Newspaper Page Text
The Houston Home Journal
Farm News Os Interest to Houston
■yjMß Houston County
Agent Says
I ( By Emmet Whelchel
Pecan Leaf Analysis
Dr. J. B. James, Extension
Agronomist in charge of our
Soil Testing and Plant
Analysis Laboratory,
reminds me that our pecan
growers should make plans
to collect leaves to have the
analysis ran.
Houston Pecan growers
with one tree or only a few
trees can also benefit from
this analysis. When used in
conjunction with a soil test,
the pecan grower can apply
the nutrients the pecan tree
needs.
Trees should be sampled
between July 7 and August 7.
We have mailing kits and
sampling instructions here
in the Extension Office.
Cotton and Weeds
We don’t see it as much as
Roje Shepherds
Now Have Boarding Facilities
LARGE INDOOR - OUTDOOR RUNS
By Reservation Only!
PUPPIES STUD SERVICE OBEDIENCE TRAINING
Mr. and Mrs. Roy Gossett 987 2908
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We don’t build power plants
to run electric toothbrushes.
Wc have to build them to supply our customers’
air-conditioning demands.
Our peak load, or heaviest use of electricity,
comes during hot. humid weather U hen everyone
is trying desperately to keep cool And air condi
tioners arc running full-blast There must be enough
capacity on our system to meet this seasonal peak.
Enough to operate your work-saving appliances,
100. Power modern hospitals and schools, as well as
industries that provide jobs. Light up traffic signals
and darkened streets For the hundreds of vital tasks
you could list after thinking awhile.
To supply all the clean, reliable electric power
you need, it’s necessary to build. Construction will
cost S457Vi million this year. And that doesn't even
include operating expenses or the high interest on
borrowed money.
You wouldn’t invest all those millions of dollars
just to run an electric toothbrush.
And neither would wc.
Georgia Power Company
A citizen w herever we serve ®
PAGE 2-B
we used to, bu. some
growers are still spraying
chemical weed killers over
the top of young cotton. They
are asking for trouble, for
this practice often causes
stunted growth, deformed
bolls, delayed maturity and
reduced yields.
Directed postemerge
herbicide spraying is the
better way. Nozzles spraying
the drill are set below the
level of the growing bud of
cotton plants. And spray
patteras from drill nozzles
are aimed in a staggered
fashion so that spray from
each nozzle crosses the drill
under the foliage of the crop.
This directs herbicide
spray below the more sen
sitive, easily-injured portion
of the plants, gives good
PERRY, GEORGIA, THURSDAY, JULY 6, 1972
coverage in the critical drill
area, and keeps spray from
one nozzle from materially
interfering with spray from
another nozzle.
Os course, there are
problems involved with
directed spraying. Two of
them are windy weather and
rough areas for gauge shoes
to run on. As Gene Seigler,
one of our Extension
engineers, points out, there
are no 100 percent solutions
to either.
But keeping pressures low
(around the 20 psi mark)
helps maintain placement
control in light winds. And
using longer gauge shoes
reduces the bouncing effect
caused by rough and
irregular row areas.
June Is Gone
Dairy month has just
ended. We’ve heard a lot
about ‘Ole Bossy” and her
industry this past month,
and just about all the good
words spoken for and in
behalf of dairying are
deserved.
No doubt about it - dairy
farmers have made
tremendous progress in
recent years. For example,
output per man-hour in
dairying doubled during the
l%os. This compares
favorably with the increased
productivity in all other
farm work.
During 1947-70, according
to estimates by the Bureau of
Statistics, output per
man-hour on the typical
American farm increased an
average of 5.9 percent per
year. In manufacturing, the
Increase was just under 3
percent per year.
Small Grains Hit
Wheat rust and other small
grain diseases are
significantly affecting yields
in Georgia this year.
Estimates based on a survey
by county agents show a
range of from 10 to 60 percent
of a normal crop for wheat,
just under a 50 percent crop
for barley, and about a 75
percnt crop for oats.
The wheat yield is in
dicated at 28 bushels this
year, compared with 38
bushels in 1971. This yield
could be somewhat lower if
damaged wheat is not
(unvested. Damage to small
grains has been heaviest in
the southern part of the
state.
The Governor Congratulates a 4-H President
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For Nancy Williams, tlit' 39 th annual Georgia 4-H Council meeting at Rock Eagle
was a double thrill. Hie 16 year-old daughter of Mr. and Mrs. Charles C. Williams of
Cordele not only Has elected president of the largest state 4-H organization in the
nation, she also got a handshake and congratulations from Governor Jimmy Carter.
Looking on are Dr. (diaries P. Ellington, director of the Cooperative Extension
Service, and Don Massey, Athens, outgoing president of the 4-H Council. Governor
Carter was Citizenship Day speaker at this year's meeting. The theme was “4-H: the
IN Crowd.” which said 4 H ers are INTERESTED and INFORMED-as well as
INVOLVED.
Houston
oral * *|L Home & Food
■ ’■ ® y
IT*-* Do® Weems
Making Pickles And
Relishes At Home
Pickle products truly add
spice to meals or snacks.
They also contribute some
nutritive value, contain little
or no fat, and except for the
sweet type - are low in
calories. Although food
markets offer a wide variety
of pickles and relishes, many
homemakers like to make
their own pickle products
when garden vegetables and
fresh fruits are in abundant
supply.
The true flavor of pickle
products comes from spices
and herbs carefully sleeted
and blended to suit a given
product. The term, pickle,
applies to any food per
served in brine or vinegar.
Pickling is an art that in
volves considerably more
than merely placing the
product in the jar.
There are four general
classes of pickle products
based on the ingredients
used and the method of
preparation. Brined pickles,
also called fermented
pickles, go through a curing
process of about four weeks.
Dilled cucumbers and
sauerkraut belong in this
group. Other vegetables
such as green tomatoes may
also be cured in the same
way as cucumbers.
Cucumber dills may be
flavored with garlic, if
desired. The skin of the
pickle is tender and firm, but
not hard, rubbery, or
shriveled. The inside is
tender and firm, not soft or
mushy
Fresh pack or quick
process pickles are brined
for several hours or over
night, then drained and
combined with boiling hot
vinegar, spices, and other
seasonings. Quick and easy
to prepare, they have a tart,
pungent flavor. Seasonings
can be selected to suit in
dividual family preferences.
Fresh-pack cucumbers are
olive green, crisp, tender,
and firm.
Fruit pickles are usually
prepared from whole fruits
and simmered in a spicy,
sweet-sour syrup. They
should be bright in color, of
uniform size and tender and
firm without being watery.
Relishes are prepared
from fruits and vegetables
which are chopped, seasoned
and then cooked to desired
consistency. Clear, bright
color and uniformity in size
of pieces make an attractive
product. They may be quite
hot and spicy and accent the
flavor of other foods.
Satisfactory pickle
products can be obtained
only when good quality
ingredients are used and the
proper procedure followed.
Use new and tested recipes
and completely read the
recipe before beginning
preparation. Measure or
weigh all ingredients
carefully.
Select tender vegetables
and firm fruit. Pears and
peaches may be slightly
underripe for pickling. Use
unwaxed cucumbers for
pickling whole because the
brine cannot penetrate
waxed cucumbers.
Use fruits and vegetables
as soon after gathering as
possible. Do not use those
showing even the slightest
evidence of mold since
processing does not destroy
the off flavor produced by
mold. Be sure to remove all
blossoms from cucumbers.
They can be responsible for
softening of the cucumbers,
during fermentation.
Use pure granulated salt if
its available. Un-iodized
table salt can be used, but it
may make the brine cloudy
and cause a weak brine. Do
not use iodized table salt;
it may darken pickles.
PROCESSING OPPORTUNITIES
Study Takes a Look
at Georgia Peanuts
TIFTON—A study has been
completed which could greatly
affect the industry and
economy of South Georgia
and, as a result, the entire
state. Bearing the deceptively
simple title, “Peanut Processing
Opportunities,’’ the 250-page
study is a look into the
feasibility of peanut processing
in Georgia.
Prepared for the Industrial
Development Department of
the Southwest Georgia Area
Planning and Development
Commission, the study was
conducted by the University of
Georgia, the Georgia Institute
of Technology, and the Rural
Development Center in Tifton.
The study was funded by the
Use a high grade cider or
distilled vinegar of 4 to 6
percent acidity (40 to 60
grain). Vinegars of unknown
acidity should not be used.
Do not dilute the vinegar
unless the recipe so
specifies. If a less sour
product is preferred, add
sugar rather than decrease
vinegar. Do not use hard
water from the tap. Boil hard
water for 15 minutes and
remove from heat. Cover
and let it stand for 24 hours.
For heating pickling
liquids,use utensils of un
chipped enamelware,
stainless steel, aluminum or
glass. Do not use copper,
brass, galvanized, or iron
utensils. They may cause
Shaffer Gets
Scientist Post
At Athens SCS
Morris E. Shaffer, 49. has
been named as the state soil
scientist for the Soil Con-*.
servation Service with*
headquarters in Athens. The"
announcement was made by
Charles W. Bartlett, SCS
state conservationist.
Mr. Shaffer replaces
Frank T. Ritchie, Jr.,
Athens, who recently retired
after 33 years service with
the SCS.
In his new position Mr.
Shaffer will give technical
guidance to the 25 SCS soil
scientists in Georgia
engaged in soil survey work.
This work includes mapping,
classifying and interpreting
soils.
This information is used by
many land managers and
users. In addition, the data
becomes a part of the
National Cooperative Soil
Survey being prepared for
the entire United States.
Mr. Shaffer, a native of
Mississippi, is a greauate of
te University of Florida.
F ollowing service in World
War II in Europe, he began
work with the Soil Con
servation Service in
Mississippi in 1952.
In 1965 Mr. Shaffer was
promoted to assistant state
soil scientist for Georgia
with headquarters in Athens.
Mr. Shaffer lives with his
wife, Louise, and son
Michael, 17, at 175 Tara
Place, Athens. They are
members of St. James
Methodist Church.
NOTICE j
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To Mobile Home Owners
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You Must Purchase Your 1972 Decal At Once To Avoid A Fine.
This is A State Law Just As Your Tag On Your Automobile.
In Perry - Courthouse
in Warner Robins ■ New City Complex
2tc 6-29
Coastal Plains Regional
Commission.
Georgia is the nation’s lead
ing peanut producer, producing
more than one billion pounds
of peanuts annually. In 1971,
Georgia produced 42.2 percent
of the total U. S. production
and 61.6 percent of all South
, eastern production with
practically all of the Georgia
I peanuts being grown in the
southern half of the state.
Despite this overwhelming
dominance in peanut produc
tion, only one-eighth of the
country’s edible peanut
processing is located in
Georgia’s peanut-producing
region. For the most part,
South Georgia’s peanuts are
undesirable color changes in
the pickles or form harmful
substances in the liquid. Do
not use lime or alum in an
aluminum or zinc or plastic
container.
Pickle products require
heat treatment to destroy
organisms that may affect
flavor, color and texture.
Adequate heating is best
achieved by processing the
filled jars in a boiling water
bath. Heat processing is
recommended for all pickle
products. There is always
danger of spoilage
organisms entering the food
when its transferred from
kettle to jar even when the
utmost caution is used.
Soft or slippery pickles
may be caused by too little
salt or acid, cucumber not
covered with brine during
fermentation insufficient
heat treatment, a seal that is
not airtight, or moldy garlic
or spices. Also blossoms not
entirely removed from
cucumbers may cause
softening of pickles.
Dark pickles may be
caused by use of ground
spices, spices left in the jar,
. too rquch spice, iodized salt,
“ ' overlooking minerals in
watch, use of hard water, or y
the use of iron utensils.
If you need recipes for
pickles or have any further
questions please feel free to
drop by my office at 733
Carroll St., Perry, or call me
at 987-1334, Ext. 28.
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BRANN CHIROPRACTIC
CLINIC
206 N. Macon St. Ft. Valley, Ga.
phone 825-294 V
OFFICE HOURS 10 - 12 & 2 - 6
Saturaday 9-12 Closed All Day Wednesday
BY APPOINTMENT ONLY
shipped to other sections of
the United Stales for pro
cessing into specific products
such as peanut butter. Peanut
processors have located their
industry in heavily populated
areas rather than the peanub
growing areas. The economic#
of production and marketing
have dictated this type of
manufacturing pattern in the
past.
However, the South is
changing rapidly. Population,
income, and industrialization*
are increasing. In view of these
changes, the study was
designed to evaluate the
potential for additional peanut
processing in South Georgia.
The total study is a com
pilation of six coordinated
substudies and explores all
aspects of processing four
general peanut products'—
peanut butter, peanut candy,
salted peanuts, and peanut
oil—and selected new peanut
products in Georgia. Industry
structure, peanut supply,
consumption, transportation,
processing costs, market entry,
and numerous other factors
were considered for each
product.
In making the study as com- 1
prehensive as possible, a wide
variety of firsthand interviews
were conducted to obtain
information. Peanut prodqct
producers, equipment sup
pliers, container suppliers, and
engineering firms were deajt
with to provide the widest
possible cross-section of
information. Advertising and
market promotion were con
sidered in terms of market
entry. In short, the study dealt
with all possible aspects of
peanut processing and peanut
product production.
“Peanut Processing Oppor
tunities” is the first com
prehensive effort which delves
into the processing oppor
tunity for Georgia. The
complete results of the study
will be revealed at a meeting to
be held in early August at the
Rural Development Center ip
Tifton. An exact date for the
meeting will be announced
later.
The conclusion of the study
and the meeting in Tifton are
only preliminary steps toward
an overall goal of industrial
development in South Georgia.
The same organizations which
funded and conducted the
study will turn to its most
important aspect —the
utilization of the information,
£' - and
i gathereji. jr
The study is heavy with
promise. It is Georgia and its
people who will reap the
benefits of the study’s
utilization and the fulfillment
of its promise. It is an exciting
and far-reaching opportunity.