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I t . tot mi mm August II, 1921 rage six - MOUNTAIN AGRICULTURE Conducted by Mr. Robert F. Spence, Farm Demonstrator and Specia Investigator HISTORY OK I'KANTT ROr Ity Thee. O. Strunk, Club Member On June .1, 1921, I broke, harrowed and marked my ground. June 8 I went to Hormley & Davidson's and bought ten cenU worth of Old Vir- . . . - . t fc t & 1 ginia peanuts, wntcn i nrouKm w ' and shelled Then I made up my time as me commercial lenmnr, uui hills using'a fork of manure per hilt, 'when the land ia plowed. The lime covered over with my sandy loam! should be applied broadcast after the soil. Having made my hills, I punt ed three nuts in each hill, patting the soil firm to hold moisture. The entire crop was up by June 13, with the exception of three, which were taken up by a mole. They were plowed for the first time, June 25. I plowed close to the vines In order t get the ground In a very looee con. ilition, as peanut grow very much better In a loose soil. Then with my hoe I made away with the remaining weeds and grass, and also raked a small amount of soil to the young plants. On the oth of July I took the plants thru the same hoeing as June 25, except I raked more soil to the plants this time. The peanuts were blooming July 12, and on July 14 I went over them and put dirt In the center of the cluster in order to spread out the vines so that so much energy would not be wasted sending shoots into the ground thru so much space as it would otherwise; these shoots have the peanuts on the end, and, this being the case, we readily see that if all the food Is used to grow the shoots, the peanuts will come up missing. It is wonderful to see the shoots of my peanuts run ning into the ground from the vines, which are rapidly increasing and spreading. A few words concerning the peanut crop is appropriate at this time. Soils for Peanuts While peanuts will grow on nearly any type of soil, a sandy or sandy loam soil, preferably light in color, gives the best results. Dark soils or those containing a considerable per centage of iron are likely to stain the shells, rendering them less desir able for market. For stock-feeding purposes, however, the staining of the shells is of little consequence. Soils that become hard or compact are not adapted to peanut growing, owing to the inability of pod stems, 'or "pegs," j to penetrate the surface. Poorly drained or sour soils are not suited to the peanut. The ideal soil is a sandy loam containing a consider-. able amount of humus, or vegetable matter, together with an abundance of lime. Preparation of the Soli The soil for the peanut should be thoroly prepared by plowing, harrow ing, and dragging or rolling. The time to plow depends upon the char acter of the soil and its previous treatment Where there is no danger of the soil washing, fall plowing i advisable, especially if any coarse materials to be turned under. Sod land should also be broken during the fll or winter. On land where there is no crop the plowing need only be done in time to allow the soil to settle before planting. Land plowed in the spring should be harrowed a short time after plow ing in order to prevent the loss of moisture. Fall-plow land should be ht.rrowed early in the spring and at intervals of a week or ten day un til the peanuts are planted. On soils fairly well drained level culture should be practiced, but whare the drainage is pcor, it is advisaVe to throw up slight ridges upon wh'rh to plant the peanuts. Where water stands upon the lrnd for any consid erable length of time peanut should be planted on ridges, which should be ai low and fiat as the conditions will allow. Fertilizers and Manures The peanut responds to the use of commercial fertilizers when the soil contains a reasonable amount of hu mus, but on soils that are adapted to peanuts large quantities of fer tilizers are not necessary. A mixture containing 2 percent nitrogen 6 to S percent of phosphoric acid, and 6 to 8 percent of potash is recommended for sandy or sandy loam soils. This khould be applied at the rate of 200 to 800 pounds to the acre, depending upon the character of the soil. The fertilizer Is usually applied in a nar row strip along the row, a 1 -horse fertilizer distributor being often used for the purpose. The fertilizer should be thoroly mixed with the soil. Barnyard or stable manure should not b used the same year the peanuU are to be planted, because of the large number of weed seeds contain ed in the manure. Fresh manure, therefore, should be applied to the crop grown the previous season. Imports or of Lime la the Soil Peanuts require an abundance of lime to insure proper ripening and the filling of the pods. Where the soil contains limestone or shells it may not be necessary to apply limt but on soils that are Inclined to be in the leant aour, lime should be used, of the department's plant breeders, 1.000 pound of fresh-burned lime or has already successfully made hy 2,000 pounds of fine ground lime- J hrida between the American, Japanese stone being applied every our or and Chinese chestnuts, there la good five years to each acre. The lime j ground to believe that thru hybrid! should not be epplied at the sanitation it wiliebe possible to produce . i ., - . mi i . land la plowed ami moroiy mixeu with the soil by harrowing. Planting Peanuts The peanut should not be planted until the soil has become quite warm, ar.d, as a rule, a little later than com. I The Spanish variety may be planted later than the Virginia type, as it re quires less time to complete its growth. The best distance Xo plant peanuts varies according to the soil and va riety. The Vi'pinia Runner variety on good soil should be planted 12 to 15 inches apart in rows at least 36 inches apart Virginia Bunch pea nuts are planted in rows 30 to 36 inches apart and 0 to 12 inches apart in the row. The Spanish and Valen cia varieties are planted in rows 28 to 36 inches apart in rows 30 inches apart. The quantity of seed required to plant an acre depends upon the close-1 ness of the planting. As a rule it, requires 1 1-2 to 2 pecks of shelled Virginia and 11-2 pecks of shelled Spanish peanuts, or 5 to 7 pecks in the pods, to plant an acre. On light, sandy soils the seed should be cover, ed 1 1-2 to 2 inches and 1 inch to 1 1-4 inches on heavy soils. The Cultivation of reanut The- cultivation of the peanut should begin soon after planting and due to a slight falling off in the de continue until the vines occupy the mand and the fact that production is ground. If the surface of the sou , gets hard before the plants break thru, it is a good plan to run a weed er over the field to break the crust As soon as the rows can be followed recular cultivation should begin. A 2-horse riding cultivator is employed to a large extent in the old peanut growing regions, altho 1 -horse culti vators are used by many farmers. A cultivator -will give better results than a sweep or plow. The surface should be stirred as soon as possible ftr rain in "rIer ?reVent th' baking of the soil. After the peanuts begin to "peg or form pods, they should not be dis turbed or given further cultivation. For the last cultivation it is a com mon practice to employ a cultivator that will roll the soil up under the tire without one. This idea is en branches, to provide loose soil for the tirely erroneous, say the manufact- "pegs" to penetrate. Information concerning the Har. vesting of Peanuts will follow later. FARMERS TO SEE RESULTS OF: BEST FARM PRACTICES Lexington, Ky., Aug. 10. Exten sive educational exhibits to show Kentucky farmers and their wives the advantages of different farm and home practices are being planned by the extension division of the College of Agriculture for the Kentucky State Fair which will be held Sep tember 12 to 17, according to recent announcements from the college. Approximately 15 different depart ments, including '.hose from farm en gineering to house iconomics, will contribute toward the exhibit, which is expected to be one of the most ex tensive ever made by the ' division. As in former years, the display will be made in the Grandstand Building, where the space allotted to the di vision has been doubled. In addition to the educational displays the col lege will enter nine fat steers and ten sheep in the open classes. WILL SEARCH OLD WORLD FOR VALUABLE ECONOMIC PLANTS J. F. Rock, agricultural explorer of the United States Department of Ag riculture, will leave Washington about August 20 on a three-year trip thru little-explored regions of south eastern Asia in search of useful va rieties of trees and plants which are unknown to plantsmen of the western world. One of tho special objectives of this expedition is a search for chest nuts worthy of introduction to thei eastern United States. There are known to be chestnuts In western China and southward into Siam and Burma and even as far south as Ja pan which for immense forest trees. The resistance of these trees to the bark disease is unknown, but . . ... m M since certain seedlings m a awan chestnut sent In by Meyer in 1906 from China have shown a high degree of resistance to the blight, it is deemed important to secure all the chestnuts of that region both for ex perimental Introduction as timber and nut-bearing trees and for the purpose of breeding up a blight-resistant hybrid chestnut tree which J will take the place of the American chestnut, Trvf rapidly dying out. Southeastern Asia la the home of the chestnut and it relative, the caetanop si. There are more aperies there than in all the rent of the world to. gether, and ainre Dr. Van Fleet, one .1 : : 4 . . 1. 4 t M A rrm.-w.oi innmut iorri 'tree to replace the American vanish, I irg species. in luium nun wiin una ma major work, Mr. Rock will complete his studies of the Chaulmoogra oil tree source of the leprosy cure of the warmer portions of that region and study the various wild and cultivated planta which are Worthy of being brought more forcibly to the atten tion of the botanists and plantamen of America. HOW TO BAKE A PIE Juicy fruit pies present unexpected difficulties to the home cook owing to their tendency to become soggy. Specialists in the experimental kitch en of the United 'States Department of Agriculture have found, in the course of pastry-baking experiments, that if the umlvrcrust is prebaked un til slightly brown, the pie wil be much better. Another point brought rut in connection with pastry making. especially in warm weather, is that speed in handling is an important factor if the housewife does not wish her dough to become soft and consequently difficult to roll and lift. SWIFT PRODUCE REVIEW The butter market has shown some weakness during the latter part of this week, resulting in definitely lower prices at the close. This is keeping up remarkably well, consider- ing the season. Poultry receipts are increasing, and prices are generally unchanged. As spring chickens reach the marketing Bge, the movement will undoubtedly increase, resulting in some decline in buying and selling values. Receipts of fresh eggs are about normal for this season of the year, with quality generally reported . as improving and prices ruling a little higher than previmus week. MOTORISTS AVOID VALVE TROUBLE Some motorists have an idea that it makes little difference whether or not a cap ia used on the tire valve, and when a cap is lost, they use the urers of Revere tires, and motorists who do not use the valve cap can ex pect valve trouble. When the cap is not used, there is every probability that sand and dirt; will work down into the valve and ultimately produce a leak. While a tire remains inflated this dirt in some cases may do no harm. But when a new inflation is made the pump drives the dirt down into the valve and makes an air-tight connec tion almost impossible. A SANC GOLFER. "Well, I've at least reached the point where I think I shall be able to get a little comfort out of golf." "That so? Mastered the swing, have youT" "Not at alt, I've Just brought my self, after five years of dis4ipolut tuent, to the conclusion that I am never going to be amateur champion. From now on I shall try to enjoy breaking one hundred now and then." CINCINNATI MARKETS. Hsy and Grain. Corn No. 2 white 64c, No. 3 whit W0il.IV, No. 4 whits ClfjfKic, No. 3 yellow (KfitKiHc. No. 4 yellow CO& 01c, No. 2 mixed 62 4 3 ftlc. Sound Hay Timothy per ton $16.90 620.73. clover mixed f 18. Wheat No. 2 red 1 12311 1.24. No, S red 1.20'&1.SM. No. 4 red fl.XTJ 1.19. Butter, Eggs and Poultry. Butter Whole milk creamery extras 40c, centralized extras 41c, firsts- 3Uc, fancy dairy 33e. Eggs Extra first 33c, firsts Sic, ordinary Urals 20c. Live poultry Broilers 2 lbs and over 2"c, 14 lb and over 2Sc, fowls 4 lbs and over tc, under 4 lbs l'.ty'JOC, roosters 14c. Live Stock. Cattle Steers, good to choice S7.A0 60, fair to good tju7., common to fair 1(IU. heifers, good to choice Wti fair to good I.VflO, common to fair :t.i'(j:; runners JiJi2, stock heifers 4fc3, stock steers J'tt. C'alves-4iood to choke 11 H 11 SO. fair to good $7811, cum moo aud lurge IToU. Sheep Good to choice $.&5.S0. fair to good 'i 'Ait common IMf 2, lambs, good to choice lllOll.'iO, fair to good $7.3ifc 10 30. Hogs-Heavy 1 10 2Si& 10.70, choice puckers aud butchers f lO.TStpll, me dium $11, common to choice heavy fat sows $7&8, light shippers $11.0), pigs (110 lbs and lea.) fUtf U.W. SIMPLE RECIPES FOR CORN MEAL Among Most Economical of Food Materials in Different Sec tions of Country. AFFORDS PALATABLE DISHES North and South Differ Considerably In Preference for Grain Particu lar Attention Should Be Given to Storage. (Prepared by th United fltatea Tapaft nirnt of Agriculture ) At ordinary prices corn meal la among the more economical food mate rials. Many pHlatahle dishes may be made simply of corn meal, salt and water, or the meal may he combined with various other mnterlala. Kecles for the use of corn meal that will he useful everywhere are not easy to make, for the uieal used In various parts of the country differs conshlerahly. In general the granular, which Is used more commonly In the North, requires more water and long er cooking than the water ground, which Is used more generally In the South. This extra cooking I needed to soften the meal and remove the granular quality from which It gets Its name, and must often he given to the meal before It Is used In making bread and some other dishes. Two Kinds of Meal. There are two general kinds of corn meal, the granular, or "new process," and the so-called ,"water ground," or "old process." The granular Is more used In the North, the water ground In the South, though t)e tatter Is also well known In many parts of the North. The granular meal Is milled from kllndrled degenued corn be tween roller which may become quite hot during the process, snd Is bolted. It feels dry when rubbed between the fingers. It Is convenient for use, for It keeps well and la suitable for mak ing corn breads which contain baking The Most Toothsome of the Meal Should Be Taken From the Mill In 8mall Quantities. powder or eggs, or In which the corn meal Is combined with wheat. For some sorts of cooking It requires soft ening by scalding. The water ground meal Is prepared very generally from white dent corn w hich lias been neith er kllndrled nor degenued. It Is milled between stones which are not allowed to reach a high tenierature. aud may or may not be bolted. It Is not so dry aa the granulated tueal and feels softer or more flourlike to the touch. While It can be used In cook ing all sorts of lorn bresd. It Is par ticularly suitable for the .simpler forms of bread which consist chiefly of meal, shortening and water or milk. When ued In euch breads, however, It should not be ground too finely. Kln.-e com meal spoils rather easily, special attention should be given to the way In which It is stored. It should be kept In a cool, dry place, and should be closely covered to ex rlmle Insects. This applies to the mill and the shop as well as the home. The "water-ground" meal olU more easily than the granular meal. When convenient, therefore. It should be Milled only. In small (quantities aa needed. In a general Way, corn-meal breads, though of very great variety and knowu by many different names, fall Into three class.: Those raised by air beaten Into them; those raised by baking powder or soda, and those raised by yeast. The meal Is partic ularly adapted to the making of the first kind, for, as we hsve seen, there Is nothing corresponding with the glu ten of wheat to hold the particles to gether and to prevent theiu from be ing driven apart by the expansion of the air. Such breads are best made from the coarser meals and are usual ly very simple In character, often con taining nothing more than meal, aalt, and either water or milk. Sugar la sometimes added In some localities, though In others this Is not considered desirable. A small amount of fat la also added sometimes. Recent care fully conducted erperlmeutt have '4 shown that these simple breads, which are tender and light, though solid In appearance, ran be satisfactorily made out of finely ground meal. If a little baking powder la added. In the corn meal bread of the second class, which are made light by the carbon dloild given off by baking powder, or through the action of sour milk on soda, the gluten deficiency of the corn Is made up for hy the use of eggs, which bold the air bubbles which make It light. In breads of the third class, those raised by the carbon dloild given off by the yeast, the gluten deficiency In the corn Is supplied hy the addition of aome other flour, usually wheat or rye, Yenst-ralsed corn breads do not dry out nearly so quickly as the other type, and they are palatable either warm or cold. For these reason they are convenient for the housekeeper who dot's not wish to make bread fresh for each meal. Provides Other Dishes. Corn meal may be used In preparing many excellent dishes other than bread. A very substantial dish Is corn-meal fish balls. It Is made of two cupful of cold white corn meal mush, one cupful of shredded codfish, one egg and one tablespoon ful of butter. I'lck over the codfish and soak It to remove salt. If necessary. Combine the Ingredient and drop by apoon fuls Into hot fat. Drain on porous paper. These rodflsh ball compare very favorably In taste with those made with potato and are prepared more easily and quickly. The mush must be aa dry as possible. FEATURES OF GOOD KITCHEN Coed Light and Ample Supply ef Freeh Air Are Among Essential foe Best Results. A conveniently arranged and equtpiied kitchen means lighter work and shorter hour for the housekeeper and her helpers, say household special ists of the United States Department f Agriculture, who give the following hints In Fanners' Bulletin 007. The Ksnn Kitchen a a Workshop: Plenty of light and good air are essential to good results In the kitchen and to the comfort of those working there. Running water, and a drain for carrying off waste save the house keer many steps ami many hour. Pantry, dining mHO, and storerooms should be convenient to the kitchen and so far a poaalbte oo the same floor level. Floors, walla, celling and woodwork should be made as easy la clean as possible by oiling, pelnttw. or cover ing with suitable washable material. Cnflnlshed wood floors, moldings snd table tops are poor economy; they are bard to clean and soon show stains and sign of wear. Durable, convenient equipment Is most economical and should be ao placed that there Is the least possible strain on the worker's muscles as she performs her tssks. Many of the tired hack are the reafjt of Improperly placed kitchen equipment SOME MAIN DISHES. Here are a few dishes, some of which msy be used ss the msln dish for the meal. Msxlcan Ham. Take a slice ef ham cut twice as thick as thst used for ordlnsry fry lug, rub a small teaspo o n f u I of mustard Into Its surface with a tableapoouful of brown sugar. Lay this In the bottom of a large casserole or baking pan. Pare and slice thin snlfhient potatoes for the family. Cover the ham to the depth of two or three Inches. Dot with bits of butter unless the ham has plenty of fat on the edges. Sprinkle with peper and cover with milk a you would (srepsre eicslloped pota toes. Hake in a moderate oven for two hours. The baiu will lie tender and delicious and can be cut with a fork; the potatoes will be seasoned to a turn and the family haa a one- dinh dinner which will serve. If the family la small, for two meals. ThoHe who have prepared them say that drlcxl fruit make more delicious butters than the freau fruit. For ap ple butter take the dried apples, washed and soaked over ulght In cider or water, then rook them In the same liquid until tender. A flrelesa cooker la a good place to rook It In. Add about one-third of the bulk In sugar. Cook ss thick as desired ; mors sugar may be added If liked sweeter. A de lightful change Is made In blending different flavors such a aprlcota and apples, using two-thirds the quantity of apple to one-third of apricots. Cottage Cheese Pie. Melt two table sHHuful of butter; In It cook two tabu-spoonful of rorustarcb aud one half teasioonful of aalt; add two third of a cupful of honey or sugar, one cupful of cottage cheese pressed through a ricer, the yolk of three egg beaten light, the grated rind of lemon or orauge; mis thoroughly and turn Into a pastry lined plate In the same manner aa for custard pie, Hake until firm. Heat the whites of three eggs light, add four lablesioon fuls of sugar and spread the meringue over the pie. Dredge with a teaspoon ful of sugar and let cool In a moder ate oven until the meringue Is lightly tluted. Serve the ssiue dsy It I toad. imOVED irmFOMI INTON ATONAL SundaySchool Lesson T (Hr k.. r h nnwATKK, i. r. Teacher of Knsll'h Hlble In the Mnedf tlibla Insiiiiiie of 'hli Si I t. IS.'I. Wstra Nt'per t nlon LESSON FOR AUGUST 21. PAUL PREPARES FOR WORLD CONQUEST. 1.FBSON TKXT Ac's II I. 1 (HH.DKN TKXT-Milt hi!v that throunh th arsce of tli lor Ju Christ we shall be ! - Acts 14:11. KRKKItKM'K MATKHIAL-Oal. i I 1-3. M'h t -. . . ,. I'HIMAKY TunO-Bom of Pauls Helpers. JI'NKMt TOPIC-twinning of the Sec end Misstntiarv Inurnry I NTKKM M 'I TK A M SKN l HI TOPIC -Rvvlsitms rrlnla In Asia Minor. rnt'MI IKOfl.K ANI AKli.T TOPIC -l'aul Champions Chrlailan I.lberty. I. The Controveray In tb Church at Antioeh vv I S). This dlfllculty was a most serious one. for It threatened the dlsmptlon of the church lulu Jewish and (lentils divisions. The question w aa. "Shall (lent He co verts he required to keep the Mosaic law as a condition of anlvatl.mT" lid Issue was brought on hy the coming of rertnln men from Jenisalem who declared. "Kicept ye be circumcised after the manner of Moves, ye cannot be saved" (v, 1). The question was ao difficult that Paul and Karnaha were unable to put them to silence. These Jewish legalists, bad the letter of the Scriptures on their aide; they could point to the commandments where this was enjoined upon believers (('.en. 17:141. I'sul could not point to any Scripture wlirre It bad been abro gated. If Paul could plead that Abra ham was Justified !efore he was cir cumcised, his antagonist could Bay, "Tea. but after Justification the rite was divinely Impose!." The brethren St Anlloch decided to refer thw mstter to the mother church at Jerusalem. Ac cordingly Paul and Barnabas and others were sent as a deputation to Jenisalem. II. Th Deliberation ef the Council (vv. 21). 1. Peter'a Speech (vv. 7 11). He argued that td bad borne witness to His aiveplance of the OentHea by giv ing the Holy Spirit to them the same as unto the Jews. Since, therefore, (Jod kad not put a difference It would be folly for them to do so. Ood' action. In sending Peter unto them wa the unanswerable proof that there was no distinction to be made. ?. Paul and Itnrnabas rehearse their experience (v. l'J). They told how that Cod had set III seal of approval upon their preaching of salvatl.m by grace through faith apart from worka. by the working of sign and wonder through them. S. The argument of James (vv. 14 21). lie took the fai declared by Peter and showed how It harmnulred with the prophecy of Amoa. He allowed that the reception of the Oeo tlles was in In conflict with Ood's plan, but In atrlct harmony there with. Cod's plan for the age I follow: (1) Taking out from among the (ientlles a people for 111 name (v. 14). This I what Is now going on the calling nut of the church. (2) After the church Is completed and re moved the Itrnelltlsh nation will be conversed and restored to their land and privileges hy the Lord himself at HI return (vv. 1. 17). (.1) Kollow." Ing this will be the conversion of the world through the agency of roe) verted Israel (v. 17; rf Kom. 11: IS). Ills Judgment waa that the On tiles should not be troubled with things that are Jewish, but should be warned against the perils of heathen Ism, such as meat offered to Idol, fornication, and blood. III. Th Decision (vv. 2"J The mother church at Jerusalem came to a unanimous agreement and accepted the resolution offered by James. They not only sent a letter stating the decision of the conference, hut took the wise precaution to aend Influential nieu along with Paul and narnabas to bear the same testimony by word of mouth. This letter de nled the authority of the Judalzln teachers (v. 24), and declared th method by which this division had been reached (vv. 2.V27). IV. Th Sseend Missionary Jeumty Begun I.V:I; 1(1 :S): 1. Contention over John Mark (vv !UV41). Paul was auspicious of Murk because of his desertion on the fortnei Journey. ItnrtiHhas ttfk Mark and sailed to Cyprus. Paul chose Silas and went through Syria and Clllcla con. finning the churches. The Lord Hint overruled It to good, for It gave au opportunity for wld.-r dlswoiltiHtlor of the voNiMi 2. Finding Timothy (11 S). Thli f was at the very plHce where Paul t Ids first Journey bad endured cruel stoning. Tlmojhy was with Paul through much of bis work ever after ward, a grent 'blessing to him. Heisklah, th Builder. And the rest of the act of lies klah, and all hi might, and how ht made a pool, and a conduit, and brought water Into the city, sr the) not written In the book of the rhron Idea of the king of JudahV-II Klngi 20:20. Th Purs and th Deflled. t'nto the pur all things are pure but unto them that are deflled and unbelieving Is nothing pure; but evet their luiud and conscience Is defiled Titus B0:1. i i I I