Verhovayak Lapja, 1943. július-december (26. évfolyam, 26-53. szám)

1943-09-09 / 37. szám

Fage ti

. Verhovayak Lapja

September 9, 194S

O OLADIES’ FACE

O O

Plants Watered

Irrigation is one of the Essentials in the Making of a Successful Garden

By R. C. ALLEN.

Tbe fact that many types of garden irrigation equipment are now off the market should not deter anyone from taking proper care of his garden during dry periods. Gardens received artificial watering hundreds of years before the watering devices of the modern garden were developed.

Of all the materials absorbed by growing plants water is perhaps the most important, because it has so many diversified uses. First of all, it serves as a solvent for the mineral nutrients in the soil, and adds as a nutrient itself. It is a conveyor of soluble materials produced by the plant or absorbed from the air and soil, it keeps the stems erect and the leaves turgid and distended. Its pressure within the plant structure is the force by which cells enlarge and growth takes place.

At best, artificial irrigation is only a makeshift expediency. Nothing really takes the place of a gentle, soaking, natural rain. But we cannot depend upon timely and adequate rainy periods during the growing season of the plants.

A PROTECTIVE MEASURE

Only under the most severe drought conditions will plants actually die, but frequently their growth and quality will be impaired by a lack of water. In the average home garden irrigation should be used more or less as a protective measure to maintain the plants during dry periods, not merely as a last resort in long droughts.

Under present conditions the type of irrigation equipment to use will depend largely upon what can be bought. Unless one already has the equipment, it may take a little shopping around to find it. But almost any type of watering device, if properly used, is belter than none.

In general, it is better to soak the ground around the plants than to sprinkle overhead. Tomatoes, hills of squash, cabbage, broccoli, shrubs, trees and many other kinds of plants may be watered in this way. It is well to mound up the soil to form a basin around each plant. This basin may then be filled with water several times from a hose, or, if need be, carried in buckets. A trench, if the contour of the land permits, can be made beside rows of carrots, beets and other plants growing close together.

This trench may then be filled with water by letting the hose run in at one end. Where the soil is porous the trench may not be necessary. The end of the hose may be laid near each plant for a few minutes and the water permitted to run in a

gentle stream. Placing a piece of board under the stream of water will prevent the soil from washing.

OVERHEAD SPRINKLING

If overhead sprinkling systems are used they should be left in place until the soil is soaked to a depth of five to six inches. Most sprinklers do not deliver water as fast as may appear. Therefore they should be left in one spot for considerable time to insure moistening the soil deeply. The length of time necessary to wet the soil the desired depth should be determined for each sprinkler by actually digging into the watered area and determining the depth of moisture penetration. It is very easy to get badly fooled on the effectiveness of sprinkling devices.

If the soil is not watered thoroughly more harm than good may result. The roots of a plant tend to grow where conditions are most favorable. During a drought if only the surface is moistened the roots tend to grow in the top layer of soil. This limits root distribution. Furthermore, it creates a hazard. If the surface soil should happen to dry out after the roots have accumulated, it will cause serious injury. If the soil cannot be wet to the desired depth by the sprinkling equipment available some other method should be used.

(From New York Times)

Victory Menus

CREAM OF ASPARAGUS SOUP

AVOCADO AND SHRIMP SALAD

ROYAL STEAK WITH BERMUDA ONION

EGG PLANT AND MUSHROOMS

BUTTERSCOTCH PIE

WHOLE WHEAT BREAD AND BUTTER

MILK FOR CHILDREN

CREAM OF ASPARAGUS SOUP

1. Melt 3 tbsp. butter,

2. Add 4 tbsp. flour, Vs tsp. pepper, Vs tsp. salt.

3. Mix to a smooth paste.

4. Add to 2 cups scalded milk.

5. Cook until thick.

6. Use immediately or cool, and store in covered jar in refrigerator.

Add to the above white sauce, 2 cups of asparagus puree. Serve hot with whipped cteam.

AVOCADO AND SHRIMP SALAD

Serves 6.

1. Peel and slice 2 avocado pears.

2. Marinate in Lemon juice.

3. Clean 1 lb. cooked shrimp.

4. Arrange on plate Lettuce cups.

5. Arrange shrimp and pears in lettuce.

6. Serve with French dressing.

ROYAL STEAK WITH BERMUDA ONION

Serves 6.

Shallow pan - Temp. 350 degrees Time: 1 hr.

1. Place in pan 2% lbs. round steak cut 2” thick.

2. Insert into meat 1 clove garlic, . sliced.

3. Cover with 1 bottle chili

sauce.

4. Season with Salt and pepper.

5. Slice in V*" slices I Bermuda onion, and place on top of meat.

G. Bake.

EGG PLANT AND MUSHROOMS

1. Peel and dice I medium egg plant.

2. Melt in skillet Vs cup butter.

3. Add egg plant and cover.

4. Cook on high heat until steaming, then to low for 10 minutes.

5. Remove cover and add 1 cup sliced mushrooms.

6. Cover and steam 10 minutes longer.

BUTTERSCOTCH PIE

Temperature 325 degrees.

Time 10 to 15 min.

1. Carmelize on low heat Vs cup sugar.

2. Add % tbsp. butter. Allow to dissolve.

3. Scald 1% cups milk. Add to caramel mixture.

4. Beat and add 3 egg yolks.

5. Add 1 cup brown sugar, cup cornstarch, Vt tsp. salt, Vt, cup cold milk.

6. Add mixture to hot milk — cook until thickened — stirring constantly.

7. Pour into baked pie shell.

8. Cover with Meringue. Bake.

(From the Kitchens of the

General Electric Institute)

Fire Prevention

Takes Knowledge

Successful fire prevention requires two kinds of knowledge. First, we must know what materials constitute a fire hazard. Second, we must know how to store and handle those materials so that the danger is minimized to the greatest possible extent.

This is particularly important for business and industrial establishments of all types. Some man in every such establishment should be given the responsibility of reducing fire dangers. Materials which ignite readily, which burn quickly, or which are hard to extinguish, should be kept in as small a quantity as possible. They must be stored in the proper kind of container. The storage and handling of com

bustibles usually involves the simple matter of segregation so as to prevent a large mass of material becoming involved in a fire.

A similar principle can be applied to home fire prevention. One of the worst domestic hazards is accumulations of old papers, furniture, rags and other junk. Every home should be given periodic inspection, and thoroughly cleaned out. Special attention must be given to closets, basements and attics, which are the starting points of many fires. And in the home, as in industry, great care must be used in handling and storing inflammables such as gasoline, paint and cleaning solvents. Still another protection of great importance is the regular

inspection and repair of heating and lighting appliances — and it must be done by an expert.

Fire defense today is a definite part of national defense. Every fire, great or small, is of service to our enemies. Fire can be licked — it must be licked.--------------v-------------MODERN VERSION

Teacher — (showing the class a copy of the picture of Washington crossing the Delaware): “Now, can any little boy or girl tell me the name of this picture?’” Small voice in the rear: “Sure! ‘Sit down, you’re rocking the boat’!”-----v----POOR PROSPECT Insurance salesman—“No ,v that you are married and have the responsibility of a wife you surely will want some life insurance.” Bridegroom — ‘Insurance? Shucks, no. Why, she’s not the least hit dangerous/*

TO THE CONTRIBUTORS

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