The Richmond palladium and sun-telegram. [volume] (Richmond, Ind.) 1907-1939, 1911-02-09

matter how efficient system of
soil management may be under one
set OF conditions, ii must be changed
more or less 10 make it equally good
under different conditions
This modification to suit local con-
ditions is and must always be tho
problem of the individual farmer, and
II is necessary that he have an ac
curate conception OF the more import
ant fundamental principles of soil fer
tility if he would succeed in making
practical use of the scientific facts
which the experiment station places
before him. Now obviously il is i'm
possible TO cover the ground in Il
couple of lectures; but it is possible
to point out some of the sources of re
liable information. The experiment
station and the United States depart
ment of Agriculture publish bulletins
from time to time and these are good
as far as they go: but want TO urge
each OF you TO get and study at least
one good book on soil fertility such as
IT he Fertility of the Land" b. Rob
erts or "''First Principles of Soil Fer
tility" by Vivian: or some of the other
soil fertility books which you can get
through your local book store or
through the Agricultural extension de-
rartment of the experiment station.
II find il helpful in studying the
soil to consider that the whole com
pick subject centers about three pri-
mary questions, the practical bearing
of which we will now consider.
What conditions do plants require
for perfect growth?
In what particular may the soil fail
TO supply these essential require
ments?
In what way can we most ecorom-
icaliy correct existing deficiencies and
prevent the occurrence of others?''
After discussing the requirements
of crops and the deficiencies of the
soil the speaker closed with this state
ment:
'CrOpping the land necessarily uses
up more or less plant food and organ
ic matter, thus decreasing the fertili-
ty. Heretofore farmers have been
drawing on the supplies that slowly
accumulated during the centuries that
the land lay idle, but this virgin fer
tility is about exhausted and we are
rapidly approaching the time when We
must do something to increase the
rate of loss or the land will cease to
raise profitable crops. The pioneer
| type of agriculture is a thing of the
past, and it is up to the present gen
Grafton of farmers to develop a sys-
tenn that will permanently maintain
the fertility of the soil to take its
| place
Herd Testing.
| In the Dairy section, Mr.. Perry
Crane spoke on Herd Testing" In
Indiana there are three classes of cat
tie, one eats her food and turns it into
beef and this class is known as the
beef cattle; the other class eats her
| food and turns it into milk and they
are the dairy cattle, while the third
class eats the foods and no one knows
what she does with it. 1t is with the
second class that the dairy section is
dealing and this class is full of the
third class The best way to get rid
of the third class or the "boarders" as
! they are called, is to test each cow
separately. This is not the hard job
that it at first appears to be. The
amount of feed given each COW should
be weighed and the milk should be
tested for butter fat In this way
dairymen are able to determine the
COWS that are paying return on the
investment and the COW that is losing
them money.
Bread Making.
On Friday morning from 10 to 11:3C
o'clock Miss Woodward spoke before
the Domestic Science section on the
subject of Bread Making" Bread
she said. lis made of flour. yeast
and some liquid. Salt, sugar and
! shortening are usually added. The IL
guilds are usually, milk, water, or milk
and water combined. Shortening
makes the bread tender, and yeasts
makes it light and porous and more
easily digestable. a great portion OF
the success in bread making rests
with the flour The flour must con
tain a constituent known as gluton
Gluton is a vegetable proteid, which
when moistened becomes sticky and
tenarions enough to confine in g
dough any gas produced there. The
only flours containing this in suffi
cient quantity to be used alone are
wheat and rye flours.
There are three kinds of yeast
in bread making. Liquid, dry and
used in bread making liquid, dry and
mass of tiny plants, and under the
microscope a single yeast germ OF
plant is seen to be round or oval
usually colorIess cell Wild yeast
germs are usually abundant in the sol
under fruit trees and are present il
the air, and on skins of apples ant
grapes. The yeast used in bread max
ing and brewing were originally wilC
but have been carefully cultivated.
There are two processes of breaC
making which are of great use to The
housewife. That of slow bread max
ing and that OF quick process bread
The difference is due to the amount
of yeast used. The more yeast useC
the more quickly the bread will rise
but too much will give the bread al
unpleasant flavor. When yeast i!
mixed with flour and luke warn
liquid and kept in a warm place al
the conditions needed for its growth
are supplied. The changes which
then take place are comphcat ed
The most important being the Droduc