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Show Ccunty Agent's . . . Column . . . GET YOUR SEED N'EFDS NOW Farmers needing seed and can not find it. should get in touch with the County Agent's office as soon as possible. Crop Improvement Improve-ment Associations have their seed lists out. Velvon and Trebi Barley are recommended re-commended for spring planting in Millard County. Spring wheats recommended are Federation. Dicklow and on lighter soil plant Early Bart Oats recommended are Ulon and Swedish Select. Corn recommended are l:S 52 Utah Hybrid-all, Funks-G8. are medium late maturing. Wisconsin 615 and Iowa-4216 are medium maturing. Utah hybrid-330 and Wisconsin-335 are early maturing varieties. CHICKS AND POULTS Hatcheries are sending out price lists. Some farmers have asked where liiey may get Brooded Chicks and Poults. Both are available. avai-lable. If you can't find what you want ask for information. FRUIT VARIETIES RECOMMENDED Have you ever noticed the number num-ber of dead or old unproductive fruit trees in Millard County? They out number the productive trees. When we plant the garden this spring lets give some thought to setting out some new tree and bush trees. They will not only furnis food and improve the looks of the homestead hut will give one of the most satisfying feelings we enjoy. There is a great pride and enjoyment enjoy-ment to all members of the family when they can go out into the orchard or-chard and pick ripe fruit. Most of the mountain towns can grow good fruit every year. Why not try the following varieties? APPLES : Early Storage Dutchess (good cooking) Dutchess Red Delicious Wealthy Yellow Delicious Yellow Transparent Winesap Early Harvest .Rome Beauty Red Astrachan Newton Johnathan Mcintosh PEACHES: Early Elberta, Late Elberta, J. H. Hale, Golden Jubilee, Julv Elberta, Halehaven. PEARS: Bartlett, Anjou, Kieffer. APRICOTS: Chinese or Jonas, Morjark. CHERRIES: Lambert Bing, Napoleon, Napo-leon, Black Tartarian, Montmorency Montmoren-cy sour) GRAPES: Sultania (Thompson seedless) Alexandria (Muscat) Concord Rose of Peru, Black Melrose, Delaware, Freedonia, Wasden, Niagara. STRAWBERRIES: Twentieth Century-everbearing Wazzetta everbearing ever-bearing Marshall. Raspberries: Latham, Taylor, Indian In-dian Summer-everbearing. CURRANTS: Perfection, Cherry Gooseberries: Poorman, Downing. Down-ing. For further information as at the Extension Office in the Court House. PRUNE FRUIT TREES, GRAPES AND BERRIES Pruning is a universally recognized recog-nized need of trees, shrubs, bushes, and woody vines. Proper pruning improves size and quality of fruit. Pruning is a means of reinyigorat-ing reinyigorat-ing trees, or removing weak and shaded wood that produces small and poorly colored fruit, and of shaping trees for convenience and beauty. In pruning trees and plants, the effect of the pruning treatment on the nutrition of the plant should be kept in mind. Pruning during the dormant season increases the amounts of water and nitrogen available to the buds and branches that remain, hence stimulates vegetative ve-getative growth. In bearing trees, this is usually most desirable; in old trees it is the primary reason for pruning; but with vigorous young trees it may stimulate them to such excessive vegetative vigor as to delay bearing. On the other hand, heavy pruning reduces leaf surface, and so reduces the supply of carbohydrates-starches and sugars-manufactured by the leaves and transported downward to the roots for their growth and nourishment, nourish-ment, hence such heavy pruning reduces root growth or weakens the root system of large trees and so reduces the moisture supply to the top in hot dry summer weather the following year. For these reasons pruning should be no heavier than necessary to accomplish the definite objectives of the pruner. Large branches should be cut off only when necessary, neces-sary, and then with the skill of the tree surgeon. Cuts should be made close and parallel to the trunk or remaining branch. Large branches which will fall before completely cut through, tearing the bark away and leaving an ugly wound, should be undercut a third of the way through the branch before be-fore starting the main cut. After the wounds dry, all sizeable prun- |