Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-02-17

common loau nave been proved pow
rful ally of the farmer GO, II. 10
and II moths were found in the stom-
achs of toads captured under an
electric light) The myriads OF min
ute animalcules and Water insects,
snails, etc. keep stagnant water free
from poisonous growths.
Or. Lutmans address was somewhat
as follows:
POTATO DISEASES.
ANYTHING that tends to lower the Weld
or quality of this important crop should
be prevented If possible. On account Of
its recent introduction to northern eli
mates and its intensive breeing 1t has
bcen weakened so as to be very suscep-
tible to disease.
These diseases may be classed:
T. Due to climatic or soil conditions.
o Duo to insect injuries
g. Duo to fungi and bacteria.
Our climate Ia drier and hotter in the
summer than the one from which the
potato came and so produces phyeologi-
cal diseases The most important OF these
is A drying up OF the tips OF the leaves.
tin burn. resulting In a lessening of the
leaf surface ana OF the yield.
Insect injuries are usually In the form
Of holes in the leaves or even entire
leayes are eaten away by the potato and
flea beetle.
Fungoue and bacterial diseases attack
either foliage or tubers, some affecting
both. The most common are early blight.
late blight, hlack-leg. and scab. Early
blight produces a blackening of definite
snots on the leaves. Late blight causes
| a hlackcnius and rotting OF the leaves
| and later ~ the tubers. Black-leg. as It's
name implies, Is a blackening Of the
| stem Of tho plant Just at the surface of
the ground both top and tubers being
smaller than normal. Scab is n rousher-
ing OF the skin Of the tubers due to O. FUN
gous growth on them. Rottlng Of tubers
after storage may be due to bacteria or
to the late blight
| Remedies bordeaux applied to 6
times viii prevent early blight. Into
blight. tlp-burn. and insect injuries II
mixed with arsenic. Scab can only be
prevented when once in a soil by planting
| potatoes IN now soil.
Miss Wheelers address was as follows;
WHAT A WOMAN CAN AND WHAT
| SHE CANNOT DO IN KEEPING
POCI TRY.
What a woman can and what she can
not do In keeping poultry must depend
upon the woman and upon her environ
| ment.
As for the woman. she should enjoy
rural life and ne interested even en-
Unused to the boiling point, in all live
things that grow. especially in the lin'
OF her choice poultry.
Her quaifcations-infn patience
persistence and thorouchness In detail
common sense, hope, Imagination anc
adaptAblity.
I do not mean the Kind that "think
she would Ike it." To win her wa!
to success through cares, hardships, sh
must ENJOY It way down to the groun,
and know that She does.
As regards her environment. in som
cases she makes her own, In others, 4
certain extent, It Is made for her.
A woman who makes her own environ
ment in poultry IS occasionally one VIII
has been selfsupporting in a city till a
middle or advanced life who awakes Z
the deadly monotony of existence stretch
ing unbroken until she shall be turne
adrft, homeless and alone, To such a
ono rural home, a little corner all one
appeals as a glimpse of paradise
Yet these are the materials of whic
our poultry wreckages are chiefly made
! for the reason that they give us tn
worn out ends Of their lives-ne!ther vi
derstand themselves or what they ur
dcrtake. To them I say Ego slow. Get 1
touch with the work before you are /
: too deep to pull out"
i woman of limited means, provdin
her habits of life are not crystalized-
: she is still plant. will probably (give
n the necessary qualities or 'make-up'
achieve success TO be envled by he
S less favored sisters, as her business trail
d ing and habits will prove OF inestimab
: value TO her.
h Lastly we come to consider the woma
r whose environment is made for her. t.
;. woman on the farm. or whose husban
a father or brother. being interested
d spoultry. themselves, also interests he
h Each one Of these women has her ov
II special possibility and opportunity
IS work into a mighty good thing. To
Is sure--she must use a lot Of tact mr.
n know how" Just her wits to wor
blaze out a trail for herself Believe me
1t will pay,
n Mr.. Stadtmueller said in brief
MODERN MILK MAKING.
70 Three phases of milk production are
Is particular Significance. MIX as food.
e relation to the public health its econar
t. Importance in farming.
t, Cows milk and its products a
t. intimately associated with the develo
lie ment of the human race 1t contains ,
T. elements necessary to life and IS Z
e, most easily and completely digested
X, all foods. Consequently, in Its pure for
re in importance 1t leads all foods Yet
IN true position in relation 10 public heal
Id is matter OF but recent demonstrate
pit and the skepticism and indifference q
IS. still displayed by many toward. this II
ir portant phase Of milk production.
ss has been demonstrated that certain d
a. ease producing germs may be tran
H. mitted to man through milk. Uyph,
Is fever. diphtheria and scarlet feve
-. Others, notably tuberculosis. are son
b. times included in this category Anott
of series, causing putrefaotive decompo
ry ton. occur with greater frequency a
r. abundance and are the main cause
at digestive disturbance ana of most ca,
ar Of cholera infantum Of bottle-fad infan
None OF these, save tho germ OF .ub
ed cuosis. abounds In the udder The
,ir of contaminated utensils or hands.
nd dust and filth entering the milk dur
is milking or subsequent handling Their
ct are responsible The knowledge OF tn
p facts requires complete redirecton