890 
ply the leaves, when the heat strikes. Therefore, a 
good supply of organic material and frequent cul¬ 
tivation will so conserve moisture as to help prevent 
leaf burn. 
SCAB.—There are several other diseases present 
in too many fields at blossom time, among which 
may be mentioned seal), which is easily held down 
by soaking the seed in formaldehyde solution, avoid¬ 
ing turnip and beets in the rotation and by avoiding 
the presence of lime or alkaline soils. Plowing in 
green cover crops not only directly benefits the 
growth of the potato crop, but counteracts the 
scab-inducing effect of alkaline soils upon the po¬ 
tatoes. The disease commonly known as wilt is 
easily prevented by discarding at seed cutting time 
all potatoes, which show black markings just under 
the peel, especially at the stem end of the tuber. 
The presence of flea beetles and potato beetles weak¬ 
ens the plants and makes easy the entrance of the 
diseases. The potato growers who are making 
money, do not hesitate to spray frequently with a 
combined insecticide and fungicide. 
POWDERY SCAB.—When we think of all the 
different diseases to which the potato is subject, we 
are apt to wonder how in the world the crop can 
grow at all. Most of these diseases have come into 
the potato industry within the last generation. Re¬ 
cently there was accidentally introduced into Canada, 
from Europe, a very destructive disease known as 
powdery scab. It is against the spread of this dis¬ 
ease that the U. S. Department of Agriculture has 
been fighting so hard lately. There is no satis¬ 
factory seed treatment known to prevent the dis¬ 
ease. Land once infected cannot produce potatoes 
for several years. 
VIGOR IN SEED.—During the present season 
there have generally been more diseased plants in 
Northern-grown seed than in home-grown seed. 
Northern-grown seed has for several years been 
acknowledged to be a quicker and more vigorous 
starter than home-grown seed. The vigorous start 
ultimately produced the earlier and larger crops. 
Many farmers and State experiment stations have 
endeavored -to ascertain the reason for the lack of 
germinating vigor in the Central and Southern- 
grown seed. They have found that it is detrimen¬ 
tal to the vigor of the ripe potato to lie in the soil 
a long period before digging time. Late-planted 
potatoes produce a young vigorous crop. Frost kills 
the vines and the potatoes are hardly ripe when 
dug. They have lost no vigor and will produce a 
heavy crop, if used the next year as seed. It Is 
an economic and efficient practice for a potato 
grower to plant a small patch of old potatoes in 
July, from which to grow the seed for his next 
year’s crop. The introduction of new diseases from 
Northern sections will be avoided. The grower can 
then go through his seed patch and rogue out any 
plant he finds stunted, yellow, small-leaved, brown¬ 
stemmed or off type. This small patch should be dug 
with a fork, then any hill that does not show a suit¬ 
able proficiency may be discarded. Also, any pota¬ 
toes showing signs of scab, rot, discoloration or 
white spots which afterwards turn black may be re¬ 
jected. Thus, he will be able to avoid much disease 
infection, will have seed true to name and type, will 
be more reasonably sure of a large crop and will 
save buying his seed potatoes the next Spring, when 
money may be scarce. R. w. de baun. 
N. J. Experiment Station. 
Soy Beans in New Jersey. 
HE cultivation of Soy beans is evidently in¬ 
creasing all through our eastern country. As 
people come to understand this crop better, they find 
they are able to make good use of it, and more and 
more of these beans will be planted. The picture 
at Fig. 332 shows a crop of these beans in New Jer¬ 
sey. The plants are just getting ready to shake 
themselves and make a good showing in the field. 
They are drilled from two to three feet apart, much 
like other varieties of beans, and are well cultivated. 
We have grown the Soys more or less for a few 
years, usually in the later part of the season. 1 hey 
are rather a disappointing crop to the beginner, as 
they do not make anything like the showing which 
the seedsmen’s pictures would lead one to expect. 
If the farmer stays by them, however, and gives 
them fair culture, and reasonable fertilizing, they 
get busy sooner or later, and often make a surpris¬ 
ing growth. The pods and vines are rather hard to 
cure as we find them in a damp season, but when 
they can be cured properly the stock will eat them 
freely and become very fond of them. The first 
time we cured these beans our people felt that the 
fodder was so coarse and rough-looking that the 
stock would not care for it. They offered them to 
the horses with some misgiving, but to our sur¬ 
prise, after nosing the feed over for a short time 
THE RURAL NEW-YORKER 
the horses ate the vine greedily, and we have never 
had any trouble in getting either cattle or horses 
to eat this kind of fodder. Many farmers believe 
in mixing Soy beans in with the corn, but so far 
as we can learn the best advice is to put the corn 
into the silo by itself and dry bean vines to be fed 
with the silage. It is better wherever possible to 
run the vines through a fodder cutter and chop 
or crush them up where they are to be fed with 
the silage. Where the Soy beans are growing in 
drills as is shown in the picture we find in Northern 
New Jersey that we can seed a cover crop among 
the beans just as we do with corn. We are also 
able to seed the Soy beans as a second crop after 
early peas or a crop of rye which is cut for fodder 
or even after peas and oats. The Soy beans seem 
to leave the ground in very fine condition for seed¬ 
ing to rye or wheat or other small grain, and where 
Soy beans can be plowed under as a cover crop they 
certainly leave a record behind them in the soil. 
More About Hay-Loaders. 
T WO pictures this week show hay loaders at 
work. One has horsepower with a good team 
of horses to keep up the motion and pull the load 
forward. In the other a small auto truck is shown 
hitched to the front of the wagon and hauling the 
load with the loader behind. We are frequently 
told of cases where these small trucks or the regu¬ 
lar motor cars are taken into the field and attached 
as shown in the picture or even hitched to the mow¬ 
ing machine. It some cases they are really said to 
do very fair work. With the ordinary car there 
is no doubt that the experiments are something of 
a failure. The ordinary car is not built for this 
kind of work. We might as well expect to use a 
family carriage for hauling a load of hay as to ex¬ 
pect that a car built for carrying passengers will 
prove a success on heavy farm work. The experi¬ 
ment has been made successfully by some of our 
people, but as a rule the best experts we can find 
advise against the use of cars for anything except 
carrying passengers and light loads. Some enthu¬ 
siastic people are apt to claim more for farm imple¬ 
ments than they should, and we think it is best 
to be rather conservative in advising the use of a 
tool or a car outside of the line for which it was 
specially made. 
The Fat Test For Condensery Milk. 
Wholesale Milk Prices for Summer of 1915. 
OW RETURNS.—The Summer prices for milk 
are certainly very low, three cents or less per 
quart. We cannot expect the milk dealer to pay 
any more for milk than he has to. It is then be¬ 
cause the farmers will sell milk for these figures 
that makes the price so low. In the first place the 
price averages 10 to 15 cents less per hundred 
pounds for milk testing 3.8% or better, than last 
year, and secondly, the milk is paid for according 
to the amount of butterfat it contains, so that low- 
testing milk does not bring the price of skim-milk; 
even, when it is used as a poultry food. 
ADVANTAGE OF CREAM-SELLING.—The rem¬ 
edy must consist in the farmer disposing of his 
product in another form, as for example, sweet 
cream, the possibilities of which trade are enormous. 
It is really absurd for a man to sell 3.8% milk for 
three cents per quart or less. It is true that the 
making of sweet cream involves a little more labor 
than putting milk in 40-quart cans, cooling it, and 
then placing it by the roadside for the collector. 
This latter method is the most simple of all methods 
of disposing of a dairy product. It requires no 
thought and very little skill, and as a rule gives 
the farmer but little satisfaction. I hear you say, 
“It. is expensive to buy a separator, it is a lot of 
bother to separate the milk, and besides I have 
Holstein cows: they are no good for producing 
cream.” When it is found that selling wholesale 
milk is unprofitable there is but one thing to do with 
an attitude like the above*; that is, to throw it 
overboard and try selling your product in another 
form. If your cows give such low-testing milk that 
they are no good for producing cream, they are 
certainly no good for the wholesale milk business. 
The day is gone when the farmer can sell water 
for milk. 
DISSATISFACTION WITH RESULTS.—It seems 
that many of the dairymen are dissatisfied with 
the first month’s result of selling milk to Bordens 
on the fat test. Many of them, particularly those 
who keep Holstein cattle, feel that the fat test is 
not entirely fair for such milk, especially when 
supplying the condenseries. They feel some consid¬ 
eration should be given to solids not fat. The question 
arises: Is there any fairer test than the Babcock for 
estimating such milk? Does the fat test give a fair 
.(uly 10, 1915. 
idea of the proportion of “other solids?” Before 
discussing this matter, let us examine the new 
standard for condensed milk which went into effect 
March 0, 1915. It is as follows: 
FOOD INSPECTION DECISION 158.—Condensed 
milk, evaporated milk, concentrated milk. The 
joint Committee on Definitions and Standards of the 
American Association of Dairy, Food, and Drug Of¬ 
ficials, the Association of Official Agricultural Chem¬ 
ists, and the United States Department of Agricul¬ 
ture, ou November 20. 1914, adopted the following 
definition and standard for condensed milk, evapor¬ 
ated milk, concentrated milk: “Condensed milk, 
evaporated milk, concentrated milk, is the product re¬ 
sulting from the evaporation of a considerable portion 
of the water from the whole, fresh, clean, lacteal se¬ 
cretion obtained by the complete milking of one or 
more •healthy cows, properly fed and ker>t, exclud¬ 
ing that obtained within 15 days before and 10 days 
after calving, and contains, all tolerances being al¬ 
lowed for, not less than twenty-five and five-tenths 
per cent. (25.5%) of total solids and not less than 
seven and eight-tenths per cent. (7.8%) of milk 
fat. The foregoing definition is adopted as a guide 
for the officials of this department in enforcing the 
Food and Drugs Act, and Food Inspection Decision 
No. 131 is revoked.” 
WHAT THIS MEANS.—It will be noted that 
condensed milk must contain 25.5% total milk solids 
and 7.8% fat. This is equivalent to 17.7% solids 
not fat. It is entirely feasible for the condensery 
to pay for milk on a butterfat basis. Milk rich in 
fat is also rich in solids and yields more condensed 
milk than milk poor in fat. To pay by the hundred¬ 
weight regardless of quality is a practice which 
discriminates in favor of breeds of low-testing milk 
against breeds of high-testing milk. Bulletin 134 
of the Bureau of Animal Industry, U. S. Depart¬ 
ment of Agriculture on “The Estimation of Total 
Solids in Milk by the Use of Formulas” by Shaw 
and Eckles, contains the specific gravity per cent, 
of fat and total solids of 430 samples of milk testing 
from 2.5% to G.5%. By examining these figures it 
can be easily seen that the per cent, of fat is an 
indication of other solids in the milk. Thirty of 
these samples selected at random give the follow¬ 
ing table: 
Solids not f.-it in Solids not fat in Solids not fat in 
10 samples of milk 11) samples of milk lOsamplesof milk 
testiiiK 5 to G% testing 4 to a% testing 3 to 4°b 
9.32 
9.48 
8.75 
9.4S 
9.10 
8.73 
9.29 
9.17 
8.91 
9.04 
8.97 
8.89 
9.55 
9.39 
8.78 
9.36 
8.64 
8.74 
9.12 
9.18 
8.77 
9.54 
9.73 
8.94 
9.61 
8.72 
9.00 
9.90 
8.70 
8.64 
94.21 
91.08 
88.15 
Avg. 9.42 
Avg. 9.10S 
Avg. 8.81 
The following is the composition of a sample of 
evaporated milk taken from a large list published in 
Prof. Hunziker’s book, “Condensed Milk and Milk 
Powder.” 
f.ac- 
Solids Water Fat Curd tose Ash Total 
20.2 73.80 8.07 7.54 9.10 1.47 100.15 
Of the list of analyses given, the above comes 
nearest to the standard in solids and fat content. 
It is about as near the line as one could get and 
be on the safe side. 
Evaporated milk is commonly evaporated two to 
2.4 of milk to one of evaporated milk. This brings 
up this problem, How many pounds of three, four 
and five per cent, milk would be required to make 
100 pounds evaporated milk containing 8.07% fat? 
Practically no fat is lost in the evaporating pro¬ 
cess. With the fat as the limiting factor: 
8.07 divided by .03 equals 269 pounds milk required 
for 100 pounds, evaporated. 
8.07 divided by .04 equals 201 pounds milk required 
for 100 pounds evaporated. 
8.07 divided by .05 equals 161 pounds milk required 
for 100 pounds evaporated. 
With the solids as the limiting factor: 
Average per cent., total solids in 3% milk 11. 
Average per cent., total solids in 4% milk 13. 
Average per cent., total solids in 5% milk 14. 
26.2 divided by 11 equals 238 pounds 3% milk re¬ 
quired for 100 pounds evaporated. 
26.2 divided by 13 equals 201 pounds 4% milk re¬ 
quired for 100 pounds evaporated. 
26.2 divided by 14 equals 187 pounds 5% milk re¬ 
quired for 100 pounds evaporated. 
It can be seen that in the case of low-testing milk 
the fat is the limiting factor, and that in order to 
produce evaporated milk up to the standard in fat, 
either more pounds of this thin milk must be used 
per 100 pounds of evaporated milk or the milk must 
be standardized with richer milk. It is not probable 
that the condenseries get very much of the richer 
grades of milk, but when they do, it can be readily 
seen that they can use it to better advantage than 
the low-testing milk, and therefore, they are justi¬ 
fied in paying more for it. n. f. judkins. 
