286 MASS. EXPERIMENT STATION BULLETIN 271 



266 Part-Time Farming in Massachusetts. David Rozman. 44 pp. October, 

 1930. 



A study was made of three representative areas in Massachusetts, and with two 

 main objectives. In Holden, in the central part of the State, the object was to de- 

 termine the extent of part-time farming in the community as compared with regu- 

 lar agriculture. Of the 585 families engaged in some kind of farming, only 66 

 were full-time farmers. Land in crops and total value of products were almost even- 

 ly divided between regular and part-time farming. Although the production in most 

 part-time farming enterprises is intended primarily for family consumption, the 

 surplus sold amounted to over one-third of the total value of produce offered for sale 

 by local producers. Part-time farming, therefore, exercised a considerable influence 

 on local prices and marketing conditions of agricultural products. 



In the other two areas, four towns adjacent to Lowell and four towns between 

 Taunton and Fall River, the aim was to get a picture of the social and economic 

 status of industrial and other laborers who are engaged in part-time farming. This 

 mode of living was adopted for the most part as a means of increasing earnings and 

 living more cheaply, or in the hope of improved health and better housing for their 

 families. Two main types of part-time farming were found. The greater number 

 had a regular job at which they worked, and did what farming they could in their 

 spare time, with the help of their families. As a rule they raised vegetables or kept 

 chickens or both, and the amount of work required was fairly regular throughout 

 the year. A considerable number, however, engaged in truck farming or small fruit 

 growing, devoting their entire time to it during the season and working at outside 

 jobs only during the months when this type of farming does not require attention. 



The development of part-time farming depends upon improvement in transporta- 

 tion facilities, shorter working hours in industry, and the location of industrial 

 plants in small towns and rural communities. Indications are that part-time farm- 

 ing has been increasing in the State during the last decade and that the next ten or 

 twenty years will show a further increase. 



267 Hardy Woody Plants. Frank A. Waugh and Charles H. Thompson. 36 

 pp. October, 1930. 



Hardy trees, shrubs, and vines are a very important feature of our civilization. 

 Country roadsides and village streets are planted with trees ; parks and playgrounds 

 must have their trees and shrubs ; but, most of all, the home grounds are not con- 

 sidered quite respectable unless trees, shrubs and vines are used to soften and civilize 

 the architecture and the topography. Hai'dy woody plants have been under study 

 for sixty-five years on the grounds of the Massachusetts Agricultural College, and 

 this bulletin is intended to make some of the results of these studies available. A list 

 of over three hundred plants is given, with a brief description of the chief charact- 

 eristics of each and its performance under conditions found on this campus. 



268 Frozen Sweet Cream as an Ingredient of Ice Cream. M. J. Mack. 11 pp. 

 December, 1930. 



The storage of cream in a frozen state is a satisfactory way of handling surplus 

 cream for later use in ice cream, the quality of the frozen cream depending upon 

 its initial quality, the length of time held in storage, and the storage temperature. 

 Holding periods of less than six months and storage temperatures below 0° F. are 

 recommended. Frozen cream mixes required a longer time in the freezer to reach a 

 definite percentage of overrun than sweet cream mixes and showed a lower max- 

 imum overrun. P'rozen cream mixes were higher in viscosity and contained slightly 

 larger and more irregular-sized fat globules and clumps. 



Ice cream mixes containing cream frozen with 0.5 per cent gelatin whipped but 

 little bettor than plain frozen cream mixes. Homegenizing the cream before freez- 

 ing did not improve its properties for ice cream making. Freezing cream with 10 

 per cent sugar was the most satisfactory method studied for storing frozen cream 

 for later use in ice cream. The frozen sweetened cream melted more rapidly than 

 plain frozen cream, was lower in viscosity and much more uniform in body. Ice 

 cream mixes made from frozen sweetened cream were superior in flavor to plain 

 frozen cream mixes, whipped considerably faster in the freezer, were lower in vis- 

 cosity, and contained smaller fat globules and clumps. 



