FOR THE FARMER

Northern Advocate, 3 May 1933, Page 8

FOR THE FARMER

STEM AND ROOT CROPS,

LIFTING AND STORING,

Beet and Carrots.—A groat many growers firmly believe that beet, if frozen a little, will decay. This is not correct, because the roots are protected by the soil and the leaves. It is essential that all roots are fully grown before they are lifted, then the flesh retains its freshness and firmness. Ideal positions for storing are to be found in cool, dry sheds, preferably those facing north. Failing such sheds, select nice dry places near to walls, fences, or hedges. Have the necessary ..packing material, ready beforehand. The soil should be fairly dry, and the weather, too, when the work

is done. Use a garden fork to ease up all roots, so that they can be withdrawn from the soil without unduly bruising the skin. Cut off the tops of the carrots rather close to the crown, then there will not be anything left, to decay. The tops of the beet should be twisted off almost close to the crowns; the tiny leaves loft will grow a little, and not decay. It is wise, however, to arrange ‘ the beetroots in narrow ridges, so that the crowns are only just covered. Carrots may be stored in greater bulk. Use only sufficient sand, soil, or dry ashes just to coyer each root, and go practically exclude air. Straw and mat coverings will prevent severe frosts doing damage. Parsnips.—These are best left in the ground, and dcoa.yed leaves only removed. Use the roots direct from the soil. If a. few are covered with litter, they may bo dug even when frost prevails. In cases "where the roots must be stored, see that no time is lost between lifting and burying, otherwise they may split open in damp weather, also lose colour. Salsify and Seorzoncra. —Hero, again, we have vegetables that may be treated similarly’to parsnipsHrlifted and stored, or left in the beds and used direct from the latter. If it is necessary to life because the ground is needed for other purposes, simply dig a trench deep enough to contain the roots in a natural, upright position. Then fill up with broken soil, and firm it moderately. Any odd corner may bo used for this purpose. Lift as lute in autumn as possible. Turnips.—Generally, these roots lire not lifted and stored as are beet and carrots, because few are damaged if left in the open ground, except in lo\vlying gardens and in the case of the more tender sorts. When lifted, cut off the tops close to the crown; the long tap-root must not bo cut. 'Store in small clamps.; If roots of the Grecntop Stone, Chirk Castle, and the ’garden swede be placed close together in batches during the winter in collars or darkened sheds, and covered "with fine soil, there will soon bo a crop of blanched tops, which are nicely flavoured when cooked, while the roots are still available for flaA r ouring and other purposes.

Onions. —Those are stored on shelves, also by roping nnd suspending the ropes from the roof of a shed. Layers on suspended one-inch mash wirenetting keep well. Onions are quite hardy, and do’ not mind so long* as they are dry, but damp is fatal, encouraging mould and decay or starting root and leaf growth.

SULFUROPHOSPHATE. A new form of phosphate has been accidentally discovered by a French chemist and it is claimed that this phosphate is as quick acting as superphosphate without attacking the lime content of the soil. A new factory has been erected at Devonport for the manufacture of sulfurophosphatc and if it proves to be capable of doing all that is claimed for it there should be a ready sale. The process consists of the treatment of ground mineral phosphate at a high temperature with sulphur, the ■raw' phosphate having been reduced in tiie first instance to a standard, after which a given percentage of carbonate of lime is added and the material is ready for treatment. The value of sulfurophoephate is widely recognised as a post and disease deterrent. The claim is made that it will check slugs, wlreworm, and various fungoid diseases in clovers, etc., and last but not

least the beneficial effects from its use on land that is liable to club-root infection.

MARKING FOREIGN MEAT

In an editorial in the “Scottish Farmer*’ on this subject it is pointed out that the almost universal clamour

will result in imported meat being marked at no distant date but British farmers are warned that the foreigner does not send his second rate produce, only the very best, and the compulsory mark may come to be regarded by the consumer as a guarantee of good quality attracting rather than repelling buyers. The article points out that if farmers wish to increase the consumption of home grown moat they must keep the quality up to the highest standard and advocates the use of the “National Mark.” A controversy has been going on for a considerable time in Britain, some advocating the “National Mark” and others protesting against its adoption but that is not unusual among farmers and their organisations. However, ’ the home farmers, with Major Elliot as Minister of Agriculture, seem to be attaining a considerable amount of unanimity and are receiving more consideration from the at the present time than has been the case for many years. When distinctive marking becomes general and a system of inspection is inaugurated to ensure its observation the country which insists on supplying quality will have nothing to fear and much to gain.