Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1919-08-19

Sl6ll ICluSC Geo. Anu LNatCA NO. 8
south. 1t is particularly destruc-
tive in this section of the country
because of our long seasons, Whlcn
enable several broods to develop in
any given year.
The Iarva of this insect bores in
to the stems and leaves of the GU
cumber, or into the fruits of the
same crop. 1t also attacks the
squash and melon crops. 1t not
only destroys the blooms but it
ruins the stems as well. 1t is par
one of the best methods of fight
ing it is to plant rows of squash
between rows of muskmelons OF
cucum bers. The squash should be
planted every two weeks throughout
the growing season. In this way
the other crops can be protected
from injury.
Various arsenical sprays have
been tried for the destruction Of
this pest, but little success has been
had therefrom. It is desirable to
change the location Of the crop from
year to year 1t is also 1mport2nt
to collect and destroy badly infested
fruits whenever they may be OBJ
served. All vines and trash should
be destroyed after harvest. Since
the pest prefers to lay it's eggs on
the squash it is the best trap crop
which can be used for protecting
other crops. Commercial growers Of
ten resort to it's use in the manner
[ have indicated and suggested for
you to follow. This is the best OF
the remedies tried up to date which
we can offer for your considera-
ton.
Preparing Milk or Churning
AT X Winnings. Ga, writes: How
old should milk be before churning and
what should the temperature of the
cream be? would also like to know
how to prepare land for alfalfa, When
is the best time to sow the seed. and
how much lime Should be used per
acre?
Milk or cream should be kept long
enujlgh before churning in order to
ripen it properly. By ripening we
mean to develop a reasonable degree
of Tactic acid. There are various
tests TO use to determine when the
right amount of Tactic acid has de
veloped. These might be trouble
some for you to apply, however, and
so we suggest that you can deter
mine this point fairly accurately by
a little study an observation. When
the milk or cream shows mild acid
flavor it is sufficiently ripened 10
churn. This is particularly true in
warm weather. You should not al
low it to stand until the curd and
whey separate. When this happens
the Tactic acid fermentation is losing
control and other fernlentations of a
less desirable nature are setting in,
You should churn ordinarily at a
temperature of so degrees. Some
people put cracked ice in the churn
to obtain and hold the desirable tenn
perature. When this is done, Of
course, a better graduated butter is
secured and a more complete churn-
jng is obtained. In other words, the
fat is Separa ted more thoroughly and
completely from the tibrin in which
it is enmeshed.
The length Of churning will de-
pend or the degree of acidity de-
veloped in the milk, the amount of
cream in the churn, and the skill
with which the operation is perform.
ed. Ordinarily 20 minutes should
suffice for the complete churning of
milk or cream which has been prop
erly ripened
In preparing land for alfalfa we
suggest that you proceed as follows;
Sow the land to coWpeaS as soon as
possible. If this has already been
done it will be an advantage. If not,
we suggest that you put two tons
of raw rock on the surface of the
ground. Scatter it as uniformly as
possible and plCW to depth of 8 or
10 inches. When the land is in con-
dition for turning SOW cOWpeas, US
ing 800 pounds of acid phosphate
per acre under the peas. When the
peas are ready to cut for hay cross
disk them and turn them under to as
good a depth as possible. Roll the
land Immediately and harrow it. Let
it lie as q fallow we will say week
to thirty days. Then apply two tons
more of crushed raw rock.
Between the fifteenth of Septem-
Der and the first of October work the
land up into a good friable condi-
ton. Seed the alfalfa about the first
of October in your section. We adj
wise the planting Of 20 to rs pounds
per acre. The seed should be care
fully inoculated with an artificial
culture. Tho seeding should be done
on q relatively dark day. Cover the
seed into the soil with a weeder. At
the time OF planting. or preferably
a few days before, apply a formula
to the soil containing 8 to 3.5 per
cent of nitrogen; 10 per cent phos-
1t may be difficult to secure potash
at this time and you may find it Cost
ly as we'll. In that event you may
leave it out and put 1000 to 1900
pounds of WOOD ashes on the land
instead of the potash. The wood
should not be mixed with the fer
tilizer. Allow a few days between
the application of the different ma
terialS mentioned.
DO not eraze the alfalfa during
the fall. The next spring, if you Sc
cure a good stand, it should be ready
to cut for hay and will ordinarily
make four or five cuttings a year.
We have had as high as six cuttings
here on the college farm, but the
average has been five. We have Sc
cured five tons of hay from the five
cuttings.
1t costs a good deal to establish
alfalfa AMI people sometimes lose
patience before they secure a
stand, but it is wonderful when the
crop has Cnce become established.
We know from experience that it
will stay on land in Georgia for a
number of years and produce salts