Quincy City (part 8 of 12)

The farmers were advised to make an effort to grow more of their stock feed, corn for grain, and in the case of corn for ensilage to make it more nutritive by planting with it, soy beans. It was not thought advisable for growers to attempt the growing of crops with which they were unfamiliar, and for which the character of the soil did not seem suitable. Those who planted normal acreages with increased fertility and care were the ones who reaped largest returns.

Requests from groups of people through their respective town Pood Production and Conservation Committees for information to help in making good g;ardens and caring for them, required the outlining of garden courses and demonstrations. These covered, in from two to eight meetings (according to the time a group could give) the essential facts for successfully planting and raising vegetables and staple crops in the home garden. A total of 46 home garden meetings was held with an attendance of 3693.

Conferences were held with the local food production and conservation committees, at which many problems were discussed and methods outlined for securing the best results. Many good suggestions were obtained in these conferences and distributed when they could be used.

The best results from community planting projects were obtained under the plan of pooling the funds and employing a practical farmer to rent and manage a piece of land. This insured good preparation and fertilization of the liand, not too large an area, and the thorough care of the crop during the growing season. The planting of large areas by communities has in most cases been disappointing from an economic standpoint, but it has added materially to the food supply.

The desire of the Quincy Food Production and Conservation Committee to make an outlet for the vegetables raised by its market and home gardeners and those of the surrounding ' towns, created the community market idea, and Quincy was the first city to put it into operation. During the season six other towns in Norfolk County had markets of this type in operation.

The opening of the markets covered a period from July 14 to September 1: five were operated twice a week, and two once a week. Four were open during the entire day and three for a portion of the day - one mornings, one afternoons, and one evenings. A total of 99 farmers rented stands or space at 25 to 30 cents a day and sold their own produce, while 127 smaller growers and home gardeners paid a commission of 5 per cent, to have their vegetables sold. The markets closed on dates between September 29 and November 24, with total sales of vegetables amounting to $49,595.84.

With the exception of one town, whose committee has not yet met, all have signified their intention of operating community markets during the season of 191S, and of opening them earlier in the summer.

The large patronage of these markets has demonstrated that ''onsumers are willing to come and carry home their vegetables when they can be obtained fresh and at reasonable prices.

As the harvesting season approached, for the benefit of those who had grown large amounts of vegetables, and for those who wished to purchase their winter supply, a storage demonstration was started. In the centre of the county, a storage exhibit was arranged showing the various types of outdoor storage pits - the open pit, the barrel pit, and the large permanent protected pit. Definite directions for construction and care were posted by each pit. Ten storage talks were given through the county, with a demonstration of the outdoor pit construction, filling with vegetables and covering. It is hoped that when new houses are built, storage conveniences will be arranged by the architects in the shape of a cold room in the cellar or an offset room from the cellar under the piazza or bay window. In the fall of the year vegetables can usually be purchased at more reasonable prices than during the winter, and if consumers have dependable storage facilities they can purchase their winter supply early, and help to relieve gluts and equalize prices.

Those who had been in the habit of having home gardens, enlarged them and gave them better care, thereby reaping a greater production. Many persons for the first time planted and cared for gardens, with various degrees of success. The good results were in the majority, but the inexperienced home gardener realizes now, along with the man who is in the habit of having a good garden, that the farmer is none too well paid for the work and time he puts into the growing of his crops. Aside from the economic gain derived from the home garden venture, many have found it a source of considerable pleasure and education, and a means of appreciating the value of fresh vegetables. Probably the home garden has served to increase the consumption of vegetables more than any other feature.

The local fall exhibitions were a feature in nearly every community, and the Increasing quality of the exhibits, with the added Interest that is apparent as each succeeding fair is held, demonstrates their educational value. At these local fairs, the exhibitors and general public are given an opportunity to see the results of the work put into the growing of garden and farm products and to discuss the methods used by the best growers in obtaining products of highest quality in quantities sufhcient to pay for the time, money, and labor expended.

Faem Bureau Projects

The projects on fruit growing, farm management, soil improvement, girls' and boys' club Avork, which are adapted to Norfolk County conditions have been continued during the past year.

There are distributed through the county 15 orchards demonstrating different methods of management. The ages of these orchards range from two to forty years. The young orchards are being grown by both the sod mulch and open cultivation methods. They are in their thrifiy appearance showing the results of fertilization, spraying for scale and other insects and fungus diseases, the digging out of borers, the thinning of fruit, and the protection against injury of rodents during the winter. These young orchards show that fruit trees can be grown on our soil with very satisfactory results. Although but few of them have come into bearing, those that have demonstrate that high quality fruit will be the result of the excellent care given the young growing trees. The old orchards which have been renovated are demonstrating bj^ their improvement the results of thorough pruning, cultivation, spraying, and fertilizing. Last spring one pruning demonstration was given in the orchard belonging to C. A. Wilson of West Medway. Twenty fruit growers met here and each had the opportunity to prune one or more trees after Mr. Austin D. Kilham, Extension Specialist in Fruit Growing, of the Massachusetts Agricultural College, had demonstrated his methods.

Both tree and small fruit growing offers one of the best opportunities of any branch of agriculture in Norfolk County. There are 200,000 people in the county, and the fruit grown here supplies only a small percentage of the demand. A small area of land managed by one who is acquainted with the methods of fruit growing can be made to yield a very good income. This is demonstrated by the few growers who are making good with small acreages set to apples, pears, cherries, and small fruits.

During January and February of 1917, considerable time was given to returning farm survey records, and taking new ones for farmers who desired them. W. H. Bronson of the Massachusetts Agricultural College, spent a week in the county assisting with the work. Several of the farmers for whom the records were taken have appreciated their value and have kept accounts of their farm operations, and are now able to tell which is paying best and which to enlarge. In some instances the man with a farm record has found it easier to fill out his income tax blanks. Record books have been left with the farmers for their convenience in keeping accounts, but these have not been used as generally as was hoped. It is possible thg,t some variations in the record book now being used would make it more practical. It is necessary to keep farm accounts if the operator is to know where his losses and profits are being made. Without being certain of these facts, it is difficult to determine which part of the farm business is offering the best opportunity for enlargement or curtailment.

During the past three seasons the main object of this project has been to demonstrate and bring to the attention of growers the need for the use of lime to correct soil acidity, and to improve its mechanical condition. This need for lime has been so thoroughly demonstrated that most farmers consider it a necessity if the best results are to be obtained in growing crops and improving the land. The greatest results to the general farmer after lime is applied, have come when the land has been reseeded to grass, clover, or alfalfa.

Better care of stable manures has been urged with the result that many are realizing the necessity of a protected manure pit to take the place of the old method of dumping in the open where the contents of the pile loses much of its value by the liquid content running off or soaking into the ground near by. There is no doubt that large sums of money could be saved if every bit of the liquid and solid matter of stable manure were conserved. The commercial fertilizer situation during the past seasons and its continually rising price, have made it necessary for all growers to figure on its most economical use.

Cover crops are being more widely used tlian ever before in order to increase the humus content of the soil and to take up plant food that would be lost if the land were allowed to remain fallow.

The acreage in alfalfa has been practically the same during the past season with a few new pieces. Some winter killing in old fields was noted last spring, but nothing of a very serious nature. The areas that were newly seeded in August of 1916 came through the winter in good condition and gave three good crops. The use of highly prepared, fertile, welldrained land, lime, double inoculation, and northern grown seed are now realized to be nece'ssary re(uiii'ements for successful alfalfa growing. Those growing this crop successfully are providing every one of these essenticjl requirements. Tlie amount of green feed that can be obtained from a small piece of nlfalfa during a season makes the growing of thi? crop well worth while.

During the year, in oi'der to aid those farmers whose herds -were not headed by pure bred sires, and who were desirous of liaising heifer calves, an effort was made to locate herds where good calves were obtainable. These herds are made up of pure bred stock, oftentimes including some very fine grade cows, the calves from which are not generally raised. The owners of these herds have been very generous, selling the calves from the grade cows and pure bred sires to farmers wishing to raise them at prices nearly the same as those offered by the butchers.

At all times, the County Agent has endeavored to keep informed as to the conditions of the various agricultural 'activities of the county. This has been of utmost importance in order to answer inquiries from state and federal authorities concerning the difficulties under which farmers have been and are working to produce increased food supplies with high priced stock feed and fertilizers, and an abnormal scarcity of farm I'abor. In order to get this information, a survey of the dairy and poultry situation was made, in cooperation with the Massachusetts Agricultural College. The figures obtained from representative wholesale milk producers have been used with those from all sections of New England, to show that increased prices for milk were necessary if the producer was to make a sufficient profit to warrant his continuation in the business.

The information secured from sw^ine raisers who have been depending on garbage from cities to feed their stock, shows that in nearly every case the size of their herds has been reduced w^ith the curtailed amount of garbage available. In practically every instance, these men would increase the number of hogs they are now keeping if garbage could again be obtained from Boston.

The poultry survey shows that the high price of grain has been the chief cause for many reducing the size of their flocks or going out of the business entirely.

The willingness of farmers to furnish information, in order that definite facts could be compiled for use in the betterment of the business, has been greatly appreciated by those delegated to make the inquiries. In order to make testimony of value, those who are called upon to give it must back it up with absolute proof.

Willard A. Munson

The Hop.e Making Department of the Norfolk County Farm Bureau was organized for service May 21, 1917. Opening as it did during the season of production, the Immediate demand was for Instruction in the newer methods of preservation of fruits and vegetables. In order to meet the requests for this work, the greater part of the summer months was spent in giving demonstrations and information in regard to the canning and drying of fruits and vegetables. One or more demonstrations were given in 26 out of the 28 towns in the county, a total of 50 canning demonstrations and 21 drying demonstrations being given during the season. During the last two weeks of July, it was necessary to have an assistant, so that all requests for canning demonstrations might be granted at that time in order to prevent a waste of perishable food material.

In order that the canning information might be available to many people, an effort was made in six toAvns to find women who would act as local leaders in dispersing canning information among women in the different sections of the town. Canning schools for the purpose of instructing these leaders in canning were conducted by the Home Demonstration Agent during the early part of the summer. Reports from women who have canned this season indicate that much material has been canned this year with very general success.

Girls' canning clubs were organized for the first time in twelve towr>& in the county. Twenty-one clubs were formed, each club working under the direction of a local adult leader. These clubs met at least six times during the summer, learning from the leader at each meeting how to can some new fruit or vegetable. There were two hundred eighty girls actively engaged in canning clubs this summer, and as a result of their efforts between six and seven thousand jars of materials were canned. Much interest and wholesome competition was inspired among the girls in these clubs. An exhibition was arranged in each town in the early fall where each canning club member exhibited one jar of every variety of material that she had canned, each girl having canned at least six varieties, viz: three vegetables, two fruits, and one jar of greens. Prizes awarded by the local committees and the first and second ribbon prizes awarded by the state for the best work in canning served to encourage better work among the contestants. Many of the exhibitions deserved and received much commendation and served as a very good object lesson of what may be accomplished in canning, inspiring others to obtain results equally as good. Many girls reported having taught their mothers how to can, and it was not uncommon to hear of a canning club member who had taught her neighbors how to can by the cold pack method. Much valuable experience was gained by the girls during their first year of canning, and as a result of this the work should show improvement another year. Two girls from Norfolk County and one from Bristol County were chosen for a canning judging team to represent Massachusetts at the Eastern States Exposition, the team winning fourth place in the contest.

In cooperation with the Massachusetts Agricultural College and the local food conservation committees, one-day conservation schools were held during the month of July in eleven towns. The program for this school consisted of five talks and demonstrations on the following subjects: the canning of fruits and vegetables; the drying and evaporation of fruits and vegetables; meal planning in the time of high prices; ways of eliminating waste of food; and the dry storage of root crops. These

A series of three talks on food preservation was given in five towns during the months of July, August, and September. These talks were given once a month, the first one being a canning demonstration, the second a drying demonstration, and the third a talk on dry storage of root crops for winter. The latter was given by the County Agricultural Agent.

With the close of the season of production, the food situation took on a more serious aspect. The imperative need among the allied nations for a continuous supply of staple foods made it necessary for the United States to assume the responsibility of sending concentrated nutritious foods in the least possible shipping space. Realizing the necessity for economy and substitution of foods in our diet, there was a demand among the people for information on these subjects. In order that this information might reach people of all classes, it was recommended that it be given to small groups of women in all parts of the town. Eight towns have adopted this plan, and a woman has been selected in each town to act as a local leader, giving demonstrations to neighborhood groups and local organizations. A course of eight lessons in teaching people how to demonstrate the saving of wheat, meat, sugar, and fats, and the greater use of milk and vegetables in the diets, is being given in Boston by Miss Bradley, who has charge of Miss Farmer's School of Cookery. This course is being taken by the eight local leaders from Norfolk County. Three lessons have already been given, and much satisfaction has been expressed by the women taking the course. Arrangements are already being made by the town committees for group work to be carried on by these trained local leaders.

Programs for winter extension schools in Home Economics are being favorably considered by several towns in the county. These schools are carried on cooperatively by the Massachusetts Agricultural College, the local town committee, and the Farm Bureau. The schools vary from two to four days in length, and include talks on the subjects of foods, health, and sanitation.

Realizing that the conservation of clothing and clothing materials is as important as the conservation of foods, plans are being made in several towns for a series of lessons on the selection, renovation, and remodelling of clothing. These lessons will be given once a week for four weeks, and will include practical work for those taking the course.

In some towns where extension schools and local leaders have not seemed advisable, a series of weekly or bi-weekly talks and demonstrations is to be given by the Home Demonstration Agent. The subjects of these demonstrations are relative to the imperative needs in the present emergency - the saving of our staple foods, wheat, meat, sugar, and dairy products.

An effort has been made to interest women in the formation of Home Making Study Clubs. The great value of systematic study in these Home Making groups has been demonstrated by clubs previously organized for this purpose. One enthusiastic and interesting club has been formed in Sharon with an eni'ollment of forty members. This club holds bi-monthly meetings at the homes of its members, choosing from its membership a chairman for each meeting. This club has not restricted itself to the investigation and improvement of home conditions, but has become interested in civic problems. A committee from this club has been made responsible for establishing a conservation table in the public library where books and pamphlets relevant to food and home problems shall be assembled. Another committee is in charge of the food conservation column of the weekly paper, contributing each week valuable and timely information on the subject of conservation. This club has also taken

'cliarge of the serving of a warm lunch to the high school pupils, one woman from the club being present and assisting in the serving each day. The institution of a warm lunch in this school has been made possible through the efforts of this club.

With the canning club girls as a nucleus, it is hoped that more girls and boys can be interested in the Home Economics clubs this winter. These clubs are formed during the month of January and remain active during the following three months. Bread making, sewing, and discharging of household duties form the Oasis of this work, each member being required to complete a certain number of hours of work along the lines that he selects. These clubs can best be established through the public school organization, and this has been made possible through the cooperation of school superintendents in this movement. During the month when these clubs are being organized, an opportunity will be given to study conditions in the schools with the anticipation of establishing a warm school lunch in many of the schools where it is so much needed.

The organization of the advisory council of the Home Making Department is not wholly completed, but herewith is an account of the attempted organization. A meeing of the Woman's Advisory Board of the Home Making Department was called September 8, 1917. This board is composed of three women from each town, elected to serve on this committee because of the interest and assistance they have given in promoting Farm Bureau work in their towns. At this meeting, nine women were elected to act as a working body to meet monthly with the Home Demonstration Agent, suggesting plans and advising her in plans for furture work. This 'Committee is known as the Home Economics Council. The following are the names of women elected to serve on this committee: Mrs. Charles S. Bird, East Walpole; Mrs. John G. Palfrey, Sharon; Mrs. John D. Mackay, Quincy; Mrs. Nathaniel Faxon, Stoughton; Mrs. Joseph S. Leach, Walpole; Mrs. Ulysses L. Burns, Franklin; Mrs. Frederick Mead, Brookline; Mrs. Evan F. Richardson, Millis; Miss Sarah E. Brassill, Weymouth. At a meeting of the Home Economics Council, December 8, 1917, the following -officers were elected: Mrs. Charles S. Bird, Chairman; Mrs. John or. Palfrey, Vice Chairman; Mrs. Joseph S. Leach, Secretary-Treasurer. The first Friday of each month was the date chosen for the regular monthly meeting of the Home Economics Council. A committee was appointed at this time to formulate a constitution for the Home Making Department of the Farm Bureau.

The Home Demonstration Agent would like to take this opportunity to express appreciation and thank the members of the Advisory Board for the assistance which they have given her in the conduct of her work.

The following statistical summary gives briefly the results of the work -and the division of the time of the Home Demonstration Agent during the six months of her work in the county:

County Farm Bureau

A remarkable increase in interest has developed in the Boys' and Girls' Club work during the past three years. In 1915, there were two garden supervisors and Boys' and Girls' Club Leaders working in Norfolk County. In 1916, there were six, and in 1917, seventeen. The total enrollment of state club members has increased in a similar ratio, from SO in 191.5, to 795 in 1917.

The increase in looal leaders and supervisors has been the key to the best work, and some very fine results have been obtained by the boys and girls under this trained leadership. These leaders met several times during the summer season to confer on ways and means for obtaining the best results. The exchanging of ideas and the duscussions of results from the ideas when put into practice, was very valuable to those who attended the meetings.

Results of the boys' and girls' work in various towns may be measured almost directly by the interest of the people of the community and by the ability of the local leaders. When backed by the adults of a town, the boys and girls in the agricultural clubs create a new interest for all in the community. This was well demonstrated in one Norfolk County town where the cliildren's fall exhibition brought the adults from all sections of the town to see the display of garden products and canned goods in the hall, and pigs from the pig club in their crates outside. A harvest supper w-as arranged under the auspices of the Grange, and local talent furnished an interesting entertainment, after which the prizes were awarded to those boys and girls who had made the best exhibits, or who had done the best work during the summer.

The fall exhibits came as important endings to the summer work, and in nearly every town where the work was carried on the boys and girls were given an opportunity to exhibit their products - -either garden, pig, or canned - at local fairs or exhibits held especially for them. These exhibits were in most cases as well selected and set up as the adult displays, and there were instances where the young people excelled.

In the spring when the gardening fever was strong, and in the rail during the fair time, it was easy to keep up interest in club work. In the summer, however, it was a little more difficult. So from time to time, groups met at various club members' homes and held meetings to discuss the important phases of the work at that time, or to practice selection and judging of vegetables or the judging of pigs, in preparation for the fair season.

This year for the first time in Norfolk County, two people and a trust company in three different towns made it possible for boys and girls to get little pigs on their personal notes, payable at killing time. About 170 boys and girls took advantage of these opportunities this year, and next year the number will probably be greatly increased.

Another new feature of the work Avas an exhibit held in connection with the Weymouth Fair, through the courtesy of the Pair Committee, where club members from all towns in the county could exhibit their products in competition for a number of prizes. Boys and girls from seven towns entered the competition, and the exhibits created a great deal of interest. It is hoped that next year this idea of a county wide exhibit can be enlarged and carried still farther.

John T. Dizer Home Making Depabtment

Bread has invariably been referred to as our staff of life and it really is. The Belgian Relief Commission found that the loudest call of the people was for wheat. German experience has shown that if the bread ration is normal or sufficient, much substitution can be used in the case of the other foods. Seeing to the bread supply is the matter of first importance in the case of people living on short rations. The cereals, then, should have first consideration in the analysis of the food situation. But why do we hear so much about wheat? Why are we asked to save this above all cereals when we are most dependent upon it?

There are three grains that will make bread - wheat, rye and barley. They contain certain elements that when mixed with water can be kneaded, and under the influence of yeast they rise, and when baked form a loaf. These three grains alone will make bread as we know it. As one follows each nation's development, it is noted that they eat barley first; as it becomes more prosperous, barley is discarded, and rye is used; and finally rye is cast one side and wheat is used.

The reason why wheat supersedes rye and barley is because the bread is whiter, of a finer texture, and has unquestionably ^a better taste. The flour has somewhat better keeping qualities, and wheat flour lends itself to the pastries and fancy articles as no other flour does. The emphasis laid upon the superior nutritive value of wheat flour is entirely exaggerated. There is no difference when used in a mixed diet. Why are we appealing, then, to the American people to send more than the customary amount of wheat to our Allies? Why should we not send them other cereals and leave us our normal wheat ration?

The United Kingdom depends almost entirely upon wheat for its bread. They are somewhat familiar with the use of corn meal, as are the people in Italy. We cannot send them corn meal, for it does not keep in shipping. We cannot send them corn, for they have not the necessary rfiills to grind it. The women of Prance are absolutely dependent upon wheat bread, which forms 52 per cent, of the total food of the French people - the present ration is 18 ounces per day. They eat no rice and no corn; they know nothing of oatmeal and rye, and of barley have little knowledge. Our great problem' lies with Prance. Unless we wish to impose upon the French women the burden of entirely recasting their households, it is up to us to get more wheat to the Allies, especially to France. There is a certain amount of experimentation that one can do with the diet of a normal healthy person, but the person who is harassed and overworked is not in a situation to tolerate any marked change in the normal diet. Our Allies are in this position. We must adopt one of two positions. Either our Allies must be taught a totally new use of cereals, or we must make the substitution in our country and supply the people who are actually fighting with the normal food.

OUR PROBLEM: To ship 132,000,000 bushels of wheat to the Allies THE SOLUTION: Save 1 pound or 4 cups of flour each week Have one wheatless meal a day - more if you can - eat rye bread, corn bread, barley bread, and other kinds, instead of wheat bread, and serve less pie and cake.

The introduction into our diets of the coarser cereals will be beneficial to most of us. We have accustomed ourselves and confined ourselves almost wholly to the use of the highly refined flours. These flours are deticiont in mineral salts and "roughage", both essential in our diets as body regulating substances.

Many people have objected to using the so-called "liberty breads" because they do not like dark breads. This objection may be overcome by using the fine rye, barley, and corn flours instead of the coarser meals.

Two cups of rolled oats, 2 cups of boiling water poured over the oats. When nearly cool add one half cup molasses, one tablespoon lard, one half yeast cake softened in lukewarm water. Add sufficient amount of bread flour to make a stiff dough. Follow general directions for making Avhite bread.

Add 2 T. sugar, 2 T. shortening, and 1 t. salt to 2 c. scalded milk. When mixture is lukewarm, add 1 yeast cake softened in ^4 c. lukewarm water, 3 c. bread flour, and 3 c. rye flour. Knead thoroughly, return to bowl, cover and let rise until mixture has doubled its bulk. Shape into loaves, put in buttered bread pans, again cover, let rise, and bake in a hot oven. This receipt may be used substituting other flours in place of rye flour.

Cream the shortening, add the sugar, and cream together thoroughly. Add the egg which has been well beaten. Mix and sift the dry ingredients. Add the dry ingredients alternately with the milk to the butter and sugar mixture. Pour in well oiled pans and bake 25 or 30 minutes.

Mix one cup of bread flour, 1% cups Graham flour, 1 teaspoon of salt, % cup of sugar, and 14 cup molasses. Add 1^^ cup of thick sour milk, mix with 2 teaspoons of soda and beat well. Let stand 20 minutes in a tin, and bake one hour in a slow oven. This receipt will make one and one half dozen muffins.

Noted Poultry Authority To Speak

Throufih the efforts of the State Committee on Food Production and Conservation of the Public Safety Committee we are very fortunate in having Mr. Edward Brown of England, to address the poultry keepers of the county at the Norfolk County Agricultural School, on February 8, 1918, at 2:30 P. M.

Mr. Brown has been for some time an international authority on poultry conditions. He has had wide experience as an investigator, has written several authoritative books, and is a very interesting and forceful speaker. Those who heard him at the Massachusetts Agricultur!al College last summer well remember the good impression which he made before the Poultry Convention.

No one interested in poultry keeping can afford to miss this opportunity to hear a man who comes from the war zone where a careful study of economic poultry production has been made and practiced under war conditions. We believe that many business men and women as well as the farmers would be interested to hear a man with the ability and prominence of Mr. Brown. He has addressed several large audiences during his present visit to America, and has always been well received. It is a rare privilege to hear him at this time.

Professor A. G. Lunn, of the Poultry Department of the Massachusetts Agricultural College, is also to speak. Mr. Lunn is in close touch with poultry conditions over the state and the problems confronting the poultrymen. He is going to tell us about these present conditions, and especially about the cooperative work being done by various organizations of poultrymen. Tt will be of special interest to hear about the poultry cooperative work being done in Plymouth County.

Order Fertilizers

We would like to ui-ge those farmers who have not ordered their fertilizers, to give the matter immediate attention. The man who has his order placed now hias the better chance of having his fertilizers when the time comes to use them. The transportation situation is such that it is absolutely necessary to have goods started early if they are to reach their destinations by planting time. The fact that our territory lies within a short distance of Boston does not seem to help much. Information comes now and then that some shipments have been at the terminals for several weeks waiting to be loaded.

If you buy j^our supplies through a local dealer, give him your order immediately so that his supplies may be sufficient and on hand in time.

Seed Supplies

The supply of seeds is short. This is true not only of many garden seeds, but of the field crops. When there is a shortage, there is an opportunity for seed of inferior quality to apperar on the market. We would recommend that all seeds be purchased early and thoroughly tested In order to get the best results from high priced fertilizer and help. Being sure of the seed is a long step toward a profitable crop.

Lime Again

Although much is said about the use of lime and the results it brings, when properly used and when sufficient quantities are applied, there are many fields which are yet untreated and need the help of from one to two tons of ground limestone or air-slaked lime applied broadcast after plowing and harrowed into the soil.

Lime is not 'a fertilizer, but a soil conditioner. It sweetens the soil and does much to improve its physical condition. It does wonders toward promoting the growth of legumes. Legume crops make rich feed for both animals and the land. Get them once started on the farm, and the feed and fertilizer bills have a tendency to decrease. Lime helps to make conditions right for the growth of the clovers. Had we used more lime, and our farms been growing more clover, the present fertilizer situation would not be worrying us quite so much.

Far3Iers Are Benefited By Dairy Surveys

About twenty dairy farmers in Norfolk County were visited last spring by representatives of the Farm Bureau and the Massachusetts Agricultural College for the purpose of taking a survey of the cost of milk production.

During the recent hearings in Boston of the United States Reginal Milk Board, these figures with others taken in the same way in every county in New England were 'Used for fixing the price the farmer should receive for milk, and the price the consumer of Boston should pay. It was found that to produce a quart of milk under Massachusetts conditions it cost the farmer $.0845.

The Boston Chamber of Commerce has recently issued a booklet on the "Milk Question in New England," Avhich covers the entire situation of the producer, retailer, and consumer, bringing out clearly the many items that make up the cost of production and handling before it reaches the consumer.

Ten million American homes - and more - have taken the pledge to help win the war by joining in the United States Pood Administration to send to our armies and our allies as much as we can of the staple foods, meat, wheat, fat and sugar.

The food situation is constantly changing. To meet the conditions, the Food Administration must issue from time to time new directions to the people. For the present, we are asked to arrange our foods to correspond with the following directions:

TWO WHEATLESS days each week, and one WHEATLESS MEAL each day; the wheatless days to be Monday and Wednesday. By wheatless we mean to eat no wheat products.

TWO MEATLESS days each week which shall be Tuesday and Friday, and one meatless meal each day. By meatless we mean to eat no red meat - beef, pork, mutton, veal, lamb; no preserved meat - beef, bacon, ham, or lard. At present it is allowable to have poultry of any kind on meatless days.

ONE PORKLESS day each week in addition to Tuesday and Friday, which shall be Saturday. By porkless we mean no fresh or salted pork, bacon, lard, or ham, except as used in baked beans.

SUGAR - You can materially reduce sugar by reducing the use of candy and sweet drinks. We will make every endeavor to see that the country is provided with a supply of household sugar on the basis of three pounds of sugar for each person per month. Do not consume more.

On November 8, 1917, the County Agent, cooperating with the Poultry Department of the Norfolk County Agricultural School, mailed a questionaire to about 550 poultry keepers of the county. These questionaires were mailed to all persons keeping fifty or more fowls. On January 3, 1918, a followup was mailed. Over 300 replies were received from all piarts of the county, so that fairly accurate conclusions can be drawn as to the poultry situation in the locality which the questionaire covered. The following are the questions and the summaries to them: poultry during the coming year? Number reporting optimistically, 68 Number predicting small or no profit, 187 Number undecided, 37 Number not reporting, 9 local 'associations to form a county organization for promoting the interests of the poultry in the county? Number of poultrymen interested, 158

8. Would you be interested to enter a Norfolk County egg laying contest to begin next November? Number interested, 76 Besides the above questions, there were three others asking the supply of hatching eggs, day-old chicks, and mature stock for sale in season. This information gives us a directory where available stock can be secured when inquiries come requesting it. We have compiled such a directory from the replies received showing the pure bred poultry keepers of the county and will be glad to mail to those interested the names listed in any town which is desired. This list shows the breeds kept, and whether eggs, baby chicks, or mature stock are kept for sale.

The first question relative to the decrease in laying stock shows a curtailment of 37.5 per cent, or over one third of the normal numbers kept. The 82,796 birds given as the normal number of fowls kept does not mean that only this number is usually kept in the county, but is based only on the 300 replies received. The percentage of decrease shown in the summary to question one is perhaps no more than should be expected, when we consider the abnormal conditions now existing. The poor producing hens should be culled at all times. The benefit of culling has been brought plainly before the poultry keepers since the war. Poor layers only consume vialuable food which could be better used for other animals and human beings. The good birds, however, should be kept if possible. From the reports received. It will be seen that about two thirds decreased their laying stock while less than one third either made no change or increased in numbers kept. Among the 199 decreasing, 23 closed out their poultry entirely. Although a large per cent, decreased their flocks more or less, it will be seen that a very small number or 7.66 per cent, closed out entirely. Some of these who disposed of their entire flocks kept only a small number of birds. Only eight reported an increase In their flock, and their combined increase above normal was 1593 fowls, or an average of almost 200 each.

The numbers reporting profit and no profit are about equal. We believe that these replies relative to profit were fairly accurate, since 182 of the 300, or 60.66 per cent, kept business records. It appears evident from these figures that there is still a little profit in poultry keeping for some.

It is gratifying to find that so many are keeping records. Among those who kept records, 91 or 55.8 per cent, reported profit, while 72 or 44.2 per cent, reported no profit. In addition to this number, there were 19 others who kept records, but who made no report as to profits.

There was a great variety of interesting replies to the request for a frank opinion as to possibilities for profits in keeping poultry during the coming year. There were 68, or 23.66 per cent., who reported optimistically, or who believed the business would be profitable. There were 187, or 62.33 per cent., who believed that there would be little or no profit the coming year. This does not necessarily mean that these were ready to go out of the business. Most replies were agreed that the prices of grain and eggs would be the determining factors in making a profit the coming year. Several expressed the opinion that the business would be profitable if poultry men raised a part of their feed. Many stated that they intended to raise a part of their feed the coming year. Some thought that profits might be increased by selling some hatching eggs and baby chicks.

Almost two thirds of those replying bought practically all their feed, while 85 persons raised a part of it. Sixty people raised green food in the form of mangels, cabbages, rape, and other crops.

This table shows that of those selling eggs wholesale, a comparatively small percentage made a profit, while 60.3 per cent, of those retailing made a profit. There appears to be a correlation between retailing the eggs and profits.

A tabulation was made of those who reported that they kept records and retailed their eggs to see how many made profit or no profit. The results are as follows:

It is significant that 15S or over half of those replying favored a local poultry association to cooperate with other local associations to form a county organization for promoting the interests of the poultry industry in the county. It is planned to promote such organizations in the county within the near future.

The 76 replies stating their interest in an egg laying contest shows that it would be of real value and we hope thiat such a contest can be started. The starting of a contest will depend upon whether conditions are favorable in securing proper management.

The willingness of farmers to furnish information, in order that definite facts could be compiled for use in the betterment of the business, has been greatly appreciated by those delegated to make the inquiries. In order to make testimony of value, those who are called upon to give it must back it up with absolute proof.

Early Hatching And Mating For Production

We have a communication from the Poultry Department of the Massachusetts Agricultural College urging the importance of early hatching. The data might be summarized as follows:

2. Early hatched pullets lay more eggs than late hatched pullets and lay at a season when eggs are highest in price, thereby giving a greater profit.

5. Early hatched chicks as broilers will bring about 15 cents each more than the late hatched ones; as roasters about 50 cents more; and as egg producers about $1.13 more.

3. For Asiatic breeds, mate six to ten females to each male; for American and English breeds, from twelve to fifteen females to each male; and for lighter breeds, like Leghorns, from eighteen to twenty-five.

Incubation

The selection of good hatching eggs is the first step toward successful incubation. Eggs should be selected which have a uniform color, normal shape - neither long nor round - and large size. About two ounces each or twenty-four ounces to the dozen is .a good size. Eggs which have pimples, thin shells, and v>frinkles in the shell should be discarded. These characteristics of size, shape, color, and defects are inherited. Use only clean and fresh eggs, preferably not over a week old. Dirty eggs which are washed do not give las good results as clean eggs which do not require washing. Provide clean nests. Great care should be taken to secure eggs from healthy and vigorous stock.

The care of hatching eggs should receive careful attention. Keep in a clean, well-ventilated, and well-lighted cellar at a temperature of fifty to sixty degrees F. They should be turned daily if they are to be kept longer than a week.

It is usually most satisfactory to use hens for hatching where only a small number are to be hatched. When broody hens are not available early enough in the season, it is convenient and economical to have a custom hatchery do the work. This requires a brooder of some kind.

The sitting hen should be dusted with good lice powder before and during the hatching period. Feed, grit, and water should be provided for the hen and care should be taken that she returns to the right nest. It is not satisfactory usu;ally to set hens in a house where there are layers for the eggs will get broken and the hen may go on another nest. Change the hen to her new nest at night, and see that she has ;a rather dark and quiet place. A nest 14 inches square and 12 inches deep, with two inches of soil or sod in the botton and straw or soft hay on this, shaped to conform to the shape of the hen's body, makes a satisfactory nest. The soil or sod will provide moisture, and if dry should be sprinkled before the hen is set.

If one expects to use an incubator, it is well to see that the machine is well disinfected before each hatch, and that a new wick is provided. The manufacturers' instructions should be carefully followed, since those directions have been carefully worked out for that particular make of machine. Have the machine level and running at the proper temperature before placing any eggs in it.

If one intends to buy an incubator, it is best to get a standard and well recognized make. It never pays to get a "cheap" machine. It is better also to get a large size, since the per chick capacity cost is less for Investment, fuel, and labor.

Many people are prejudiced against the use of incubators, but if good eggs, properly oared for, are used, the machine a good one, and the operation correct, good results will follow. The omission of any of these factors, however, may mean poor results.

Representatives of Departments of Poultry Husbandry of certain Eastern States, including that of the Massachusetts Agricultural College, recently held a conference to adopt a standard mash and scratch ration for laying hens. First, was the question of the determination of rations which would be acceptable to all. Secondly, there was the problem of choosing a ration which was so made up by special maximum and minimum va'iations in amount of the various ingredients, that it would be possible to adjust sane to changes in feed supply, feed prices, and to Government regulation, without seriously injuring or altering the proper proportion of nutrients. It was further appreciated that this standardized ration would have two very material advantages. It would make possible cooperative buying of feed through the possibility of feed manufacturers preparing these mixtures and selling them in car load lots, to single poultrymen or to groups of poultrymen who a'e able to take advantage of large quantity buying. Furthermore, it would result in a standard mixture of known quality and usefulness, and if occasion reauired such mixture would give a uniform starting point from which modifications which might be made necessary, could easily be computed. It was further apprecinted that each state had its own local problems, and that conditions would no doubt arise where the use of certain products, locally produced, might make it desirable to materially modify the standard. The following rations were finally decided upon and approved as the basis for such standardization.

The above '-ation was arrived at after a careful study of the nutrients carried, the possible supply of the various grains, and the probable price during the coming year. Since the Government has regulated the quantity of wheat in poultry rations at not over 10 per cent., this amount was used in the standard scratch ration.

The mixer may adjust the amounts of the various ingredients in order to take advantage of supply and variation in prices as follows: Cracked corn may vary from 40 to 60 per cent, of the total ration, or fro^n 400 to 600 lbs. in each 1000 lbs. mixture. Feed wheat is to be constant at a 10 per cent, or 100 lbs. in each 1000 lbs. mixture. Oats and barley may each vary, from 10 to 30 per cent, or from 100 to 300 lbs. in each 1000 lbs. mixture.

The above changes, however, can only be made always within above stated ranges, and then only in such a-nounts, that the combined mixture shall have at least 10 per cent, of protein, 68 per cent, of carbo-hydrate, 4 per cent, of fat and not over 5 per cent, of fiber. The above standardized scratch ration contains approximately the following nutrients: 11.1 per cent, of protein, 72.6 per cent, of carbohydrates, 4.1 per cent, fat, and 4.6 per cent, of fibre.

The above standardized war mash was adopted as being the best mash mixture to supplement the previous grain ration, which it is possible to mix considering the amount and character of the nutrients provided, together with probable prices and supply or feed stuffs during the coming year.

No modifications are allowable in the mixing of this mash as it is not deemed that such will be necessary or appropriate, and furthermore, even slight changes in the relative proportions of the various constituents might be of such a nature as to materially injure the balance of the ration. In order that only good stanc^ard grades of various feeding stuffs shall be used the following mimimum analysis must be guaranteed, namely, not less than 20 per cent of protein, 58 per cent, of carbohydrates, 5 per cent, fat, and not more than 7 per cent, of fiber. This mash mixture contains approximately, depending on quality of ingredients, 22 per cent, of protein, 60 per cent, of carbohydrate, 5 per cent, of fat, and 5.8 per cent, of fiber.

Bules For Feeding

These rations are designed for the complete feeding of laying hens, the mash ration being especially designed for feeding in self-feeding hoppers, and the grain ration preferably fed in deep litter.

A general recommendation is made that to the average flock of hens these rations be fed in approximately equal amounts of mash and grain. In cases of extremely heavy production, it will be desirable to induce a greater consumption of mash by restricting the amount of grain fed. On the other hand, to breeding stock, or to birds producing only moderately, it may be desirable to feed slightly increased amounts of gj;mh. Two important advantages are gained by feeding considerable quantities of the mash; first, it carries a higher protein content which nutrient is especially necessary for egg production; secondly, the mash being the cheaper mixture a considerable consumption of this part of the ration results in lessened cost of total feed consumed.

The decision of the members assembled was to feed meat scrap in the proportion mentioned in the ration until the supply is exhausted^ and this, regardless of price. The exception was mentioned that where obtainable skim milk or buttermilk would prove a suitable substitute. It seemed to be generally felt that the feeder could use one-half fish scrap and onehalf beef scrap, although no one cared to 'go on record as recommending fish scrap as an entire substitute. Good digestor tankage was spoken of as a future possibility. It is expected that green feed, oyster shell, grit, etc., will be supplied in connection with these standard war rations, in regular amounts.

At the same meeting, resolutions were passed urging the United States Food Administration to regulate the price of corn, and to counsel the sale of cold storage poultry products.

The United States Department of Agriculture urges as many as possible of the farmers who have not raised chickens, to stock their farms this year with flocks large enough at least to S'upply the needs of tlieir own households. It does not advise that the general. farmer embark in extensive raising of poultry, but warns against such ventures. But it sees no reason why every farm should not produce enough chickens and eggs for its own use, and why there should not be enough surplus to make chickens and eggs available to the general public, and in such quantities that there will be markedly less domestic demand for the meats that are needed abroad and that can be transported there.

One big aim in this endeavor is to increase to 100 hens the average size of the American farm flock. The present average is 40 hens. The desired increase it is believed will bring the desired production. Every pullet and young hen sold for food now means a reduction of from five to twelve dozen eggs in the potential egg supply of next spring and summer. The Department urges the saving of fowls of producing qualities so that they may be used for stock in the early spring.

More chickens and more eggs will release more meat for our armies and the Allies. They cannot get our chickens and our eggs, since it is difficult to ship them compared with heavier meat animals. Poultry can be increased more rapidly and more economically than any of the meat animals. Chickens will live largely, grow, and prosper on waste that never otherwise would be of 'Use, and will eat the infant bugs, particularly orchard pests, before they have had opportunity to do great harm. Chickens require a minimum of attention. Most of it can be given by women and children. Very little heavy labor is required.

Early hatching is essential. The early hatched chicken not only lays the winter egg, but is best able to withstand disease and parasites. Late hatched fowls are late in maturing, do not lay well in winter, and do not sit until late in the following spring. It is the midsummer months that chickens are hurt most by lice. The late hatched chicken has not had time to become large or strong enough to resist lice attacks, but the early hatched chicken by midsummer has become strong and hardy enough to do so. Early hatching will increase the number and size of fowls and the number of eggs produced next year. It will mean bigger birds and better winter layers.

Every effort should be put forth to increase poultry production since this seems to be the only method of averting an inevitable meat shortage both in this country and abroad. It is up to the farmers and the back yarders to produce as much as can be produced economically.

We have a few good Single Comb Rhode Island Red, Barred Plymouth Rock, and White Wyandotte breeding cockerels which we will sell at $3.00 each. - Poultry Department, Norfolk County Agricultural School.

Incubation And Brooding Equipment Wanted Chicks And Hatching Eggs

Sometimes we have calls for the names of those who have secondhand incubation and brooding equipment for sale. We will appreciate it if those having such equipment for sale will send us a list of same, giving make, capacity, condition, number of years used, and price. It should be understood we cannot promise to find buyers for this equipment. CHICKS AND HATCHING EGGS

In our recent survey of the poultry industry in Norfolk County, we included a request that those having stock, day-old chicks, and hatching eggs for sale give us their names so that a directory might be made. We have compiled these names, the breeds kept, and whether chicks, stock, or hatching eggs are for sale in season. We will be glad to furnish upon request a list of such breeders in your town or of the breeders of a given breed in the county.

The ploughing was done in fine shape the last days of May. Earlier planting was not practical on account of cold. After ploughing (8 in. in depth) the land was rolled, then the fertilizer was put on with .a machine spreader and harrowed twice. No fertilizer put in hills. A machine was used for checking and furrowing at same time.

The corn was backward and came up uneven, necessitating replanting in some hills and an additional amount of fertilizer spread on at the last cultivation. Planting':

The fuel .shortage of which we have been warned during the past six months has reached a crisis, and the stringent measures adopted by the Federal Fuel Administration have made us realize very keenly the necessity for the conservation of fuel. The situation demands that every individual and every concern using fuel shall reduce their requirements to the minimum, and in order to accomplish the desired results there must be a thoroughgoing coopeiation of all concerned.

The war has created a dcniand upon the United States for one hundred million extra tons of coal this year. Although fifty million tons more coal is being mined in the United States this year than ever before, yet the increased production will not supply more than half of the increased demand. The remaining fifty million tons needed to support war activities and to keep our people warm will have to be saved shovelful by shovelful through patriotic care in American factories and homes.

The army cantonments must be heated. The munition factories must be maintained at full speed. The battleships must be coaled. The public utilities must be adequately supplied with fuel. The homes of the people must be maintained at a healthful temperature. The accomplishment of these things reciuii'es more coal than can be produced. Stretching the available amount is the only solution of the problem. The curtailment of equipment and transportation facilities, together with a shortage of labor, have brought about the present coal situation.

The waste of fuel in the household is small compared with that in public buildings, in factories, and by transportation companies, but in the aggregate it amounts to hund'-eds of tons a year. The Fuel Administrator has made the following appeal to the householder:

In localities where wood is abundant, the housekeeper is urged to use wood in her range. This not only conserves coal for other purposes, but at the saiie time reduces the amount of fuel used. In this way it can be so arranged that the" cooking shall aU be done at one part of the day and the fire extinguished v/hen the cooking is done. Under these circumstances, the fireless cooker is found to be one of the most practical and economical devices to use for dishes requiring a long slow cooking. During hot weather the use of a kerosene stove and a fireless cooker is a great convenience, since it not only accomplishes a saving in fuel, but helps to keep the kitchen cooler.

The fireless cooker is one of the most practical labor saving devices for the home. It saves fuel, labor, and the housewife's time. It is a time saver, for foods cooked in it do not require watching and may be left to themselves without danger of overcooking the food. This relieves the housekeeper so that she may attend to other duties. Another advantage in the use of the fireless cooker is that it makes it possible to

The principle employed in the fireless cooker is to retain heat in food previously heated by covering the food vessel and surrounding it with some good insulating material which tends to prevent the passage of heat.

The bean holes of lumber camps, the clambakes where clams are steamed in seaweed over hot coals, and the hay box used for keeping dishes hot, are all applications of the principle of the fireless cooker.

The commercial fireless cooker costs more than does the homemade one; on the other hand, it is Likely to be more durable, it seldom has any absorbent material exposed to the odor and the steam from food, the cooking compartment can be more easily kept clean, and it is frequently provided with a ventilating valve or some such device that makes baking and roasting possible. However, the homemade tireless cooker has proved to be wholly satisfactory for such foods as cereals, vegetables, dried fruits custard, fowls, and certain cuts of meat, and can be constructed very cheaply.

There is practically no danger of fire from a homemade cooker, unless very hot radiators are used. Under no conditions can a very hot radiator above the food be safe, because it is too near the muslin of the cushion. While baking is impossible without the use of radiators, there are sufficient other processes for which the homemade cooker may be used to warrant the trouble and the small cost of making one.

The cost of a homemade fireless cooker may range from about one dollar and a half to eight dollars or more, depending on the materials used. If several sizes of aluminum pails with clamps and covers are bought for food containers, the cost may equal that of a small commercial cooker. A very satisfactory and durable cooker can be made keeping the cost under two dollars.

Directions For Making A Fireless Cooker

A wooden box, a butter firkin, a trunk, an ice box, a galvanized iron lash can, and a wooden candy-bucket are among the articles that have been successfully used in the construction of a fireless cooker. If an ordinary box is used, it should be of heavy enough material to permit the use of good hinges and fastenings.

Ground cork, sawdust, excelsior, mineral wool, paper torn in small pieces and crumpled, powdered asbestos, shavings, straw, hay, wool, and cotton batting are commonly used as insulators. Mineral wool and powdered asbestos are both good insulators and have the additional merit of not being inflammable; but they are harder to work with than are the other materials. Gloves should be worn by the person doing the packing, and care should be taken not to pillow the material to enter the nose and the mouth. Cork is light in weight and has proved to be good. Excelsior or sawdust is good and is easily obtained. Sheet asbestos oneeighth of an inch thick has proved to be the best weight for lining the outer case and covering the inner bucket; it is more durable and efficient than is the lighter weight, and it can be m'ade to fit the curved surfaces more easily than can the heavier weight. Cardboard may be used instead of asbestos and is less expensive.

1. Select a box, a bucket, or a can of suitable size, and line it with sheet asbestos or cardboard of one-eighth inch thickness. There should be a close-fitting cover, and this, too, should be lined with sheet asbestos.

2. Select an inner bucket or kettle with a cover and of such a size that there may be a space of at least three inches between the outer box or bucket and the inner bucket. Cover the outside of the inner bucket and its lid with sheet asbestos or cardboard of one-eighth inch thickness.

3. Pack into the bottom of the asbestos-lined outer box or bucket a layer at least three inches deep of whatever nonconducting material is to be used. If excelsior or torn paper is used, pack it down tightly. A baseball bat is useful in pounding it down.

4. Place the asbestos-covered inner bucket on the layer of nonconducting material in the botton of the outer box or bucket, and pack the space between the outer box or bucket and the inner bucket with more of the nonconducting material, filling the space to within about one-half inch from the top of the inner bucket. Be sure that the insulating material is tightly packed down.

.5. Make a collar of zinc, cardboard, or sheet asbestos, to cover the exposed surface of the insulating material*: Zinc is good for this purpose because it does not tear with constant use as do the other materialiS, it can be washed, and it does not rust. An old piece of muslin, which can be washed frequently, may instead serve the purpose of keeping the insulating material clean and in its proper place.

6. Make a cushion of such material as muslin or denim, which when filled with the nonconducting material, will be at least three inches thick and will, as exactly as possible, fit into the space between the top of the inner bucket and that of the outer box or bucket. This cushion may be made by cutting out of the material two pieces of the desired shape and size, and putting them together with a straight strip of the desired width, with extra allowance for seams.

Food Vessel

Any utensil which has a tightly fitting cover and which will fit the well or inner bucket may be used. The receptacle may he of tin, enamel, or aluminum ware. Aluminum is the best because it will retain heat for a longer time and is more durable.

The Cake Of A Fireless Cooker

The interior of the fireless cooker should be kept absolutely clean. It should be washed, dried, and sunned, if possible, each time after being used. It should remain open for several hours after use, and it should never be tightly closed when not in use. The observance of these precautions prevents the food from acquiring an unpleasant taste from odors or remnants of food previously cooked.

The Use Of A Fireless Cooker

The tireless cooker, like any other piece of equipment, shauld be used intelligently in order that the best results may be obtained. As previously stated, for certain cooking processes and under certain conditions it may be no more economical in fuel, time, or labor, than is the ordinary range, therefore, fireless cookery should be studied carefully by the housewife in order that she may discover its best applications. A few experiments with Various kinds of foods, based on receipts adapted to the use of a fireless cooker, are necessary in order to give one the desired mastery. , -, ^ ^^ .j.^ of the transfer from the stove to the cooker, influence the length of time required for the cooking. The temperature to which the radiator is heated also determines to a certain extent the length of time the food should remain in the cooker. The period that gives the best results is more or less definite for each food. However, since individual tastes differ, definite statements in regard to the required time should be verified for each household.

Care should be given to correct proportions in receipts, because there is no opportunity for the evaporation of excess moisture in the cooker.

Foods, such as pancakes, that require rapid cooking over a hot fire, are not well suited to the fireless-cooker method. Biscuits may be successfully baked in the cooker, but since the heat required to raise the radiators to the proper temperature will bake the buiscuits in an ordinary oven, there seems to be no justification for its use in this case. However, for foods that require long cooking in order to be made more palatable and digestible, the fireless cooker is admirably suited.

Cereal products, such as rolled oats, cracked wheat, and hominy, give excellent results when cooked in a sufficient quantity of water in a fireless cooker. The first rapid cooking on the stove bursts the starch granules; the long-continued, slow cooking in the fireless cooker softens the fiber and completes the cooking of the starch, thereby making the nutritive matter available for use by the body.

The tough, and consequently cheap, cuts of meat are equally as nutritious as are the more tender and more expensive cuts, but they require long cooking at a low temperature in order to be made palatable. Intense heat shrinks and hardens meat fiber. The extraction of meat juices for soup, which necessitates long cooking at a low temperature, is well accomplished in the fireless cooker. If it is desired to retain the juices in the meat, the outside of the meat should be seared for a few minutes at a high temperature; the meat should then be cooked at a temperature somewhat below the boiling point of water until it becomes tender. The meat should be thoroughly heated to the very center before being transferred to the cooker. Fowls are especially good when cooked by this long, slow method.

As a means of enabling one to have warm water at hand without keeping a fire, the fireless cooker is of use in homes where there is no boiler connected with the range, and especially where the fuel used Is coal or wood which necessitates building a fire.

Food Facts

The wheat we export from now on will be the direct amount that the people save out of their bread, for we have shipped our surplus. This means literally that everyone who saves a slice of bread is giving a slice of bread to our allies.

Every particle of diminished consumption by the American people is one particle more for the soldiers, the men, the women, and the children of our associates in the war. There is a personal obligation upon every one of us toward some individual abroad who will suffer privation to the extent of our individual negligence.

Beef Casserole

Select a tough cut of meat from the neck or shank. Cut the meat into cubes. Sear it well and place in the fireless cooker kettle. Add the other ingredients and boil for five minutes. Transfer it to the cooker and allow it to remain for five houi-s.

Prune Saic'E

Wash the prunes and soak over night in twice their quantity of cold water. Boil for five minutes in the same water in which they were soaked. Remove to the fireless cooker and let it remain for four hours. No sugar need be added.

Rolled Oats

Tliree cup.s of water, 1 teaspoon salt, 1 cup oatmeal. Carefully look over the oatmeal and remove any husks or foreign substance. Add gradually to the boiling salted water and boil rapidly for 10 minutes, stirring constantly. Put the vessel into the cooker as quickly as possible and allow to remain for about twelve hours or over night. When removed from the cooker it may have to be reheated. To do this, set the cooker pan in a pan of water over a fire. When the water boils up well, the oatmeal may be served.

"I am sure you will be interested to know just what we have saved In Massachusetts for the month of November in the line of meat and wheat. This saving does not take into account at all the saving made by the householders, which must be tremendous as so many of TEem have been closely following my request. The figures which have been handed me show that a saving has been made in the following items:

"These figures show a splendid gain over October, but, notwithstanding the fact that Massachusetts, as far as can be ascertained, is far ahead of any other State in the Union, we have got to save more as the call for foodstuffs abroad is steadily increasing even now."

The Extension Service of the Massachusetts Agricultural College held a series of Junior Extension schools for boys and girls in Norfolk County, during the week of January 21. The program included a talk and a demonstration of garden work by Mr. Gardner Boyd, Assistant Director of the Junior Extension Service; a demonstration on war bread, and a talk on Home Economics club work, by Miss Helen M. Norrls, State Leader of Home Economics Clubs; a demonstr'ation of poultry club work, by Mr. A. Lawrence Dean, State Poultry Club Leader; and a talk on pigs, by Mr. V. A. Rice, State Pig Club Agent. Mr. George L. Farley, Director of the Junior Extension Service, also spoke in the schools on club organization, and addressed parents and teachers on the value of club work, in several places.

Schools were held, through the cooperation of the Superintendent of Schools; in the following places: one at the Kimball School in Needham, to 320 pupils, and one at the Needham Heights School, to about 20(> pupils. One school was held in Dedham, and one in East Dedham, at which about 500 pupils from the Ames, Avery, Oakdale and Quincy Schools were in attendance. Mr. Farley spoke to the high school students, and Miss Norris to the Riverdale School pupils, in addition. In Stoughton, one school only was held, which was attended by 350 pupils from the High and Grammar Schools. One school was held in Randolph for about 200 pupils from the high and grammar schools and one in Holbrook for about 80 grammar school children. On the same day, Mr: Farley spoke in the Avon schools. One school was held in Cohasset, when Mr. Farley spoke to teachers and adults. Mr. Farley also spoke in the Weymouth schools, and Miss Norris spoke before the girls in the South Braintree schools.

The week's program was a new departure in Junior Extension work, but excited much favorable comment from the school superintendents and teachers who came in touch with it, and won a hearty response from the boys and girls. Some two thousand children were reached, not only with a thorough explanation of what club work in general stands for, but with very definite instructions as to carrying on the work in each of the different club projects. This was supplemented with printed outlines distributed to each child, and the talks and demonstrations were illustrated with charts, diagrams, and pictures which served to bring out the various points of interest with added force. The work thus started will be followed up by the County Club Leader, who will organize and enroll the club members. At planting time, the County Agent will hold planting demonstrations to follow each of the schools already held, and during the season the County Leader will have the assistance of the specialists from the College in following up the special plans of the work.

Saturday, January 26, about 100 boys and girls representing all sections of Norfolk County gathered at the school for the first annual meeting of the "Norfolk County Success Club", this name being adopted at the meeting.

Mr. V. A. Rice, Government Animal Husbandry Agent in charge of Pig Club work for Massachusetts, gave a short talk, emphasizing the need of being real workers, not slackers, next summer, if 1918 is to be a real "success" year.

In the afternoon, following a dinner served in the arena, the committee reports were accepted and a constitution adopted. When the county organization was completed, Mr Farley gave the first annual talk to the club on the topic, "Sucoess by Sticking to It."

Committees for each club, consisting of a representative from each town where the work is being done, were appointed and these committees will be extended as the work develops.

Miss Helen M. Norris, State Assistant Club Leader, in charge of girls' work, spent January 10 and 11 in Norfolk County in the interest of the Home Economics Club.

In January a special call has come out to the volunteer armies of the Pood Administration emphasizing the opportunity to serve by refraining from the use of wheat and by using corn. WHY?

1. Because we have exported the whole of the surplus of the wheat from this harvest after reserving to ourselves an amount sufficient for normal consumption of seed and flour until the next harvest.

2. Corn meal, even at the present unprecedented high prices, according to a comparison of nutritive food values prepared by the United States Food Administration, continues the cheapest food found in a survey of fifty staples. There is twice as much nutritive value in a dollar's w'orth of corn meal, even at the prevailing high prices, as in a dollar's worth of wheat bread.

3. In Europe it has proved impossible to introduce straight corn bread, because of the lack of corn mills. The lack of durability in corn meal does not permit its extensive shipment.

If you hear your friends complaining that the price of bread in England is less than it is in the United States, tell them that it is not made from the same flour. The English flour uses more of the wheat kernel than ours, and the English war bread includes other cereals and potatoes.

A larger difference in price cones from the fact that the British Government deliberately sells flour at a loss, subsidizing bakers to the extent of $200,000,000 to hold down the price of bread artificially, the loss to be made up, of course, through taxation.

Russia collapsed not because of the Germans on her borders, but largely because of the failure to organize and feed her own citizens; and if we are to emerge victorious from this war, we can not risk the collapse of another of our associates in the war from this same cause. There is no waste of food across the water; there is the most drastic reduction in consumption; there is actual privation among women and children; there is starvation in Belgium.

Farm Bureau Department

Mr. F. B. Rice, Norfolk County Food Administrator, is arranging conferences with the town food production committees, representatives of all local organizations, and interested citizens. These conferences are for the purpose of outlining the program of the Food Administration, and to get unified and concerted action, that the best results may be obtained. Those present at these food supply conferences will then present the plan to their respective organizations. There is the greatest necessity for every person in the country to know just what the plans are and what work is to be done, in order to cooperate to the fullest extent with the Food Administration.

In response to an invitation from the State Committee on Mobilization of High School Boys for Farm Service, the superintendents of schools and high school principals of the state met Saturday, January 26, in an all day session at the State House, to discuss plans for providing boy labor on the farms the coming year. Mr. Stephen R. Dow, Secretary of the Committee, told of the successes attending the camp organization of boys in farm service last year, and pointed out the very great shortage of farm help and the willingness of the farmer to accept the right kind of high school boy. The present situation called for the heartiest cooperation of the school authorities. Director F. A. Smith of the Essex County Agricultural School proposed that the agricultural schools offer short courses this spring for high school boys without experience, so that some familiarity with common tools, machinery, and farming operations may be acquired before entering upon farm work.

Following out the suggestion of Director Smith, the Norfolk County Agricultural School, submits the following tentative plan of cooperation to the high schools of Norfolk County and other towns and cities in this vicinity:

Handling axe. Harnessing horses and hitching to plow, wagon, tip cart. Mixing and identification of feeds and hays for stock. Care of tools and machinery - cleaning and oiling. Planting, thinning.

On .Tanuary 29, 1918, n letter was mailed to the farmers and land owners of Millis, Medway, and Bellingham, stating that it is possible that the State will place in some communities in Massachusetts tractors, plows, harrows, seeders, and harvesting and threshing machinery, with experienced operators, with a view to raising more crops this year. The estimated cost for plowing and harrowing an acre of land ready for planting was given as $6.00. Since then, this figure has been reduced by Secretary Wheeler to about $4.50.

Any interested were asked to reply, so that those who are to locate these machinery units could know whether the demand was sufficient to warrant placing one in this locality. There have not been enough replies to show that an outfit would be used enough to pay in any of the towns so far surveyed. In order to operate one of these units efficientlj', the fields to be operated will need to be in close proximity to each other, and the total acreage sufficient to keep the outfit working at maximum.

There appears to be a misunderstanding in regard to the sale and killing of poultry. We give below notice taken from the Massachusetts Food Administration Bulletin:

"Rule 14. The licensee shall not, between February 11, 1918, and April 30, 1918, purchase, ship, sell, or negotiate the sale of any live or freshly killed hens or pullets provided, however, that this shall not prevent the purchase, shipment, or sale between February 11 and February 2-3, 1918, of hens or pullets which were either killed or shipped prior to February 11, 1918, to 'markets for sale as food, and provided further that nothing In this rule shall prevent the purchase, shipment, or sale of live hens or p>ullets for egg production purposes. Effective February 11, 1918.

"The 'licensee' above mentioned refers to a dealer or packer already licensed by the United States Food Administration. It does not mean the grower of poultry, who is exempt from license as to products of his own or leased land. Therefore, the rule does not prevent the individual grower from selling to a customer who Is himself a consumer,"

From the foregoing it appears evident that there is no restriction ^upon using one's own poultry for home use. Furthermore, a farmer or poultryman can sell his poultry live or dressed so long as he sells it to the consumer. The restriction upon dealers is evidently to prevent the purchasing of large lots of live poultry to meet the lusual spring demand for the Jewish holidays, thereby further reducing the already decreased supply of breeding stock during the breeding season. Also, it is expected that the restriction will release a large amount of cold storage poultry which should be disposed of. This restriction will not interfere with the continued culling of unprofitable birds in the flocks of farmers land poultrymen, nor does it prohibit the sale of stock for breeding or egg production purposes.

Hatch Early

Again we want to call attention to the importance of early hatching. Each year hundreds of birds are reai'ed which are kept at a loss because they are hatched too late. The early hatched birds are more vigorous, grow faster, produce early broilers which bring highest prices, lay early in the fall when eggs are high, resist disease, and stand hot weather well. The general purpose breeds, such as Rhode Island Reds, Plymouth Rocks, and Wyandottes, should be hatched during March and April, preferably from March 15th to April 15th. It is doubtful if hatching these breeds later than May 1st will be profitable. Leghorns may be hatched in April or May, since they mature more rapidly.

Arrangements for hatching eggs, chicks, and custom hatching, should be made at once, since they will be difficult to secure on short notice.

Before very long, spring will be here - at least we hope so - and the land will be in condition to get ready for planting. It is necessary then that we see to it that our tools and machinery are ready when the work begins, so that we will not have to waste any time looking for missing parts or And that some part is broken or loose, or that another part is so rusty that it will not work well.

Perhaps the harnesses need repairing, the double or single trees may be broken, the harrows may not be in good condition, we may have misplaced the hoes or spading fork. Let us attend to these things before the work begins. It is especially important with the present scarcity of labor that the machinery be in such condition that it will give us the best possible service with the least amount of time spent on repairing when this time can ill be spared.

On Saturday, February 9., the Norfolk County meeting in the interest of food production, conservation, and preservation, was held at the Agricultural School. The morning was devoted to sectional meetings where definite plans were presented for the spring and summer campaign.

In the food produ'ction section, Mr. S. R. Parker, State County Agent Leader, spoke of the importance of finding out just what is needed in each -community, and how much can be produced this year. His suggestion was that members of the town committees see each farmer to find out how much he produced last year, and try to induce liim to increase liis acreage this year. Mr. John D. Wfllard, speaking for the State Food Production Committee, outlined the plans of that committee. He urged the farmers to plant anore of such j3roj>s as reguire ,a miuamum .Qf lahor (corn, oats, barley, rye, wheat, and buckwheat); to produce a potato crop equal to that of 1917; togrow more forage crops and proteins for stock feed. In garden production, an increase of the substantial food products was recommended. Mr. Willard also urged a greater production of swine, sheep, and poultry, the latter through an increased number of backyard flocks. There is especial need this year to purchase all supplies early, and Mr. Willard advised consolidating orders where possible to secure car load shipments. The State Committee is trying to aid the farmers by providing heavy machinery to be used cooperatively, and is also making an effort to help in securing labor. Mr. Munson, the County Agricultural Agent, outlined the work of the community markets during the season of 1917, and urged their further development this ycnr, especially in towns of more than 10,000 population. For the smaller towns, Mr. Munson recommended the community exchange.

About eighty women were present in the conservation section and they showed much interest in cooperating to carry out the program suggested. Miss Comstock, the State Home Demonstration Agent, told how the individual home could be reached with the message of food conservation; Mrs. H. W. Dresser, from the National Civic Federation, spoke on meal planning under present conditions; Mrs. Malcolm Donald, from the same organization, talked about Food Thrift Centres, and told especially of the work in Brookline; Miss Simonds, the Home Demonstration Agent, presented to the women a plan for food conservation work in Norfolk County for the ne.xt three months.

The school superintendents' section discussed plans for the mobilization of high school boys for farm service, and considei-ed plans proposed by Mr. Kingman for sending boys to the Agricultural School for five or six days training.

The afternoon meeting was held in the arena, and was attended by about one hundred and twenty-five people. The speakers were Dean Yeomans of Harvard, Mr. John D. \t^illard. Secretary of the Massachusetts Food Production and Conservation Committee, and Mr. Fred B. Rice, food administrator for Norfolk County. Emphasis was placed upon the need for unity of effort on the part of everyone. Dean Yeomans urged the enlisting of the efforts of every individual in this country to back the war. He pointed out that we need to organize our country on a war basis, and match an American man against every German man, an American woman against, every German woman, and an American child against every German child. The facts must be plainly set before the people. Those present at this meeting are depended upon to take the message home to their individual communities, and to urge the people of Norfolk County to produce and conserve an abundant food supply for 1918.

The poultry meeting held in the Agricultural School on the afternoonof February 8 was attended by about one hundred and twenty-five people. Professor A. G. Lunn from the Massachusetts Agricultural College, and Mr.. Edward BroAvn, of London, England, who is president of the International' Association of Instructors and Investigators in Poultry Husbandry, were the speakers.

Professor Lunn told us some of the benefits to be derived from theorganization of local poultry associations. There are about thirty-five poultry associations in the state at the present time. A few of them, made upalmost entirely of men who are making a living from poultry keeping, are well organized and active. They prepare annual programs, assigning subjects in advance to committees from the membership. These committees make reports on problems that they have worked out on their own places, pnd all take a personal interest in the discussions. Experts from the col- .

lege are sometimes present to take part in the discussions, all working together in a helpful cooperative way. The war time conditions have shown us that a careful study of the industry is much needed, in order to place it on a firm business basis. Mr. Lunn suggested that cooperative buying might help solve the problem. Plymouth County has an active poultry association. Would not one be helpful to the poultry keepers of Norfolk County? Mr. Brown was sent by the International Fraternity of Poultry Keepers to urge increased production of poultry in the United States, in order to meet the demand which is sure to come at the close of the war. The association is making arrangements for large quantities of stock to be shipped in bulk to restock the poultry farms of Europe when the war is over. The demand, he said, will be chiefly for pure-bred laying stock. In England, many of the people have been able to keep their poultry stock under war time conditions by growing green food and succulence, by providing free range, and by the utilization of table scraps.

Extension School On Food Conservation Held In Holbrook

A two day extension school on food conservation was held in Holbrook, . February 19 and 20. Eight talks and demonstrations pertaining to the present food situation were given, and were well attended by the local people. It was arranged with a talk and a demonstration each session, the morning session running from 9:15 to 11:30, and the afternoon session from 1:15 to 4. There was an average attendance of 56 women, over fifty per cent of the women attending every session. We feel that the success of the school was due largely to the very complete arrangements made and to the publicity given to the school by the local Woman's Food Conserva^ tion Committee.

At this time of the year we should not forget the pruning of the fruit trees. If they are pruned each year, the job is easy. But if they are allowed to go for several seasons without having the cross and interfering branches taken out, the diseased wood removed, and small branches thinned from the bearing wood of the larger main limbs, then it is a more difficult task. The longer it is delayed, the harder it becomes to put the trees in condition so that the best fruit will be grown.

The only correct way of pruning a tree is to start the year it is set out, and then give it attention each year, thus making a minimum amount of pruning necessary at one time. Even if the owner thinks the trees are not in need of pruning, it is always worth while to give them a good inspection and make pretty definite plans regarding the care for the season. The pruner will be able to notice the needs of each tree as to its growth, forming of the head, etc.; also diseases or insects, such as the San Jose Scale, may be detected when working among the branches. Such conditions in Individual trees may be noted as discovered, and plans can be made to correct the trouble.

Those who have dormant spraying to be done on their fruit trees should begin at once, ;ind avail themselves of every warm quiet day in order to get the work of fighting tlie San Jose Scale and Peach Leaf Curl well under way before the season is so far along that time will be too limited to do it thoroughly. A thorough application of one part of commercial lime and sulphur solution mixed with nine parts of water, will kill scale on fruit trees and control the leaf curl on peach trees. Thorough spraying means that every portion of the bark of the tree, from trunk to the tips of the branches, should be covered.

The San Jose Scale is about the size of the head of a pin, and the spore which is the seed of the fungus is microscopic in size. Any area of bark on a fruit tree may be infected with San Jose Scale, and if an area no larger than the head of a pin is uncovered with lime sulphur solution, a live scale may be left to multiply into a million insects during the symmer. Any portion of the surface of a bud on a peach tree may furnish a place of entrance for the spore of the peach leaf curl fungus, if left uncovered by lime and sulphur.

After having selected the orchard site with due regard to weather and soil conditions, the stock should be purchased. As much thought and attention is required when ordering fruit trees as is needed in their setting and cire after setting. Having decided on the varieties and the number of trees to buy, you should get your order in early so you can plant them as socm as the soil can be worked. In ordei'ing keep in mind the fact that cheap priced trees are seldom cheap in the end, for the varieties are often different from what you ordered, and so are of little use to you.