Progressive Agriculture in Arizona, Volume1, Number 2 (July, August, September 1949)

Item Type Article

Publisher College of Agriculture, University of Arizona (Tucson, AZ)

Journal Progressive Agriculture in Arizona

Rights Copyright © Arizona Board of Regents. The University of Arizona.

Download date 31/12/2020 09:19:07

Link to Item http://hdl.handle.net/10150/290711

ititheofdtityIN ARIZONA

Published by the College of Agriculture of the University of Arizona, Tucson

Volume 1 July - Aug. - Sept. 1949 No. 2

Agricultural EducationKeeps Up#o9ate

Modern Farmer or Specialist NeedsBroad Training for Present Living

By Ralph S. Hawkins

In the horse and buggy days ruralpeople were usually isolated and com-paratively self- sufficient. Attendingchurch services on Sunday in a coun-try church constituted the principalsocial activity. Rural and urban folkseldom met except in a business way.Farmers' interests were not expectedto extend much, if any, beyond mat-ters pertaining to their farming occu-pations. Formal school training forthe farmers' sons and daughters often,if not usually, did not go beyond theeighth grade.

First the Rural Free Delivery ofU. S. mail and the telephone - thenthe automobile and the radio brokedown urban and rural lines. The Ex-tension Service connected with theCollege of Agriculture, and the youngpeople returning to the farm after afew years in college all contributedgreatly to this change between townand country.

Farmers, ranchers and members oftheir families now mingle freely withurbanite friends and acquaintances inclubs, lodges, churches, schools andpublic and private places in general.Rural folk occupy places of trust inpublic and private places. They have

influential contacts with legislativeand executive agencies nationally andlocally.

Mechanization, the use of labor -sav-ing devices, has shortened the work-ing day in the country and providedmore time for political, community,social and recreational affairs. Coun-try life today is vastly different fromthat of even 40 years. ago. Land GrantColleges of Agriculture, including theUniversity of Arizona, have recog-nized these trends and are constantlyrevising the curricula to fit thesechanging situations.

Courses in English, economics, po-litical science, history, psychology, so-ciology, public speaking and similarcourses, while not all required, arerecommended for our students in ag-riculture. Public speaking is espe-cially useful in community, state andeven national affairs, all of which forma very real and important part of pres-ent -day agricultural interests.

Training for LivingAt least 10 units of courses of this

type are required of all agriculturalstudents at the University of Arizonafor graduation. As President Wilsononce stated, we are trying to train ourstudents for living as well as for mak-ing a living.

The objectives of students in the

progreiiive v¢gricultureIN ARIZONA

Volume 1 July- Aug. -Sept. 1949 No. 2

Published quarterly by the College ofAgriculture, University of Arizona, Tucson,Arizona; Dr. P. S. Burgess, dean of agri-culture. Reprinting or quoting permittedwith proper credit.

Entered as second -class matter March18, 1949, at the post office at Tucson, Ari-zona, under the act of August 24, 1912.

Arizona farmers, ranchmen, and home-makers may have their names placed onthe mailing list to receive ProgressiveAgriculture at no cost by sending a re-quest to the College of Agriculture, Uni-versity of Arizona, Tucson, Arizona.

Editorial Board : Ralph S. Hawkins,chairman; Robert L. Matlock, ExperimentStation ; Howard R. Baker, ExtensionService; R. W. Cline, Resident Instruction;Mildred R. Jensen, School of Home Eco-nomics; Joe McClelland, ex- officiober and editor.

mem-

College of Agriculture are taken intoaccount in scheduling their courses.About 30 percent will go into produc-tion fields. Around 50 percent will ul-timately land in agricultural research,teaching, extension work, soil conser-vation and the like. Quite a numberof students come to the Universityof Arizona for two years of pre -vet-erinary and pre -forestry work.

Obviously all of these students donot require the same type of training.Then, too, provisions are made for stu-dents who do not plan to work for adegree but wish a year or two of col-lege work in selected courses.

A certain amount of the so- calledpractical and skilled type of trainingis necessary and desirable in a collegeof agriculture curriculum. Much ofthis type of training, however, can beobtained adequately on the farm with-out college supervision. It's the reallytough farm and ranch problems thatrequire scientific or economic knowl-edge for solution.

A number of courses in applied ag-riculture at the University of Arizona- such as plant propagation, farm ma-chinery, and stock judging - containa mixture of skills and scientific in-formation. Others such as soil chem-istry, animal and plant nutritioncourses, and courses in the diseasesof plants and animals stress the scien-tific side. Scientific facts usually be-

(Continued on Page 8)

At left is pictured a class in horticultureduring a lab session at the student gardenon the University of Arizona campus nearthe Agriculture Building.

PAGE 2 JULYAUG.SEPT. 1949

Plant Cantaloupe SeedThat's Been DisiWected

By J. G. Brownand Maryhelen Simonsen

The advice expressed in the title ofthis note is suggested by the blight ofcantaloupes that visited the Salt RiverValley last season. The blight de-stroyed some fields ( Picture No. 1)and other fields were variously af-fected. The aggregate loss in canta-loupes and honeydew melons was con-siderable. The bacterial parasite thatdid all this appears to have "hitch-hiked" into the fields on the seed thatwas planted ( Picture No. 3 ) .

The bacterium killed the firstleaves, an expected result with sev-eral seed -borne plant parasites. Therefollowed a period during which newleaves came out that also later becameinfected. Finally, a few fields showedso much of the foliage killed and driedthat they rustled like the dried stalksin a corn field.

The bacterial infection on a leafmight start either on the margin oranywhere on the blade ( Picture No.

Picture No. 3 (at right) - Bacteria ofcantaloupe blight are so far found only onthe surface of the seeds, not inside. Shownare seeds left over from last season's plant-ing in the Salt River Valley, cultured onsteamed jelly. Seeds at left untreated showbacterial growth ; those at right immersedin 1 to 1,000 solution of mercuric chloridefor 2 minutes show no growth.

PROGRESSIVE AGRICULTURE PAGE 3

2a ) . From the margin, the water-soaked, infected area extended in-ward, usually in a wedge- shaped man-ner ( Picture No. 2 -b ) . The infectedpart soon turned brown, dried, andoften curled upward. From the blade,the infection moved down the leafstem ( Picture No. 2 -c ) , which becamewater -soaked first and later dried andmore or less twisted, to the vine. Thedried leaf stems were browned andtough and remained attached to thesick vine. Killing of the leaves by thebacterium exposed the fruit to sun-burn ( Picture No. 1) .

Bacterial spread appeared to be has-tened by insects. Evidence of thiswere blighted flowers and small fruits,and the decay of larger fruits. Be-sides, leaf -miner tunnels were some-

Picture No. 1 (at left) - Field of canta-loupes in the Salt River Valley ruined withbacterial blight and subsequent sunburn offruits exposed by killing of the foliage.

Picture No. 2 (below) - Bacterial blightof cantaloupe, Salt River Valley. (a) Bac-terial spot started near middle of leaf.(b) Bacterial infection working from leafmargin, followed with inward rolling ofmargin, death and drying out. (c) Lowerpart of leaf-stem (petiole) spotted andwater -soaked and upper part drying andconstricting.

times darkened instead of showing theusual light- colored margins.

From the larvae of the leaf miners,bacteria were cultured that were likethose isolated from the dead and dy-ing leaves. The blighted flowers could

(Continued on Page 8)

Certified Seed DealIs "Dig Dusines?'

By Norris W. Gilbert

The certified seed industry is "bigbusiness" in Arizona!

In most states the production ofcertified seed is designed primarily totake care of the needs of farmers with-in the state. But Arizona pure -seedproducers go far beyond that limit.Besides supplying local demands forgood seed, our growers produce hugequantities of seed of a dozen or morelocally adapted crop varieties for usein many other states where the repu-tation of ARIZONA CERTIFIEDSEED is firmly established.

Much Shipped OutCertified seed of half a dozen dif-

ferent varieties of alfalfa are shippedfrom Arizona every year to Californiaand other states which do not produceenough for their own use. Enoughgrain sorghum seed has been har-vested for certification in Arizonaeach year during the last three yearsto plant over one -third of the nation'sentire grain sorghum acreage!

There is a strong trend in this statetoward increasing seed of crop varie-ties not adapted to Arizona. CertifiedRanger alfalfa seed is already beinggrown for consumption in northernstates. This fall every pound of Foun-dation and Registered Buffalo alfalfa

CERTI FI EDRIZO \A

SE[DHEGARI GRAIN SORGHUM

SERIAL NO.4 5 920 6Whew waled on the beg, th,. tog kin... 'nett this ,..d -es pprroduced ecceding I. regulallett. 14rh Athena Cr.p Imwovment AssooreKon. It has po.wd I Feld inspection and th. eompI...b.milted meNl our purity and gernnnation standards The wed in this bog I. the incrstamo frontIt.gl.terod wed. Yaw county agricultural agent oc Assoc. Sec. can furnish the rule. for regi.trotlonand cNlifiwtion

THE ARIIONA CROP IMPROVEMENT ASSOCIATIONAddren Ih. Secretary, College e1 Agriculture, University of Arizona, Tacon

seed which can be obtained will beplanted in Yuma County for produc-tion of Certified Buffalo, most ofwhich will be used in Kansas andother central states.

New strains of small grains are be-ing increased in Arizona for breedersand seedsmen in other states. Farm-ers at Yuma have just harvested nearly2,000 acres of a new Wisconsin varietyof malting barley called Moore. Everysack of that seed was grown for NorthDakota and Minnesota for planting ascertified seed this ` spring. Germancrop breeders, even, have discoveredArizona and are anxious to find co-operators who will increase seed ofthe new Bavarian alfalfa strain undercertification.

Certified seed is to the farmer whatregistered livestock is to the stockman.The aim of both is to guarantee to thepurchaser that he is obtaining founda-tion stock of a pure strain.

Organized in 1933Organization of the Arizona Crop

Improvement Association was com-pleted in 1933. Improved varieties arenow able to persist until replaced bysomething better. Farmers can obtainunmixed, weed -free, viable seed ofrecommended varieties.

The Arizona Crop Improvement As-sociation is a non -profit, incorporatedorganization of pure -seed growerswhich co- operates closely with theAgricultural Extension Service andthe Experiment Stations of the Uni-versity of Arizona and the UnitedStates Department of Agriculture. Itscertification program is supportedthrough membership and field- inspec-tion fees, and sale of tags and seals.

The office of the association is lo-cated at the University so as to beclose to its main source of technicalassistance, the Pure Seed AdvisoryCommittee. That body, composed ofcrop specialists of the University and

Harold Jacka (at left), secretary- treas-urer of the Arizona Crop ImprovementAssociation, is shown inspecting a wheatfield for certification. It is an increasefield of Dl wheat on the Ernest Johannsenfarm near Yuma. This is a new varietybeing increased for use in North Dakota.

USDA, sets the standards which aremaintained by the association and de-termines what varieties should begrown for certification.

Directors Are FarmersDirectors of the association are

some of Arizona's most prominentfarmers. Kenneth B. McMicken ofGoodyear Farms at Litchfield is pres-ident. Bob Moody of Yuma and DanClark of Midvale Farms at Tucsonare first and second vice -presidents,respectively. Other directors of theassociation are Wayne T. Wright ofRoll, Orval A. Know of Chandler andJ. B. Collorette of Casa Grande. Har-old Jacka, secretary -treasurer, man-.ages the certification program in theoffice and out in the field.

Certified seed has its origin in "par-ent seed stock," produced in verysmall amounts by the plant breeder.To multiply parent seed to commer-cial quantities large enough to fillfarm needs, it must be increased thruseveral generations. "Foundation"seed, usually grown on the ExperimentFarm, follows parent seed stock andis planted by hand -picked seed grow-ers who produce the "registered," orpurple -tag grade. Commercial seedhouses co- operate in distributing reg-istered seed to association members,who produce from it the certifiedblue -tag seed.

Keep Standards HighThe association maintains its own

certification standards at a level equalto or above those of other statesthrough the co- operation of the Inter-national Crop Improvement Associa-tion, of which it is a member. As aresult, Arizona certified seed is topsin quality and is readily accepted bythe trade wherever adapted.

- Norris W. Gilbert is ExtensionSpecialist in Agronomy for the Agri-cultural Extension Service.

Pictured on the cover is a field of Cer-tified Hegari Seed in Pinal County.

PAGE 4 JULY- AUG..SEPT. 1949

They Make Their OwnHome Ec Girls Learn Modern MethodsOf Tailoring, Sewing, Dress Designing

By Edith S. Ranney

"Home Ec has changed a lot sincemy day," said a University of Arizonagrad recently while visiting the Schoolof Home Economics, "but the girlsstill sew! I've been thankful for myclothing classes a million times, Iguess.

This year a class of twenty -four isfinishing coats and suits in the ad-vanced class. For weeks these girlshave worked at tailoring techniques,such as learning how to handle inter-lined collars and lapels, how to makeperfect bound buttonholes and weltpockets in wool. If you visited classtoday, you could see some of the fin-ished coats and suits -a white coatwith back fullness held in by a but -ton-on belt, a gay red suit, a soft paleblue suit with perky back fullness, atweedy brown one with slanting weltpockets, and many others.

Girls in the beginning classes learn

to work with patterns -how to changethem to other sizes, how to cut newcollars and new skirts, and otherparts from a foundation pattern. Theneach girl makes her own foundationpattern of unbleached muslin and herpartner helps her with the fitting. Ina large class the girls see how to han-dle all kinds of fitting problems. Fi-nally they bring in a picture of a dressthey like, cut a pattern for it and makethe dress.

In a second class the girls learn howto drape a dress on a dressform theirsize. Working directly with the cloth,the student pins and cuts a blousefront, a back, sleeves and the rest ofthe dress. She may be copying an ideashe has seen or she may be creating adesign all her own. In any case, shehas learned an art that will be use-ful to her all her life. Every weekletters arrive with snapshots of wed-ding dresses or of clothing for theirfamilies which former members of theclothing classes have made.

Madeline Williams of Douglas (left,above) and Ferne Seale of Elfrida showthe suits they made in class.

- Edith S. Ranney is associate pro-fessor of Textiles, Clothing, and Re-lated Art.

Vegetables . . . and the Amino AcidsLaboratory Tests HelpWith Balancing Diets

By A. R. Kemmerer

Protein is a normal constituent ofall animals and plants. Beefsteak, forexample, is composed mostly of pro-tein and water. Milk and eggs are alsorich sources of protein. The organicportion of the human body itself islargely protein, plus, if we don't eattoo much, a little fat.

Protein is composed of 21 or morecompounds called amino acids. Tenof these amino acids must be con-tained in the foods we eat if we areto grow normally and remain in goodhealth. They are commonly knownas the "essential amino acids" and areindividually termed as follows : trypto-phan, methionine, phenylalanine, va-

PROGRESSIVE AGRICULTURE PAGE 5

line, leucine, isoleucine, arginine, his -tidine, threonine and lysine.

The other 11 amino acids are foundin most foods but are not necessaryin our diets. If any one of these 11,or even the entire 11, are lacking inthe diet, the human body can synthe-size them from the other foods we eat.

Meat, eggs and milk products areconsidered good sources of all of the10 essential amino acids. Plant foods,although they contain very appre-ciable amounts of protein, do not con-tain proteins that are adequate in allof the essential amino acids. Oneplant may lack one amino acid andanother plant may lack an entirely dif-ferent amino acid.

Since amino acids plays such an im-portant role in human nutrition, theDepartment of Nutrition analyzedbroccoli, cauliflower, carrots and

At the right is shown Lariene Moffett,student assistant, conducting amino -acidtests with bacteria in the Nutrition labo-ratory.

sweet corn for their content of pro-tein and essential amino acids. Bac-

(Continued on Page 8)

Awned Onas Wheat Looks GoodNew Variety Shows Up Best in TestsAt Both the Mesa and Safford Farms

By N. P. Cordsand A. T. Bartel

Awned Onas wheat has been theleading variety every year since itsinclusion in the testing program atthe Mesa Experiment Farm. It hasalso shown considerable promise intests at the Safford Experiment Farm.At Mesa it has averaged about 15percent more grain per acre thanBaart 38, the standard commercialvariety.

Awned Onas also is considerablymore resistant to lodging than is Baart38. In fact, no lodging has been notedduring the five years of testing at theMesa Farm. Baart 38, on the otherhand, has lodged up to twenty per-cent during some of these years. Onvery fertile soils, this characteristicshould increase the advantage ofAwned Onas.

As in usually the case with newvarieties, Awned Onas is not perfect.It is classed as a soft white varietyand is therefore lower in protein con-tent and milling quality than the hard

white Baart 38. It is therefore liableto sell at a discount in comparison toBaart 38, despite the fact that little ofthe Arizona wheat crop is used alonein bread flours.

The soft white wheats are generallyconsidered, however, to posses super-ior quality for the manufacture of bis-cuit and pastry flours. When pro-duced for livestock or poultry feed,the higher yield of the new varietyeasily overcomes the disadvantage ofthe lower protein content.

Weight Is SatisfactoryAlthough Awned Onas has a higher

weight per bushel than its awnlessparent, it still cannot match Baart 38in this characteristic. In tests at Mesa,Awned Onas has averaged 62 poundsper bushel as compared to 64 poundsfor Baart 38. It will be noted, how-ever, that both figures are well abovethe 60 pound minimum required forGrade 1 under the Grain StandardsAct. Consequently, this factor shouldhave no effect on grade under Ari-zona conditions.

Awned Onas has the Baart type of

medium length awns. At one timeawnedness was considered objection-able because of the increased diffi-culty in handling the bearded shocksat threshing time. With the now al-most universal use of the combine,however, awns are no longer a dis-advantage.

This new variety has averagedabout four inches shorter than Baart38. This attribute is probably at leastpartially responsible for its greaterresistance to lodging, since plantbreeders have long recognized thatshort -strawed sorts are usually super-ior in this regard.

Increase plots at the Mesa Farmgive promise of yielding approximate-ly 1,000 pounds of grain in 1949. Thiswill plant twelve to fifteen acres in1950. With normal yields this shouldproduce enough seed for about 400acres in 1951. A sufficient seed sup-ply for anyone wishing to plant thenew variety should be available in1952.

Awned Onas wheat was producedby the United States Department ofAgriculture in cooperation with sev-eral state experiment stations for thepurpose of studying the direct effectsof awns on yield and market quality.This study revealed yield and bushelweight of grain. It was only inciden-tal that the awned strain of Onas hasproved to be a superior variety inmany respects.

- H. P. Cords is assistant agrono-mist and A. T. Bartel is field agrono-mist.

This Awned Onas wheat (left) is grow-ing on the Mesa Experiment Farm. It's agood yielder, is resistant to lodging, andhas medium awns. There will be a seedsupply in 1952 sufficient for anyone wish-ing to plant this new variety.

For Other InformationBulletins and circulars on agricul-

tural and home economics subjectsare available free to Arizona farm andranch people. See them in the officeof your local county agricultural agentor home demonstration agent. Or youmay write to the Agricultural Experi-ment Station, University of Arizona,Tucson, for a newly revised "List ofAvailable Publications."

PAGE 6 JULY- AUG. -SEPT. 'P.449

What's Going On Inside the Cow?Action Taking Place Within RumenI s Studied by Sampling Its Contents

By Joe McClelland

What happens inside a cow's stom-ach is being studied by two depart-ments of the College of Agriculture.They are learning things about whatgoes on within the cow's rumen. Therumen is the "big stomach" of a cow,and has a capacity of from 30 to 50gallons of material.

Dr. B. P. Cardon, associate profes-sor of Animal Pathology and AnimalHusbandry, is directly in charge ofthe rumen -study work. He is workingwith Dr. W. J. Pistor, head of theAnimal Pathology Department, and E.B. Stanley, head of the Animal Hus-bandry Department.

Rumen Is PouchThe cow's rumen is merely a pouch,

a container, a place where what thercow eats goes first. No digestivejuices or enzymes are added in therumen. The action within the rumenin the way of fermentation is accom-plished entirely by action of the micro-organisms already in the rumen andenzymes that are in the feed eatenby the cow.

The bulk of fermentation that takesplace within the rumen is producedby these tiny plants called micro -flora. With moisture and warm tern-perature, these protozoa, bacteria,yeasts, molds, and other micro -florago to work. About 10 percent of thesolid material ( chewed -up food) with-in the cow's rumen is made up of thebodies of these micro -flora.

The cow can digest directly muchof the material it eats. But the com-plex carbohydrates, such as cellulose,cannot be digested. However, thevarious micro -flora working within therumen do feed directly on the cellu-lose and similar materials. Then theseprotozoa grow and multiply. Their

In the picture at the right B. P. Cardon(left) and William J. Pistor demonstratehow simple it is to get samples of therumen contents of a cow. A rubber hose isinserted through the "rumen fistula plug"shown in place on the cow. Samples ofthe rumen contents are pumped out intothe glass beaker.

PROGRESSIVE AGRICULTURE PAGE 7

bodies are digested and used as foodlater on in the intestine of the animal.The animal furnishes these organismsa place ( the rumen ) in which to liveand grow; they in turn become foodfor the animal.

Samples Are TakenTo study the actions taking place

in the cow's rumen, samples of therumen contents must be taken atregular intervals and analyzed in thelaboratory. Easy access to the rumenwas provided simply by cutting a holeinto the rumen and inserting a tubethrough which the rumen contentsare "sampled" at will. To be moreaccurate, a "rumen fistula" was made.That's simply an operation on theside of the cow where the rumenpouch is near the body wall. Intothis "hole" is placed a rumen fistulaplug -a rubber affair originally de-signed by Dr. H. H. Cole of the Uni-versity of California College of Agri-culture. Such a plug was made toorder by a rubber goods companyfrom specifications furnished by Dr.Cole.

Once in place on and in the cow,the "plug" causes no concern or dif-

ficulty to the cow in any way. Whensamples of the contents of the rumenare needed, it is a simple matter topump such samples out through atube inserted through the rumen fis-tula plug.

Test Other FeedsDuring the experiments, which will

be continued for some time yet, differ-ent feeds are being tested. These in-clude alfalfa of different pr o t e i ncontents, various grains and rangegrasses. Also, one feed is used totest results when other factors, suchas the salt concentration in the diet,are varied.

It is also planned to study the fac-tors affecting the release of hydrogencyanide gas. Stockmen well knowthat the amount of prussic acid eatenby an animal in certain crops is notas important as the rate at which thepoison is released within the stomach.Quick release of the gas often causessudden death, while gradual releasemay cause no trouble at all.

And so, in the laboratory -and in-side the found theanswers to some of today's perplexinganimal- nutrition problems.

-Joe McClelland is information spe-cialist for the Agricultural ExtensionService.

tn

Plant Cantaloupe SeedThat's Been Disinfected

(Continued from Page 3)

easily have been infected by bees andother flying insects while the minershelped to infect the leaves.

Leaf -miner larvae got all the blamefor the blight, for they could be seenwhile bacteria could not. Leaf minershave been present in varying numbersin the Valley for no one knows howlong without being accused of startingan epidemic on any crop until thisblight came along. Furthermore, themajority of their tunnels in cantaloupeleaves last season were clean. How-ever, if the bacterium of blight hadnot been brought in on seeds, neitherleaf miners nor any other agencycould have spread the blight.

That brings us to the matter of seedtreatment as a means of heading offparasites that are "hitch- hiking" onthe seeds. Cantaloupe seed plantedlast season often was said to have beentreated with disinfectants. In all casesreported to us dusts had been used.These dusts evidently were used with-out regard to the special purpose ofeliminating bacteria. Five or six dif-ferent kinds of dusts were mentioned.

Much of the treated seed suppliedus had poor coverage, up to 25 per-cent or more of the surface being freefrom microscopically visible coating.The cantaloupe seed is somewhat"slick;" doubtless a wet treatmentwould result in a better job of dis-infecting.

Follow DirectionsSeveral mercurials used in surface-

disinfecting seeds are offered in bothdust and water -soluble forms so thatthey may be applied in either dry orwet treatment. In preparing seedtreatments the directions accompany-ing the disinfectant should be care-fully followed.

Most plant pathologists still use theold, reliable, mercuric chloride solu-tion in surface disinfecting seeds. Theuse of it requires care. Some kindsof seeds are more sensitive to it thanother kinds and cannot be left in ittoo long. Furthermore, it can be usedonly in non -metal containers. We havehad no visible injury to cantaloupeseeds that were treated for 2 minutesin a solution of one part mercuricchloride to 1,000 parts water.

The co- operation of both cantaloupegrowers and seedsmen has been un-stinted and is appreciated. Individ-uals of both groups have willinglysent to us samples of seeds upon re-quest. Of course, the best seed andthe best possible seedbed are primaryrequisites for profitable growing of

Hear! Hear!Hear these agricultural informa-

tion radio programs. All times areMountain Standard Time.MONDAY THROUGH FRIDAY

11:45 a.m. -State Weather Fore-cast-KOY, Phoenix.

1:00 p.m.- Dinnerbell Time -KOY,Phoenix; KTUC, Tucson; KSUN,Bisbee -Douglas.

SUNDAYS9 :05 a.m. - Farm Demonstration

Garden -KOY, Phoenix.MONDAYS

12:45 p.m. - Extension Program -KAWT, Douglas.

WEDNESDAYS7:15 a.m.- Extension Program -

KYUM, Yuma.FRIDAYS

12 :45 p.m. -Farm & Ranch Pro-gram -KAWT, Douglas.

SATURDAYS7 :00 a.m. -Farm Service - KOY,

Phoenix.11:00 a.m. -Farm News - KOPO,

Tucson.12 :30 p.m.- Stepping Along With

the Extension Service -KGLU,Safford.

2 :45 p.m. -Pima "County Agricul-ture- KTUC, Tucson.

Agricultural Education(Continued from Page 2)

gin as theories, which when proved bysufficient tests are ready for "prac-tical" application.

More post -graduate students in ag-riculture are now enrolled than everbefore. Seven departments with grad-uate students have a total of 23 tak-ing advanced training. These gradu-ate students are using for researchstudy problems of importance to theindustry. Most of these 23 separateproblems could not receive immediateattention from the regular ExperimentStation staff. Graduate work trulyserves the dual role of supplying train-ing for the students and research in-formation of untold value to the agri-cultural industry.

The college- trained farmer of to-day, as well as the agricultural special-ist, is getting a well- rounded educa-tion. Both are thus able to make theirgreatest possible contribution to theagriculture of the state and nation.

- Ralph S. Hawkins is Vice -Dean ofthe College of Agriculture.

crops; with the co- operation of grow-ers, seedsmen, county agriculturalagents and investigators much can bedone to avoid a repetition of losses in-cident to the ravages of plant diseases.

- J. G. Brown is head of the De-partment of Plant Pathology. Mary -helen Simonsen is a graduate studentin Plant Pathology.

Vegetables Are High inEssential Amino Acids

(Continued from Page 5)

teria were used in the analyses. Bac-teria, like animals, _ require vitaminsand amino acids if they are to growand multiply. Because of this, theycan be used in the determination ofall 10 of the essential amino acids.These bacteriological methods aremuch more rapid, accurate and eco-nomical to use than are methodswhich require animals.

Cauliflower was found to contain23 to 26 percent protein on the drybasis. As compared to whole egg pro-tein, which is very well balanced inthe 10 essential amino acids, cauli-flower protein is well balanced. It isdefinitely optimal in methionine, va-line, threonine, histidine, tryptophanand possibly arginine and phenyala-nine.

Sweet corn contained 14 to 19 per-cent protein. This protein was not aswell balanced as the cauliflower pro-tein but was optimal in histidine, leu-cine, phenylalanine and valine. Broc-coli contained 25 to 34 percent pro-tein, which was optimal only in argi-nine and methionine.

Carrots contained 5 to 7 percent ofprotein, which was deficient in all 10of the essential amino acids. Not anyof these vegetables contained proteinthat was optimal in either isoleucineor lysine.

The results of this work must notbe misinterpreted and lead us to thinkthat cauliflower is much superior tocarrots or broccoli as a food. Bothbroccoli and carrots contain largeamounts of vitamin A, which is almostentirely lacking in cauliflower andvery low in sweet corn.

The simple purpose of the work isto better enable us to balance dietsfrom all standpoints. The more weknow about the constituents of foods,the better we are able to determinetheir place in the diet.

- A. R. Kemmerer is head of theDepartment of Nutrition.

See Your County AgentFor additional information and help

with your own problems of farmingor homemaking, get in touch withyour local County Agricultural Agentor Home Demonstration Agent. Ex-tension Service county offices are usu-ally located in the county -seat town.

PAGE 8 JULY -AUG. -SEPT. 15 49