Show SUGAR BEETS THRIVE ON ANY GOOD SOIL SOI 4 W R Q k ilia thinning sugar beets which owlen to the closeness of the young plants must be done by hand prepared Ire pared by the united states department of agriculture it Is generally conceded that the best soils for the prod production action of sugar boots beets are ara the sandy loams coams and the clay loams coams however any good soil it if properly handled will produce satisfactory sugar beets provided climatic i conditions ar aro a favorable states farmers bulletin pf af the department of 0 agriculture in general more moro depends upon the physical condition of the soil aall than upon its strict ceasal classification 0 cation select the held field tor for sugar beets with reference to tho the quality ot of the our aur faco face and subsoil cub soll conditions of drainage and the fitness to follow the preceding ceding crops plow thoroughly and deeply in the fall if possible mako make the bed firm below as well as near the surface plant in the spring as soon as the soil and weather conditions are right use ilse plenty of seed to in insure sure a good stand and do not plant too deep hold the moisture in contact with the seed by use of the press wheel and rollers Cul cultivate as aa Q 4 I 1 1 1 one horse boree lwft row walking cultivator attachment for Distri distribute but ing fertilizer stion as the rows can be coon but do not throw the dirt over the beets block adlock and thin the beets just as aa boon as they are large enough to handle space with reference to the strength and moisture h holding ol 01 ding capacity of the soil eoll with other crops to improve the soil boll condition and to eliminate posts peats keep plenty of live stock to utilize the beet tops and other feed and supply manure laa nuro in harvesting the beets see that they aro are nil jall gathered properly topped and as tree free as aa possible from dirt cover the beets as soon as aa topped to prevent evaporation and utilize beet tops pulp and lime with a view to improving soil boil conditions the products byproducts by of 0 the beet field and sugar mill that are of particular importance to the farmer are the beet tops the pulp an ardithe dithe waste lime it properly handled the beets beeta form a valuable asset for or the beet grower and in considering the value of a beet crop they should be reckoned at their real worth as a stock food many farmers sell their tops at a cash price ranging from to 5 per acre in which case tho the grower is the loser tor for the reason that the tops are of greater value to him as aa a stock food ind and it he allows the tops to leave his farm he loses their value consisting of oc a large part ot of mineral plant food taken up by beets in the process of growth and also their humus value which results from re the tops topa to the soil eoll in the form of stable or barnyard manure the most economical way to handle the tops la Is to gather them into piles after they wilt and before they become thoroughly dry lu itt this condition they can be gathered with much less loss than would be the case if they were left scattered over the ground until dried after they have aired in the piles they should be hauled to tho the teed feed yard where they should bo be fed in properly constructed racks to avoid waste beet pulp Is an excellent stock food bodi this byproduct by product Is the refuse that remains after the beets have been sliced and the sugar extracted As a L futtock food it roay may be used either as green pulp that Is just as it cornea comes etora mm the mill or it may be dried waste lime Is a byproduct by product of the mill which under certain conditions Is of considerable value to the farmer for correcting the add acid condition of the soil boil it is well known that a soil boll should be neutral or slightly alkaline la in order to produce the best results lime has the ability to corn bino bine with ith tho the injurious acids that develop in tho soil eoll artil and thereby render them neutral ordinarily an application of from to 2000 pounds ol of waste lima ilmo per aero acre div correct the acidity and otherwise improve the oll soll s poultry as food although not as aa many varieties of 0 poultry aro are in common uso use in the united states as in europe and nt nl though eggs form perhaps the mo moat st important part of the total poultry industry in the united states enough birds are raised and sold for theli flesh to make poultry an Import important aril item in tho the list of foods says saya the department part ment of agriculture chick chickens a no are of course far the most moat common colln on of the kinds klodd ot of poultry next come turkeys then ducks and gebee followed by capons camons and squats squabs the other varieties such as guinea fowl pheasants and quail being least common of all in raising birds for tho the market ope caal fattening has not heretofore been bean practiced in this country with anything like tho the same came frequency as in europe but american breeders bleeders bre eders are gradually coming to it more and more especially on the large poultry farms which are springing up in many places the extreme methods used so much in france are not however considered advantageous by moot american bleeders breeders bre edere eders live poultry Is very commonly marketed feted d especially in the southern states where it 11 is the custom to kill hill a short time before cooking but considering si ahe country as a a whole it is Is doubtless true that the dressed birds aro are marketed more than the live and the buyer must depend mainly on the appearance of the skin and flesh to tell him how bow fresh the bird ism la and whether it haa bag been pro prop erl ury plucked or P plunged inott boiling water to make thep the plucking hicking eap ealer in most moat cases also the age must bo be determined by tho the pliability of the breastbone or in duck and goose of the windpipe the methods of cooking poultry are in general gendral the same as aa those for other kinds ot of meat the tougher the bird the more cooking will be needed to make m ake it tender and easily digested and the larger it is tho the more heat will bo be required to cook it thoroughly As regards composition poultry does not differ as much as is common commonly ir supposed from meat of other domestico dom dome eatlo stio animals used for food individual kinds and specimens ot of course vary in the relative amounts of protein and fat contained and there are certain flavors in poultry which differ from those in other meats but these differences feren ces aro are so small that they are ara practically negligible in ordinary diet nor Is there as much difference in digestibility as is often stated on the average poultry Is somewhat more mora xi A piling and topping sugar beets easily digested than beof beef and mutton but only very slightly the difference in digestibility between the various kinds ot of poultry probably depends on the amount of fat contained the fatter sorts being least easily digested ten derheim of fiber may have bavo something to do with both ease and nd thoroughness of digestion and it if so young birds are more mora easily digested than old and the less used muscles of tho the chicken such as aa tho the breast more 00 so than the much used tissues odthe legs similarly white fleshed birds may bo be nor moro easily digested than dark fleshed shod because the fibers of their flesh are ara lesa closely set b but ut this la in not fully proved indeed very little Is positively known on this subject t and that little fiema to indicate that the differences in thoroughness of digestion auevery slight and list cooking has niu much ch more to do with the digestibility ot of the birds than these theao slight in composition aad texture 11 0 |