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The Seaforth News, 1948-09-16, Page 7SAL ' �Ri/1C`(E EXPERT REPAIRS ilk 6.1P—is THURSDAY SEPTEMBER 16 1945 THE SEAFORTH NEWS The book you end To you, it tells the most interesting story in the world—especially if you are the saving kind. You can translate it into many purpose holidays to come; education for your children; things for the house; added security .. . But you never let even your intimate friends see the contents. The information in your passbook is strictly between you and your bank. Your bank keeps it that way. SPONSORED BY YOUR BANS FTER HARVEST CULTIVATION lis is the season of the year when many farmers are giving attention to after -harvest cultivation.. From the standpoint of weed control, says R. E. Goodwin,. fieldman. of. the Ontario Department of Agriculture, much can be accomplished, ac cul- tivation during these summer days provides proper circumstances for weed seeds to sprout,. and. the young plants can be destroyed by minimum effort with mecchanical equipment. Furthermore of twitch grass, siw thistle and other perenn- ial weels can be brought to the sur- face for exposure to the drying ef- fects of sun and wind. 0 After harvest cultivation is also effective in putting the soil in good tilth for succeeding crops. There- fore sot os often the practice of pro- gressive farmers to plow up old meadows,. run -out, pastures . and fields that are not productive at this, time of the year, after which these fields are given frequent cultivation and either seeded to fall crops or suitably, prepared. for, the. early seeding• which gives maximum pro- duction during the next growing season. Good fanning practices, says Mr. Goodin, also include plowing under green manure crops to add organic natter, an important requisite of productive soil. Clover aftermath or buckwheat are often used for turn- ing under the late summer and fall months, while rye and sweet clover .are often seeded, to be plowed un- der in the following spring. A suitable crop rotation should not be overlooked, and it should be planned, keeping in mind a success- ful, long-range. orop production pro- gramme, in order to (1) maintain the organic matter supply. (2) re- store nitrogen. (3) alternate crops .haveing different root systems and habits of growth. (4) help control weeds, plant :diseases and insects. 1(5) ail in distributing the labour requirements throughout the gr ow ing season. • "An unusual competition has been staged at Spruce Grove, near Baden, in conjunction with the Soil Conser- vation and Wheatland Field Day. This was a competition between two varieties of winter wheat. Two plots of Dawson's Golden Chaff and Cornell 595 of exactly four acres each had been planted side by side in the same field, and handled in exactly the same way in each case. The field was an alfalfa -timothy sod, and was broken up two weeks before seeding. A high yield was therefore not. expected. "The two plots were combined on the same day, and, the grain from each plot was taken to the seed cleaning plant at Baden and care- fully checked. The results were somewhat surprising. The four acres 1 of Dewson's yielded 117.7 bushels ' or 29.4 bushels per acre, The same area of Cornell 595 yielded 147.7 bushels or 36.9 bushels per acre, giving Cornell an advantage of ex- actly 7.5 bushels per acre. "Some winter killing occured in eache plot, but the damage was not extensive. However the cold spring with drying winds caused both lots to suffer somewhat, but Cornell ap- peared to make a better recovery from this spring injury and this was reflected in the yield. In test plots throughouh the Province for the past five years Connell 595 has outyielded Daw- son's by over two bushels per acre. This new variety was- produced at Cornell University, Ithica, Naw York, and was introduced into Ont- ario in the fall of 1946. It is highly resistant to loose smut, which has been causing heavy losses in wheat fields in Ontario in recent years." CORNELL 595 IS BEST- VARIETY CF WINTER WHEAT Winter wheat growers in Ont- ario have been speculating for some time as to the results of tests made. with outstanding varieties of winter wheat, and, according to W. H. Wadell, wheat specialist of the Department of Field Husbandry at the Ontario Agricultural College, comes up with the information that. the new variety, Cornell 595 has proven superior to the old favour- ite Dawson's Golden Chaff, Mr. Waddell reports in -detail as follows;. NEW MEMBERS ON STALLION BOARD Owing to the recent death of James Brandon, of Forest and the •resignation of T. A. Crow, Sear - bore Junction, of the Ontario Stall- ion EnrolmenBoard, two new ap- pointments to the Board, to replace them are announced by the Hon. Thomas L. Kennedy, Oneario Min- ister of Agriculture. The two new appointees are Dr. C. A. Burt, of Simcoe. a former Federal Stallion Inspector, and R. . Brodie Ness, of Portsmouth, a director of the Ont- ario Clydesdale Club. The other members of the Board are A. A. Haas, of Paris and Dr. W. J. Fow- ler, of Guelph, who is chairman of the newly -constituted' Board. W. P. Watson, Livestock Commissioner for Ontario, is its secretary and execut- ive officer. PREPARING POULTRY HOUSES FOR PULLETS From the standpoint of disease control, it is important that the lay- ing house be thoroughly cleaned and disinfected before moving pullets into it in the fall, says W. J. Cuthbert, Dominion Experimental station, Prince George, B. C. Drop- pings, litter and other material should be removed with shovel and scraper and the ceilings, walls and floor swept with a stiff broom. It is then desirable to soak the floor thoroughly so that the remaining dirt may be scrubbed off. This pro- cedure should be followed by scrubbing walls, floor and fixtures with a hot lye solution made by dis- solving one pound of lye in 30 gal- lons of water. When this 'is dry, it' is advisable to apply a reliable dis- infectant, such as lye in two or three per cent solution, chlorinated lime in the proportion of six ounces to each gallon of water, or one of the many commercial preparations available on the market. The cleaning and disinfecting of the poultry house must be done thoroughly, with great care taken not to overlook the cracks and corn- ers. If neglected, these may provide excellent hiding places for disease germs and parasites. Round poles are not altogether desirable as roosts because they have a tendency to check on drying and this makes thein difficult to clean. Lengths of 2 x-4 inch scant- ling, rounded on the upper edges, are therefore preferable. These should be placed about 10 inches from -the rear wall of the building and about 14 inches apart. About eight or nine inches of roosting space should be allowed for each bird. One nest should be provided for every five or six hens, and these also should be cleaned and' disin- fected. Plenty of good litter, such as short cut, will help to keep nests and floors clean. SWINE FEEDING FOR - ECONOMIC PRODUCTION Hog production in Canada can be assured of a permanent place in Canadian agriculture because of the excellent advantage to which pigs convert farm .grains and dairy by- products to meat. The care and attention given to the brood sows is very important in the raising of healthy, vigorous litters. Plenty of exercise, a well balanced ration, pasture in the summer and a supply of good clover hay in the winter constitute good practices to follow in caring for the brood sows. In order to prevent the occur- rence of anemia in young pigs, it is recommended that a small quantity of an iron supplement be given to the pigs, within the first three days after birth and once a week for the next three weeks. This niay be done by placing a quantity of ferrous sulphate equivalent in volume to two aspirin tablets directly on the tongue of each pig. - A creep provided for feeding the young, pigs at the age .of two to three weeks, will enable them to make greater gains before weaning and help to avoid a setback at this time. A satisfactory meal mixture may be prepared by using equal parts by weight of ground huliess oats or groundsiftedoats and white middlings, adding 4 per cent white fish meal if skim milk is used or 8 per.eent if milk is not included. When milk is fed without fish meal a suitable mineral supplement should be included inthe ration :at the- rate of 3 pounds per hundred pounds of meal. The feed mixtures for market hogs used by the Advanced Regist- ry Test Stations for Swine have been found satisfactory at the Dominion Experminental Farm, Nappan, N. S., says J. C. Crowe, Farm ,Assistant. These consist of a growing ration fed from weaning until the hogs reach an average of 100 to 110 pounds live weight and a fattening ration fed from this weight to a market live weight of approximately 200 pounds. The growing ration consists of 85 per cent of a basal grain mix- ture made up of 50 pounds barley, 20 pounds wheat and 30 pounds. oats and 15 per cent of a protein mineral supplement which 'consists of 50 pounds tankage, 15 pounds white fish meal, 25 pounds linseed oilmeal, 5 pounds iodized salt and 5 pounds limestone. In the fatten- ing ration the basal mixture is in- creased to 94 per cent and the pro- tein mineral supplement reduced to (3 per cent. In the latter ration the percentage of barley and wheat in the above basal mixture are each in- creased 10 per cont and the percent- age of oats is reduced by 20 per cent. In order to meet the vitamin A and D requirements for growth a high quality feeding fish oil is sup- plied in the growing period at the rate of one ounce to each four pigs daily. The pigs are fed all the meal they will clean up in 15 to 20 minutes, feeding three times daily during the first feeding period and twice daily during the fattening period. Water may be included with the meal at the rate of two pounds of water to one of meal. Additional fresh water should also be supplied. HOME MAKERS Hello Homemakers! We paid "high stakes" for tomato plants this year and with this in mind shall cherish them, then use the tomatoes as they ripen. The same is true of all garden produce. Serve a variety of vegetables in a variety of ways—not the same old thing yesterday, today and to- morrow. In the hands of a good cook a vegetable plate can be col - appetizing another wty of assur- ing your family their share of fresh vegetables. The relish tray with a harmoniz- ing assortment—carrot sticks, pep- per rings, tomato wedges, cauli- flowerettes, radishes, ,cucumber slices and whatever. Brings raw vegetables crisp and cool from your refrigerator, cut up leaves and toss the salad with dressing at the last minute. Peeling vegetables in the morn- ing and letting them soak in water is "out' because such treatment robs them of -value. Scrub and cook in their jackets or peel just before they go into the pot where you have heated a ;little salted water to boil- ing. Cover closely to get the ccook- ing under way at once. Note the time when steam shows boiling• point again and don't overcook to avoid ruining the texture, colour and nourishment. As soon as they are tender they are done. TAKE A TIP 1. Unless you are in an awful hur- ry, leave vegetables whole or scut in large pieces for cooking. 2. The best way to cook a potato is to bake it but new ones should be boiled quickly to prevent sogginess.. Beets, carrots, marrow are delic- ious -steam-cooked in a covered casserole withvery little water. This requires ten minutes' longer than boiling but three kinds,of,veg- etables can be cooked in the oven at one tine—one with a milk sauce, the other with a. pie crust overit and the third .vegetable plain. 3. If you do have leftovers, store them, covered, in the refriberator and use them promptly, BOILED SWISS CHARD Use young tender Swiss chard. Wash thoroughly. Little or no water need be added in cooking th5 water that clings to the leaves is ussually enough. Cover until the chard be- gins to boil, then cook uncovered until tender -10 to 15 minutes. There should be almost no liquid remaining. Drain if necessary. Chop finely, season with salt, pepper, and a little cooking oil. Order chard. Cut the • white stalks into one-incch pieces, cook hi water until tender. Chop and add to the leaves which have been cooked as above, or serve separately with a white sauce. POLISH CUCUMBERS 3 large cucumbers, cut in , pieces 3 tbsps. of cooking oil 3 tbsps. flour 1TA cups milk cup dried bread crumbs T/z. tsp. salt pepepr TA cup grated cheese in a little salted water. Arrange in a baking dish and pour over them a white sauce made with thecooking oil, - flour, .milk and seasonings. Cover with cheese, thein the crumbs, and dot with bits of butter. Reheat in a moderate electric oven. ONION PIE Line a pie 'plate,. ;with flaky pastry and fill with .layers of thin- ly slicced, peeled mild .onions, Pile them carefully so the pie will be well filled. Beat one egg, add one tbsp, mily or water and pour over top of the onions. Season to taste with salt and pepper. Bake in a preheated electric oven of 450 de - grecs for ten minutes, then reduce to 350 for 15 minutes. TURNIP GREENS WITH SAUUCE 4 qt. saucepan full of turnip greens 1/ tbsps. flour 1 cup sour cream 2 tbsps. vinegar tsp. sugar tsp. salt pinch of pepper 2 tbsps. grated cheese - Cook turnip leaves ten minutes and drain well. Combine flour and cream in a saucepan, add vinegar and seasonings and cook, stirring constantly. Serve at once over greens. Six servings. BEETS WITH MUSTARD SAUCE '2, tbsps mustard 2' tsps. sugar / tsp salt 3 tsps. flour pinch of powdered cloves 34 cup water r/d. cup vinegar 2 egg yolks, slightly beaten 2 tbsps. dripping Mix dry ingredients in top of double boiler. Add water, vinegar and egg yolks. Beat well and add dripping. Pour over five cups of cooked beets. to her c/o (name of paper . REFRIGERATOR CAKE 1 can (1-1/3 cups sweetened con- densed milk 1/t cup lemon juicec 1 egg yolk Few grains salt 1/ cups raspberries or strawberries 1 egg white pound graham crackers Combine the condensed milk, lemon juice and salt. Add the egg yolk and mix well. Add the fruit and fold in the stiffly beaten egg white. Line a round or oblong pan or mold with graham crackers and cover with fruit. Add another layer of graham crackers then -the re- maining mixture. Cover with crack- er crumbs. Chill several hours or over -night in the electric refrigerat- or. Umnold and serve iced all over with whipped cream and garnished with whole berries. Serves six. halved NEW INSPECTION FOR BULBS GROWN IN B.C. Soon it will be possible to buy inspected and certified flower bulbs grown in the Province of British Columbia, just as it is now possible to buy inspected and certified seed potatoes. A plan much the same as that now in use for seed potatoes has been inaugurated in that Pro- vince and is being administered by the seine Division of the Dominion Department of Agriculture—the Plant Protection Division. The plan has been put into effect at the request of the British Colum- bia Bulb Growers' Federation, and with the establishment of the certi- fication service and a definite grade for commercial stock, the general standard of British Columbia bulbs should be greatly improved. For the time being the plan will apply to tulips, narcissi, iris and hyacinth. As with potatoes for cer- tification as seed, at the request of individual growers the bulbs will be inspected in the field and tolerances have been set for rogues, and de- fects by treatment, insects and di- seases. In addition the general vig- our must be good and the planting kept in a good state of cultivation. After harvest a dry bulb inspec- tion will be given, and if the bulbs reach the standards set, they may be graded as certified, foundation of planting stock for which the Do- minion Department of Agriculture will issue tags for each container. The tolerances for defects are quite low and buyers who purchase such stock have the assurance that the bulbs met the field inspection and were in satisfactory condition at the time of the dry bulb inspection. Provision has also been made in the plan for a commercial grade from bulbs which were not entered for certification or from those bulbs which failed to meet the exacting requirements for certification. CONSERVE GRAIN WITH GOOD STORAGE Now is the time to prepare grain storage for the new crop. Moisture and insects are the greatest threats to farm stored grain. The most important factor in good storage is keeping the grain dry. Uniformly dry grain will escape insect attack and spoilage. By observing the following pre- cautions grain can be stored safely. Repair leaky roofs to exclude rain Arai scow. Brush down walls thoroughly. Clean all cracks _ and remove all grain debris. Sweep the floor with damp sawdust and destroy sweep- ings. Spray the clean empty bin with 5 per cent DDT, spray at the rate of one gallon per thousand square feet of wall and floor surface area and allow to dry thoroughly before bin- ning the grain. Do not fill the granary to the roof but provide ell possible venti- lation without allowing moisture to enter. Examine the bins of grain fre- quently to determine whether in- sects are present or the grain is heating. If the samples areshaken over a 9 or 10 mesh screen, the grain is retained while the insects will pass through to a sheet of paper where they can be .seen readily. If insects are found, the grain should be fumigiated. Details as to fumigation may be obtained from Stored Product In- sect Investigations, Division of En- tomology, Dominion Department of Agriculture, Ottawa, or 724 Domin- ion Public Building, Winnipeg, Man, . GODER[CR Archbishop Seager Passes at London Most Reverend Charles Allan Sea- ger, Archbishop of Hulon and Metro-- - politan of Ontario, died last Thursday.' afternoon at. London: Death was from pneumonia, the result of extreme fat. Iguo, from which Archbishop Seager had 'suffered since his return from at- tendance at the Lambeth Conference in England. Charles Allan Seager was born 76 years ago in Goderich, son of Mr. and Mrs. Charles Seager. He had given over halt -a -century to the service of the Church of England in Canada; and in successive stages became Bishop of Ontario in 1926, Bishop of Huron in 1932, and in 1943 metropolitan of the ecclesiastical province of Ontario. He had previously been connected -With Trinity College, Toronto. His wife, one son and three daugh- ters survive. The funeral took place in London on Monday,' with a service at St. Paul's Cathedral. POTATO GROWERS CONTRIBUTE $1,000 TOWARDS SCAB RESEARCH The objective of $1,000. promised by the potato- growers of Ontario as a contribution towards the extensive research programme on scab disease has now been reached. Ti date, $1,048, has been received by the Sec. Treas., Ontario Crop Improve- ment Association fo rthe fund. Growers from the countries of North Simcoe, Sounth Simcoe, York, Waterloo and Dufferin directly con- tributed approximately $100. each, while amounts were received from a wide area of the Province, includ- ing northern and western sections. The scab control project was brought about by action of the Potato Committee, Ontario Crop Im- provement Association. After a sur- vey was made of the exace sitnation, a brief was presented to the Min- isten of Agriculture, Col. the Hon. T. L. Kennedy, who unhesitatingly' promised immediate action in order that more research should be app- lied to the solution of this import- ant problem. An appropiation of $10,000. was allocated for the first year by the Province. In appreciat- ion of Departmental efforts, the growers decided to aid the pro- gramme by making a contribution of $1,000. In North Simcoe County, the annual loss from potato scab is es- timated at a quarter of million dollars, while losses from 15 to 2091 are not uncommon in many other areas. The disease is describ- ed by potato growers as Public Enemy No. 1 in the potato crop. NO CHARGE FOR SERVICE TO POTATO GROWERS As a service for potato growers, of the Ontario Department of the Crops, Seeds and Weeds Branch Agriculture will provide for inspect- ion of commericial potato crops upon request during the 1948 grow- ing and harvesting's season in order to ascertain the prevalence of bact- erial ring rot disease. In some cases, county groups of potato growers have requested this action b for- warding resolutions to the Depart- ment. Many potato growers have taken advantage of similar service during recent years, resulting in saving many thousands of dollars for farmers, by way of checking this very infection and destruction dis- ease and thus preventing further spread of the organisms. Much has been accomplished by way of ed- ucation, as bacterial ring rot dis- ease is a comparatively new disease in Ontario, the first Basses being re- ported in 1938. Special provisions is being made by the Department to inspect all potato fields in' certain areas of the Province, where the disease has not yet become established in order to maintain satisfactory supplies of seed for favourable production 'of table stock. The service is being made available without charge to potato growers. Requests for this free service either from an individ- ual or from groups of growers in any area, should be made as soon as presentatives or direct to Crops, Seeds and Weeds Branch, Ontario Department of Agriculture, Parlia- ment Buildine's, Toronto. "The Weeds of Ontario", a bulletin well known 11 many parts of Ontario, has been reprinted, and copies are now available upon re- quest. These may be secured from atives in each County and District, The bulletin includes coloured pictures of variou weeds, and gives description with praetial methods of control for more then 200 kinds of weeds. Particulars of the Weed Con- trol Act and the Seeds Act are also outlined. REPAIRS TO ALL MAKES LEAVE CALLS AT SILLS RDWR.,SEAFORTH HAWKINS HDWR., CLINTON DATAR & O'BRIEN HDWR.. ZURIC6' Washer Washer Service