Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1922-04-18
AGRICULTURAL EDUCATION
~ DR..ANDREW M. SOULE %-~-

swellings on the roots Of affected
plants. 1t is caused by what is
known to many as the eelworm, and
toy others as the nematode. This is
particularly troublesome on many
soils in the south. Winter crops may
be produced on infested land without
injury, as the worms are inactive
in cold weather. A new location
should be chosen for the summer
garden where this pest is not trouble
some.
Damping-off is a fungus disease
in the soil. 1t frequently attacks
little plants which have been set out
early in cold frames or in boxes. 1t
is most likely to prove destructive
where the plants have been kept too
wet or too damp. In such cases it
causes the seedlings to shrivel up
or decay. at the soil line. Care in
the use of water and in the manage
ment of temperatures will help a
great deal towards controlling this
trouble. Soils, of course, may be
sterilized before they are used in
cold frames, greenhouses or In seed
terminating boxes.
. he SOOu SdIuSllSI WILL SluOy OuI
the characteristics of the various
insects mentioned, acquaint himself
with their appearance, and be in
position to identify them the minute
they attack his crops. He will then
institute a systematic campaign for
the purpose of encompassing their
destruction. The remedies suggest
ed are all simple, easy to put into
effect, and if nationally used will en-
able him to protect his garden crops
quite effectively. The diseases men
toned can be controlled largely by
forethought. 1t is not worth while
planting a garden unless you are
prepared to protect it from insect
pests and plant diseases. An en-
deavor has been made to point out
the ways in which these ends may
be. accomplished with a minimum
outlay Of time and laborA
A Dependable Whitewash Recipe
r. H. S., Warwick, Ca, writes:
I would like a good recipe for
making a whitewash for using
on outbuildings, trees, etc.
One of the very best formulas for
making UP permanent Whitewash
is as follows: Secure two pecks I'M
slaked lime, one peck common salt
three pecks rice flour, one-half pound
whiting, one pound clean, white glue
and then proceed as follows: Stake
the lime in a vessel containing about
ten gallons Of water. Cover it and
strain and then add the salt, which
should have been previously dis
solved in some warm water. Boil
the rice flour in water, soak the glue
in water and dissolve in a water
bath. Then add both, together with
the whiting and five gallons Of hot
water, to the mixture. While these
these ingredients together very thor
oughly. Cover to protect from dirt
and let this solution stand for a few
days. 1t will then be ready for use
1t should be applied hot, and for
that reason should be used from a
kettle kept over a portable furnace
This is standard whitewash mix
ture recommended by the federal
government, and we have used it ex
tensively and with great satisfaction
We believe you will find it cheap
economical, and thoroughly salts
AoSIO1y AOA SA4S pIAA POSCo y w A4e1NO ~
mind. . -s...
Preserving Eggs in Water Glass
B. G. G., Gainesville, Ga,
writes: would like to know just
how to put UP eggs in water
glass.
The best way to use water glass
for the preservation Of eggs fol-
family use or for commercial pur
poses is as follows: Success depends
On the consideration of these two
factors. The eggs must be Of the
best quality when preserved, and the
method Of procedure advised must be
followed out very carefully. The
eggs selected should come from E
perfectly healthy flock which has
been supplied with an abundance O.
shell-forming material. In Other
| words, the shells Of the eggs mus
be uniform as to thickness and o.
good quality. The nests must b.
kept clean and we'll ventilated so az
to prevent the eggs becoming infect
ed while in them. The eggs SHOULD
be gathered daily. This prevent!
their being heated by broody hens
They should be kept dry and in {
cool room. Only clean eggs should
be used. They should be preserved
the day they are laid. They SHOULD
be selected from flock from which
the rooster has been disassociated fol
several weeks. In order to preserv'
eggs most satisfactorily in water
glass they should become available
in March, April and May. They cal
! be kept successfully in q cool, DIR!
cellar where the temperature il
| around 60 degrees.
| Stone jars which hold about fiftee1
dozen eggs constitute the best recep
| tacles. To ten quarts of clean waite
which has been boiled and cooled ado
one quart of water glass and thor
oughly mix. Place the eggs in tn,
receptacle and keep them submerged
beneath the liquid. Keep the con
tainer covered so as to avoid undu,
evaporation. If the liquid turns
| milky white it will not preserve tn,
eggs properly. The preserving sol.l
| ton should never be used for mort
than one batch of eggs.
Controlling Undesirable Odors in
Milk
II r, d Cporto 90 x,ri+oc.