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THE CHRONICLE, Clinton, S. C.,November 14, 1968—2*1 Company Interested In County Turkeys BY M. L. OUTZ County Agent A large feed company is in terested in the production of tur keys in Laurens County. Repre sentatives of the company were in the county last week discussing the program. They want to furnish the poults and the feed and the farmers furnish the equipment and the labor. Not often do you find a com pany who is willing to share the cost and the risk with the far mer. In fact, the farmer is guar anteed an income. South Carolina only produced 1.6 million turkeys last year. California produced 20 million. The country will consume 550 million birds within the next five years. 1 hate to tell you how many Laurens County is producing. Talking with one of the re presentatives last week I was told that we are in overnight dis tance of 1/2 of the population of the United States. A great demand for turkey production exist he said. This company agrees to furnish the poults, the feed and the med ication and to market the birds. They also furnish service men to debeak and etc. Those who might lie interested M. L. OUT/. County Agent in discussing turkey production with the company might get in touch with our office and we will get a member of the company to come by and visit and discuss in more detail the program. So call 984-3021 if you are in terested. Greenwood had a second graded feeder calf sale last week. This sale is held to give farmers a chance to market their late calves. Late calves often become a problem as to what should be done with them. Some farmers are tempted to carry them through the winter. But to often these calves wind up in the spring about the same weight as they were in the fall. This isn’t good on the cow to carry a calf through the winter. If it is possible to separate the calves and give them grain the situation might be dif ferent. However, the cost would be high. So, I believe it best to breed those cows to calve early and wein them in September for the first feeder sale. Herbert Atkinson and Paul 0- wings sent cattle to the second Greenwood sale. FARMS and FOLKS BY HAROLD ROGERS Assistant Extension Editor CLEMSON - There may have been a time when the cattle pro ducer didn’t have to lie too con cerned with what he forked down for the herd in the winter, as long as it was filling. Today, he has to be a little smarter than this. He has to know he’s feeding the quality to pro duce the greatest pound of gain. It can be the difference in mak ing or losing money, in surviving or going under. One of the new tools of science for doing this --a part of the “growing complexities” of farm life -- is forage testing. The farmer can use this to scienti fically check the quality of his pasturage, hay or sileage going into winter feeding. Two reasons for forage test ing are outlined by Dr. John L. Williams II, principal Extension specialist in animal science with Clemson: (1) To balance rations through the use of other feeds to meet the nutritive needs of animals, and; (2) To know how to im prove the quality of forages. “Knowing the nutritive con tent of forages can both save and make a producer money,” Dr. Williams says. “Feeding too much high protein forage is cost ly, while feeding low quality for age may not allow the animal to make efficient gains. Balancing the ration will provide for far more efficient gains and increase profits.” It’s not enough to know that a certain kind of plant generally produces a certain quality of forage, the specialist points out. There can be quite a variation of the nutrient content of for ages within the same kind of plant. Such things as soil fertility, stage of maturity at harvest, moisture content, curing method, and storage length and method can result in the difference. Tests at one of the experi ment stations point up the varia tions in quality. Three lots of steers of similar weight and grade were fed alfalfa hay check ed in three quality ranges. Twelve were fed hay designat ed as poor. Twelve were fed that checked as fair. And 12 were fed the good quality alfalfa hay. The tests ran 71 days and the steers received no other food during the time. Average daily gains were re ported in pounds. The cattle fed the poor hay were checked at - .06. Those receiving the fair quality registered 1.49. And those feeding off the good hay came up with gains of 1.85. This is impressive evidence that it does make a difference what the farmer feeds--whether he’s still forking it down nr go ing with automation. Dr. Williams recommends that cattle men who want to be sure on their quality, check with a county agent for details on for- \ge testing and how to utilize the esults. + * * How Can I? By ANNE ASHLEY Q. What can I do when there is too much polish on my furni ture? A. Wring a soft cloth out in a mixture of 1/4 cup vinegar and 1/2 cup water, rub this over the furniture, then dry immediately with another soft cloth. Q. How should woolen mater ials be pressed? A. Press on the wrong side. Use a damp cloth between the iron and the material. Use a moderately hot iron, and apply until the cloth is dry. Q. How can I make a lime- oak finish? A. Stir a pound of unslaked lime into two quarts of water. Rub this across the grain of the wood, and wipe when partly dry (to prevent accumulation of ex cess lime). Seal with two coats of thin white shellac, and finish with a thin coat of paraffin wax. Q. How can I remove a grease spot on a wall caused by hair rubbing against it? A. Place a blotter over the spot and go over it with a warm iron. The heat of the iron will melt the grease enough to per mit its being absorbed by the blot ter. Q. How can I clean tarnished pewter? A. With silver polish. Many other such cleaning helps are contained in my household-hints manual. Q. How can I obliterate some light scratches in silverware? A. Mix enough putty powder with olive oil to make a paste, rub this over the sliver with a soft cloth, then follow with a chamois polishing. Q. How are brushes that have been used for varnish or shel lac properly cleaned? A. Varnish brushes are cleaned with turpentine or mineral spirits, and shellac brushes with denatured alcohol. * * * OFFICE SUPPLIES THE CHRONICLE Farm Market News BY M. L. OUTZ County Agent VEGETABLES Collards, good quality doz t>chs, $3-3.25 Collards, fair quality doz bobs $2.50-3 Salad, mustard bu, $1.50-2 Salad, Turnip, bu., $1.50-2. Sweet Potatoes Farmers Pack good quality Bu.,$3.75-4.25 Sweet Potatoes Farmers Pack Fair quality Bu., $2-3 Tomatoes, Pinks Bu., $6-8. GRAIN Yellow shelled corn, $1.05-1.15 bu. White shelled corn, $1.10-1.30, bu. Wheat, 1.05-1.16 bu. Oats, $.50-.75 bu. Soybeans, $2.35-2.45 bu. Barley, $.75-.90, Bu. CATTLE Commercial cows, $15-20 Canners & Cutters, $14-17 GH CH Stocker S&H,$24-30.50 Medium Stocker S&H, $18- 26.50 HOGS US 1-2, 200-220 lbs. $19.25- 19.75 US 2-3, 230-250 lbs.,$18-18.75 US 2-4, 250-270 lbs., $17.50- 18. US 3-4, 270-290 lbs.,$17-17.50 * ♦ + Timely Tips BY COUNTY AGENTS EXTENSION HOME ECONOMIST 4-H CLUB - Any youngster, ages 9-19, who are interested in joining a 4-H Club should con tact the County Agent’s office. This time of year agents are placing calves, beef and dairy, with boys and girls who are in terested. For further informa tion call 984-3021. TAXATION CONFERENCE-A conference on taxation of rural property in South Carolina will be November 20 at the Redwood Cafeteria in Columbia. The con ference is sponsored by Clem son University of South Caro lina, Farm Bureau, State Grange, and the Tax Commission. I plan to attend and would like to have a car load of interested citi zens to go with me. PEST CONTROL-Annual Pest Control Operators School will be held at ClemsonNovember 19-22. This meeting is held each year for pest control operators and other interested people. Up to date information and techniques on pest control will be given. If you are interested plan to at tend. WEED CONTROL - A useful publication on Weed Control in Fruit Crops is now available in our office. If you would like a copy drop by and ask for circular 497. NOISELESS CLOCK- If the ticking of an alarm clock keeps you awake, set it on the floor on top of a thick throw rug or a soft pillow and the noise will be cut down tremendously. REPAIR SHADE - Keep a dis carded window shade in the trunk of your car. Then if you get out to change a tire or have any kind of trouble, unroll the shade on the ground; it helps keep clothes clean while you work on the car. BATHROOM SCALE - To find out if your bathroom scale is registering correctly, lay a five or ten pound bag of sugar on it. * * * Now you are the light in the Lord.—(Eph. 5:8). The Christ light shines in us and clarifies our thinking. It casts out any darkness that may have shadowed our thinking and our feeling. This light radiates so that others —my family, my friends, the people I meet—are blessed by its radiance. This light shin ing through us contributes toward the light of the world, helping to lift the clouds so that the warmth of Christ light can shine in all its bril liancy. Doctor in the Kitchen* by Laurence M. Hursh, M.D. Consultant, National Dairy Council FOOD FOR COLDER WEATHER What is it that fat people and Benjamin Franklin have in eom- mon - ’ This question occurred to me in a wild moment the other day. The answer, of course, is thrift. Franklin has been held up to children for years as a model saver. And in my book, a fat per son is the perfect demonstration of the body’s ability to conserve a great deal of what it takes in Our bodies know what they need but not necessarily what they don’t need at the moment. The tendency is if too much food comes in for the amount of energy expended, and growth and body repair, the rest will be stored in the form of fat as a hedge against possible future energy needs when the food supply is less. In this case, the body anticipates weight control because if you eat less it will draw on the re serves both for energy and other needs. But any way you look at it. our bodies will save if given the chance. Our bodies are thus thrifty. Food Tastes Better What has all this to do with food for colder weather 0 Just this: In colder weather, food not only tastes better, hut unless we exercise quite a bit, we probably need less food So it doesn’t hurt to be mind ful of our body’s thriftiness. And apparently the only way to curb over-thriftiness is by being either a "big spender" or an under con sumer A “big spender" would be the guy who exercises like crazy, on the ski slopes, the ice rink, and so forth Most of us should be under consumers and simply watch what we eat Here are some tips. Try to eat less heavy meat-and- potato type meals and make a bigger thing of vegetables and fruit Remember, no one food is fattening. But total calories in your meals must be reduced. Salads are good for you and ap petite pleasing. This doesn’t mean you'll cut out meats, really, or potatoes, but you'll seek a bet ter balance Meats, fish, poultry, eggs and cheese, as well as dry peas and beans are all needed, hut take it easy if you have a weight problem. Knjoy Dairy Products Drink milk and enjoy other dairy products Two glasses of milk a day are recommended for adults As said earlier, give new emphasis to vegetables and fruits Food surveys indicate that people don't consume enough of these foods anyway And with good judgment, you certainly need breads and cereals. If you’re planning an active day, especially outdoors in quite cold weather, you'll be able to handle heavier meals But under the conditions most people live today the greater energy require ments during colder weather are not very large as they may have been in days gone by So keep it all in balance and you won’t have to reduce in spring. IN RAIN OR SN0W-G0 SLOW Pumpkins Important For Diet BY ANN LEE McPHAIL Clemson Extension Consumer Editor Whether it is a Jack O’Lan- tern, a coach for Cinderalla, or a house for Peter Pumpkin Eater’s gadabout wife, pumpkins are important for our diet and for our imagination. The Indians grew pumpkin long l>efore Columbus arrived in the New World -- perhaps as far back as when they started to raise corn. Some Indian tribes considered the blossoms sacred. The word “pumpkin” comes from a French word meaning “mellow” -- the idea was that the food was sun-ripened. You may l>e able to draw the line between squash and pump kin, but there’s no popular world wide distinction. What’s squash to Americans is pumpkin to Aus tralians, and vice versa. Many colors, sizes, and shapes of pumpkins come to Northeas tern markets from fall until ear ly spring. Approximately 80^ of this crop reaches our market in October. All of them have a yel low-orange flesh. You can plan on 1 cup of mashed pumpkinfrom 1 pound fresh. Goodquality pump kin is heavy for its size, free from blemishes,' and hard- shelled. \ \ The popular sugar or pie pump kin has a green or orange rind with ridges. It is round or oval. Small and medium sizes often have a finer texture and flavor than larger sizes. Canned pumpkin is similar in consistency to mashed pumpkin. Pumpkin pie mix is also avail able. The lat>el lists ingredients m the mix and the seasonings are a clue to help you pick a flavor to please your family. Pumpkin will keep well for months in a moderately cool, dry place -- at a temperature around 50 degrees to 53 degrees. If you plan to store them for several months, select those which are unbruised and which have the stem attached. a covered container, in the re frigerator. Plan to use it with- Keep cooked pumpkin as you do i n two or three days after you other cooked vegetables -- in CO ok it. dvroiUGAtr" ELJA’S INNERSPRING MATTRESS we 'aver MATCHING FOUNDATION 78" x 80' KING SIZE reg. $239.50 set, SAVE $'39.9S CLOSE-OUT $ | QQ 95 set cm: 60" x 80' MT *#>: m y ‘ 54" x 74W' 39" x 74V2" TWIN or DOUBLE SIZE reg, $139.50 set, SAVE $ 39.95 CLOSE-OUT $0095 set >7* QUEEN SIZE reg. $179.50 set, SAVE $39.95 CLOSE-OUT .. NO FINER SLEEP BY ANY NAME set T. E. JONES & SONS, Furniture WEST MAIN STREET — CLINTON