9^'2- Rural School Leaflet. 



is then stirred at intervals until frost. A harrow or some other light 

 tool is used. By this process weed seeds are encouraged to germinate 

 and then they are killed while young. 



The field which has produced oats, hay, early potatoes or some other 

 early crop may be treated in this manner. It is customary to grow a 

 cultivated crop of some kind the year following the short summer 

 fallow. Thus the weeds which failed to appear during the fallow will 

 be destroyed by the repeated cultivation the following year. 



The reverse of this short summer fallow is advised when alfalfa is 

 sown. The year preceding the planting of alfalfa, corn or some other 

 cultivated crop occupies the land. In the spring the field is plowed 

 and cultivated until July when the alfalfa is sown. By this time 

 the larger part of the weeds have appeared and have been killed. The 

 alfalfa has a much better chance for succeeding. 



In some parts of New England quack grass is a great nuisance. 

 Although it makes fair hay and is a satisfactor}^ pasture grass, it is very- 

 undesirable in cultivated crops. The common method of destroying it 

 is as follows: The grass is allowed to grow for two years and then 

 pastured or a crop of hay is cut from the field. It is then plowed very 

 shallow about August first. Afterward the field is dragged frequently 

 until the ground freezes. This process brings the roots to the surface 

 as fast as they begin to grow. The sunshine and drought at this season 

 of the year are very effectual in killing them. If the land is plowed 

 too deep the grass will not be killed. 



THE VALUE OF THE BABCOCK TEST FOR TESTING BUTTER- 

 MILK AND SKIMMED MILK 



C. A. PUBLOW 



Object. — To familiarize the pupil with the value of centrifugal separa- 

 tion of cream and the importance of careful, intelligent methods in 

 cream separation and churning. 



In all school communities some dairymen separate the cream from 

 the milk by the gravity method; that is, by settling the milk in shallow 

 pans or deep cans. When the shallow pans are used, they are placed 

 in milk-houses or cellars on shelves or on the floor. By this method about 

 20 per cent of the fat is lost in the skimmed milk. When the long shot- 

 gun cans are used, they are placed in cold water for some twenty-four 

 hours. At the end of this time the cream is taken from the top with 

 a ladle, spoon or cup. By this method some 10 per cent of the fat in 

 the milk is usually lost in the skimmed milk. 



