American Falls press. [volume] (American Falls, Idaho) 1907-1937, 1917-01-25

ter than If I had not cultivated and
cropped the ground. You can grow
the beans right up close to the trees
but in measuring the ground to deter
mine the acreage in beans allowance
was made for that actually occupied
by the trees, especially whenIhe trees
began to spread out.
Il know of no crop that is as profit
able and does as little harm to the
soil and trees as beans in the orchard.
| a raise about three acres Of beans
with the same labor that it takes for
two acres of sugar 6eets and the bean
hulls will offset the beet tops for feed.
This leaves the balance in favor of
beans. l don't expect my brother beet
growers to agree with me in the last
assertion, but this has been my expe-
renee"
Bean AnthracnOse.
Bean anthracnose is the most prev
alent of the bean diseases in the west,
though the growers are reporting other
troubles here and there hat need
preventive measures, such as the Sc
lection of seed from healthy plants
and spraying. Growers may obtain
free on application to the Colorado
State Experiment station, Fort Col
Inns, a cop of Bulletin 212, which han
dies this subject. The following is
quoted from the bulletin.
The disease is found on all parts
of the bean plant above ground. One
is usually attracted by the spots on
the pods. These are at first small and
dark colored. They increase rapidly
in size up to a quarter inch or more.
Spots may run together and cover the
greater part of the pod. They are
round or oval, sunken. nearly black,
or at times pinkish and usually sur
rounded by a reddish zone. On the
leaves the spots are found mostly on
veins and stem. The spots on the
seed are located directly under pod
spots.
Control: Use seed from healthy
plants only. Burn all diseased plants
after harvest. Do not use the same
soil year after year, but rotate with
some other crop. This is necessary
because the disease organism lives
two or three years in the soil.
Spraying with Boreaux mixture
will hold the trouble in check. The
first spray should be applied as soon
as plants are up, then again 10 or Is
days later, and a final spray when the
pods are forming"
There is as much difference be-
tween Boston baked beans and the
pinto beans cooked in southwestern
fashion as there is between a lemon
and an orange. Frijoles pronounced
free-holas,) should be prepared in the
Spanish-American way in order to be
appreciated by the ~epicure. In the
households of those southern Colorado
and New Mexico people who are of
Spanish descent the art of preparing
~frijoles has reached perfection. The
recipes used do not appear in cook
books. and literature was silent on
this subject until within the last year,
when Mrs. Alice Stevens Upton OF
Santa Fe compiled at the request of
the New Mexico state land board. a
booklet entitled New Mexico Cook
cry" which is the only work that does
justice to this long neglected subject
From this we quote just one of the
numerous ways of preparing ~frijoles
which are used by the Spanish-Amer.
lean population in many combination:
and form n of the staple articles o.
food of rich and poor.
"One of the principal products O
New Mexico and certainly one of it,
staple crops, is the native bean know
: as the frijole. 1t is very nutrition
} and extremely palatable. One grea
! fault with inexperienced cooks in pre-
pairing beans is that they do not lie
the beans cook long enough. SOM
seem to think that if they can b.
mashed between the fingers they ar
done, whereas a bean car be masheI
2 between the fingers when it is bu
T half done and wholly unwholesomt
S A h~alf-cooked bean is very indigesti
BILE and in their preparation %accOrdin.
S TO these recipes, it is of the utmos
Importance that they be thorough
r we'll cooked.
For an ordinary meal take a quar-
of New Mexico beans. These bean
e are either a dark reddish color. or
l light buff with dark brown spots o
them. and are somewhat larger tina
o the ~sO-called navy bean. They ar
r very rich and oily. with a most de
r licious flavor. Soak them in col
e water e night and in the mornin
put them on the stove in a large ket
tie well filled with cold water and lt
n them come to a boil; then set theI
where they will cook slowly all dal
Il possible. but not less than six hour.
d II you cannot let them cook all da,
i they may be cooked a little faster, br
II they must be watched carefully {
n-o-nr+ 4hafr eoo-nhsnn mbf1h r~rfu