The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1897-04-28

utDlD VI Int luIION Ndiylub III
ent soils. so as to leave as many bulbs
as possible near the surface to he ex-
posed to alternate freezing and thaw-
ing. Any surviving shoots should be
destroyed by early spring cultivation,
! and after thorough fitting, oats or bar
| ley may be sown or corn planted. Oats
or barley are better than a hoed crop
unless the latter can be well cultivated
| until midsummer. This process re-
! peated for two successive years will
| destory nearly all the garlic and the
remaining plants may be more econom-
| ically destroyed by othe methods.
LIME AND SALT.
A liberal application of lime in pas
lures and meadows will improve the
growth of grasses and clovers, and thus
aid in crowding out garlic. This will
be found especially effective in soils
deficient in lime, as is the case through
out large proportion of the garlic-in-
tested area.
Hogs confined on garlic patches in
sandy land will root out the bulbs and
destroy them, and in some instances
good results have been obtained by
plowing the land and turning them on.
Sheep pastured in garlic-infested
fields late in autumn and early in
spring will thin out the plants by pre-
venting the developments of leaves. In
some cases it may be necessary to salt
the garlic occasionally to induce the
sheep to get q taste to overcome their
natural dislike for 1t.
After wild garlic has been thinned
out by any of the above methods, or
where the plants are still confined to
isolated patches, complete eradica tion
can be most economically effected by
the application of carbolic acid. A sin
gle drop of strong carbolic on leaf or
shoot will kill the shoot and the bulb
from which 1t grows. Half teaspoon
full applied so as to strike most of the
shoots in bunch as they grow in pas
lures and lawns will kill the entire
bunch. The cheaper quality of com,
mercial carbOlic acid, retailing at 80 to
40 cents per gallon, is effective for this
, purpose. This should be used with lit
tie or no dilution. 1t is easily applied
with a common machine oil can or Il
: garden watering pot with small rose
, or nozzle. To complete the eradiCa-
= ton by this method the ground should
: be carefully looked over during each of
the two succeeding years. This may
4 best be done in winter or early spring,
when the plants are not hidden by
l other vegetation. Stock, being kept up
2 at this season, is not likely to be pois-
l oned, and doors and windows being
l closed, the offensive odor of the acid
will be kept out of houses. Expert
ments have proved that carbolic acid
8 will kill wild garlic even when the
1 ground is frozen. While this process
n certainly requires time, it takes nc
e longer to apply carbolc acid to a gar
= lie plant than to put Paris green on a
;. potato plant, and 1t requires much less
n time than would be necessary to dig ou
e the plants or chop them off with a hoe
: or spade, practice that has often been
n tried with Indifferent results. Crude
= sulphuric acid, such as is used in east.
+ ern Pennsylvania for destroying Can.
$ ada thistles, will kill garlic but thi.
C acid is exceedingly corrosive, and there
d fore can not be handled as easily ant
e as safely as carholic acid. A water so
h luton of sodium arsenite or of arsenic
o and salsoda will kill wild garlic but i
would be less repulsive to stock thar
l. carbolic acid and more likely to resul
in cases of poisoning.
TO STOP MILK TAINT.
= Many efforts have been made t,
e avoid the tainting of dairy products b,
'r wild garlic or to remove or disguis
e the odor. In some localities small
IL pieces of saltpeter are placed in tn
pail during milking. While saltpete
IL does not produce any immediate harm
i full effects when thus diluted and takel
y in small quantities, it's continued us
u is very likely to result in injury.
Il Simple aeration by pouring the mil
from pail to pail while it is still warn
ie from the COW improves it to some eX
~ tent and in large dairies differen
styles of aerating machines are use
with good results. Pasteurizing mil
:, in open vessels at a temperature Q
80 about 1856 degrees +. will remove tn
: garlic flavor to a considerable eXtent
- but experiments have shown tina
- when heat alone is used it Is neces
sary to boil the milk for some time
% get rid of the odor Experiments con
o., Quoted In Virginia creamery seem
.o prove that a process combining aera
30 tion and pasteurization is the mos
~ successful. This treatment has the ad
- vantage Of using no chemicals, and tn
as operations is simple. Another method
-, recently described in a prominer
10 dairy paper consists in washing tn
10 cream with double it's bulk of water,
~ which a little saltpeter has been dis
y, solved, raising the temperature suhf
II ciently to pasteurize the cream, an
Iv then Immediately passing it through
or centrifugal separator. BY this proces
Ia, the cream loses much of its weed flaVo
but as it has been pasteurized it mus
IN have a ferment or starter" add to
he to insure proper ripening.
n 1t is difficult to remove all of the gaI
,r lie flavor from milk, and dairymen ger
he orally afgree that to have milk entirel
Ia free from it the COWS must be keI
Is away from where the weed is abunC
en- ant. Not only this, but the stables an
of dairy room where milk is to stan
lr- must be, kept free from garlic odo
II which like many other odors, is read
TO absorbed by milk. If cows, pasturir
d. where there Is considerable garlic, al
he shifted TO another field where there
none and where good water is Obtain
,ss able, at least three hours before mill
dy ing time, so that they come to the mill
lr- ing place with breath and bodies fr,
ne from taint, the trouble will be reduce
rd to a minimum. II a garlic-free fie
le- is not available, the animals may
IS. brought to a stable yard and there Il
4 4. g...4lg