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Show On Utah County Farms ; , With Extension Agent each evening; by various groups on the campus. The entire program was designed de-signed 'to assist leaders in conducting con-ducting -1-tl clubs ia their respective re-spective counties. The magnitude of the possibilities in training young men and women to fit , .themselves .properly, for agricultural agricul-tural and home-making" careers, j was emphasized throughout. The ; authorities in charge -of the training train-ing course aimed to stimulate the leaders so they would return home with a determination to carry on the important worft outlined for the 4-I-I clubs of the state, Mr. Murray said.- HOG CONTKOL I ' Utah County Hog Control aaao-! aaao-! elation will be formed on Friday, March 0 at 7:30 p. m., at the city j I and county building. j Hog growers who have signed j I contracts arc urged to be present to assist in selecting directors for the association in the consideration considera-tion of contracts already signed. One hundred twenty-five hog growers already have signed con-j con-j tracts in Utah county. Payments are based on $5.00 for thrce-! thrce-! fourths of the hog growers base ! production during 1932 and 1933. j Hog growers -are urged to attend I the meeting Friday. I turc." j Fruits often cease to be appetizing appetiz-ing when they are mixed up with so much starchy material in puddings pud-dings and pastry. There is no better bet-ter dessert for any meal than good fresh or canned fruit. The busy homemakcr cannot Justify herself in spending so much time every day making desserts when she has a store of canned fruit in the cellar cel-lar or an available supply of fresh fruit. Healthful foods should look appetizing ap-petizing and taste good to tempt the family to eat them. They should retain their food value so they can build healthy bodies; for a sound mind in a strong body should be the birthright of every individual, Miss Miller says. AGRONOMIST TELLS HOW TO CiKOW SEKI) IN FLOWER BEDS la order to get the best results all flower seed must be sown very carefully and each variety given the treatment it particularly needs, advises Professor J. C. Hogcnson, extension agronomist of the Utah State Agricultural college. Failures of flower seeds to grow can be attributed largely to sowing sow-ing them too deep. Remember that the little sprouts are real small and delicate and cannot push up through much soil. There are many varieties which give much better results if the seed is sown on top of the seed bed and not covered with soil. Make a well prepared rather firm seed bed with finely pulverized soil on top Sow the seed on this and simply press it into the surface with a piece of board. If the bed is kept shaded and moist the seed will soon germinate. Varieties for the planting according to this method are: Petunias, verbenas, lobelia, salpiglossis, begonias, por-tulaca, por-tulaca, snap-dragons, pansics and stocks. " . .. 4-H CUB LEAOEKS ATTEND (Ol'KSE AT COLLEGE Mrs. Vida Ciway and leGraJide Jarman of Pleasant Grove, Mrs. Julia Peterson and Morris Smith of Santaquin, Miss Melva Hone of Spanish Fork, Richard Childs of Springville, Mrs. Lottie C. Hammond Ham-mond of American Fork, Miss Stella Youd of Lake Shore, Mrs. Elvin Carson of Cedar Valley, Mrs. Mable W. Hansen of Mapleton, Don E. Taylor of Payson and Ros-coe Ros-coe Hunt of Lchi returned Saturday Satur-day from the Utah State Agricultural Agricul-tural college where they attended the fifteenth annual 4-H club leaders' training course conducted for one week under the supervision of the extension service. Local delegates to the college expressed themselves as being pleased with the program af-lorded af-lorded them under the aole direction di-rection of D. P. Murray, ' state club leader; Miss Myrtle Davidson, David-son, assistant, and their aides. Iiii tensive training was given in clothing, foods, home management, manage-ment, livestock and poultry raising; rais-ing; crops and forestry. Special lectures, . ba' members of the extension ex-tension staff and the resident faculty members of the college, were given to the delegates in general gen-eral sessions and a variety of recreational rec-reational programs were afforded The next common cause 01 lau-ure lau-ure is sowing flower' seed too early. They will not sprout in cold wet soil, warns Professor Hogen-son. Hogen-son. In this latitude and altitude, the fore part of May is about the right time to sow most varieties of flowers. More satisfaction will be obtained ob-tained if the seed is sown carefully care-fully in rows which are kept labelled. The soil should be moistened moist-ened thoroughly before the seed is sown. Watering dry soil directly after the seed is sown will usually wash it away. It is always advisable to provide pro-vide a shade for sowings of flower flow-er seed, if possible. If the soil is kept shaded, it will retain a natural na-tural moisture; a hard crust will not form; the sowing will be protected pro-tected from beating rains; and the soil temperature will be more constant. con-stant. The shading should be gradually removed as soon as the seed begins to germinate. If not shaded keeD the surface well-culti- vate dto prevent crusting of the soil over the seed. Annuals bloom the same year as planted from seed and do not live over winter. Most all varieties can be grown successfully from seed sown out doors In the late spring. Those that caii be sown early are: Balsom, godetia, sweet peas, 'cosmos, four o'clock, cen-taurea, cen-taurea, larkspur lupine, gypso-phila, gypso-phila, calendula, allyssum and candytuff. I IOODS FOR FAMILY SHOULD TEMPT APPETITES "Too many women spend far too much time in their kitchens making mak-ing foods indigestible," says Miss Elna Miller, extension nutritionist of the Utah State Agricultural college. col-lege. ' "The nearer to their natural I state we can serve most of pur foods, the more palatable and nutritious nu-tritious they will be. Foods should not lose their identity in the process pro-cess of preparation. So many foods are worked over so much that it takes an acute imagination to determine de-termine what the foods originally were. "Vegetables often lose their identity because they are overcooked; over-cooked; while, cereals usually are not cooked long enough to develop the natural flavor of the grain," Miss Miller says. "Any one can boil an egg but a good cook never does," she says, "Eggs should be cooked below the boiling tempera- |