allowing three to three ^and a half hours.

Str.ing Beans. Select tender .beans, was'h, and remove strings. Slit lengthwise (do not snap into pieces one fourth of an inch to one inch long.) Blanch five to ten minutes. Dry thorloughly, allowing two and a half to three hours for drying.

Apples, Pare, core, and slice apples at right angles to the core in slices about an eighth of an inch thick. Drop in slightly salted water for one to two minutes to prevent discoloration, using one teaspoon of salt to one quart of water. Dry from four to six hours, or until leatheiiy and pliable.

Experiments carried on by the United States Department of Agriculture 'have shown that greens, cabbage, string beans, and corn can well be preserved by salting. The following directions for salting have been taken from a government bulletin:

Dry Salt. Wash the vegetables, drain off the water, and weigh them. For each four pounds of vegetables, weigh out one pound of salt. For smaller quantities, use the same proportion of salt, one fourth the weight of the vegetables. Spread a layer of the vegetables about one inch deep on the bottom of a clean keg, tub, or crock, and sprinkle heavily with some of the salt. Distribute the salt evenly among the different layers packed, so that the quantity weighed out will be just enough to pack the vegetables. Continue adding layers of vegetables and salt until the container is nearly full, and then cover with a clean cloth, boar^:! or plate and a weight. The container should then be set aside in a cool place. If the salt and pressure of the weight have not extracted sufficient brine to cover the vegetables after twenty-four hours, prepare a strong brine by dissolving one pound of salt in two quarts of water, and pour enough of this over the vegetables to cover up to the wooden cover. There will be a small amount of bubbling at the start, but this will not continue for long. As soon as the bubbling has stopped, the surface of the liquid should be sealed by pouring 'hot paraffin over it."

Brine. Peas, beans, or corn may be preserved by the use of liquid brine. Wash vegetables and dr'ain off water. Pack in fruit jars up to within one inch of the top. Make a brine, using one fourth cup of salt to one cup of water. Fill jar with brine and seal. No sterilization is required.

Preparation for tlic Table. Soak vegetables for several hours in water, changing the water several times. The last time cover with cold water and bring vegetables to boiling point. Pour off water and add more. If vegetables are still salty, i^epeat this step; otherwise cook until tender and season.

1. Many failures in canning may be attributed to the fact that directions la.re not followed caTefiilly. Use only reliable bulletins, and a time table issued this year.

3. Flat sour is a bacterial decomposition caused by insufficient sterilization. K lukewarm temperature during the canning process should be avoided, as this favors the development of bacteria. If old, stale material is used in canning, there is greater danger of this difficulty,

4. Defective seal may be caused by the cover not fitting the jar, nicked or cracked jars, or inferior r/ubbers. Use only rubbers with sufficient elasticity to allow stretching without breaking. Do not use a rubber ring the second time.

5. Bulging r^ubbers are often caused by overfilling the jar. Fill the jar only to within one ihalf inch of the top, with material and liquid..

6. When the taste of the rubber is imparted to the canned product, it may be due to a poor quality rubber ring, or to the jar being too full.

7. Liquid is sometimes lost from the inside of the jar: (1) because too low a rack is used, thereby preventing complete circulation of water underneath the jar; (2) because the water in the sterilizer does not stand at least one inch over the top of the jar; (3) because the bail on the jar may be too loose.

12. Bubbles of air or an air space in the jar when canning by the Cold Pack method, will do no harm.. The air is sterilized at the saime time that the jar and product are sterilized, and sterilized air is harmless.

13. If a jar leaks after it is removed from the sterilizer and the clamp tightened, it is oftentimes due to a defective rubber. In this case loosen the clamp, remove the covei" and rubber, place a new rubber on jar, re-place cover, partially tighten, and return to sterilizer. Boil five minutes longer if it is a fruit, and fifteen minutes if it is a vegetable.

14. Store material in a cool, dry, dark place. Warmth will not cause the material to spoil. Light fades some products and often causes discoloration of canned products.

Wheat is still our most serious problem in the food situation. Every message from the Food Administration urges more and more strongly the great necessity of the strictest economy in our use of wheat. To assist the housewife in substituting other cereals for wheat, the Food Adminisration has issued the following 12 wheatless receipts:

Oatmeal Betty Combination Substitute Muffins

Add to the cup of milk, the melted fat, syrup and the slightly beaten egg. Sift the salt, baking powder and flour together. Mix in the ground oats. Combine the two mixtures stirring lightly without beating. Bake In a moderately hot oven (425 degrees F. or 215 degrees C.) for 20 or 35 minutes depending upon the size of the muffins.

Kice And Oat Biscuit

Ever^ meal in rural communities might well include fresh fruits and vegetables. The use of home-grown garden and orchard products will liberate the more concentrated and staple foods for people living in industrial centers and for the Allies and soldiers.

It is not patriotic at this time to use canned goods when fresh products are available. Immense stocks of commercial canned goods must be reserved for the Army, Navy and the Allies. Every home can help build up this surplus by eating fresh foods and canning all they need for themselves.

Milk, cream and butter are now abundant and represent on many farms "perishables" not marketed. These products, with cheese, may well be used to make up for the shortage of beef and supply the necessary protein and fat to balance a diet of fresh vegetables.

Moving pictures of pig club work in Massachusetts are the latest addition to the educational side of the club work. Flintstone Rival's Duchess 1st, a pune bred Berkshire sow from the Flintstone Farm, Dalton, Massachusetts, has taken up hen residence in Weymouth, the property of a Weymouth club me,mber, and from time to time has the various phases of a good pig's life registered on the film for the benefit of future pig club members. The film, when completed, will endeavor to show the various steps in club work from start to finish - -bringing the pig home, weighing it, feeding, watering, washing; planting rape pasture; building a movable pen; putting the pig on pasture; pig club meeting; the pig at a fair; a judging contest, and all of the other parts which make the club work so popular with boys and girls. Unlike the ordinary moving pictures, the films are non-inflammable, and are made to fit a machine which can be used wherever there are electric lights without any danger of explosions or fire.

The production is under the direction of Mr. V. A. Rice, State Pig Club Leader, and will undoubtedly be used to good advantage in next spring's campaign for pig club members.

Mr. William Howe, recently appointed Assistant State Club Leader, spent several days last month with the County Club Leader in a general tour of the county. Time was spent in BellingWam, Med'way, Walpole, Cohasset, Stoughton, and Weymouth, mostly in personal visitations to club members' projects. On this trip the drain of manufacturing enterprises on boy labor was especially noticeable - many of the boys being away all day and, thanks to the daylight saving, carrying on their garden work after supper.

The common American corn borer was found in nearly every patch of corn visited last month. Several reports of the European borer turned out to be its American neighbor. The widespread agitation for the control of the European pest has resulted in a wholesale campaign against borers of all kinds^with undoubtedly beneficial i^esults.