Arizona republican., 1915-01-09
WEEKLY PRESS
LETTER
Agricultural Extension Ser
vice, University Of Arizo-
ia College Of Agriculture,
Experimental Station.


From all over Arizona scores Of
ranchers are travelling toward one
point with one central thought in
their minds. Their destination is
, the third Annual Farmers Short
Course at the University of Arizona
College of Agriculture, January 4 to
l6 The one thought uppermost in
their minds is to find out how to
make farming more profitable. one
reason why farming frequently does
not pay better is that it is being
carried ON without any definite plan.
At the Farmers Short Course the
Arizona System" Of operating
ranch is taught by means of lectures
and demonstrations Between 200
and 300 people are expected to be
present The Farmers Short Course
is under the direction of the Agricul-
tural Extesion Service.
Sacks or Carloads?
a farmer recently wrote in to the
Agricultural Extension Service of the
University of Arizona College of Ag
riculture, stating that he had seven
sacks of beans to sell. He did not
understand why he was unable to
find a market for these seven sacks.
Likewise, other farmers wish to sell
Il few turkeys, several boxes of APP
pies or ton of potatoes, but with
discouraging results where the local
markets are limited. What is the
use of farming. they ask, if their
products cannot be marketed to ad-
vantage? Yet, perhaps their situa-
ton is not so bar as it looks. Maybe
their is a solution of their problem.
The buyers of the products men
business on a large scale, cannot at
ford to bother with small lots and
they receive a uniform product. Hence
the rancher who wishes to sell what
he raises must meet these require
meents 1t is not safe for him to
attempt to raise carload lots of mon
ey products unless he has the nee
essary capital and knowledge of the
business His wisest plan is too pool
his beans or fruit with SIMILAR pro-
ducts of his neighbors, thus getting
together enough to fill a ear. The
most systematic way to handle this
business is by organizing an associa-
ton of farmers for this purpsOe.
Such an association should be social
and educational as well as CONNER
cial The Agricultural Extension Ser
vice has prepared a model form of
organization for groups of farmers
desiring to organize. This will be
sent free those desiring a copy
Hog Pasture and Breeding Stock
a new settler in the Casa Grande
Valley asked the Agricultural Exten
sion Service of the University of Ari
IONA College of Agriculture the fol-
lowing questions:
|. Question: What crop shall
plant in January for hog pasture to
be used in March?
Answer: Sow wheat or barley for
this purpose, using about 100 pounds
of seed per acre. If your soil is light
it might be good plan to allow the
grain to grow up in June so that
there will be some material to turn
under. Follow the grain with feterita
or milo.
. Question: Would you advise
buying for breeding stock sows which
are mixture of Berkshire and Po
land China blood?
Answer: No, For breeding pur-
poses use only registered sows. Du
roc Jersey, Poland China and Berk-
shire hogs all thrive under our con-
dtions
How to Cure Meat
Answering an inquiry from Pata-
gonia, Arizona, Prof. w. S. Cunning
ham, assistant Animal Husbandman
Of the University of Arizona Agricul
tural Experiment Station, replies:
Probably the greatest difficulty in
the curing of meats in the southwest
is in getting them cooled quickly
enough to prevent decomposition
from setting in Under average con-
ditiOns meat should be cooled for "a
to &c hours .efore sailing If salt is
added before the meat is thoroughly
cooled the gases will not escape and
the meat will have a disagreeable
odor
Pork
For the preserving of pork, salt,
sugar and saltpetre should be used.
The salt tends to preserve and hard
EN- the meat while the sugar counter
acts the hardening effect of the salt
and sweetens and adds flavor to the
meat. The saltpetre is used to pre-
serve the natural color. When the
meat is cool it may be rubbed with
salt and allowed to stand over night;
then pack in a barrel or large jar
A clean, hardwood barrel is best for
this purpose. If whiskey or vine
gar barrel is used, it should be first
well burned on the inside. Weigh
out for each 100 pounds of meat 8
pounds of salt, pounds of sugar
and ounces of saltpetre. Dissolve
this in gallons of water, Pour this
brine over the meat and weight the
meat so that all portions are covered
with brine. The pork should remain
in this brine for six or seven weeks
1t may then be removed from the
brine and soaked in cold water over
night and then hung until it ceases
to drip. 1t should next be smoked
for &c to 40 hours, depending upon
the tightness of the compartment in
which tho meat 10 smoked Possibly