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HOUSTON COUNTY
EXTENSION AGENT
V
WATERING IN SUM
MER ■ A lot of attention is
required for waferlng
plants during the hot
summer months. The
bright sun, together with
high temperatures, In
creases the water
requirements. There are
many ways In which
watering can be made
automatic, thus reducing
the care needed to do the
job and at the same time
assuring the plants of an
adequate supply of water
at all times. For individual
plants in pots, a simple
wick waterer is inex
pensive and is effective. A
number of smaller size
pots can be automatically
watered by using a length
of eavestrough. Fastened
under the shelf and filled
with water it acts as a
reservoir to supply
necessary moisture
through wicks to each
individual pot above. Plant
AOCnONI
PROPERTY OF TOM CHAPMAN - PERRY, GA,
- * HOUSTON COUNTY
PK.
*»r'.
13 HOUSTON LAKE
WATERFRONT LOTS SELL.
ALL LOTS FRONT ON PAVED ROADS AND ALL
LOTS FRONT ON THE WATER. ONE TO TWO ACRES.
Those unusual, large, exciting laketront lots are located less than one mile (rom
exclusive Houston Lake County Club and are adiacent to the Club property The
tracts range from 650 tt deep to over 1000 (t Covered with trees and with a most in
teresting terr ain You'll (ind property on this restricted and private lake hard to find at
any price The property is located on Houston Lake Rd . about 10 miles from Center
ville Has electricity on property and protective
restrictions A beautiful place to build a home. A
CfxjTtff tremendous investment potential Have fun, live a lot
ViLL _ doeiMS longer, so come prepared to buy l Sale to be held under
§ our auction tent on the premises
B
9to 1 yt>E WRITE OR CALL FOR ILLUSTRATED BROCHURE.
s*np« fvr»q ' LLJ ‘ u'&j
Mam ton J0 Y >I ~J
_ ffcOPECTy |~M<^«OADWA^r|^O»^^MACONGEO»GiA^
ifuiNQ. TERMS Bank financing available. 25% down
food may be added to the
water supply to simplify
fertilizing as needed.
ODD JOBS THAT NEED
ATTENTION - Start
training young muscadines
now. If you get them up off
the ground, remove
suckers arising from the
trunk, and keep them
fertilized and watered,
you'll get twice as much
growth from them in a
season as you would if you
neglected them. Check
Leaflet 225 "Growing
Muscadine Grapes at
Home" for fertilizer rates
and timing. You may also
want to sprinkle 2
tablespoons of Epsom
Salts in a 2 foot circle
around each vine in June to
head off magnesium
deficiency before it begins
to show up in July and
August.
Figs need to be mulched
and kept watered to
prevent dry, pithy figs; a
serious problem in hot, dry
periods. Remember, pithy
figs in July are most often
caused by a dry spell 2 to 6
weeks before mafurlty. So,
the figs need to be mulched
now.
Blackberries: When the
harvest is over, prune out
all the old canes that
produced fruit this season.
These canes should be
hauled away. Removal of
these canes channels the
nutrients being absorbed
by the roots into the new
canes, which will produce
next year's crop. These
new canes should be tied to
the trellis following
removal of the old ones.
Strawberries; Following
harvest, the width of the
plant mat should be
reduced to about one third.
This would mean that a 24
inch wide row would be
reduced to 8 inches. After
narrowing the row,
remove all weeds. When
the weeding is complete,
fertilize the planting.
Broadcast over the mat
area one pound of 10-10-10
per 30 feet of row. This
fertilizer application
should be repeated again
around Labor Day.
SCAB DISEASE ON
PECANS Scab disease of
pecans flourishes under
humid conditions. And as
everyone knows, high
humidity is something we
have plenty of In Houston
County.
Anything you can do to
keep humidity down
around your pecan trees
will help in your battle
against scab.
Keeping the grass short
and the limbs up off the
ground Is one thing. It
makes for better air cir
culation under the
trees...and thus reduces
humidity.
Be sure to mow under
the trees instead of
harrow. Mowing will help
you stay on schedule with
your spray program. If you
harrow, and then it rains,
it might be difficult to get
into the grove with your
spray equipment.
THE YOUNG TREES -
And don't forget the young
trees. Newly transplanted
f : >
No Shortage Os Jars
This Year,,. Just Lids
Last year in July and
August in the Perry area,
home canners were faced
with a severe shortage of
jar lids, although jar and {
lid sets were in plentiful '
supply. But this year so far
there seems to be no
shortage of jar lids, or jars
and lid sets. But there does I
appear to be a short supply '
of jar lid rings. i
In 1975, all three major ,
food stores in Perry i
reported going weeks
without a single case of jar I
lids on hand. At the same i
time they seemed to have
enough jars and lids sets <
for the demand. The 1
reason for the shortage of I
lids seemed to be the fact '
that jars purchased in
prior years were being re
used by home canners. <
Three of the top home <
canning jar and lid I
producers are Ball, Ber- <
V-
\
HOUSTON COUNTY
9-r Tunnel . P|Fjß|
By Peggy Polk
STORING HOME
CANNED FOODS - Now
that your home canned
been safely put
in canning jars, what do
you do with the jars? Most
of us put them in the top of
the kitchen cabinets. This
is not always the best
storage place.
, Foods stored in glass
jars should be stored in
cool, dark, dry places.
Exposure to light and
warm temperatures will
cause changes in color,
appearance, and quality.
Moisture can cause rusting
around the jar lids.
If you do not have
pecans, be they in a
commercial grove or
around the house, need
special care during the
summer.
Water is the main thing.
Young pecans have a very
limited root system and
need plenty of water to get
off to a good start. About
five gallons every week to
ten days is about right. If It
doesn't rain, say at least
one-ha If inch every other
week, you'll have to go
ahead and water the trees
yourself. Water is very
critical the first two years
after the tree is tran
splanted.
FERTILIZING SHRUBS
- If you haven't yet fer
tilized the shrubs around
your house, there's still
time. Just don't use too
much in an effort to catch
up on plant food you didn't
nardin, and Kerr. At this
time last year the food
stores were being told not
to expect large shipments
of jar lids. But Ball said it
was producing enough lids
for each home canning
family to have 70 lids.
To make the hard times
harder, the companies
were packing five extra jar
lids with the jars they sold.
A total of over 1.6 billion
replacement caps were
supposedly made in 1975,
but they just didn't go far
enough.
This year, according to
chain stores contacted, lids
and jar-lid sets are
both in plentiful supply.
Winn Dixie store manager
Tommy Holmes reported,
"So far we are receiving
good supplies of both lids,
and jar-lid sets. There
haven't even been any
order cutbacks. We're
cabinets or a pantry that
meet these storage
requirements, you may
want to store the jars in
their original boxes. This
will keep out light. Be sure
to label the boxes with the
food stored and the date.
Then place the boxes in a
dry, cool place.
Canned food that is
correctly stored should
keep its high quality for at
least one year.
CLEANING THE
PRESSURE CANNER -
The outside surface of a
pressure canner may be
cleaned with soap and
water or silver polish. Do
not use soda, lye, or alkali
to clean.
Special care must be
taken with the color finish
canner or cooker. Avoid
allowing food stains to
burn into the finish. Soak
cooker in warm water un
til the stain is loosened.
Lightly scrub with a nylon
mesh cleansing pad. Do
not use steel wool scouring
pads or abrasive cleaners.
Mineral deposits on the
inside surface may be
removed with water and
cream of tartar. Use one
tablespoon cream of tartar
per quart of water. Cover
the discolored area (do not
fill over 2/3 full) and lock
cover into place. Place
pressure control on the
petcock and raise pressure
to 15 pounds. Remove from
heat and let stand two to
three hours. Remove
pressure control, open the
canner, and empty. Wash,
rinse, and dry.
Keep the petcock of the
pressure canner clear at
all times. Use a string or
toothpick to clean the
petcock.
To clean the rubber
gasket, remove from
canner, wash in hot soapy
water, cleaning the groove
with a brush. Dry com
pletely and replace.
apply earlier.
A level tablespoon per
foot of plant height is
enough if you are using a
balanced fertilizer such as
10-10-10. If you are using
one that has more than 10
percent nitrogen in the
ratio (the first number),
then cut down on the
amount used.
Don't just pile up the
fertilizer under the shrub.
Spread it evenly on the soil
surface under the shrub.
Extend the plant food
slightly beyond the outside
leaves, or drip line, of the
plant.
It's not necessary to
remove the mulch before
applying fertilizer to
shrubs. It is a good Idea,
though, to soak the fer
tilizer In with a good
watering.
ready for the customers."
Over at Red and White,
its store manager, Jack
Lloyd, had much the same
news. "Yes, sir, we have
plenty of jar-lid sets, and a
good supply of lids too. I
haven't heard of any
shortage of rings, but it is
possible."
Piggly Wiggly store
manager Wayne DeFore
said, "I understand we'll
have plenty of lids, and jar
lid sets. But I understand
a shortage of jar lid rings
may be coming. Right now
we're all right though. How
many do you need?"
For the past few years,
home gardening has
become increasingly
popular in Perry. (See
another HHJ article.) And
the process of canning has
assumed more and more
importance as the number
of gardens increased.
Never submerge the top
of a dial-type pressure
canner in water. The
gauge will rust and
corrode. Wipe the top with
a damp cloth and then dry.
SUGAR SUBSTITUTE
AND PICKLES - It is safe
to replace sugar with a
sugar substitute for
pickles, but it is a poor
substitute. Pickles made
with sugar substitute will
be limp and have a poor
texture. Neither will the
flavor be as good as those
made with sugar.
Check the sweetening
ability of sugar substifute.
If 1 tablespoon of sugar
substitute is equal in
sweetness to Vt cup of
sugar and the pickle recipe
calls for V? cup of sugar,
use 1 tablespoon of sugar
substitute.
Sugar plumps pickles,
improves texture, and
produces a good flavor
when used in recipes that
require it. But persons who
cannot have sugar will
probably even appreciate
pickles made with sugar
substitutes.
DILL-When fresh dill is
not available, substitute
dry dill weed or dill seed in
pickled products. The
flavors of dill weed and dill
seed are different. Dill
seed is most often used for
Kosher pickled products.
Dill weed gives a more
delicate flavor.
When using dill seed,
add one tablespoon per
quart. If dill seed is used,
add two teaspoons to three
tablespoons per quart,
depending on individual
taste.
College Capers
William Mark Mitchell,
son of Mr. and Mrs. Orman
L. Mitchell of Mossland
Drive, on June 10
graduated from the
University of Georgia
summa cum laude with a
Bachelor of Business
Administration, major In
Finance.
Mark totalled a 3.9
academic average at the
University.
While at Georgia, Mit
chell was elected to
membership in Phi Kappa
Phi honorary society, as
well as Beta Gamma
Sigma.
HOUSTON HOME JOURNAL THURS., JULY h 197*,
I SUMMER I
m - njJ clearance)
AND OTHER GREAT
sSf’Si ARRID
’# jfcjji EXTRA DRY
» 8 OUNCE
_n ANTI-PERSPIRANT 1
C REGULAR OR LT. POWDER
'IP SAVE 59« J
• P?T A A 1
% REG. V|V W A Jj
e II OOLJ
LIMIT 2
I -ft. A * -‘v i#b * XK 1
SHADES 4 OUNCE SPRAY V>_
R 20 OUNCE
REG. $1.39
188'
LIMIT 2
k "FLEXERCISER" +
THE SAFE, EASY S JK V >
V METHOD OF O -
EXERCISING ■ EACH X
DON'T MISS THIS \
7 SENSATIONAL VALUE! \
. . l
BASKETBALL ✓ ladies & kids
- CLEARANCE
iHOES <#l77 SHOES
REG. $3.47 M* *s * _***» I
? •'** ! . s |»«
■■A /h /K A. | TO pis.“
i' ' '■& ___________
; WOOD FENCE
REG. 44* EACH I
I "GOLD SWIRL" m 30 QT.
TUMBLERS Jl J ■ STYROFOAM I
• 8 PK.-11 Vi-OZ. AA I COOLER f
• 6PK.-U-OZ. FOR | REG. $1.47 I
w ROUGHT-IRON LOOK I
youTI plastic fence aDij
CHOICE ■ REG. 77* EACH JKJKQ
Bpkg.| 2 fop $1 WQll
1 1040 MACON ST.
PERRY, GA.
OPEN 9:00 A.M.-7:00 P.M.
FRI.-SAT. TILL 9 P.M.
1-6 P.M. ON SUNDAY
PRICES GOOD THRU SATURDAY WHILE QUANTITIES LAST. .
PAGE 4-B