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HomeMy WebLinkAboutZurich Herald, 1925-10-15, Page 7HARVESTING AND STORING POTATOES 'Care in Harvesting anti Storing ,lean;; Better Returns .for. This Year's Crop, BY Ii, C. MOORE. The more general adoption by the :growers of good cultural practices, such as early planting, closer spac- ing, use of certified seed, etc., should result in better matured, brighter po- tatoes of excellent market quality, The advantages, however, of favor -n able.wsather and careful growing will, be dost it the potatoes are carelessly handled when harvested aid stored. The market wants bright, sound, well .graded potatoes. Poorly graded rte& showing fork punctures, bruises and other blemishes resulting from care- less harvesting and poor storing, causes Ontario growers enormous losses every year. The following sug- gestions should aid growers in handl- ing the 1925 potato crop so it will market to the beet advantage. HARVESTING. • Delay digging operations until the vines are matured or until they are killed by frost. The tubers separate more easily from dead vines and - are less apt to be injured than -when the crop is harvested' while the vines are still green. Digging operations should be started in sufficient time, however, so that the entire crop can be harvest ed and stored before freezing weather sets in. Usually the ideal harvesting season is only of a few days duration. This necessitates having sufficient equipment and labor available to shorten the work as much es possible. Every precaution should be taken to avoid field frosted potatoes. No other factor causes more worry and loss to growers, warehouse men and dealers than chilled or frosted potatoes. As far as possible do the digging on cool clear days when the soil Is coinparative;y dry. Wet soil sticks to the potatoes and often causes them to rot in storage. Use care in handling the fork and digging machine to prevent injuring the potatoes. It is not uncommon to see many lots of potatoes showing fifty per cent, or more injury result- ing from fork pricks, digger cuts and bruises. Such stock keeps poorly in storage, becomes dark colored and is not wanted on any market. The details of harvesting should be closely supervised. A careless roan with a fork can cause the grower a big lass in a short while. Keep the plow of the digging machine deep enough to avoid cutting the potatoes and to. carry some soil over the con- veyor rack. If the potatoes are bounc- ed along on the bare conveyor chains, they will be bruised, Slow, steady driving of the digger is important in preventing serious bruising of the tubers. The dug potatoes should be left ex- pesed to the sun and air for a few hours until they are dry and their: skins toughen. They should never be left exposed, however, to chilling tem- peratures. Whet picking up the pate - toss, very effective grading can be done if the badly bruised, ill -shaped and cull stock is left on the ground to be picked up later. Where weather conditions •and time permits mechan- ical 'sorters can be used in the field to good advantage, Special efforts should be made to eliminate as much as pos- sible of the unmarketable potatoes from the stock that is carried to the storage cellar. This -will make for a better looking lot of potatoes when it is later graded to comply with .the standard, grades. Pickers should be cautioned against throwing the potatoes into the orates. Serious bruising results from this practice. If the potatoes are hauled to the storehouse in crates or bags in- stead of in bulk -they will be less bruised. In many cases the hardest drubbing that the potato gets in the harvesting -storing operation is over the mechanical grader. The injury done them at this time can be mate- rially lessened if the grader is of.the continuous beth type instead of the shaker screen type. Padding the grader. hopper with burlap and run- ning the grader moderately slow will help save the skins and will make for brighter colored potatoes. STORING. Nothing but sound, dry potatoes re- latively free from dart should be plac- ed in storage. Potatoes that are wet and dirty are likely to heat and rot. Growers and warehouse inen should take pains to keep all lots of potatoes that are chilled or frosted out of the warehouse. Such stocks should be kept on the farm. During the first few weeks of stor- age potatoes go through a sweating process. Much head and moisture is given off at this time. Windows and doors should be left open nights dur- ing mild weather so that the warm moist air can escape. The temper- ature of the storage cellar should•• be reduced to forty degrees 4, as quids;y as possible. _. To keep the potatoes in a . dirrMelit condition and to prevent wilting and the development of molds and rots, i. 'uniform temperatureof thirty-five to. forty .degrees F. should be maintained throughout the winter and spring. High storage' teinp'eratures cause a heavy shrinkage in the potatoes, If lthe temperature is mach above forty degrees P. the tubers wilt and sprout during the late winter and •spring months. High temperatures also favor the spread of molds and fungous dis- eases which make the dans of the tubes dark and in somecases causes "rotting of the flesh. Temperature much below thirty-five degrees may cause the potatoes to have a sweet; taste and .darkened flesh.. Chilling of the potatoes is apt to take place at temperatures of thiety,two degrees and lower.. Store houses should' be equipped with reliable thermometers. Many of them now . in use in potato cellars are not accurate. Potatoes in storage • require fresh air to keep them in good condition. Lack of fresh air may cause blacken- ing of the flesh (black heart) and 'Sur- face breakdown (button rot). These conditions were quite common lest winter and spring in poorly ventilat- ed cellars and in large bins of pota- toes that were not ; properly aerated. Some of the better types of storage cellars receive their supply of fresh air through one or two twelve to twenty -four -inch concrete flues at the floor. line. The intakes of . the flues are generally placed from 50 to 100 feet from the cellar. The flues are placed below the frost line so that the temperature of the air is mod•erat- ed by the time it reaches the cellar. The fresh air is carried the length of the ceIktr through ten eighteen -inch channels placed under the bins. The channels are covered with wooden slats spaced so that the air can rise through the bins. • "Ventilators are placed in the roof which allow the heated moist air to escape. All air flues and ventilators are provided with dampers and the entire ventila- tion system is under the control of the operator. Large piles or bins of potatoes should be provided with ventilated, di- vision walls spaced at intervals of six or eight feet throughout the pipes.: These walls can be made of two: by six-inch uprights with one by four- inch strips nailed on the edge. A one- inch space should be. left between each. strip. The ventilator wall should reach from the floor to well above the top of the pi;e. There should be suffi- cient air flues and ventilation .walls throughout the pile so that no,pota- toes are farther than four feet' from a supply of fresh air. This precau- tion will help eliminate blackheart, 'button rot and other forms ofbreak- THE CITY OF QUEBEC AS The above photo, taken by Fairchild Aerial Surveys, view of the Old City showing the Chateau Frontenac in the .St: Lawrence River winding its way up to Montreal. SEEN FROM THE AIR Co., of Grand' Mere, Que., gives a splendid birdseye foreground, and Dufferin Terrace, the Citadel and the down and will make for better qual- ity seed and table stock, The storage cellar: should be kept as dark as possible so the quality of the potatoes will not be impaired. Light causes the potatoes to green and de- velop a bitter taste. How to Open a Hive. We never open a hive from the front. The natural home of bees is in a cave or hollow tree, and the idea oft an intrusion from the rear seems to take them quite by surprise. 1 As soon as the cover is gently lifted up, a puff of smoke is blown into the , hive, and the bees become completely demoralized .and act as they do in, any emergency -fill themselves with honey —so as to be ready if it conies to abandoning their home, to take enough with them to make a start in house- keeping elsewhere. Now, when fined with honey a bee rarely stings, and this, combined with the panic, so breaks up the organized "spirit of the hive" that manipulations are performed with ease and comfort. —H. W. Sanders. At last Laugh with -Wm every evening g i the Telegram JO•Y REIGNS in the Gump household again! Andy, the breadwini,er, has been found. He's back in Toronto again–this time in The Evening Telegram. And he's here to 4tay—with a bagful of new ideas, every one of them a sure laugh -producer. NDY has been "missed.. No doubt of that. Pie's the most famous comic strip char- acter in the world. But the days of worry are over. Every evening, Andy, Chester and Min will entertain you in The Evening Telegram. - The Greatest of all. Comic Strips Now !n. The Telegram ErDr,ESS to say, The Eveiaing Telegram is proud of its latest comic strip. Andy's admirers are legion. hiveryone in .Toronto— in Ontario -knows him, Everyone is happy to laugh with—and at—this unique 20th 'cen- tury philosopher. in his o14 form! Twelve Other Comic Straps; apd • Provoking Features Every Evening The Eve axe Read in 5 out of 6 Toronto homei--I ead in ;every County in ;Ontario. Tor to Ontario SIX MINUTES FOR BEAUTY'S SAKE BY ROCHELL ROGERS. The country woman who has not a great deal of time to give to the beau- tifying *rites of cold cream and cos- metic aids but who, nevertheless, values a good complexion, will be glad to know of a six -minute beauty treat- ment many of her city sisters are suc- cessfully using at home. Disfiguring blemishes, coarsened, rough or prematurely wrinkled skin— unless caused by depleted health— will yield to this daily care. Besides the necessary six minutes, each night and morning, the requisites for this treatment are few—a cleans- ing cream, a tissue builder, an astrin- gent lotion end a supply of very soft- textured cloths. Those who know the how and why of complexion care warn against bath- ing the face with soap and water be- cause of its tendency to roughen and irritate the skein. Instead, cleanse it with a solvent cream that will pene- trate the pores and remove the dead oil and other clogging matter. With the cleansing cream is used a tissue builder, rich in nourishing oils, and also an astringent lotion which, when used in.conjunction with the two creams, will discourage -wrinkles, shrink the pores, tighten the skin of a double chin and firm the muscles of the face and neck. An astringent that does not have a powder sediment is best, as it may be applied before powdering. BEGINNING THE TREATMENT. The beauty of any skin depends. upon thorough cleansing before retir- ing. Powder and rouge, dust and grime, if left on, invite disfigurements and wrinkles. Begin by pinning a protective towel over the hair. Open the mouth wide. Draw the lips over the teeth, and pull them as far over the edge as they will go. This position holds the skia and muscles firm and taut, and when the pressing motion this treatment calls for is used to apply the cream there is no possibility of breaking down the tissues or making lines ie the face. So hold this position throughout the treatment Then dip the first two fingers of each hand into cleansing cream. It is not necessary to use -agreat deal of cream. Very little will do. Hold the fingers stiff, and with a firm, hard pressure—the .firmer and harder the better—literally press the cream into the skin, always holding the face as directed. Press -press! All over the neck. and face, except over the eyelids where a very gentle patting is best. Press until the arms ache! The hard- er the pressure the more cream is ab- sorbed—the greater the stimulation. It is active circulation that causes the pores to throw off the clogging matter - dissolved by the cream, Next, remove the cream, remember- ing—while holding the mouth open and lips drawn over the teeth—that removing is as important a process as applying the cream. Tissues must not be damaged. Lines must not be rubbed in. _ NEVER USE HARSH TOWELS. With the soft cloth provided fo this purpose gently wipe over the ey and around the nostrils. Lightly wi the neck, chin, cheeks and forehea I always with an upward and outward { stroke. Never dryy the face with a harsh towel or bath towel. Now, the cleansing cream removed, press the tissue builder into the face, which should be tingling by this time. Work this cream well into the skin and let the surplus remain on face and neck overnight. Unless wrinkles are well defined the astringent may be omitted at night. In the morning—holding the face as directed=press in a very little of the tissue builder and apply the as- tringent over this. Wipe both off and tamp in a pure face powder. Don't rub; tamp or pat in with a. large, clean soft puff. If rouge is needed put it onin a V shape. Begin at the temples and stroke toward the nose, then outward toward the jaw. Blend the edges 'deftly with the powder puff. This completes the facial toilet and !also protects the skin against the harmful effects of sun, wind and dust. Butter and Cheese Output. The manufacture of creamery but- ter in Canada in 1924 showed an in- crease over 1923 in every province The Advantages of Co -Opera- tive Marketing. Convinced that co-operative mark - excepting Prince Edward Island and, eting based on realy sound principles NNew Brunswick, in Nova by is the best method of marketing pout- -ew 588,863 lbs., in Quebec by Scotia 8by try and poultry products, the Federal lbs., in Ontario by 5,181,401 lbs., in and Provincial Governments of. Can- ada are giving encouragement to this feature of the poultry industry. In a bulletin on the co-operative marketing of poultry products, issued by the Do- minion Live Stock Branch, the author enumerates the advantages of the co - Manitoba by 1,9,02,814 lbs., in Sas- katchewan by 2,626,663 lbs., in Al- berta by 4,420,035 lbs., and in British Columbia by 710,206 lbs. 1924 was .a record year in Canada for the manu- facture of dairybittter, being 184,- operative method. Co-operative pool - 290,908 lba s., over 1;000,00 lbs. in ex - try and egg marketing associations cess of the turnout in 1923. In the - produce of factory ;cheesy there was have already achieved success in the an increase in 1924 compared "with different provinces. They have devel- 1923 of 234,001:1 lhs. in Prince Edward oped-old markets and are finding new Island, of 116,911 lbs. in New .Buns- ones. They increase the income of the wick,of 4,662,823 lbs. in Ontario producers by cutting down expenses ••364,257 lbs. in Manitoba, in Ontario, of and obtaining higher p ices for sten- 364,257 of 20,711 and in British Col - and products. By securing capable umbia of 27,453 lbs. Nova Scotia was and expert management, including a knowledge of the condition and needs practically stationary, but there was a decrease in Quebec and Alberta of markets .far and near, volume can be controlled, making it • possible to both of which showed a 'good increaso, catei to the exact reeiui'eraent's of over the output in 1921- different markets :end to dispose of The true purpose of education is marketable .goods to the very best ad- to cherish and unfold the seed of im vantage- These co-operative market mortality already sown within• us; to ing organizations are also of great develop, 'to their fullest extent, the assistance in furthering the efforts of capacities of ever] kind with which the authorities to standardize products the God who made us has endowed us, and improve grading and packing -Mrs. Jameson. methods. The bulletin, which may be ; obtained free from the Publications Through a process developed by the Branch, Dept. of Agriculture; Ottawa, department of agriculture, it is now a' tells in detail how to organize, fin - commercial possibility to keep' sweet, ante' and conduct these associations, cider tate year round. The process con-, and gives a great deal of general in- sists essentially of freezing the fresh formation on the marketing of poul- tear ndthe ;. moans of a 'centri- try and eggs. pp Pike, grinding this frozen ma - fu at precess, separating the essential The ewe lambs should he su lied solids from the frozen water. Five pp ga _ons of eider are reduced by this With a &ono •and mus..:e-making food. process to one :gallon of concentrate. Tt is not advisable, to make then' fat. HELLO C\Z 1ZEN^�.• PROV\NCE THAT me // - FOLKS 1 You WONDERFUL. OF ONiARD - THE BANNER OP CANADA•-TNe PROVINCE MORE BEAUTY SPOTS THAN ' A. LEOPARD - 1T WAS YOUR pit, TELEGRAM THAT % OUGHT ME SACK - THE EVEN1tlG ,' TELEt4aa34- THE TELHGriAM THAT'S READ EVERYWNERE GO1 GTO G\VE YOU A -� " D02EN LAUGHS A OA`( \N �, YOUR OW% rAVOR\TE NEWSPAPER-THe (• ! z g .�... t f O 1 11 '. . M 1 rt ,• rI `_ ��<. `• MAMA -LOOK At THE SPEEDER- GEE. t /GO�L`f _ 1F PAPA WAS ONLY WITH US NOW \N TORONTO HE CONED SNOW SETTER - SPEED TNAN \\ / SNOUM.D'IEOBE A LOW .... �.µsTHAT ci 'r;, 7 -..t.. . -+-- 1 .- 71J ■ . ,,,,fg� '" '' '' �s :� OHS GOODY : F �otA: G OACK \A1 TORONTO AGA% �'' _ f--* Ili 1 -----.-.J,v2 E�EPIING TELEGRAM iiii ^--- At last Laugh with -Wm every evening g i the Telegram JO•Y REIGNS in the Gump household again! Andy, the breadwini,er, has been found. He's back in Toronto again–this time in The Evening Telegram. And he's here to 4tay—with a bagful of new ideas, every one of them a sure laugh -producer. NDY has been "missed.. No doubt of that. Pie's the most famous comic strip char- acter in the world. But the days of worry are over. Every evening, Andy, Chester and Min will entertain you in The Evening Telegram. - The Greatest of all. Comic Strips Now !n. The Telegram ErDr,ESS to say, The Eveiaing Telegram is proud of its latest comic strip. Andy's admirers are legion. hiveryone in .Toronto— in Ontario -knows him, Everyone is happy to laugh with—and at—this unique 20th 'cen- tury philosopher. in his o14 form! Twelve Other Comic Straps; apd • Provoking Features Every Evening The Eve axe Read in 5 out of 6 Toronto homei--I ead in ;every County in ;Ontario. Tor to Ontario SIX MINUTES FOR BEAUTY'S SAKE BY ROCHELL ROGERS. The country woman who has not a great deal of time to give to the beau- tifying *rites of cold cream and cos- metic aids but who, nevertheless, values a good complexion, will be glad to know of a six -minute beauty treat- ment many of her city sisters are suc- cessfully using at home. Disfiguring blemishes, coarsened, rough or prematurely wrinkled skin— unless caused by depleted health— will yield to this daily care. Besides the necessary six minutes, each night and morning, the requisites for this treatment are few—a cleans- ing cream, a tissue builder, an astrin- gent lotion end a supply of very soft- textured cloths. Those who know the how and why of complexion care warn against bath- ing the face with soap and water be- cause of its tendency to roughen and irritate the skein. Instead, cleanse it with a solvent cream that will pene- trate the pores and remove the dead oil and other clogging matter. With the cleansing cream is used a tissue builder, rich in nourishing oils, and also an astringent lotion which, when used in.conjunction with the two creams, will discourage -wrinkles, shrink the pores, tighten the skin of a double chin and firm the muscles of the face and neck. An astringent that does not have a powder sediment is best, as it may be applied before powdering. BEGINNING THE TREATMENT. The beauty of any skin depends. upon thorough cleansing before retir- ing. Powder and rouge, dust and grime, if left on, invite disfigurements and wrinkles. Begin by pinning a protective towel over the hair. Open the mouth wide. Draw the lips over the teeth, and pull them as far over the edge as they will go. This position holds the skia and muscles firm and taut, and when the pressing motion this treatment calls for is used to apply the cream there is no possibility of breaking down the tissues or making lines ie the face. So hold this position throughout the treatment Then dip the first two fingers of each hand into cleansing cream. It is not necessary to use -agreat deal of cream. Very little will do. Hold the fingers stiff, and with a firm, hard pressure—the .firmer and harder the better—literally press the cream into the skin, always holding the face as directed. Press -press! All over the neck. and face, except over the eyelids where a very gentle patting is best. Press until the arms ache! The hard- er the pressure the more cream is ab- sorbed—the greater the stimulation. It is active circulation that causes the pores to throw off the clogging matter - dissolved by the cream, Next, remove the cream, remember- ing—while holding the mouth open and lips drawn over the teeth—that removing is as important a process as applying the cream. Tissues must not be damaged. Lines must not be rubbed in. _ NEVER USE HARSH TOWELS. With the soft cloth provided fo this purpose gently wipe over the ey and around the nostrils. Lightly wi the neck, chin, cheeks and forehea I always with an upward and outward { stroke. Never dryy the face with a harsh towel or bath towel. Now, the cleansing cream removed, press the tissue builder into the face, which should be tingling by this time. Work this cream well into the skin and let the surplus remain on face and neck overnight. Unless wrinkles are well defined the astringent may be omitted at night. In the morning—holding the face as directed=press in a very little of the tissue builder and apply the as- tringent over this. Wipe both off and tamp in a pure face powder. Don't rub; tamp or pat in with a. large, clean soft puff. If rouge is needed put it onin a V shape. Begin at the temples and stroke toward the nose, then outward toward the jaw. Blend the edges 'deftly with the powder puff. This completes the facial toilet and !also protects the skin against the harmful effects of sun, wind and dust. Butter and Cheese Output. The manufacture of creamery but- ter in Canada in 1924 showed an in- crease over 1923 in every province The Advantages of Co -Opera- tive Marketing. Convinced that co-operative mark - excepting Prince Edward Island and, eting based on realy sound principles NNew Brunswick, in Nova by is the best method of marketing pout- -ew 588,863 lbs., in Quebec by Scotia 8by try and poultry products, the Federal lbs., in Ontario by 5,181,401 lbs., in and Provincial Governments of. Can- ada are giving encouragement to this feature of the poultry industry. In a bulletin on the co-operative marketing of poultry products, issued by the Do- minion Live Stock Branch, the author enumerates the advantages of the co - Manitoba by 1,9,02,814 lbs., in Sas- katchewan by 2,626,663 lbs., in Al- berta by 4,420,035 lbs., and in British Columbia by 710,206 lbs. 1924 was .a record year in Canada for the manu- facture of dairybittter, being 184,- operative method. Co-operative pool - 290,908 lba s., over 1;000,00 lbs. in ex - try and egg marketing associations cess of the turnout in 1923. In the - produce of factory ;cheesy there was have already achieved success in the an increase in 1924 compared "with different provinces. They have devel- 1923 of 234,001:1 lhs. in Prince Edward oped-old markets and are finding new Island, of 116,911 lbs. in New .Buns- ones. They increase the income of the wick,of 4,662,823 lbs. in Ontario producers by cutting down expenses ••364,257 lbs. in Manitoba, in Ontario, of and obtaining higher p ices for sten- 364,257 of 20,711 and in British Col - and products. By securing capable umbia of 27,453 lbs. Nova Scotia was and expert management, including a knowledge of the condition and needs practically stationary, but there was a decrease in Quebec and Alberta of markets .far and near, volume can be controlled, making it • possible to both of which showed a 'good increaso, catei to the exact reeiui'eraent's of over the output in 1921- different markets :end to dispose of The true purpose of education is marketable .goods to the very best ad- to cherish and unfold the seed of im vantage- These co-operative market mortality already sown within• us; to ing organizations are also of great develop, 'to their fullest extent, the assistance in furthering the efforts of capacities of ever] kind with which the authorities to standardize products the God who made us has endowed us, and improve grading and packing -Mrs. Jameson. methods. The bulletin, which may be ; obtained free from the Publications Through a process developed by the Branch, Dept. of Agriculture; Ottawa, department of agriculture, it is now a' tells in detail how to organize, fin - commercial possibility to keep' sweet, ante' and conduct these associations, cider tate year round. The process con-, and gives a great deal of general in- sists essentially of freezing the fresh formation on the marketing of poul- tear ndthe ;. moans of a 'centri- try and eggs. pp Pike, grinding this frozen ma - fu at precess, separating the essential The ewe lambs should he su lied solids from the frozen water. Five pp ga _ons of eider are reduced by this With a &ono •and mus..:e-making food. process to one :gallon of concentrate. Tt is not advisable, to make then' fat.