LIBRARY OF THE
UNIVERSITY OF ILLINOIS
AT URBANA-CHAMPAIGN
£30.7 1963
Cof). S
AGRICULTURE
Digitized by the Internet Archive
in 2011 with funding from
University of Illinois Urbana-Champaign
http://www.archive.org/details/specialtofarmadv1963univ
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
UNIVERSITY OF ILLINOIS AGRICULTURE JJBRARJf
FOR IMMEDIATE RELEASE
Protect Calves From Moisture and Drafts
Moisture and drafts are the young dairy calf's two worst ene- mies. After calves are dried off and receive some colostrum milk, they can stand low temperatures if they have a well-bedded, dry stall that is free from drafts.
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County Farm Adviser
says a good calf
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— two general types- It can be an open house or a
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says several open-shed arrangements are available
».%*» calves. One method is to build individual pens in
open sheds with runways that lead out into the open. The building
should be tight on three sides and open enough on the south to provide adequate ventilation.
There may also be some advantages in small individual sheds
for each calf, explains. Floor size of each pen should be
25 to 50 square feet, depending on the size of the calf. Also, the pen should be constructed for easy cleaning and disinfecting.
says one important advantage of the individual
housing system is that the entire pen and house can be moved to a new location before it receives a new calf.
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HDN:kb 1/2/63
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
UNIVERSITY OF ILLINOIS AGRICULTURE LJBRARJf
FOR IMMEDIATE RELEASE
Protect Calves From Moisture and Drafts
Moisture and drafts are the young dairy calf's two worst ene- mies. After calves are dried off and receive some colostrum milk, they can stand low temperatures if they have a well-bedded, dry stall that is free from drafts.
_County Farm Adviser
says a good calf
barn can be one of two general types. It can be an open house or a
tight, well-insulated building with a good forced-ventilation system.
The milking barn usually is a poor place for calves because- of
the moisture problem. Any time you can see droplets of water on the
ceiling or walls of calf stalls, trouble from colds, pneumonia or other
upsets is likely to develop. It's difficult to install a ventilating
system in a cow barn that will remove the moisture without creating
drafts.
says several open-shed arrangements are available
for housing young calves. One method is to build individual pens in
open sheds with runways that lead out into the open. The building
should, be tight on three sides and open enough on the south to provide adequate ventilation.
There may also be some advantages in small individual sheds
for each calf, explains. Floor size of each pen should be
25 to 50 square feet, depending on the size of the calf. Also, the pen should be constructed for easy cleaning and disinfecting.
says one important advantage of the individual
housing system is that the entire pen and house can be moved to a new location before it receives a new calf.
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HDNtkb 1/2/63
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm Advisers
Proper Feeding Important For Dairy Heifers
Proper feeding for dairy heifers will go a long way toward incuring good production in the future milking herd, according to county farm adviser .
Studies show that an extra 100 pounds of growth on a heifer may mean from 400 to 900 more pounds of milk every year of her produc- tive life. Good feeding and management of the 9- to 24-month-old heifer is the key.
points out that well-grown heifers can be brec
at an earlier age than usual. Kolstein and Brown Swiss heifers weighing 750 to 800 pounds at 15 months will be normal size or larger at calving time. Ayrshires and Guernseys should weigh 600 to 700 pounds at breed- ing, and Jerseys should weigh at least 500 to 600 pounds.
says good-quality roughage is a basis of a well- rounded heifer ration. Feed heifers all the roughage they will eat with- out waste. Hay that has been picked over by the milking herd is not good enough for heifer rations.
Heifers can also make good use of silage when it is available. Three pounds of silage of average moisture content is about equal to one pound of good hay.
Heifers may need some grain in addition to all the roughage
they will eat, explains. It can be primarily farm grains
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with some high-protein supplement. The milking herd grain mixture is fine for heifers, provided they are getting the same roughage as the milking herd.
says it's a mistake to let heifers become over- fat. Fat heifers are sometimes hard to breed, and they may be lower producers than their slimmer sisters. About half a pound of grain per day per 100 pounds of body weight should be adequate under most condi- tions. Heifers receiving all the high-quality roughage they will eat should grow well with little or no grain in their ration.
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HDNrkb 1/9/63
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFOtitD HALL . . . URBANA
FOR IMMEDIATE RELEASE Special to Farm Advisers
Comfortable Livestock Produce More
During the winter, when the cold winter winds howl through the barnyard, or in the spring, when cattle stand belly deep in mud, cattle feeders often ask how much gains are affected by lack of shelter and concrete lots.
county farm adviser says re^
search at several midwest experiment stations shows that concrete lots or a concrete platform around the feed trough can improve gains con- siderably.
In two Indiana tests cattle gained .1 to .3 pound per day faster and used 7 to 10 percent less feed per pound of gain when they had a concrete platform around the feed bunk to stand on.
Tests in Iowa, conducted under severe winter conditions, show that cattle under shelter gained about 1/2 pound faster per head daily at a cost of $3.70 less per hundred pounds of gain than cattle with no shelter.
also says that protection from the sun is
important during the summer. In June and July cattle with shade gained
about 1/2 pound per day faster than cattle without shade.
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JELtdl 1/17/63
FOR IMMEDIATE RELEASE
Special to Farm Advisers
Order Strawberry Plants
The sooner you order your strawberry plants, now that you have your nursery catalog, the better your selection will be. Early orders provide a better chance of receiving good plants and a full order, says
county farm adviser . Order only virus-free
plants from a reputable nursery, specifying the latest date of shipment to leave you ample time for earliest possible planting, he adds.
Everbearing strawberry varieties appeal to some home gardeners because they produce in the spring, early summer and again in the fall up to the first frost. Generally, says , everbearing strawber- ries are not recommended for commercial production. None of the ever- bearers tested so far can equal the best spring-fruiting varieties in
yield or quality.
Of all the everbearers tested by the University of Illinois,
Ozark Beauty produces best. It is a firm, good-flavored, attractive
berry, but it is somewhat seedy. It is recommended for the whole state
Gem and Streamliner are other statewide recommendations. Ogallala and
20th Century are recommended everbearers for northern Illinois only.
Everbearing strawberries are best grown in a hill system with the plants spaced a foot apart, advises.
Standard strawberry varieties produce more and better quality berries than everbearers, but they produce only once during the spring and early summer. Some are better adapted to shipping than others, so says your selection will depend somewhat on how "commer- cial" your berry patch will be and on where you live in the state. Pocahontas, Fairfax, Tennessee Beauty and Armore are adapted to southern Illinois; Vermilion, Fairfax, Catskill and Sparkle are adapted to north- ern Illinois. Surecrop is a good statewide mid-season variety. It's resistant to red stele, so use it where this disease is a problem.
For more detailed information on strawberry production, stop at the extension office and ask for Circular 819, "Strawberry Growing in Illinois." ._
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm Advisers
Winter-Applied Soil Insecticides Prove Effective
county farmers are finding that they can apply
soil insecticides during the winter months, saving valuable time during
the planting season, says county Farm Adviser .
The acreage treated each year is increasing slowly, he adds.
For best results, use aldrin or heptachlor in the dry form at the rate of 1 1/2 pounds per acre. Do not use the liquid form,
warns. The dry forms as granules or in dry fertilizer
have given consistent results. But when either aldrin or heptachlor has been applied during the winter as a liquid, the results have been erratic.
Be sure to disk the winter-applied dry form into the soil as
soon as you can pull a disk across the field, advises.
Disking will mix the insecticide in the soil and reduce the loss of the chemical.
Winter applications are almost as effective as broadcast ap- plications of the insecticide during seedbed preparation, and they are better than row application, points out.
Winter applications do not control corn root aphids, but seed- bed applications will, says . This is the primary dif- ference between winter and seedbed broadcast applications, he adds.
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FOR IMMEDIATE RELEASE Special to Farm and Home Advisers
Look For "Illinois 6"
Even if gardening seems a long way off, some planning and "shopping around" for improved varieties will be well worth the effort. And if bell peppers are favorites in your home vegetable garden, look for Illinois 6 this spring, urges county Farm (Home) Adviser
This new variety of pepper has many advantages over existing recommended varieties. It's earlier — matures in 60 days — than other recommended varieties, sets fruit well in warm weather and bears
prolifically throughout the entire season, says . It may
have a deeper indentation between the lobes and a higher percentage of three-lobed fruit than other recommended varieties, but its ability to set a heavy crop more than of f sets these disadvantages.
Some local suppliers may not have ordered this new improved variety, so asking for Illinois 6 early or ordering from a seed company might be your best bet. And next summer, when you're harvesting these beauties from your garden, you'll be glad you didn't "settle" for any
other variety.
Illinois 6 was developed by A. E. Thompson of the University of Illinois horticulture department, who has an even better bell pepper in the developmental stage. It should be available in about three years. But until it's available, Illinois 6 is your best choice, says .
And if you don't have Circular 816, "Illinois Vegetable Garden Guide," stop at the county Cooperative Extension Office for your copy. The circular includes not only variety recommendations, but cul- tural tips for a successful vegetable garden.
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jjFrdl
1/23/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm Advisers
Editor's Note; Edit story as it applies to your area.
Plant Recommended Oats
If there's a place on your farm for oats, use a recommended variety this spring, suggests County Farm Adviser
Illinois average yields have nearly doubled, in recent years. Some of this increase results from improved fertility and management, but much of it comes from better oat varieties, adds.
Newton continues to be the most popular variety. Last year it accounted for 41 percent of the oats planted in Illinois. Clintland 60, Goodfield and Shield last year doubled their percentage of the state acreage, while Minhafer and Clintland both lost ground.
Newton's popularity is well deserved, says .
It has been the highest yielding variety in southern Illinois, among the best yielders in the central part of the state and average in the northern part.
Seed of Garland and Dodge, two newcomers, will be somewhat limited this spring. Dodge is best adapted to northern Illinois; Gar- land shows great promise in both northern and central parts of the state. A sister selection of Dodge and Goodfield, Garland topped yield trials at both Urbana and DeKalb last year. It could well have an out- standing future in Illinois, says .
Goodfield is particularly designed for the Illinois live- stock producer who has built up his soil fertility with manure. It does a real job where other varieties lodge because of high fertility.
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Another "tailor-made" variety, Putnam 61, fits in well where growers want an early variety in central and southern Illinois. It matures about five days before Newton. Seed supplies are available in limited, quantities this spring, says .
Shield, a relatively new Canadian variety, has produced ex- ceptionally well in northern Illinois. It shows real promise for this area.
The Illinois recommended list includes only those varieties that have been tested and found to best meet the requirements for prof- itable oat production in the state, points out. Don't
be "stung" by bargain seed. If oats fit into your farming operation, you'll be money ahead to use recommended — preferably certified and treated — seed.
The 1963 variety recommendations and a summary of 1962 De- partment of Agronomy trials and county variety demonstrations are avail- able at the County Cooperative Extension Office. Ask for AG-1892, "Spring Oats in Illinois."
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J JF : mc 1/31/63
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FOR IMMEDIATE RELEASE
Special to Farm Advisers
Homemade Tester Can Spot Worn Or Partly Blocked Milking Machine Stall Cocks
Worn or partly blocked stall cocks on milking machine vacuum lines can cause faulty machine operation and slow milking.
County Farm Adviser says the
solution is to check all stall cocks regularly with a vacuum gauge. Your milking machine company representative can do the job for you, or you can do it yourself.
To make your own tester for checking stall cocks, screw a vacuum gauge into a small water pipe tee. The gauge from the vacuum line will work well. Attach a rubber hose to one end of the tee. This hose should fit snugly over all stall cocks. Put a small valve in the other end of the tee.
After turning on the vacuum pump, attach the tester to the stall cock nearest the pump. If there is any vacuum registered on the gauge before the stall cock is "turned on," the cock is leaking and should be replaced. Test all stall cocks in the same way. After stall cocks are turned on, the vacuum level should read the same at all loca- tions in the vacuum line.
says the second check to make is for freedom
of air passage through the stall cocks. Again attach the vacuum gauge to the stall cock nearest the vacuum pump.
Open the small valve to allow enough air to enter the system to register the vacuum gauge at 5 to 7 inches of vacuum. Then, without changing the position of the small valve on the tester, attach it to all stall cocks in the line.
You should get the same reading at all locations. If the reading is low on any stall cock, a partial block is present and the stall cock should be cleaned. A low reading on all stall cocks beyond a certain point in the line may indicate a partial block in the line itself. _30_
HDNrdl 1/31/63
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FOR IMMEDIATE RELEASE
Special To Farm Advisers
Check For "Hot Spots"
With more than 70 fungi "available and ready" to attack either stored ear or shelled corn, it will pay to check your bins closely, ad- vises County Farm Adviser .
A musty odor or a "crust" over the top of shelled corn usually indicates spoilage. If you find "out-of-condition" corn, move it, feed
it or sell it, advises. You can find these "hot spots" by using
a grain probe. Check the corn every two weeks, adds.
Generally corn stored below 13 percent moisture will remain in good condition, particularly if temperatures are also low. But some
fungi will attack corn with moisture as low as 9 percent .
Above 13 percent, spoilage occurs at a steadily accelerating pace. And since all living things give off carbon dioxide, moisture and heat, fungi often start a chain reaction. As the temperature rises, moisture also rises so that more organisms can work, explains.
"Hot spots" result when cold air — air that's colder than the corn — comes into the top of the bin, migrates down through the corn at the edges of the bin close to the bin wall, picks up moisture and heat in the center of the bin and then rises to the top, where it condenses upon hitting the cold air again. Spoilage may also occur at the sides or bottom of the bin where cracks allow moisture to penetrate, or at the bottom of bins that haven' t been cleaned. Chaff and debris may lead
to spoilage, points out.
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Most fungi causing corn spoilage belong to either Aspergillus
or Penicillium. Probably most county farmers have seen "blue
eye" mold, caused by the commonest corn-spoiling fungi. But fungi colors may vary from yellow, yellow-green, tan, black, pink, blue or blue-green to white, says . On stored ear corn, most in- fections start at the tip end of the kernel where it's attached to the cob. Infections can enter cracks in the seed coat that are unseen by the naked eye. Fungi first attack the germ, discoloring and killing it. Later they feed on the starch or endosperm, reducing the feeding value. And often where molds are active, insects take advantage of the heat and
moisture, further reducing the corn's value, concludes.
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JJFskb 2/6/63
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FOR IMMEDIATE RELEASE
Special To Farm Advisers
Underground Storage and Disaster Shelter
A fruit and vegetable storage cellar that can be used as a farm fallout shelter is easy to build by using this plan.
County Farm Adviser says the
plan calls for a reinforced concrete structure, cast in place below ground and covered with about three feet of earth. According to the Office of Civil Defense, this type of construction offers excellent protection from fallout radiation.
Original plans for the cellar-shelter provide space for six people, but the structure may be enlarged by extending it two feet in length for each additional person to be provided for.
Other features of the plan include ample storage space for fruits and vegetables, proper ventilation, electrical installation and an emergency exit.
Engineers of the U. S. Department of Agriculture and state land-grant universities worked together in developing the plan. You can order working drawings for Plan No. 5934 by sending 25 cents to the University of Illinois Department of Agricultural Engineering in Urbana.
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HDNtkb 2/6/63
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FOR IMMEDIATE RELEASE Special to Farm Advisers
Control Brush Now
If you've been waiting for a good time to kill brush, you'll never find a better time than right now, says County Farm Adviser
. You can do it later, but you may
have problems with drift from foliage sprays. Also, some species of trees are almost resistant to sprays. And this spring, when foliage sprays are effective, you1 11 be busy with other jobs, adds.
Either basal bark treatment or stump treatment kills brush
effectively at this time of year, says . With either
treatment, use 2,4,5-T ester at the rate of 16 pounds in 100 gallons of fuel oil or kerosene.
For best results with the basal bark treatment, apply the mix- ture to the point of runoff from the ground up to 15 inches above ground level, and soak the groundline thoroughly. For trees larger than 5 inches in diameter, girdle the tree so that the chemical can work more effectively, advises. No special equipment is required.
An ordinary 3-gallon knapsack sprayer does the job well, he adds.
Treating the stumps after cutting down brush will generally prevent regrowth. Treat the top and the side of the stump with the above mixture to the point of runoff. For best results, apply as soon as possible after cutting, advises.
Some county farmers have used Dybar or Urab
pellets as a soil treatment for killing brush. Use the pellets at the rate of one tablespoon to cover 1/2 to 1 square foot at the base of each tree or brush. Some species do not die until the second year after treatment. One precautiont do not treat where roots of desirable species grow.
The best method of controlling brush depends on individual circumstances. If it must be removed at once, perhaps a bulldozer is best. If the top must be removed, cut and use the stump treatment. Foliage sprays and basal bark treatment may be best to control brush in fencerows, drainage ditches and scattered brush in pastures.
JJF:dl -30-
2/14/63
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EXCLUSIVE
Special to Farm Advisers
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Know How To Fight Farm Fires
An adequate water supply furnished by a convenient farm pond can pay handsome dividends if fire should strike your farm. But water is not the best weapon against all types of farm fires, says County Farm Adviser
In fact, says
, water is recommended for con-
trolling only the most common types of farm fires, involving combustible solids — wood, hay, paper and the like. Loaded stream or air-charged extinguishers are also effective against these fires. And since water sources and extinguishers containing water may freeze during cold weather, be sure they're protected by antifreeze ingredients. Because cooling is needed to extinguish this kind of fire, extinguishers that do not contain water cannot provide full control.
Don* t use water to fight fires involving flammable liquids, such as gasoline. Smother flames with dirt, sand or blankets or sacks soaked in water. Air-charged dry chemical, vaporizing liquid and carbon dioxide extinguishers should be used against these fires, says
Electrical fires involve the added danger of shock to fire fighters unless proper extinguishers are used. Extinguishing agents should be non-conductors of electricity. Never use water. On electri- cal fires use air-charged dry chemicals, carbon dioxide and vaporizing liquid extinguishers.
should:
According to
, practical farm fire extinguishers
1. Have non-freezing-type extinguishing materials.
2. Have sufficient capacity and proper type to control pos- sible fires in the area where located.
3. Be the type that can be serviced either locally or on the
arm* 4. Carry the label of approval by the Underwriters Laboratory
and/or Factor Mutual Laboratory.
JJF:dl "30~
2/21/63
FOR IMMEDIATE RELEASE
Special to Farm Advisers
Use Recommended Vegetable Varieties
Now that the seed catalogs are out — and especially if voir re an avid vegetable gardener — you're probably anxious to make plans for this year's garden. Some new as well as "old" adapted varieties will produce better than unadapted varieties, says Counry Farm Adviser
If you like green beans, look for the new Executive variety, says. This bean has won Ail-American honors. It
resembles the Tendercrop variety with its light buff-colored bean. It will produce five- to five- and one-half-inch long, straight beans, with round, good-colored pods.
Among the "old" adapted bean varieties, consider any of the
Tendergreen types or the Contender variety, suggests.
With beans or any other vegetable, he advises using the same variety as you have in the past if you're satisfied with it. But give serious consideration to new improved varieties as they become available.
Detroit Dark Red makes an excellent beet, says .
You may also want to cosider Ruby King, Ruby Queen, Crosby' s Greentop, Red Ball or Fireball.
You'll see many new cabbage varieties in your catalog this year. One of the best that's recommended for Illinois is the new hybrid, Emerald Cross. It matures in only 63 days and has a good color,
says. Other varieties that look promising are the
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resistant-type Golden Acre, Greenback, Marion Market and Resistant Danish. Badger Baldhead matures late, requiring 105 days, but it's an outstanding variety otherwise, says .
He suggests using early sweet corn varieties for best results. These include Golden Beauty, Gold Crest and Spring Gold, with about a 68-day maturity. An intermediate-maturing variety, Barbecue, has done well in the state* And for main crop sweet corn varieties, consider F-l Cross, Gold Cup Duet, Honey, Seneca Chief or Victor Golden. Wampum may fit into your garden schedule if you can use a late-maturing variety, says .
To have sweet corn throughout the summer, try succession planting as suggested in Circular 816, "Illinois Garden Guide." The latest edition will be available soon at your County Cooperative Exten- sion Office.
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JJFxdl 2/21/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE Special to Farm Advisers
Read The Seed Tag
If you're buying legume or grass seed this spring, read the tag on the bag. It will guide you to good-quality seed, since it gives the germination, purity, weed seed content and other information on quality, says county Farm Adviser .
Good seed pays in the long run, so don't try to clean your own red clover or timothy seed. Special equipment is required, says
According to a recent legume-grass seed drill box survey conducted by the University of Illinois and the State Department of Agriculture, farmers have been planting a large quantity of weed seed in home-grown uncleaned red clover and timothy.
The cost of weed seed may be hard to "tie down," but when you
buy weedy seed you're paying as much for the weeds as for the seed. But
the story doesn't end there, warns . One farmer in the
survey planted red clover that carried 113 giant foxtail seeds per ounce
of home-grown uncleaned clover seed. If he planted 8 pounds of red clover seed per acre, he planted one giant foxtail every three square feet. Since giant foxtail sets seed every year, he'll have a good stand of foxtail by the time he plows the field for corn.
When giant foxtail isn't controlled, it can reduce corn yields as much as 25 percent, or roughly $25 per acre. Experience has shewn that it costs the average farmer about $5 per acre to control giant fox- tail. So, by planting giant foxtail in your legume-grass seeding, you could be losing froia $5 to $25 per acre, per year for several years to come, cautions .
And if you bought the seed before last year, run a germination test. Stored seed often loses vigor rapidly under poor storage condi- tions. Don't plant seed of unknown quality, advises.
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JJF:dl 3/7/63
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FOR IMMEDIATE RELEASE
ipecial to Farm Advisers
iountry Egg Prices Not "Set" ly Terminal Price Reports
Country egg prices are not rigidly "set" by central market •rice reports, says County Farm Adviser .
A recent North Central States study shows that country prices re affected by day-to-day central market changes- But the relationship etween country prices and central market reports varied seasonally ecause of adjustments for local supply and demand conditions, reports
Dealers feel that they must use central market reports to etermine day-to-day price changes, since they have no better basis for etermining daily changes in egg supplies and the demand for eggs. Also hey can hardly afford to pass up a report used by their competitors, owever, dealers do alter their prices relative to central market re- orts from season to season if they are not getting enough eggs or are
et ting too many eggs to fill their needs.
Many producers and egg buyers feel that price changes in the entral markets are too numerous and too extreme. Since country dealers ollow these numerous price changes, they are faced with greater risks n buying and selling. To compensate for this risk, they will need igher margins that will result in lower prices to producers.
says tha a popular suggestion to aid pricing
s to report country prices. This may not help so long as country ealers are using central market price reports. In this case daily rice changes at country points will reflect only daily price changes n central markets.
For more information, get Bulletin 691, "The Relationship etween Central Market Egg Reports and Producer Prices in Selected North entral States," from your county farm adviser.
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Look For New Soybeans
County demonstrations here will offer an opportunity to look over three new soybean varieties — Harosoy 63, Hawkeye 63 and. Clark 63. Seed, of these varieties will not be available commercially until next year, says Farm Adviser .
All these new varieties should perform like the "old" Harosoy, Hawkeye and Clark in the absence of Phytophthora rot. This rot was first discovered in the state in 1955. Sometimes it attacks only a few plants in a row or plants in a low, wet place in the field. But if the attack is severe it can make the difference between a crop and no crop. Resistance in the new varieties could be the difference, says .
Recommendations for 1963 remain the same as those in recent years. Harosoy still does a good job in the northern half of the state. In extreme northern Illinois, consider Chippewa as an early variety. Where Harosoy is grown, Hawkeye and Lindarin are also grown to fill special needs. Under many conditions, Lindarin produces as well as Harosoy. Where this is true, you gain lodging and shattering resistance and better podding height by using Lindarin. Where Hawkeye produces well, you gain in lodging resistance over Harosoy.
Adams, Shelby, Clark and Kent perform best in the southern half of the state. Shelby is especially well adapted in south-central Illinois. Often you can use Shelby and Adams even where Clark yields better because you can harvest them early before planting wheat. Clark
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comes in strong in southern Illinois, But Kent is gaining in popularity in the southern third of the state, where it yields more than any other variety.
Seed supplies should be adequate. But it will pay you to make your seed arrangements early or you may get some rather low- quality seed. Seed germination and overall quality are low in soybeans produced in the southern part of the state, where disease and adverse weather conditions were common last year, If you plan to use your own seed, germinate it. Many beans went into storage with mold. This could
lower the vigor of stored beans considerably, cautions.
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm Advisers
Editors' Note: This story primarily for northern fourth of the state.
Treat Quackgrass Now
If you have a problem with quackgrass — you have lots of company if that's any comfort — you still have time to kill it this
spring, says County Farm Adviser . This
pest is most common in the northern one-fourth of the state, he adds.
In tests conducted at the University of Illinois Research Center at DeKalb, agronomists have found that using fall-applied atrazin* controls quackgrass with the least reduction in corn yields following treatment.
Last year corn from fall-treated atrazine plots produced 30 bushels per acre. Where the same treatment was applied in the spring, the yield fell to 67 bushels per acre. A plot with a spring- applied split application of atrazine produced 78 bushels per acre. Corn from an amitrole-T-atrazine plot treated in the spring produced Dnly 50 bushels, while corn from a spring-applied dalapon plot dropped to 43 bushels per acre. Dalapon is one of the older quackgrass treat- ments still in use, points out. In the DeKalb plots
rtith no treatment, plots produced only 15 bushels per acre.
recommends these spring treatments for
quackgrass:
Atrazine. Apply 4 pounds — 5 pounds 80W — in 20 to 30 gallons
Df water per acre when quackgrass is actively growing — at least three
weeks before plowing. Plant corn for two consecutive years.
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Atrazine split application. Apply 2 pounds of atrazine — 2 1/2 pounds 80W — in 20 to 30 gallons of water per acre when quackgrass is actively growing — at least three weeks before plowing. Apply an ad- ditional 2 pounds — 2 1/2 pounds 80W — as broadcast pre-emergence treat- ment at planting time. Plant corn for two consecutive years. See label for rates on sandy soils. This treatment gets annuals with second ap- plication.
Amitrole-T plus atrazine. Apply 2 pounds — 1 gallon — of amitrole-T when quackgrass is 4 to 6 inches high. Wait 10 to 14 days before plowing. Plant corn as soon as possible, using 2 to 3 pounds of atrazine as pre-emergence.
Dalapon. Apply 6 to 8 pounds of dalapon in 30 to 40 gallons of water when quackgrass is 6 to 10 inches high before planting corn or soybeans. Plow 7 to 10 days later. Wait three or four weeks before planting corn or soybeans.
Where quackgrass appears in spots, treat only the individual
plants or clumps, advises. Quackgrass will "chew up"
atrazine in spot treatments. But if you treat a whole field with
5 pounds of 80W, you could have a residue problem where there's no
quackgrass to "use" the atrazine.
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Special for Faj m Advisers
Editors' Note: This story primarily for southern one-half of state. Control Johnscngrass Now
If /ou're struggling to control Johnsongrass — many farmers in the southern half of the state are — and you missed your best chance last fall, you still have time to get in some "licks" this spring, says m County Farm Adviser .
If you haven' t used dalapon previously — last summer or fall — and will be planting corn or soybeans on the land you treat for Johnson- grass, follow these steps:
1. Omit spring tillage and let Johnsongrass grow about 10 inches high.
2. Spray with dalapon. Use 10 pounds in 30 to 40 gallons of water per acre.
3. Wait a week to 10 days and then plow.
4. Wait 2 1/2 or 3 weeks before planting corn. This time allows the dalapon to decompose. If you plant soybeans, wait the full three weeks to avoid injury.
5. Plant corn or soybeans.
6. When you plant corn, apply Eptam pre-emergence at the rate of 3 pounds in 20 to 30 gallons of water per acre. Applying it in 14- inch bands will reduce the cost. Work the chemical into the top inch of soil with a rotary hoe or harrow. This may reduce the corn stand slightly, but it won't take the toll that Johnsongrass will. If you plant soyoeans, use Amiben at the rate of 3 pounds in 20 to 30 gal- lons of water per acre applied in 14-inch bands.
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7. Do a good job of cultivating.
8. Watch for small clumps of Johnsongrass and destroy them. You can spot treat with Atlacide at the rate of 6 pounds per
square rod. You can use the chemical mixed with water or dry. This chemical sterilizes the soil for a year. You can also use dalapon for spot treatments and for roadsides and fence rows at the rate of 1 pound in 5 gallons of water. Apply it when the grass reaches the one- to two- foot height. You'll need to repeat this treatment two or three times during the growing season.
You can lick Johnsongrass with a systematic program. Ask at the Cooperative Extension Office for three circulars that give specific recommendations: "Controlling Johnsongrass in Illinois," Circular 827, "Weed Control in Field crops, " Circular 856; and "Weed Control in Field Crops — 1963," a supplement to Circular 856.
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Special to Farm Advisers
1963 NJVGA Projects Announced
Projects and activities of the National Junior Vegetable
Growers Association for 1963 were announced today by
County Farm Adviser .
The NJVGA is an organization for young people interested in fruit and vegetable production., The group promotes and sponsors several educational projects. Anyone between 14 and 21 years old can partici- pate.
says this year's projects include a production
and marketing contest, a demonstration contest and a judging, grading and identification contest.
The production and marketing contest is designed, for young people interested in growing and marketing horticultural crops. It re- quires detailed records of production practices, costs, profits and marketing methods. Any 4-H or FFA member may enter his garden project in this contest.
In the demonstration contest, participants verbally explain various production practices. Demonstration topics include soil fer- tility, crop and soil improvement methods and marketing procedures for fruits and vegetables.
The judging, grading and identification program is the NJVGA' s oldest contest. It covers identification of vegetable varieties, dis- eases, insects and weeds. Participants must also learn to judge veg- etable quality.
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State winners in the judging and demonstration contests will represent Illinois at the national contest in December. This contest will be held in conjunction with the NJVGA convention at Pittsburgh, Pennsylvania, in December.
Interested young people can get more details on project re- quirements from . Or they can write
to Illinois NJVGA Chairman R. 0. Lyon, 412 Mumford Hall, University of Illinois, Urbana.
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FOR IMMEDIATE RELEASE Special to Farm Advisers
3eat Bacterial Wilt With lesistant Varieties
The combination of susceptible alfalfa varieties, a wet spring jnd alfalfa fields in low, poorly drained areas can mean trouble for county farmers, says Farm Adviser ,
Bacterial-wilt-diseased plants are dwarfed and yellow with )unchy growth resulting from numerous, fine, shortened stems and small, Light green to yellow leaves. A sure sign of bacterial wilt is the yellowish to pale brown discoloration in the outer "wood" of the taproot /hen you peel the bark, adds.
If you intend to leave the alfalfa crop down three or more fears, plant only adapted, high-yielding, wilt-resistant varieties like fernal, Cody, Buffalo or Ranger. Buffalo and Cody perform best in southern Illinois; Vernal does best in the northern and central parts )f the state. Ranger, also a wilt-resistant variety, is well adapted :hroughout the state, but produces less and is more susceptible to leaf liseases than Vernal or Buffalo.
Bacterial wilt generally doesn' t strike during the first two rears in an alfalfa stand. So if you plan to use alfalfa for only two rears, use any of the susceptible or wilt-resistant, high-yielding rec- >mmended varieties that are adapted to this area, such as Alfa, DuPuits,
ID-lOO, Vernal, Buffalo or Ranger, suggests. (Cross out
varieties not recommended for your county.)
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Wilt is commonly spread by surface water, renovating tools, animals, mower sickles and infected hay. Usually it enters plants through wounds produced by winter injury or by mechanical damage result- ing from mowing or grazing.
If you have bacterial wilt in established stands, you can slow up development in new areas by:
1. Maintaining high soil fertility — particularly potassium, phosphorus and lime — based on a soil test.
2. Mowing when alfalfa foliage is dry.
3. Where practical, cutting young, healthy stands before cutting older, diseased fields.
4. Waiting until infected roots have completely rotted to reseed old alfalfa fields with wilt-susceptible varieties. Rotation of crops for two or more years in infected fields is beneficial.
5. Seeding wilt-resistant varieties in fields that receive surface drainage from infested areas.
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JJFrdl 3/21/63
FOR IMMEDIATE RELEASE
Special to Farm Advisers
Rotational Programs Help In Fight Against Orchard Pests
Rotational programs for chemical pesticides are an excellent way to combat orchard insects and mites, says Ronald H. Meyer, assistant entomologist at the University of Illinois.
This type of program spaces applications so that the same chemical is not applied at each spraying. It provides a mixture of types applied at given intervals and in a set pattern.
Insects and mites can build an immunity to certain chemicals
which they encounter continually. A longer time between applications
means a slower immunity build-up. Planned rotations do not give insect'
and mites a chance to build resistance to any one chemical, reports
Meyer.
Other factors also help to determine the effectiveness of a
particular spray. Two important ones are the natural toxicity to the
organism it is supposed -co control, and physical characteristics that
will enable a material to reach the site of infestation.
These two plus others, such as thoroughness of coverage, weather conditions and number of applications,will determine the spe- cific dosage to be applied.
Meyer also cautions fruit growers to use tried and tested chemicals. The "experiment or" who constantly seeks a newer and more effective chemical may find himself fighting a losing battle. While he is trying out new sprays, he may provide conditions that allow resist- ance to develop.
For more information on rotation, sprays and other topics re- lated to pest control in orchards, County Farm Adviser
advises reading Circular 864, "Pest Control in Commercial
Fruit Plantings, " written by Meyer, Dwight Powell and Frank W. Owen of the University of Illinois.
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HCJ:dl 3/21/63
FOR IMMEDIATE RELEASE
Special to Farm Advisers
Wheat Diseases Need Cool Weather
If spring remains cool and wet, look for two diseases to develop in wheat, cautions County Farm Adviser
Soil-borne mosaic and Septoria leaf blotch infected acres of wheat in
county last fall. Now, with the "right" conditions,
either or both of these diseases can appear, he adds.
Soil-borne mosaic-infected wheat plants first appear in the early spring as yellow, light purple or light green areas in the field. The color depends on the variety. Some varieties show rosette symptoms, the leaves and tillers remaining short with compact growth and exces- sive tillering. The size of the infected area does not increase during the growing season.
The only way to whip soil-borne mosaic is by growing resistant varieties. None of the widely grown hard red winter varieties — Pawnee, Ponca or Triumph — have resistance. Concho and two new varieties, Ottawa and Omaha, are resistant hard red winter varieties. Of the soft red winter wheats, Knox, Knox 62, Monon, Reed and Verimilion are resista;-;
to both mottle and rosette mosaic.
When prolonged periods of cool, wet weather prevail during the early spring, Septoria leaf blotch of wheat can reduce yields up as much a< 30 percent.
The disease first appears as a blotch of small, light green to yellow areas between the veins of the lower leaves. In wet, cool weather the areas increase rapidly in size, and the infection may spreac from the lower leaves to those higher on the plant. If all the leaves are infected, the result is premature ripening and defoliation.
None of the recommended wheat varieties are resistant to Sep- toria leaf blotch. Early-maturing varieties are more susceptible than late-maturing ones. Rotation, with three or four years between wheat crops, and deep plowing of stubble are important controls, says
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE Special to Farm Advisers Challenge Feeding May Pay In The Dairy Herd
Challenge feeding in the dairy herd has the best chance of paying off in the first three or four months after calving — the time when the stimulus for milk production is at its peak.
county farm adviser explains
that challenge feeding is a system in which cows receive slightly more
grain than their production indicates as long as they respond with extra
milk.
says high-producing cows have extremely high
energy requirements during the early months of their lactations. If these requirements are not met, the cows lose body weight rapidly and do not get a chance to reach their full production potential.
points out that it is easier to get cows up
to a high grain-intake level after calving if they are properly condi- tioned before calving.
The best feeding approach is to get each cow up to about one pound of grain per 100 pounds of body weight ten days to two weeks be- fore calving. Carry her through calving at this level. Three or four days after calving, start boosting the grain allowance as fast as the cow will take it without wasting feed.
An increase of about one pound of grain per day is a good
guide to follow, explains. After the cow reaches 20
to 25 pounds of grain per day, level off for a week or so. Then weigh the milk she is giving, evaluate her body condition and decide whether to boost grain still more or to cut her back to the level warranted by her production.
When a cow no longer responds to challenge feeding with extra milk, you know she has reached, her limit. This is the time to level off grain feeding.
gives one important caution: Don't forget to
cut grain allowances gradually as the cow advances in lactation and as production drops.
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FOR IMMEDIATE RELEASE Special to Farm Advisers
Be Careful In Lifting Heavy Objects
Think before you lift those heavy weights around the farm. Your health and safety are at stake.
Each year thousands of farm people are victims of sprains, strains, hernias and other injuries caused by lifting. Most of these injuries could have been avoided with a little care and foresight, , County Farm Adviser points out.
Here are some of the most common causes of lifting injuries:
1. Lifting and lowering with the back muscles.
2. Insecure grip or footing — placing the hands or feet in unsafe positions.
3. Obstructed vision, unsteady loads, not enough control.
4. Using quick, jerking, twisting or awkward body movements.
5. Lack of enough help, and failure to use mechanical aids. So examine all of your farm lifting jobs with a critical eye.
Often you can rearrange your work to cut down the amount of lifting.
Look for chances to use simple and safe mechanical aids, such as rope
hoists, wooden skids, hand trucks or inexpensive conveyors.
Don't bend at the waist when you're reaching down to lift
something. Lifting in that position puts a severe strain on sensitive
back and stomach muscles. For your health's sake, bend your knees and
keep your back straight when you pick up an object.
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FOR IMMEDIATE RELEASE Special to Farm Advisers
Spring Clean-Up Makes Farms Safer
Thorough clean-up before spring work starts is good insurance against loss of property and man hours on your farm this summer. The few hours that you spend now to clean out hazards and put things in place may save you many days during the busy season, says County Farm Adviser .
One rule to emphasize in farm safety is "a place for every- thing and everything in its place." A recent study of hospitalized home accident victims showed that the largest single cause of injuries, other than hurry and carelessness, was disorder. In fact, disorder was re- sponsible for putting one of every five accident victims in the hospital.
Remove such trash as paper, rags and rubbish, scattered, boxes and boards that may have accumulated from basement to attic. Clearly label medicine, drugs and insecticides and keep them out of children's reach.
Check the farm shop. Keep tools in their right places, and make sure that hammer and ax handles are tight and in good condition. Remove piles of barbed wire, glass, scrap metals, loose boards, weeds and grass.
Barns are the principal work center for daily farm chores.
To keep alleyways and work areas clear, find suitable locations and
storage places for sacks of feed, tools and other equipment.
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RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORO HALL . . . URBANA
FOR IMMEDIATE RELEASE Special to Farm Advisers
Farm Records Show Higher 1962 Crop And Livestock Returns
Many central and northern Illinois farmers averaged 15 to 20 more bushels of corn per acre in 1962 than in the previous five years. On southern Illinois farms, yields varied more widely because of local drouth areas.
Gross crop returns for central and northern Illinois farms rose about $15 an acre above the 1957-61 average. Many tenant farmers in this area had about $1,000 more return from crops last year. While crop incomes did not improve quite so much in southern Illinois, hog and cattle returns there were generally favorable.
Record-keeping farmers averaged a return of $148 per $100 feed fed to feeder cattle in 1962. For the three previous years, their re- turns did not go above $117. While this low return barely paid for the cash costs or market prices for roughage, the 1962 figure provided a favorable return. However, the outlook for 1963 suggests the need for a great deal of caution in planning feeding operations for the next few years.
For each $100 feed fed in 1962, hog farmers averaged about
$159. This was the third year of favorable returns. Most hog raisers
can break even on all costs with a return of $140 and $150 per $1C0
feed fed.
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These were some of the highlights of the analysis of farm
business records reported this month to county farmers
who are members of the Illinois Farm Bureau Farm Management Service.
At local meetings and through farm visits by local fieldmen, each member receives a summary of 1962 farm business records. From it he can see how his farm business compares with farms of similar size and soil type.
According to Farm Adviser , this comparison
gives a farm operator atool with which he can spot the strong and weak points of his farm business. When he corrects the weak points and puts more emphasis on the strong points, he can usually boost his farm earn- ings.
A farmer who uses his farm records only for tax purposes probably loses 80 to 90 percent of the value this information can pro- vide in strengthening the farm business, emphasizes.
Farmers who are interested in learning more about this cooper- ative farm business analysis service may contact their farm adviser or
the f ieldman who serves
(Name and Address) this area.
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RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm Advisers
^re-Emergence Herbicides Pay
If you've been having trouble killing those weeds in the corn row by cultivating, you'll find that pre-emergence herbicides will help, Particularly when annual grasses are a problem. At the present time, jtrazine, Randox, Randox-T and 2,4-D ester rate best as pre-emergence lerbicides for corn, advises County Farm Adviser
Atrazine, less soluble than most other pre-emergence herbi- :ides, needs more rainfall than the others to be effective. Since it remains in the soil longer, atrazine often provides weed control for :he entire season.
Corn tolerates high rates of atrazine without danger, but .t will injure some crops like oats and soybeans. And scientists still ion't know how atrazine will affect crops when applications are continued for several years.
But you can still avoid atrazine residue problems. Use it as \ spray rather than granules, and apply it in bands instead of broad- :asting it. Use atrazine only where you will plant corn next year, und, most important, apply at rates recommended for your soil type.
Atrazine controls weeds more consistently on the light-colored soils of southern Illinois than on the dark, high organic matter soils Ln the central and northern parts of the state. Most of the damage from
atrazine has occurred on the darker soils in Illinois, says .
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Randox effectively controls annual grasses. Corn tolerates this chemical well. Unlike atrazine, Randox has performed mere consist- ently on darker soils than on lighter southern Illinois soils. It tends to go into solution rapidly and may leach into light soils before it has
a chance to act on weeds, says . But handle Randox
carefully to avoid irritating the skin and eyes. The granular form reduces irritation but does not eliminate it.
Randox-T controls broad-leaved weeds as well as grasses. But corn has less tolerance to Randox-T than to Randox. In a few cases, soybeans have been injured when grown the year after corn was treated with Randox-T. The chemical does best on soils that have a relatively high clay and organic matter content. The clay and organic matter tend to keep the Randox part from leaching. The chemical is irritating, so handle it carefully, advises.
2-4-D ester is the cheapest pre-emergence chemical for corn. But it controls weeds less consistently than others. And it sometimes damages the crop. Use the ester form only, since the more soluble amine form may leach into the soil. Don't apply 2,4-D pre-emergence on sandy soils because of leaching possibilities.
If Johnsongrass presents a serious problem on your farm, use Eptam pre-emergence. Eptam applied at planting time controls Johnson- jrass seedlings well. Usa Dalapon to control older Johnsongrass stands.
For more detailed information on current weed control recom- mendations, ask for Circular 856, "Weed Control in Field Crops," at the :ounty extension office.
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FOR IMMEDIATE RELEASE Special to Farm Advisers
Use Pre-Emergence Herbicides To Boost Soybean Yields
If weeds are cutting your soybean yields* use pre-emergence herbicides. They help to control grasses and weeds that the rotary hoe and cultivators often miss. Herbicides help most by killing early- starting weeds so that the soybeans can get a running start, says County Farm Adviser
To do their best job, these herbicides need sufficient rain- fall. And when wet weather delays cultivation, they offer real "insur- ance. "
For best results, says , apply the herbicides
when planting, or not more than two or three days later. You can mount attachments right on the planter to apply sprays or granules directly behind the planter wheels.
Amiben, Randox, Alanap and Sodium PCP are recommended for pre- emergence use on soybeans.
Amiben has controlled both annual grasses and broad-leaved weeds in soybeans better than most other herbicides. Soybeans seem to tolerate it well, although early stunting sometimes occurs.
Randox controls annual grasses, but not most broad-leaved weeds. Use it only on soils that are relatively high in clay and or- ganic matter. Since it's quite soluble, it may leach too deep past the weed seed germination zone in lighter soils. Soybeans tolerate Randox well. But don't use its sister chemical, Randox-T, on soybeans, since the "T" part kills beans. Handle Randox carefully to avoid irritation.
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Alanap effectively controls annual grasses and most broad- leaved weeds except smartweed. If heavy rains wash the chemical around the seed, it can cut soybean emergence. Don't use Alanap on sandy soils where washing is most likely to occur. Where smartweed presents a prob- lem, use a mixture of Alanap and CIPC, advises.
Sodium PCP controls broad-leaved weeds better than grasses. Soybeans do not tolerate it well, so injury sometimes results. Be sure to use sodium pentachlorophenate, which is a sodium salt of pentachloro-
phenol, and not pentachlorophenol itself, warns. Handle
PCP carefully, since either the dust or fine particles of spray can cause sneezing and irritate the skin. Sodium PCP does better on the low organic soils of southern Illinois than on the soils of northern Illi- nois with more organic matter.
For more detailed information on currently recommended herbi- cide rates for weed control, ask for Circular 856, "Weed Control in Field Crops," at the county extension office.
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Limited Feeding Improves Feed Efficiency
Improved feed, efficiency alone may justify limited feeding
of finishing swine, says County Farm Adviser
Tests show that limiting the feed intake of finishing swine by feeding 70 percent of full feed, or 5 pounds per head per day, has produced a 10 percent improvement in feed efficiency.
Limited feeding also increases body leanness, which improves market potential. This holds even though there is a longer feeding period, during which extra feed is required for maintenance.
states that a new University of Illinois cir- cular gives the following recommendations for a successful limited feeding operation:
First, full-feed Illinois Ration 16, or other rations contain- ing 16 percent protein, until pigs weight 100 pounds.
Second, feed Illinois ration 12 or other rations containing 12 percent protein, and continue until pigs reach market weight.
Third, feed at least twice a day, either mechanically or by hand. It has not been shown that there is an advantage to more frequent feeding.
Fourth, provide at least one feeding space per pig.
Fifth, seek a discriminating market that compensates for greater dressing percentage and carcass value. When taken off feed, limited-fed hogs will shrink less than full-fed hogs.
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Where limited- feeding experiments were conducted, the tests were made under desirable management conditions. It is likely that unfavorable conditions would minimize the results of limited feeding, advises .
For more information on limited feeding of swine and on recommended rations, ask your farm adviser for Circular 866, "Balancing Swine Rations and the Illinois System of Swine Nutrition," written by D. E. Becker, A. H. Jensen and B. G. Harmon.
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm Advisers
Protect Tomatoes And Peppers
Even if you've started your tomato and pepper plants, you can
still give them some protection from sunscald later, says
County Farm Adviser . Sunscald is com- mon on plants that have suffered premature loss of foliage from leaf- spot diseases, adds. So, if you control the diseases,
you've gone a long way in reducing sunscald.
Sunscald on either vegetable often sets up favorable condi- tions for decay-causing fungi to enter the fruit. Often the entire fruit decays.
has these suggestions for controlling sun- scald:
If you haven't already selected your tomato and pepper plants, plan to grow recommended varieties that have adequate foliage. Grow tomato varieties that are resistant to Fusarium wilt.
Treat pepper and tomato seeds and plants to control pepper- defoliating diseases like bacterial spot, frogeye leaf spot and Phytoph- thora blight and tomato-defoliating diseases like bacterial spot, early blight and Septoria leaf spot.
If you stake your tomatoes, space them properly to provide shade and reduce sun exposure caused by pruning.
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In the garden, apply maneb — Manzate or Dithane M-22 — to peppers and tomatoes at five- to 10-day intervals to control defoliat- ing diseases as well as anthracnose and other common fruit rots. Start applications as soon as you see the first fruit cluster. Spraying is more effective, gives better coverage, lasts longer and costs less than dusting. Thoroughly cover every plant with each application. If you dust, apply one containing 6 to 10 percent maneb. Many of the multi- purpose vegetable dusts and sprays contain maneb. For most effective coverage, dust early in the morning or at twilight — when the air is calm and the plants are moist with dew. In either case, follow label directions carefully.
Your farm adviser has more detailed information on control- ling diseases in your vegetable garden. Ask him for timely bulletins.
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J JF : j e 4/17/63
FOR IMMEDIATE RELEASE Vacuum Buildup In Milking Machine Lines
URBANA — Dangerously high vacuum levels can occur in parts of your milking machine line if obstructions form in the line and if the air pump is located at the end of the line opposite the vacuum regu- lator, says County Farm Adviser .
Restricted air movement can cause vacuum buildup within the pipe. Dust and moisture can form obstructions at joints and other rough spots inside the pipe. When these blocks become large enough, vacuum builds up on one side and drops on the other.
suggests that one good answer to the problem is to
locate the vacuum regulator close to the air pump. If your system is more than four years old, the regulator is probably situated far away from the pump. Vacuum increase caused by this setup may irritate the cow's teats and lead to severe infections.
Also, if the vacuum regulator is close to the pump, dust is not continually drawn through the entire system. This eliminates a major cause of obstructions.
Blocks occur less often if the system has lines at least 1 1/4 inches in diameter and installed so that they make a complete
circle in the stanchion barn, advises . Pipes 3/4 inch in
diameter, with a dead end, restrict air movement, and thus obstruc- tions are more likely to form.
says that if the vacuum regulator on your system
is not located near the air pump it will pay you to move it there.
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HCJ: je 4/17/63
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FOR IMMEDIATE RELEASE
Enrollment Open For Illinois Boys' Farm Forestry Camp
URBANA — Farm boys interested in forestry can now enroll for the 11th Annual Illinois Boys' Farm Forestry Camp. This year's camp will be held August 4-10 at the Southern Illinois District 4-H Camp on Lake West Frankfort in Franklin county.
The forestry camp gives farm boys a chance to learn more about forestry practices that fit into farm operations. It also gives them a chance to actually work in a woodland and to study conservation of renewable resources.
Since the camp was started in 1952, 524 boys from 99 Illinois counties have attended. Last year 56 boys from 49 counties and 29 in- structors participated in the camp.
Delegates to the forestry camp are chosen by the county farm adviser and his camp committee. Each county is eligible to send one delegate to the camp with all expenses paid. An additional delegate may go from a county if his expenses are paid by a local organization.
Any boy who is interested in attending the Illinois Boys'
Farm Forestry Camp should contact his county farm adviser before May 1
for more information.
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS ... 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE Special to Farm Advisers Management Beats Alfalfa Diseases
If you're one of the thousands of Illinois farmers growing alfalfa — over one million acres are grown in the state — now's the time to find out what you can do to whip diseases that often attack your stands. Management will help whip both leaf and stem diseases in alfalfa, says County Farm Adviser .
These diseases hit hardest in seasons of cold, wet, late
3prings, frequent showers and heavy dews. Some of the most common
iiseases of this type are common leaf spot, black stem, yellow leaf
blotch, zonate leaf spot, brown leaf spot, rust and downy mildew.
Space does not permit descriptions of each of these diseases. But
four farm adviser has detailed information for identifying each one,
so let's look at controls for these diseases:
The Flemish varieties — DuPuits, F.D.-100 and Alfa — all have a fairly high degree of resistance to common leaf spot. Vernal is aoderately resistant. If possible, cut heavily infected stands in the prebloom or bud stage before the leaves fall. Cutting maintains the quality of the hay and removes the infected leaves — the source of in- fection for later growth. This gives remaining cuttings a better chance
to remain healthy, says . Except in prolonged wet seasons,
cutting at this time usually checks the disease and prevents excessive Leaf drop in later cuttings.
Entirely satisfactory controls haven't been worked out for slack stem, yellow leaf blotch, zonate leaf spot, brown leaf spot and cust. But the following practices will help: Sow certified, disease- free seed. Cut heavily infected stands on the early side of bloom be- fore leaves fall. Where feasible, rotate at least two years with corn, soybeans or small grain crops free from volunteer forage legumes. Don't allow weeds to mat around plants or leave a high stubble. Maintain adequate amounts of potash in the soil.
Mildew usually disappears with warm, dry weather, so no control for it is necessary, says .
JJF:dl "30~
4/25/63
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FOR IMMEDIATE RELEASE Special to Farm Advisers
Breed Selection May Mean More Feeder Pigs
By selecting your breeding stock with particular care, you can increase the number and quality of pigs farrowed and weaned, says County Farm Adviser »
The larger numbers weaned means more pigs available to sell as feeders when they reach 8 1/2 weeks and approximately 45 to 50 pounds.
Before picking stock for feeder pig production, consider two points: (1) the kind of breeding program you will follow and (2) the individuality of herd replacements.
suggests that you look at crossbreds before
choosing a breeding program. Crossbreds usually farrow and wean larger litters than purebreds, but less uniform coloring may cut prices.
To get the type of herd replacements you want, buy breeding
stock with as much production information as available.
advises that if you buy from a breeder who follows breed certification,
on the farm testing or boar testing you are more likely to come up with
animals of desirable breeding character.
Some suggestions in selecting breeding stock are: Boars should weigh at least 200 pounds at five months and gilts 200 pounds at 5 1/2 months. They should have good body length and ample bone, Both sexes should be disease free and have a meaty appearance.
For more information on selecting breeding stock and on feeder pig production, ask your farm adviser for Circular 865, "Feeder Pig Production in Illinois," by T. R. Greathouse and G. R. Carlisle of the University of Illinois.
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HCJ:dl 4/25/63
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FOR IMMEDIATE RELEASE Special to Farm Advisers Stored Feeding Successful For Some Dairymen
Stored feeding — a system of feeding hay and silage to dairy cattle in summer instead of turning them on pasture — is being used suc- cessfully by many dairymen.
However, University of Illinois dairy scientist Leo Fryman points out that, although the system is well adapted to some farms, it nay not be profitable on others.
Fryman says that if the dairyman's objective is to produce forage for as many dairy cows as possible on a limited acreage of pro- ductive land, year-around stored feeding may prove profitable.
On the other hand, a stored-feeding system is not likely to be successful when soil conservation or other land-use decisions provide ample forage for the herd with less intensive harvesting methods. Harvesting less forage per acre at little or no cost is preferable to asing capital, labor and machinery to get higher yields per harvested
acre while letting the excess forage go unused.
Fryman says the type of barn on the farm and the system of feeding hay and silage during the winter months also may have a bearing an the adaptability of year-around stored feeding. A dairyman may need a lot of money to set up for summer stored feeding if he has a stanchion barn where both silage and hay are fed inside the barn during the winter months.
However, dairymen who already have a large upright silo equipped with an unloader, an auger bunk and a large paved lot can feed silage from storage during the summer months with a minimum of addi- tional investment. And they can make full use of storage structures by refilling two or more times during the year,
Fryman points out that year-around stored feeding will pay only when higher forage crop returns plus reduced labor costs more than equal the possible higher machinery and building costs. This system has the best chance of success on well-managed farms maintaining a high- producing dairy herd.
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FOR IMMEDIATE RELEASE
Special to Farm Advisers
\dapted Alfalfa Varieties Resist Root And Crown Troubles
If you use adapted alfalfa varieties in your legume program, you're getting better yields for a reason. Adapted varieties resist two )f the chief causes of root and crown trouble in alfalfa — winter injury
md root and crown rots — better than unadapted varieties, says
bounty Farm Adviser .
These troubles usually first attack alfalfa plants in poorly brained, low- fertility fields with a high water table. Sometimes in- :ects and nematodes are involved, adds.
Winter injury in several forms — early spring frost injury, eaving, damage from low temperature to unadapted varieties or ice-sheet njury — may become more severe when fungi and bacteria establish them- elves in the damaged area. Bacterial wilt often follows winter injury, ays .
To control winter injury, suggests growing adapted,
ardy, high-yielding varieties recommended in this area. (Choose best-
dapted varieties for your area from Alfa, Buffalo, Cody, DuPuits, F.D.-100,
anger or Vernal.) About the last six weeks of the growing season this ear, allow the plant to store food in the taproot and crown by not utting or grazing. You can cut or graze after the growing season nds, adds.
Crown and root rots that attack Illinois alfalfa include dry oot and crown rots or "decline, " caused by a number of fungi, as well s Phytophthora root rot. Your farm adviser has detailed information to elp you identify these diseases.
To control root and crown rots, grow well-adapted, high-yielding arieties recommended in this area. In addition, avoid overgrazing, ank growth and high rates of fertilizer — especially nitrogen. Plow nder thin, unproductive stands. And, where feasible, rotate four to ix years with non-legume crops, preferably grasses or cereals. Plant aTnified/ hi9h-quality seed grown in low-rainfall regions. Plant in 211-drained soil in a well-prepared seedbed. Avoid low areas that are Jbject to flooding. Practice balanced soil fertility based on a soil
2St. Lime acid soils to get a pH of 6.2 to 7, advises.
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS ... 330 MUMFORD HALL . . . URBANA
Jpecial to Farm Advisers
FOR IMMEDIATE RELEASE
>prinq-Born Calves Are Not Ready For Pasture
Although pasture is an excellent feed for dairy cattle of all iges, young calves cannot eat enough pasture forage to meet their re- tirements for rapid growth.
_ County Farm Adviser says calves
mst be fed a good-quality grain mixture. Young calves also should re- vive either milk or a milk replacer.
says calves can run on pasture if they are
:ree to return to their pen during the hot part of the day and to escape from flies. They should have free access to high-quality hay in the >arn at all times. Heifers should be shifted to pastures gradually ifter they are about six months of age.
Heifers of all ages need free access to salt, minerals and
>lenty of water and shade. Short or scant pastures will call for sup-
>lemental roughage and grain feeding.
points out that dairymen must keep heifers
jrowing at a normal rate if the calves are to reach full size by the :ime they are about two years old. Well-grown heifers make the best Producers. Too often this point is overlooked during the pasture season.
For normal growth, Holstein heifers should make an average laily gain of about 1.5 pounds. Brown Swiss should gain about 1.4, tyrshires 1.3, Guernseys 1.2 and Jerseys 1.1 pounds daily.
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FOR IMMEDIATE RELEASE Special to Farm Advisers
Should Farmers Produce More Eggs
The number of producers as well as hen numbers and egg pro- duction has decreased in Illinois since 1957, says County
Farm Adviser . The remaining flocks have become larger,
and egg production per hen has increased,
suggests that the next question be: Can or
should county farmers produce more eggs? The answer
lies in whether a well-managed commercial flock can compete with other farm enterprises for limited land, labor and capital.
In general, laying flocks compete better on smaller farms because egg production does not require a large amount of land. Larger flocks are usually most suitable for smaller farms. On the larger farms labor demands prove too critical for large flocks to compete.
says that on all farms labor must be kept
low and production high. A suggested total annual labor time of 45 minutes or less, preferably less, and an annual production of 20 dozen or more eggs per hen sound like good figures.
It appears that egg production can increase the volume of
business on many grain and livestock farms. High production and careful
marketing are important, though, for all types of farms.
Whether layers can compete on individual farms depends on resources, marketing area and skill and interest of the operator. This analysis suggests that farms with large amounts of labor and operating capital per acre may want to consider a commercial flock enterprise.
-30- HCJrdl 5/2/63
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FOR IMMEDIATE RELEASE Special to Farm Advisers
Avoid Residue Problems
If you're like hundreds of other county farmers,
you've probably found that atrazine does a good pre-emergence weed con- trol job on corn. But since it doesn't have a built-in switch to "turn it off" at the end of the growing season, you may need to take precau- tions to prevent residue problems, says County Farm
Adviser .
To prevent residue problems with atrazine, he suggests these precautions:
1. Apply the right rate accurately. Avoid overdosing, over- lapping or slowing down during application.
2. Use the wettable powder form rather than granular atrazine. Residue problems are possible with the wettable powder, but most of the atrazine problems last year occurred where granules were used. The spray form allows more uniform distribution, which is especially im- portant. If you use atrazine granules, choose the 10 percent rather
than the 20 percent material to get a better spread over the soil.
3. Keep the wettable powder well agitated in spray tanks.
4. Use band rather than broadcast applications.
5. Be sure applicators are shut off and no chemical is flow- ing when you turn on field ends. With some equipment, granules keep flowing from the flexible tubes below the shut-off when the machine is turning on field ends. Then end rows can get excessives rates.
6. Check your equipment. Know that it is operating correctly. Some equipment may meter out granules accurately at the hopper, but ac- curate metering does not guarantee accurate application at the soil sur- face. Shorten long, flexible tubes if they sag. Low-mounted applica- tors present fewer problems than other types and will probably become more popular with both manufacturers and farmers.
7. Plan ahead. Don't use atrazine the year before planting such crops as oats. This applies particularly in northern Illinois, where higher rates of atrazine are used.
8. Use tillage to help distribute any possible residue more evenly. Plowing and disking cornstalks in the fall, several good disk- ings, diagonal disking and other tillage operations may help to distrib- ute atrazine. -30-
JJFrdl 5/2/63
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FOR IMMEDIATE RELEASE
Special to Farm Advisers
List Advantages Of Confinement Hog Feeding
Advances made in hog feeding during the past 10 to 15 years nake it possible to do a satisfactory job of producing hogs completely 3n concrete or drylot, reports County Farm Adviser
Under this system pigs are never on pasture from birth to narket. Sows are usually on pasture, however, if it is available 3uring the gestation period.
lists these advantages of an all concrete
system:
It's possible to save labor in providing feed and water.
Hogs can be kept warmer and drier in winter and spring and
:ooler in summer than under most field systems.
A producer can control internal parasites more completely.
On farms with all land tillable, the pasture land can be used
:or a crop that may return $20 or more per acre.
However, to be successful with a confinement system, a hog
Producer must pay attention to many details, points out.
Phis system also has these disadvantages:
A large investment in buildings and concrete lots is required. Do pay for them, a producer must use them the year round. Careful plan- ning of breeding, feeding and marketing programs is necessary.
Infectious diseases may be more of a problem in confined areas.
More care must be given to feeding adequate rations.
Manure disposal, tail-biting, flies, odors and foot and leg :roubles cause problems in some confinement systems.
To provide more information on the latest hog management re- :ommendations, University of Illinois livestock extension specialists lave written two new booklets. Copies are now available from your farm
adviser's office at in . Ask for Your 1963 Hog
business, Management Suggestions, and Your 1963 Hog Business, Ration Suggestions.
iDG:dl 3/2/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS ... 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm Advisers
-tors' Note? Muhly infestations are limited primarily to Illinois' 14 *£ 15 northernmost counties.
fou Can Control Muhly
If you haven't already plowed your wirestem muhly-infested jround, don't!
Agronomists at the University of Illinois say that delayed tillage remains the most effective control on this northern Illinois pest. So if you have patches of muhly, leave them until you're finished preparing your other corn land, says county farm adviser
Since this is a perennial grass, most pre-emergence herbicides
low available have little effect on established stands, says .
^nd pre-plant treatments, such as those used on quackgrass, aren't ef- fective since muhly doesn't start growing until late in the spring. If fou wait for the grass to reach a 6-inch height for treatment, it will be too late to plant corn.
Muhly spreads by both seed and underground shoots. Late- plowing exposes shoots and provides an effective control. Cultivation asually controls muhly seedlings, says .
The future control of wirestem muhly will probably depend on the development of selective herbicides. A "cousin" of wirestem muhly, nimblewill, is now controlled chemically in lawns. But nimblewill ioesn't have underground shoots, so weed control specialists don't ex- pect to conquer wirestem muhly without a real struggle, says .
Meanwhile, be on the alert for this relatively new threat to your corn- fields. With wirestem muhly, knowing your enemy is half the battle, he adds.
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JJF:dl 5/9/63
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FOR IMMEDIATE RELEASE Special to Farm Advisers
Corn Is Good Pasture Supplement
A combination of pasture forage, ground corn and minerals makes an ideal dairy ration for this time of the year, according to
, county farm adviser.
says spring and early summer legume grass
pasture is high in protein but low in total feeding value because of its high water content. Ground shelled corn or ground ear corn, both high energy feeds, make ideal supplements for such forage.
As soon as pasture plants start maturing, protein content drops rapidly. After about the middle of June, dairymen should add supplement to the corn to give high-producing cows the protein they need.
says cows will take care of their own mineral
requirements if they have free access to steamed bonemeal and salt.
Oats can be substituted economically for part of the corn
in a summer grain ration if one pound of oats costs less than one pound
of ear corn.
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HDN:dl 5/9/63
FOR IMMEDIATE RELEASE
Special to Farm Advisers
Oat Silage Is Good Mid-Summer Pasture Supplement
Although oat silage probably cannot be used as a sole roughage for high-producing dairy cows, there may be a place for its use on some dairy farms, according to Leo Fryman, University of Illinois extension dairy scientist.
Fryman says using oats for silage is one way to insure against feed shortage in the middle of the summer. Oat silage made early in the spring is an excellent supplement for short pastures in mid-summer.
Another reason for using oats for silage is the higher return dairymen can get from the silage above that from oats harvested for grain. Also, legumes seeded with oats should grow better when the oat competition is removed at the silage making date than at grain harvest time later in the summer.
Fryman says oats should be harvested for silage when kernels are in the milk stage. Chop the material as short as possible and use a silo distributor. Also make sure there are no air leaks in the silo
walls or around the doors.
Dairymen feeding oat silage should give the milking herd free access to good hay or pasture also. Cows may eat a considerable amount of hay while they are on oat silage. They apparently do not like oat silage well enough to eat it in large quantities.
The fact that cows won't eat large quantities of oat silage doesn't detract from its value as a supplement for short mid-summer pastures, Fryman explains.
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FOR IMMEDIATE RELEASE Special to Farm Advisers
Don't Be Alarmed By Oat Blights
If you've noticed a yellowish to brownish cast in your oat fields, chances are that halo blight or bacterial stripe blight — or
both — have attacked, says county farm adviser. But don't
be too upset, he adds. Although these diseases are widely distributed, they seldom reduce yields or grain quality to any extent.
Halo blight first appears early in the season on oat leaves and leaf sheaths as small, light green, oval to oblong spots. Later the spots may enlarge to an inch long. As the center of the spot dies, it changes to a gray-brown color. The wide, pale green to straw-colored halo-like border around the dead center gives the disease its name. Severely infected, leaves turn yellow and then brown, wither and die back from the tip. The disease may also infect the oat chaff. When the more susceptible varieties are severely infected, the oat head may not emerge
from the boot.
Bacterial stripe blight shows up first as sunken, water-soaked dots on the leaves. The dots soon enlarge and run together to form long water-soaked streaks on the leaves or blotches that may extend the entire length of the leaf blade into the leaf sheath. The streaks often have narrow yellowish margins. Later they become a translucent rusty-brown. No halo-like borders form. Often during moist weather droplets of bacterial ooze appear on the leaf along the spots or streaks. This ooze later dries into white scales. When serious, the disease may attack other parts and sometimes kills the entire top of the plant.
The bacteria of both these diseases overwinter on the seed coat and cause infection on the first leaves in the spring. The bacteria remain alive for 2 years on the seed and possibly for another 2 years on diseased plant refuse and in the soil. Both diseases are favored by cool, rainy weather. They are checked by warm, dry weather. Wind, rain and insects spread both diseases.
Usually neither blight becomes sufficiently destructive — only alarming — to warrant control measures. But planting seed treated with a mercury-containing material or growing resistant varieties will control these diseases, says .
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5/9/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUrlFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm Advisers
Resistant Varieties Lick Powdery Mildew
By causing lodging, powdery mildew may considerably reduce wheat yields, size of kernels and test weight. The disease shows up most prominently in dense stands of wheat grown on highly fertile soils, says County Farm Adviser .
Powdery mildew damages wheat most severely if it infects the crop during tillering, stem elongation or head development. Dense plant
growth and cool# moist night air favor powdery mildew, says .
Hot, dry weather checks mildew development, he adds.
If you suspect powdery mildew, look for white to light gray powdery fungus growth on the leaves, leaf sheaths, stem and flower*- ing parts of wheat. The lower leaves are often completely covered. The powdery appearance is due to tremendous numbers of spores. These spores are wind-borne and cause new infections during cool, humid weather even in the absence of moisture on the host plant.
As the powdery mildew fungus matures, the grayish-white powdery growth become darker, and numerous black speck-sized fruiting bodies develop. Where these fruiting bodies develop, the leaf tissue becomes yellowed and then turns tan or brown. Heavily infected leaves
gradually dry up and die.
The only practical way to control powdery mildew is to grow mildew-resistant varieties. Of the currently recommended varieties, Knox, Knox 62, Monon and Reed have moderate to good resistance. No hard wheat variety is resistant. Crop rotation tends to reduce the chances of severe powdery mildew infection in wheat, adds.
JJF:fl "30"
5/16/63
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FOR IMMEDIATE RELEASE Special to Farm Advisers
Control Vegetable Diseases
With a little help from you, your vegetables can fight off diseases that often mean the difference between success and failure in your garden, says County Farm Adviser
He suggests these steps for improving your garden "luck":
1. If you haven't already bought your seed, buy certified seed from a reputable seedsman. Some seed companies sell seed that has been treated with hot water or an eradicative fungicide. This treatment kills many disease organisms within the seed.
2. Treat most kinds of vegetable seeds with a protective fungicide, such as thiram or captan, to prevent seed decay and damping- off. You can buy these chemicals in one-ounce packages.
3. Resistant varieties have been developed to control many diseases. Some of them may not be suited to your farm or garden.
Before you buy, be sure they're adapted to your area.
4. Plants may carry diseases from the seedbed to the field or garden. Do not buy plants with spots on the leaves or stems or with brown or weak root systems. Buy certified plants if possible.
5. Spray or dust fungicides on certain vegetables to control foliage and fruit diseases. It will pay on tomatoes, potatoes and vine crops. Multipurpose pesticides containing both fungicides and insecti- cides are easiest for the home gardener to buy and use. To control dis- ease, these mixtures should contain zineb, maneb or fixed copper. Look for these names under "active ingredients" on the package label.
6. Control weeds. Mulching some vegetables will reduce the number of hours you spend behind a cultivator or hoe. Remember that weeds harbor many diseases.
7. Control insects. Multipurpose mixtures will control most garden insects. Insects transmit many diseases in the home garden.
8. Cultivate and water carefully. Damaged roots allow dis- ease to enter. Water early in the day so diseases won't build up during the night.
9. Plant at the recommended time, depth and space. Crowded plants encourage disease, warns .
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FOR IMMEDIATE RELEASE
Special to Farm Advisers Barn Fly Control Program
Controlling barn flies seems like a hopeless task, but_
County Farm Adviser says you can devise a program.
advises a three-step attack: First, you must
have proper sanitation. Clean out fly breeding areas, such as calf pens, loafing sheds and feedlots, as of ten as is practical. The effective use of chemical sprays will depend on the degree of sanitation.
Second, use a barn spray material on walls and ceilings of all
livestock buildings. _ recommends three excellent sprays
for general-purpose farms: dimethoate, rcnnel and diazone. Dimethoate is the newest of the three and has performed best in tests at the Uni- versity of Illinois. Apply these sprays until runoff occurs, at rates suggested on the label.
These materials last for two to six weeks, depending on the sanitation and spray used. Spray when animals are not in the barn, and cover all feeding and watering troughs with burlap sacking.
Then set out a fly bait. It should contain the same poisons used for the spraying or others designed specifically for use as baits,
suggests . Make a good bait with one gallon of corn
syrup, one-half gallon of warm water and the necessary poison. Spray it out of reach of animals, but in favorite fly roosting spots.
Your entire program depends on sanitation. If flies have a large breeding area, sprays and baits will be less effective, says
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Haylage Discussed In New Circular
Haylage is an excellent feed for finishing steers, reports County Farm Adviser .
Its 50 percent moisture content is higher than that of dried chopped, hay, but less than that of grass-legume silage, which has 70 per- cent.
University of Illinois tests show that steers fed haylage, high-moisture corn and supplement gained 6.4 percent faster than steers getting hay as their roughage.
When no protein supplement was added, gains were 6.4 percent slower over the 154-day feeding period. However, they were 6.5 percent more economical with no supplement added, and 10.5 percent more than those made by steers getting hay, cracked, shelled corn and supplement.
says results show that haylage is an excellent
feed for finishing steers, even when fed in summertime. Studies are being continued, on limiting grain feeding and adding less protein sup- plement to haylage to reduce feed cost and improve carcass quality.
For more information an haylage and other major beef cattle problems, ask your farm adviser for 1963 Beef Cattle Management Sugges- tions* written by livestock extension specialists at the University of
Illinois.
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Water An Important Part Of Cattle Diet
Of the five required nutrients for beef cattle, the one most overlooked, but most necessary, is water.
County Farm Adviser says water
consumption varies with three factors: type of feed, amount of water and dry matter in the feed and air temperature.
If animals are fed a dry roughage along with supplement, they are more likely to drink than if fed silage or haylage that has a higher percentage of water. A larger dry matter to water ratio will force animals to drink more. If, as happens, sufficient water is not made available, gains will be lowered.
The amount of water counsumed per hundredweight increases rapidly as the air temperature increases. In May a yearling steer con- sumes about 30 pounds of water per day. In July, water consumption in- creases to approximately 90 pounds per day.
lists three functions of water: to disperse
heat, control body temperature and move nutrients and remove body waste.
For more information on the five required nutrients and on the suggested rations for feeding beef cattle, ask your farm adviser for the 1963 Beef Cattle Feeding Suggestions, written by livestock specialists at the University of Illinois.
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RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
Special to Farm Advisers
FOR IMMEDIATE RELEASE
:onstant Milking Machine Vacuum Level Is Important
Drops in milking machine vacuum can cause teat and udder dam- age, warns Leo Fryman, University of Illinois dairy scientist.
Fryman says researchers in California, Pennsylvania and Wis- :onsin all found more cows reacting to the California mastitis test /hey they were milked with fluctuating vacuum than when milked with nachines that maintained a constant vacuum level.
A uniform vacuum level is possible when the milking machine /acuum pump removes more air from the vacuum system than is used by the milker units, Fryman explains. Air moves through a vacuum line L 1/4 inches in diameter or larger much more readily than through a smaller pipe. And the larger pipe helps to maintain a constant vacuum Level.
In a recent survey of 60 top dairy herds in Illinois, nearly lalf of the milking machine vacuum systems were inadequate to maintain a constant vacuum level.
In many cases the vacuum pumps were simply too small for the
number of milker units used. On other farms, small pumps were connected
to long 1/2- to 3/4-inch vacuum lines that came to a dead end at the
:ar end of the barn. The result was severe drops in vacuum during the
Miking operation.
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Fryman says dairymen can use a common vacuum gauge to check the adequacy of the milker vacuum system. Here's how it works:
Attach one end of a short rubber hose to the gauge and the 3ther end to a stall cock close to where the milker units are operating, iave someone watch the gauge while you milk three or four cows.
If the vacuum level indicated on the dial drops more than two Inches and takes longer than two seconds to recover any time during the nilking operation, it's time to have a reputable milking machine company representative check your equipment. The chances are that you may need 3 new vacuum pump, a larger vacuum line or other revisions in your in- stallation.
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FOR IMMEDIATE RELEASE Special to Farm and Home Advisers
Prune Spring-Flowering Shrubs
Now that you've enjoyed the color and fragrance of your spring- flowering shrubs, it's time to do something about next year's flowers, says Farm (Home) Adviser .
Since flower buds are formed the previous year, prune after spring-flowering shrubs have bloomed to encourage new wood growth. If you prune these shrubs before they bloom, you destroy most of the flowers, warns .
To keep spring-flowering shrubs attractive year after year, prune out the older wood at ground level. Older wood is larger and has
darker colored bark than new wood. suggests this rule
of thumb: Prune one-fourth to one-third of all older wood, removing it at the ground line rather than pruning off just part of the branch. Pruning too heavily and removing only part of the branch only encourages "suckers" that detract from the shrub's appearance. Pruning involves selection and judgment. Shearing — "butch haircut style" — merely in- volves clipping; it also ruins the shape of the plant and causes sucker
growth.
Correct pruning helps to produce more and better blooms, de- velops and keeps desired shape, renews plants by removing older stems and encouraging vigorous young growth, repairs injuries, removes dis- eased or injured parts and removes winterkilled and dead wood.
Examples of spring-flowering shrubs include forsythia, spirea, deutzia, mockorange, honeysuckle, flowering almond and red- twig dogwood.
A book, "Landscaping Your Home," written by University of Illinois landscape architect W. R. Nelson, Jr., gives tips on pruning and other helpful details. The book, available from the Agricultural Information Office, 112 Mumford Hall, Urbana, Illinois, costs two dollars, tax included.
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Agronomy Field Days Set
This year, as in the past, University of Illinois agronomists and county farm advisers are cooperating to bring Illinois farmers the latest research through annual Agronomy Field Days at research centers and fields.
The most extensive agronomy research program is conducted at the South Farm in Urbana, but outlying centers provide information that represents local conditions, says County Farm Adviser
The first of the series of field days starts at 9:30 on June 11 at the Brownstown Research Center in Fayette county. Agronomist Pat Johnson will show some of the new wheat varieties, some unusual land preparation ideas, soil insecticide comparisons, soybeans growing with- out cultivation, how new "slow-release" nitrogen carriers work on wheat and other current research. Lunch will be served.
The Carlinville Field Wheat Day in Macoupin county will start at 1:30 p.m. on June 12. In addition to exhibiting the newest wheat varieties, agronomist Les Boone will show the effects of different soil treatments and crop rotations, as well as different planting dates and rates and kinds of fertilization. This field features more wheat re- search than any other in the state.
Agronomist Pat Johnson will show research on "slick spots,"
soil conditioners and a comparison of soil insecticides on corn at
the Cumberland county Toledo Agronomy Research Field. The tour starts
at 1:30 p.m. June 13.
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Johnson will also lead the tour of the Newton Research Field in Jasper county on June 14. Visitors will see the effects of various nitrogen treatments as well as "slick spot" research and soil insecti- cides.
Agronomy Day at the University of Illinois South Farm on June 20 features such diverse research as new oat varieties, "all-out" corn and wheat yields, alfalfa varieties, new disease-resistant soybeans and corn hybrids, yellow dwarf and other oat diseases, corn viruses, corn relatives, development of the corn plant, lawn care, wheat varie- ties and diseases, insect outlook, plant-pick tillage, weed competition studies and post-emergence herbicides.
On July 1 agronomist Derreld Mulvaney will feature new oat varieties, disease-resistant soybeans, new fertilizer practices, lawn care, alfalfa varieties and many other research reports at the DeKalb Agronomy Research Center near Shabbona. This northern Illinois tour starts at 1:30 p.m.
The cooperative field day with Southern Illinois University at Carbondale August 1 rounds out the summer schedule of the U. of I. Agronomy Field Days. The tour will feature new crop varieties, chemical weed killers, fertility practices and other late research especially adapted to southern Illinois.
Plan to attend at least one of the Agronomy Field Days this summer. You'll find it's time well spent, says .
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ontrol Beetles, Save "Cukes"
If you' re planning on a bountiful crop of cucumbers and musk- elons from your garden, controlling the striped and the spotted cucura- er beetles will pay off, says County Farm Adviser
These two insects spread bacterial wilt when they feed on ucumber or muskmelon plants. In the complete absence of the beetles, he disease does not occur. On the other hand, heavy insect infesta- ions can wipe out a crop, warns .
He says the only control is spraying with an insecticide when he seedlings first come up and continuing the applications at frequent ntervals throughout the season. Extension entomologists recommend sing 0.75 percent rotenone dust or light applications of 3 percent DDT ust. Or you may want to try Sevin, which has no restrictions on appli- ation. This newer insecticide can be applied up to and including the iay of harvest. You can combine the insecticides with most fungicides-- ineb, captan, maneb or fixed coppers — if foliage and fruit diseases ire also a problem.
When bacterial wilt strikes, the individual leaves wilt and >ecome dull green. The infection soon spreads up and down the runner, md other leaves show the same symptoms. In a short time the leaves :urn brown and die. When the bacteria spread through the main stem to >ther runners, the entire plant shrivels and dies.
Although this disease commonly strikes cucumbers and musk-
felons, it is not often found on squash and pumpkins, adds
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Editor's Note — This story of primary interest in southern 1/3 of state.
Flea Beetles Spread Bacterial Wilt
Low winter temperatures usually limit the number of corn flea beetles that spread bacterial wilt in sweet corn, so the disease
shouldn't be too widespread in county this year, says
County Farm Adviser .
But you can still do something about this problem even if you didn't plant resistant varieties, he adds.
White sweet corn varieties are more resistant than yellow, and late varieties are more resistant than early ones. But the most wilt- resistant varieties may be damaged in wet, cool seasons that favor wilt.
University of Illinois extension entomologists suggest the
following dosages and applications of insecticide to control flea beetles
where these insects are an annual problem: Just after planting, apply 1
pound of actual dieldrin per acre, and work it immediately into the upper
few inches of soil. If the soil was not treated in this way and flea
beetles appear, apply 1 1/2 pounds of actual DDT or 1/4 pound of actual
dieldrin in a band over the row as a foliage spray. Apply additional treatments if beetle populations persist.
Bacterial wilt may attack sweet corn at any stage of growth. It usually shows up in young plants less than two feet tall. Then it often becomes systemic and spreads throughout the entire plant . The older leaves of young plants wilt first and appear to have been damaged by frost. The stunted plant may develop a premature white tassel. Some plants die early in the season, while others may live to produce ears. Dying begins at the leaf tip and progresses from the margins inward. Leaf lesions are irregularly shaped and may appear as light green to yellowish-brown streaks, sometimes extending the entire length of the leaf. Lesions are the most common symptoms in many fields.
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:ultivate After Pre-Emergence Herbicides
Pre-emergence herbicides have become increasingly popular for
:ontrolling early weeds in county. Many of our local
farmers are using them, but when to cultivate after using pre-emergence lerbicides is a common question, says County Farm Ad- viser .
The best method and time for cultivation depends on the spe- :ific situation. Ask yourself these questions: What herbicide was ised? Was there enough rain for the chemical to work? Is it dry enough bo cultivate?
Odds are about 3 to 1 that pre-emergence herbicides will do a satisfactory job. But they can fail, especially when not enough rain falls to move them into the soil.
If the chemical is controlling weeds, don*t rush cultivation Df the treated area. If you banded the herbicide over the row, culti-f mating it too soon or too close to the row may throw new weed seeds into
the treated -area and reduce the benefits from the chemical,
advises.
On the other hand, if for some reason the herbicide is not killing weeds, better not wait too long to start cultivating or hoeing.
If you applied one of the more soluble pre-emergence herbi- cides, such as Randox or 2,4-D, at planting time and it hasn't "taken hold" within two weeks — and weeds are showing up — chances are that the chemical isn't going to work. In such cases, you'd better move in with
a rotary hoe or cultivator to get the early weeds, says
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If you used one of the longer lasting chemicals, such as trazine or amiben, weeds will sometimes begin to grow and then die as he chemical is eventually taken up by the small weeds. Here again it's isky to wait too long, hoping that such chemicals will do the job. hey might not. But these longer lasting chemicals give you some flexi-
ility, says. You can clean up the first crop of weeds
ith the rotary hoe or row cultivator if weather permits. Then you may till get some benefit from the chemical on later weeds.
In recent research at the University of Illinois, agronomists ound that rotary hoeing with the row about two weeks after planting had ittle effect — good or bad — on performance of most of the pre-emergence hemicals that were used.
Will your investment be a total loss if you use the shovel ultivator to get the first crop of weeds? Not necessarily. A longer asting chemical, such as atrazine, may remain to help control later eeds even if it did not work on the first crop of weeds. You'll throw ew weed seeds on top of the chemical band, but as these seeds germinate nd the roots of the weeds reach the chemical, you may still get some enefit.
Remember, says , if you can't cultivate be-
ause it's too wet and the chemical is controlling the weeds well, be
hankful that you used it. If the chemical isn't working, weeds are
rowing and it's dry enough/ cultivate — don't wait.'
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FOR IMMEDIATE RELEASE
pecial to Farm Advisers
ide-Dressing Gains Popularity
Each year more and more
county farmers side-
ress their corn with nitrogen. Side-dressing is not necessarily better han plowing under or broadcasting before planting. Each way has its
dvantages, says County Farm Adviser
. Personal preference, available equipment, convenience
nd cost probably will determine which method works best for you, he
dds.
But you may want to consider side-dressing your corn if you
id not apply enough nitrogen before or at planting or if you've had
nusually heavy rains during May and June. Nitrogen leaching may occur
n sandy soils. An inch of rain can move nitrate nitrogen down 6 to
2 inches. Extra-wet conditions can cause denitrification loss on
oorly drained soils, warns.
Side-dressing has these special advantages:
You can apply nitrogen in years when you most need it and omit t in other years. For example, if you have a very poor stand of corn r large areas drowned out, you can save the nitrogen you planned to ide-dress. But if you have an unusually good stand, and plenty of loisture in the subsoil to produce top yields, side-dress at an extra ieavy rate.
Side-dressing gets the nitrogen on after you've controlled :he weeds. So you fertilize corn, not weeds.
There's less time for nitrogen to leach from sandy soils or to
>reak down — by denitrification — in poorly drained soils, says .
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Side-Dress — When, Where /How?
If you're side-dressing this spring, you can choose dry, liquid or gaseous nitrogen carriers. If you apply them correctly, the
different forms perform nearly equally in effectiveness, says
County Farm Adviser .
Comparing costs of nitrogen fertilizers on a per-pound basis of actual nitrogen applied to the soil should guide you in selecting
kinds of fertilizer, advises . Available equipment and
convenience as well as cost of material plus application should dictate which form to use, he adds.
Side-dressing phosphorus and potassium with the nitrogen gen- erally won't pay, says . You'll get these nutrients on too
late and in the wrong place. Corn needs phosphorus and potassium early, in its first few weeks. So side-dressing is too late. These elements don't move around much in the soil; they stay where they're put. So they' 11 be too near the surface for the corn roots to pick them up
easily, points out. Your best bet with these two elements
is to mix a good supply throughout the plow layer. Then add more near the kernel at planting time to aid early growth. If you haven* t done this, it's too late this year.
To get results, get the side-dressed nitrogen down into the
soil. Surface-applied nitrogen won't be effective unless rain moves it
down into the root zone. Corn roots can't operate in dry surface soil.
So side-dress dry and liquid forms in moist soil preferably 2 inches
deep, he advises.
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To prevent evaporation losses, place anhydrous ammonia 4 to j inches deep in the soil. Likewise, put solutions containing free am- nonia at least an inch deep, says .
To avoid root damage, side-dress in the middle of the corn row, especially when using deep-running blades or shovels to place the nitro- [en. Root pruning becomes more serious as plants get taller and their roots spread. And you'll gain nothing by side-dressing close to the row because corn roots meet in the middle of the row when the corn is ibout knee-high.
You can side-dress nitrogen any time from corn planting until
:he plants get so tall you can't get the equipment through the field.
Jut delay may let the soil surface dry, making it hard to reach moist
soil. The possibility of root damage also increases. So, for best
results, side-dress before the plants are "knee-high,"
idvises.
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FOR IMMEDIATE RELEASE pecial to Farm Advisers i de-Dressing — How Much?
How much nitrogen you side-dress on corn depends on your esti- ate of the total amount it will pay you to use and how much you have
lready applied before or at planting time, says County Farm
dviser . Reduce the amount you side-dress by the
mount you have already applied, he adds..
The following situations may serve as guides:
1. Following a good legume sod or 10 tons of manure. Consider rate of 0 to 70 pounds of nitrogen per acre. Dark prairie soils with good, legume sod or 10 tons of manure can usually supply enough nitro-
en for 90 to 100 bushels of corn. If you aim for 100 to 125 bushels, ou'll need to apply 50 to 70 pounds of nitrogen per acre. At lower ates, application costs become too high compared with nitrogen costs. or light-colored timber soils, you may apply as much as 70 pounds of itrogen, says .
2. Following soybeans, a small grain — no catch crop — or one
ear of corn where you use a legume hay or catch crop once in 5 or 6
ears. Use 70 to 100 pounds of nitrogen on dark prairie soils and 100
o 120 pounds on light-colored timber soils. Apply the lower rates on
oils that average 70 to 80 bushels of corn per acre with good manage-
ent. Apply the higher rates on soils that average 90 to 105 bushels
er acre. These soils will produce 140 to 150 bubhels in the best years ithout uneconomically heavy fertilizer rates.
3 . Corn in a continuous corn or corn-soybean grain-farming ystem. For best results, crops require 100 to 150 pounds of nitrogen er acre in such a system. The lower rate may be enough on very dark oils where corn yields 85 to 90 bushels per acre on a long-term average ith good management. These level-to-depressional dark-colored silty lay and clay loams yield less than the better drained silt loams. So hey will not return a profit with as heavy a rate of nitrogen, says
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Shade, Water Important To Dairy Cows In Hot Weather
High-producing dairy cows are extremely hard-working animals. High temperatures can limit the amount of work they do, especially if dairymen don't provide some type of shade during hot weather.
County Farm Adviser points out
that cows on short pastures and not given access to shade ran body tem- peratures as high as 109 F. on hot midsummer days in a University of Illinois study. Milk production dropped severely.
says an inexpensive sunshade pays big dividends
if no shade trees are growing in the pasture. Pole construction with a top to break the rays of the sun allows free air movement and helps to keep cows comfortable.
On hot midsummer days, cows do most of their grazing at night. Therefore, it's a good idea to provide the most luxuriant pasture avail- able during this period.
Cows will also drink from 15 to 20 gallons of water a day in
hot weather, points out. High-producing cows may drink
considerably more. Dairymen should have water available in pastures
located some distance from the farmstead.
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORO HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm Advisers
Bigger Profits Through Breeding Stock Selection Programs
A swine breeding selection program can bring greater returns to the farmer, since it aids in selecting and retaining the most pro- ductive animals, says County Farm Adviser .
According to , four qualities of good breeding
stock that should be used in selection are freedom from unsoundness and heritable defects, high productivity, ability to make fast, efficient gains and superior carcass quality.
lists 10 standards for judging breeding qual- ities:
1. Litter size can be inherited to an extent, so pigs from litters of eight to ten are preferable.
2. Weaning weight — gilts should, weigh 24 pounds at six weeks and 35 pounds at eight; boars, 27 pounds at six weeks and 40 at eight.
3. Age at 200 pounds — gilts should weight 200 pounds at 165 days; boars, 200 pounds at 150 days.
4. Carcass quality — backfat probe should measure no more than 1.4 inches for gilts and 1.25 inches for boars.
5. Mammary development — both boars and gilts should have 12 well-formed, well-spaced teats.
6. Conformation — breeding hogs should appear meaty but not
fat. They should have good body length, heavy bone, thick hams and
well-sprung ribs.
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7. Carcass data should be available on littermates.
8. Feed conversion ability — good breeding stocks should consume no more than 325 pounds of feed per 100 pounds of gain from weaning weight to 200 pounds.
9. Freedom from disease symptoms. 10. Absence of abnormalities.
For more information on such programs* ask your county farm adviser for University of Illinois Cooperative Extension Service Cir- cular 868, "Selection Programs for Profitable Swine Production," by T. R. Greathouse.
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Chicken Disposal Aids Poultry Business
Dead chicken disposal presents producers with a problem that
must be eliminated for the good of the entire industry, says
County Farm Adviser .
Tossing dead birds into streams, onto manure spreaders, to the hogs or cats or just out the window of the chicken house can be dangerous and often costly. Since chickens usually die because of poor health, disease could be spread to other flocks if dead birds are improperly disposed of.
reports that a good disposal system must be eco- nomical to construct and operate, provide rapid and complete disposal, have sufficient capacity and be odor free.
recommends two disposal systems. First is in- cineration, which is especially desirable for large flocks. Gas, oil and electric incinerators are available in varying sizes, but all do the job efficiently. A good incinerator should return its own gases to elim- inate odors. Initial cost varies from $135 upward. The operating cost is about 1 1/2 cents per bird.
The second system consists of disposal pits. It is the most common type and requires little time and upkeep, as birds are just thrown into the pit. A pit should be located in a well-drained area that does not drain toward the house or water supply.
When unsanitary disposal continues, all flocks are exposed to disease. If poultrymen don't take effective steps toward sanitary disposal, state legislative action may be forthcoming to set up such
a program.
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FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm Advisers
Started Pullets Save Time And Facilities
Started pullets have become popular in Illinois since spe- cialization has taken over in the egg business, says
County Farm Adviser . Lack of time and facilities have
caused many farmers to stop raising replacements.
Last year two million started pullets were placed in the state, and. three million are expected this year. This trend, however, has caused certain problems. Among them are the ability to obtain top- quality pullets, get them at the time needed and do it with as little misunderstanding as possible, states .
To get the best birds, deal with a hatcheryman who has a repu- tation for raising top-quality pullets. Producers can't afford to deal
with men who cut corners to decrease cost and thus produce inferior
birds.
Place an order for birds well in advance of need. This will help the grower set up his program to raise the required birds. Certain producers are planning their replacements five years in advance, but most of them find six to eight months sufficient.
To prevent misunderstandings and designate responsibilities
when buying pullets, suggests getting all the details
in writing.
Prices for started pullets vary. But most hatcherymen in Illi- nois are selling 20-week-old pullets for $1.70 to $2.10 each. Although price is important, don't sacrifice quality for price, advises
Disinfect the laying house at least two weeks before moving new pullets in. Since transporting pullets puts a great stress on them, every precaution should be taken to make the transition as easy as pos- sible.
With specialization becoming popular, producers should begin thinking about started pullets as an alternative to raising their own.
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?at Lambs Can Cause Loss Of Markets
Over-fat lambs will not help build future markets, says County Farm Adviser „ With red meat
:ompetition strong, the lamb feeder must be quality minded in his pro- iuction.
Production testing, selection and breeding along with research should help produce lambs that retain quality in heavier carcasses and jrow faster and more economically.
suggests that producers set up goals they want
to attain and work toward attaining them. Three-inch loin eye, heavier :arcasses that retain quality without being overf inished, little ex- ternal fat and faster production are a few ideal goals that might be set up.
Studies have found that slaughter charges for a 150-pound Lamb are essentially the same as charges for a 90-pound lamb. It ap- pears that other evidence is also against smaller lambs. However,
, advises not to sacrifice quality for weight.
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RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm Advisers
Soybean Bacterial Blight Reported
Editor's note; Bacterial blight is more common in north-central and central Illinois than elsewhere.
If your soybeans are looking "sick" these days, don't be too alarmed. You may get some comfort from knowing that you're not the only farmer with soybean problems. An outbreak of bacterial blight has
been reported from this area, says County Farm Adviser
. Bacterial blight occurs commonly where
"slashing" rains fell during the latter half of June. Such wind-driven rains penetrate the leaf surface and take the disease organism in with it, adds.
Bacterial blight is favored by cool, rainy weather in June
and July but recedes rapidly in hot, dry weather. It first appears on
the leaves as small, angular, yellow spots with water-soaked centers. Later, as the leaf tissue dies, the center of the spot turns brown to black. It is usually surrounded by a water-soaked margin bordered by a yellowish-green halo. The angular spots may run together and produce large dead areas. Diseased tissue may tear and drop out, giving the infected leaves a ragged appearance. Frequently leaves appear badly shredded after windy weather and beating rains. Many of the badly affected leaves have already dropped, says .
Good cultural practices offer the only control for bacterial
blight, says . Cultivating when the foliage is wet
helps to distribute the blight bacteria. Rotating soybeans with other crops, completely covering the stubble and. other plant residue by clean fall-plowing and planting high-quality, disease-free seed from a repu- table seed dealer offer the best chances of licking bacterial blight, advises.
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JJF:dl 7/3/63
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE Special to Farm Advisers
Match For Bacterial Pustule
Editor's Notet Bacterial pustule usually strikes soybeans in central Illinois.
If warm, moist weather persists in this area during the first half of July, look for bacterial pustule of soybeans to strike, warns
County Farm Adviser .
Every year, bacterial pustule and another soybean disease — bacterial blight — often affect as high as 90 percent of the bean fields in Illi- nois, he adds.
If you haven' t cultivated your beans, don' t do it when the
foliage is wet, warns. Rotation, clean fall plowing,
and planting high-quality, disease-free seed and resistant varieties offer the best control now known.
You may confuse bacterial pustule with bacterial blight. The
symptoms resemble each other closely, says . Pustule
usually shows up the first two weeks of July in warm, moist weather. It may persist through mid-August, but usually hits its peak by the end of July.
The small, yellowish-green leaf spots with reddish-brown centers show up most prominently on the upper leaf surface. The center of each spot is usually slightly raised and develops into a small pimple or pustule, especially on the under leaf surface. The presence of the pustule and absence of water-soaked margins serve to distin- guish bacterial pustule from bacterial blight — ^t least in the early Stages. When the pustules rupture and dry in the later stages, it's
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difficult to tell the two diseases apart, says . As
with bacterial blight, bacterial pustule in the later stages produces
large, irregular, brown leaf areas that tear away in windy, rainy
weather, giving the leaf a ragged appearance.
The disease overwinters in dead, infected leaves and is
carried on the seed. At present good, cultural practices, clean seed,
?nd resistant varieties where adapted — Clark 63 and Scott — offer the
only practical control of bacterial pustule, points
out.
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JJF:dl 7/11/63
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm Advisers
Handle Pesticides Safely
Modern pesticides, like jet airplanes, contribute much to our high standard of living. But just as the pilot must handle his plane carefully, so must you handle pesticides correctly to prevent needless accidents, says County Farm Adviser
Each time before using any pesticide, read all of the label, particularly the precautions, and, follow the directions explicitly, he urges.
In addition, here are some precautions for handling pesticide concentrates — those chemicals that have to be diluted before they are applied:
1. Store pesticides where children, irresponsible individuals, pets or livestock cannot possibly get into them. A locked storage area is best.
2. Always wear plastic or rubber gloves when handling con- centrates. Develop this good habit even if some pesticides aren't toxic and may not require this precaution.
3. Determine in advance the correct amount of the right pesticide to use for a specific purpose.
4. Keep your face away from and to one side of the cap when opening a container. The vapor pressure may "pop" some of the liquid upward into your face. Avoid prolonged breathing of vapors.
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5. Wash eyes immediately with water if the concentrate gets into them.
6. Wash with soap and water and change clothes immediately if you spill the concentrate on your hands, body or clothing. Have soap and water readily available.
7. Do not smoke while handling and mixing concentrates. Afterwards wash your hands and face before eating, drinking, smoking or chewing.
8. Dilute the concentrates outdoors or in a well-ventilated
area.
9. Know how much concentrate to mix with the amount of water
needed to do the job. Measure accurately by pouring; never use your mouth to siphon a pesticide from a container. Wash out the measure; return both the pesticide and the measure to the storage area before you start spraying. Keep water supply hoses out of the sprayer to prevent back-siphoning.
10. Handle concentrates and oil-base sprays as though they were flammable. The oil carrier may be flammable.
11. Keep all disinterested or curious persons, especially children, away from the mixing area and the spraying operation.
12. Always leave the concentrate in its original container. Never pour it into an unlabeled container to "save space."
13. Rinse empty containers with water and destroy or bury them. Burn empty paper cartons and containers, but do not breathe the cmoke. Do no reuse empty pesticide containers.
14. Do no permit children to use empty containers as toys.
15. Bury old, carried-over pesticides and unused dilute
sprays.
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fungicides Control Tomato Blights
Frequent showers and heavy dews favor a number of tomato
>lights that attack tomato foliage, says County Farm
adviser . Usually they work first
>n the lower, inner leaves, turning them yellow. If blights remain mchecked, they cause leaves to turn brown, wither and drop until only :he top of the plant is unaffected, he adds.
The tomatoes are often sunscalded under such conditions.
The symptoms of blights resemble each other. Brown or gray spots appear on the leaves. Some have a target-like effect; others have
lark specks within the spot. The important thing, says ,
.s to realize that you'll have blights, that they affect yield and juality and that you can control them with fungicides.
He suggests a multi-purpose spray or dust containing maneb or :ineb. These sprays or dusts also help to control insects, he adds. Whether you use sprays or dusts — sprays are recommended — follow the .abel directions. Spray every seven to 10 days; dust every five to •even days. Try to spray or dust before rainy periods, when infections )ccur. Cover the underside as well as the top of the leaves. And since some organisms also attack the tomato fruit, be sure the fungicide covers
Lt.
Giving the tomato plant plenty of space for adequate ventila- tion, removing weed plants related to tomatoes and removing and burning first-affected leaves also help control tomato blights.
For more information on tomato blights, ask for Report on Plant diseases No. 908 at the county extension office.
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FOR IMMEDIATE RELEASE Special to Farm Advisers
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C-uard Against Powdery Mildew
For years plant breeders have been trying to lick the lowly powdery mildew on vine crops, only to have new races of the fungus arise and wipe out the plant's resistance. So the fight against this common vine crop disease is an ever-continuing one about this time of the year. savs County Farm Adviser
Powdery mildew attacks most of the favorite vine crops in the K>me garden, including pumpkin, squash, muskmelon, cucumber and water- aalon. Some races also attack some 300 commonly grown ornamentals, adds.
The disease occurs most commonly when day temperatures and tumidity are high, nights are cool and air circulation is poor, he points ut.
Powdery mildew first appears as flower-like, white to dirty ray spots that enlarge on the leaves. In the later stages, they may over the entire plant surface aboveground. To control powdery mildew, ust or spray-spraying does a more effective job-every five to seven ays. start spraying when you first notice the disease. Use a spreader- ticker in a recommended fungicide so that the spray will thoroughly wet ie mildew.
wdery mildew control Eithfr6^3^"11",/0:^ °r karathane f°* best
igredient "n ma™ „t lu ?!f °f these cheraicals is listed as an active
I todly! ^heckythf l^bPTU' i-?U^°Se Pestic^s mailable on the mar!
-*e mildew but may iniure Lt ^^ Pixed copper or sulfur control OUt may inJure the vine crop under certain conditions.
Udew SeedPtreatm£ntCf°SS frM °f WSedS w111 helP to co"trol powdery
ldew infection M-and Cr°P rotation have no effect on powdery
■■luew lnrection. No vine crnD<? r-oc-i <= +-=>«+- 4.* ~ , ^ "'
>le for growina in TlHn^c k! resistant to powaery mildew, and suit- growing m Illinois, have yet been developed, says
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FOR IMMEDIATE RELEASE
Special to Farm Advisers
Slime Molds Cause Concern
Do^t be too concerned if slime molds appear suddenly after heavy rains or watering. These molds creep amoeba- like on low-lying vegetation, such as lawns, bedded flowers, mulches and strawberries, during warm weather, says County Farm Adviser
The fungi feed on decaying organic matter, plus other fungi and bacteria. The mold's color may vary from watery-white, gray, cream to yellow, orange, red, violet, bluish-gray, green or brown. And though the fungi are unsightly, they merely use plant leaves and stems
for support, rather than causing a disease, says .
Slight damage may occur if leaves are smothered or shaded for several days to a week or longer. Patches of mold may enlarge to a diameter of several feet.
If slime molds endanger vegetation,
suggests
breaking up the unsightly spore masses by vigorous raking, brushing or hosing down with a stream of water. In the lawn, mowing the grass usually removes them. Spraying the lawn with a turf fungicide to con- trol other diseases should also control slime molds. Several good fungicides are available; follow the label directions.
For more details on slime molds, ask for Report on Plant Dis- eases No. 401 at the county extension office.
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\pply Pesticides Safely
Whether you're a "week-end" backyard gardener or a "pro" who applies pesticides regularly, reading and heeding the label can prevent needless accidents, says County Farm Adviser
He lists the following precautions for applying pesticides 3afely:
1. Use the right pesticide at the correct application rate, Dverdosage increases costs and may harm plants and cause illegal harmful residues.
2. Observe the time lapse between application to crops and their harvest or use as pasture. This interval will insure that no illegal residue remains on the crop.
3. Apply only to the crops for which label approval has been jranted.
4. Do not spray or dust if drift is likely to occur. Keep irift from herbicides off susceptible crops and drift from insecticides Dff dairy hay or pasture. Plan the operation so that you will not be 3praying in the drift. Drift problems are not so great with granular forms of pesticides as with sprays or dusts.
5. Avoid excessive contamination of clothing when spraying ar dusting.
6. Use the protective equipment suggested on the label. This
includes equipment for handling poisonous materials, as well as those
that may only irritate the skin and eyes.
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7. Do not apply pesticides — particularly insecticides — to fish-bearing waters unless the label specifically recommends the mate- rial, and then only at the specified rates.
8. Do not permit livestock to wade in ponds immediately after spraying. Allow the spray to dry thoroughly first.
9. Do not throw empty pesticide containers into fish-bearing faters or contaminate these waters with pesticides, as fish are suscep- tible to some of them.
10. Do not spray areas harboring dense populations of wildlife anless it becomes absolutely necessary to save a crop.
11. Never leave puddles of pesticides on an impervious surface, rhey may attract pets and birds.
12. When spraying livestock, be sure the insecticide you are jsing is labeled safe for such use.
13. Check all equipment before using it to see that it is in jood operating condition and free from leaks. Calibrate the equipment to apply the correct amount.
14. Never use your mouth to blow out lines, nozzle tips, etc.
15. Wear plastic or rubber gloves to handle clogged nozzles. fash hands and gloves after using.
16. Do not apply pesticides near dug wells or cisterns.
The active chemical ingredient in a pesticide is listed on the Label. If you know, you can tell your physician quickly what the compo- nent parts are. In case of accident, read the label to your physician
and take it to him, if possible, advises.
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If you pasture during the winter, you may want to try fescue (for southern Illinois)* Agronomists say that late summer grass seedings do well in south-central Illinois, with the legume added early next spring. For best results in northern Illinois, they recommend a com- bined spring seeding. Use a roller or cultipacker to firm the seedbed around the seed.
4. Watch overgrazing. Keep livestock off pasture during September and October when the stand is building root reserves to take it through the winter.
5. Follow-up. Clip weeds to remove first-year competition. Add potassium and phosphorus as needed for legume. Or, if legume "goes out," add 40 to 60 pounds of nitrogen per acre to keep grass producing at a high level.
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JJFsdl 7/30/63
FOR IMMEDIATE RELEASE
Special to Farm Advisers
:orn Silage Can Substitute ?or Hay In Dairy Rations
Dairymen faced with the need to buy hay because of extremely iry weather in many parts of the state would be money ahead if they nade more corn silage than usual. Hay prices are expected to be high.
County Farm Adviser says corn
jilage can replace part or all of the hay in the milking herd ration, [n fact, an acre of good corn made into silage usually will provide nore feed nutrients for milk production than an acre of excellent alfalfa hay. It's best to harvest corn for silage when kernels are fell dented and the lower leaves have turned.
Dairymen can store the silage in either upright or horizontal
silos, explains. If these types are not available, a
temporary trench or bunker silo will do a good job of preserving silage.
points out that a concrete floor is best, but
lot absolutely essential, in a temporary horizontal silo. Gravel, corn- cobs or other suitable materials make a satisfactory bottom. To provide adequate drainage, the floor should slope at least 1 inch in 4 feet.
A fine chop and good packing guard against spoilage losses in a temporary silo. Also, air-tight plastic covers help to reduce losses. Fence the silo to prevent livestock from walking on the plastic cover, since any small hole in the cover will reduce its value.
Like all good feeds, corn silage has some limitations,
explains. On the average it is low in protein and some
of the essential minerals and vitamins. These deficiencies can be taken
i-are of in the grain mixture.
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Dairymen should feed a grain mixture containing about 18 per- :ent total protein when cows are given free access to all of the corn silage they will eat and limited to less than six pounds of legume hay )er cow per day.
suggests a ration containing 600 pounds of
:orn, 300 pounds of oats, 300 pounds of soybean meal, 24 pounds of steamed bonemeal and 24 pounds of trace-mineralized salt. Another pos- sible ration includes 650 pounds of corn, 250 pounds of soybean meal, !0 pounds steamed bonemeal and 20 pounds of salt.
Both of these rations should be fed at the rate of about one >ound of grain to every three to four pounds of milk produced. In ad- lition, the cows should receive 20,000 to 30,000 International Units of Vitamin A per cow per day and have access to salt and a mineral mixture.
points out that a ration containing 15 percent
:otal protein should be adequate if cows are receiving at least 12 to
.5 pounds of hay per day.
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tt)N:dl ?/31/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
Special to Farm Advisers
FOR IMMEDIATE RELEASE
LJSDA Proposes Changes In Wheat Grade Standards
The U. S. Department of Agriculture has proposed certain changes in wheat grade standards. Through these changes, officials tiope that the quality of marketed wheat will be improved, reports County Farm Adviser .
Hearings on these proposed changes, required by law, will be held in Kansas City, Mo. 7 Minneapolis, Minn.; Portland, Ore.? and Toledo Ohio.* during October. Producers, grain industry representatives and other interested persons will have a chance to express their views on the proposals.
Those who favor the revisions say that they are needed to improve the competitive position of U. S. wheat in foreign markets. Here are the proposed changes of special interest to Illinois growers;
1. Provide maximum limits in each grade for such defects as damaged kernels, foreign materials and shrunken or broken kernels. This change would reduce the amount of unmillable material now permitted.
2. Express dockage (material other than wheat that is readily removed by cleaning) by whole and half percent, instead of by whole per- cent as at present.
3. Place wheat with more than 13.5 percent moisture in the
"tough" category. Such wheat cannot be stored without going out of
condition.
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4. Recognize higher than normal test weights per bushel by providing for a special grade, "heavy" for all classes of grades No. 1, 2 and 3.
5. Eliminate the subclasses Red Winter Wheat and Western Red Wheat in the class Soft Red Winter Wheat.
Those who cannot attend the hearings may send their views by mail to the Grain Division, Agricultural Marketing Service, U. S. De- partment of Agriculture, Washington, D. C. 20250.
While the U. S. is the world's leading wheat exporter, about 70 percent of our export wheat moves under government-financed assist- ance programs. If we are to compete in the market for dollar sales, government officials point out that we must improve our wheat quality. Importing nations are becoming more and more discriminating in wheat quality requirements.
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HDGsdl 8/22/63
FOR IMMEDIATE RELEASE Special to Farm Advisers
Second of a three-part series Nitrogen Boosts Wheat Profits
The nitrogen-fertilizing program you use on your wheat crop greatly affects the yields — and profits — from your crop. So apply
nitrogen as needed, says County Farm Adviser .
It can also affect the alfalfa or clover seeded in your wheat, he adds.
Wheat responds to extra nitrogen up to the point where lodging occurs. And new stiff-strawed varieties "take" more nitrogen before lodging than older varieties, points out.
Nitrogen boosts yields most on the light-colored soils of southern and southeastern Illinois. Coarse-textured sands and sandy and gravelly loams also need extra nitrogen, since nitrates leach through such soils, says .
You may apply nitrogen either this fall or in the spring — or both. The "right" time depends mostly on your soil. Wheat needs some nitrogen in the fall, but the total uptake by plants and roots usually won't exceed 40 pounds per acre. Most dark Illinois prairie soils can
supply this much.
On light-colored soils, use a fertilizer with a nitrogen-to- phosphate ratio between 1:2 and 1:5. You can apply it as a mixed fer- tilizer, or you can broadcast the nitrogen first and then drill the phosphorus with the wheat.
On claypan soils, where little leaching occurs, you can apply all of your nitrogen this fall and avoid spring topdressing. Responses from fall-applied nitrogen average one to two bushels below those of spring applications. But in some years wet soils make spring applica- tions either too late or impossible. By applying nitrogen this fall, you may avoid this problem.
Fall applications usually prove satisfactory on medium- textured, well-drained soils. But topdress next spring on sandy and jravelly soils where leaching commonly occurs, advises .
For detailed information on your wheat fertilizing problems, 3top at the county extension office. JJF:dl - aO-
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE Special to Farm Advisers
Third of a three-part series Meet Legume's Potassium Needs
If you plan to seed alfalfa or clover in your wheat next spring, be sure to provide enough potassium to meet their needs. Wheat rarely responds to potassium unless the soil test is below 100, says
County Farm Adviser . But potassium
applied before or at wheat planting time will help establish your forage legume, he adds.
When applying both nitrogen and potassium, remember that they
are salts, advises. Drilling large amounts with the
seed can burn the wheat seedlings. Generally the total amount of nitro- gen plus potassium shouldn't exceed 40 pounds per acre. Drilling 15 to 20 pounds of nitrogen leaves a safe margin of only 20 to 25 pounds of potassium. Alfalfa and clover need more than this amount unless soil levels are already adequate. So it's probably better to broadcast 60 to 120 pounds of ICO — 50 to 100 pounds of potassium — for buildup and maintenance.
For specific recommendations to fit your soil's fertilizer
needs, check with your farm adviser at the county extension office.
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JJF:dl 8/29/63
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm Advisers
First of a three-part series Test Soil First, Then Fertilize Wheat
If you're sowing wheat this fall, be sure to test your soil first. Fertilizer can increase your wheat yields, but you'll make more
money if you use the right amounts and the right kind, says
County Farm Adviser .
Here are some money-making tips for applying phosphorus, proven in both University of Illinois trials and farmers* fields:
Be sure your wheat has enough soluble phosphorus. Wheat needs phosphorus rapidly, and rock phosphate will not meet its needs. Phos- phorus stimulates rapid growth, helps wheat live through the winter and aids in building a strong, healthy, high-yielding plant. Broadcast phosphorus ahead of planting or drill it with the seed so that it will be "on the job" when needed.
If your soil needs large amounts of phosphorus, it's best to broadcast some and then drill the rest. This broadcast portion gives an important boost to the alfalfa and clover underseeding and also helps
the wheat.
The Pi soil test is the best guide to the amount of phosphorus that it will pay you to apply for wheat seeded with alfalfa or clover.
For example, if your Pi test ranges from 10 to 15, you may want to broadcast 90 to 150 pounds and drill 30 pounds of P2O5 per acre. Or you could broadcast none and drill 80 pounds, depending on your in- dividual situation. But if your Pi test shows 60, for example, you may want to broadcast none but drill 30 pounds of P2O5 per acre.
For more detailed help with your wheat fertilizing problems, stop at the county extension office.
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FOR IMMEDIATE RELEASE
Special to Farm Advisers
Editor1 s Note: This story applies primarily to the northern three tiers of Illinois counties.
Control Quackgrass Now
Farmers here in northern Illinois now recognize quackgrass as one of the most troublesome weeds in cultivated fields — and one that must be controlled, says County Farm Adviser .
This perennial spreads both by seed and by underground stems — rhizomes — so it's hard to control with cultural practices alone once
it's established, says . Cultivating to expose the
rhizomes to hot, dry temperatures in the summer or to subfreezing tem- peratures in the winter usually gives only partial control, he adds.
To control quackgrass effectively, use either atrazine or dalapon this fall, advises.
If you use atrazine, apply 4 pounds — 5 pounds of 80W — in 20 to 30 gallons of water per acre any time from late August until the ground freezes. Use it on harvested corn fields, soybean stubble or land that has been used for hay or pasture and will be planted to corn. Plant corn for two consecutive years. University of Illinois tests show that fall-applied atrazine controls quackgrass best.
If you use dalapon, one of the older treatments still in use, against quackgrass, apply 6 to 8 pounds in 30 to 40 gallons of water or two 5-pound applications 10 days apart to old sod in late September or sarly October. Then fall- or spring-plow and plant corn or soybeans lext spring.
For additional information on your quackgrass problems, see four farm adviser at the county extension office.
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FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm Advisers
Airtight Storage Key To Making Good Silage In Horizontal Silos
More dairymen may be making corn silage in temporary horizon- tal silos this fall than in previous years because of summer drought conditions in many areas of the state.
County Farm Adviser says that
airtight storage — important in any silage structure — is doubly important in horizontal silos with large areas exposed to air.
A fine chop and a good job of packing are two important fac- tors in making horizontal silos airtight, explains. A
wheel tractor equipped with a scraped blade does a good job of packing and leveling the silage. The material should be packed well along the edges and rounded over the top for good drainage.
says a plastic cover will help exclude air
and hold surface spoilage to a minimum. The edges of the plastic should make a tight seal so that water will drain over the edge of the silo. It's also important to guard against holes in the plastic once it has been put in place. A small hole will reduce the value of the cover considerably.
points out that concrete floors work best in
horizontal silos. However, gravel, corn cobs or other suitable materials can be used in an emergency. Slope the floor at least one inch every four feet to provide adequate drainage.
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Corn usually makes the best silage when the kernels are well
dented and the lower leaves have started to turn,
explains. Corn that will be put in a horizontal silo should not be allowed to get so dry that it won't pack tightly.
notes that it's possible to self-feed cattle
from a horizontal silo that has an adequate floor. However, a good
feeder gate is essential to keep losses to a minimum. Suggestions for
making satisfactory feeding gates are available at
office.
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Special to Farm Advisers
Editors1 Note: This story of primary interest to southern half of the state
If You Have A Choice, Choose Soft Wheats
Today's new soft wheat varieties may be the answer to greater profits from your wheat crop, particularly here in the southern half of the state, says County Farm Adviser .
In recent years market discounts for soft wheat have encour- aged farmers to grow more hard wheat. But research at the University of Illinois Brownstown Research Center shows that higher yields of soft
wheat more than offset these discounts, says . For several
years, soft wheat varieties at Brownstown have been outyielding hard varieties by about 15 bushels per acre. And you'd need far higher premiums than are now paid to make hard wheat more profitable than soft with yield differences like these, he adds.
In addition to producing higher yields, some of the newer soft wheat varieties have better resistance to yield-cutting soil-borne mosaic than most of the hard wheat varieties. Monon and Vermillion soft wheats have a short, stiff straw that makes the plant stand well even under high fertility. And Monon and Knox, the earliest-maturing soft wheats available to Illinois farmers, mature in time to "beat the heat" in southern Illinois.
If everybody in your area grows one kind of wheat, it will usually pay you to do the same. But if your neighbors grew both hard and soft wheat, choose the one that will give you the greatest profit,
>_ . advises.
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Recommended soft wheats are Monon, Vermillion, Knox 62 and Reed. Only a limited supply of Reed, seed is available, says
Of the recommended hard wheats, Ottawa still tops the list, followed by Pawnee, Ponca and Triumph. Omaha and Tascosa were generally
disappointing this year in variety trials, points out.
For information on varieties recommended for this area, stop at the county farm adviser's office.
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Watch For Dangerous Gases At Silo-Filling Time
Dry weather in many sections of Illinois this spring and sum- mer may have increased the danger from poisonous gases in upright silos during and after filling.
University of Illinois dairy scientist Leo Fryman says the most dangerous silo gas is nitrogen dioxide, a yellowish-brown, heavier- than-air gas that tends to collect just above chopped silage.
Nitrogen dioxide is extremely harmful to persons breathing it and is responsible for a number of deaths each year. The gas is most likely to form in a silo containing corn raised during drought condi- tions, making it more dangerous than usual in many parts of the state.
Nitrogen dioxide gas can cause silo fillers' disease, a com- bination of severe chest pains and coughing and a burning sensation in the throat and chest. Immediate medical treatment is essential when the
gas is inhaled.
Fryman says carbon dioxide is another dangerous gas that may form from chopped forage fermenting inside a silo. This gas is color- less and odorless. It is especially dangerous when the filling opera- tion has stopped for several hours or overnight. Carbon dioxide tends to accumulate just above the chopped silage and can cause death from suffocation.
Fryman gives these guides for protection against silo gases: (1) Run the blower for 10 to 15 minutes before entering a partly filled silo, and keep it running while you are in the silo. (2) Let silage build up before replacing silo doors. (3) Watch for yellowish-brown fumes. (4) Keep children and animals away from the silo during and after filling. (5) Don't enter the silo for at least seven to ten days after it is filled.
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HDNrdl 9/5/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
ipecial to Farm Advisers
:ows On Late Summer Pastures eed Extra Grain And Roughage
Recent rains in county have turned some pas-
ures green again. But don't overestimate the value of these pastures,
arns Farm Adviser . They may not be as good as they
ook. That's because grasses and legumes this time of the year do not
ave the high nutritive value they had earlier in the season.
High-producing dairy cows on late summer and fall pastures
eed all of the hay or silage they will eat along v/ith regular grain
llowances. says it's also a good idea to add some
igh protein supplement feed to farm grains while cows are on pasture.
A grain ration containing about 15 percent total protein
lould be adequate. Slightly more protein might be needed if the cows
l a heavy corn silage feeding system are not receiving hay. Feed the
rain according to milk production and body condition of the animals.
A good grain feeding guide while cows are on pasture is to
.ve 1 pound of grain for every 2 1/2 to 3 pounds of milk produced by
•w-testing cows giving more than 50 pounds of milk a day. One pound
grain for every 3 to 4 pounds of milk will be adequate for cows
ving less than 50 pounds of milk daily.
explains that high-testing cows will need
ightly more grain in relation to the amount of milk produced. For
ample, Guernsey and Jersey cows giving more than 50 pounds of milk
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per day should eat about 1 pound of grain for every 2 pounds of milk
produced. High-testing cows giving less than 50 pounds will need
1 pound of grain for every 2 1/2 to 3 pounds of milk produced.
notes that dairy cows respond best to good
feeding early in their lactation. Therefore, cows that have calved
recently should receive all the roughage they will eat along with the
amount of grain their production warrants.
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HDNrdl 9/12/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
pecial to Farm Advisers
ditor' s Note; This story is of primary interest in the southern half f state.
arley Needs Fertility
If you're planning to fit winter barley into your small grain
rogram, don't treat it as a "poor land" crop, says
ounty Farm Adviser . Barley needs
ertility similar to that for wheat — plenty of phosphorus, but "easy"
n the nitrogen — since it has a weaker straw than wheat,
dds.
Barley fits where oats and wheat are adapted. And, like wheat,
ou'll get better yields by paying attention to cultural practices,
advises. He gives these tips for higher yields:
1. Plant on time. Barley isn't as hardy as wheat, so plant t at least two weeks earlier.
2. Plant treated seed to fight off seedling diseases.
3. Use clean seed so that you'll know you're not planting seds.
4. Prepare a good seedbed. Depth and rate of seeding must |a uniform.
5. Plant recommended, adapted varieties. In the northern- )st part of the "barley belt" — generally south of Route 36 — use Hudson : Missouri-B475. In the southern fourth of the state, you can also
ant Dayton.
6. Use correct seeding rates. If you plant on time, use
pecks to the acre. If you're late, add another peck per acre.
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i'12/63
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Editor' s Note: This story will be most appropriate for use in the western half of the state.
Secretary Freeman To Speak In Hannibal, Mo.
Secretary of Agriculture Orville L. Freeman will speak in the high school auditorium in Hannibal, Mo., at 8 p.m. on Saturday, Sep- tember 21.
This meeting is one of a series the Secretary has scheduled iuring the next two months. These meetings are being held in rural areas where the Secretary can talk to farmers and get their thinking )n the administration of government programs, farm legislation and the )epartment of Agriculture.
The program will be organized to encourage questions from armers which the Secretary will try to answer, and also to provide ime for farmers to give the Secretary their advice and recommendations
Farm Adviser says county
armers will be welcome to attend this meeting.
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DG:dl /12/63
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm Advisers
Jote to Advisers? Livestock extension specialist Harry Russell sug- jested that these stories might be useful in building interest in the feeder cattle sales.
3et Dates For Western Illinois feeder Cattle Sales
Western Illinois cattle producers will consign their feeders bo cooperative sales this fall for the first time.
Sales are scheduled for October 21 at Pittsfield and Novem- ber 18 at Colchester. Sale barns at these locations will be used, -attle will be sold at auction beginning at 1 p.m.
To carry out the sale, producers have formed the Western Illi- nois Livestock Association. University of Illinois livestock extension specialists and county farm advisers are working with the association to arrange consignments and will assist in sorting and grading the cattle
as they arrive at the sale.
By offering buyers uniform lots of 15 to 40 head of about the 3ame grade and weight, producers expect to receive a higher price than if buyers had to travel from farm to farm picking up cattle of varying weights and grades.
Producers in southern Illinois, Indiana and Missouri who have organized cooperative feeder sales have been well pleased with the re- sults. They have sold their cattle at favorable prices, and each year the number of cattle sold in these sales has increased.
With abundant pastures and favorable rainfall, western Illi- nois is becoming an important feeder cattle producing area for cattle feeders throughout the midwest.
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FOR IMMEDIATE RELEASE
Special to Farm Advisers
Dairymen Operating Too Many Milker Units Can Cause Udder Damage
Dairymen who try to operate too many milker units may actually be increasing total milking time instead of lowering it, according to County Farm Adviser .
points out that few men can keep up with more than
two bucket-type milker units in a stanchion barn without a pipeline to carry milk. As a result, machines are left on cows too long, possibly causing teat and udder damage and developing slower milking habits in the cows,
cites a recent University of Illinois survey which
showed that dairymen using three bucket-type milking machines milked an average of only 6.3 cows per milker unit per hour compared with 9.7 cows per hour for men who used two bucket-type milking machines.
The men using three machines were not able to keep up with three units in a stanchion barn when they were required to wash and prime the cows and carry milk to the milk house. Most studies showed that, even with a pipeline, one man cannot do a good job of milking with more than three units.
explains that milk from the udder tends to lubri- cate the inside of the teat and keep irritation to a minimum. This lubricating action is lost, and chances for teat and udder damage in- crease when milkers are left on cows after they are dry.
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HDNtpb 9/19/63
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FOR IMMEDIATE RELEJ^SE
Special to Farm Advisers
Fight Weeds Early
If you have a weed problem in your soybeans, chalk it up to experience this year and plan to whip the weeds early next year, sug- gests County Farm Adviser
Each year about this time farmers become interested in using desiccants or defoliants to lick their weed-soybean problems. Desic- cants cause plant drying but do not necessarily cause leaf drop. De- foliants cause leaves to drop, explains.
If you have a weed problem, plan to take enough time to harvest safely, he cautions.
University of Illinois research shows that drying materials
are impractical at the present time, points out.
Defoliants or desiccants applied much before the beans mature will reduce yields. If you're thinking of applying either of these chemical, after the crop matures, remember that this means an extra field opera- tion. It may mean delaying harvest as well as shattering beans and
reducing yields.
Even if you wait until beans mature, much of the plant remain to cause trouble, even if it is dry. And the stiff stem and weed seeds like velvetleaf and pigweed still remain. Desiccants may remove the moisture from grasses like foxtail, but the wiry stems will give you plenty of harvesting headaches. So it appears that using desiccants for drying weeds in soybeans isn't the answer to the weed problem, says .
Next year, don't be caught with weedy beans at harvest time. Control the early weeds by rotary hoeing, cultivating the rows and ap- plying pre-emergence herbicides. Soybeans generally compete well with late-season weeds, concludes.
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm Advisers
Inform Yourself About Soybean Diseases
No one control measure will rid
county farmers
>f the host of diseases that affect their soybeans. But now, while this 'ear's bean crop is a vivid memory, is a good time to learn what you :an do to prevent the same problems next year, says county Farm Adviser
Clean fall plowing, that "starves out" disease organisms, helps .n many cases. Rotating beans with other crops helps break the diseases' .ife cycle. And using clean, disease-free seed of resistant varieties rill help combat many soybean diseases next year, adds.
For more detailed information on diseases attacking soybeans ind what you can do to combat them, ask for Report on Plant Diseases, Jos. 502 through 505. These deal with bacterial and fungus leaf diseases, root and stem diseases and virus diseases of soybeans, says .
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JJFrdl LO/3/63
FOR IMMEDIATE RELEASE
Special to Farm Advisers
Silage Made From Mature Corn
Can Stretch Winter Roughage Supply
county dairymen who are facing a possible hay
shortage because of extremely dry weather this summer still have at least two alternatives for stretching their winter roughage supply,
according to Farm Adviser .
The most obvious solution is to buy more hay,
explains. However, hay may be scarce and probably will be high priced.
_ says a better answer for dairymen who have good upright
silos may be to leave some corn standing in the field and refill silos with it later this fall and winter.
Although there has been no controlled research on the feeding value of silage made from mature corn, dairymen and beef feeders who have followed the practice in past years indicate that it is a satis- factory method for producing additional roughage to meet an emergency
situation.
Here are ' s recommendations for making corn
silage from mature corn:
Chop the silage extremely fine. Crush cobs into small pieces and crack at least some of the corn kernels. This may take a special type of chopper and it may require more power than is required for corn chopped in earlier stages of development.
says it's important that the silo have air- tight walls and doors. If these conditions are met you won't have to add water as the silage is chopped. A plastic cap helps keep silo losses down in material stored longer than a few days in a conventional upright silo.
Dairymen who have a choice should leave a corn variety known to stand well. Field losses may be high in fields where corn goes down
badly. notes that making silage from mature corn is
an emergency measure, and is not recommended over silage made when kernels are in the dent stage.
HDNrdl 10/3/63
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FOR IMMEDIATE RELEASE ipecial to Farm Advisers
'r eating Seed Pays
You may hit the last-minute rush, but if you haven't treated our winter barley and wheat seed, do so before planting, says county
arm Adviser . By treating, you'll be
m the "long end" of 10 to 1 odds. And those are good odds anytime, e adds.
Seed treatment helps control seed decay and seedling blights, eed-borne root rots, leaf blights and scab in barley and wheat. It lso helps control covered and semi-loose or black smuts in barley and tinking smut or bunt and flag smut in wheat. Treatment does not con- rol loose smut of barley and wheat. The fungus causing this lies deep Ithin the seed. In attempting to control it with the present seed ireatments, you'd damage the seed, says — .
If you home-treat your seed, be sure to read and heed label lirections. Several brands of seed treatment chemicals are available, 'he kind — slurry, mist or dust — depends on the equipment you have on
iand. All are effective if handled properly, says .
If you can't or won't take the precautions given on the label, lave your seed treating done commercially. Commercial seed-treating operators can also clean your seed while treating it.
About the only way to control loose smut — especially in soft Jheat or barley — is to use certified seed no further than one year away 'rom hot water treatment, says .
For more details on controlling smuts in small grains, ask •or Report on Plant Diseases No. 1001 at the Extension Office.
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UF:dl LO/3/63
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[llinois 4-H*er Wins Tractor )riving Championship
An Illinois 4-H'er, James Seyller, 20, Tampico, walked away nth top honors at the Western United States 4-H Tractor Operators1 :ontest held October 1, at Bismarck, North Dakota. Twenty-one states :ompeted in the contest.
Seyller won the state tractor championship at a contest held luring the Illinois State Fair to qualify as Illinois' representative it the North Dakota Contest.
The contest included a written quiz, daily inspection of a :ractor, and driving skill with both a two- and four-wheel wagon at- :ached. Penalty points were added for violations of safety rules, ex- cessive time, faulty operation and incorrect quiz answers.
The state operators' contest and the 4-H Tractor Program are conducted by the Cooperative Extension Service of Illinois.
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IDNsdl LO/3/63
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
Special to Farm Advisers
FOR RELEASE WEEK OF OCTOBER 14, 1963
flew U. Of I. Circular
Dn Farm Ponds Now Available
A new circular entitled "Farm Ponds" is now available from the University of Illinois College of Agriculture. The circular, written by agricultural engineer P. A. Boving, gives pointers for farm pond con- struction and uses and summarizes possible sources of technical and financial assistance for a farm pond project.
In the circular, Boving points out that farm ponds can be an asset to any farmstead in the Midwest. They are a useful source of water for the farmhouse, for livestock watering irrigation and for rural fire protection.
Ponds also may be used for less utilitarian purposes, such as swimming, fishing, boating or winter sports.
The U. of I. ag engineer adds that farm ponds play a role in soil and water conservation and reduce the flood flow from a watershed by controlling runoff and erosion.
Topics covered in the farm pond circular include selecting, surveying and preparing the site. The circular also gives pointers for placing water supply pipes and spillway pipes, constructing core trenches, emergency side spillways and dugouts and building the dam.
The "Farm Ponds" circular is available from your county farm adviser or from the U. of I. College of Agriculture in Urbana.
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HDN:pb 10/10/63
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gcluse Spider Article Causes Concern
Recent articles in a major magazine and a metropolitan paper ave prompted several questions about the brown recluse spider, says
arm Adviser . Both items highlighted the "highly
angerous" toxicity of this spider.
According to entomologists at the Illinois Natural History urvey, the spider's bite "can cause a serious or occasionally dangerous Dndition in man." The bite usually causes a large ulcerous spot on the rea of flesh that is attacked.
To date entomologists have found the brown recluse spider in ackson, Massac and Saline counties. Jt first appeared in 1959. As ar as they know, this spider lives no farther north. It appears most Dmmonly in the southern and southwestern states.
The spider is about 3/8 of an inch long. Its color varies rom light fawn to dark, almost chocolate brown.
You can identify the brown recluse by the dark brown fiddle- haped band that starts just behind the eye and runs to the back of he head.
advises that any of the household sprays used to
ontrol spiders will control the brown recluse. By controlling insects round the house, you control spiders, since many of the common house- old insects serve as spider food, he adds.
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:orn-Picking Safety Urged
The corn-picking season is here. Many county
farmers will work with the necessary caution and will have a successful season. Others will violate safe practices and suffer a shocking :alamity — the loss of a limb or perhaps even death, says Farm Adviser
Last corn-picking season Illinois farmers suffered 106 corn- picking accidents. Corn harvest last year took a fearful toll of fin- ders, hands and arms as well as five lives, warns.
Observing simple, safe methods of operation can prevent tragedy to the farmer and his family and protect the year's income/ . points out.
For a safe harvest, follow these safe operating practices:
1. Adjust the picker correctly for smooth and efficient operation,
2. Use protective shields. Keep them in place.
3. Shut off the machine before servicing, adjusting or un- clogging it.
4. Carry an approved-type fire extinguisher, especially on tractor-mounted pickers.
5. Wear snug-fitting clothing. Don't dress fit to be killed,
6. Be alert. Don't become overtired. Quit when you've done a day's work. Take a "break" in the forenoon and afternoon.
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JJFrdl 10/10/63
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se Alfalfa — Later
If you need forage this fall for hay or grazing, use it. But ait until the end of this month, cautions Farm Adviser
Alfalfa needs time to build up root reserves so that it won't e killed this winter. The alfalfa plant draws on food stored in its oots until it is 4 to 6 inches tall; then it produces surplus food hat goes back to the roots. Alfalfa cut or grazed now will go into inter with a low food supply. Such alfalfa often dies before spring, ays .
On the other hand, alfalfa growth nearly stops by late October nd November. Mowing or grazing no longer stimulates new growth, or the ittle that occurs won't cut sharply into root reserves.
And there are other benefits, says . Leaving
i moderate amount of growth on the alfalfa field will hold snow, which telps to insulate the plants from cold and shields the soil from freez- ,ng and thawing. It also cuts heaving, which can thin your stand.
But too much rank growth standing in the field often makes a lood shelter for field mice. Many of you have probably had stands lever ely thinned by field mice under these conditions.
Of course, if you plan to plow the field next year anyway,
>y all means harvest all the forage you can this fall.
One word of caution: If you grazed or cut your alfalfa in
September or early this month, leave it alone now. It needs every day
Possible to get some food down into the roots before winter so that it ^an produce well next summer.
MF:dl ~30~
10/10/63
FOR IMMEDIATE RELEASE
Special to Farm Advisers
Editor's Note; This story most important to southern 1/3 of state .
Control Garlic and Onions This Fall
Fall treatments of 2,4-D on wild garlic and onions will in- crease your crop yields — and profits — next spring, says Farm Adviser
You can best control either of these pests when they're 4 to 6 inches tall. Both onions and garlic become more resistant to 2,4-D as they mature. Generally both weeds start growth with cool fall weather and rains.
For best control, use 2,4-D ester at the rate of 2 to 3 pounds per acre. To get complete control, you'll have to repeat for several years. For good coverage mix this amount in 5 to 10 gallons of water. The ester form of 2,4-D packs more "wallop" than the amine form and does a much better job on onions and garlic, says .
Apply 2,4-D only on corn or soybean stubble or on permanent
grass pasture. Do not apply 2,4-D on wheat this fall. If you need it
to control late-emerging garlic or onions, you can apply 2,4-D at lower
rates after wheat tillers next February or March. Alfalfa and other
legumes are also sensitive. At the 2- to 3-pound rate, you'd knock
them out, warns .
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give Cows A Haircut Before Winter
Dairymen will find that it takes less time and labor to keep cows clean this winter if they give them a haircut sometime within the next few weeks.
Clipping the flanks, tail and udder makes the daily job of
preparing the cow for milking much easier. Farm Adviser
3ives the following suggestions for clipping a dairy cow:
1. Clip the tail and bob the switch so that it clears the ground about four inches. Clip the tailhead and area around the base of the tail.
2. Clip the entire surface of the udder.
3. Clip the belly and hocks. Then make a "mark line" from the navel to the thurl on both sides. Do this by holding the clippers on edge with the bottom blade toward the cow* s head.
4. Clip the flanks and thighs by running the clippers up from the hock to the mark line.
5. Clip up the backbone to help control lice. points out that clipping is no substitute for
washing the cow's teats and udder before milking. Even when cows are neatly clipped, the udder and teats should be washed with water con- taining a good sanitizing solution.
Washing about one minute before putting on the milking machine not only helps to produce clean milk, but stimulates "letdown" so that
the cow will milk out faster, explains.
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RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA H
FOR IMMEDIATE RELEASE
Reduce Field Fires
In addition to the usual corn-picking hazards, Illinois farmers are faced with the ever-present possibility of field fires this year, rinder-dry fields in many parts of the state are "made to order" for widespread crop and equipment loss as well as danger to the operator, says University of Illinois safety specialist 0o L. Hogsett.
He advises carrying a dry chemical fire extinguisher — at least the five-pound size. Such an extinguisher can control many fires before they "get out of hand." To prevent fires, he suggests keeping the equipment clean. Don' t let trash pile up around the manifold or exhaust pipes. Watch for leaky fuel lines, and never refuel with the motor running. A metal sediment bulb on the gas tank — rather than glass — may prevent a fire, he adds.
Checking equipment occasionally to prevent fires also has side benefits, says Hogsett. A "break" can refresh the fatigued operator. Fatigue often brings on careless operation and accidents.
The only safe way to check any corn-picker operation: TURN DFF THE POWER BEFORE LEAVING THE TRACTOR SEAT. This includes checking picker rolls, oiling or adjusting, says Hogsett.
Another common cause of corn-picker accidents is "misplaced" guards. Manufacturers do their part in furnishing safety shields for power take-offs and exposed moving parts that can be guarded. Farmers can help themselves to a safer harvest by keeping guards in place, says Hogsett.
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JJFrcf 10/24/63
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FOR IMMEDIATE RELEASE
ipecial to Farm Advisers
tood Fall and Winter Dairy Calf [anagement Is Important
Keeping calves dry and clean will be a goal of good dairymen his fall and winter.
County Farm Adviser says that dairy
alves can stand low temperatures if there is enough bedding in the pen
0 keep them dry and if drafts are controlled. Solid partitions about our feet high will prevent cross-drafts and sudden chilling.
notes that dairymen have less trouble with
•neumonia and other respiratory diseases when calves are raised in a dry, old barn than when they are subjected to warm, humid conditions. Calf ens should be cleaned often so that they will stay dry, and all buckets sed for feeding should be cleaned as carefully as any of the equipment sed for milking cows.
says it's important to provide individual stanchions
1 to tie calves separately to keep them from sucking each other after rou feed milk or replacer. Feeding some grain immediately after the lilk will help to control the natural urge for calves to .nurse. It's ilso a good idea for dairymen to let calves eat sorrD of the ~ast hay in the farm.
Positive identification of each calf also is good business, I explains. Use a sketch, snapshot, tattoo, ear tag or neck-
:hain to identify calves, and then write this information in your perma- nent records.
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IDN:cf ■0/24/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS ... 330 MUMFORD HALL . . . URBANA
Special to Farm Advisers FOR IMMEDIATE RELEASE
Don't "Tangle" With A Corn Picker
Have you ever heard of a corn picker chasing a farmer around the field like an enraged bull? Chances are you haven't, but that's the impression we often get from reports of some corn picker accidents, says county farm adviser .
Modern pickers are more heavily shielded, have larger capaci- ties and have fewer places to grease and oil. But the fact is that these fundamentally safer machines are not reducing the number of corn picker accidents. The annual toll continues to increase, says.
Unclogging a running picker is still the biggest single cause for picker mishaps. Adjusting the picker to suit field, conditions is essential for safe, efficient operation. The machine must be in top cunning condition for full efficiency.
Before going to the field with a corn picker, ask yourself these questions:
1. Have all worn or broken parts been replaced? These in- clude snapping rolls, husking rolls, chains, drive belts, sprockets and gears.
2. Are all shields in place as recommended by the manufac- turer?
3. Is the crop in condition to pick, or is it still too green for safe harvesting?
4. Is the picker adjusted, for crop and weather conditions?
5. Do my working clothes fit snugly and. properly?
6. Will I always stop the power take-off before leaving the tractor seat, even though it may mean taking more time to clean my picker?
This year let's keep our hands out of running pickers so we won't have our hands off — permanently.
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Why You Lose The Picker "Race"
If you have a corn picker accident this fall, there are rea- sons. You were trying to beat a machine. But more than that, there were some strong odds "stacked" against you, says county farm adviser
Here are some of them:
A stalk of corn goes through the snapping rolls at a speed of 7 feet per second. And it's an established fact that you will need .4 of a second to simply react--and let go of a corn stalk. This means that a stalk goes about 3 feet through the rolls while you are reacting to the danger.
The first reaction when a stalk suddenly starts through the
rolls is most naturally the wrong one, says . The natural
reaction when someone tries to grab a stick away from you is to grab tighter. The effect is to more than double the reaction time before you can let go.
So the simple reason why you get caught in snapping rolls is that you don't understand your natural reaction time. And it's a basic failing of all humans, not just farmers in particular.
If you try to unclog or adjust a cornpicker without first
stopping it, you are taking about the same chances as if you walked
across a busy four-lane highway blindfolded. YOU JUST CAN'T WIN.
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JJFtmg 10/28/63
pecial to Farm Advisers FOR IMMEDIATE RELEASE
est For Stalk Rot:
ive Corn "Push Test"
Since there's been little wind and rain this fall, most of the
orn in county is standing well. But don't be misled. Uni-
ersity of Illinois plant pathologists report "plenty of" stalk rot. A entle push against a stalk — one finger will do the job — can tell you nether your corn is infected, says county farm adviser .
If you find a great deal of stalk rot, redouble your efforts ow to harvest your corn quickly. Harvesting your corn before stalk ot and wind knocks it down may mean drying it before cribbing or shell-
ng, says. Down corn is not only more difficult to harvest,
ut fungi may soon destroy ears contacting the soil.
That's about all you can do about stalk rot right now. But
efore you buy next year's seed corn, consider using some of the more
esistant varieties. None of the varieties now available are resistant
o all types of stalk rot. But by planting several hybrids you won't
put all your eggs in one basket." Full-season hybrids usually have
ess stalk rot than earlier-maturing varieties. Balanced soil fertility,
•articularly with respect to potassium, is also important. Large amounts
»f nitrogen may require large amounts of muriate of potash to control
italk rot. Crop rotation, good cultural practices, moderate planting
ates and avoiding excessively high fertility usually reduces stalk rot
lamage, says.
For more information on stalk rot, stop at the County Exten- »ion Office and ask for Report on Plant Diseases No. 200, "Corn Stalk tots."
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Special to Farm Advisers FOR IMMEDIATE RELEASE
iow's YOUR Safety Attitude?
Accidents don't just happen; they're caused. Accept this fact and your responsibility to prevent accidents. And then check your attitude toward safety. It's important to the safety of you and your Eamily. Accidents don't always happen to the other fellow. Just re- nember, to your neighbors you are the other fellow, cautions county farm adviser .
What are your chances of having a corn picker accident this fear? If you are a safe operator and never take a chance with machin- ery, your chances are one in a million. If you are an average operator that takes an occasional chance, the odds drop to 1 in 25. If you are s careless operator, you have a 50-50 chance of becoming a statistic.
There are 700,000 pickers in the United States and about LOO, 000 in the state. The National Safety Council predicts that 2,800 Injuries will occur this year. And Illinois will probably have its share unless you are willing to accept your responsibility to prevent accidents.
Corn picker accidents are expensive. They cost more than ?200 each for medical care, and they take an average of 50 days lost time. To top it off, they usually leave some degree of permanent dis- ability or occasionally result in death.
So don't become a statistic this fall; follow these safety rules:
1. Always stop all machinery before oiling, adjusting or unclogging it.
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2. Do not wear sloppy or ragged clothing.
3. Always operate tractors at a safe speed, and use extra ecaution on highways.
4. Keep small children away from harvesting machinery.
5. Do not jump off the machine before it has come to a full op.
6. Remember to look both ways as you approach a highway, and oss it cautiously.
7. On the highway, obey the signs and rules of the road, and n't forget to use headlights and tail lights at night.
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n't Pay Your "Share"
If you've been growing corn that's susceptible to ear-rotting ganisms, you're paying your share of a million and a half dollars loss
Illinois farmers, says county farm adviser . Rots re-
ce yield, quality and feeding value, adds.
An 18-year study at the University of Illinois shows that mage from ear-rotting fungi averages about 7 percent. Pathologists lieve that ear rots are highly correlated with rainfall during mid to te summer. Corn earworm damage and lodging increase ear rot damage.
appears that corn ears that are well covered by husks and those that ture in a reclining position have less rot than ears with open husks id those that mature upright, says .
Corn infected with Gibberella or red ear rot is particularly
xic to hogs. It causes vomiting, dizziness, weight loss or even
ath in severe cases. Hogs refuse infected corn on the ear when 10 per- nt of the kernels are rotted. When such corn is ground, they have no oice, points out.
When selecting seed corn this fall, be sure the variety is re- stant to ear rots. No inbred line, hybrid or variety is completely sistant to all ear-rotting fungi, but corn breeders usually do not e the most susceptible inbreds in their hybrid combinations. Hybrids th poor husk coverage or weak seedcoats, in which kernels tend to "pop" "silk out," are often most susceptible to infection.
Other control measures include:
Grow full-season, adapted hybrids that are resistant to stalk t and northern leaf blight.
Practice balanced soil fertility — based on results of a soil
St.
Control corn earworms and corn borers, where practical, by mely sprays of DDT or sevin, as outlined by University of Illinois en- >mologists.
Thorough plowing -under of crop refuse and rotating with non-
isceptible crops does little to control ear rots in Illinois,
Ivises.
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBAN* Ml
FOR IMMEDIATE RELEASE
pecial to Farm Advisers
am Silage Can Replace Hay n Dairy Calf Ration
University of Illinois research indicates that good-quality Drn silage can replace hay in the dairy calf ration without serious Efects on the calves.
U. of I. dairy researcher Carl Davis says the U. of I. studies are confirmed by recent experiments conducted at the Pennsylvania tate University.
In the Pennsylvania study, researchers divided 36 Holstein alves into three equal groups. One group received alfalfa hay, a acond group was fed corn silage and the final group received a com- Lnation of hay and silage.
All the roughages were fed free choice frcr?. birth to 20 weeks f age. The calves also received a limited amount of milk from birth d six weeks of age, plus a calf starter fed at a maximum of thres Dunds per calf per day.
Average roughage consumption per animal for the 140-day trial as 431 pounds for the hay group and 1,244 pounds for the corn-silage coup. The group receiving both hay and silage consumed 77 pounds of ay and 1,255 pounds of silage.
Davis points out that dairymen who use corn silage to replace egume hay in the dairy calf ration must make up for the vitamin D and alcium deficiencies in the silage. It's best to feed a vitamin D sup- iement as well as steamed bone meal along with silage.
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Also, it's important that the calves eat the silage well,
since they will have to consume about three times as much silage as hay
to get the same amount of dry matter. Davis says one way to encourage
better corn silage consumption is to clean out the feed box and feed
fresh silage each day.
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
Special to Farm Advisers
Land Levelers Overlooked
The land leveler is a useful machine that is overlooked on too many farms. In fact, this equipment is needed on many flat-land farms in southern and northeastern Illinois/ reports University of Il- linois agricultural engineer Ben Jones.
Levelers can also be used in place of disks or harrows, he explains.
Jones says land levelers can be used to construct and main- tain channels for surface drainage. The attachments can be bought later if the farmer wants to reduce initial cost of the equipment.
Uneven land prevents surface drainage, points out Jones. Poor drainage leads to a reduction in oxygen and organic matter that limits the uptake of plant food and water. It often means that wet patches are cultivated before they should be, leading to soil structure breakdowns.
Wet patches are slowest to warm up in the spring. The result is slow germination and backward plant growth throughout the season.
Land leveling evens soil surface, and improves drainage, says Jones. Levelers can be used anytime the soil is dry.
To reduce cost, two or three farmers can sometimes buy a
leveler jointly, concludes Jones.
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COOPERATIVE EXTENSION SERVICE
in Agriculture and Home Economics
COLLEGE OF AGRICULTURE
To All Farm Advisers Holding Beef or Swine Schools:
We are sending you a suggested letter and news release to help build enrollment for your "beef or swine school this winter.
Each farmer who enrolls is to receive an orange and blue three-ring notebook binder with dividers. This will hold the outlines and reference materials that will be used in the school.
In order to get the number of binders you need for all per- sons who enroll, you will need to get an advance enrollment and order the binders at least two weeks before the school opens. The binders will then be shipped to you in time for the first meeting.
You will receive a letter from W. D. Murphy that outlines the procedure for handling these books.
Sincerely,
Hadley^Read Extension Editor
STATE • COUNTY • LOCAL GROUPS • UNITED STATES DEPARTMENT OF AGRICULTURE COOPERATING
Suggested letter to enrollment prospects
Dear Cooperator:
We are fortunate to have one of the 17 extension beef (or 31 swine)
schools scheduled here in county this winter. This intensive 12-
(or 8) -hour school is designed to cover the latest developments in
production, including such phases as selection, feeding, buildings, equipment, disease control, costs and returns.
We will have four University of Illinois extension specialists serving as instructors. They will provide information and publications that you can take home and keep for reference and will answer questions you may have about your opera- tion.
Since we want to give every farmer in the school a chance to ask questions and discuss his problems, we'll need to hold the enrollment to not more than 60
persons. Since you have a major interest in production, I thought
you'd want to send in the enclosed enrollment card right away so that we can save you a place in the school.
There will be a registration fee of to cover costs of
materials you will receive. This can be paid any time, but not later than the
first meeting of the school.
The school begins on at . Other sessions
(date) (time)
are scheduled on . All will be held in .
(dates and times) (place)
We believe this will be an excellent opportunity for you to pick up some vorthwhile ideas, so we hope you'll send in your card today or stop in at my office to enroll the next time you are in town.
Sincerely,
Farm Adviser (Enclose enrollment card)
FOR IMMEDIATE RELEASE
Special to Farm Advisers
Note to Farm Advisers; Recommended mulching dates: Mid-November, North- ern Illinois; December 1, Central Illinois; Mid-December, Southern Illinois,
Use Clean Mulch On Strawberries
Whether you have a small backyard patch or several acres of strawberries, it's time to mulch them. But be sure the hay or straw you use is weed- free, or you'll add to your weed problems rather than controlling them, says County Farm Adviser
The time to mulch varies. Ideally, wait until several Mgood"
frosts slow growth, but apply before temperatures dip to 20 degrees F.
or below. Low temperatures cause crown injury if the strawberry is
unprotected. Usually in this part of the state, mulch about ,
(date) advises __.
There's more to mulching than protecting the plants from low
temperatures. It also protects them from temperature variations.
Frequently, "January thaws" start plants growing if they're unmulched.
Then a period of cold weather follows and kills them. Mulch also delays
growth and blooming in the spring so late that frosts won't damage the
flowers.
While spring is a long time away, advises leaving
the mulch between rows when removing it from the plants. It will be handy in case of a "cool snap" when you'd want to put it back. Leaving the mulch in the row middles also provides a clean surface for the berries — and it's easier on the picker than kneeling on the ground, - adds.
Two inches of well-packed mulch will protect your strawberries. But you'll need to apply about four inches of mulch, as it will settle
to the two-inch thickness, says . As a protection
against late frosts, plan to remove the mulch only when the leaves start turning yellow, he adds.
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RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm Advisers
flies Pose Winter Problems
Now that cool weather is here, so are fly problems in the lcme. Cluster flies, face flies and other types that spend most of their time outdoors in the summer, come inside for winter protection, County Farm Adviser
explains.
On sunny afternoons, wall partitions warm up. Then from window :asings, sash cord openings and attics flies come out to buzz and other- wise annoy you. Next spring these pests will go outside and finish their cycle. The face flies will then bother cattle; the cluster fly tfill parasitize earthworms. But in the meantime, they'll bother you.
DDVP, sold under the trade name of Vapona, shows real promise for safely controlling flies in the home. The fly killer comes in small plastic resin strips that you can hang easily in the house, basement, attic or wherever flies gather. Hang these strips at the rate of one Per 150 square feet.
Two old standbys, DDT and dieldrin, are also effective con- trols. Use 5 percent DDT in oil or dieldrin,. 5 (one-half) percent. Brush on the window sash or casement where flies crawl. Aerosol bombs
containing 1/10 percent pyrethrins give quick knockdown, adds .
Plugging sash cord openings with cotton will cut down the fly popula- tion.
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FOR IMMEDIATE RELEASE Special to Farm Advisers
Control Profit-Robbing Lice
From 75 to 80 percent of the cattle herds in the state have some lice. Don't let them build up in your herd until they reduce your
beef gains or cut milk production, says County Farm
Adviser .
A serious infestation of lice only adds to the stress condi- tions created by winter weather.
Lice oversummer on the animal but don't start increasing until fall and early winter. Uncontrolled, they can build up large numbers fast in December to become a real problem in January and February. They can lower the vitality of an animal during the coldest part of the winter when good health is crucial, says .
For controlling lice in dairy cattle, recom- mends ciodrin, a new chemical, or the old standby rotenone. Both are approved for milking cows and for calves four months or older when applied properly.
For beef cattle, recommends lindane or mala-
thion.
You' 11 control lice best by spraying one to two gallons per animal; thorough head-to- tail coverage is important. For better wetting, add one to two pounds of detergent per 100 gallons of water.
For more details on lice control, stop at the county extension
office.
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(Promotion for the Illinois Farm Record Book Project - No. l) lj6k Model Farm Record Books Are Here
Not automobiles, but something as necessary to the modern farm family, a supply of the 1964 model Illinois Farm Record Book has been received by your farm adviser. You can get one at his office any time.
This record book has space for all records of farm income and expenses, including those needed for accurate social security and income tax returns. The book was prepared by members of the Department of Agricultural Economics, Uni- versity of Illinois.
R. B. Schvart, extension specialist in farm management, says that the 1964 record book includes new five-year depreciation schedules as recently suggested by the Internal Revenue Service. It provides for capitalizing breed- ing and dairy stock from inventory accounts to depreciation schedules. This pro- cedure alone can make important tax savings for many farmers who keep records on the inventory or accrual basis.
The book also contains instructions for comparing the farm returns per $100 worth of feed fed to cattle, hogs and sheep, as wellftE long-time averages.
It includes a list of questions by which a farmer can check his produc- tion methods against those recommended by the College of Agriculture.
The record book also provides a simple procedure for making a limited analysis of the farm business by comparisons with current standards furnished by the college.
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(Promotion for the Illinois Farm Record Book Project - No. 2) Get Your Illinois Farm Record Book Nov
Are you satisfied with your present farm record-keeping system? Do you have the records necessary to verify your income tax returns? Do you have an adequate record of farm labor for social security tax reports? Would you like to compare your crop yields, livestock returns and labor and machinery costs with "standards" for your farm?
If so, you are invited to join the 25,000 Illinois farmers who will use the 196^ Illinois Farm Record Book. You can get it at your farm adviser's office, It is inexpensive, easy to keep and among the best for keeping accurate farm rec- ords. Just a few minutes spent each week with this simple account book will give you a good set of farm records.
Here are some of the features of the Illinois Farm Record Book:
Part 1
1. A two-page record for social security tax report on farm labor.
2. A page for computing the social security tax on farm operators.
3. Several pages on a study of the farm business. h. A limited analysis of livestock feeding returns.
5. A page for computing a financial and net worth statement.
Part 2
1. Five-year continuous depreciation schedules.
2. An enlarged depreciation schedule for breeding stock. 3» Instructions for capitalizing breeding stock.
h. Examples of how to set up depreciation schedules.
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(Promotion for the Illinois Farm Record Book Project - No. 3) Start New Year Right With Illinois Farm Record Book
It is more important now than ever "before to keep good farm records. The right kind of records will verify your income and social security tax reports.
R. B. Schwart, farm management economist, says, "Farm records are essential in measuring past results and helping to chart future operations. Mod- ern farming requires accurate records that will make possible a "business analysis. These are the basis for intelligent decisions."
Keep an Illinois Farm Record Book next year to help you find the strong and weak parts of your farm business and to suggest changes that will increase your profits.
Farm Adviser says there are ten good, reasons why
you should keep accurate records:
1. To help you make accurate and defendable tax reports •
2* To furnish information for farm programs.
3« To furnish creditors with financial statements.
h. To have adequate records for settlement with landlord or tenant.
5. To aid in settling estates.
6. To settle accounts with neighbors.
7. To supply figures for determining land values*
8. To serve as a guide in wise conservation practices.
9. To record annual applications of fertilizer. 10. To analyze the farm business.
Your farm adviser will gladly explain the services offered by the Agri- cultural Extension Service and will supply you with the latest edition of the Illinois Farm Record Book.
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December is usually considered the best time to sell farmers on the idea of keeping farm records. The following spot announcements may be useful.
Good Farm Records Will Save You Tax Money
One farm job that is often overlooked is record- keeping, which is just as important in farming as in any other business. Every dollar of allowable expense that you do not report costs you 20 to 25 cents in income taxes. R. B. Schwart, f arm economist at the University of Illinois, points out, however, that their value doesn't stop with completion of the income tax return. Good records are also needed for good farm management . Your farm adviser will be glad to help you get started on good records with an Illinois Farm Record Book. Start a Farm Record Book January 1
January 1 is the date to start your 1964 farm records. Don't wait a day later. It takes only a few minutes each day to keep good records, and those few minutes will save you hours--even days--a year from now when you get ready to make out your income tax report next year. A good record book, well filled out, makes the job a lot easier and more accurate than a pile of receipts and canceled checks. See your farm adviser today for suggestions on how to start a farm record book. Increase Farm Profits by Making Additional Investments
A businessman can often make money by spending money. And farming is
a business. Most reliable guide in making these investments is accurate farm
records. R. B. Schwart, farm economist at the University of Illinois, says
the college offers a good farm record book that you may want to use. It's a
big help in analyzing the farm business and in furnishing dependable records for
income tax and social security reports. Your farm adviser will be glad to tell
you about it.
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End Tax-Reporting Headaches
Here's a prescription that will help you avoid tax- reporting headaches: Try a good farm record book. George B. Whitman, farm economist at the University of Illinois, warns that it's impossible to satisfy the tax collector year after year with incomplete and inadequate records. An easy-to-keep record that, if accurately kept, is acceptable to the Internal Revenue Service is the new Illi- nois Farm Record Book. You can get a copy at your farm adviser's office. Illinois Farm Record Book One of the Best
You'll find several good farm account books on the market. What one you use isn't too important, just as long as you use one. One of the best is the Illinois Farm Record Book. You can get it from your farm adviser. It's easy to keep and you can use it for income tax and social security reports, as a credit statement, and for self-stu<3y of the farm business to locate profit leaks. More than 25,000 Illinois farmers used this book to guide their farming business last year. Why don't you join them? College of Agriculture Provides Service on Farm Records
The College of Agriculture at the University of Illinois will be glad to help you with your farm record problems. Your farm adviser can explain the services offered by the college through the Agricultural Extension Service. Briefly, there are two services available to every Illinois farmer. They are the simplified and inexpensive Illinois Farm Record Book and the Cooperative Farm Bureau Farm Management Service. Ask your farm adviser about them, and start the new year right by keeping accurate farm records. Farm Records Will Show Gains and Losses
There is only one way to find out where you're making or where you're losing money in your farm business, and how much you're making or losing. And that
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is to keep accurate records. Good records show you exactly where the dollars went, and they give you crop yields, livestock production and sale price of major products. If you study these facts carefully and compare them with Col- lege of Agriculture "standards," you can find the strong and weak points in your farming business. Then you can make adjustments that will steer you toward more profit in the future. Your farm adviser will he glad to help you any time. Plan now to see him, and plan to keep accurate farm records in 196k, Still Time to Start Record Book
It's not too late to start your 3.96^ farm .record book. R. Bo Schwart, farm economist at the University of Illinois, lists several reasons why you should keep good records. They "11 furnish an accurate basis for studying your farm business, making accurate and dependable tax reports, furnishing infor- mation for government farm programs and furnishing your banker or credit agency with financial statements. Stop in at your farm adviser's office today. He'll be glad to help you get started on a record book. Good records will increase your profits.
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm Advisers
Choose Alfalfa Varieties Wisely
URBANA — Farmers will have many alfalfa varieties to choose from when buying seed this spring. So choose wisely, advises Univer- sity of Illinois agronomist W. D. Pardee. Some varieties will be high producers, others low, he adds.
New varieties like DuPuits, Alfa and FD-100 are excellent for early cutting and intensive management. Buffalo and Cody are good general-purpose varieties for southern Illinois, Pardee points out. Vernal has an outstanding record throughout the state, producing high yields of pasture and hay.
But like most good things, seeds of these varieties may cost a little more. Pardee notes that changing over to one of these top varieties can mean an extra ton of hay for each extra dollar in costs. It pays to use the best variety, he adds.
Finally, says Pardee, it's best to buy from seedsmen with a
quality reputation.
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS ... 330 MUMFORD HALl . . . URBANA
Special To Home Advisers
Some Tips and Ideas...
For Your County Information Services
This issue spotlights: Finding Roaches No Disgrace; Letting Them Stay
1st .. .Overloaded Electrical Systems Cause Problems. . .Cook Pork Well
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Finding Roaches No Disgrace? Letting Them Stay Is!
Finding cockroaches is no disgrace; the disgrace is in letting them stay. So attack the roach problem promptly, advises University of Illinois entomologist Steve Moore.
He points out that good housekeeping alone isn't enough to prevent or control roaches. It takes chemical treatment too.
Apply chlordane as a 2 to 3 percent oil-base spray or a 5 percent dust. You can also use dieldrin as an 0.5 percent oil-base spray or a 1.0 percent dust. Generally one thorough treatment will do the job unless the roaches have built up a resistance to these chemicals. In this case, use sodium fluoride, either separately or in combination with pyrethrin. Successful control depends on putting the insecticide in roaches' hiding places, like baseboards and places where counters and walls join.
Regardless of what chemical you use, read directions and fol- low them carefully, advises Moore. Don't inhale vapors or dusts. If you spill the chemical on your skin, wash with soap and water immedi- ately. Change contaminated clothing. Do not use oil-base 3prays near
open flames. Remove food products and cooking utensils before applying
the chemical.
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For stubborn cases, check with the farm adviser of the county
Cooperative Extension Service or a reliable pest exterminator on the
best course of action.
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Overloaded Electrical Systems Cause Problems
If your electric iron isn't heating a3 fast as you think it should — or as hot as you'd like — don't blame the appliance. It may be that you:re overloading the electric circuit.
If your fuses or circuit breakers are the proper size, you'll receive a warning of an overload. The fuse will blow or the circuit breaker will pop open and cut off the current. That's why it's danger- ous to use a fuse that is too large for the circuit. You lose the pro- tection it is designed to give.
With too large a fuse, the demand may become too great for the circuit to deliver. The voltage will drop; the light bulbs will grow dim; and appliances won't operate at full capacity. If the voltage drops low enough, motors that turn on automatically may attempt to start but never develop running current speed. Instead, they will churn away on high starting current and burn themselves out. Motors on vacuum cleaners, electric mixers or fans also will overheat and may need to be replaced.
So if you're having what looks like a power shortage, check your circuits and calculate the load on each. A 15-ampere circuit will carry a load of 1650 to 1800 watts; a 20-ampere circuit can handle 2200 to 2400 watts.
Add up the wattage of all of the light bulbs and appliances
on each circuit. Do they exceed these totals? If they do, you'll have
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to take something off the circuit. Maybe you can shift an appliance from one side of the room to another to get it on a less-used loop.
Before you buy any new major electrical appliance, check to be sure you have enough power to operate it. You might find that you can't use it until you add another circuit, and this will cost money.
But good electric service with ample capacity is worth a lot.
In the long run, it's best to play it safe and install adequate wiring
to handle lights and electrical appliances.
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Cook Pork Well
Cook fresh pork thoroughly, food specialists remind homemakers, When fresh pork is well done, you can be sure the meat is en- tirely free of danger from trichinosis. Thorough cooking is important for roasts, chops, spareribs, fresh sausage, bacon and ground meat pat- ties as well as meat loaf and other mixtures that include fresh pork. In addition, it brings out the rich flavor that makes pork most appe- tizing.
Fresh pork is done when all traces of pink color have disap- peared. You can check chops and patties by inserting a knife point into the thickest part to see the color. But in cooking roasts you'll have to follow a time- temperature table or use a meat thermometer.
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JEWskb
1/9/63
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
Special to Home Advisers
Some Tips And Ideas.,.
For Your County Press Services rhis issue highlights: Use Right Size Of Extension Cord. . .Freezing Main Dishes Is Often Wise
**********
Use Right Size Of Extension Cord
An extension cord may be a big boon to the housewife, but it :an also be a bugaboo.
Unlike the electric circuit into which it is plugged, the extension cord has no-built-in warning system to tell when you're forc- ing it to carry too heavy a load of electricity.
If you use an extension cord, be sure it is big enough. A number 18 cord will safely carry a current of 5 amperes. That's enough for most lamps and smaller household appliances.
But don't try it on a power saw or the electric heater in the
bathroom. They'll overheat the wire and may cause a fire,
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Freezing Main Dishes Is Often Wise
When you are preparing a main dish, it often takes little more effort or time to make enough for several meals. You can freeze it all in meal-size packages or serve part of it the same day and freeze the rest.
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For top quality and economical use of freezer space, plan to use precooked main dishes within two to four months, advise food spe- cialists at the University of Illinois. After that the food won't be so tasty, but it will still be safe to eat.
Prepare the food just as you would if you were going to serve it right away. Do not overcook. In fact, some ingredients in main dishes that must be reheated for serving are better if slightly under- done for freezing.
Crumb and cheese toppings are best added later when the food is reheated for serving.
Food for the freezer should be cooled quickly after it is cooked. Quick cooling will stop the cooking and help keep the natural flavor, color and texture of the food. It will also retard or prevent growth of bacteria that may cause spoilage.
As soon as the food is cool, put it promptly into freezer
container.
Be careful not to fill the containers too full. Casseroles
and other main dishes often contain liquids, and liquids expand as they
freeze. So leave a little extra space at the top of each container for
expansion.
Freeze your main dish foods as soon as they are packed. Freeze and store them at 0 degrees F. or below.
For other information about freezing main dishes, see Univer- sity of Illinois Extension Service Circular 835, "Freezing Cooked and Prepared Foods." You can get a copy from your county home adviser.
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Ideas For Your Information Services. . . From US DA Food And Home Notes
...More Resilient Cotton Padding. . .January 2 Issue. . .Effect
of Florida Freeze. .. Instant Bean, Pea and Lentil Products. . .Meat Tendsr-
izers. .. January 9 Issue. . .Growing House Plants... Aid for the Weary
Gardener .. .Supplement for January
**********
Some tips for effective writing from Lou Richardson and Genevieve Callahan, authors of HOW TO WRITE FOR HOMEMAKERS:
(1) One of the best ways to spark up copy is to use plenty of action verbs.
(2) Nouns create pictures. Use adjectives only when necessary to make those nouns come to life. Avoid opinion adjectives (e.g., "a beautiful dress"). Stick to factual adjectives (e.g., "a powder-blue dress" ) .
(3) Adverbs should be used with care. Sometimes they are important; more often they are better omitted. When you say, "Cook this very slowly, the very is necessary. But when you say, "The pudding is very good," very means little.
(4) And in a section on "Notes and Quotes," they say, "Inspi- ration is something a lazy man waits for. Often it comes when you force yourself to do something you don't want to do."
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JEWrkb 1/16/63
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
pecial to Home Advisers
Some Tips And Ideas...
For Your County Press Services
his Issue Highlights: Provide Adequate Mitten Wardrobe For Youngsters.. .
ew Cream Substitute Being Tested... How To Care For Suede Clothes
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rovide Adequate Mitten Wardrobe For Youngsters
Winter weather necessitates an adequate mitten wardrobe for oungsters. And, because one type of mitten seldom satisfies all needs, t's wise to keep several different types on tap.
One of the popular mitten types is made with a leather or lastic outer covering and a fabric lining. This style is sometimes ifficult for the child to manage because the semi-loose lining is apt o pull out along with the child's hand. However, these mittens are lurable and offer good protection from snow.
Another style is a knit with leather palm. It is a take-off »n the adult-style "driving glove."
Stretch nylon mittens wear very well in addition to molding :o the child' s growing hand. They may not be quite so warm as woolen littens, however.
Whatever kind of mittens you choose for your youngster, select
i style that will reach well beyond his wrist. Wrist-length mittens
aren't generally enough protection, particularly when children play in
snow.
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New Cream Substitute Being Tested
Science is helping the dieter who doesn't like black coffee. New creara replacements are being tested at Michigan State University. The new substitutes contain less than 10 calories per serving.
T. I. Hedrick, MSU food scientist, says the mixtures are made
from skim milk and contain less than one-tenth of one percent fat when
dispersed in coffee. Most creaming powders have from 12 to 25 percent
fat.
The new mixtures will cost about the same as non-fat dry milk
and much less than regular cream substitutes.
Processing companies will now try to find out whether there
is a market for the new product. The university tests show that the
mixtures work well, but how consumers will react to them is still a big
question.
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How To Care For Suede Clothes
Here are some pointers for keeping suede clothes looking their
best:
(1) Hang them on padded hangers in a cool closet. Do not
cover with a plastic bag. Heat and lack of air circulation will dry out the leather and make it hard and brittle.
(2) Have the garments cleaned by cleaners who specialize in handling leathers. With care, suede shouldn't need to be cleaned more than once a year. Protect the garment by wearing a scarf to keep the collar clean. Brush or sponge it (with a specially treated sponge) after each wearing to keep the nap soft and to clean minor spots.
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-3- When using the special brush or sponge on suede, use a cir- cular motion. If a shiny spot appears, you can use a fine sandpaper or an emery board to raise the nap. If suede becomes discolored, prepared color dressings will restore the color.
(3) Suede garments can be pressed at home with a warm, dry iron if heavy brown paper is used between the iron and the leather.
(4) If you get caught in the rain, let the suede dry naturally
at room temperature. Then brush or sponge gently.
***********
Items From The U.S.D.A. Food And Home Notes — January 16 Issue ....Your Food Dollar ....A Lot of Good Eggs... and Others
***********
Did You See?
....The picture of Mrs. Genevieve Farrell, Cumberland County
home adviser, in the December issue of EXTENSION SERVICE REVIEW. The
picture is part of the article on "Area Committee Coordinates RAD" by
our Bob Jarnagin. Mrs. Farrell shares the photo with Elmer Sauer of
the Illinois staff.
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JEW:dl 1/24/63
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The products, agar, algin and carrageenin (Irish moss) , re- sult from a technical manufacturing process. Ey the end of the process, the substances show no resemblance to seaweed, except perhaps to a chemisto
Elizabeth Osman, University of Illinois foods specialist, ex- plains that the value of these substances, carbohydrate in nature, comes largely from their stabilizing action. Therefore, as used in foods, they are at least partly responsible for the desirable texture of the finished product.
For example, in seme sherbets and ices, ac*ar contributes to the smoothness and creaminess of the frozen product. Agar can also im- prove certain types of baked goods, meringues and icings.
Modified algin is used in some ice creams for the same reason agar is used in sherbet. Algin is also used to improve the consistency of some emulsified French dressings. Too, it may be us^d in a variety of baked products.
Like agar and modified algin, carrageenin helps make some foods smooth or creamy. It may also be useful in the suspension of cocoa in bottled chocolate milk and in making small-curd cottage cheese
**********
Common Green Cabbage Is Uncommon In Value
Common green cabbage rates as an uncommonly good choice for
winter menus. Its modest price puts it within easy reach of any food
budget. Too, it ranks high in vitamin C, making it a special asset in
family nutrition, particularly when other fresh salad greens soar in
price and dwindle in supply.
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Cabbage keeps its vitamin C during storage better than most other leafy vegetables. With refrigerator storage, the vitamin C con- tent remains the same for about a week. Storing cabbage well wrapped helps to keep it crisp and maintain the vitamin content.
The greener cabbage leaves contain the most vitamin C. There- fore, smaller heads tend to contain more vitamin C than larger heads because they have a higher proportion of green leaves.
When preparing cabbage for salads or cooking, leave on as many of the outer leaves as possible. Use a well-sharpened knife for shredding or cutting in order to prevent bruising. Research has shown that more vitamin C is destroyed by bruising than by cutting.
It is best to cut cabbage and blend it with other salad in- gredients just before serving time. However, storage in the refriger- ator during the waiting helps to retain the vitamin content.
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Cook Cabbage The "Short-Time" Way
Cooked green cabbage often scores a hit on winter dinner menus, especially if you fix it the "short-time" way. This method calls for boiling it in a small amount of salted water in a tightly covered pan. One-half inch of water should be sufficient. Cook the cabbage until you can pierce it with a fork, but no longer. Five minutes is generally long enough.
This method prevents decomposition of the natural sulphur compounds in the cabbage. Thus, it keeps its mild flavor and develops little odor during cooking. Furthermore, it keeps most of its green color and crisp texture. And a high percentage of the vitamin C con- tent is retained.
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For best results in cooking, shred the cabbage into pieces
one-fourth to three-fourths inch wide. Thick wedges look attractive,
but it is difficult to cook them evenly. The outside usually becomes
too soft before the center is cooked.
**********
Sources of Ideas For Radio Programs
Your week' s activities provide a never-ending source of ideas for radio talks. Who wrote to you? Who stopped by the office? What were their problems? Whom did you visit? Did you notice anything un- usual at an extension meeting?
Timely subject-matter information always makes good news,
especially when it's related to county problems.
— Excerpt from Communications Hand- book Radio Unit 6
For other tips on using radio, see the handbook radio section, Units 1-8.
**********
4-H Leaders' School To Stress Nutrition Education
4-H Club leaders in county will learn
(number) how to teach nutrition in club food projects at a one-day training
school on in
(date) (town)
They will join other counties for the two half- dumber) day sessions.
According to (assistant home adviser or youth
adviser) , who directs home economics 4-H Club work in
county, the aim is to improve leaders' ability to supervise food
projects. One session will be devoted to the relation between good
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-5- diet and meal planning. Part of the program will feature ideas for including sound meal planning practices in the eight main food projects Dffered by the 4-H Club.
Another aim is to provide leaders with a better understanding of how to judge foods prepared by members.
The training school will be conducted by Mrs. Jane Myers, University of Illinois extension foods and nutrition specialist. It is one of 24 such schools being held throughout the state by the Cooper- ative Extension Service of the University of Illinois.
Those who plan to attend the training school ares (List by town. )
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JEWzkb 2/6/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORO HALL . . . URBANA
Special to Home Advisers
Some Tips And Ideas...
For Your County Information Services
This issue highlights: Read And Heed Labels On Hazardous Substances...
New Home Furnishings Emphasize Adaptations
***********
Read And Heed Labels On Hazardous Substances
Why are some hazardous household substances labeled "Poison" with the traditional danger symbol, the skull and crossbones, while others carry the word "Danger" and still others the word "Caution" or "Warning"?
According to 0. L. Hogsett, University of Illinois extension safety specialist, the federal labeling regulations currently in effect for hazardous substances reserve the skull and crossbones and "Poison" for highly toxic substances to mark their extreme hazard. Highly toxic products must also bear the word "Danger." So must products that are extremely flammable or corrosive or that have some other special hazard, such as danger of inhalation. All other products that can cause illness or injury must be marked "Caution" or "Warning."
The law is aimed at alerting parents and others to the poten- tial dangers in common articles stored and used around the home. But the law can do its job only if you, the consumer, read and heed the
labels on such articles.
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flote to Advisers; The International Furniture Market mentioned in the Following release provides rqtailers with an advance look at the new lome furnishings. The styles may or may not become popular, depending :>n Mr. and Mrs. Consumer.
Jew Home Furnishings Emphasize Adaptations
The furniture that made its debut at the International Furni- ture Market this winter indicates that current design interest lies in adapting older forms rather than in creating new ones, reports K. Vir- jinia Seidel, University of Illinois extension home furnishings special- ist.
Some new furniture selections feature line-for-line copies of
[fine antiques; others are adaptations of early modern pieces. Some of the new lamps capitalize on authentic folk designs.
Miss Seidel reports these other new features in home furnish- ings for the retail market:
In carpets, predominating colors are gold, orange, red, russet, sarth tones of brown and charcoal, yellowish-green, bronze-green, bronze- jold and olive. The sharp blues and blue-greens are still in the picture, but are not quite so prominent as they were last season.
Carpeting patterns range from very small and subdued to start- Lingly vivid and large. Many lines reflect either Spanish or Nordic influences. Some of the new rugs are fringed.
The news in carpet fibers is the increased use of the acrylic fiber, Acrilan.
In the new upholstered furniture, the wood seems as important as the fabric. High-fashion styles lean toward the traditional look. But contemporary and modern designs are also in the limelight.
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In the traditionally styled upholstered furniture, pieces often feature intricate carving detail on the wood trim. Antique brass rosettes, appliques and ball finials are some of the decorative trims that are sometimes used on exposed wood. Deep, deep cushioning, plump cushions and extensive use of arm pillows, bolsters or throw pillows help to create a plush look in some pieces.
One new look in contemporary styled pieces (compared with recent seasons, at least) is a squarish, bulky shape. Generally the contemporary styled pieces seem to be a little higher off the floor than in recent seasons.
The list of upholstery fabrics includes velvets, silks, leather, ticking, paisley cotton prints and striped damask. Rust strikes the "new" color note this season. Black seems important for accent pieces.
In the new lines of wood furniture, there are a number of large, tall, pieces with stacks and stacks of drawers. Wood finish often looks grainy and rough — on purpose. Some pieces are made with two contrasting woods, a decorative switch from the customary one-wood construction.
Hardware on wood furniture seems important too. It is often made of brass, but sometimes is wood.
Miss Seidel points out that these features represent what the
trade is showing this season. But just how popular the styles, colors
and fabrics will become remains to be seen.
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JEWt dl 2/14/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL
Special to Home Advisers
Some Tips And Ideas...
For Your County Information Services
[•his issue spotlights: Set The Scene For Colonial Furnishings. „ .New :hocolate Tempering Process Developed. . .Colonial Market Is Wide And Varied. ..U. Of I. Home Economics Department Offers Course In Group Ceding... U. Of I. Home Economics Hospitality Day Is March 16.
***********
>et The Scene For Colonial Furnishings
Furnishing a home with Early American furniture draws upon :he same principles that make an effective room with any other type of furniture. And, however you proceed, it's wise to plan the room, not just let it happen.
While the terms Early American and Colonial are used inter- :hangeably, they connote two widely different moods. Early American suggests the informal, rustic crafts of the pioneers. The more formal Colonial designs were fashioned after the European styles.
Whether you prefer the homey or the dignified, it's a good Ldea to avoid too much design repetition. Too much striving for unity :obs a room of individual personality and the charm of the unexpected. Authenticity is desirable, but it is doubtful that any home in any period would have been furnished unto itself.
Through the years, certain materials and objects have proved effective when used with Early American furnishings. Used, discrimi- nate^, they give the room unity without monotony.
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Por example, pewter, copper and brass can add to the feeling )f warm congeniality within the Early American room. Simple, gay prints )n upholstered pieces and window dressings are compatible, as are solid :olors and simple textures. In general, accessories of a formal nature (silks and crystal) would seem incongruous in this atmosphere.
On the other hand, Colonial furnishings invite the use of more slegant fabrics and accessories. . .silver, pressed glass, brocades, lamasks, even ruffled curtains if you like. Oriental, floral or solid- :olored carpets will complement Colonial furniture.
Neither mood dictates that you avoid blending in personal measures. An occasional piece of furniture that is not of the period adds interest. As long as the piece is in balance and harmony with the total scene, it's right.
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Jew Chocolate Tempering Process Developed
An improved method of tempering confectionery chocolate, leveloped by scientists of the U. S. Department of Agriculture and the National Confectioners Association, may lead to increased automation and greater economies in the candy industry.
Investigations under the direction of the USDA's Agricultural Research Service show that this new tempering process can eliminate the troublesome and time-consuming methods now used to make chocolate products that will remain stable during shipment and storage.
********** Colonial Market Is Wide And Varied
If you yearn for a home done in Early American furniture, 1963
is definitely the year to do something about it, according to a recent
report.
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A sweeping appraisal of the furniture industry reveals a vide and varied field in the homey Early American offerings as well as the more formal Colonial furniture. Between the two extremes are variations of each.
The desire for authenticity has resulted in collections that capture not only the spirit, but the most minute design points. Repro- ductions of museum pieces are being presented by several manufacturers, making it possible to create an exact replica of a period room.
Very fashionable are the more urbanized versions of Early American designs. Less rustic than the originals, they still retain the essence of the period.
For a more contemporized look, there are many groups that blend design elements from yesterday and today, producing furniture that represents the best of both.
In all — the reproductions, the contemporized, the urbanized — there is a common element. They are made for today's homes and to satisfy today's needs.
The furniture is scaled for modern homes. Large, bulky pieces have been trimmed to accommodate smaller rooms and lower ceilings. Many manufacturers are offering modular units that meet the most con- fined space limitations.
Modern finishing techniques make beautiful pieces practical investments. While acting as protective agents, finishes give color, antiquity and richness to the woods.
Early American furniture, or any furnishings made today, re- presents the progress made in construction. Quality is available in every price range, and the furniture dollar brings more value than ever
before in history.
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J. of I. Home Economics Department Offer s Course In Group Feeding
The institution management division of the home economics
lepartment at the University of Illinois is offering an intensive four-
/eek problems course in group feeding (Home Economics 351) for 3 hours
)f undergraduate or 1/2 unit of graduate credit.
Lectures and discussions are held on the production and
service of food in quantity, employee training, work schedules and menu
>lar;ning. The Home Economics Cafeteria is used as a laboratory, Grad-
late students are given individual projects. Any student with special
iood service management problems may study in relation to her particular
leeds.
This course is accepted by the American Dietetic Association
Ln fulfillment of the academic requirement for membership in the area
)f quantity food preparation and management. It serves as a refresher
:ourse for persons who have not recently been active in the food service
field and is also helpful to home economists who f ind. themselves with
juantity food service responsibility. Prerequisites are one 3-credit
Jniversity course in dietetics or applied nutrition and 5-6 credits in
Dasic foods courses.
Interested students should write before April 15 to Miss Mil-
ired Bonnell, Room 297 Bevier Hall, University of Illinois, Urbana.
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fl. Of I. Home Economics Hospitality Day Is March 16
The Home Economics Student Council and the Home Economics Department at the University of Illinois will hold the annual Home Eco- nomics Hospitality Day on March 16 on the Urbana campus. Any
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-5- informational support you give this event in your county will be ap- preciated. We will try to have a release about Hospitality Day in each
"News for Women" packet for the next few weeks.
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Some Bits And Pieces
A fillet isn't a kind of fish. Actually the word means a boneless cut. A fish fillet is the side of fish cut away from the backbone and ribs. It may or may not have skin on one side. The cut is therefore practically boneless, so there is no waste. Fish that are commonly cut into fillets are cod, haddock, ocean perch and pollock.
On the basis of one-fourth to one-third pound of edible flesh
per person, one pound of fish fillets should serve three or four people.
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Packaged frozen fish should remain in the unopened package
until ready to use. It should not be thawed until just before use.
Under no circumstances should an unused portion of fish be refrozen.
This is a precaution against flavor changes and food spoilage.
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JEWsdl 2/21/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
Special to Home Advisers
Some Tips And Ideas...
For Your County Information Services
This issue highlights: V&ry Scrambled Eggs, . .French Provincial
Furnishings Remain In Public Favor. . .What' s Happening In 1963 Washer
And Dryer Design
**********
Vary Scrambled Eggs
With the Lenten season upon us, added emphasis is being placed on eggs for family meals. Served in a variety of ways--scrambled, baked, poached, cooked in the shell and used in combination with other foods — eggs are delicious as well as nutritious.
Scrambled eggs are one of the most versatile and popular egg dishes.
Here's one way to scramble eggs for two or three servings. Begin with these ingredients: Four eggs; one-fourth cup milk or cream; one-half teaspoon salt, scant; one-eighth teaspoon pepper; one table- spoon butter, margarine or oil.
Mix eggs, milk, salt and pepper with fork or beater. Mix thoroughly if a uniform yellow is desired, or mix slightly if streaks of white and yellow are preferred. Heat fat or oil in a skillet (about eight inches in diameter) just hot enough to sizzle drop of water. Pour in egg mixture. As mixture begins to set at bottom and sides, gently lift cooked portions with a spatula so that the thin, uncooked part can
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flow to the bottom. Continue to lift and fold egg mixture gently until it is evenly cooked. To assure best texture and appearance, avoid stirring. Cook until eggs are cooked throughout but are still moist and glossy — about three minutes.
Spoon onto warm serving plates, and garnish as desired.
To transform plain scrambled eggs into a special dish, try one of these easy-to-do ideas:
NUTTY EGGS — Lightly toast one-fourth cup of chopped nuts in the fat or oil in skillet before adding egg mixture.
EGGS CHAMPIGNONS--Lightly brown one cup of sliced mushrooms in fat before adding egg mixture to skillet.
SUZANNE EGGS — Pour one teaspoon of lemon or orange flavoring extract over cooked scrambled eggs on serving plate. Light and serve while flaming.
EGGS FROMAGE — Add one-half cup of finely cubed or shredded Swiss or Cheddar cheese when eggs begin to thicken.
EGGS AND HERBS — Add a pinch of a favorite herb with salt and
pepper. Marjoram, poultry seasoning, minced parsley or chives are
especially good.
**********
Note to Adviserst According to Webster's dictionary, a champignon,
(sham pin yun) is an edible fungus, especially the common meadow
mushroom.
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A Bit Of Information
A recent report indicates that a steadily increasing number of manufacturers are adopting the policy of bringing out new model auto- matic washers only when there has been a definite advance in engineering
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calls.
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French Provincial Furnishings Remain In Public Favor
Fashions come and go; times change and, with them, the styles. But good design retains its universal appeal and periodically returns to charm new generations.
French provincial furnishings have this unchanging appeal year after year. Just why they do is hard to pinpoint. Some say it's be- cause of their inherent beauty and grace. Others point to their liva- bility. Still others value their ability to mix well with other styles.
According to a recent report, French provincial is not a style. Gracefully curved chair legs are no more an absolute trademark than the extravagant look of Louis XIV or the simple, classic style of Louis XVI's time. They are all part of the whole.
By definition, French provincial is a label for anything made in the provinces of France. Originally some were the crude furnishings of peasant farmers. Others were regional interpretations of the court styles.
These interpretations varied greatly. In the southern prov- inces, the styles resembled the Italian and Spanish designs of that period. In the northern provinces, a heavier look from German designs
prevailed.
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What's Happening In 1963 Washer And Dryer Design
Automaticity, flexibility, simplicity and dependability are
the objectives of 1963 washer and dryer design, according to a recent
report.
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Brand new is a washer with semi-conductor (electronic) controls. To be test-marketed this spring, this new device will give the homemaker the choice of an infinite number of settings for agita- tion and. spin speeds.
Manufacturers are increasing the number of models rated at 12-pound capacity. An increasing number of models also offer both cold and warm soak cycles.
There is a continuing trend to offer models with automatic dispensers of detergent, bleach and rinse conditioner. Other continuing trends are more effective rinsing and lint disposal techniques and de- vices.
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Editor1 s Note; For more information about 1963 washer-dryer design, see February 1963, "What's New in Home Economics."
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Another Bit
Since weather forecasts this time of year are likely to predict
rain, boots are the order of the day. To be fashion-right, come rain
or shine, you can give your fabric-lined rubber boots or plastic boots
an occasional "beauty treatment" in your automatic clothes washer. A
warm wash, a warm or cold rinse and an all-purpose detergent are the
ingredients for good washability of these items. If you wash only one
or two pairs of boots, add buffer cloths like Turkish towels to make a
balanced load. Select the "normal soil" setting, and let the washer
take over from there.
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JEW:dl 2/28/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
Special to Home Advisers
Some Tips And Ideas...
For Your County Information Services
This issue highlights: Herbs Perk Up Fish Dishes. . .What' s Ahead In
Food Packaging. . .Continued Vigilance Against Smallpox Needed...
**********
Herbs Perk Up Fish Dishes
Bits of chopped basil, dill or tarragon leaves or other herbs will accent bland fish dishes.
Meal planning during Lent can be a pleasant challenge instead of an ordeal when you experiment with herbs to season fish dishes, says , county home adviser.
Often a meal centered around fish lacks flavor appeal. Just a touch of herbs can perk up the same dish.
You need to use only small amounts of herbs. Since family tastes vary, it's best to experiment first by adding pinches.
An herb butter is a fine complement to broiled, baked or fried fish. Add one-half teaspoon of dried herb to 4 tablespoons of butter. You may like to use dill, mustard, celery seed or curry. Or you can prepare the fish with butter and then sprinkle finely chopped dill, basil or tarragon leaves over the top just before you serve it.
A dash of thyme perks up clam chowder in no time.
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Tarragon adds a delicate flavor to lobster dishes. When you serve shrimp simmered in butter with chopped basil leaves, you're sure to end the meal with a clean platter.
A touch of poultry seasoning, sage or celery seed gives fish croquettes a new flavor attraction.
**********
What's Ahead In Food Packaging
What new developments and trends are expected during the coming year?
According to one recent report, still greater quantities of fresh fruits and vegetables will arrive at the supermarket prepackaged in transparent film, tray packs and ventilated film bags. New trans- parent films preserve the produce for a longer time.
A new development in prepackaged meats is a transparent
plastic tray that lets the consumer see all sides of the meat before
she buys. Meat cannot stick to the tray, nor will the tray absorb
juices.
Paperboard containers for milk and fruit juices are being
improved with plastic linings and coatings? all-plastic cartons are
also appearing. Similar inner and outer wraps are being developed to
protect other food products.
Very new to the food packaging field are squeeze tubes. Baby food in an aluminum squeeze tube is soon to be introduced on a mass market test basis. Squeeze tube's for baby were fashioned after food tubes used by the astronauts.
These are just some of the many packaging innovations and
trends that can be expected.
**********
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-3- fote to Advisers: For more information about packaging, see the ebruary 1963 issue of "Forecast For Home Economists."
**********
ontinued Vigilance Against Smallpox Needed
Continued protection against smallpox requires revaccination t five-year intervals, according to a recent report.
A growing amount of international travel, at increasing speeds o and from areas of the world in which smallpox is prevalent, persist- ntly threatens to introduce the disease into the United States. Recen utbreaks in other western nations emphasize the need for attention to his problem.
The American Medical Association and the Illinois Department f Public Health urge all state residents, particularly those who may e in contact with possible carriers, to maintain the needed protection gainst smallpox.
Vaccination requirements for people coming into the country nd public health surveillance of ports of entry are not adequate when the inner defense is weak, " according to the director of the American ledical Association Environmental Medicine Division and the Illinois •epartment of Public Health.
They report that the fact that the United States has not had
i death from smallpox in the past five years seems largely a matter of
:hance.
Smallpox is highly contagious. The virus can be spread by
:oughs and sneezes or even in dust. The disease causes death in about
me out of five cases. Another problem is difficulty of early diagnosi
:ompounded by the fact that most doctors in the United States have neve
seen a case of smallpox.
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With so much of our population lacking immunity, it takes
only one case to touch off an epidemic. A wounded soldier, flown back
to this country from Korea, started a chain of infection that spread
to 100 people before it was discovered that he had smallpox. Another
traveler seeded 65 cases and caused 20 deaths after arriving from Japan,
although when he landed he showed no symptoms of the disease.
********** Water Problems
More and more attention has been focused on the problems
created by water. A helpful article dealing with the problems created
for homemakers by the mineral content of water appears in the February
1963 "What's New in Home Economics."
********** Some Bits And Pieces
Heat canned green beans in their liquid with thinly sliced celery until the celery is tender. Drain and season with butter or margarine, salt and a dash of lemon juice. Serve hot.
**********
Fresh dates add a delightful flavor to this fruit dessert:
Heat canned apricot and peach halves in their syrup with orange slices,
a bit of butter and lemon juice. Halve dates and add. Serve warm,
garnished with a mint sprig.
**********
If you received an electric can opener for Christmas, here's one word of advice: For best service, keep the cutting wheel clean. Follow the manufacturer's directions in the instruction manual for
cleaning the wheel.
-30- JEW:dl 3/7/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
Special to Home Advisers
Some Tips And Ideas....
For Your Information Services
This issue spotlights: Control Household Insect Pests Outside Heme... For Safety's Sake, Brush Up On Your Fire Know-How. . .Periodic Cleaning Helps Brighten Wood Furniture
**********
Control Household Insect Pests Outside Home
Many household pests in Illinois are migrants. They come intc the house from out of doors throughout the spring and summer. The obvious place to control these pests is outside.
H. B. Petty, University of Illinois extension entomologist, recommends spraying 2 percent chlordane or 1/2 percent dieldrin on the outside foundation to the point of runoff and on the soil alongside the foundation in a band two or three inches wide. Avoid hitting shrubs or flowers with the spray. It's also wise to spray underneath porches, behind steps and in similar areas.
This treatment places a barrier entirely around the house and prevents many of the insects from migrating inside. It also eliminates the necessity for using insecticides in the house to control ants, crickets and many other insect pests.
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Did You Notice?
The last issue of the "Furniture Fashion News" published by the Home Furnishings Industry Committee contair.2d two articles of spe- cial interest: "Fabrics: Everything's Coming Up Florals" and "Make Color Work for You." You may find them useful for press or radio in- formation.
**********
For Safety' s Sake, Brush Up On Your Fire Know-How
Fire in your kitchen spells troublel Call the fire department immediately, and evacuate all members of the household.
If time and circumstances permit, you may be able to try some home fire-fighting techniques. Here are some simple guidelines:
A fire involving wood, paper, textiles or trash calls for water treatment. Douse with a bucket of water or a hose.
A fire involving burning gasoline, oil, kerosene, paint, fat or paraffin requires the use of a carbon dioxide extinguisher. Do not use water.
A carbon dioxide extinguisher is also helpful on fires origi- nating in electrical equipment. A dry chemical extinguisher is also effective for electrical fires. If possible, disconnect the appliance
before you use any extinguisher.
**********
Periodic Cleaning Helps Brighten Wood Fnrniture
Clear-finished wood furniture dulled by sticky fingermarks, dust and other soil can be brightened at seasonal cleaning time by special treatments.
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county home adviser, explains two
types of treatments:
If the finish is not shellac, you can use a soap jelly for the cleaning substance. To make soap jelly, add boiling water to neutral soap flakes, beating the mixture to a jelly-like consistency.
Apply the jelly to furniture with a moist but not wet sponge. Work on a small area at a time, rubbing with the grain of the wood. Keep moisture away from glue joints. Be especially careful if you are cleaning veneered pieces. Wipe surface with sponge rinsed in clear water and wrung nearly dry. Finally, wipe furniture with dry soft cloth and polish.
For shellac finish, put a small amount of turpentine on a damj
cloth. Wipe a small area of the furniture at a time. Polish with a dr>
soft cloth before waxing.
**********
What care do cooking utensils need?
The kind of care a cooking utensil needs depends on the mate- rial. Here are some suggestions for caring for aluminum, cast iron, glass, copper and stainless steel utensils:
ALUMINUM. Avoid extremes of heat in cooking. Never store food in aluminum pans or leave food in them longer than necessary, as this causes pitting. Wash pans as soon as possible after use. Rinse Pans in hot water and cover them until time to wash. These procedures help to soften foods that cling to the pan and. reduce discoloration of the metal due to oxidation. If pans are kept clean from day to day, drastic cleaning methods will seldom be needed. When scouring is
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If aluminum does turn dark, boil something slightly acid in it, such as tomatoes or apples? this will not harm the food. Or boil vinegar solution (equal parts of vinegar to water) in the pan about 10 minutes .
CAST IRON. Season pans and skillets before use by rubbing with an unsalted fat, and put in oven at 350 degrees F. for two to three hours. Cool. Wipe out excess oil with a paper towel.
To clean, rinse pans in hot water, cover and let stand a few minutes. Remove food with rubber scraper. Avoid washing in a synthetic detergent and vigorous scoring. To prevent rusting, dry thoroughly after each use.
GLASS. Do not preheat empty glass ware or let it boil dry. To remove burned food from top-of-the-stove ware, boil soda water in utensil a few minutes (one tablespoon per quart of water) . Avoid using harsh scouring powder or steel wool.
COPPER. Wash after each use in hot water and soap or deter- gent? rinse and dry thoroughly. Do not use strong household abrasives. To keep copper shiny, polish with special copper-cleaning compound, salted lemon section or salt and vinegar.
STAINLESS STEEL. Use over low heat once the utensil is heatec Avoid overheating, as heat stains are hard to remove. Clean with soap and water. Such cleaning product as Nu-Steel or Steel-Glo, found on your grocery shelf, may be helpful.
-30-
JEW:dl 3/21/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
Jpecial to Home Advisers
Some Tips And Ideas...
For Your County Information Services
?his issue spotlights: Spring Clean-Up Aids Fire And Accident Pre- tention. . .Clean Out Fire Hazards During Spring Clean-Up. . .A Look Between
?he Lines
**********
Spring Clean-Up Aids Fire And Accident Prevention
Springtime is nature's clean-up time, when winter's bleak .andscape is replaced by the soft green of renewing plant life.
Help nature by "straightening up" and cleaning up around your farm and home, cind make it a safer and easier place in which to live
ind work, suggests , county home adviser.
tere are some ways to get off to a good start:
Pick up broken glass, tin cans, loose boards with nails in them and. pieces of wire. Get rid of any other trash that has accumulated all year, both inside and outside.
Inspect broken and worn steps and stairs for needed repairs. flake sure stairs are well lighted both night and day. Clear halls and 3tairs of toys and other articles.
Check up on your storage of poisons and flammable liquids. Such materials should be stored in clearly labeled containers, away from -hildren. Flammable liquids should be stored in tightly closed metal :ans, well away from any source of heat or flame.
**********
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Clean Out Fire Hazards During Spring Clean-Up
Fire prevention is a job that requires family cooperation. Although it is an every-day-of-the-year job, it deserves special em- phasis during spring clean-up.
Now is a good time to get rid of common fire hazards in and around your farm and home, says 0. L. Hogsett, extension safety spe- cialist at the University of Illinois.
He suggests the following steps for your family:
Remove paper boxes, magazines or papers from the attic and basement of the house and from other buildings.
Check electrical appliances and cords. If they show damage from wear, repair or replace them with new equipment bearing the Under- writers* Laboratories seal.
Cut and remove dead vegetation from the entire farm area.
Remove trash and old boards from the farm grounds.
A good way to renew your family* s efforts to prevent accidents in case of fire is to have a practice fire drill. Remember, what you do in the first five minutes of a fire determines whether the fire can be controlled and whether you and your family will escape serious in- jury.
**********
Editor' s Notes Time the spring clean-up articles to coincide with the weather in your area. For more suggestions on the hows and whys of spring clean-up, see the 1963 Fact Sheet distributed by the Federal Extension Service, USDA, in cooperation with the National Fire Protec- tion Association.
**********
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-3- i Look Between The Lines... To Explore The "Whys" Of Fooc1 Preparation
Q. How does instant pudding differ from pudding mix that requires cooking?
A. The difference lies primarily in the starch. Elizabeth )sman, University of Illinois foods specialist, explains that the starch in pudding mixes requiring cooking is the same kind as that in j pudding made "from scratch." The starch, usually cornstarch, requires :ooking at or near the boiling point until its tiny particles have taken lp enough water (in the milk) to become large, fragile sacks. During :his process, the pudding thickens.
In instant pudding mix, the starch has already been cooked, rhe starch particles have been heated in water. The resulting paste las been dried on huge rotating heated rolls, then torn apart, flattened )ut and dried and finally ground to a powder. The forces holding the starch molecules together in the original particle, preventing the antrance of water except at high temperatures, break during the pre- :ooking process. Thus cold milk can combine with dry ingredients in the nix without any heat being applied. The dried, precooked starch does lot take up the water from the milk instanteously. So some other in- gredients in the mix thicken the pudding slightly to keep the starch suspended in the milk until the uptake of water has had time to take place. The five-minute "standing period" listed in package directions Jives more opportunity for complete blending of the starch and milk.
In the absence of the usual starch particle structure, the final texture of instant pudding is different from that in a pudding requiring cooking.
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The use of precooked starch in instant puddings is a good
example of how, by special physical or chemical treatment, starch can
be tailored to do a particular job, reports Miss Osman.
********** Some Bits And Pieces
Good care of bath towels is as important as good selection. Here are some suggestions:
First of all, it is a good practice to rotate the use of towels. Rotation distributes wear evenly and gives each towel a chance to rest and dry out thoroughly before reuse.
Second, terry towels wear longer and are easier to launder if they are not allowed to become too soiled. Therefore, frequent launder- ing is wise. If they do become quite soiled, let them soak a few minute, before putting them into the washing machine.
Washing-machine procedure includes using a warm temperature setting and a mild soap or detergent. Towels will come out cleaner if you don't overload the washer.
Wash deep-toned towels separately, as they may bleed.
If you hang terry towels to dry instead of putting them in an automatic dryer, you can "fluff up" the terry by shaking it before hang- ing. To avoid distorted corners, hang about a third of the towel over
the line.
**********
Homemakers and manufacturers agree on two important points when it comes to reducing trouble with electrical household equipment: First, choose pieces made by reputable manufacturers and sold by reli- able dealers. This practice insures better care and repair service. Second, follow the manufacturer's instructions for using and caring for
appliances.
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-5- If you have a habit of losing manufacturer ' s instructions, try keeping a file drawer or some other special place reserved for "use and care" booklets. Before returning the warranty card to the manufacturer, make a note of the date of purchase and model number for your future reference. Develop the habit of referring to "use
and care" booklets frequently throughout the life of your appliances.
**********
Be sure to read the directions for heating frozen prepared
foods. Certain foods should be baked, at a high temperature for 20 to
30 minutes, while others need a lower temperature for 45 minutes.
When you are placing a frozen meal or a frozen casserole in the oven,
it is especially important to know whether the cover is to be removed
to brown the food or left on so that the food will steam.
**********
Publications Corner
For those of you in flooded areas, the USDA has a fairly ample supply of "How to Prevent and Remove Mildew, Home Methods." Home and Garden Bulletin 68. If you need supplies, order through the usual distribution channels. Don't forget to look to this publi- cation for source material for your information services.
A look through the March 1963 issue of the USDA AGRICULTURAL RESEARCH revealed two articles in a home vein: "Working Wives" and "How Good Is Your Frozen-Food Storage?" The January 1963 USDA AGRI- CULTURAL MARKETING contained the article "USDA Coffee Inspection, " which gives some background information on a voluntary service in the Agri- cultural Marketing Service.
-30- JEW:dl 3/28/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
Special to Home Advisers
Some Tips And Ideas...
For Your County Information Services
This issue spotlightss Farm Wives Can Help Reduce Spring Accidents... Home Dry Cleaning Is Dangerous Practice. . .How To Clean Electric Coffee- maker
**********
Farm Wives Can Help Reduce Spring Accidents
Illinois farm wives can help their husbands through the spring planting season with less chance of accident by providing mid-morning and mid-afternoon breaks, says 0. L. Hogsett, University of Illinois extension safety specialist.
The best way to stop a busy farmer is to tempt him with some refreshments — possibly a cool or hot drink and some cookies or cake.
Records show that a distinct peak in farm accidents comes about 10 a.m. and 4 p.m. each day. With several hours of hard work already behind him and quitting time still a long way off, a farmer tends to become careless and may actually be lulled into an accident.
The little time lost for rest breaks will be well worth while
if it helps to prevent an accident. So get the man in your family to
take a short break in both the morning and the afternoon, even if it
takes your best dessert to do it.
**********
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Home Dry Cleaning Is Dangerous Practice
Before trying to save a few dollars by dry cleaning winter garments at home, you'd better figure the value of your house and its contents.
O. L. Hogsett, University of Illinois extension safety spe- cialist, points out that you're gambling your home and its furnishings and maybe your life when you use explosive cleaning fluids.
Few people realize how quickly the explosive vapors of clean- ing fluid travel in the house. It takes only a small spark, such as might be found in the motor of any electrical appliance or a flame from a pilot light, to touch off an explosion and fire that could cause severe burns. And the fire might leave your home in ashes.
Many homemakers make a practice of occasionally going over upholstered furniture and rugs with spot remover or cleaning fluid. This, too, can be extremely dangerous unless directions are carefully followed and proper precautions are taken.
The best way to avoid these dangers is to take garments to a
professional dry cleaner. If you must use cleaning fluid to remove
spots, use a nonflammable type on an open porch or in a room where
there is plenty of ventilation.
**********
How To Clean Electric Coffeemaker
One way to help insure getting a good cup of coffee in an electric coffeemaker is to start with a clean pot.
Here are some cleaning suggestions:
If a coffeemaker is used regularly, it needs a special weekly cleaning as well as daily care. For this weekly cleaning, give it a
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cream of tartar "bath" by following these steps: Fill the pot with water to its capacity. Place two tablespoons of cream of tartar per six cups of water in the coffee basket. Allow the coffeemaker to go through a full cycle. At the completion of this treatment, rinse the pot thoroughly to remove any residue.
To help keep the inside of the coffeemaker smelling fresh, store the empty pot with the lid off or don't assemble any of the parts.
**********
Some Bits And Pieces
The way you connect and disconnect an electric appliance matters more than you may realize.
Improper handling creates a safety hazard and may shorten the life of the appliance plug or the appliance itself.
Equipment specialists recommend the following techniques for handling appliances: Connect the cord first at the appliance and then at the outlet. For disconnecting, reverse this procedure: Disconnect the outlet first and the appliance last. Place an appliance thermostat or control on "off" position before starting to connect or disconnect an appliance.
A disconnected cord plugged into the wall outlet is an open
invitation to electrical shock.
**********
Q. What special care do automatic fry pans and saucepans need: A. After washing the pans, thoroughly dry them inside and out. Drying helps to prevent the brown coating that often appears on the undersides of these pans. To prevent pitting the inside finish,
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-4- don't let food or any salt solution stand in the pan after cooking. Stains can be removed with fine steel wool or soap pads unless the pans have been silicone-treated or Teflon-coated. These coatings, designed to prevent sticking, should be cleaned only with mild detergent.
Water stains in these electric pans may need a cream of tartar treatment. In the stained pan, boil a quart of water and two table- spoons of cream of tartar five to 10 minutes. Water stains on lids
can be removed with mild cleaning powder or silver polish.
**********
Q. How should steam irons be stored?
A. Empty your steam iron. Cool the iron while it is standing
on the heel rest, and store it in the same position, not in its original
carton.
***********
Did You See?
The March 27 issue of "food and Home Notes" contains these
articles: "Living Brooches" and "Maple Syrup Time." You may find some
uses for these articles in your information services.
-30-
JEW:dl 4/4/63
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
Special to Home Advisers
Some Tips And Ideas...
For Your County Information Services
rhis issue highlights: Check Your Ladder For Spring Use... Choose Leather-Fabric Garments Carefully. . .Children In Cars Need Extra Pre- cautions
*****
:heck Your Ladder For Spring Use
Before you begin taking down storm windows and putting up screens, check your ladder. Make sure it's a safe, sturdy one, says D. L. Hogsett, University of Illinois extension safety specialist.
Don' t let yourself become a statistic in the long list of people who have fallen from ladders and cut their arms and hands on aroken glass.
Ladder mishaps result from improper footing, unsafe angles, too long reaches and overloading. So, for your spring screen and stcrm- i/indow chore, don't misuse your ladder.
Make sure the ladder has a solid footing on soft ground. If you place it on a hard surface, tie the base to something solid if pos- sible. Don't set the ladder at too sharp an angle, and don't pick a windy day to do the job.
Have someone help you carry storm windows up the ladder, but don't put too much weight on one rung.
Don't do the whole window-changing job in one session. If you
do it in stages, fatigue won't cause an accident.
*****
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-2- Choose Leather-Fabric Garments Carefully
Leather can be a cleaning problem when combined with fabric, so use special care when choosing and caring for such garments.
Here are some suggestions: Before you buy, consider the up- keep cost of leather-fabric garments. Be sure to read the label or hang-tag. Most manufacturers will include special instructions on care and dry-cleaning. Always save the hang tag, and pass on the in- formation given by the manufacturer to the dry-cleaner.
When you buy, find out whether the leather is genuine or simulated. Suede and. grain simulated leathers have a certain uni- formity of appearance and firmness that differs from the less uniform, softer, genuine leather products. Simulated leather, less expensive than the genuine, is being used on medium to lower priced garments. Most items of simulated leather must be wet-cleaned (hand brushed with mild detergent and water), although some are labeled as dry-cleanable.
Unless the simulated, leather can be dry-cleaned, it should be combined only with fabrics and garment designs that can be wet-cleaned. Should the fabric or design on a garment with sections or trim of simu- lated leather be dry-cleanable only, your cleaner may accept the gar- ment at your risk.
Send garments to a dry-cleaner who is properly equipped and trained in leather cleaning and finishing.
Don't let leather items become over soiled before sending them to the cleaners. Inspect the garment before you have it cleaned. Look for rips, tears, loss of buttons or closures, stains, irregularities or skin defects. Call these special items to the attention of the cleaner.
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Send all pieces of your garment or ensemble for cleaning at the same time so that there will be no variation from one piece to another. Tell your cleaner how long you have had the garment.
*****
Children In Cars Need Extra Precautions
A few special precautions when children ride in your car help to guarantee an accident-free trip, says 0. L. Hogsett, Univer- sity of Illinois extension safety specialist.
If you want your children to ride in the rear seat of a four- door car, install an outside latch to keep the door from being opened from the inside.
On some cars the locking mechanism can be fixed so that the inside handle won't work when the push-button lock is down. A mechanic can easily do this for you.
Doors can cause trouble even when you' re stopped. Be sure the children's hands and feet are clear of the door before closing it.
It's also a good idea to teach children to stay seated when the car is moving. If they can't see what is going on without stand- ing, fix them raised seats.
You can also get safety harnesses for children to make travel
by car more pleasant.
*****
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Some Bits And Pieces
Q. How may a steam iron be cleaned to remove mineral de- posits?
A. Use a mixture of equal parts of vinegar and distilled
water. Fill the steam iron tank with this cleaning solution. Allow
the mixture to steam out of the iron. Rinse twice with distilled water
to flush out the iron thoroughly. Let the iron cool before using it.
To remove any odor of vinegar, leave it out in the open overnight.
* * * * *
Q. Is there anything that can be done to clean the sole plate on a steam iron?
A. Yes. To clean off such substances as burned-on starch, rub the iron over a small amount of salt on waxed paper. Small pit marks from improper storage or non-distilled water can be removed with
pumice powder and a soft buffing pad.
*****
Have You Read?
...the glossary of decorative terms in the spring issue of
"Furniture Fashion News" published by the Home Furnishings Industry
Committee.
-30-
JEW: je 4/17/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORO HALL . . . URBANA
Special To Home Advisers
Some Tips And Ideas. . .
For Your County Press Services [his issue highlights? Keep Accidents Out Of Your Home... Too Much Sun
[•ends To Yellow White Muslin. .. Painting Your House?
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tome Bits And Pieces
Q. Can rainwater, water from a dehumidifier or home-softened rater be substituted successfully for distilled water in a steam iron?
A. No. Rainwater contains impurities that may come out along
rith the steam and stain the article you are ironing. Water from a
lehumidifier and home-softened water contain mineral deposits that may
:ling to the inside of the iron and eventually clog up the steam vents.
Jistilled water is the most satisfactory type to use in a steam iron
:o avoid problems from impurities and mineral deposits.
**********
Carrying your lunch to work doesn' t mean that you must skimp >n your nutritional needs. A good lunch, whether you carry it or not, should supply about one-third of your food needs for the day. When Planning your lunch, you should consider what you will have for breakfas md dinner. Then adjust what goes into your lunch accordingly.
Of course, nutritional needs are not the only guides for plan- ling what to pack in your lunch. It's also important to choose foods ihat transport well. And pack foods carefully to retain freshness and prevent leakage.
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The habit of allowing last-minute jobs to accumulate causes nervousness and carelessness that invariably result in accidents, says 0. L. Hogsett, extension safety specialist at the University of Illinois
Start meals in plenty of time to avoid haste and confusion. On busy days when time is at a premium, a simple, easily prepared meal will eliminate the need for haste and reduce the threat of kitchen accidents.
When you expect guests, plan the meal as far in advance as possible. Plan to serve meats, salads and desserts that can be pre- pared in advance to avoid last-minute haste. A good manager keeps a well-stocked reserve for unexpected guests.
Nearly all home accidents can be prevented. Parents and
adults in every home are responsible for seeing that safe conditions
are provided and maintained and that safe practices are followed at all
times. An orderly home is a safe home.
**********
Painting Your House?
Thinking of repainting your house? Here's some advice from the U. S. Department of Agriculture:
Experts in the Forest Service say it's best to apply the same type of paint that's already on the house. If the paint has not been satisfactory, you can change. But wait at least four years before you do
When you change color schemes, make the change from a white or light color to a darker color. Never apply a light paint over a dark-colored paint.
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Also, never add colors-in-oil to white mixed-pigment paints. Instead, buy the tinting base paint made by the same manufacturer for bhis purpose.
For other information on painting your house, consult the
Jniversity of Illinois Department of Forestry, Mumford Hall, Urbana,
[llinois.
**********
roo Much Sun Tends To Yellow White Muslin
There are still many homemakers who believe that there's nothing like sunshine for drying white clothes. And they continue to lang their sheets on the line — even though they may have a dryer sitting Ldle indoors.
And it's true. Automatic dryers tend to yellow white muslin. 3ut so does too much sun. Tests made by textile specialists at the )klahoma Agricultural Experiment Station in Stillwater show that six lours in the sun produce nearly as much yellowing as a run in the auto- matic dryer.
The homemaker who really wants her white clothes to stay white /ill hang them indoors. Or she'll put them outdoors in the shade. Sheets hung in bright sunshine for an hour and a half showed little yellowing. But beyond that — for six hours, say — there was a visible iifference in whiteness. Besides, six hours in the sun will weaken the fabric in a sheet. Even unbleached muslin suffers when left in the sun that long.
So, if you prefer to hang your sheets outdoors to get that
fresh-air smell, do it wisely. Hang them in the shade or in a limited
amount of sunshine only long enough to get them dry.
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The main dish in a packed lunch need not be a sandwich. A tfide-mouthed thermos jar can hold such foods as thick potato soup with oits of ham, corn chowder with chunks of beef soup meat, stew, baked Deans, scalloped potatoes or macaroni and cheese.
Another main dish item can be a salad. Fruit, fish, vegetable
and meat salads can serve the purpose if they can be kept properly
:hilled. Pack liquid dressing separately to prevent wilting the salad.
Cottage cheese containers work well as disposable cups for salads. Or
fou may buy plastic-covered containers for this purpose.
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JEW:kg 1/24/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . , 330 MUMFORD HALL . . . URBANA
pecial to Home Advisers
Some Tips And Ideas...
For Your County Information Services
his issue highlights: Plan Now For Coming Home Freezing Program. ..On
our Mark — For Home Freezing. . .Flower Gardeners' Corner. . .Clean Winter
ats Before Storing Them. ..USDA Research Advisory Committee Reports
**********
Ian Now For Coming Home Freezing Program
A good way to plan ahead for your spring and summer home reezing program is to review what happened last year.
Here are some questions that should shed some light on whether ou will want to repeat last year's program or make some changes:
Was my freezer well filled during most of the year? It costs o operate an empty or half-empty freezer as well as a full one and as ore food is frozen and stored, the cost per pound decreases.
Did I have a wide variety of the family's favorite foods in
he freezer? The decision on what and how much food to freeze depends
n your judgment. However, fruits, vegetables and meats should take up
tost of your freezer space. Specific items should be highly nutritious
nd taste especially good. Also, consider freezing only the foods for
rhich freezing provides the best method of preservation and in amounts
rhich your family can conveniently use before deterioration takes place
■ince freezing can't improve any food, your choice of foods may have to
e modified as the season progresses. If, for example, you can't get
eaches with original high quality because of a poor growing season or
jther reason, it will pay you to modify your plans and substitute some ther fruit. -more-'
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Are my frozen foods as good quality as I would like? If not, fou1 11 want to look for the reason. Some possible causes of poor quality Erozen foods are failure to follow recommended processing directions, slowness in handling, unsatisfactory packaging and too high freezer storage temperature.
For recommended instructions for freezing fruits and vegeta- tes, consult University of Illinois Cooperative Extension Service Cir- :ular 602, available from your county home adviser.
**********
)n Your Mark — For Home Freezing
Before you get into full swing on this season's program of lome freezing, it's wise to take stock of your situation and take some >re-season steps. The time and effort you give now may be of great >enefit later on in the summer.
Here are some suggestions: First of all, make a plan for what rou want to freeze, when and in what amounts.
Secondly, check on the capacity of your freezer and your manu- facturer' s directions. Overloading your freezer keeps the foods from freezing quickly enough for the best quality.
Check on your supply of recommended packaging materials. Consider what kinds of food you will be storing and your space limits, lemember packaging materials must be moisture and vapor proof if foods ire to hold their high quality in freezer storage.
********** Slower Gardeners' Corner
IRIS borers cause more damage to iris plants than any other
pest. First symptoms of borers are tear stains and chewed leaf edges
that appear on leaves in early spring. Irises later develop loose,
rotted Jsases and holes in rhizomes.
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Borers hatch from overwintering eggs, pierce the leaves and bore into the underground stems. There they feed and grow to maturity.
Spray or dust your iris now to control this pest. Use DDT
and treat every ten days until Memorial Day. In fall remove and burn
all dead leaves and trash on which the adult borer moth might lay eggs.
**********
If you want to be sure of king-size peonies, a little atten- tion now will pay off a little later this spring.
Peonies require lots of water to fill out their flowers. If your plants don't receive at least one inch of natural water weekly, be sure to soak them thoroughly.
A light application of commercial fertilizer is often benefi- cial. Work a handful of 5-10-5 or 10-10-10 into the soil around each
plant.
Disbud your plants early in the season to allow only one bud
per stem.
Since peonies have a habit of falling over, particularly after
rains when they are in bloom, arrange to stake or support the plants
while they are still small. A wire hoop supported 15 inches above the
ground on wire or wooden supports is commonly available from garden
stores.
To prevent botrytis which kills the flower buds just before
they open, spray with zineb. Finally, don't worry about the ants on
peonies. They cause no injury to the plants.
**********
Clean Winter Hats Before Storing Them
Brush, clean and air your winter hats before storing, suggests
t county home adviser. This special
grooming attention will keep hats looking their best and give them longer wear. -more-
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Spots and stains on wool fibers, feathers and other hat ma- terials attract moths and carpet beetles. If a hat is slightly soiled, sponging it with a commercial cleaning fluid such as carbon tetrachloride nay be all that is needed. But use extreme care when applying cleaners of this type because they are hazards, especially if used incorrectly, fork in a well-ventilated room or outdoors and follow directions on the zleaner container.
If the nap of the hat is flattened, brush it gently with very fine sandpaper until the original condition is restored. Lift the nap fith light strokes.
If veils need refreshing, press carefully with a cool to noderately hot iron. Be careful not to break the veiling with the point >f the iron.
After refreshing each hat, place crumpled tissue paper inside the crown, under the veil and over and around the hat. Instead of cover- ing with tissue paper, you may cover each hat with a plastic bag. Several hats may be put in a large hat box without crowding or crushing
them.
**********
\ Bit For Home Sewers
A new zipper with polyester coils has been developed and is now available in quantity for consumers.
According to reports, the zipper is lightweight and flexible. Its design eliminates the possibility of catching threads and fabric.
Another special feature of the zipper is a bar tack at the top instead of a metal stop. This enables one type zipper to be used in more than one way. For example you will be able to convert a dress zipper to a neckline type by simply cutting through the stiches of the bar tack. **********
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-5- JSDA Research Advisory Committee Reports
Studies on the dimensions and contours of women* s and chil- iren's feet, leading to the design of shoes that fit properly, were irged by the U.S. Department of Agriculture's Home Economics Research advisory Committee in its annual report issued recently.
The fit of shoes has an important effect on overall physical fitness, the group pointed out. These studies were suggested because >f the Department's earlier contributions to improved sizing of garments :hrough its studies of body measurements. Specifications on contours ind dimensions of men's feet have already been obtained through Army esearch.
The committee also recommended expanding basic research on :he functions and metabolism of nutrients in foods, with particular smphasis on the metabolism of fat. These should be long-range studies :arried on throughout the life cycle of experimental animals of different lereditary backgrounds, according to the committee.
The need was cited for publications providing information on :he nutritive value of foods and for publications listing those foods :or which there is insufficient data on composition. The committee re- :ommended studies to obtain information on the food habits of indi- viduals leading to improved food habits.
Increased emphasis is needed on construction methods, material ise and new equipment as they relate to farmstead buildings.
The Home Economics Research Advisory Committee, established mder the Research and Marketing Act of 1946 is made up of national
Leaders of the profession.
-30- JEW:dl S/9/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
Special to Home Advisers
Some Tips And Ideas...
For Your County Information Services
This issue highlights: Look For Safety Features In Baby Furniture
**********
Look For Safety Features In Baby Furniture
Buyers of baby furniture will be smart to check first for safety features.
According to 0. L. Hogsett, University of Illinois safety specialist, one of the major check points is the paint. Because babies suck or chew on furniture, it's doubly important that the paint contain less than 1 percent lead. Although lead poisoning occurs infrequently, it is serious. It can cause death or permanent brain injury.
Most manufacturers of juvenile furniture make only lead- poisoning-free articles. However, the great danger is in using second- hand furniture that has been painted with miscellaneous types of paint. Many well-meaning people pay little or no attention to the type they
use.
Other points to check for baby' s safety include crib and play- pen sides and strength of the crib.
Spindles or bars in a crib side should be close enough to- gether to prevent the baby from putting his head between them. In ad- dition, where mesh has been used in playpen or crib sides, it should be fine enough not to allow a growing youngster to get a foothold.
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A secure lock on high crib sides further protects the child until he is almost two years old.
Hogsett reminds parents that cribs should be strong enough not only for the tiny baby, but also for the growing child. You can test the strength of a crib by shaking it gently.
When choosing a high chair, pick one that has well-angled legs to prevent tipping.
And look for broad, firm straps on high chairs and bathinette
tops that will hold but not irritate a squirming youngster.
**********
Some Bits And Pieces
The classic item in a packed lunch is a sandwich. The word "sandwich" comes from the Earl of Sandwich, who lived in the early 18th century. Legend has it that he was often too busy gambling to eat a complete meal. He would put a piece of meat between two slices of bread and eat while he gambled. Hence his name became associated with food in this form.
Today there are many varieties and names for sandwiches. Some of them are submarine, hero, grinder, wedge or torpedo. Many of these sandwiches can be adapted for the packed lunch.
Sandwiches can be made a week in advance — wrapped, marked and frozen to be packed right from the freezer. They will thaw by noon. If sandwiches are to be frozen, omit mayonnaise, raw vegetables, lettuce and the white of hard-cooked eggs.
Here are some other suggestions for preparing sandwiches for
the packed lunch:
Do not put lettuce directly into the sandwich. The lettuce gets limp and soggy. Instead, roll the lettuce up and wrap it separately in waxed paper or plastic bag.
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On the other hand, chopped cabbage sprinkled over the filling stays crisp and gives a chewy texture.
Along with your sandwiches, you may enjoy some crisp, chewy
foods. Some choices are strips of raw carrots, celery, cabbage wedges
or lettuce leaves wrapped in waxed paper or plastic bag.
**********
Freezing does not destroy enzymes or make them inactive in
vegetables. The vegetables must be blanched if they are to retain their
color, flavor, texture and nutritive value during freezer storage.
**********
Although recommended blanching (scalding) periods differ for different vegetables, here are some general suggestions: For safe, con- venient handling of vegetables, put them in a wire basket or strainer. Lower the container into a kettle of boiling water. Use enough water to completely cover the vegetables. Blanch only for the time recommended for the particular vegetable. Count this time from the moment the vege- table goes into the water.
Keep the kettle covered during the blanching period, and heat
water continuously. Immediately after blanching, plunge the container
and vegetables into a large quantity of cold water. Put the container
under the cold water faucet so that you can cool the vegetables quickly
in running water. Ice water may be used instead of running water. As
soon as the vegetable has cooled, drain it thoroughly and pack it.
**********
Take time to give your sewing scissors and shears some spring
care. Clean away bits of lint and thread. Lubricate with a drop of oil
at the screw if scissors seem to stick. High-quality shears can usually
be sharpened if they have become dull. But, to prevent permanent damage,
be sure to take them to an experienced person.
-30- JEWrdl 5/16/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MU< 1FORD HALL . . . URBANA
Ipecial to Home Advisers
Some Tips And Ideas...
For Your County Information Services
'his issue highlights: Keep Pressure Spray Containers Away From Chil-
lren...New Washer Feature Helps Reduce Wrinkles....
***********
:eep Pressure Spray Containers Away From Children
Paint, insecticides and other liquids in pressurized spray lontainers can save time and eliminate work and mess — but they're dan- erous in the hands of children.
, county home adviser, says a
dinded eye or serious illness can result if junior tinkerers acciden- :ally spray themselves with the liquid in the pressure can. Most dan- erous are cans holding insecticide, paint or lacquer.
Oil-base sprays, such as might be used, in the garden, are •articularly harmful because they tend to cause respiratory disturbances.
Another danger — and this applies to adults too — is that highly lammable liquids sprayed near fire or gas appliances can cause a flash rire. Always read the label carefully and follow directions.
To make your home "spray safe," keep spray containers in a
:abinet that children can't open. Treat the sprayer as you would a gun.
fever point it at anyone. And make sure you've released all the pres-
iure before you discard a container.
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Lw Washer Feature Helps Reduce Wrinkles
Up to now homemakers have had to decide whether they wanted .ean clothes with wrinkles or partly clean clothes free of wrinkles. L? Heavily soiled wash-and-wear garments, whether they are resin reated or produced from man-made fibers, need hot water to be clean. [ some thermoplastic fibers will not tolerate excessive heat without
rinkling.
I Recently the automatic washer industry has tried to solve this
coblem in some models by adding a cold rinse after the wash cycle be- ore spin extraction. The rinse cools the fiber and eliminates some of *e wrinkles. Dryer drying the clothes eliminates more wrinkles. And ight steam pressing restores the desired, finish to the garment.
**********
ome Bits And Pieces
Everyone has heard about the importance of calcium for chil-
ren. But older people need it too.
About 99 percent of all the calcium taken into the body is Led for the body' s framework. The other 1 percent remains in body iluids. And, if the diet doesn't provide enough calcium, the body Lraws upon the bones in order to keep the calcium in the body fluids.
Without calcium, muscles can't contract and relax and nerves Ln't function properly. Bones in calcium-deficient people tend to >reak easily and mend slowly. And calcium-deficient people may contract such diseases as osteoporosis.
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To provide your body with the calcium it needs, get your share
f such excellent sources of calcium as milk, Cheddar or Swiss cheese,
ardines and canned salmon (good source if bones are used along with
ish) . Fair sources of calcium are mustard greens, turnip greens,
roccoli and kale.
**********
You can always count on cuts from beef chuck for good eating, here is rich beef flavor in these less tender cuts and, regardless of urrent market prices, chuck will always be less expensive than the more ender cuts — rib, sirloin, T-bone, porterhouse and club steaks.
Braising is the most satisfying method of cooking cuts from he chuck. This means browning in a small amount of fat and then slowly ooking in juices from the meat or in a small amount of added liquid in
covered pan. Low temperature, slow cooking and moisture soften coll- ective tissue in the meat, making it more tender.
**********
If you're having trouble getting wrinkle- free ironing, maybe our ironing board needs repadding or covering. The padding should be mooth and from one-fourth to three-eighths of an inch thick. If the pad s any thicker, it will hold moisture and be too soft to give flat seams,
You can buy pad and cover sets. But you can also use old wool
r cotton blankets or heavy flannelette to pad your board. Unbleached
uslin works well to cover boards.
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EW:dl /29/63
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
Special to Home Advisers
Some Tips and Ideas...
For Your County Information Services This issue highlights: Senior Citizens And Nutrition Nonsense. . .Beware the Modern Medicine Man... How To Reduce Service Calls For Automatic
Washers. . .Bike Riding — Parents Responsible For Training
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Senior Citizens And Nutrition Nonsense
The senior citizen group has become the target of many health swindles.
According to a recent report issued by the federal Food and Drug Administration, one of the most expensive swindles is the promo- tion of various foods for preventing and treating ills ranging from arthritis and high blood pressure to "lost manhood."
According to estimates, over half a billion dollars is spent each year on vitamins, minerals and other so-called "health foods" that are not needed and too often misrepresented.
The report points out that at certain ages and under certain conditions infants, youngsters and adults may need extra vitamins and minerals. But the only safe, sure, economical way to know what and how much to take is to see your doctor. If you do need them, you can buy most vitamin products at reasonable prices without a prescription.
The FDA emphasizes this points "There is no substitute for
a well-balanced diet as a basis for good health. Pills cannot take the
place of food."
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The report also points out that there are many "special dietary foods" for people suffering from certain diseases. For example:
(1) low-sodium and salt-free foods prescribed for heart conditions and high blood pressure, (2) special foods for diabetics, (3) special geriatric foods to help solve the eating problems of the aging and
(4) special foods for people with allergies. You should never confuse these legitimate products with the many products promoted as dietary cure-alls.
Nutritional needs of older persons are much like those of any other age group. They do not have special requirements for vitamins, minerals, proteins, etc., that cannot be supplied by inexpensive every- day foods. Eating regularly such common foods as vegetables, fruits, milk, eggs, meats, fish and enriched bread and cereals will supply all
nutritional needs of the older person, concludes the FDA.
**********
Beware The Modern Medicine Man
Today many people attempt to treat themselves with so-called "health foods" and "supplements" that are often promoted in much the same way as the old-time patent medicines.
In a recent report the federal Food and Drug Administration points out that the term "health foods" is misleading. It implies that the products have special health-giving properties when all they really contain are the same nutritional qualities found in other common, less expensive food products.
For example, yoghurt may be recommended for certain intesti- nal conditions, but nutritionally it is the same as milk, which costs much less. The "minerals" in blackstrap molasses are mainly impurities
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that get in during the sugar-refining process and have no health im- portance. Kelp tablets and sea salt are unnecessary. The iodine in them is adequately supplied by sea foods and iodized salt. Wheat germ is a useful cereal food, but it does not perform any nutritional
miracles.
**********
How To Reduce Service Calls For Automatic Washers
Homemakers continue to ask for dependability in automatic washers. Manufacturers strive to please with improved performance and efficiency in operation and construction. But the greater the auto- maticity, the more complex the machine. Thus these machines will never be as trouble free as simple manually operated machines.
You can, however, prevent much machine breakdown and reduce the service calls for washers by these practices:
Be sure you have adequate operating power. Automatic wash- ers should be on a separate appliance circuit. When sharing a regular circuit with other working appliances, a washer doesn't get enough power for the motor to function properly.
Turn the dials only when the motor is stopped. Otherwise the controls may cease to go through the cycles automatically and be- come inefficient or even inoperable.
Provide adequate water. If you have low water pressure, you need to buy a machine with either a metered or float fill instead of a time fill.
Keep your instruction book and follow its directions. Studies show that homemakers use simple controls for 80 to 90 percent of all washing tasks. The remaining 10 to 20 percent of washing tasks may
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**********
Bike Riding — Parents Responsible For Training
Bike riding can be hazardous, especially for young children. It is parents' responsibility to see that their youngsters know traffic rules before they take to the street or highway, says O. L. Hogsett, University of Illinois safety specialist.
Teaching our children to ride bikes carefully, courteously and thoughtfully will protect them from possible accidents. There are a few rules that all children should know before swinging onto a new bike.
An important rule to learn early is that a bike must be kept in good repair to be truly safe. This means that headlights and rear reflectors, as well as the rest of the bike, are in working order.
Young bike riders should also learn and use hand signals. Furthermore, free rides, whether it's two on a bike or hitching to a car or truck, pave the way to serious accidents.
Impress children with their responsibility for safety to themselves and others as they ride bikes.
**********
Highlights Of The 1962 Drug Amendments
For a report of 1962 Drug Amendments to the Federal Food, Drug and Cosmetic Act, see the March 1963 FAMILY ECONOMICS REVIEW published by the Agricultural Research Service. These amendments were a major advance in the cause of safe and effective drugs for consumers.
**********
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-5- Some Bits and Pieces
On Dad's big day of the year you'll want to prepare one of his favorite dinners. At the top of many a list is sure to be "steak with all the trimmings."
The steak must come from the broiler at just the degree of doneness Dad prefers. Here's how the experts do it: Set the oven regulator for broiling. Then place the steak on the broiler rack, and insert broiler pan so that the top of a 1-inch steak is 2 to 3 inches and a 2-inch steak 3 to 5 inches from the heat.
When one side is browned, season with salt and pepper. Then with tongs turn the steak and finish cooking on the other side. Season and it's ready to serve piping hot.
Steaks cut 1 inch thick require about 20 minutes for rare stage and 25 minutes for medium. Steaks cut 2 inches thick require 40 minutes for rare and 45 for medium.
Here's a garnish to complement Dad's steak. It's called mushroom kabobs. To prepare them you need six- inch metal skewers. Allow one per person. Thread the skewers alternately with small fresh mushrooms, stuffed olives and small cooked onions.
Brush the kabobs with melted butter or margarine. Then broil
them only until lightly browned, from five to ten minutes. <
**********
In barbecuing meat, one question that frequently arises is, "How much meat should I buy?" Here's a guide: For meat cuts with bone in, allow 3/4 to 1 pound per serving; for boneless meat cuts, allow 1/3 to 1/2 pound.
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Since roasting and broiling are usually the basic methods used in outdoor cooking, any cuts cooked by these methods may be selected for barbecuing. Your choice, of course, depends on your cooking equipment.
In selecting cuts of beef for barbecuing, steaks are the first consideration. In purchasing porterhouse, T-bone, club, rib, Delmonico or sirloin steaks, have them cut at least 1 1/2 inches thick. If you buy club, rib or Delmonico (rib-eye) steaks, allow one steak per person.
If you're equipped for roasting meat, standing rib roasts, smoked hams and pork or lamb roasts are excellent.
For barbecued sparer ibs, allow 1 pound per serving. Slices of ham, as well as Canadian-style bacon, are ideal for barbecuing.
When barbecuing rib, loin or shoulder lamb chops, allow one or two for each person. Have them cut at least 1 inch thick. For large sirloin chops, have them cut from the leg about 1 inch thick. A leg of lamb also may be barbecued.
Kabobs are another outdoor favorite. The meat may be tender cubes of lamb or beef. Thread the meat chunks on long, thin metal skewers with tomato wedges, mushrooms and green pepper squares.
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JEWrcm 6/5/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
Special to Home Advisers
Some Tips And Ideas...
For Your County Information Services
This issue highlights: Sharp Kitchen Knives Safer Than Dull Ones...
Use Care In Getting Suntan. . .Practice Safety In Swimming. . .Beware Drug
And Cosmetic Quackery
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Sharp Kitchen Knives Safer Than Dull Ones
Sharp knives not only make food preparation easier, but you'll be less likely to cut yourself with them, says 0. L. Hogsett, University of Illinois extension safety specialist.
A dull knife requires more pressure, making it more likely to slip. If it does, it's still sharp enough to give you a nasty cut that may heal slowly.
To help keep knives sharp, wash them separately; then store them in a rack that protects the cutting edge. Don't use knives to cut paper, string or other material that will dull the edge. Cut on a wooden chopping board.
Using a good sharpening stone to sharpen dull knives costs less than many gadget sharpeners and doesn't wear the knife out so quickly. If you are not sure how to use a stone, take your knives to an experienced professional sharpener. Once you have them sharp, pro- tect them so that they will stay sharp longer.
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Use Care In Getting Suntan
If you're a sun worshipper who thinks the quickest way to a good suntan is to get in the sun and stay there, look out. Overexposure to the sun may be costly in two ways, says O. L. Hogsett, University of Illinois extension safety specialist.
First, if you get a severe burn and your skin peels, you'll have to start all over again. But, more important, overexposure can cause serious illness and painful injury.
Remember that the patient sunbather who takes short exposures, at least until he knows how much his skin can take, usually gets the best tan.
Falling asleep under the soothing rays of the sun causes many serious sunburns. Use a timer or an alarm clock or have someone wake you in case you fall asleep.
Experience plus good judgment will tell most people when they've had enough sunshine. However, adults may need to keep an eye on the children.
What about suntan lotions? They may give some protection from
burning, but there is no substitute for moderation and good sense, says
Hogsett. Always take short exposures until you know how much your skin
can take safely.
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Practice Safety In Swimming
The "ol' swimmin' hole" is a popular spot now, and rural people especially should take extra precautions to practice safety in swimming and other water sports.
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0. L. Hogsett, University of Illinois extension safety spe- :ialist, says that tragedies from water sports are for the most part preventable. Studies show that lack of skill and poor judgment cause tiost drownings. Nearly 90 percent of the farm residents who drown are jonswimmers, and most of the child drownings occur in stock tanks, :isterns, tubs and ponds.
Following these suggestions can help reduce the needless loss >f life from water sports:
1. Thoroughly investigate the safety of the place where you .ntend to swim.
2. Keep a boat or a raft anchored in the pond or a pole or roil of rope handy for use in emergencies.
3. Don't swim alone. Never allow anyone to go into the water rhen tired or overheated.
4. Don't overload your boat. There may be seats for more >eople than the boat should carry.
5. Know and heed weather signs, and don't stay out in a
jtorm.
6. Always step, never jump, into the center of a boat. Never
stand up and, above all, don't permit horseplay in a moving boat.
7. Do not leave old tubs, boilers, jars or other containers iround the farmstead. It takes as little as two inches of water to irown an infant.
8. Protect stock watering tanks. If possible, fence them 3ff or cover them.
9. Inspect the covers on cisterns and wells periodically. 10. Drain or level off all depressions to protect your chil- dren.
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Beware Drug And Cosmetic Quackery
This half century has been called "The Golden Age of Medicine." There have been more medical advances in the past 50 years than in all previous years of recorded, history. Many diseases have been conquered; many more have been brought under control. Yet fakes and swindles in the health field still continue to rob the American public of at least $1 billion a year, says the U. S. Food and Drug Administration in a recent report.
How do you recognize drug and cosmetic quackery? The Food and Drug Administration lists these guides: Is the formula or treatment "secret"? Does it promise a quick cure? Is it advertised by case his- tories or testimonials? Does the sponsor clamor for medical investiga- tion and recognition? Does the sponsor claim that medical men are per- secuting him or fear his competition? Are the recognized treatments belittled?
If the answer to any of these is "yes," investigate before
you invest.
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A Bit About Health
How can the layman know whether medical devices are sound or fake? The Food and Drug Administration suggests these reliable sources of information on medical devices sold to the public or used by practi- tioners: The American Medical Association, 535 Dearborn Street, Chicago, Illinois; National Better Business Bureau, 230 Park Avenue, New York 17, New York; your state or local health department, and the Administration
itself, Washington 25, D.C.
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A Reminder
This service and any other that comes to you on our "Exclu- sive to Advisers" mast head marked "Special to Home Advisers" really is just for you. It does not go directly to newspapers. On the other hand, "News for Women" goes directly to newspapers as well as to you. Confused? Maybe this is a good time to review what's going on with the
editors in your area. 3Q
JEW:dl
6/13/63
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
Special to Home Advisers
Some Tips And Ideas...
For Your County Information Services
This issue features: Falls Are Major Type Of Home Accident. . .U. S.
Department Of Agriculture Offers New Kitchen Design. . .Words For The
Outdoor Chef
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Falls Are Major Type Of Home Accident
Nearly half of the persons who suffered home accidents in 1962 died from injuries due to falls. Five out of six who died were 65 years or older.
About one-fourth of the home falls occur in bedrooms, but other areas of the house are dangerous also. Inside stairs, kitchens, living rooms, outside stairs and dining rooms should be watched at all times, says University of Illinois extension safety specialist 0. L. Hogsett.
There are many reasons why falls occur. The floor may need repairing? water, grease or objects may be scattered about; or lighting in rooms, on stairways or in halls or other areas may be inadequate. Take particular care to see that none of these hazards exist in your home.
Despite all these precautions, falls will happen unless the individual is careful, dresses properly, looks where he is going and does not add to the household hazards by careless walking habits.
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Uo So Department Of Agriculture Offers New Kitchen Design
A new U. S. Department of Agriculture plan may answer your needs for a well-designed kitchen.
According to , county home ad- viser, the new plan is the third energy-saving kitchen designed and tested by USDA housing specialists. The plan aims to reduce walking, stooping, lifting and reaching in meal preparation and other kitchen activities.
points out that the distinctive feature of
this kitchen is its slant-front, wall-hung cabinets. The bottom shelf of these cabinets measures 5-1/2 inches deep? and the top shelf, 9-1/2 inches deep. This arrangement makes the face of the cabinets extend farther out over the counters at the top than at the bottom.
Thus the wall cabinets are designed to limit both the height of the reach and the extent of the reachover. Both of these factors have been found to affect the amount of energy required to place articles on and remove them from shelves.
explains that with this kitchen design you
have a choice of three arrangements for cabinets and equipment. Arrange- ments A and B are broken-U areas. Arrangement C is an unbroken-U area. Records of the distance walked in preparing, serving and cleanup of identical meals in arrangements A, B and C showed little difference. Each arrangement is efficient and suited to family use.
Details of this kitchen design are found in U. S. Department
of Agriculture Leaflet 518. The dimensional sketches included in this
publication will help your carpenter or cabinetmaker. For a copy,
contact your home adviser.
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For many families, summer weather encourages outdoor cooking. So, for the next four weeks, we* 11 have some suggestions for the outdoor chefs in your county in this spot.
This week's suggestions feature building and using the fire. In succeeding weeks we'll feature utensils, meat and vegetables.
Provide Suitable Fire
Success in outdoor cooking over an open fire often depends on providing a suitable fire. To get a suitable fire, let the fuel burn 40 to 45 minutes until coals form. A way to determine when a fire is ready for cooking is by this tests Hold your hand over the coals at cooking level (3 to 5 inches above the coals) . If you can keep your hand at that level for a five-second count, the heat is low, about 250 degrees F. A three-second count indicates medium heat, about 300 de- grees F. One second indicates about 350 degrees F.
For fuel regular charcoal briquettes last longest, but if you have fast-cooking foods on your menu, consider using fuel that is more aromatic than these briquettes. Hardwood briquettes, such as hickory, maple, oak, birch or walnut, are used by some cooks for the smoky flavor they give meats.
Remember, too, that with charcoal fires you may not always
need, a lot of fuel. If you're cooking only a few hamburgers or hot dogs,
use just a few pieces of charcoal. In this way you won't waste fuel.
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JEW:d.l 6/20/63
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Special to Home Advisers
Some Tips And Ideas . . .
For Your County Information Services
This issue features: Good Shopping Habits Guard Against Poor-Quality
Food. •. How To Have Safe Outdoor Meals.. .Plan Nutritious Outdoor Meals...
Keep Picnics Simple. . .Keep Children Off Farm Machinery. . .Words For The
Outdoor Chef: You Can Improvise Utensils
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Good Shopping Habits Guard Against Poor-Quality Food
You can protect your family from poor-quality food by good shopping habits.
Here are some important practices suggested by Mrs. Jane Myers, University of Illinois extension foods and nutrition specialist.
Do not buy products labeled "keep under refrigeration" if they are not kept in the store's refrigerator or refrigerated cases.
Be sure cream-filled pies or pastries have been kept under refrigeration.
Accept only frozen-food packages that do not appear to have
thawed.
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How To Have Safe Outdoor Meals
Take care to prepare outdoor meals that will be safe from food
poisoning and spoilage. , county home
adviser, gives these suggestions:
Keep all perishables in the refrigerator until just before
leaving the house. Plan to eat soon after you arrive at the picnic spot,
while the food is at its best and safest. Spoilage can occur quickly
with the right combination of warmth, moisture and fcod.
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Use a tight ice chest filled with ice or an insulated container
to keep perishable foods cold.
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Plan Nutritious Outdoor Meals
Plan vacation time outdoor meals to be as nutritious and ap- pealing as ones indoors. In this way your family won't miss out on any benefits, says , county home adviser.
A simple guide in planning appealing outdoor meals is to have something hearty, something crisp and something sweet within the recom- mended daily nutritional needs.
Let your family help plan the meal. Consider special needs of family members, such as young children and oldsters.
Plan for enough food that no one will go hungry, and yet not so much that you will have a lot of leftovers to bring back home.
If you choose a casserole for the "something hearty," prepare it at home and wrap it in towels or newspapers to carry to the picnic.
To avoid soggy and limp salads and sandwiches, it's often wise to put them together at the picnic rather than completely preparing them at home.
Keep in mind the ability of foods to withstand the rigors of
travel or out-of-door temperature. For example, gelatin molds and soft
frostings wilt quickly on hot days.
********** Keep Picnics Simple
Picnics are a favorite way to serve summer family meals or
entertain guests. To help insure a good time for all, Mrs. Jane Myers,
University of Illinois extension foods and nutrition specialist, lists these pointers:
Keep the picnic simple. You don't have to limit the fare to hot dogs, but an elaborate meal may be hard on the cook.
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Make a shopping list and a "things-to-be-packed" list.
Take enough equipment for the chef. Consider such items as 2 long-handled fork, spoons, spatula, matches, the biggest long-handled skillet you own, lots of pot holders or insulated gloves, sharp carving knife, cutting board, paper toweling and seasonings.
Consider taking these items for the convenience of the picnic- goers: damp terry guest towels in foil or plastic bags to wipe sticky fingers, an insect spray in an aerosol container, a pre-course appetizer to occupy the guests while the grilling goes on.
Start the fire early enough to have it at a desirable point
before you need to start cooking. Allow at least 30 minutes for it to
reach the hot-coal stage.
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Keep Children Off Farm Machinery
Early summer brings an increase in the activities of adults and children and also of farm machinery.
Children plus farm machinery add up to a bumper crop of ac- cidents each year, says O. L. Hogsett, University of Illinois extension safety specialist. Neither the children nor the machines are at fault. It is parents' responsibility to see that these accidents can't happen.
The best way to prevent accidents is to make children under- stand what causes them and how they can be prevented. The child may think you are too strict when you forbid him to ride on a tractor or other machinery. But it may keep him from being injured or killed. So
think twice before you let your children ride on farm machinery.
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Words For The Outdoor Chefs You Can Improvise Utensils
You don't always need store-bought utensils for outdoor cooking.
Here are suggestions for improvising utensils from some items you may already have:
To make a grill, use an empty wheelbarrow. Put a few inches of sand or dirt on the bottom, and lay a grill rack across the top or support it on bricks inside.
To make skewers, use green branches from willow trees or heavy wire with a loop at one end for a handle. To make a basting brush, use a stalk of celery or a sprig of fresh parsley or other herb.
You can also improvise an outdoor oven with a metal dishpan.
Scoop a hollow in a bed of glowing coals, and put an inverted pie plate
on the ground in the center of the hollow. Put the food to be baked on
the pie plate. Cover with the inverted dishpan. Heap hot coals around
and over the dishpan. Leave covered until food is done.
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Aluminum foil comes in handy for the outdoor chef. If you want to broil on foil, fit the material to the size of your grill. With a fork, puncture the foil at about 2-inch intervals. Turn up a half- inch edge on the foil all the way around the grill. Lay your meat on the hot foil. The holes in the foil let the heat up and the fat drip- pings out so that the meat broils instead of fries.
Another use of foil is inside your grill. For this purpose, line the grill with heavy-duty foil. Place gravel or special insulating pellets and then charcoal on the foil. The foil reflects the heat back to the food and speeds up cooking. Also, it keeps the equipment clean by catching melted fat and drippings.
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Rescue grill top — You can add life to your grill by waiting to place it over the fire until you are ready to cook. Then remove it right after use. Swath the hot grill with wet paper towels or newspaper. A few wipes later will clean grill. For stubborn spots, use a scouring pad or scouring powder.
JEWrdl ~30~
6/26/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM IXTINStON IDITORS . . . 330 MUMFORD HALL . . . URBANA
Special to Home Advisers
Some Tips And Ideas...
For Your County Information Services
This issue features: Less Fatigue — Fewer Kitchen Accidents. . .Vary Your
Picnic Fare... Words For The Outdoor Chef: How To Cook Meat Outdoors...
Does Your Medicine Cabinet Need Attention?
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Less Fatigue — Fewer Kitchen Accidents
Records show that more than five million persons are injured in home accidents annually. The kitchen appears to be the most dangerous room in the house, says 0. L. Hogsett, University of Illinois extension safety specialist.
Almost 20 percent of all home accidents happen in the kitchen. Many of them are attributed to poor judgment, disorder, improper equip- ment and improper use of equipment. Others — and statistics can never tell how many — are caused by fatigue. It's when a person is "dog-tired" that things go wrong. Hands fumble, feet trip over things and eyes fail to see possible dangers. So, when you are tired, take five minutes to
relax. Don't be an accident victim.
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Vary Your Picnic Fare
For added interest, vary your picnic fare, suggests Mrs. Jane Myers, University of Illinois extension foods and nutrition specialist.
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For example, consider having a potluck picnic. Ask each couple to bring one course designated by the hostess. Another choice is a corn roast or boil.
Still another possibility is a fish fry, including hush pup- pies on the menu. The "puppies" originated in the South on fishing or hunting expeditions. The hungry, howling dogs were soothed with left- over corn meal patties and told to "Hush, puppies." Many cookbooks con- tain recipes for hush puppies. If you wish, you can make them from corn meal muffin mix.
You may prefer a picnic tea for your next club meeting. For this occasion take a beverage and dessert to be served at the picnic.
For another change of pace, try a picnic with a foreign flavor,
For instance, if you enjoy Italian-style foods, take spaghetti sauce in
a vacuum jug and cook the spaghetti at the last minute. Top off the
meal with fruit and cheese. If you prefer Chinese style, take chow mein
in wide-mouthed vacuum jars, cooked rice ready for reheating in another
container, canned, pineapple chunks and Chinese fortune cookies as the
Chinese part of the meal. For a Swedish smorgasbord, have everyone
bring something different for the main course. Top off the meal with
Swedish apple cake and hot coffee from a vacuum bottle.
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Words For The Outdoor Chef... How To Cook Meat Outdoors
Here are some pointers to help you serve charcoal-cooked meat
to suit any diner:
For rare meat, cook pieces close to heat. Well-done pieces
need to be farther from the heat or over the cooler part of the grill.
Trim excess fat to avoid flaming, but, to prevent sticking, grease the
grill before putting the meat on it. To prevent juice loss, use tongs
rather than a fork to turn the meat.
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Give meats on a spit or grill a chance to warm up before basting with sauce. The meat will absorb the flavors better than if you put sauce on cold meat. Wait to apply tomato barbecue sauce until the last 15 minutes of cooking. This practice helps to get an attrac- tive glaze with no scorching.
When meat cuts are grilled, broil the second side a few minutes less than the first.
Cuts that aren't normally tender enough for broiling, such as
round steak or chuck roast, become broilable with meat tenderizer.
Sprinkle each side with meat tenderizer, working it in deeply with a
fork. Let the meat stand at room temperature one hour or overnight in
refrigerator before cooking. Salt meat after cooking rather than before
when using tenderizer.
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Does Your Medicine Cabinet Need Attention?
Your medicine cabinet needs ''first aid" if it is typical of many. It's not safe to let it remain loaded with medicines your family no longer uses. And you may find that necessary supplies need replenish- ing.
The National Safety Council says that more than four-fifths of
all fatal accidental poisonings occur in the home. About one-third of
these poisoning victims are children under the age of five years.
If you must keep poisons or dangerous drugs, such as sleeping pills and other sedatives, keep them in a cabinet separate from the much- used medicines. If the cabinet is where it can be reached by children, fasten it with a latch or lock that they can't open.
This same precaution applies to storing such drugs as aspirin. Such seemingly innocent pills can kill children if taken carelessly.
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JEW:dl 7/3/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
Special to Home Advisers
Some Tips And Ideas...
For Your County Information Services
This issue: Make Home Safer... How To Prevent Home Accidents. . .Farm
Wife Is "Accident Preventer" In Home... Plan Vegetables For Outdoor
Meals... How To Cook Vegetables In Foil... Words For The Outdoor Chef
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Make Home Safer
A good time to clean out your medicine cabinet is during National Farm and Home Safety Week, July 21-27. O. L. Hogsett, exten- sion safety specialist at the University of Illinois, makes the follow- ing suggestion: Discard all old and unused medicines. Be sure to store poisons where your children cannot reach them, preferably in a locked cabinet. Be sure to label poisons clearly and distinctly.
Another way you can make your home safe is to check for hazard- that might cause falls. Falls are the number one cause of accidents in the home. Hogsett suggests these precautions:
Keep toys and other objects out of the line of traffic. Use a rubber mat under small rugs to prevent slipping.
Make sure all stairs and porch railings are sound. Check and repair them before a fall occurs. Keep all stairways, including base- ment stairs, well lighted. Check stairs to see that they are free of boxes, toys, magazines or newspapers. Grasp the hand railing as an
extra guarantee against a fall.
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National Farm and Home Safety Week, July 21-27, offers an opportunity to check your kitchen carefully for accident hazards, says 0. L. Hogsett, University of Illinois safety specialist.
Scalds and burns rank high among kitchen accidents. Hogsett suggests these precautions to help prevent them:
Try to keep children out of the line of traffic while you are working in the kitchen. A gate at the kitchen door will keep small children out while you're using hot water, fats or other hot materials.
Make a habit of turning all handles of pots and pans toward the back of the range or table? never let them protrude over the edge.
Be careful where you put electrical devices in your kitchen.
A cord dangling from a coffee percolator or toaster invites inspection
by youngsters. Keep cords well out of their reach. Also eliminate
possible tripping over cords that may upset heaters, vacuum cleaners
or other electrical equipment by keeping cords out of the normal traffic
lane.
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Farm Wife Is "Accident Preventer" In Home
Every farm wife has a job as "accident preventer" in her home.
This week, July 21-27, is National Farm Safety Week, says 0. L. Hogsett, University of Illinois extension safety specialist. But it is up to the farm homemaker to be a "policeman" in her home 365 days a year.
This means that you should always be on the lookout for
hazards to health and safety in your home. Be especially watchful to
prevent falls and burns, the two most common causes of home accidents.
Quiz yourself about hazards that may be found in your home. Look at
each room critically.
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During 1962, home accidents ran a close second to auto acci- dents, causing 27,000 deaths. The way to prevent an accident is to know the cause, remove the hazard and then practice safety and accident prevention until they are second nature to you.
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Plan Vegetables For Outdoor Meals
Outdoor meals should not mean taking a holiday from vegetables. Your family' s needs for them keep on throughout the summer, explains , county home adviser.
You may, however, take a holiday from your customary ways of preparing and serving vegetables. For a change of pace, try fresh vegetables, either raw or cooked over the coals.
In selecting fresh vegetables for outdoor meals,
gives these pointers:
Consider the habits and. tastes of your family. The body re- quires different types of vegetables, so vary your choices.
Consider the use of the vegetable. If it is to be served whole, such as a stuffed tomato, its size and shape are more important than if it is to be cut up as in a tossed salad.
Buy only the freshest vegetables. They should be firm, and crisp and have a bright color. Do not buy vegetables that are over- ripe, wilted, decayed, blemished, bruised, or dirty.
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How To Cook Vegetables In Foil
Mrs. Jane Myers, University of Illinois extension foods spe- cialist, reports these suggestions for cooking fresh vegetables outdoors in aluminum foil.
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WHOLE ONIONS: Select medium to large white or yellow onions. Rinse the onions, leave skins on and place each on a square of heavy- duty foil. Bring foil up over onions and twist together at top. Place on cooking grate over medium-hot fire for 40 to 50 minutes, turning occasionally. Onions are done when soft to touch. Open foil. Onion skin will push back easily. Add butter, salt and pepper, and eat from the foil.
WHOLE BEETS: Large young beets with stems removed may be cooked similarly to onions. If beets are small, trim off stem ends and. scrub. Place beets, 6 or 8 at a time, on a large square of heavy-duty foil. Add 3 tablespoons of water and a sprinkling of salt. Bring foil up over beets and seal edges to make a tight package. Place on grate over medium-hot fire and cook 50 to 60 minutes, turning once or twice. After beets have cooked about 40 minutes, test for doneness by piercing through foil with steel-tined fork. Don't turn package after piercing. Let each person skin his own beets.
NEW POTATOES: Scrub small new potatoes. Place several at a time on good-sized square of heavy-duty foil. Add 2 or 3 tablespoons of water and a pat of butter or margarine. Bring foil up over potatoes, and seal to form tight package. Place on grill and cook, turning sev- eral times for about 50 minutes. Pierce through foil with fork to test for doneness.
STRING BEANS WITH TOMATOES AND ONION: Sliver the beans and add tomato wedges and wafer-thin slices of onion. Place individual portions on squares of heavy-duty foil. Add salt, pepper, butter or margarine and basil if you wish. Seal in airtight packages and cook on grate over medium heat for 35 to 40 minutes, turning once or twice.
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ZUCCHINI, TOMATOES AND ONIONS: Slice zucchini, cut peeled tomatoes in quarters and slice onions very thin. Put enough vegetables on a large square of heavy-duty foil for the number of persons to be served. Season with salt, pepper and basil and dot with butter* Bring foil over vegetables and seal to make a tight package. Place on grill over medium fire and cook about 30 minutes, turning once. Serve from package. You may substitute summer squash for zucchini.
CARROTS AND CELERY: Scrape carrots and cut into strips. Cut celery in small pieces. Combine vegetables on a large square of heavy- duty foil. Add butter or margarine and seasoning. Sprinkle with a little chopped parsley or mint. Place on grill over medium fire and
cook 35 to 40 minutes, turning once. Serve from the package.
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Words For The Outdoor Chef — "Butter Up" Vegetables
Many meals cooked outdoors feature charcoal-broiled vegetables In cooking peeled, cut or thin-skinned vegetables, it's a good idea to brush them with melted butter or margarine while they are on skevers turning over the coals. This practice helps to keep them moist.
If J.he vegetables get done before the meat, wrap them in aluminum foil. Keep thsm warm at the side of the grill. Tomatoes cook quickly, so don't put them on too toon. Watch them closely for donenesr.
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JEWtdl 7/10/63
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
special to Home Advisers
Some Tips and Ideas...
For Your County Information Services
This issue highlights: Portable Cookery. . .Magnesium In Human Nutrition.
Wiring Knowledge Helps Avoid Accidents. . .Don' t Let Low Voltage Lay You
Low
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Portable Cookery
Foods can be cooked as well in portable electric appliances as in utensils on an electric range, report USDA household equipment researchers.
One or more automatic utensils can supplement the range when additional cooking facilities are needed or when thermostatically con- trolled heat is desired. In fact, say the researchers, a set of four portable appliances may well serve as a substitute for a range — if
adequate wiring is provided.
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Magnesium In Human Nutrition
A recent report by ARS nutrition specialists indicates that
the chief biological role of magnesium in human nutrition is as an
activator of many important enzymes. It activates the enzymes, for
example, that are involved in muscular activity, nerve conduction,
glucose utilization and synthesis of proteins, fats, carbohydrates and
nucleic acid.
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Note to Advisers; For more information about portable cookery and mag- nesium in human nutrition, see the July 1963 Agricultural Research mag- azine. All home advisers should receive this publication.
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firing Knowledge Helps Avoid Accidents
Knowing a few facts about wiring will help to avoid accidents, fires and costly inefficiency in the home electrical system, says , county home adviser.
Call an electrician or the power company if the wiring in your house is not adequate to carry the extra load of modern living. You nay need heavier service entrance wires, a more modern distribution panel or heavy-duty circuits installed, for range, drier or water heater.
If your lights dim sharply when some piece of electrical squipment turns on, the wiring is overloaded. You will need to use ligher capacity wiring, install new circuits or subdivide old ones so that each will serve fewer outlets.
Run extension cords behind baseboards or in metal moldings.
'fever hide them under carpets or run them across open doorways.
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Don't Let Low Voltage Lay You Low
Many people shrug off or laugh off the low-voltage electricity 3f the home and farm buildings as not dangerous, says ,
county home adviser.
But too often somebody gets hold, of a 110- or 220-volt current that he can't shake loose. And sometimes the skeptic pays with severe shock and burn injuries or death.
Remember, it isn' t just the voltage but also the resistance of the body that determines the degree of danger. If you are working around water or on a damp, wet floor, your resistance is less. Check all your appliance cords and plugs to see that there isn' t any broken insulation or bare wires that you can touch that could give you a shock.
If your job calls for an electrical appliance or tool, know
all the hazards and all the precautions.
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J£W:dl 7/31/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
Special to Home Advisers
Some Tips And Ideas...
For Your County Information Services This issue includes: Plan Ahead For Arranging Cut Flowers. ... Improper Lifting Causes Many Accidents. .. .Corn Contributes To Summer Play....
Have You Read? Use Tested Pickle Recipes Old Pickle Recipes Aren't
Good Enough. — Common Household Items A Threat To Children. .. .Store Pesticides Out Of Children's Reach
********** Plan Ahead For Arranging Cut Flowers
Would-be arrangers of cut garden flowers can well afford to "plan ahead." Here's why: Flowers should be cut at least six or eight hours before being used in an arrangement. This will give them the best chance to remain fresh.
Immediately after cutting flowers, place the stems in a con- tainer of warm water (about 100 degrees F.). If a floral preservative is available, use it to extend the life of your flowers. Keep them in a cool place out of drafts.
After arranging the flowers, keep them in a cool place until just before you want them at their best. Keep them away from the direct breeze of a farm or open windows or doors. Add water to the container every day or, if convenient, change the water every day.
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Improper Lifting Causes Many Accidents
Every year thousands of people suffer unnecessary sprains, strains, hernias and other injuries because they didn't lift something the right way, says O. L. Hogsett, University of Illinois extension safety specialist.
Just like many machines, your body is a mechanical system of levers and hinges moved by cables. Nature designed each bone joint and muscle for a specific purpose. When you overload these joints and muscles or use them in the wrong way, you are inviting injury.
One of the most common and dangerous practices is bending at the waist when you reach down to pick up something. In this position it is easy to put a severe strain on sensitive back and stomach muscles. Always bend your knees and keep your back straight when you lift some- thing from the ground or floor.
Practice safe lifting rules until they become a habit with
you. Keep your hands in the clear, be sure to get a good grip and a
good footing, keep the load close to you and get help on heavy and
awkward loads.
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Corn Contributes To Summer Play
The corn you see stretching acre after acre along the county- side contributes to your summer play activities — more than you have perhaps realized.
Cornstarch is used in paper plates for picnics, insecticides for camping trips and film for snapshots. Cornstarch is also used in the manufacture of aluminum — aluminum canoes, sailboat masts, outboard engines and porch chairs.
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Products from corn are also used in scores of ways in the cars we drive to sandy beaches. Too, corn dextrin helps to process the leather in golf bags and sandals and is used as a binder in charcoal briquettes. Cosmetic products, such as the lotions for preventing sun- burn, frequently contain cornstarch. And starch is used in making light cotton or rayon clothing, as well as in comfortable hammocks.
Try to imagine summer without ice cream, pie, candy, chewing
gum, marshmallows, peanut butter, salad dressings, hot dogs, catsup and
cookies. Such foods, along with several hundred others, usually contain
corn syrup or dextrose or oil or starch — and sometimes all four. Corn
also helps to produce the poultry, meat, milk and eggs we need to give
us strength for playing, because corn is a major feed of beef, pigs,
cows, chickens and sheep.
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Have You Read?
"Frankfurters, bologna and fish sticks, which are among the less costly foods per serving, are not protein bargains, according to a recent USDA report. For foods that are protein bargains, see the June 1963 issue of Family Economics Review.
This issue also contains a report of the nutritional adequacy
of diets of older people.
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Note to Advisers; This is the first of two articles on pickling pre- pared in cooperation with Geraldine Acker, UI foods specialist. For additional information, refer to the USDA publication sent to you under separate cover by Miss Acker.
Use Tested Pickle Recipes
If you plan to make pickles, be sure to choose a tested recipe Otherwise, you may be disappointed in your efforts, says ,
. county home adviser.
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A tested recipe gives the correct proportions for ingredients. It's up to you to keep this balance by measuring or weighing accurately
Of course, you'll need good-quality ingredients. Select tender vegetables and firm-ripe fruit. Pears and peaches may be slightly under- ripe. Waxed cucumbers are not suitable for pickling whole because the brine cannot penetrate the skin.
Use pure granulated salt if available. Table salt can be used? but it may not give as good results because of the caking preventives in it. Do not use iodized table salt, as it may darken pickles.
Use a high-grade cider or white distilled vinegar of 4 to 6 percent acidity. Cider vinegar gives a better blending of flavors than white vinegar, but it may darken light-colored fruits and vegetables. On the other hand, white vinegar has a sharper, more pungent taste than cider vinegar. Do not dilute the vinegar unless the recipe says to do so. If you prefer a less sour pickle, add sugar rather than decrease vinegar.
Use fresh spices. Spices left over from last year's pickling may not have much punch left.
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Old Pickle Recipes Aren't Good Enough
Old recipes using open-kettle canning aren* t good enough for keeping pickles at their best, according to the latest evidence. Re- search shows that there is always danger of spoilage organisms entering the food when it is transferred from kettle to jar.
Food specialists therefore recommend processing pickles by the
boiling-water bath method. This technique destroys organisms that cause
spoilage and inactivates enzymes that may downgrade color, flavor and
texture.
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If you're not a "pro" at the boiling-water bath process, here are the steps: Immerse the jars in actively boiling water in canner or deep kettle. Be sure the water comes an inch or two over the jar tops. Cover the container tightly, and bring water back to boiling as quickly as possible. At that point begin to calculate processing time and boil gently and steadily for the time recommended by the recipe. Remove jars immediately to a wire rack, setting them several inches apart to cool. Complete the seals if closures are not self-sealing types.
Processing of fermented cucumbers and fresh-pack dills differs slightly from usual water-bath procedures. For these products, start to count processing time as soon as you place the filled jars in actively boiling water. This step prevents a cooked flavor and loss of crispness.
Homemakers desiring recipes for making pickles with the
boiling-water bath process may contact the home adviser.
Note to Advisers; A good companion article for this series on pickling is the release on "Quick-Dill Pickles'1 in the August 7 issue of the USDA Food and Home Notes.
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Common Household Items A Threat To Children
The increasing number of new household items and chemical compounds that are developed and distributed each year pose a greater threat to children from accidental poisoning than ever before, says 0. L. Hogsett, University of Illinois extension safety specialist.
The major causes of accidental poisoning among young children are household products and drugs that you use every day.
There are numerous potentially dangerous chemical compounds in and around your home and farm — in the bathroom, kitchen, basement, garage, tool sheds and workshops.
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Accidental poisoning is "the most common medical emergency" among children under five years of age. More than fifty percent of ac- cidental chemical poisoning results from ordinary household products that are generally considered safe. Records from one large city's poison control center show that such products as aspirin, kerosene, disinfectants, insecticides, furniture polishes, laundry bleaches, turpentine and cosmetics are the most common causes of poisoning in children.
Accidental poisoning is a particular hazard for babies and toddlers. Too many of them find and swallow things that are poisonous. Keep "poisons" and other common household products off low shelves and table tops and sinks where they might be accessible to children.
Store all particularly dangerous products in a separate locked
closet or cupboard. Children cannot read the labels, but parents can
keep harmful substances out of their reach.
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Store Pesticides Out Of Children's Reach
Poor storage or careless use causes most household accidents
from pesticides, reports , county home
adviser. Prevent trouble in your home by following these practices:
Store pesticides where children, irresponsible individuals and pets cannot possibly get into them. Do not store pesticides under the sink, in kitchen cupboards or in the medicine cabinet. A locked storage area is best.
Remove cooking utensils, food, dishes and similar items from an area before applying pesticides.
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Do not apply pesticides to food or food-handling surfaces. If utensils are contaminated, wash thoroughly with detergent and water, and rinse before using. Discard food if there is any question of contamina- tion.
Place poison baits after children have gone to bed. Collect the baits before the children get up in the morning. Baits for rats, mice, ants and roaches account for 54 percent of the cases of accidental poisoning by pesticides in children under 12 years old.
Do not leave mothballs where children can find them. Mothballs resemble candy.
Wear a handkerchief or respirator over your nose and mouth if there is danger of breathing dust or fine spray during application. Wash your hands thoroughly after applying pesticides.
Remove pets as well as their food and water pans before apply- ing pesticides. Do not apply pesticides to or near aquariums.
Never use a pesticide in the home if a gas mask is required
for its use.
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JEW:dl 8/14/63
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS
330 MUMFORD HALL
URBANA
Special to Home Advisers
FOR IMMEDIATE RELEASE
Note to Advisers; This issue highlights home sewing techniques with emphasis on fall fabrics. The articles were prepared in cooperation with Esther Siemen and Marjorie Sohn, extension textiles and clothing specialists.
More Double-Knit Cottons Await Homemakers
More double-knit cotton yard goods await homemakers this fall than ever before, reports Esther Siemen, University of Illinois exten- sion textiles and clothing specialist.
These fabrics are sturdier and firmer than single knits. Too, they are easier to sew and hold their shape better in wearing.
For best results in making clothing from either single- or
double-knit cottons, , county home adviser,
gives these pointers:
Choose a pattern with a minimum number of seams, especially for single knits. These fabrics do not handle like woven fabrics on the crosswise. So avoid horizontal pattern lines, such as yokes. Any garment piece cut on the bias should attach to a piece cut on the straight.
Like woven goods, knits have a grain. So be sure to straighten these fabrics before cutting them. Baste or chalk a continuous length- vise rib along the edge of the fabric to mark the grainline. Cut on this line. Mark and cut along the crosswise yarn line at both ends. Steam-press fabric to shrink and straighten grain. A large flat surface, such as a bed, is handy for this process.
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More Double-Knit Cottons - 2
Sew cotton knits with mercerized thread. Use a size 11 or 14 sewing machine needle and about 12 to 15 stitches per inch. Keep the machine tension loose. Sew slowly. Narrow zigzagging is a good way to stitch seams because it provides the same flexibility as the knits. Stay shoulder seams and waistlines with seam binding or narrow ribbon.
Line slim skirts with light-weight fabric, preferably cotton sheath lining. Areas that undergo strain during wear or that need extra body may be underlined.
Press with a medium-hot iron and damp cloth or a steam iron
and dry press cloth. Be careful not to stretch fabric. Lift and lower
the iron rather than slide it along.
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Some Bits And Pieces
Leather-like fabrics are made of cotton and wool and present no special cutting or sewing problems. A large stitch and fine needle improve the final appearance of articles made from these fabrics, ac- cording to clothing specialists. They advise pressing lightly with a dry iron. Avoid steam, as it may remove the simulated leather finish.
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The new cotton suede cloth fabrics can be handled much as cotton velveteen. In laying out the pattern, the chief point to watch is direction of the nap. In sewing, set your machine for the same ten- sion as for any other cotton fabric of comparable weight.
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More Double-Knit Cottons - 3
Select Suitable Pattern For Stretch Fabrics
Success in making clothing from stretch fabrics begins with a suitable pattern.
According to ___, county home ad- viser, some pattern companies offer special designs for stretch fabrics. But whatever pattern you choose, buy the same size as for any other fabric. The fact that the fabric stretches doesn't mean that you need a smaller size. On the contrary, the stretchiness of these fabrics adds comfort only if clothing fits naturally.
If you don't use a pattern designed for stretch fabrics, you may need to change the suggested pattern layout and the allowances for fabric yardage. Most stretch fabrics pull just one way — crosswise. So, for slacks or other pants, lay the pattern on the crosswise grain to take advantage of the stretch. On the other hand, for shirts or jackets, lay the pattern on the lengthwise grain.
Pin the pattern on the fabric with sharp pins to avoid per- forating the yarns too much. You'll probably need more pins than nor- mally. In cutting, be sure the fabric is relaxed, not taut. Hold it firmly as you cut.
Machine-sew slowly with at least 15 stitches per inch. Narrow zigzagging also works well for stitching seams.
You won't want to line these fabrics because lining interferes
with the stretchiness.
Press these fabrics lightly to avoid matting down the surface.
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More Dcuble-Knit Cottons - 4
Use Special Sewing Techniques On Suede
Suede fanciers with lots of patience may prefer to make their own wardrobe touches this fall. If so, they can expect to use techniques different from those used for fabrics.
, county home adviser, suggests
these steps:
If there is any doubt about fit, make the garment from muslin first. Because the stitch marks show, you cannot make adjustments satisfactorily after making the garment.
Place the pattern on the wrong side of the material, and hold it in place with paper tape. Do not use pins, as they will mark the material. Since suede has no grain or direction, you may lay the pattern either crosswise or lengthwise. Always cut one skin at a time. Reverse each pattern piece after cutting so that you will end up with a right and left side, not two rights or lefts.
In sewing, use silk or mercerized thread. Use a slightly longer machine stitch than usual. Machine-stitch slowly, and do not pull or stretch the leather as you stitch. To avoid soiling the material, be sure the sewing machine is clean and free of oil.
Line garments with such fabrics as crepe, faille or China silk.
Press suede with a moderately warm iron. Cover the ironing board with brown wrapping paper before pressing the garment.
Secure hem in garment with rubber cement or a liquid adhesive suitable for use on leather or fabric.
For more information on sewing suede, consult your home ad- viser.
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Mere Double-Knit Cottons - 5
Class Gauzy Woolens And Mohairs "Delicate"
In spite of their "wooliness," the popular gauzy woolens and
mohair fabrics generally fit into the "delicate fabric" class. So
adapt your clothing construction techniques accordingly, advises
., , county home adviser.
She recommends these steps in handling these fabrics:
In pinning on the pattern, lay the pre-sponged fabric on a
piece of muslin or a sheet to prevent stretching and slipping. Pin the
pattern securely to the fabric. You may need to use more pins than
usual.
Plan to line the garment, preferably with a light-weight
lining fabric like China silk or silk organza. These fabrics are too
loosely made to hold up well in wear without lining.
Tailor tacks are best to use in transferring pattern markings to fabric and lining in one operation. Continue treating the lining a and fabric as one piece throughout construction.
Sew with silk thread and machine-stitch slowly. A medium- length stitch, between 9 and 12 to the inch, will prevent seams from pulling and tightening.
Avoid catching yarn loops in the sewing machine by stitching over a strip of tissue paper on the seam. After stitching, rip off the tissue paper and press the seam flat.
Finish all seams to prevent fraying and splitting. Either
stitch seam allowance to the lining or bind seams with bias tape. To
help retain the shape of such areas as waistband, armhole, neckline £nc<
center front edges, reinforce seams with 1/8-inch twill tape. Also
understitch neckline and sleeve edges to prevent facings from rolling
to the outside.
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Make bound buttonholes in preference to worked ones. Inter- face buttonhole and button area with iron-on woven interfacing or a medium-weight woven interfacing.
To finish hem and facings, stitch bias seam tape along edges and slip-stitch to the lining of the garment.
For more information about sewing these fabrics, consult your
home adviser.
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Use Care In Pattern Layout For Mohair Knits
In making clothing from a mohair or gauzy woolen knit, use care in pattern layout.
, county home adviser, points
out that the creases in any tubular fabric are generally permanent. You can avoid this crease in the center of garment pieces by refolding the fabric before laying on the pattern. Fold the fabric so that the creases fall down the center of the tube rather than on the edges. Place pattern pieces on the new fold edges.
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Press As You Sew
Launch your sewing experiences successfully with this trick from the professionals: Press as you sew.
You'll soon find that this practice eases your sewing. And you'll be better able to turn out professional-looking clothing, ex- plains , county home adviser.
Press with an up-and-down motion, not a vigorous horizontal
one. You can then shape articles as you work without stretching them
unnecessarily.
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Mere Double-Xnit. Cottons - 7
Match pressing technique with fabric. For silk, use a warm
iron with or without steam. For wool, use the "steam" or "wool" setting
with a press cloth. For synthetics, use a low temperature. For fabrics
containing mohair, use dry heat with a heavy cotton press cloth. With
laminated fabrics, use the heat setting suited to the fabric bonded to
the foam, or use the "steam" setting. With treated cottons, use "steam"
or "wool" setting. Regular "cotton" setting is too hot and may scorch
the finish.
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Another Bit
Before pressing all metallic-type fabrics, test the effect
of heat on a scrap of the fabric. Here are some other pointers for
handling these fabrics. If the fabric has a high percentage of metallic
thread, be careful to avoid pin marks, ripping and permanent creasing.
If seams tend to fray, finish them with overcasting.
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What's New In Fabrics
A new process in fabric manufacturing permanently bonds an acetate tricot lining to a wool flannel outer fabric. This fabric has more body than other wool flannel. Too, it is more wrinkle resistant. The fabric should be ideal for suits, slacks and pleated skirts.
Other "news" in the fabric department will be stretch fabrics offered in a wool flannel with an attached tricot lining and in a crepe- type gabardine. These fabrics are engineered for comfort, good fit and movability, making them especially practical for slacks and ski wear.
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Fall-Winter Dressy Fabrics Shine And Glitter
New fabrics that shine and glitter strike an important fashion note in dressy fabrics this fall. Some of these fabrics have blistered effects, usually in reptile designs. Crystal and jet cello- phane yarns give irridescence to newest brocades. Shimmering moire, absent from the fashion front for a noticeable time, has returned triumphantly. Metallic, warp-printed floral matelasses in chiffon weights are growing in importance. Lame, crepe and metallic knits are suggested for flowing silhouettes. Gleaming satins and irridcscent taffetas are prominent. Fabric experts also expect an exceptional year for velvets in every fashion use. Regal colors glow in velvets because of the dense pile. Prints and sculptured designs add to the appeal of velvets.
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JEW:dl 8/22/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
Special to Home Advisers
Some Tips And Ideas...
For Your County Information Services
Some Bits And Pieces
Caring for an electric range is easier than ever before. Most
of the 1963 models practically come apart — knobs, doors, oven liners,
drip pans, surface units, storage drawers are all removable or lift up
for easy washing.
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The new fashion in eye-level gas ranges (oven and broiler at eye level, with burners at counter level) has proved so popular that many manufacturers have added a 30-inch version to their lines. In each case the broiler is in the oven compartment. Automatic controls for burners, rotisserie, clock and meat thermometer are placed in a convenient eye-level panel.
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For convenience, many of the new gas ranges feature hinged
cook-tops that can be lifted for thorough cleaning of the burner area.
Ovens are also available with removable liners and doors. Burner grids,
broilers and oven racks can be quickly and easily removed for cleaning.
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Note to Advisers; For more up-to-date information about electric and gas ranges, see the September issue of Practical Forecast for Home Economics.
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The nutritional responses of three strains of rats to three different diets are giving U. S. Department of Agriculture researchers some insight into fat metabolism. The study shows that heredity may influence fat metabolism.
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Kote to Advisers: For more information on heredity and fat metabolism, see the August 1963 issue of AGRICULTURAL RESEARCH.
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Safeguard Family Records
If you moved to a new house or apartment during the summer, some of the items that may be out of order are your family records.
To verify the whereabouts of these records, the University of Illinois publication, "Your Family Records and Where They Are Kept," nay be an asset.
The publication is designed so that you can list your records along with their location. It is a simple-to-use, pooket-sized folder.
One section is devoted to personal information, such as your social security number and the name of your family attorney or financial
adviser.
The other sections are designed for listing important records,
such as property ownership papers and insurance policies, and their
location.
For your copy of "Your Family Records and Where They Are Kept,"
HEP-71, contact your home adviser.
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Some Items Of Special Interest In USDA Food And Home Notes
August 21 — FOOD FACTS FROM USDA. . .DIETS OF OLDER PEOPLE...
JELLED APPLESAUCE
August 28— SANITATION IS FIRST DEFENSE LINE AGAINST PESTS
September 4 — HOME CANNING AND FREEZING
JEW:dl -30-
9/10/63
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RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS ... 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Home Adviser
Reduce Fire Danger For Your "Goblins"
A flowing witch's robe, hag*s hair hanging low across the
shoulders and a lighted pumpkin grinning its toothless smile into the
night. . .
There you have all the makings for a wonderful night of
"tricks or treats" — but also just the right combination for a serious
fire.
Halloween can turn into a real disaster for the child who
carelessly carries his lighted pumpkin, holds it too close to his
costume or inadvertently drops it beneath the billowing sheet of his
fellow ghost.
Caution is, of course, the first advice a mother can offer.
But, according to 0. L. Hogsett, University of Illinois exten- sion safety specialist, you can do more than give words of warning. You can make the costume your child wears flame resistant — not fireproof, mind you, but flame resistant.
The U. S. Department of Agriculture has developed several solutions to treat fabrics so that they won't flash into flame when they come too close to a fire.
One of the most flame-resistant solutions contains 7 ounces of borax, 3 ounces boric acid and 2 quarts of hot water. You can buy these chemicals at most drug or grocery stores. Commercial grades give as good results as more expensive pharmaceutical grades.
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Dissolve boric acid by making a paste with a small quantity of water. Add this and the borax to the water. Stir until the solu- tion is clear.
Put this solution into a laundry sprinkler and thoroughly dampen your youngster's costume. Do not use on rayon or resin-treated fabrics. Let the garment nearly dry before ironing. Do not redampen with water. Press with moderately hot iron.
Although this treatment will not fire-proof the garment, it will considerably lessen the danger to your child. Treated materials will char and possibly glow. However, they will not burst into flame.
If you plan to use the costume next Halloween, you'll have to treat the fabric again because flame-resistant treatments seldom last that long. Also, the outfit will need to be re-treated if it is laun- dered.
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JEWsdl 9/26/63
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA ■
FOR IMMEDIATE RELEASE Special to Home Advisers
Cook Wild Game According To Age
How should wild game, such as ducks and pheasants, be cooked?
In general, cook wild ducks and pheasants by the same methods you would use for poultry. As with poultry, the cooking method depends on the age of the bird.
So before going to work in the kitchen, enlist the help of the hunter to determine whether the bird is young (less than one year) or older.
Geraldine Acker, University of Illinois extension foods and nutrition specialist, has these suggestions for cooking wild ducks and pheasants:
Roast, fry or barbecue young birds to preserve the natural and
distinctive game flavor. Braise, pot-roast or stew older and less tender
birds. Or wrap these birds in aluminum foil and roast them.
A strong fishy flavor is sometimes a problem in ducks. This particular flavor is caused by feeding on strongly flavored plants and crustacean life. To help eliminate such flavor, first remove any visible fat from the bird. Then stuff it with sliced, apple, celery, onion or raw potato, and roast. Remove and discard the stuffing before serving, as it will have absorbed the strong flavor.
Wild birds have little fat. To prevent excessive dryness, fat is usually added in cooking. When roasting, place bacon strips or some other fat over the bird or cover it loosely with a greased cloth. Baste frequently. Serve roast duck either medium or well done.
You can use your favorite chicken recipe when cooking pheasant. It too should be roasted to the medium or well done stage.
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Note: Wild duck hunting season is November 1 to December 5; pheasant season opens on November 16.
JEWrdl 10/10/63
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Special to Home Advisers
How To Use Blenders Wisely
Getting the most benefit from a new electric blender depends on wise use and care.
Here are some suggestions:
Keep your new appliance accessible. Its uses are endless, but only if you can reach it easily.
Plan to use your blender for the jobs it can do best. Manu- facturers recommend such jobs as chopping raw vegetables, blending liquids, pureeing fruits, making breadcrumbs and whipping beverages.
Don't try to do jobs that are better done with a mixer or other equipment. Such jobs include those where air is to be incorpo- rated, such as whipping cream or egg whites, and where heavy batters are to be blended.
Use small amounts of food at a time rather than a full jar. Avoid filling the blender more than one-half to three-fourths full, especially when cutting solid food.
Adding liquid to cover blades before adding solid food to be
cut will eliminate packing of food around the blades.
Stop the appliance before using a rubber spatula to push food down into the container. Avoid overblending food. It takes only seconds in a blender to cut, puree or combine foods against minutes when using other methods.
After use, add water to half fill the container, add a small amount of detergent and run for a few seconds. Remove the container and pour off contents. Rinse the container with hot water and it is ready for use.
Clean off the outside of the motor by wiping it with a damp cloth.
For specific recommendations, refer to the manufacturer's in- struction book that came with your blender.
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RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORO HALL . . . URBANA
Special to Home Advisers
How to Shop For "Good Buys" In Clothing
"Going out of business." "Must sell." "Great price reduc- tions."
How many times have you seen these words while shopping for clothing?
These sales occasionally turn up real bargains. But look twice before you buy, advises Esther Siemen, University of Illinois ex- tension textiles and clothing specialist.
Be sure that the article you buy is in good condition and what you want because you can't return it. Also check on whether the merchandise is in the store's regular stock. An unethical retailer, knowing months ahead that he's going out of business, might build up his inventory with cheap merchandise for that final sale.
Miss Siemen gives some other guides for shopping, especially at "bargain" sales.
Be sure your purchase fills the bill so far as your situation is concerned. Nothing is a "bargain" if you don't need it or don't like it after you get it home.
Read ads carefully. Look for information on fiber content, care requirements and construction details. Also look for key words about the sales. A clearance sale advertised as applying to "selected" merchandise indicates that only part of the store's stock has been re- duced. Perhaps the store has "replenished" its stock "to give you a
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low To Shop For "Good Buys" In Clothing - 2
*ider selection." This is a sign that some goods were brought in specif- ically for the sale. The new merchandise may not always be of equal juality.
Be leery of a store that has a steady stream of sales. The retailer may be a poor businessman, or he may be pushing inferior goods.
Carefully check items that have been marked down drastically, [f an item is too cheap, it may be damaged or out of style.
Cash in on loss-leaders. These are not bait items, but ones priced near cost in the hope that you will buy other merchandise as rell when you visit the store. For example, it may be a $5,00 blouse Eor $1.00. In this case the store may hope you'll buy the blouse and the suit displayed with it. Loss-leaders can be real bargains.
Don't rush a trend. Successful new styles are quickly copied sy manufacturers. As these copies come on the market, prices may drop, tor the greatest practicality, it's wise to wait to see if the "new Look" is really a trend and not a fad.
Understand the guarantee. If the label says fade- and shrink- >roof, will the store stand behind its merchandise?
Consider off-season buying. You may not find so wide a choice is usual. But for such articles as sportswear and sleepwear, this may lot be crucial.
Know good-quality clothing when you see it. Examine merchan- lise with such questions as these in mind: How good is the fabric? las the garment been constructed satisfactorily? How should it be cared :or?
Broaden out your shopping habits. You may have your favorite |tores, but don't overlook the possibilities of "good buys" in other (tores. Shopping around helps you recognize values when you find them.
-30- reW:cm 1/6/63
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Special to Home Advisers
How Do Children Learn To Use Money Wisely?
How do children learn to use money wisely?
According to Mrs. Margueritte Lynch, University of Illinois family life specialist, one way is through practice. But they also Learn from the example they see in parents and others.
She recommends that parents provide as many opportunities as possible for children to use money wisely. Consider these choices: jiving them an allowance, encouraging them to earn some money and letting them use gift money. One or all of these measures may suit your situa- tion.
Parents can help children develop a good attitude toward money Dy emphasizing the proper place that it has in life. Avoid creating the wrong impression about money by not using such phrases as "money talks" and "the almighty dollar."
Parents can also help children appreciate the proper pl^co of noney by meeting their needs for love. Emotionally deprived children sometimes turn to money as a substitute for affection. Insecurity and anxiety may lead children to overvalue possessions, especially money. They may even turn to stealing, as those who work in child guidance clinics have seen.
For more specific information about helping children learn to use money, ask the county home adviser for a copy of Univer- sity of Illinois Extension Service Circular 741, "Your Child and His
Honey. "
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RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
Special to Home Advisers
Some Tips And Ideas...
For Your County Information Services
SOME POINTERS ON COOKING TURKEY
How To Rotisserize Turkey
Turkeys of any size may be rotisserized. But some rotisserie manufacturers specify a maximum weight limit, so it is wise to check the use-and-care booklet before buying your turkey.
In operating the rotisserie, follow the manufacturer's direc- tions.
In preparing the bird for cooking, rub body cavity lightly with salt if desired. Push drumsticks under band of skin at tail, if present, or tie drumsticks securely to tail. Fasten neck skin to back with skewer. Flatten wings over breast, and then tie cord around breast to hold wings securely.
In placing the bird on the spit, check to make sure that it is balanced. Otherwise the rotisserie will not rotate smoothly.
Brush the turkey with melted butter or margarine. Use barbe- cue sauce, if you desire, during the last 30 to 45 minutes of cooking.
Follow manufacturer's directions for temperature setting, and
roast until done. Here is a guide for estimating roasting time for
birds of different weights: 4 to 6 pounds, 1 1/2 to 2 hours; 6 to 8
pounds, 2 to 2 1/2 hours; 8 to 10 pounds, 2 1/2 to 3 hours; 10 to 12
pounds, 3 to 3 1/2 hours.
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How To Roast Turkey Rolls
Like whole turkeys, turkey rolls should be roasted on a rack in a shallow baking pan. Brush entire roll with melted butte: or marga- rine. Place in preheated oven. Baste or brush occasionally with melted butter, melted margarine or pan drippings, especially at any dry areas. If the roll becomes too brown during roasting, cover with a loose tent of foil.
Roast at 350 degrees F. Here is a guide for estimating roast- ing time for rolls of different weights: 3 to 5 pounds, 2 to 2 1/2 hours; 5 to 7 pounds, 2 1/2 to 3 1/2 hours; 7 to 9 pounds, 3 1/4 to 4 hours.
A turkey roll is done when a meat thermometer inserted in the center registers 170 to 175 degrees F.
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Some Bits And Pieces For Your Column
As soon as possible after serving, remove all stuffing from body cavities. Remove meat from the bones. Cool stuffing, meat and any gravy promptly. Refrigerate, each wrapped separately and tightly, at 36 to 38 degrees F. Use gravy and stuffing within one or two days, and then heat them thoroughly before serving. Serve cooked turkey meat within two or three days after roasting. Family meal-size units, properly wrapped, may be frozen and held up to one month. Never freeze an uncooked stuffed turkey or a roasted stuffed turkey.
These practices help to prevent food poisoning.
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In roasting a large turkey, you can substitute the range
broiler pan for a roaster. In fact, any shallow open pan with a rack
serves the purpose.
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If you use an electric roaster to cook your Thanksgiving tur- key, keep this point in mind: Leave the vents on the roaster open so that the bird will roast, not steam.
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Does It Pay To Own A Freezer?
Owning a home freezer may pay off, but not necessarily in dol- lars and cents, says Nyla Gorham, University of Illinois extension foods and nutrition specialist.
She points out that many families can have better, more varied meals throughout the year if they own a freezer. So in this sense it pays to own a home freezer.
But from the money standpoint the benefits are not so clear.
The figures show that it costs a considerable amount to freeze and store a pound of food. Whether, in the long run, the food budget will be reduced or increased by using a home freezer depends on whether families grow their own food or buy it, what kinds and quantities they freeze and how they use the freezer. Obviously it would not pay to freeze foods that are commonly available and relatively inexpensive at all seasons.
The family that uses the freezer extensively is usually the one that gets the highest financial return on the investment. This calls for a well-thought-out freezing schedule based on a food-production
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For many families cost may not be what counts most in deciding the worth of owning a freezer. The convenience of having a freezer, the saving in marketing time and meal preparation and the satisfaction of enjoying a variety of nutritious, fresh-flavored foods the year round may be more important than cost.
Families who anticipate buying a home freezer will find useful
information in the Home and Garden Bulletin No. 48, "Home Freezers, Their
Selection and Use, " published by the U. S. Department of Agriculture.
You can get a copy from your county home adviser, ,
(name)
♦
(address)
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JEWr je 11/14/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS ... 330 MUMFORD HALl . . . URBANA
FOR IMMEDIATE RELEASE
Special to Home Advisers
Some Tips And Ideas...
For Your Information Services
This issue: Advance Christmas-Time Information
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How To Control Silverfish
When you go to the attic to dig out your boxes of Christmas tree ornaments, you may find that you are evicting a whole colony of small silvery insects.
These are silverfish. And they live in boxes stored in base- ments and attics. They eat the paper used for packing, and if there is rayon or starched clothing in the boxes, or books, old rolls of wall- paper or magazines — they'll eat them too.
To prevent silverfish , spray with a 2 percent chlordane solu- tion. Spray not only the boxes used for storage, but the shelves, crevices or other hiding places as well.
If silverfish are a problem elsewhere in your house, apply chlordane with a paintbrush wherever you see them — usually on floors, around baseboards, door and window casings, in closets and places where pipes go through walls or floors.
Be sure to read and follow carefully all instructions given on the label on the chlordane container.
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Silverfish can also be controlled by placing baits in these storage areas. For more information, see your county home adviser or write to 282 Natural Resources, University of Illinois, Urbana, Illi- nois, for NHE-86, a leaflet on silver fish and their control.
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Be Ready For Santa
If you expect Santa to come down the chimney this year, bet- ter see that it's safe — not only for Santa, but for other use during the winter months. To assist you in this annual inspection, the U. S. Department of Agriculture has issued a new publication, "Fireplaces and Chimneys," FB-1889. This 24-page illustrated bulletin gives infor- mation on the design, construction and maintenance of chimneys and fire- places.
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Be Safety Conscious At Christmas
Preparing the Christmas Day feast means that the kitchen will be a busy place. And a busy kitchen is sometimes a hazardous one, warns 0. L. Hogsett, University of Illinois extension safety specialist.
To avoid accidents in the kitchen, be safety-conscious at all times. Do as much of your meal planning and preparation as you can the day before so that you won't have so many things to do at the last minute. If at all possible, keep from getting in a hurry, and take time to be careful.
Turn handles of cooking utensils to the back of the stove. Keep knives and other sharp instruments out of reach of children. Use a safe stepladder to reach high shelves and other difficult storage places. Organize small kitchen equipment, and make sure all electrical cords, switches and plugs are in good condition.
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Invest a little time and money in safety. The hospital bills
you save by planning for safety will more than cover the cost.
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How To Treat Gravy And Eggnog Stains
Drycleaners report that throughout the year the stain they handle most often is gravy. Around Christmas they get more gravy stains than ever. But in December alcoholic drink spots lead the list — with eggnog prominent among them.
"These stains are tricky to remove because the foods are a combination of ingredients. The one-step treatment that usually works for one-ingredient substances no longer does the job," says Esther Siemen, University of Illinois extension clothing and textiles special- ist.
What will work? According to Miss Siemen, the best thing to do with either gravy or eggnog spots is to sponge the spill right away with cool water. Then, if the fabric is nonwashable, take the article to a drycleaner. If the fabric is satin or silk taffeta, forget the water because it may spot the fabric. Use a dry cloth and blot — don't rub — the spot.
With washable fabrics, here are some additional steps you may take: Work detergent into the stain, and then rinse thoroughly. Allow the article to dry.
If a greasy stain remains, sponge with grease solvent. If a colored stain remains after the fabric dries, use a choline or sodium perborate bleach or hydrogen peroxide.
"Of course, preventing these stains will eliminate all this work. That's why it may be wise to use large napkins," says Miss Siemen.
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No holiday party is complete without the traditional sprig of mistletoe hanging in the doorway. But the mistletoe tradition can pre- sent a problem if the result is lipstick stains on clothing.
When lipstick ends up on nonwashable articles, it is best to
let your drycleaner go to work, says , county
home adviser. For best results, point out the stain, especially if it isn't readily noticeable. Your drycleaner must give lipstick spots some special treatment before drycleaning the stained garments. If they're drycleaned without pre-spotting, the stain might become perma- nent or at least more difficult to remove.
Unfortunately the indelible-type lipstick stains are sometimes impossible to remove completely from silk or wool.
To treat lipstick on washable fabrics, sug- gests these steps: Apply undiluted liquid detergent to stain. Or dampen stain and rub in soap or synthetic detergent until you get thick suds. Work in until line of stain is gone, and then rinse well. Re- peat if necessary. It may help to dry fabric between treatments.
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Select House Plants Carefully
Success in growing decorative house plants probably depends as much on good judgment in selecting the plants as on skill in caring for them.
First, decide why you want house plants. Do you want them only for decoration? Or are you interested in growing and tending the plants as well as in displaying them?
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If you want plants only as decorative accessories, buy them for their appearance. Get healthy, well-formed plants that are near the size you need for decorative effect. Water the plants regularly until their appearance becomes unsatisfactory, and then replace them with new plants.
If you are interested in growing house plants and keeping them in good condition year after year, you must next decide how much attention you can give them. Are you able, or willing, to adapt some part of your home to the needs of the house plants? Or would you rather restrict your choice of plants to those that tolerate an environment that is comfortable to human inhabitants? This last course of action is probably wisest.
Many house plants will survive under adverse household condi- tions. For best results, however, supply the environment — light, temper- ature and humidity — that is recommended for each plant.
Information about growing more than 50 different house plants is given in the Home and Garden Bulletin No. 82, "Selecting and Growing House Plants," published by the U. S. Department of Agriculture. Ask your home adviser for a copy of this publication.
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JEW:dl 11/20/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
Special to Home Advisers
Some Tips And Ideas . . .
For Your County Information Services
This issue highlights: How To Care For Potted Poinsettias. . .Keep Most
Cheeses Cool
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How To Care For Potted Poinsettias
Few holiday plants are more striking than the poinsettia. A native of Mexico, where it often becomes 10 feet tall, the poinsettia has become the traditional Christmas plant in the United States.
The familiar red flower type is most popular, but whites, pinks and semi-doubles are available. The colored structures usually called flowers are actually bracts. The flowers are the yellow parts in the center of the cluster of bracts.
The poinsettia must be handled with care if it is to remain presentable for any length of time. Strive for uniform daytime temper- atures in the 60 to 75 degree range, and lower the thermostat at night. Put your plant in a place where it will get bright but not direct sun- light and where the air is not too dry. If you put it in a window where there is danger of chilling, take it out or draw the curtains or dra- peries at night. Keep the soil moisture at a moderate level.
Drafts, too warm or too cool temperature, sudden temperature changes, dry atmosphere, improper watering and dim light can cause loss of leaves and withering of the bracts. On the other hand, proper atten- tion to the needs of this plant will make it an attractive addition to
your home throughout the season.
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Keep Most Cheeses Cool
Cheese is a popular food item for holiday gifts. For this reason many homemakers will want to know how to store it properly.
According to , county home ad- viser, most varieties of cheese require refrigeration. To prevent drying out, wrap tightly before refrigerating. Ripened or cured cheese keeps well in the refrigerator for several weeks if protected from mold or drying out.
When possible, leave the original wrapper on the cheese. Some wrappings are treated to prevent mold. Cover the cut surface with wax paper, foil or plastic wrapping material to prevent surface drying. To store large pieces of natural cheeses for an extended time, dip the cut surfaces into hot paraffin. Then wrap tightly and refrigerate.
Soft, unripened cheese like cottage, cream or Neufchatel is quite perishable, so use it within a few days after purchase.
Mold that may form on natural cheese is not harmful and is easily scraped off the surface. The mold inside such cheeses as blue, Sorgonzola, Roquefort and Stilton has been carefully developed to give the cheese its characteristic flavor.
Store cheese with a strong odor, such as Limburger, in a tightly closed jar or other tight container. These cheeses are fast- curing and are best when used within a short time after purchase.
Some cheeses may be frozen successfully, although freezing does not work for all varieties. In some cases it may damage the body and texture of the cheese, causing it to become crumbly and mealy. However, some varieties may be stored in small pieces ( a pound or less) at zero degrees or lower for as long as six months. Cut cheese should be tightly wrapped in moisture-proof freezer wrapping.
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Varieties of cheese that may be frozen successfully in small
Dieces are brick, Cheddar, Edam, Gouda, Muenster, Port du Salut, Swiss,
Provolone, Mozzarella and Camembert.
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Some Bits And Pieces
Always buy your Christmas gift plants from a reputable florist.
fou may be able to get plants cheaper from other sources, but only a
florist can guarantee the quality you demand for maximum life and beauty
)f the plants you give.
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When candy has been used in a Christmas floral arrangement,
lon't make the mistake of putting it into the refrigerator. After being
removed from a cool place, most types of candy pick up moisture and be-
:ome sticky and messy.
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To save some of the gift cheeses that many people receive at
Christmastime, the U. S. Department of Agriculture suggests that
.0 types of cheese may be frozen successfully. They are brick, Cheddar,
Sdam, Gouda, Muenster, Port du Salut, Swiss, Provolone, Mozzarella and
!amembert.
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fe Suggest. . .
Encourage homemakers in your county to take advantage of the lew University of Illinois family account book by mentioning it in your :egular information services. As an added touch, take a picture of a .ocal couple looking at the new book or in some other way pictorialize :he publication in a unique way. Use this picture as part of your press service.
We will be sending a release and a picture to dailies the last
reek in December. But it will only do part of the job of informing
lomemakers about this new publication. rEWrdl -30-
2/5/63
, <
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
Special to Home Advisers
Some Tips And Ideas....
For Your County Information Services
This issue includes: What's Ahead For Clothing Shoppers. . .Fatigue Is
A Major Cause Of Home Accidents. . .What To Do If Fire Strikes Your Home
**********
What* s Ahead For Clothing Shoppers?
Consumers can expect about the same retail prices for apparel in the near future, according to a recent U. S. Department of Agriculture report.
At the same time, shoppers can look forward to new and im- proved products. Here are some recent developments:
COTTON GARMENTSo All-cotton stretch fabrics provide increased comfort in such articles as nurses' uniforms, blouses, sport and dress shirts, pants and slacks, corduroy garments and socks.
A cotton wash-wear treated interfacing bonded to outer layers of untreated cotton in collars and cuffs may lengthen the service life of men's wash-wear shirts, according to USDA research.
WOOLEN APPAREL AND HOUSEHOLD TEXTILES. Stretch wool fabrics provide additional comfort and better shape retention in men's suits, slacks and jackets.
Machine-washable wool sweaters and blankets are appearing. So are permanently pleated wool skirts and permanently creased slacks and trousers.
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MANMADE FIBERS AND FABRICS. Spandex fibers that have gained fame in foundation garments and swims uits are now being introduced in stockings for women suffering from leg fatigue. New forms and new uses are appearing for nylon. For example, one form of nylon adds stretch to slacks and beach wear. Fluffy texturized nylon yarns are used in sweaters. Nylon fibers with a softer feel than usual go into women's dresses.
SHOES. Fabric shoes with plastic soles molded onto the finished uppers are appearing in national chain stores. This method costs manufacturers less than the old vulcanizing method. New syn- thetic leathers, said to be breathable, are expected to appear in men's and women's shoes in the spring of 1964.
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Fatigue Is A Major Cause Of Home Accidents
Records show that more than four million people are injured in home accidents annually.
The kitchen appears to be the most dangerous room in the house, says 0. L. Hogsett, University of Illinois extension safety specialist.
Almost 20 percent of all home accidents happen in the kitchen. Many of these accidents are attributed to poor judgment, disorder, im- proper equipment and improper use of equipment.
Fatigue causes a large number of accidents that statistics
can never show. It's when a person is "dog-tired" that things go wrong.
Hands fumble, feet trip over things and eyes fail to see possible
dangers.
So, when you're tired, take five minutes to relax — then your
name won't appear in the statistic column.
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What To Do If Fire Strikes Your Home
Winter's arrival emphasizes the need for a family to know what to do if their house catches fire.
Here come suggestions from ,
county home adviser;
Teach your children how to exit safely from their bedrooms through the doorway and hail. Include these pointers: If you smell smoke, place your hand high against the bedroom door. If the door doesn't feel hot, brace your body against it and open it a crack. Be ready to shut it quickly if the draft feels hot. When you are sure that it's safe, try the stairs. Keep as close as possible to the flooz;
If the door does feel hot, don't open it. The hall outside will be a deadly trap of superheated, air and gas. Exit some other way or wait for help.
Show children how to escape from their bedroom if the doorway is blocked. Encourage them to act quickly, but not thoughtlessly. Review possibilities periodically to reduce the chances of panic.
Teach children to dial "o" in case of emergencies. They can't be expected to remember phone numbers. Instruct them to tell the oper- ator what is wrong so that she can help. Be sure they know their home address.
Instruct older children regarding specific duties they are expected to perform if fire occurs.
Remember, the first move when you discover fire is to get everyone out of the house. Only after you do this should you call the fire department. Then try to control the blaze until the firemen come.
-30-
JEWrdl 12/19/63
JANUARY
"FOR YOU AT HOME"
. . .With. Jessie E. Heathman. . • WILL (580 kc) - 9:00 a.m. to 9:30 a.m.
January 1 Tuesday
New Year's Day — A Look Ahead New Year's Resolutions
2 Wednesday United Nations Report
3 Thursday
k Friday
7 Monday
8 Tuesday
9 Wednesday L0 Thursday LI Friday
Ik Monday L5 Tuesday
L6 Wednesday L7 Thursday
L8 Friday
Instant Puddings
Is Brother and Sister Rivalry Necessary?
Home Furnishings Feature ^4— H Leader Food Schools
■V .V .V V .V ,V ,V v/ v v/ A 7\ A A A A^A AAA
Sing Along With Mr. Smith Consumer Information
New Spring Clothes (l) Farm Family Fun Features
Use Your Freezer Every Day
Special Diet Problem
Home Furnishings Feature Party Planning Projects
Sing Along With Mr. Smith Consumer Information
Improvements in Synthetic Yarns The 1963 Family Camp Show
United Nations Report
Phenylketonuria Special Diet Problem
Home Furnishings Feature
District *J~H Local Leaders ' Conference
7V A A A A A A AT A A
Jessie E. Heathman E. H. Regnier
Mrs. Olive R. Goldman
Betty Osman
Mrs. Margueritte Lynch
Virginia Seidel Mrs. Jane Meyers
Robert B. Smith Jessie E. Heathman
Mrs. Lorraine Trebilcock E. H. Regnier
Bonnie Scott
Harriet Barto
Virginia Seidel Peg Hoffman
Robert B. Smith Jessie E. Heathman
Elsie Crouthamel Karl Munson
Mrs. Olive R. Goldman
Reet Kruus Harriet Barto
Virginia Seidel Peg Hoffman
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January
21 Monday
22 Tuesday
23 Wednesday 2h Thursday 25 Friday
28 Monday
29 Tuesday
Sing Along With Mr. Smith Consumer Information
Fabric Shrinkage — Cause, Prevention Rural Recreation Resource Planning
Quick Breads
Family Relations Feature
Institution Management Student Projects Special Diet Problem
Home Furnishings Feature Rural Youth Winter Rally
\» \r \* \* \* \
7vVV7\ A A"
Sing Along With Mr. Smith Consumer Information
New Spring Clothes (2) Outdoor Recreation Areas
30 Wednesday Let's Use Cabbage
31 Thursday Special Diet Problem
JEH:dl 12/26/62
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Robert B. Smith Jessie E. Heathman
Elsie Crouthamel E. H. Regnier
Catherine Ray
Mrs. Margueritte Lynch
Beulah Hunzicker Harriet Barto
Virginia Seidel Marian Jackson
Robert B. Smith Jessie E. Heathman
Mrs. Lorraine Trebilcock E. H. Regnier
Bette Schaffner
Harriet Barto
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FEBRUARY
"FOR YOU AT HOME"
..,With Jessie E. Heathman, . . WILL (580kc) - 9:00 a.m. to 9:30 a.m.
February
1 Friday
k Monday
5 Tuesday
6 Wednesday
7 Thursday
8 Friday
Shopping Tips for Bedspreads if-H Club Music Activity
Sing Along With Mr. Smith Consumer Information
Working With Fashion
Farm Families Reporting Fun Futures
United Nations Report
Virginia Seidel Peg Hoffman
Robert B. Smith Jessie E. Heathman
Lorraine Trebilcock E. H. Regnier
Mrs. Olive Remington Goldman
Diet, Cholesterol, Atherosclerosis
and Heart Disease (1st in Series) Julia 0. Holmes Products, Then and Now — Citrus Fruits Nancy Keppler
Household Equipment Rural Youth Reports
Sue Herndon Rural Youthers
11 Monday
12 Tuesday
13 Wednesday Ik Thursday 15 Friday
18 Monday
19 Tuesday
Sing Along With Mr. Smith Muff ins— Methods and Variations
Working With Fashion "About Abe"
Products, Then and Now — Eggs Biscuits— Methods and Variations
Diet, Cholesterol, Atherosclerosis and Heart Disease (2nd in Series)
Scandinavian Design Illinois U-H Club Foundation
Sing Along With Mr. Smith Consumer Information
Care of Sweaters
Leisurecraft and Counseling Camp
Robert B. Smith Catherine Ray
Lorraine Trebilcock E. H. Regnier
Frances Van Duyne Catherine Ray
Julia 0. Holmes
Lorraine Albright Arlene Wolfram
Robert B. Smith Jessie E. Heathman
Esther Siemen E. H. Regnier
20 Wednesday
21 Thursday
22 Friday
25 Monday
26 Tuesday 2T Wednesday 28 Thursday
JEH:dl 1/25/63
-2-
United Nations Report
Diet, Cholesterol, Atherosclerosis
and Heart Disease (3rd in Series) Products, Then and Now— Milk
Scandinavian Design
4-H Club Electric Activity
Sing Along With Mr, Smith Consumer Information
Fashions of the Past Camps for Children
Products, Then and Nov— Baked Goods Consumer Information
Waffles and Pancakes— Methods and Variations
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Mrs, Olive Remington Goldman
Julia 0. Holmes Aiko Perry
Lorraine Albright Arlene Wolfram
Robert B. Smith Jessie E. Heathman
Lorraine Trebilcock E. H. Regnier
Anne Kylen Jessie Heathman
Catherine Ray
March
1 Friday
k Monday
5 Tuesday
6 Wednesday
7 Thursday
8 Friday
March
"For You At Home"
...With Jessie E. Heathman... WILL (580 kc) - 9:00 a.m. to 9:30 a.m.
Scandinavian Design Citizenship in Action
Sing Along With Mr. Smith
The Festival of Contemporary Arts
Buying a Sewing Machine
Outdoor Recreation Vith Hovard Weaver
United Nations Report Consumer Information
Silent Spring (Review)
Products Then and Now—Frozen Desserts
Scandinavian Design National if-H Club Week
Mrs. Lorraine Albright Peg Hoffman
Robert B. Smith Willis Kauffman
Wanda Walls E. H. Regnier
Mrs. Olive R. Goldman Jessie E. Heathman
Elizabeth Nyholm Kay Webel
Mrs. Lorraine Albright Marion Jackson
11 Monday
12 Tuesday
13 Wednesday 1^ Thursday
15 Friday
Sing Along With Mr. Smith Spring Clean-up
Sewing Ma chine Use and Care A Camp for Your Children
Products Then and Now—Cheese
Osteoporosis--A Calcium Deficiency Disease
Scandinavian Design Career Opportunities
18 Monday
Sing Along With Mr. Smith
The Festival of Contemporary Arts
Robert B. Smith 0. L. Hog sett
Wanda Walls E. H. Regnier
Nancy Kepler
Mary Joan Gowdy
Mrs. Lorraine Albright De lores Parrott
Robert B. Smith Willis Kauffman
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For You At Home
19 Tuesday
20 Wednesday
21 Thursday
22 Friday
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25 Monday
26 Tuesday
27 Wednesday
28 Thursday
29 Friday
Buying Fabrics
Town and Country Art Shows
United Nations Report
Sex Differences in Fat
Family Account Books k-K Safety Activity
Sing Along With Mr. Smith Farm Machinery Versus Children
Spring Hats
Camp Ground Design (Family Camping)
Products Then and Now— Cereals
Institution Management --Student
Project Products Then and Now- -Coffee and Tea
Family Account Books
Room Improvement Training Schools
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Wanda Walls E. H. Regnier
Mrs. Olive R. Goldman
Joyce Hale
Marilyn Dunsing Arlene Wolfram
Robert B. Smith 0. L. Hogsett
Wanda Walls E. H. Regnier
Aiko Perry
Beulah Hunzicker,
Students Frances Van Duyne
Marilyn Dunsing De lores Parrott
JEH:kg 1/28/63
APRIL
"FOR YOU AT HOME"
.♦.With Jessie E. Heathman... WILL (580kc) - 9:00 a*m. to 9:30 a.m.
April 1 Monday
ting Along With Mr. Smith Consumer Information- -New Products
2 Tuesday Coverlets
Contemporary Art Festival Comes to Close
3 Wednesday United Nations Report
k Thursday Products Then and Now- -Potatoes Bicycle Safety- -Children
5 Friday
Decision-Making IFYE Host Families
Robert 3. Smith Jessie E. Heathman
Betty Street E. H. Regnier
Mrs. Olive R, Goldman
Anne Kylen 0. L. Hogsett
Marilyn Dunsing Peg Hoffman
8 Monday Sing Along With Mr. Smith
Consumer Information—New Products
9 Tuesday Dyeing Yarns for Coverlets
Helps on Outdoor Hobbies
10 Wednesday Food Buying
Lawn Mowers, Garden Tools — Safe Use
11 Thursday Nutrition and Tooth Decay
12 Friday Decision-Making
U-H Junior Leaders Report
Robert B. Smith Jessie E. Heathman
Betty Street E. H. Regnier
Glenna Lamkin 0. L. Hogsett
Geraldine Acker
Marilyn Dunsing Delores Parrott
15 Monday Sing Along With Mr. Smith
Home Economics Careers
16 Tuesday UI Coverlet Collection
Vacation Plans
Robert B. Smith Jessie E. Heathman
Betty Street Henry Turik
17 Wednesday United Nations Report
Mrs. Olive R. Goldman
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18 Thursday
19 Friday
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Planning for Food Preservation You Can't Retire From Eating
Cleaning Equipment for Today1 s Home National U-H Club Conference
■*A~7v7v7v
Frances Van Duyne Frances LaFont
Sue Herndon Peg Hoffman
22 Monday
23 Tuesday
Sing Along With Mr. Smith Mid-morning Break — Farm Workers
Weaving- -Its Development and History "Tips for Trips"
2h Wednesday Freezing Fruits
Are You Alert To Nutrition Nonsense?
25 Thursday
26 Friday
29 Monday
30 Tuesday
JEH:kb 3/22/63
Career Opportunities in Restaurant Management
Equipment for Today' s Laundry Basket Lei sure craft and Counseling Camp Scholar- ships
Sing Along With Mr. Smith Children' s Play Areas
Robert B. Smith 0, L. Hogsett
Betty Street E. H. Pegnier
Aiko Perry Nyla Gorham
Mildred Bonneil Students
Sue Herndon
To he recorded at camp.
Robert B« Smith 0. L. Hogsett
Weaving- -Today' s Story Betty Street
Gleanings From Leisurecraft and Counseling
Camp E. H. Regnier
-30-
v*
MAY
"FOR YOU AT HOME"
•••With Jessie E. Heathman... WILL (580kc) - 9:00 a.m. to 9:30 a.m.
May
1 Wednesday
2 Thursday
3 Friday
6 Monday
7 Tuesday
8 Wednesday
9 Thursday
10 Friday
13 Monday
Ik Tuesday
15 Wednesday
16 Thursday
IT Friday
United Nations Report
Attitudes Toward Food Foreign Cookery Class (Student Program)
Art in Home Economics National k-K Club Conference
\f \j \j \j mm \/.v..v.
VTVTa VTln A "A 7vtT7v
Scandinavian Design
Today1 s Cottonc (Student Program)
Textile Feature
Family and Community Recreation
Freezing Vegetables School or What Else
Food Can Be Dangerous Organized Food Buying (Student Program)
Old Salem - North Carolina Enrolling New 4-H Members
xxxxxxxxxx
"Silent Spring" Situation
Textile Feature
Family and Community Recreation
United Nations Report
Attitudes Toward Foods (#2) Freezing Eggs and Poultry
Biltmore - North Carolina lf-H Club Health Activity
Mrs, Olive R, Goldman
Nyla Gcrham
Bernice Richmond
Willis C. Kauffman Peg Hoffman
Lorraine Albright Flo Corzine
Elsie Crouthamel E. H. Regnier
Anne ICylen i-Iargueritte Lynch
Geraldine Acker
Mareta Hayes
Willis C, Kauffman Marian Jackson
Speaker to be announced
Elsie Crouthamel E. H. Regnier
Mrs. Olive R. Goldman
Nyla Gorham Nancy Keppler
Willis C. Kauffman Arlene Wolfram
V V V iv-V Y..V y y y
THnrinr a/t a a a
20 Monday
21 Tuesday
22 Wednesday
23 Thursday
24 Friday
27 Monday
28 Tuesday
29 Wednesday
30 Thursday
31 Friday
-2-
Freezing Fruits
Space Feeding (Student Program)
Professional Dry Cleaning Family and Community Recreation
Freeze Drying
Herbs and Spices in Food Preparation
(Student Program)
Color in Our Foods
Grandma Gees Back to School
Tryon - North Carolina
h-E Club Public Speaking Activity
xxxxxxxxxx
Low-Cost Meals (Student Program) Consumer Information
Coin-Operated Dry Cleaning Family and Community Recreation
Let*s Use Strawberries Herbs and Spices
Memorial Day Program
Mt. Vernon - Virginia People-to-People Activity
-30-
Aiko Perry Lynn Middendorf
Marjorie Mead E« H. Regnier
Kay Webel
Mary Lou Drahas
Nyla Gorham Mildred Bonnell
Willis C. Kauffman Delores Parrott
Bonnie Swanson Jessie E. Heathman
Marjorie Mead E. H. Regnier
Bette Schaffner Mildred Bonnell
Jessie E. Heathman
Willis C. Kauffman Peg Hoffman
JEH:kb 5/2/63
JUNE
"FOR YOU AT HOME"
♦ . .With Jessie E. Heathman, • • WILL (580kc) - 9:00 a.m. to 9:30 a.m.
rune 3 Monday
k Tuesday
5 Wednesday
6 Thursday
7 Friday
Gourmet Foods (Student Program)
New Products of Interest to Homemakers
Children's Clothing
Family and Community Recreation
United Nations Report
Food Buying Nutrition Feature
Home Furnishings Feature U-H Camping Plans
Mariana Whitmore Jessie E. Heathman
Marjorie Mead To be announced
Mrs. Olive R. Goldman
Mrs. Glenna Lamkin To "be announced
Clara Dodson Arlene Wolfram
L0 Monday
LI Tuesday
L2 Wednesday
L3 Thursday
Ik Friday
L7 Monday
18 Tuesday
19 Wednesday
Developing Self- Confidence in Children Consumer Information
Fabric Finishes
Family and Community Recreation
Starch in Foods JFYE Feature
Nutrition Feature Let's Swim Safely
Home Furnishings Feature State li-H Club Week Program
v__v_ _v v \j v . y..y .y. v 7T7r A A 7V A AftA"A
Character Development Vacation Driving
Care of Leather Accessories Family and Community Recreation
United Nations Report
Mrs. Margueritte Lynch Jessie E. Heathman
Marjorie Mead To be announced
Elizabeth Osman To be announced
To be announced 0. L. Hogsett
Clara Dodson Marian Jackson
Mrs. Margueritte Lynch 0. L. Hogsett
Esther Siemen To be announced
Mrs. Olive R. Goldman
-2-
20 Thursday
21 Friday
The Solid Gold Fruit Nutrition Feature
Home Furnishings Feature k-R Club Week Delegates
Mrs. Frances Lafont To be announced
Clara Dodson Delores Parrott
2k Monday
25 Tuesday
26 Wednesday
27 Thursday
28 Friday
IFYE Feature Consumer Information
Buying Men's Sport Shirts Family and Community Recreation
Freeze Dry Foods
Quantity Foods Laboratory Operation
Home Furnishings Feature
4-H Judging Activity— Clothing
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To "be announced Jessie E. Heathman
Marjorie Sohn To he announced
Geraldine Acker
Vivian Larson
Clara Dodson Peg Hoffman
JEHrdl 5/29/63
JULY
"FOR YOU AT HOME11
. . .With Margaret Heischmidt. . . WILL (58O kc) - 9:00 a.m. to 9:30 a.m.
July |
|
1 |
Monday- |
2 |
Tuesday |
3 |
Wednesday |
k |
Thursday |
5 |
Friday |
8 Monday
9 Tuesday
10 Wednesday
11 Thursday
12 Friday
15 Monday
16 Tuesday
17 Wednesday
18 Thursday
19 Friday
The Electronic Nursemaid Consumer Information
Buying Men's Dress Shirts Family and Community Recreation
Food Spoilage Microorganisms
Special Program-- July h
Home Furnishings Feature
k~K Club Judging Activity (Foods)
xxxxxxxxxx
Manners at Home Consumer Information
Buying Men's Slacks and Shorts Family and Community Recreation
Factors Affecting Microbial Growth
Nutrition Feature
Housing- -General Characteristics h-R Club Room Improvement Activity
UUUUUUUUWIf
AAA A A A A A A A
Good Buying Consumer Information
Fashion Details in Men's Clothing Family and Community Recreation
Microbiology of Meat
Nutrition Feature
State k-E Junior Leadership Conference Housing- -General Characteristics
Margueritte Lynch Margaret Heischmidt
Marjorie Sohn To Be Announced
Shu Hwa Eu
Jessie E. Heathman
Clara Dodson Jane Myers
Margueritte Lynch Margaret Heischmidt
Marjorie Sohn To Be Announced
Nancy Kepler
To Be Announced
Glenda Pifer Delores Parrott
Glenna Lamkin Margaret Heischmidt
Marjorie Sohn To Be Announced
Aiko Perry
To Be Announced
Delores Parrott Glenda Pifer
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22 Monday
23 Tuesday
2k Wednesday
25 Thursday
26 Friday
29 Monday
30 Tuesday
31 Wednesday
JEHrdl 6/21/63
Developing Self- Confidence in Children Consumer Information
What's New in Garment Patterns Family and Community Recreation
Microbiology of Eggs and Egg Products
Nutrition Feature
Housing— General Characteristics Junior Leadership Conference
■v..v,.v,.y .v, v,.v .V..V..V.
A A yy A A A A A AW
Character Development Consumer Information
Sewing Stretch Fabrics
Family and Community Recreation
Microbiology of Fruits and Vegetables
-30-
Margueritte Lynch Margaret Heischmidt
Esther Siemen To Be Announced
Frances Van Duyne
To Be Announced
Glenda Pifer Arlene Wolfram
Margueritte Lynch Margaret Heischmidt
Esther Siemen To Be Announced
Anne Kylen
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SEPTEMBER
"FOR YOU AT HOME"
...With Jessie E. Heathman. .. WILL (580kc) - 9:00 a.m. to 9:30 a.m.
September
2 Monday
3 Tuesday
h Wednesday
5 Thursday
6 Friday
9 Monday
10 Tuesday
11 Wednesday
12 Thursday
13 Friday
16 Monday
17 Tuesday
18 Wenesday
The Illinois Town and Country Chorus
Textiles That Go to School - Outerwear Home and Community Recreation
United Nations Report
Nutrition Feature
Town and Country Art Show
"Think U-H"
"In This I Believe" (by k-R Club member)
XXXXXXXXXX
College or Work? Consumer Information
Textiles That Go to School - Underwear Home and Community Recreation
Buying Frozen Foods New Products
Nutrition Feature
The 1963 J+-HTer Safety Feature
xxxxxxxxxx
Traits of Juvenile Delinquents Town and Country Art Show
Spray- Can Starching
Home and Community Recreation
United Nations Report
Ruth Galbraith To be announced
Mrs. Olive R. Goldman
To be announced Virginia Seidel
Arlene Wolfran Marilyn Weinard
Margueritte Lynch Jessie E. Heathman
Ruth Galbraith To be announced
Glenna Lamkin Jessie E. Heathman
To be announced
Marian Jackson 0. L. Hogsett
Margueritte Lynch Walter Miller Johnson
Ruth Galbraith To be announced
Mrs. Olive R. Goldman
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20 Friday
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Civil Defense and Food
k-R Honor and Recognition Mixers and Blenders
xxxxxxxxxx
Geraldine Acker
Delores Parrott Sue Herndon
23 Monday
2h Tuesday
25 Wednesday
26 Thursday
27 Friday
What About People and Divorce? Consumer Information
Textiles Up to Date
Family and Community Recreation
Fallout and Food
Nutrition Feature Safety Feature
What 4-H Means to the Member 1962-63 Home Economics Graduates
xxxxxxxxxxx
Margueritte Lynch Jessie E. Heathman
Ruth Galbraith To be announced
Geraldine Acker
To be announced 0. L. Hogsett
Peg Hoffman Margaret Goodyear
30 Monday
Grovth and Family Solidarity New Products
Margueritte Lynch Jessie E. Heathman
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JEH:dl 8/26/63
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OCTOBER
"FOR YOU AT HOME"
...With Jessie E. Heathman... WILL (580kc) - 9:00 a.m. to 9:30 a.m.
October
1 Tuesday
2 Wednesday
3 Thursday k Friday
7 Monday
8 Tuesday
9 Wednesday
10 Thursday
11 Friday
Ik Monday
15 Tuesday
16 Wednesday
17 Thursday
18 Friday
Child Health Day
Home and Community Recreation
United Nations Report
Let Us Use Grapes
Poison-Proof Your Home
Town and Country Art Show Round-up
xxxxxxxxxx
Sing Along With Mr. Smith Consumer Information
Fashion Preview
Home and Community Recreation
Foods Feature
Nutrition Feature
k-R Leader Training --Clothing Home Furnishings Feature
XXXXXXXXXX
Sing Along With Mr. Smith New Products
Fashion Preview
Home and Community Recreation
United Nations Report
Frozen Food Storage
4-H Leader Training— Foods Home Furnishings Feature
xxxxxxxxxx
-raore-
Jessie E. Heathman To be announced
Mrs. Olive R. Goldman
Bette Schaffner
Elizabeth Dean Jessie E. Heathman
Robert B. Smith Jessie E. Heathman
Lorraine Trebilcock To be announced
To be announced
To be announced
Peg Hoffman Virginia Seidel
Robert B. Smith Jessie E. Heathman
Lorraine Trebilcock To be announced
Mrs. Olive R. Goldman
Nyla Gorham
Jane Myers Virginia Seidel
October
21 Monday
22 Tuesday
23 Wednesday 2k Thursday 25 Friday
28 Monday
29 Tuesday
30 Wednesday
31 Thursday
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Sing Along With Mr, Smith Consumer Information
Creative Stitchery
Home and Community Recreation
k-R Food Projects for Beginners
Nutrition Feature
1J--H Yardstick Fashions Home Furnishings Feature
xxxxxxxxxx
Sing Along With Mr. Smith Consumer Information
The American Woman
Home and Community Recreation
k-R Food Projects for Older Youth
Nutrition Feature
Robert B. Smith Jessie E, Heathman
Betty Street To be announced
Jane Myers
To be announced
Peg Hoffman Virginia Seidel
Robert B. Smith Jessie E. Heathman
Karlyne Anspach To be announced
Jane Myers
To be announced
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NOVEMBER
"FOR YOU AT HOME"
...With Jessie E. Heathman... WILL(580kc) - 9:00 a.m. to 9:30 a.m.
November 1 Friday
k Monday
5 Tuesday
6 Wednesday
7 Thursday
8 Friday
k~R Club Demonstrations Making Housekeeping Easier
xxxxxxxxxx
Sing Along With Mr. Smith Student Report
The American Woman
Hunting— Safety Matters for Enjoyment
United Nations Report
The Hows and Whys of Food Preparation Meal Time With the Family (Ages 3 to 5)
Flag Etiquette
Standards— Do Yours Get in Your Way?
Arlene Wolfram Virginia Guthrie
Robert B. Smith Carol Holmes
Karlyne Anspach Karl Munson
Mrs, Olive R. Goldman
Mrs. Pearl Janssen Mrs. Frances LaFont
Marian Jackson Virginia Guthrie
11 Monday
12 Tuesday
13 Wednesday Ik Thursday
15 Friday
Sing Along With Mr. Smith Student Report
Robert B. sn12.ua Carol Holmes
The American Woman Karlyne Anspach
Ideas and Aids for Planning Christmas Parties Karl Munson
The Hovs and Whys of Food Preparation
Conserving the Nutritive Value of Foods Food Service That Teaches (#2)
if-H Club Electrical Activity Your Management and Your Money
Mrs. Pearl Janssen
Geraldine Acker Beulah Hunzicker and William Myers
Peg Hoffman Virginia Guthrie
18 Monday
19 Tuesday
Sing Along With Mr. Smith Student Report
The American Woman Homemade Family Games
Robert B. Smith Carol Holmes
Karlyne Anspach Karl Munson
,- -' e _ \"Ve"'°'" » *1
:::•
2= Mo-day
::
£"'n^ Alerts: "i'i. x!z~ r"
2c .-esiay _.-_£ America- Vana::
Mar= ""arls'zas ?sr.v lie-:
Mrs.
29 Friiay ""atia^aal --^ 31-*: Ingress Mari:- ~a:;-:s:a
DECEMBER
"FOR YOU AT HOME"
December
2 Monday
3 Tuesday
k Wednesday
5 Thursday
6 Friday
9 Monday
10 Tuesday
11 Wednesday
12 Thursday
13 Friday
16 Monday
17 Tuesday
18 Wednesday
19 Thursday
20 Friday
...With Jessie E. Heathman. . . WILL (580kc) - 9; 00 a.m. to 9:30 a.m.
Sing Along With Mr. Smith Student Report
Christmas Ideas Homemade Games
United Nations Report
"Castles of Air"
Nutritional Needs of Older People
An Equipment List for Christmas Interview — 4-H Club Congress Delegates
xxxxxxxxxx
Sing Along With Mr. Smith Student Report
Christmas Ideas Music Appreciation
The Grand Old Fruit Selecting Toys for Christmas
Buying Holiday Extras
The Family Account Book Interviews — National ^-H Alumni
I A A A
Sing Along With Mr. Smith Student Report
Designing
A Quality Christmas Vacation
United Nations Report
Robert B. Smith Carol Holmes
Betty Street Karl Munson
Mrs. Olive R. Goldman
Mrs. Frances LaFont Merry J. Gowdy
Sue Herndon Arleno Wolfram
Robert B. Smith Carol Holmes
Betty Street Karl Munson
Mrs. Frances LaFont Mrs. Millie ent Martin
Mrs. Glenna Lamkin
Marilyn Dunslng Ariene Wolfram
Robert B. Smith Carol Holmes
Betty Street Karl Munson
Mrs. Olive R. Goldman
Traditional Christmas Foods Around the World Bonnie Scott Fruit Punches— Factors That Affect Color Mrs. Yvonne Carley
Life Insurance it-H'ers and Christmas
Elizabeth White Marian Jackson
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23 Monday
2k Tuesday
25 Wednesday
26 Thursday
27 Friday
30 Monday
31 Tuesday
Sing Along With Mr. Smith Student Report
Designing
Recreational Spiritual Values
Special Christmas Program
Food Service That Teaches
After Christmas Use and Care of Toys
Health Insurance 4-H'ers Around the World
xxxxxxxxxx
Sing Along With Mr. Smith Student Report
Are You Well Groomed? Recreation Resolutions
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Robert B. Smith Carol Holmes
Betty Street Karl Munson
Jessie E. Heathman
Beulah Hunzicker Trudy Gobel
Elizabeth White Peg Hoffman
Robert B. Smith Carol Holmes
Esther Siemen Karl Munson
JEH:dl 11/22/63
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUM/ORD HAH . . . URBANA
FOR lyj-dDIATE RELEASE Special To Farm And gang Advisers
Use Disease-Resistant, Certified Seed
You can start developing your "green thumb" early this year by
ordering only disease-resistant, certified seeds for your vegetable
garden, says County Farm (Heme) Adviser . Sew 'hat seed
catalogs are available, you1 11 have plenty of time to shep f cr the best
seed. Making plans for your garden now affords a better selection, he
(she) adds.
These improved varieties not only are resistant to one cr more
diseases, but also produce well if you select adapted varieties. You can lick a host of disease problems by selecting disease-resistant va- rieties. For example, some cabbage varieties are resist ar.t to ccbh^ge yellows, some tomatoes are resistant to Fusar_ lit ar.d scrre peppers are resistant to mosaic, to mention only a few.
One way to get disease-free seed is to insist on certified seed. You can't tell by looking at a seed whether it's infected. The disease-producing organisms may be dormant or microscopic and in many
cases are located under the seed coat, explains. y.cst certified
vegetable seeds are produced under a set of strict growing conditions in the Pacific Northwest. Here seed crops are grown under irrigation: rain- fall and humidity remain low, insuring against seed infection by fungi and bacteria. Most of the seed supply of such favorites as beans, peas, vine crops, tomatoes, peppers, cabbage and related crops are produced m the Northwest, concludes.
So, when planning your '63 garden, shop for disease-resistani, certified seed. And to know what varieties produce best In Illinois, ask for Circular 816, "Illinois Vegetable Garden Guide." It also dis- cusses cultural tips that will enhance your "green thumb." Circular SC2, "Vegetable Diseases," discusses diseases in detail. B::r. are available at the County Cooperative Extension Office.
JJF:kb -30-
2/6/63
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm and Home Advisers
Leaders Recreation Workshop Set For April 19-25
The 28th Leisurecraft and Counseling Camp has been set for ftpril 19-25 at the 4-H Memorial Camp, Monticello.
According to , county (farm or
home) adviser, the workshop is open to any person who is interested in group recreation and leisure activities. Enrollment this year is Limited to 50 persons.
The 1963 theme of the workshop is "crafts." The workshop aims to (1) give participants experience in the many phases of recreation and recreation leadership, (2) help experienced youth leaders gain new in- sights into leisure and recreation education and (3) help all partici- pants experience the deeper meanings in outdoor life, camping, crafts and working with people.
The resource leader at the workshop will be Ernest J. Yorger, director of children's activities, youth leadership training and adult sducation in the Christian and Presbyterian churches at Lafayette, Indiana. Program assistants will be Don German, Springfield, leather crafts; C. J. Gregson, East St. Louis, plastic crafts; Howard Tanner, tfaupun, Wisconsin, wood and weaving crafts; and Fred Haegele, Urbana, game board construction.
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hdd Leaders Recreation Workshop - 2
This year the Illinois 4-H Foundation is offering 10 scholar- ships to the camp for local 4-H Club leaders. Applications are avail- able at the county adviser's office.
(farm or home)
The camp committee this year includes Mrs. Ruby Christy, Sullivan; William Kouns, Melrose Park? Mrs. Grace Wepner, Yorkville; tors. May Holloway, Lockport; John Vaughn and. Rev. Frank Whitt, Spring- field; Rev. James Allen, Ransom; Mrs. Nina Olson, Hoopeston; Mrs. Elda 3oyer, Danville; Cliff Stewart, Arlington Heights; Mrs. Marguerite Uniting, Champaign; and Clareta Walker and Mrs. Iris Harris, Urbana.
Deadline for camp enrollment is April 1.
For more information about the workshop, contact your county
(farm or home) adviser.
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JEWrdl >/28/63
Jote to Adviser: A picture can add local interest to this release. Picture ideas: Local camp committee members or program assistants and, Later, the recipient of a 4-H Foundation camp scholarship.
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE Special to Farm and Home Advisers
U. Of I. Family Camping Show On Tap For May 25-26 V-7eekend
Whether you're a veteran camper or just beginning to "think about it," you're welcome to attend the Family Camping Show at the University of Illinois in Urbana May 25-26. The campsite will be the Illini Grove at the corner of Pennsylvania and Lincoln Avenues.
According to , county
(farm or
adviser, about 40 families will camp over the weekend in
home)
the grove. These families will be able to give you tips on how to get the most out of your camping trips.
Other features of the show are displays by camping equipment manufacturers and dealers and demonstrations of camp cookery, campsite layout and activities planned for you and your children by public and private organizations.
A Friday night program in the Veterinary Medicine Building Auditorium will kick off the camping show. Program features include "Family Camping Trips in Canada," presented by a representative of the Canadian Government Travel Bureau; "Future of Camping Grounds in Illi- nois," discussed by a representative of the State Parks and Memorials, Springfield; and "Come to Southern Illinois, " presented by representa- tives of the Shawnee Hills Recreation Association and Southern Illinois
Recreation Council.
-30- JEW:dl
5/2/63
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FOR IMMEDIATE RELEASE Special to Farm and Home Advisers
Don't Neglect Trees And Shrubs
If you've recently transplanted trees and shrubs, don't ignore them once they're in their new location. You'll improve your transplant- ing "luck" if you follow these suggestions, says County
Farm (Home) Adviser .
1. Remove one-fourth to one- third of the branches to make up for roots lost in transplanting .
2. Wrap trunks of trees to prevent moisture loss and sunscald, starting at the ground, level and continuing up to the first branch. Use either burlap or commercial tree wrap paper.
3. Stake newly planted trees to keep them from being whipped and loosened by high winds. Wind, whipping can keep tree roots from be- coming re-established. Fasten the tree to stakes on both sides of the tree with wires. Use 2 by 2 or 2 by 4 inch stakes. Loop the wire around the tree in three places — where the first branches start, midway down
the trunk and about 6 inches from the ground. Use plastic tubing or rubber hose to keep wire loops from cutting into the bark. Keep the
wires tight.
4. Watering will vary, depending on the plants condition, rainfall and soil condition, including water-holding capacity. Overwater- ing to the extent that it excludes air from the soil will damage the plant. On the other hand, frequent shallow watering only encourages shallow root development, which could harm the plant in hot, dry weather So water slowly and. thoroughly, soaking the soil to a depth of 8 to 10 inches. A basin around the new planting helps hold moisture close to it After you water for 15 minutes, dig to see how deeply the water has pene- trated. Then you' 11 know how much time is required for deep watering under your conditions.
5. Don't apply fertilizer to newly planted, trees. Wait until early this fall — mid-September to late November — after growth ends and before freeze-up. In late summer — mid-July to mid-September — fertilizer application only stimulates late growth that does not have a chance to "harden off" before killing frosts, says .
JJFrdJ. -30-
5/23/63
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FOR IMMEDIATE RELEASE Special to Farm and Home Advisers
4ulch Saves Work
You don't have to be a "slave" to your garden if you use a
[\ulch in your landscape planting areas, says County
''arm (Home) Adviser .
Mulches conserve soil moisture, lower soil temperatures — Promoting better growth — and help eliminate continuous weeding if you ipply them correctly. Spread mulches from 4 to 6 inches deep, advises . Well-aged sawdust, cracked or ground corncobs or buck- wheat hulls work well, he adds.
One word, of caution: when the mulch starts to decay, it takes ip available nitrogen from the soil. So, to eliminate nitrogen defi- :iencies, apply additional nitrogen to make up for nitrogen losses.
Consider using mulches around ornamental shrubs, roses and :rees. Your plants will benefit, and so will you if gardening has be- :ome too time-consuming, says .
-30-
FJF:dl i/2 3/63
.
FOR IMMEDIATE RELEASE Special to Farm and Home Advisers
'Ian Patios Carefully
You can increase your family' s summer fun right at home by .ncluding a patio as part of your landscape. But/ if you're planning
me, first analyze how you will use it, says ___ County
'arm (Home) Adviser . Be sure to build
.t large enough to accommodate your family, friends and patio furniture.
For a pleasing appearance, keep the patio in scale with the touse and lot, says .
Locate the patio where you'll have easy access to the house. rou won't use one that's "hard to get to." If you plan to use it for •utdoor cooking, be sure you locate it close to the kitchen.
You can build your patio from several materials.
:uggests new or used standard brick or paving brick, precast patio
•locks, concrete or flagstones. To prevent damage from freezing and
:hawing, build a good sub-base with either fill eand or gravel.
The design of your patio doesn' t have to follow square or
ectangular shapes. Often you'll be better pleased with the effect if
rou repeat curves, diagonal or other dominant lines in the landscape
lesign.
Patios and other landscape structures are discussed in detail
.n the book, "Landscaping Your Home," written by University of Illinois
.andscape architect W. R. Nelson, Jr. You can obtain a copy for two
lollars, tax included, from the Agricultural Information Office, 112
lumford Hall, University of Illinois, Urbana, Illinois.
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rJF:dl JU
i/23/63
FOR IMMEDIATE RELEASE Special to Farm and Home Advisers
USDA Offers Plan For Cabin
If you are planning to build a vacation cabin, a new U. S. Department of Agriculture design may interest you.
The cabin is of frame construction, 24 feet square and easily expandable to three bedrooms.
You can construct the exterior walls and then finish the in- side or add on at your convenience. The wall between the living area and the bedroom is a movable storage wall. The bedroom partitions may be removed or rearranged with a minimum of refinishing.
Although the working drawings show concrete foundation wails and slab, you may find it more economical to use a wooden floor and masonry, concrete or creosoted pole piers if your site is steeply slop- ing.
Heating for the cabin depends on the intended seasonal use.
The plan is well adapted for hot air, hot water or electrical heat.
This cabin may also be used as low-cost living quarters while
a family constructs a permanent home. Later it may be converted to a
garage. If this is your plan, build the exterior walls with a lintel
over the future garage door so that the wall can be removed without
requiring special support.
For a copy of this plan, No. 5928, send 75 cents to the De- partment of Agricultural Engineering, University of Illinois, Urbana.
JEW:dl ~30~
6/26/63
Note to Advisers: You may use the enclosed proof with this story in your paper.
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm and Home Advisers
Local 4-H'ers To Attend Junior Leadership Conference
county 4-H'ers will join more
(No.) than 350 Illinois 4-H Club members at the 4-H State Junior Leadership
Conference at the 4-H Memorial Camp in Monticello July 22-27.
Local 4-H'ers attending the conference are t
and . All were se-
lected for the leadership role they have taken in 4-H activities during the past year.
Object of the annual conference is to further develop the leadership abilities of 4-H members who attend. The 4-H'ers work on committees and help guide all camp activities. Later they report what they have learned to other 4-H members in their counties.
This year's conference program features a series of lectures by Miss Dorothy Emerson, consultant with the National 4-H Center in Washington/ D. C. Other speakers include Dr. J. B. Claar, associate director of the Cooperative Extension Service? Hugh Muncy, executive vice-president, Illinois Retail Merchants Association; and Miss Margaret Soodyear, associate professor of home economics, and Warren Wessels, assistant to the Dean, U. of I. College of Agriculture.
A complete program of sports, crafts and tours has also been
Planned for the conference. Members of the U. of I. state 4-H staff
are advisers for the program.
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HDNtdl 7/3/63
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE pecial to Farm and Home Advisers
FYE Picnic Set For July 14
The 1963 Illinois State IFYE Alumni Association Annual Picnic ill be held Sunday, July 14, at the Western Illinois 4-H Camp near acksonville. All present and past IFYE (International Farm Youth Ex- hange) host families are invited to attend.
Theme for the picnic is "Inside IFYE." Exchangees visiting llinois under the IFYE program will sing, dance and tell about their ome countries during the program, which begins at noon.
County Farm Adviser points
ut that 68 Illinois farm youth have traveled to foreign countries
nder the IFYE program since it began in 1948. In exchange, 159 farm
outh have lived and worked with more than 500 Illinois farm families.
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DN:dl /3/63
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE Special to Farm and Home Advisers ft-H Club Girls Earn Scholarships
Katherine Bossert, Kankakee county, and Ellen Pigage, Cham- paign county, have received 1963 4-H Club scholarships to the American itouth Foundation camp conference. The award entitles them to two weeks at Camp Miniwanca, Stony Lake, Michigan, July 29 to August 10.
Katherine (Kay) is the daughter of Mr. and Mrs. Vernon Bossert, teddick. She has completed three years in the College of Home Economics at Iowa State University with a major in textiles and clothing. She has seen a 4-H Club member for 10 years and a junior leader for five years. She was a 4-H Club Key award winner in 1959. Her scholarship is spon- sored by the Danforth Foundation.
Ellen is the daughter of Mr. and Mrs. Leo Pigage, Champaign. She has completed two years in the College of Home Economics at Cornell University. She has been a 4-H Club member for 10 years and a junior Leader for six years. She was a 4-H Club Key award winner in 1961. Her scholarship is sponsored by the Illinois 4-H Club Foundation.
The conference emphasizes "four-square" development of in- iividuals in the areas of physical/ mental, social and religious leader- ship.
The scholarship winners were chosen not only on the basis of
their outstanding 4-H Club record, but for their character, leadership
ability, scholarship record and religious activities. These scholarships
rank among the top awards received by 4-H Club members at the state level.
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flote to Adviserss Please add local interest to this release as you see
fit.
JEWrdl
7/18/63
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RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm and Home Advisers
Extension Floriculturist Joins UI Staff
Marvin C. Carbonneau has joined the University of Illinois College of Agriculture staff as extension specialist in floriculture and ornamental horticulture with the rank of assistant professor.
His extension duties will be primarily with commercial florists and nurserymen.
A native of Chicago, Carbonneau has recently completed the Ph.D. degree at Ohio State University. He received his B.S. in 1955 and M.S. in 1956 at the University of Illinois.
Before completing his doctoral studies, Carbonneau served as extension floriculturist with the Ohio Cooperative Extension Service for 3-1/2 years. He is a member of the American Society for Horticul- ture Science, Gamma Alpha, graduate scientific fraternity. Pi Alpha Xi, floriculture honorary, and Alpha Zeta and Gamma Sigma Delta, agricul- ture honoraries.
The Carbonneaus will live at 606 W. Michigan, Urbana.
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JEWsdl 7/18/63
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE Special to Farm and Home Advisers
Avoid Sunscalding Vegetables
You can avoid sunscalding your tomatoes and peppers by con- trolling the diseases that cause leaf-drop, says County
(Farm) (Home) Adviser • Proper spacing,
staking and other cultural practices also help to control the problem, (he) (she) adds.
Sunscald, a noninfectious disease of peppers and tomatoes, is caused by sudden exposure of the fruit to intense, direct sunlight It becomes most serious during periods of extreme heat. Sunscald occurs commonly on plants that have suffered premature loss of foliage from leaf-spot diseases, on severely pruned plants or on those attacked by wilts which cause the loss of lower foliage, says .
On peppers, the disease shows up as irregular, light-colored, scalded areas any place the fruit is exposed to direct sunlight. Af- fected areas soon become slightly sunken or wrinkled and creamy-white on older fruit. On tomatoes, a yellow or white patch develops on the side or upper half of the fruit directly exposed to the sun. The injured area may remain yellow as the fruit ripens, but often the tissues are more severely damaged. A whitish, shiny, blistered area then develops. The killed, bleached tissues gradually shrink to form a flattened, pale yel- lowish to qrayish-white spot with a wrinkled, papery surface. On both peppers and tomatoes, fungi often invade the scalded area, causing decay, advises.
To control sunscald, plant adapted peppers and tomatoes recom- mended by University of Illinois horticulturists. Select varieties that produce foliage enough to protect the fruit. Grow tomatoes resistant to Fusarium wilt. This advice comes late for this year, but keep it in mine! for next year. Properly spacing staked tomatoes provides shade and re- duces sun exposure caused by pruning. Apply maneb to peppers and toma- toes at 5- to 10-day intervals to control defoliating diseases as well as common fruit rots. Start applications when the first cluster of fruits appears. Spraying is more effective, gives better coverage, lasts longer and costs less than dusting, points out.
For more details on sunscald, ask for Report on Plant Diseases No. 939 at the county extension office. JJFsdl 7/25/63 ~JU~
FOR IMMEDIATE RELEASE Special to Farm and Home Advisers
Beat Blossom-End Rot
With a little extra attention, you can prevent tomato and
pepper blossom-end rot, says County (Farm) (Home)
Adviser . This non-infectious disease,
caused by a deficiency of calcium, most commonly occurs when heavy rain- fall follows an extended period of dry weather, (he) (she) adds.
To avoid blossom-end rot, plant tomatoes and peppers — next year — on well-drained soil. This season, mulch plants, and avoid severe tomato pruning and close, deep cultivation. Maintain a uniform supply moisture. Also avoid high nitrogen applications--especially ammonia and nitrate forms--and keep up the phosphate level. If you've had a problem with blossom-end rot, a soil test next year will pay off, says
. Mulching helps to conserve moisture and reduces soil
temperatures. Cultivating too closely or deeply often prunes roots and i-'Uts an added moisture stress on the plant, he cautions.
Blossom-end rot first appears as a small, water-soaked spot at or near the blossom-end of the fruit. You see it most often when the fruit has reached one-half to two-thirds maturity. Later the spot en- larges and soon becomes sunken, brown to black and leathery. Often bacteria and fungi attack the fruit to cause further rotting, says .
Blossom-end rot varies with the season, but conditions have been "right" for the disease this year, comments.
For more information on blossom-end rot, ask for Report on
Plant Diseases No. 906 at the county extension office.
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Plarvest Vegetables At Proper Time
For top-quality vegetables from your garden, consider the way
you'll use them and harvest them accordingly, says County
(Farm) (Home) Adviser . If you're using
them fresh or for freezing, less mature vegetables often make superior products. If you plan to can or cold pack, more mature vegetables en- hance quality if they will withstand, the additional cooking,
adds.
(He) (She) suggests these rules of thumb for harvesting some of the popular garden crops:
For maximum maturity and sweetness, pick muskmelons at "full slip." At this stage melons separate easily from the vine, leaving an indentation on the stem end.
During hot weather, plan to harvest sweet corn about 15 days after it silks. As cool fall weather approaches, allow 20 to 24 days after silking. Harvest sweet corn just before you use it, or you'll reduce the sugar content. Sugar content and flavor are closely con- nected, says .
You'll get more tender, flavorful beans over a longer period if you pick them on the "small side" when you're using them fresh. If you're planning to can them, wait until they reach full maturity, but
pick them before the "string" develops in the pod.
For the best quality slicing cucumbers, harvest them before they show any yellowing but after they have reached full size. One added word of cautions Remove any overmature cucumbers from the plant. Otherwise, they may kill the entire vine, warns.
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FOR IMMEDIATE RELEASE Special to Farm and Home Advisers
Spray Or Dust? Cover Plants Thoroughly
For home gardeners and flower growers, there's no one answer to the question "Should I spray or dust to protect my plants?" Which- ever you do, cover the plant thoroughly with the pesticide, says County (Farm) (Home) Adviser .
Choosing a sprayer or duster depends on what you want to ac- complish, how many and how large the plants are that you wish to pro- tect, how much you budget for garden expenses and how much time and interest you have in your garden. These things vary from person to person, so the choice is up to you. Many people compromise, spraying regularly every 7 to 10 days and then dusting on an emergency basis when sudden rains interrupt the schedule, says .
If you're an experienced gardener, you probably prefer a spray.
You can direct it more easily and specifically thsn a cv r-... oven in a
high wind — although you probably shoudn't spray under this condition.
You may have to dust in early morning or evening, when the dew makes a
chemical "stick" to the plant. With sprays you don't have to worry about
getting dust in your eyes or getting the pesticide on plants that don't need it. Modern spray films ace more effective, last ledger and cent less than dusts. The spray films also won't leave an unsightly deposit on leaves or fruit, as "old" sprays did. And you can use a sprayer for more pesticide jobs than a duster, adds.
On the other hand, you can apply dust more quickly and easily than you can spray. With dusts you have no messy mixing or measuring. Dusters cost less than comparable sprayers, and they're easier to carry, use and maintain. But they may not suit your needs if you have a large garden or orchard, points out.
If you grow flowers only, you'll probably like to use a sprayer
at or near blooming time, adds. But you may prefer to
dust flowers early in the season.
JJFrdl ~3°-
7/30/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm and Home Advisers
New Book Available
The county extension office has just re- ceived its copy of "Diseases of Ornamental Plants" by J. L. Forsberg of the Illinois Natural History Survey at the University of Illinois.
This 225-page paperbound book covers the cause and treatment of diseases most frequently encountered on commonly-grown flowers and shrubs, says (Farm) (Home) Adviser .
The book contains about 200 photographs, five pages of line drawings, a glossary and a bibliography. The introductory section gives a general discussion of disease problems and methods and materials used in their control. The book discusses modern fungicides, giving chemical descriptions and names under which the materials may be purchased.
The book also covers specific diseases of 57 plants, alphabet- ized by common name, with causes, symptoms and control measures.
This book should serve as a reliable, useful guide for home gardeners and commercial growers of ornamentals, as well as teachers and students, says .
The new book is available at the Agricultural Information Of- fice, 112 Mumford Hall, University of Illinois, Urbana, Illinois. it costs two dollars plus tax.
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JJFrdl 8/8/63
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE Special to Farm and Home Advisers
Give Annuals August "Lift"
The fact that summer is waning doesn't necessarily mean that annual flowers have "had it" for the season. But they will do better
from now until frost with an August "lift," says ,
county farm (home) adviser.
Here are some suggestions:
Trim back petunias. Trimming will bring them back into full flower in a few weeks. Remove long, rank growth so that new shoots will develop from the center of the plant.
As the last flowers fade, remove spent snapdragon spikes so that new shoots will develop from the base of the plant. In cutting the spikes, leave about six inches of stem on the plant.
Also remove faded flowers from annual phlox, leaving about six
inches of stem on the plant. Do the same for marigolds and zinnias.
To keep annuals growing vigorously through the rest of the summer,
apply a complete fertilizer at the rate of two or three pounds per 100
square feet of bed area. Be sure the soil is moist when you apply the
fertilizer. Wash off any fertilizer that gets on plant foliage.
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JEWrdl 8/14/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm and Home Advisers
Area Residents Enter State Art Show
county residents will
(Number) (Name)
be among the 237 exhibitors in the Town and Country Art Show September
22-28 in the Architecture Building Gallery at the University of Illinois,
Urbana.
Area exhibitors and their entries are:
(List names, addresses and brief description of art work.)
The show will be open to the public from 1:00 to 5:00 p.m. every day except the last day, when the hours will be 9:00 a.m. to 3p.m
The state art show features the best art works from 29 local shows held in the state throughout the year. All of the exhibiting artists are amateurs, representing a cross section of rural and urban Illinois. Many of the artists are exhibiting in the University show for the first time. But all of them participated in a local show.
This is the eighth year the Town and Country Art Show has
been held at the University of Illinois. The event is sponsored by
the Colleges of Agriculture and Fine and Applied Arts.
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JEW:dl 9/5/63
EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS ... 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm and Home Advisers
Plant Spring Flowering Bulbs In Sunny Place
For success with early flowering bulbs next spring, plant them
soon, advises , county (farm or home)
adviser.
Planting such flowers as tulips, narcissus, daffodils and hyacinths before the end of October encourages good root growth before
very cold weather begins, says . Bulbs that produce
good roots in the fall usually flower better in the spring than bulbs with poor root development.
Selection of bulbs is best when they are first put on sale. Buying bulbs from a good dealer helps assure good bloom. Bargain packets are often a disappointment. Good-quality bulbs do not look moldy, dis- colored, soft or rotted.
Plant bulbs in a sunny place in well-drained soil. Add sand
and peat moss to the soil if it is heavy clay loam. In most cases this
mixture should be 12 inches deep. Work any commercial low-analysis fertilizer in before planting. Use about 5 pounds per 100 square feet of bed area or a handful per cluster of three to five bulbs. Be sure to water bulbs thoroughly after planting.
Depth of planting varies with the flower. Recommended depths are: tulips, 6 to 7 inches; hyacinths, 4 to 5 inches? narcissus and daffodils, 6 to 8 inches; small bulbs, such as crocus, grape-hyacinths and snow drops, 2 inches. Measure the depth for planting from the tip of the bulb to the surface of the soil.
For more information see U. S. Department of Agriculture bulletin 439, "Spring Flowering Bulbs," available from your county (farm or home) adviser.
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RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm and Home Advisers
Advisers Will Discuss County Program Development
County program development will be the major topic for dis- cussion at the annual fall conference of the University of Illinois Cooperative Extension Service, October 15-18 in Urbana.
, county farm adviser, and
, county home adviser, and their assist-
ants, , and , plan to
attend the sessions at the Illini Union on the University campus.
Much of the three-day program will be devoted to group discus- sions of helping individual understanding of county program development and the advisers' roles as extension educators, says. Lead- ing the discussion will be Dr. Ronald C. Powers, associate professor of
rural sciences at Iowa State University, Ames.
Other principal speakers on the program will include Dean Louis B. Howard, University of Illinois College of Agriculture, "Do Rural Youth Need a College Education?"; Howard G. Diesslin, director of extension, Purdue University, "Keeping Extension Up-to-Date;" and Professor Irwin Cochrun, director, Bureau of Business Management, Univer- sity of Illinois, "How to Be a Professional."
Farm and home advisers will meet in separate sessions on Thurs- day, October 17, for staff discussions on latest extension methods and subject matter. Dr. J. B. Claar, associate director of the Cooperative Extension Service in Illinois, will discuss the role of the extension educator on Friday morning.
Both the Illinois State Association of Farm Advisers and the Association of Home Advisers will hold their annual business meetings on Wednesday afternoon, with the annual farm advisers association dinner that evening. Epsilon Sigma Phi, the honorary extension fraternity, will hold its annual meeting and dinner on Tuesday evening, while the entire group will meet together for the annual banquet on Thursday even- ing.
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
Special to Farm and Home Advisers Sxtension Council Chairmen Meet In Urbana
, chairman of the county Agri-
cultural Extension Council, and , chairman of the
county Home Economics Extension Council, will attend the con- ference for Extension Council chairmen on Thursday and Friday, November 7 and 8, at the University of Illinois, Urbana.
Also attending the conference as county hosts to the council
:hairmen will be , county farm adviser, and
, county home adviser.
Conference registration starts at 2:00 p.m., Thursday in the Cllini Room of the Illini Union building. Photographs of the county jroups will be taken that afternoon followed by informal tours of such :ampus features as the new Assembly Hall, Krannert Art Museum, the 4orrow Plots, the K-40 counter, Burnsides Laboratory and Bevier Hall, bhe home economics building.
Highlighting the Thursday evening program in the Union will ?e a talk on the University's responsibility in adult education by )r* David D. Henry, president of the University. Dean Louis B. Howard 3f the College of Agriculture will welcome the guests.
A panel of council members and University professors will dis- cuss the problem of carrying out the provisions of the new extension Law in the counties. Panel moderator will be Dr. J. B. Claar, associate iirector of the Illinois Cooperative Extension Service.
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Panel members will include Mrs. Robert Kimbell, DuPage County; Mrs. Norman Weller, Douglas County; R. Gale Baker, Coles County; Ray Vandiveer, Marion County; N. G. P. Krausz, professor of agricultural law; H. W. Bean, assistant director of the Cooperative Extension Serv- ice; and E. J. Barnes, assistant state leader of farm advisers.
On Friday morning Paul Johnson, editor of Prairie Farmer, Chicago, will discuss the meaning of changes in our social organization to those serving agriculture. Discussing the changes that affect society will be Dr. Harvey Schweitzer, extension rural sociologist, and Mrs. Margueritte Lynch, family life extension specialist, University of Illi- nois.
Group discussions on these changes will precede lunch in the Ballroom of the Illini Union. Dr. J. B. Claar will be the luncheon speaker.
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RAJrcf 10/30/63
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FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
Special to Farm and Home Advisers
Water Evercrreens Before Ground Freezes
Since evergreens retain their foliage during the winter while other plants are dormant, they need a good supply of water before the ground freezes.
Soak the soil to a depth of 6 to 8 inches around the trees sometime during the first part of November. This advice comes from
, county (farm or home) adviser. When the
water supply runs short during the winter, evergreens may turn brown.
To further protect evergreens, advises mulching.
Mulching reduces the effect of alternate freezing and thawing on the root system and helps to retain soil moisture.
As a mulch, suggests using crushed corncobs. Apply
the cobs three or four inches deep. Leaving them on next spring will help to reduce weed germination and conserve moisture during dry spells.
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JEWrcm 11/6/63
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Special to Farm and Home Advisers New Trees Need TLC This Winter
Giving some "tender, loving care" this winter to newly planted trees will help them survive winter's fury.
, county (farm or home) adviser, offers
these tips?
Mulch the base of the trunk.
Wrap the trunk up to the first branch. Wrapping prevents moisture losses and sunscald. Use burlap strips about 1 1/2 inches wide or a commercial wrapping paper found in garden stores. Wrap in a spiral pattern, making sure to fasten the burlap or paper securely.
Stake the tree or brace it. otherwise strong winds will sway it, disturbing any established roots.
Driving stakes right next to the trunk is one method of brac- ing. These stakes should reach up to the first branches. Wrap a piece of garden hose or soft cloth around the stakes about 10 inches above the ground, halfway up to the first branch and just below the first branch.
Another method is to drive in two or three stakes away from the trunk. Attach wires from the stakes to the trunk at the same three locations mentioned above: at the base, halfway up and just below the first branches. Protect the tree from the wire by using strips of hose or plastic tubing.
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JEWtcm 11/6/63
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Protect Rosebushes From Winter's Wrath
county (farm or home) adviser,
suggests protecting rosebushes this winter by banking earth around the base of each plant.
advises "hilling up" the earth about 6 to 8 inches
If the plant beds are small, bring in soil so that digging will not ex- pose or disturb the roots of the plants.
Rosebushes should be banked any time after the first hard freeze, but before the ground freezes.
Home gardeners in northern Illinois should also mulch the plants to give them further protection. Use straw, leaves or crushed corncobs. Apply the mulch over the soil banked against the plant.
More information about winter protection for roses is given in a recently revised U. S. Department of Agriculture bulletin. Ask
your adviser about Home and Garden Bulletin No. 25,
"Roses for the Home."
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JEW:cm 11/6/63
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RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE Special to Farm and Home Advisers
USDA Offers New House Plan
If you're searching for an economical three-bedroom house, consider the newest u. S. Department of Agriculture plan.
county (farm or home) adviser,
explains that plan No. 7139 features generously sized rooms and plenty of storage. A coat closet opens from the living room, and the kitchen has a storage area for work clothes. The kitchen closet is also equipped with a lavatory to aid in after-chores cleanup.
Laundry facilities are located in the basement.
A patio area for relaxation, children's play and informal dining adjoins the kitchen and carport, where the homemaker can easily supervise it. It is also convenient to storage facilities in the car- port.
Working drawings for plan No. 7139 may be obtained for 75 cents
from the Department of Agricultural Engineering, University of Illinois,
Urbana.
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Note to Advisers s You should also receive a print of the house plan that is designed for newspaper use.
JEWrdl 11/20/63
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FOR IMMEDIATE RELEASE Special to Farm and Home Advisers
Keep Apples In Peak Condition
Almost everyone in the family likes apples — as snacks for the children after school, in pies and in salads. But after buying them, keeping them in peak condition sometimes poses a problem.
Apples may look nice in a bowl on the dining room table, but
they often don't taste as good as they look, says
County Farm (Home) Adviser .
Apples keep best at 32 degrees F. with about 95 percent humid- ity, says . So* for best results from home storage, try
for conditions approaching this ideal. Refrigerators usually maintain a temperature of about 40 degrees F., and the humidity generally isn't high enough for ideal storage, says .
But by putting the apples in plastic bags — in about 10-pound lots — you'll build up the humidity and preserve the quality. Then use the apples — one at a time or as you need them — from the bag.
If you use lots of apples at your place during the winter and want really choice apples, you could invest $10 in an old refrigerator for basement storage. By taking out all the shelves, and turning the temperature to 32 degrees, you can store a bushel or more at a time by putting them in plastic bags. The rest of the year you can use the extra storage space for party refreshments and other special occasions, suggests.
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JJF:dl 11/20/63
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EXCLUSIVE
RELEASES FOR EXTENSION ADVISERS
FROM EXTENSION EDITORS . . . 330 MUMFORD HALL . . . URBANA
FOR IMMEDIATE RELEASE
Special to Farm and Home Advisers
New USDA House Plan Available
If you've been wanting a home with plenty of room/ a new three-bedroom farmhouse plan may be the answer.
Designed by the U. S. Department of Agriculture, the house
is of masonry, slab on grade construction/ explains ,
county (farm or home) adviser. The plan features
plenty of atorage space, a den or office for farm and household record- keeping, two baths, a laundry center, a utility room, a fireplace in the living room and a family and dining area.
The laundry center is located next to the sleeping area, con- venient to the source of most soiled clothing and linen. Three nearby closets offer convenient storage.
The family and dining area offers facilities for formal and counter top meals. It is so arranged, that the homemaker can easily super- vise all activities while engaged in her usual household tasks. A desk for meal planning, a toy storage cabinet and a sewing center are near the front window.
points out that you may obtain detailed work- ing drawings of this plan, No. 7141, for 75 cents by writing the Depart- ment of Agricultural Engineering, University of Illinois, Urbana.
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Note to Advisers; You should receive a glossy print of Plan No. 7141, designed to be used along with the release by a newspaper.
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