Heppner gazette. [volume] (Heppner, Morrow County, Or.) 1892-1912, 1908-04-30
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FAMILY HOTBEDS.
Some Good Suggestions for the Sinai
Beginner.

Some Good Suggestions for the smaI
Beginner.
By J. R. shinn, University Of Idaho Moscow
Some kind OF hot bed is ali essential
factor il one is to secure crops from
plants that require an exceptionally
long season for maturing. A hotbed
also affords an opportunity to grow GER
tain crops, such as radishes and lettuce,
in advance of the season. Such crops
as tomatoes, cabbages. celery and cauli-
flower, practically demand that they be
started in the hotbed before they are
transplanted to the field, especially in
the North. As these crops must ever
be regarded as tho s&ple product Of
every wellbalanced gafden. the con-
struction and management Of hotbeds
is very timely topic for the prospec-
tive gardener to consider.
First of all, a hotbed may be defined
as an inclosure covered with sash and
furnished with artificial heat go that
the plants are kept in an actively grow
ing condition. Common stable manure
constitutes the main source for securing
this heat. There are several require
ments that should be noted regarding
the kind and quality Of manure used
for hotbeds. 1t should be practically
the same age throughout, and it ehould
be of such texture that when packed it
will neither be fluffy nor will it be
soggy. On the other hand, it should
respond with springy elasticity be.
meath the weight of man, without
fufing up when the pressure is re-
moved. Horse manure which has from
one-third to one-half straw composing
its total bulk will usually be found to
provide this requisite texture. More
over, this manure should be fresh, in
order that fermentation may proceed
rapidly.
The process of fermentation is started
before the manure lie placed in the hot
bed. To accomplish this the manure
is usually piled in long, shallow,
square-topped piles; if dry when piled,
1t is moistened throughout, and if it Is
apt to become water.soaked, as is the
case in rainy climates, it should be
piled under shelter, for where 80 much
moisture is present manure will re-
main cold. The first fermentation is
almsst sure to be irregular, so it is ne
cessary to fork over the pile, distribut-
ing the hot manure throughout the
mass, in order to get the heat uniform
ly distributed. When it is noticed
that steam is coming from the pile
again uniformly, it may be taken as evil
dence that the manure is ready to place
in the hotbed.
After one thoroughly understands the
important details of preparing the
manure for the purpose of heating, at
tention should be called to the location
and construction Of the pit and frame.
Pits are usually dug from "a to 80
inches deep and of sufficient size to ad.
NIT the frames being placed inside
their walls. Slch pits should be To-
Gated near some much-fIequented path,
in order that they are sure to receive
the requisite amount OF attention. Al
ways have the hot bed facing the south
and II such site is available, put it on
the south side Of some building or tight
board fence or hill. Protection should
also be sought from the prevailing
winds, for winds have decided effect
in carrying away the heat. A we'll
drained location is also an essential re.
uirement.
Hotbed sash are 3x6 feet in size and
cost about So each. Frames for these
sash are made with the back II inches
higher than the front, the Litter being
10 inches. The number of cash and
the size of the frame will depend upon
the needs of the family. Usually one
frame 3x6 feet will afford sufficient
hotbed area for family of six.
Before the frame is placed upon the
pit the fermenting manure is placed in
the pit and thoroughly compacted,
bringing the level of the manure to
within three inches of the surface OF
the soil. From three to six inches of
good loamy garden soil are distributed
evenly over the surface of the manure
in order to furnish seed bed. The
seed is not plan ed until the excessive
heat CT the first few days has begun to
subside. By the use of thermometer
the temperature may be accurately as
Tomatoes may be sown at
of 90 to 50 degrees, cab
bage and lettuce from 80 to 20 degrees.