Newspaper Page Text
' County Agents Column l
Vit
Cotton and Gin Machine ’
Action
Cotton is no different from other
farm commodities when subjected
to machine action. |
Just as peanuts, corn, small
grains, soybeans, and other crops!
are damaged from overmachin
ing, so is the cotton fiber damag
ed. 1
Fach time the cotton is sub
jected to the actions of machines,
the possibilities of fiber abrasion,
breakage and knotting are in
creased. |
You must bring quality cotton
to the gin if you expect to get a
quality price for it, and to satis
fy that textile operator.
Cotton that is relatively free of
leaf trash, sticks, stems, and dirt,
and containing the correct mois
ture will not have to be subjected
to as much equipment to be suf
ficiently prepared for proper gin
ning.
Remember, quality cotton is
your business.
Oats for Grain
If you ware planting oats for
grain this year there are certain
things you want to consider.
First, let me urge you to plant
a variety that is well adapted for
this area. If you are not quite
sure which one to use, my office
can supply you with this infor
mation.
Make sure the seed are clean,
treated, and certified. Don't
throw your money and time away
by planting oats that do not meet
these requirements.
Date of seeding for grain should
be in October. You want to seed
two bushels per acre. Before
seeding, though, you want to meet
those lime requirements.
General fertilizer recommenda
tlons are for 300 to 500 pounds
of 6-12-12 per acre. If your soil
is low in potash use 5-10-15. Fol
low your soil fest recommenda
tions for your particular farm,
though.
For topdressing you will need
40 to 60 pounds of actual nitro
gen.
Contact me for more details.
Nozzles for Defoliants
Most insecticide nozzles are not
too satisfactory for use with de
foliants for cotton.
Nozzles that give relatively
large droplets are usually the
‘
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With a handsome coconut cake and a pot of hot, fragrant tea
for a setting, you"ll'spend a happy hour with your guests, Ths
frosting and the filling make the cake! There's a lot of truth in
that simple statement, as demonstrated here. The cake may be
bought layers...or _made, from a cake mix such as lemon flake ...
or from your favorite recipe. Whatever the cake, this luscious,
ambrosial frosting provides extra wonderful eating . .. and con
versation, too!
Ambrosia Frosting
2 egg whites, unbeaten 1 tablespoon grated orange
3-1/2 cups sugar rind
Dash of salt 1 cup packaged grated
1/3 cup orange juice ‘ coconut
2 tablespoons water 1/2 cup chopped orange
1 teaspoon light corn syrup sections (about 1 large
orange)
Combine egg whites, sugar, salt, orange juice, water, and corn
gyrup in top of double hoiler. Beat with sturdy egg beater or electrie
beater about 1 minute, or until thoroughly mixed. Then cook over
boiling water, beating constantly with egg beater (or at high speed
of electric mixer) 7 minutes, or until fros_tinz will stand in stiff
peaks. (Stir frosting up from bottom and sides of pan occasionally
with rubber scraper, spatula, or spoon.) Remove from beiling wa
ter. Beat 1 minute, or until thick enough to spread. Fold in
orange rind.
To 1-1/2 cups of the frosting, add 3/4 eup of the coconut and the
leranges. Spread on one cake layer. Cover with second layer. Then
gpread remaining frosting on t?_pvand. sides of cake. Garnish top
with remaining coconut and additional orange sections, if desired,
Makes enough frosting for two 8-or 9-inch layers.
Che Couington News
Rural and 'Urba.n Page
I———“—J
’best for applying defoliant ma
terials.
Nozzles can be fan flooding or
|broadcast, arranged and oper-‘
lated to deliver a total of 15-35‘
| gallons of spray per acre when‘
ioperated at 20 to 50 pounds pres
| sure per square inch. ‘
i . If your cotton is less than five
| feet tall and has normal foliage,
|one flooding nozzle per row or.
|three to five fan nozzles per row
| will give you good results. |
| Mor information on nozzles to
fuse when spraying defoliant ma
i‘terials may be obtained at my
| office. ‘
| Reforestation of Idle Land
' Reforestation of idle land is the
second step in the six-step forest
' management program which I
lihighly recommend to you.
| There are places on your farm
that are not suitable for agricul
tural production, but they can
mean income for you if you plant
| them in trees.
{ You may say that we have too
'many trees now. Bui, economists
- tell ug that this will never develop
. as long as the population and
wood-using trends continue in the
‘direction that they are headed.
-\ So if you have some idle acres
| that you would like to put into
| production, consider planting
. | trees.
| My office or James Pinson at
. the Forestry Department can
- help you with your plans.
3 Diseases of Fall Vegetables
If you think the disease prob
| lem was great on your spring gar
| | den, you haven't seen anything
) ; yet.
| Diseases usually give more tro
uble in the fall than in the spring.
. There are a couple of reasons for
. this occurrence.
| One is that several important
. vegetable diseases overwinter in
. Florida and advance northward
. as the season progresses. There
| fore, the crops in this area are
| able to make their yield before
. the diseases get here. But, it is
| a different story for the fall crop.
’ The second reason for more di
{seases in fall is that diseases
build up on our spring vegetable
| crops and more spores are avail
. able to attack fall vegetables.
If you need information on con
- trolling diseases on your fall veg
etables contact my office.
C-0-0-1 Thirst Quenchers I
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Cool as a summer breeze are these three iced beverages featuring
robust coffee flavor in delicious combinations . . . Coffee Ice Cream |
Soda, Mocha Frosted, and a spicy variation of Iced Coffee. With |
instant decaffeinated coffee as the base, they can be whipped up i
in a few seconds to please family or guests. {
Coffee Ice Cream Soda. Combine 1 tablespoon instant decaffeinated i
coffee, 1 tablespoon sugar, and 3/4 cup chilled milk in a tall glass. i
Stir well to dissolve coffee and sugar. Add 1/4 cup carbonated water |
and 1/4 cup coffee ice cream. : y "
Mocha Frosted. Combine 2-1/2 teaspoons imstant decaffeinated eof- {
fee, 2 teaspoons sugar, 2 cups chilled milk and 1 cup chocolate ice
eream n shaker, glass jar, or blender. Shake or beat until thick |
and fluffy. Makes three servings. {
Jced Spiced Coffee. Dissolve 2 tablespoons instant decaffeinated t
coffee in 3 cups hot water. Pour over 2 tablespoons sugar, 2 cinna
mon sticks, 6 whole cloves and 6 whole allspice in large container.
Let steep for 1 hour. Then drain and pour over ice cubes in four
glasses. Add a long cinnamon stick to each glass for stirring. [
|
7/
Clean “Em Up,
1
Turn ‘Em-.On—
For More Eggs
A few minuies spent inspect- |
ing and cleaning light bulbs |
can mean extra money in thef
pockets of poultrymen, accord
ing to a Cooperative Extensiont
Service staff member.
Jerry Cox of Extension's
poultry department said dirty
bulbs in laying houses may not
put out enough light for henst
to perform at their best. |
“And dirty bulbs use the|
same amount of electricity as|
clean ones,” the University of|
Georgia specialist added. |
Mr. Cox explained that a 14- |
hour day for layers generally |
has been recommended in the ]
past. “It is now recognized, |
however, that a light day of 15|
to 16 hours is more satisfac-l
tory.”
Dark, rainy days--and Geor-l
gia has had its share lately--|
bring about the need for lights |
throughout the day. Mr. Cox
said this is especially true for |
poultrymen with ecpen type
housing and when light in the
house is not adeguate. |
Mr. Cox expressed the opin
ion that a program of lighting
in the morning and then again
in the evening will not provide
sufficient light when the
weather is overcast. |
Hats, Fairs, Seeds
Among Subjects
/ . ’
On ‘Growing South
““‘Hat Fashions and You'' will be
one of the Growing South features
next week on WGTV Channel 8.
The program will feature Miss
Leonora Anderson, clothing spec
ialist with the University of Geor
gia Cooperative Extension Ser
vice. It's scheduled Friday, Au
gust 16, at 7:00 p. m.
Another Extension Service spec
ialist calls attention to the county
fairs this fall. Dr. O'Dell Daniel,
livestock specialist, will explain
some of the activities that take
place in the livestock pavilions of
the county fairs. This program can
be seen Thursday, August 15.
Hugh Inglis, Extension agrono
mist in charge of seed certifica
tion, will present a program on
‘Monday, August 12, concerning
'small grain seed for planting this
year.
On Tuesday, August 13, C. D.
Spivey, Extension horticultarist,
will discuss the production of to
'matoes in greenhouses, the me
‘thod used to produce tomatoes in
the winter months.
} Growing South is televised each
weekday at 7:00 p. m. on WGTV,
Channel 8, the University of Geor
gia's educational television station.
The program is produced by the
lGeorgia Center for Continuing Ed
lur:atir)n in cooperation with the
' College of Agriculture, Ronny
LStephens is host.
According to the Southern
Pine Association, competenti
handymen can do most of the
work themselves in creating)
family rooms. The conversion}
]can be achieved economically
| with modern patterns of wood |
! paneling which are easy to
Eapply directly to existing wall |
| surfaces. |
I Livestock Meet
l Set for Griffin
{ ~ATLANTA (GPS) — “Live-|
| stock and Youth” will be the
;theme of the 14th annual con-'
vention of the Georgia Live- |
é stock Assn. to be held inGriffin |
{Nov. 7-9, it was announced. |
t The convention will be spon- |
| sored jointly by the Griffin |
IChamber of Commerce, the |
| Georgia Experiment Station |
{and the Butts County Live- |
‘stcck and Pasture Assn. The|
GLA is composed of some 2,000 |
i members. i
- Oats and Rye Are
- Said to Be Best
- For Winter Grazing
% What are the best annual |
| winter grazing crops? {
! Oats and rye, according to|
| grazing tests at the Coasta!‘
{ Plain Experiment Station. |
Discussing the merits of the |
two crops, J. R. Johnson, head |
of the Cooperative Extension |
Service agronomy departmen‘..|
University of Georgia, said oals |
!are superior to rye for milk;
| production and steer fattening. |
|“But rye is more winter hardy |
‘ than oats,” he added.
; The severe winter weather |
|this past year--and rye’s|
{ ability to withstand it--has in
| creased the demand for I'yei
| seed. Mr. Johnson said wheat |
| may be substituted for either |
| rye or oats. He explained that |
| wheat will give 80 to 90 per
icent as much grazing as rye. |
| While production of wheat|
| is somewhat less, it will give|
‘later spring grazing than rye.|
‘And wheat can also be used for |
| silage. Mr. Johnson said x‘e-]
| search at the Georgia Experi- |
| ment Station near Griffin has|
| proven that high quality stlagei
ican be made from wheat. |
| The Extension agronomist |
‘isaid it usually is best to seed |
| rye and oats in separate fields.:
| “Cattle tend to graze the oats;
| first when the two are planted |
| together,” he explained. |
| It is not a good idea to plant |
| oats after oats on the same|
.{land. according to Mr. John-|
| son. “This causes disease build- |
L| up. A rotation of wheat or rye
| after oats, however, will help|
| control seedling diseases.” |
| How much winter grazing is
| enough? Mr. Johnson said|
| about one-half acre of small]
| grain per animal unit’ should |
| be provided. Some farmers, he |
| continued, stagger planting|
| dates in order to have young,!
' Jush growth over a longer per
| iod. |
Poultry Labeling l
Bulletin Revised i
The U. S. Department of Agri-|
culture has published a new re
vision of a bulletin that explains |
the requirements for propcrly la—v
beling officially inspected and |
graded poultry products. i
The revised bulletin, prepared
by USDA's Agricultural Marketing
Service, explains procedure for |
obtaining label approval, manda
tory information for immediate |
container label consumer-packag- |
ed products, and labeling of ice
packed poultry, shipping contain
|ers wing tags, metal clips, giblet
wraps, and protective coverings. |
Single free copies of AMS-265, |
“Labeling of Inspected and Grad- |
ed Poultry Products’’, may be ob- |
tained from the Marketing Infor-]
mation Division, Agricultural Mar
keting Service, Washington 25, D.
L
Wildlife Camp Is
Set August 12-16
At Camp Wahsega
Georgia's oldest state 4-H Club
camp will take on an international
flavor this year.
A 4-H leader and two 4-H'ers
from Canada, and International
Farm Youth Exchange delegates
from England and Denmark, will
I be on hand when the 28th annual
| wildlife camp opens.
| The event, sponsored by the
| Cartridge Corp. and the Sears -
| Roebuck Foundation, will be held
]Augusl 12-16 at Camp Wahsega
| near Dahlonega.
' The Canadian trio. headed by
Miss Thelma Howard, will look in
| on the camp as a part of their two
week study of Georgia's 4-H pro
gram. The TFYE'’s will take ad
vantage of the event to learn more
about the state's 4-H camping pro
gram, and to ‘‘vacation’” from
|their six months of living, work
| ing and playing with Georgia fam
| ilies.
* Ninety 4-H Club members —
frepresenting all areas of the state
| and recognized for their work in
| wildlife projects — will go through
| the camp paces this year,
| Edna Fisher and Arthur Har
i grove, Newton Hi 4-H'ers, will
!attend this event.
| They will arrive, register and
| divide into six groups on Monday,
lAugust 12. Group instruction will
'begin Tuesday morning, and be
| fore they head for home on Fri
;day. every boy and girl will have
|had an opportunity to study in
| these areas:
| Game management, archery,
fish management, guns and gun
| safety, predator control, fishing
| equipment and its use, and taxi
| dermy.
I The camp will be under the su
| pervision of 4-H leaders, wildlife
| specialists, and foresters with the
{ Cooperative Extension Service,
| University of Georgia.
I Nelson Brightwell, Extension
il’orester. this week announced the
linstruction staff. It includes Frank
| Fitch, 4H leader and wildlife
ispecialist: Wayne Thomaston,
| Georgia Game and Fish Commis
| sion; Johnny Dekle, assistant De
| Kalb County agent; S. M. Canup,
U. S. Fish and Wildlife Service:
]H. B. Goolsby, Extension Service
iengineer: and Lee Barr, assistant
| Troup County agent.
! Eleven 4-H'ers — six boys and
| five girls — will be trying for a
| state championship at this year's
| wildlife camp. Named district 4-H
IClub rifle winners, these young
| sters will be shooting it out for
| the state title: |
l Jimmy Cox, Floyd County; Tho
| mas Ralston, Putnam: Kenneth
| Shaddix, Troup: Tommy Love,
iWilkinson: Larry Crews, Glynn; |
| Joe Bridges, Sumter; Linda Free
| man, Putnam; Janet Long, Meri
| wether; Mickie Batalo, Lowndes:;
:Terry Tatum, Chatham; and
| Beverly Stewart, Terrell.
| Shaw Fletcher, county agent in
| Schley County, will be in charge of
| the state rifle match.
| Another special feature of the
| camp will be a boat safety dem
ionstration by members of the
| Aquatic Club of the Atlanta Red
Cross.
i Lasts Longer
{ According to the Southern
iPine Association, proper sea
soning of lumber increases
| paint retention. “Seasoning” is
{a drying process which pre
shrinks lumber before it's sur
| faced to final size.
Still A Chance For Lower Duty
On Poultry, Says Talmadge
ATLANTA (GPS)—In face
of the European Common Mar
ket's latest refusal to lower the
customs duty on American
poultry, the future doesn't ap
pear too bright for the U.S.
poultry industry as far as over=-
seas trade is concerned.
But U. S. Sen. Herman E. |
Talmadge, who will serve on|
the U. 8. irade negotiating;
team at scheduled tariff-cut- |
ting conferences in Geneva |
next April, isn't even think-i
ing about throwing in thet
towel. He contends that the|
“poultry situation may not be
beyond redemption.”
The Georgia serator recom—|
mends that the United States
immediately raise its tariffs
on “French perfumes, French
wines and German cars.” He
said such action could result inj
the Common Market loweringi
its high tariff on poultry. |
Poultry interests will be rep
resented on the negotiating
team. The other Senate mem
ber is Sen. John Williams of |
Delaware, the nation's secondl
largest poultry-producing state.
Georgia is the No. 1 state in'
this field. I
Extension Agent’s Column
By Mrs. Sara Groves, HD Agent
JELLY MAKING
It is relatively easy to make
clear, sparkling jellies of good fla
vor if we understand how to se
lect the fruit and how to pro
ceed with each step.
A good jelly is clear, almost
transparent, It is just firm enough
to stand up when unmolded, but
tender, not gummy. If the juices
used in making the jelly are care
lessly extracted, the jelly will
be disappointing in some respect.
For a clear jelly, it's important
to extract only the juice, unmixed
with pulp, because the presence
of pulp causes jelly to be cloudy.
In some jellies, such as cran
berry, the whole fruit is rubbed
through a sieve, and this gives a
dense, opaque product. Each fruit
has its own distinctive flavor and
color, both depending on the ripe
ness of the fruit used. Fruits not
ripe give a lighter color, riper
ones a deeper and richer flavor,
Juice used for making jelly
must contain, or else have added
to it, acid and a jellifying sub
stance called pectin. Crab a n d
other tart hard-ripe apples, black
berries, Concord and similar gra
pes, ourrants, tart plums,
quinces and sour oranges usually
contain enough acid and pectin
for making jelly.
Juice which does not have a
tart taste is not acid enough and
needs to have lemon juice added
to it. About one tablespoon to each
cup of juice will be adequate.
Pectin must be added to the
juice of cherries, peaches a n d
strawberries. Nowadays, the ma
jority of home canners prefer to
use powered or liquid pectin with
all fruit juices.
Pectin is a carbohydrate usual
ly found just under the skin of
certain fruits. The amount of pec
tin in fruit juice determines the
amount of sugar to add. Fruit
must be cooked in order to ex
tract pectin. However, over
cooking can destroy the pectin.
I'll be glad to provide further
information on jelly making.
MAKING PICKLES
Pickles are like no other food
they shock our palates delight
fully with their sharp flavors and
crisp coolness. They stimulate our
sense of smell by their own pun
gent aromas and so make us
more keenly aware of the good
scents and flavors of other foods.
You will probably want a va
riety of pickles and relishes on
vour shelves throughout the year.
You can serve them on the table
or use them to season various
dishes.
Pickles are divided into four
classes. The first group is quick
process pickles. Relishes make up
the second group, fruit pickles, the
third, and brined or cured pickles
the fourth group.
For quick process pickles, vine
gar takes the place of the results
The Common Market's pre
sent tariff level on poultry
products is about 15 cents a
pound and, according to some
estimates, has reduced U. S.
poultry imports from approxi
mately S6O-million a year to
about S2O-million.
In the Geneva negotiations
next year the United States
and the Common Market will
“trade” concessions. The U. S.
will agree to reduce tariffs on
certain products the Europeans
want to export in exchange for
their reducing tariffs on cer
tain of American exports.
“l have been assured by
President Kennedy and others
that we will insist that agri
cultural commodities as well as
industrial products be includ
ed on the list for negotiations,”
Sen. Talmadge said. “If our
government stands firm, I hope
the situation is not beyond re
demption.”
Talmadge emphasized that to
date the government has been
firm. Said he: “I happen to
know of my own personal
knowledge that the govern
ment has done everything in
,of brining. Vegetables may be
‘ made directly into pickles without
| being soaked or they may be
| soaked for a short time. Quick
fprocess pickles are easy to make,
| but will not be as crisp or flavor
ful as brined pickles.
To make brined or cured pick
| les, vegetables are held in a salt
| solution for several weeks until
|cured. During this time, changes
|in color, flavor and texture take
| place. Sweet, sour, dill or mus
| tard pickles may then be made.
| The two remaining classes of
| pickles — relishes and fruit pick
!les — give the homemaker fur
| ther choices. Relishes are made
| by chopping vegetables or fruits
| and combining them with vine
| gar, salt, sugar and spices.
| Fruit pickles are made from
| whole or sliced fruit, heated in
| a spicy sweetsour sirup.
| The [following tips should be
iemembered in pickle making:
Vinegar should be clear with a
' standard four-to-six percent ace
! tic acid.
! Salt should be pure granulated
or common salt.
| Spices should be fresh to give
the desired flavor and whole so
| pickles won't become darkened.
Because vinegar is now stand
ardized, use modern recipes ra
| ther than old ones. Strong vinegar
! may make pickles too sour and
| cause them to shrivel. Weak vine
gar may make pickles soft and
slippery and interfere with keep
ing qualities.
Aluminum, stainless steel, glass
or unchipped enamel pans should
be used in pickle making. Cop
per or iron containers should
never be used.
! Finally, store pickles in a cool,
dark, dry place.
THIS WEEK'S TIP
Bread mold develops more
readily in warm weather than in
cold weather and this makes stor
age very important.
If you store bread in a box at
' room temperature, keep the box
| well ventilated. You can retard
growth of bread mold by storing
the bread in the refrigerator.
Bread stored in a box at room
temperature stays softer but
| molds more quickly than bread
stored in a refrigerator.
Whether you store fresh bread
| in a box or the refrigerator, leave
| it in its original wrapper or wrap
(it in wax paper or aluminum foil
{or other material. The wrapping
| keeps the bread fresh and moist.
Popular Addition
Surveys indicate that family
rooms rank high on the popu
larity list of home additions.
| These are areas where the en
| tire family can gather for
| games or relaxation. They are
| located in attics, basements,
enclosed porches, and occasion
, ally garages.
its power to get the Common
Market to lower the tariffs on
poultry. There has been no
foot-dragging.”
Nonetheless, the tariffs have
not been lowered. And in view
of that, Sen. Talmadge says it
‘is now time to retaliate and
“show them two sides can
play.” He suggested France and
'Germany as the targets be=
cause, he contends, they were
the “intransigents” responsi=
' ble for keeping the poultry
tariffs high.
Peanut Butter Is
’l Said Tops for a
| Sandwich Menu
| August is Sandwich Month, and
| for a novel treat for the family,
|try French toasted-peanut butter
| sandwiches.
i For four French toasted-peanuf
butter sandwiches, the U. S. De
partment of Agriculture suggests
lthe following ingredients:
| One-half cup peanut butter, 1/4
cup honey, 1/4 teaspoon salt 8
slices bread, 2 eggs beaten, 1/2
lcup milk, and 2 tablespoons bute
ter or margarine.
Blend peanut butter, honey, and
salt. Divide mixture into quarters
land spread each portion between
two slices of bread to make 4
| sandwiches. Combine egg and
| milk, and soak sandwiches in mix
|ture. Melt butter or margarine in
baking dish, add sandwiches and
bake 40 minutes at 400 degrees,
Turn while baking to brown both
| sides, or place sandwiches in but
tered skillet and cook slowly atop
| of range.
| Another sandwich with peanus
butter that rates high, especially
with voungsters, is a Gooberbur
| ger. To make, simply spread pea«
nut butter atop hot-off-the-griddie
hamburgers and place into foaste
led hamburger buns along witlhh
fresh tomato slices and crisp let=
| tuce leaves.
August is a good time so ine
clude peanut butter in sandwiches
as foodstores have generous supe
plies of this food. USDA's Agri
| cultural Marketing Service says
peanut butter is plentiful because
of last vear's large peanut crop.
| e e e
. -
Appliance Service
By Doris Ogleshy
| Extension Housing-Equipment
i Specialist
Much has been written and said,
pro and con, about appliance sere
| vicing. It is a subject which is ale
| most sure to concern every family
at one time or another and it payse
to start thinking of it before you
buy. It may seem about like patche
|ing the roof. It is easy to forgeg
until it rains.
| It is always worthwhile, how
jever, to buy a well-known brand
|from a local dealer whom you
know and trust and who services
what he sells.
You cannot expect the manie
facturer or the distributor to sers
vice every appliance they sell,
Their job is to produce a product
that is as trouble-free as they can
make it, to stock parts and te
train service men to repair the aps
pliance.
It is up to your local dealer te
service the appliances he sells
and to keep his repairmen trained
on the newest products and
.methods. If you will read the
| guarantees that come with ap
' pliances you will find that sere
‘vice is the dealer’'s business.
' You should send in the registra~
tion card to the manufacturer ace
Fcording to his instructions. Thig
procedure can prove to be very
helpful in case you move or the
'dealer goes out of business, It
proves that you bought the appli
ance and when it was bought. I
‘can also be helpful in tracing any
| problem which might be wida«
spread. :
‘Do your part to insure good sere
vice and you will generally be
happy with the appliance,
fi——__.‘.—.———'—fi;‘h s
‘ Today, one American'»'fii&
worker grows 124% more food,
fiber, and other products pee
‘Ran hour than he did in 1947«