HAMPSHIRE COUNTY FARMERS' MONTHLY 



This cold room is best built in a corner 

 of the cellar. Two of its walls are there- 

 fore the cellar walls. The two are made 

 by putting up a heat and cold proof wall 

 built by setting up 2' x 4' studs and 

 covering both sides with building paper 

 and matched boards. The ceiling should 

 be sheathed with matched boards. A full 

 size door should be made and tightly fit- 

 ted. This may well be two thicknesses of 

 matched boards with paper between. A 

 cold air flue about 12" square, or of that 

 area, should be put in to bring outside 

 air in and down to within 6" of the floor 

 level. A warm air outlet of about the 

 same size will give good air circulation 

 when both are "open." 



These flues are used in the fall to cool 

 the room and during the winter to venti- 

 late and cairy ofl^ odors from the products 

 in storage. 



Equipment within the cool room will 

 consist of shelves for boxes of root crops, 

 bins for celery and cabbage in which 

 they may be set in dirt, and bins or bar- 

 rels for potatoes. A closet for the 

 canned goods should also be provided and 

 it should have a curtain so that the light 

 will be shut off. 



Squash should be placed on shelves 

 hung from the floor joist and close to 

 the heater, as this vegetable i-equires 

 warm and dry conditions for successful 

 keeping. 



Can You Make $45 Any tasier 



At the end of the season this garden 

 will have given the family a generous 

 supply of fresh vegetables and the store 

 room will contain about _ 250 pint jars 

 of products and about 350 pounds of 

 fresh vegetables for winter use. 



It would cost, if flrst-class products 

 were bought, at least .$45.00 to replace 

 this supply of canned products with com- 

 mercial brands. The fresh vegetables 

 stored will easily represent a saving of 

 $25.00 if equal amounts were purchased. 

 The family will have had a very healthy 

 and adequate variety of fresh food prod- 

 ucts and will have enjoyed many hours 

 of pleasant employment. 



PRUNING NOTES 



Eight Types of Limbs to Remove 

 When Pruning a Mature Tree 



There are eight types of limbs that are 

 almost sure to be undesirable and ought 

 to be removed when pruning an apple 

 tree. These ai-e listed below with brief 

 reasons why they are undesirable. 



1. The dead limb. 



2. The cankered limb. 



3. The broken limb. 



4. The limb going straight up from a 

 horizontal secondary branch. It shades 

 the secondary branches and thus reduces 

 fruitfulness. Also it makes spraying 

 difficult and retards color development. 

 (These limbs should have been eliminated 



when one or two years old ) . 



5. The branch growing downward 

 from the secondary branch, deepening the 

 shade in that direction with disad- 

 vantages to the limbs below, as mentioned 

 in No. 4. 



6. The limb that starts on one side 

 and extends through the middle of the 

 tree or directly "cross country" into an- 

 other part of the tree. This limb makes 

 it difficult for you to enter the tree to 

 spray, thin and hai-vest. 



7. The limb closely parallel to its 

 neighbor. This extra limb makes the 

 tree so thick that neither limb develops 

 side limbs or beai-s fruit as it would if the 

 other were not there. Sometimes there 

 are two of these that are hindering a 

 third. Cut it off" where it starts and 

 leave the remaining one alone. 



8. The limb that starts at an angle so 

 narrow that it does not form a healthy 

 crotch, but just presses against its 

 parent. The bark that is thus squeezed 

 between these two limbs dies and becomes 

 rotten, off'ering oppoitunities for wood 

 rot to enter a vulnerable place. This 

 condition arises from the development of 

 two limbs of nearly the same size. Avoid 

 this condition when the tree is young. 



N. J. Farm Egg Contest 



In the New .Jersey Farm Flock Laying 

 Contest for 1922-23, which closed Octo- 

 ber 31, the average egg production per 

 bird was 142.7 eggs for the pullets, 122.7 

 for the hens and 116 eggs for the mixed 

 flocks. The best individual small flock of 

 pullets produced 202.9 eggs per bird, the 

 best farm flock produced 222.6 eggs per 

 bird, and the best commercial flock pro- 

 duced 180.9 eggs per bird. The best 

 small flock of hens laid 170.4 eggs per 

 bird, the best farm flock 168.5 eggs and 

 the best commercial flock 137.8 eggs. The 

 average number of eggs per bird laid 

 in each month by all the flocks in the 

 contest, as compared with the 160 egg 

 standard of production was : 



Std. Pullets Hens Mixed 



November 8 6.8 1.9 



December 10 9.1 2.6 



.January 10 10.7 5.5 7.3 



February 12 10.9 8.1 8.6 



March 19 16.5 14.6 13.6 



April 21 16.8 16.5 15.2 



May 20 14.6 16.8 16.6 



June 18 14.7 14.8 14.0 



July 16 14.3 14.3 13.0 



August 13 13.0 135 12.8 



September 7 10.3 10.1 9.8 



October 6 5.0 4.0 5.1 



Nitrtliamptmt iluatttuttnu 

 for ^auittga 



Incorporated 1842 



v'* ^* t?* 



A MUTUAL SAVINGS BANK 



Deposits begin to draw interest 

 on the first business day of each 

 month. $1 will open an account. I 



Your income from your deposits ! 

 in Massachusetts Mutual Savings | 



Banks is not taxable under the 

 State Income Tax. 



J* ^ .,* 



Open 9 ,4. M. to 3 P. M. 



Saturdays, 9 A. M. to noon 



Monday evenings, 6.30 to 8 



I 





Totals 160 142.7 122.7 116.0 

 During the year, 2 flocks in the con- 

 test reported production per bird of 200 

 eggs or more, four flocks 191 to 200 eggs, 

 eight flocks 181 to 190, twelve flocks 171 

 to 180, 21 flocks 161 to 170, 34 flocks 151 

 to 160 and 37 flocks 141 to 150. 



' W. H. RILEY & CO. 



if 



S: I'l.UMBING and HEATING 



KITCHEIV PURNISHIIVGS 



AGENTS FOR 

 % Olt'n\vf»o(l Kang:es 

 1^ anil Lowe Bros. Paints W 



^ Opp. Post Office Northampton, Mass. % 



I PXRCT NRTIONRLBftNK 



II Il\«>l NORTHAMPTON 



The Bank on W.a. Corne!- 



Assets over 

 Three and a half million 



Savings Department 

 Interest payable quarterly 



