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The Houston Home Journal
News Os Interest To Houston County Families
PAGE 2-B
d Jtt Houston County
; Agent Says
■ By Emmet Whelchel
Mulch Is Good For
Young Pecan Trees
Newly transplanted pecan
trees should be mulched
before hot weather arrives.
Mulching does several
things. It conserves moisture
by keeping the soil covered
and also keeps the soil
cooler. Mulch materials also
help control weeds and
grasses that compete with
pecan trees for moisture and
fertilizer elements. Mulch
prevents the soil from
becoming hard and caked.
Mulching will make close
cultivation near the trees
unnecessary. This will help
prevent damage from
equipment such as disk
harrows. Some good mulch
materials include small
grain straw, old sawdust,
pine straw, black plastic, old
hay, used fertilizer bags,
etc.,
Mulches, or most mulches
that is, should be about six
inches thick in order to
protect the soil from sun and
prevent drying out after
natural rainfall. A circle
with a radius of 4-5 feet
around the tree should be
mulched.
The Georgia Pecan
Growers To Meet
May 4 and 5, 1972 will be
the meeting dates of the
Georgia Pecan Growers and
the place will be Albany,
Georgia. This event is
sponsored by the Georgia
Pecan Growers Association,
however, all pecan growers
and interested pecan friends
are invited. The sth Annual
Pecan Show will take place.
There will also be a beauty
pageant, including the
election of a pecan princess
and queen to represent the
pecan industry of our great
state. Remember these
dates and this place and
I
At 11 p.m.
on April 17th
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There's still time.
It’» not too Ut* to save yourself income Aggravation isn’t tax deductible.
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ing your own return. And for a low one 1 are
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— IM - ■
PERRY, GEORGIA, THURSDAY, APRIL 13, 1972
come to the meeting. Also
remember that pecans
brought growers 29.4 million
dollars in 1971, the largest
ever on record.
Fruits Fall
Prematurely
Many growers that grow
the Japanese persimmon
have trouble with the fruits
falling prematurely from the
tree. According to the in
formation in the literature,
the main cause for this is too
much nitrogen fertilizer.
This can easily be the
problem when the per
simmon tree is growing in
the year and large amounts
of fertilizer are applied to the
lawn grass. The use of less
fertilizer in an eight feet
circle around the tree may
help to correct this problem.
Actually, if the lawn is
fertilized adequately, do not
apply additional fertilizer to
the trees.
A Dose of Kpsom Salts
In most cases where the
leaves of grape plants
become yellow between the
veins, the plants are suf
fering from magnesium
deficiency. This is a nutrient
problem that usually does
occur in grape plantings. To
correct this magnesium
NEW PUBLICATION
Growing Corn in Georgia
an Important Enterprise
ATHENS—Georgia’s oldest
grain crop, corn, is planted on
more acres than any other
crop, and it is fasl becoming
one of the state’s leading
money-makers. Last year
1.751.000 acres produced
85.792.000 bushels and gener
ated cash farm receipts of
deficiency, simply give the
grapevines a dose of Epsom
salts. Dissolve Vt cup of
Epsom salts in two gallons of
water and pour around the
plant. If the condition is
severe enough, it may take a
second application applied
three weeks later.
Have A Tired Lawn?
Compacted soil is a major
reason for poor lawn grass
■■ growth throughout Georgia.
It is not possible for you to
fertilize your way out of this
problem. There is away to
rejuvenate growth, however,
if you are attempting to grow
grass in a tight, compacted
soil. Golf course superin
tendents have successfully
combatted compaction
problems for years with the
use of mechanical aerating
tools. This equipment is
designed to scoop out many
small cores of soil, thus
leaving loosened pockets.
These small holes in the
ground do a great deal to
improve the movement of
air, water and fertilizers to
the roots of the grass. Many
rental agencies now have
aerifying equipment
available that is handled in a
smiliar fashion to a roto
tiller. The month of April is
an ideal time to use an
aerifier on the home lawn. It
may be necessary to go over
a compacted lawn area
several times to get the
desired results. Don’t at
tempt to do the job when the
soil is dry since the equip
ment will not penetrate deep
enough. Irrigating the lawn
for a week after aerifying
will be beneficial in
reestablishing lawn springs
disturbed by the use of the
aerifier.
$98,661,000. Only peanuts
had a higher dollar value.
The average per acre yield,
56 bushels, was the second
highest on record, and repre
sents a terrific comeback from
the blight damaged crop of
1970.
W. H, Gurley, University of
Soybean Story
to be Televised
on April 15th
AUGUSTA-The phenom
enal rise of the soybean to a
position of importance among
Southern crops along with its
current situation and outlook,
may be viewed on television
here and in the Macon area on
Saturday, Apr. 15.
WJBF, Augusta, will broad
cast the Soybean Network
program from 4 to 4:30 p.m.
WMAZ, Macon, will carry it an
hour later.
James E. Jackson, University
of Georgia Extension Service
agronomist, said this may “fill
the bill” for growers and
industry leaders who want to
catch up on what’s going on in
soybeans.
Jackson will appear on the
show with Soybean Specialists
John Henderson, Alabama; Jim
Palmer, South Carolina, and
John Clapp, North Carolina.
Ray Wilkinson, producer,
said the 30-minute special will
include a brief introduction by
Secretary of Agriculture Earl
Butz.
But for the most part, it will
feature the four specialists in a
round table discussion of the
current soybean situation in
the Southeast. In addition to
covering the rapid growth of
the crop here, they will cite
limiting factors this year
including the critical seed
shortage and the need for
better weed control.
Jackson called the national
and international soybean
outlook “extremely bright.”
He said market demand is such
that more soybeans and soy
bean products are being sold
than are being produced. This
situation has existed for the
past two years, he added. “In
order to retain current mar
kets, we must produce more
soybeans.”
The national acreage this
year is expected to be up five
percent from 1971. In Georgia,
anticipated ’72 acreage is
750,000—an increase of 14
percent.
Georgia Extension Service
agronomist who works with
corn, said records on the crop
go back to 1866 when the
average yield was six bushels
per acre on 1,770,000 acres.
Yields remained between six
and 12 bushels for the next 80
years, he added.
In 1946, Extension and
- research personnel of the
College of Agriculture intensi
fied their efforts to increase
yields and reduce cost of
production. Hybrid seed corn
was introduced that year,
bringing many changes in
production practices.
Between 1946 and 1956, the
state average yield was 17
bushels. The all-time high of
58 bushels was recorded in
1967.
Gurley says that thicker
spacing, more fertilizer and
modern weed control—along
with hybrid seed—have con
tributed to the yield increases.
Still, the average yield in
Georgia is far below econom
ical corn production. And
Gurley adds that the average is
far below production of
growers who follow the latest
recommended practices.
“Georgia farmers who take
advantage of available know
how and technology can grow
corn equal to anyplace in the
United States,” he declared.
This know-how and technol
ogy have been brought up to
date by Gurley and published
in a revised Extension
bulletin. “Growing Corn in
Georgia."
The new publication,
available free at county agents’
offices, describes the corn
production from planting the
seed in the spring ’til harvesting
the grain in the fall. Cultural
practices which are helping
some growers average 100
bushels or more per acre—even
push 200 bushels—are outlined
in detail.
Gurley would like to see all
growers pick up a copy of
a “Growing Corn in Georgia”
Houston |
Oft ~jL Home & Food
pf w Deo Weems
Herbs and Spices
No longer are just salt and
pepper sufficient for those
dishes you prepare for your
family. The modern cook,
whether or not she considers
herself a gourmet, uses
oregano, basil, bay leaves,
thyme, cinnamon, netmeg
and many other spices and
herbs which she considers
essential in food
preparation.
With just a few rules of
spice and herb cookery, you
too can prepare dishes that
gourmets and chefs consider
to be secret tricks of their
art.
Go easy with spices and
herbs at first. Follow the
recipe or add teaspoon of
EEL-LIKE WORMS
Nematodes May be Tiny,
but Their Damage Isn't
T IFTON—Tiny eel-like
worms known as nematodes
caused stunted growth and
reduced yields in numerous
Georgia cotton fields last year.
The reason, according to
Johnny Crawford, Extension
plant pathologist, is that
“nematode damage to cotton
can be easily confused with
other production problems.”
Crawford hopes that growers
can better diagnose the situa
tion in 1972 and take preven
tive measures. Nematodes,
which parasitize plant roots,
are becoming more familiar to
Georgia growers, since they are
frequently responsible for poor
yielding spots in cotton fields.
Crawford said nematode
problems are often mistaken
for other production problems
like acid soils, soil compaction,
(hardpans) herbicide injury and
soil variation.
“Since acid soil or low pH is
often the real culprit where
nematodes are suspected,”
Crawford said, “it is wise to
have soil samples from the
stunted areas tested for both
pH and nematodes.
“The best time to sample
for nematodes is during the
growing season, since nema
tode populations decline
during the winter and species
such as root-knot may be
missed.”
The plant pathologist said
that if pH, fertility, soil
compaction and other factors
check out satisfactorily, nema
todes should be strongly
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dried herbs or most spices in
a dish for four. Makes it Vs
teaspoon of cayenne or
garlic powder. The amounts
in all recipes, unless
otherwise stated, are built
around dry herbs. If you
want to substitute fresh
herbs for dry, simply use 3 to
4 times the specified
quantity. You should not be
taste-conscious of their
presence, only aware that
the food flavor has been
enhanced. Remember, it is
easier to add than subtract.
Accurate measuring is
part of the secret to getting
the right amount of a spice or
herb in a dish. To measure
spices and herbs dip a small
suspected even though they are
not present in soil samples.
Crawford said that once
nematodes are established as •;
the problem, a grower has two :•
alternatives other than risking •:
economic losses. “He can ■:
rotate to a crop which will not
be affected (peanuts, small •:
grains, sorghum and corn, in ‘
that order) or he can turn to •
soil fumigation.
“Where cotton must be :•
planted on land infested with •:
either root-knot, lance, ren
iform or sting nematodes,” •:
Crawford said, “it will pay to J;
treat the soil with a nem- :•
aticide.” ?:
He emphasized, however, :•
that where a root-knot prob- :•
lem occurs, growers can hedge
somewhat by planting the most :■
resistant varieties, Auburn 56 •:
and McNair 10328. :•
Crawford said yields of these :•
two varieties also seem to *:
increase as much or more from
soil fumigation as do moder
ately resistant varieties. •;
The plant pathologist advises
chemical treatment only where
problem nematodes are <
diagnosed. “In situations where :•
growers suspect nematodes and •:
other factors have been :•
eliminated, they may want to ;•
treat a few strips on a trial •;
basis only and check during the :•
growing season for nema- ;J;
todes,” he said.
WHATS ON SALE? READ •:
THE HOME JOURNAL i:
AND FIND OUT. ;<
measuring spoon into the
ingredient. Then level it off
with the edge of the can or a
spatula. Hold a large spoon
over wax paper and shake
the spice into it; level
off. Put the excess back in
the can. The “few grains”, a
“speck”, a ’“dash” or a
“pinch” often referred to in
recipes equals yi6 of a
teaspoon. To measure it, fill
a teaspoon; level off, with
sharp edge, divide into 4
equal sections; discard three
of the sections, the of aV4
teaspoon is the “dash”, etc.
Spices and herbs should be
added at the appropriate
cooking time to get the
greatest benefit from them.
Whole spices are especially
useful in dishes which cook a
long time, such as stews.
They should be added at the
beginning of the cooking
period so that the long
cooking can extract the full
flavor and aroma. On the
other hand, the aroma and
flavor of ground spices are
soon dissovled. So, add
ground spices and herbs
about 15 minutes before the
dish is ready to serve.
In uncooked food, such as
vegetable juice cocktails,
add dried herbs well in
advance - even overnight - to
release their full flavor. To
prevent specks in the
finished dish, tie herbs in a
bit of muslin and remove
before serving.
In salad dressings, mix all
ingredients completely and
let it stand at room tem
perature for half an hour or
longer before serving. The
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spices and herbs will
penetrate the oil and vinegar
and flavors will blend.
Don’t use too many dif
ferent seasonings in one
dish, unless called for in a
thoroughly tested recipe
Remember, balance
seasonings. If your main
dish is emphatically
flavored, use a light hand on
your salad and keep both
vegetable and dessert quite
simple.
The art of herb and spice
cookery is wide and won
derful; yet it is not a difficult
art to conquer - if you
practice the ground rules.
HELPFUL HINTS
Cut matching buttons from
old garments and store them
between two stripes of
cellophane tape. The buttons
can be seen at a glance, and
individual buttons can be
snipped off as needed. This
keeps the sewing basket and
button box neat! And no lost
time searching for one
matching button.
Don’t put anything made
of Fiberglass in your
washing machine with any
other article of clothing. This
fabric is just what it says -
GLASS. You cannot put an
article of clothing in with this
material and then expect to
wear it again. Fiberglass
breaks the same as glass
dropped on the floor, and
those little glass fibers get
into your wash mixture and
into any other clothing in the
machine. These small glass
fibers can cause serious
irritation.