Show su SUGAR BEETS THRIVE ON ANY GOOD SOIL A A 11 4 01 11 I 1 thinning sugar beets which owing to the closeness of the young plants gc be done by hand prepared Ire pared by the united states department of it Is generally conceded that the best beat soils for the production of sugar beets are the sandy looms loama and the clay loams coams however any good soil if properly handled will produce satisfactory sugar beets provided climatic conditions are favorable states farmers bulletin of the depart department med of agriculture in general more depends upon the physical condition of tho the soil than upon its strict select the field tor for sugar beets beeta with reference rete renco to the quality of 0 the surface and subsoil conditions of drainage and tile the illness fitness to follow the preceding crops plow thoroughly and deeply in the fall it possible make the seed bed firm below as well as aa near the surface plant in the spring as soon as ae theskil the soil soll and weather conoll conditions are right use plenty of seed to insure a good stand and do not plant too deep hold the moisture iri in contact with the seed by use of the press wheel and rollers cultivate as VAR k ff 1 11 Z I 1 X one horse two row walking cultivator with attachment for distributing fertilizer soon boon as the rows rowe can be seen but dd 60 not throw tho the dirt over the beets block and thin the beets just as soon as aa they are large enough to ila handle nolle space with reference to the strength and moisture holding bolding capacity of the boll rotate with other crops to improve the soil condition and to eliminate pests deats keep plenty of live stock to utilize the beet tops tope and other feed and supply stable manure in harvesting the beets beeta bee see that they are all gathered properly topped and as tree free as possible from dirt cover the beets beeta as soon boon as aa topped to prevent evaporation and utilize beet tops pulp and lime with a view to improving soil conditions the products byproducts by of the beet field a and not sugar mill that are of particular importance to the farmer are the beet tops the pulp and the waste lime it properly handled the beets form ra a valuable asset for the beet grower and in considering the value of a beet crop they should be recko reckoned ged at their real worth as a stock food many farmers sell bell their tops at a cash price ranging f from rom to 5 per acre in which ease case the grower Is the loser for the reason that the tops ore are of greater value to hirn him as aa a stock food and it if he allows allowa the tops to leave his form arm he loses their manur lal value consisting of a large part of mineral plant food taken up by beets beeta in ill the process of growth and also their humus value which results from returning the tops tope to the soil in ill th the e form of stable or barnyard m manure anure tile most economical way to hand handle le the tops is to gather them into plies piles goo goon after they wilt and before they become thoroughly dry lit in this condition conditi oll they can be gathered with much less loss than would be the case if aney were lett left scattered over the ground until dried after they have cured lit in the piles they should be hauled to the feed yard where they should bo be fed in properly constructed racks to avoid waste beet pulp is an excellent stock food thlik product byproduct by Is the refuse that remains after tho the beets beeta have hava been sliced and the sugar extracted As a stock food it may be used either as green pulp that is just as ae it comes from tile the mill or it may be dried waste lime is a product byproduct by ot of the mill which under certain conditions la Is of considerable value to the farmer for correcting the acid rocil I 1 tion of the soil it Is well known that a soil coll should be neutral or slightly alkaline in order to produce tile the best beat 0 results edme has the ability to corn com bitio with the injurious acids that develop iu in tile soil and aind thereby render them neutral ordinarily an application of from to 2000 pounds at 0 waste lima into per aero acre wv vil correct tile tha acidity and otherwise improve tile the mil poultry as food although not lot as an many varieties ot of poultry are in ili common use in the united states as in europe and HI though eggs form perhaps the most important part of the total poultry industry in the united states enough birds are rallied raised and sold gold for thell theli flesh to make poultry an important item in chelist the list of foods says bays the department part ment of agriculture chickens are of course far the most common of the kinds of poultry next come coma turkeys then ducks and geese followed by capons camons and squabs squats tho other varieties such as aa guinea fowl pheasants and quail being least common ot of all in raising raining birds for the market BP special fattening has not heretofore been practiced in this country with a anything like the same frequency as in europe ild but american breeders bleeders bre eders are gradually coming to it more and more especially on tho the large poultry forms farms which are springing up in ili many places the extreme methods used so BO much in france are aio not however considered advantageous by most american breeders bleeders bre eders live poultry Is very commonly marketed especially in the southern states where it is the custom to kill hill a short time before cooking but considering si the country as a whole it is doubtless true that the dressed birds are marketed more than the live and the buyer must depend mainly on the appeal appearance anco ot of the skin and nosh to tell him how fresh the bird is and whether it has haa been properly dry p plucked lucked or plunged into inta boiling balling water to make the plucking eats ealer in most cases also the age be determined ter mined by tile the pliability of the breastbone or in duck and goose of the windpipe the nieth methods of cooking poultry are in general the sunie sume as a alio those e for other kinds hinds of meat the tougher tho the bird tit the more cook cooking laig will bo be needed to make it tender and easily digested and the larger it is the more heat will be required to cook it thoroughly As regards composition poultry does not differ as much as is commonly supposed from meat of other domestic animals used for food individual kinds and of course vary in the relative lela tive amounts of protein and fat contained and there aro are certain flavors in fit poultry alch which differ from those in other meats but these theae differences feren ces are aio so BO small email that they aro are practically negligible in ordinary diet nor Is there as much difference in digestibility as la is often stated on aho average poultry Is somewhat more piling and topping sugar bee beets ts easily digested than beet beef and mutton but only very slightly the difference in digestibility between the various kinds of poultry probably depends on the amount of fat contained tho the fatter sorts being least easily digested tenderness of fiber may havo have cometh something ing to d do 0 with both easo ease and und thoroughness ot 0 digestion and it if so BO young birds are more easily digested than old and tho the less used muscles of the chicken such as tho the breast moro more so than tile the much muCILa used sed tissues of the legs similarly white fleshed birds may be mora mom easily digested than dark fleshed because tho the fibers of tl their flesh are less closely set but this hla la is not fully proved indeed very little Is positively known on this subject and that little seems beonia to indicate that the differences in thoroughness of digestion are very ery slight and hat hai C cooking lok has baa much more to do with tile file digestibility of the birds than theae slight diffene differences aces in comaj and texture |