—Lancaster Farming, Saturday, December 30,1978 16 Home garden fruit course offered UNIVERSITY PARK - Many young nut and fruit trees planted each year do not live because they were not planted properly, says Dr. C. Marshall Ritter, Extension pomologist at the Pennsylvania State University. While there is no guarantee they will live, there are some planting practices that will increase the chances of successful tree growth. Here are some guidelines to follow at planting time, offered by Ritter. Inspect new trees for in sect and disease damage as well as heat injury and mechanical damage. Return damaged trees to the nur sery. Plant trees during early Spring - mid-March to first of May. Plant trees soon after arrival from the nursery, so their roots will not dry out When weather does not permit immediate planting, cover the tree’s roots with soil and water thoroughly. The planting holes should be large and deep enough to set trees without crowding, bending or breaking their roots. Set the tree at about the same height as it stood in the nursery row. That point may be determined by finding the “soil line” on the trunk. After placing plants in holes, begin refilling with good top soil next to the roots. Pack the soil with your feet as it is added, being careful not to leave air pockets around roots. When the hole three fourths filled with soil, pour in 2 to 3 gallons of water. After this water soaks in, finish filling with soil. Leave a slight depression around each tree to catch rainfall. Cut off one-fourth of the tree top and branches right after setting. Do not mix dry fertilizer materials with the soil in refilling the hole. This may cause new feeder roots to be burnt as they develop. Wait until just before growth starts in the Spring, then apply one-half pound of 10- 10-10 fertilizer evenly around each tree at least 12 inches away from the trunk, ex plains Ritter. For a complete guide to Home Garden Fruits, send $4, plus 25 cents postage, to Garden Fruits, Box 5000, University Park, Pa. 16802. This complete correspon dence course, authored by Dr. Ritter will be sent to you. Make checks payable to Penn State. _ f K t ' J ~~ t'v-1 Hamburger weight loss studied BELTSVILLE, Md. - How much weight hamburgers lost during cooking was not related to the per cent of fat in them, in an experiment conducted by Dr. H. Russell Cross of the U.S. Depart ment of Agriculture’s Science and Education Administration (SEA). This finding mil surprise con sumers who blame extensive loss during cooking on too much fat. In tests conducted by SEA’s Meat Science Research Laboratory here, hamburgers with as little as 12 per cent fat lost as much Habecker has high corn yield LANCASTER - Chris Habecker, Lancaster, has placed high in the local Project: 200 com growing program with a yield of 144.2 bushels per acre. Habecker used Funk’s G -4636 in his high yielding plot. His fertility program con sisted of 189 pounds nitrogen, weight as hamburgers with 30 per cent fat. Cross ex plains that much of the weight loss in low-fat ground beef is actually loss of water, while ground beef containing higher levels of fat loses pro portionally more fat. Ground beef containing higher levels of fat appears to lose more weight during ccoking'only because the fat drip remains in the pan while the water loss from low-fat cuts evaporates. Cross used a trained sen sory taste panel to evaluate the effect that various levels 75 pounds phosphorous and 112 pounds potash. He used AAtrez-Lasso for weed control. The crop was planted on May 11 in 30-inch rows. The yield was adjusted to 15.5 per cent moisture. Project: 200 is a regional corn growing program sponsored by The Producers of Funk’s G-Hybrids. of fat ranging from 12 to 30 per cent have on flavor, juiciness, tenderness, and amount of connective tissue in ground beef patties. Patties with 12 per cent fat were not as juicy nor as tender as patties with 18-30 per cent fat. The panel rated the flavor of all patties equal regardless of the amount of fat they contained. However, as ezepected, the more fat in the patties, the greasier they felt in the mouth. Overall, the panel preferred patties containing between 18 and 24 per cent fat. LANDIS FARMSTEAD SANER AUTOMATION FARM SYSTEMS Milton, Pa McAlisterville, Pa (717)437-2375 (717)463-2606 JONES CUMBERLAND DAIRY SERVICE DAIRY SERVICE Lester Jones. Jr Larry Hughes Medford, NJ. Chambersburg, Pa. (609)267-5246 (717)263-0826 LLOYD E. KREIDER CO. SHENK’S FARM SERVICE Cochranville, Pa Lititz, Pa. (215)932-4700 (717)626-1151 LAWTON’S DAIRY EQUIP, 8 REFRIGERATION Wellsboro, Pa - - ' 717-724-3015 ' w * Americans consume bet ween 10 and 11 billion pounds of ground beef annually, which accounts for-about half of all beef produced. Current government regula tions limit the amount of fat In ground beef to 30 per cent. Most ground beef sold in this country contains from 20 to 30 per cent fat. The taste panel tests were conducted by Linda H. Wells, a graduate student from the University of Maryland, working at SEA’s Beltsville Agricultural Research Center.
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