- 11 • 



weed killer calculated for Ihe whole bed la needed. The smaller amount Is sprayed 

 evenly over the two foot strips* 



A weed type nozzle which delivers & fan shape spray ie a great help fcr this 

 type of spraying « Usually more even coverage can be obtained by going over the bed 

 rather rapidly so as to use about half the required amount of spray and then going 

 over a second time, more rapidly or more slowly depending on the amount left, to 

 apply the rest of the spray. 



To do a good job of weed spraying, determine the amount of water applied to 

 a given area* Add the required amount of weed killer to this amount of water. Apply 

 this weed killing mixture evenly over the given area» 



«~^JtS. Bailey 



•«• * it -Jt- ^ ■»(••){•■},'- •«■ ■${• -Ji- if- Vr 



CAN IN SAFETY 



The use of pressure oaniners for home canned foods has reduced danger from 

 spoilage, yet safety precautions must be observed when using this equipment. Pressure 

 canners are most commonly operated at 10 pounds steam pressure, thus must be handled 

 idsely to avoid accidents, due to the potential danger, Ylhen using a pressure canner, 

 it is best to thoroughly Bead the canner manufacturer's directions. Various brands 

 of pressure canners differ in design and one should become familiar with their operation! 



Hovrecer, before canning time, the canner should be checked thoroughly. The 

 pressure gauge should te tested to find out whether it registers correctlyo This may 

 be tested at any County Extension Office, Usually if the gauge is inaccurate more 

 than three pounds, tt should be replaced. The petcock, safety valve, and edges of 

 lid and canner are to be kept clean at all times. An additional gafety check is to 

 make sure the openings to the petcock and safety valve are kept clear. 



General safety hints for canner operation include having at least an inch and 

 one-half of water in the canner so it won't boil dry and be damaged, ''/hen placing 

 jars in the canner, leave space betvieen jars so that steam may flow around and over 

 each jar to insure proper processing. Be sure to fasten canner lid on tightly. If 

 the canner has thumb nute, partially tighten by turning opposite nuts, then continue 

 tightening by pairs until lift is on snug, T/hen heating, allow steam to escape for 

 10 minutes. This is to drive out all air which would give a false reading on the 

 gauge if mixed with steam. 



After conpleting the process at 10 lbs, pressure for the proper length of time 

 remove canner from heat and allow it to stand until gauge reads zero, i/ait $ minutes 

 before opening petcock, and carefully loosening and removing cover* Most accidents 

 with pressure canners occur at this point. The cover should be loosened only irhen 

 the gauge is at zero* When removing the cover, tilt far side up so steam escapes 

 av/ay from you. By tilting the cover, burns will be prevented, w"hen removing jars 

 from canner, handle carefully and do not set hot jars on a cold surface or in a draft. 

 Sudden cooling may cause breakage* The pressure canner is a safe utensil and requires 

 only correct handling to insure the prevention of Occidents, Make home canning safe 

 ard profitable when using the pressure oanner by follov/ing the correct methods for 

 operation* 



— R,B,Parmenter 



