—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.