Page 12 



BETTER FRUIT 



December 



SPBSf 

 MATERIALS 



ORCHARD BRAND SPRAY 

 MATERIALS are scientifically pre- 

 pared. There is one for each pur- 

 pose required on the Pacific Coast. 



We maintain a department for 

 the dispensing of professional 

 knowledge, of scientific informa- 

 tion. It is in charge of Mr. S. W. 

 Foster, an entomologist of eleven 

 years' practical experience, six of 

 them in the United States Bureau 

 of Entomology, stationed on the 

 Pacific Coast. 



We know of no man better 

 equipped by thorough college 

 training, and wide experience, to 

 counsel the fruit grower. He is 

 at your service. He travels exten- 

 sively in orchard sections to keep 

 informed, and to ascertain the 

 best methods of insect and fungus 

 control. 



Definite and reliable directions 

 for treatment of your trees no 

 doubt will be of great value to 

 you. The results obtained by the 

 use of different spray materials, 

 and under varying conditions, are 

 yours for the asking. The time 

 and method of applying spray 

 materials are all-important. If 

 you are uncertain what to do, or 

 when to do it, write to us and 

 Mr. Foster will reply. 



We publish from time to time 

 bulletins giving the best available 

 information concerning insects 

 and diseases. Write for the one 

 in which you are interested. 



(1) How to control the prin- 

 cipal insect enemies and fungus 

 troubles on deciduous fruit trees 

 during the growing period; 



(2) The dormant spraying of 

 deciduous fruit trees west of the 

 Rocky Mountains; 



(3) Orchard Brand spraying 

 materials. 



General Chemical Company 



Dept. G-2 



San Francisco, Cal. 



storage room will completely prevent 

 the disease. This had been demon- 

 strated in repealed experiments with 

 several varieties of apples. Well 

 aerated apples remained free from 

 scald, while in all cases poorly aerated 

 'Hies handled in the same way from the 

 lime they left the tree, throughout 

 Storage, became badly scalded. 



Scalded fruit was found to be more 

 mealy and poorer in Davor than un- 

 sealded. Scald, in addition to render- 

 ing the fruit unsightly and reducing its 

 market value, rendered the apples ex- 

 tremely susceptible to storage rots. 



Apples were apparently little harmed 

 by several weeks' storage under poorly 

 ventilated conditions if better aeration 

 was provided before the fruit reached a 

 certain critical period in its storage 

 ripening. The maximum length of time 

 that the fruit can remain in poorly 

 ventilated storage without incipient in- 

 jury, however, has not been deter- 

 mined for many varieties. Final recom- 

 mendation in regard to the frequency 

 of ventilation, therefore, cannot be 

 given as yet, but the investigators state 

 that the fundamental fact that ventila- 

 tion will prevent disease has been 

 established, and advise storage men to 

 avoid taking chances of smothering 

 the fruit. 



Scald, it was found, increased with an 

 increase in temperature from 41 de- 

 grees F. to 68 degrees F. Higher tem- 

 peratures were unfavorable to the de- 

 velopment of the disease, and with cer- 

 tain varieties such as Grimes Golden 

 32 degrees F. was more favorable to the 

 development of the disease than 41 de- 

 grees F. 



Investigations of this disease by the 

 department specialists are still going 

 on, but the facts already obtained indi- 

 cate the necessity of important changes 

 in storage methods. 



Savory Potatoes for Home Supplies 



When all the family gathers around 

 the comfortable supper table every 

 housekeeper takes pride in the substan- 

 tial hot dishes she places before them. 

 Nowadays an all-meat dish is out of 

 the question, but a combination with 

 potatoes will stretch the meat flavor 

 and make an equally satisfactory offer- 

 ing. Here are some potato combina- 

 tions that will please a hungry supper 

 crowd : 



Potato Pie — To one quare of hot 

 boiled potatoes add enough hot milk to 

 moisten. Season with butter and salt. 

 Mash in kettle in which they were 

 boiled and beat with a fork until light. 

 Stir in half cup of minced ham. Have 

 ready four hard-boiled eggs and half 

 cup of stock or gravy. Arrange pota- 

 toes and sliced eggs in dish in alternate 

 layers with potatoes forming top and 

 bottom layers. Moisten with the gravy. 

 Brush over the top with milk or egg 

 and brown in hot oven. This dish can 

 be arranged in three layers with the 

 middle layer some kind of meat hash 

 bound together with egg or thickened 

 gravy. 



Potato Turnovers — Boil and put 

 through the ricer enough potatoes to 

 measure a pint. Add one well-beaten 



COG GEAR SPRAY 

 PUMPS ARE AT THE BOTTOM 



Higher and higher go fruit prices. Greater and greater 

 becomes the demand for it More and more the im- 

 portance of spraying is brought home to everyone, for 

 marketable fruit must be perfect fruit and perfect fruit 

 must be sprayed fruiL 



Spraying results are therefore important, and MYERS 

 COG GEAR SPRAY PUMPS will be found at the 

 bottom of successful spraying operations everywhere 

 for they are wonderfully efficient 

 sprayers which operate 33'A : :< easier 

 than others, are brass built, equipped 

 with proven hose and nozzles, and — 

 throw a uniform, powerful, penetrating 

 spray that gets "Spraying Results" 



They come in so many sryles 

 and sizes that a big 64 page 

 catalog is necessary to show 

 them. We want you to ask for 

 a copy of it, and when you spray 

 next Spring, spray for results, 

 with a MYERS PUMP. 



dJ.'.m* 



120 ORANGE ST. 



ASHLAND. 

 OHIO. 



The Highest Honors 



ever conferred at any Exposition 

 were awarded to \ 



egg, one tablespoon of flour and season 

 with salt. Turn on floured board, roll 

 out and out in circles size of saucer. 

 Place on each a large spoonful of dry 

 hash seasoned with onions and pars- 

 ley chopped fine. This hash should be 

 dry or bound together with thickening. 

 Double over and pinch together like a 

 turnover. Place on greased baking 

 sheet and brown in hot oven. Serve 

 with a thickened sauce made from the 

 gravy in which the meat was cooked 

 or with a tomato sauce. 



Family Potatoes — Use six cold or 

 freshly-boiled potatoes. Cut into quar- 

 ters and put in saucepan with a pint of 

 gravy or soup stock. Add one chopped 

 onion, salt and a little red pepper. 

 Simmer on back of stove half an hour 

 before serving. 



Bed pepper, or paprika, is preferable 

 to black pepper in these potato dishes. 



WHEN WRITING ADVERTISERS MENTION BETTER FRUIT 



