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Total Summary of Hog Sales F.0gB. North Carolina Cooperative

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Washington

Total

Sales Point

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NORTH CAROLINA STATE COLLEGE OFAGRICULTURE AND ENGINEERINGNORTH CAROLINA COUNTIES ANDUNITED STATES DEPARTMENT OFAGRICULTURE COOPERATING

COOPERATIVE EXTENSION WORKIN ‘

AGRICULTURE AND HOME ECONOMICSSTATE OF NORTH CAROLINA

STATE COLLEGE STATION. RALEIGH. N. C.

EXTENSION SERVICE

TO ALL COUNTY.AGENTS

Dear‘CodWorker:

Re: 1. Form.40, List of'Swine Breeders.2. War-Time Feeding, Food Production Series No. 2 Revised.

There have been so many changes recently that our list of swine breedersis in serious need of revision. .Therefore, please list your breeders of pure-bred hogs at the bottom of the page so that I can make up a revised list faryou and for others who request it.' Please do-this at your very earliest con-venience and return it to me., -'* "'W

Enclosed is Animal Industry Food Production Series No. 2, Revised. Thesupplement feed situation is becoming critical and I suggest you forward thisform to all your swine producers and feeders with a letter of your own.Indicate on this letter the number of copies of the circular you will need andwe will endeavor to supply them.to you.

An early listing of the breeders will be appreciated.

Yburs very truly.

Ea Va Vestal,Animal Husbandry Extension Specialist

1. No. copies or Food Production Series No. 2 desired?

2. Name of Swine Breeder Address Breed of hogs No.80ws Registered?”

PoSo If your county has a pig chain. list your name with (4AH) by it as a boy' with one sow could not fill many orders but you could direct.requests to allAAH.members.‘ I - ' ,

COOPERATIVE EXTENSION WORKIN

AGRICULTURE AND HOME ECONOMICS EXTENSION SERVICENORTH CAROLINA STATE COLLEGE OFAGRICULTURE AND ENGINEERINGNORTH CAROLINA COUNTIES ANDUNITED STATES DEPARTMENT OFAGRICULTURE COOPERATINGFORMAL)

LIST OF NORTH CAROLINA SI’I'INE BREEDERS REPORTED AS HAVING BREEDM STOCK FOR SALE(This list includes those having 2 or more registered sows)

STATE OF NORTH CAROLINASTATE COLLEGE STATION. RALEIGH. N, C.

Revised August 1943

POLAND CHINA BREED

Alamance County:County Agent's Office (AFH) Graham

Allegheny County:Arthur Gambill, Sparta

Anson County: }Frank Parker, PblktonC. D. Griggs, MorVen

Buncombe County:R. S. Leonard, WeavervilleBilly Stevens, Asheville, R.3C. Y. Tilson (4rH) AshevilleFrank Buckner, Weaverville

Cleveland County:S. S. lfluney, Shelby, R.5

Columbus County; _S. P. Fipps, TabOr CityJ. L. Harrelson, Whiteville

Davidson County:1Mills Home, Thomasville

- J. F. Ward, BentonJr. Order Home, LexingtonCounty ages: :51 suffice 5 (aria )‘ leington

Duplin County:Norwood Miller, BeulavilleCharlie Jones, Mt. Olive

Greene County;E. J. Harper, Snow Hill

Harnett County:G. C. Langdon, CoatsEdward Byrd, Erwin, R. l

Haywood County: . y_ W} L. Franklin (4»H) Waynesville

Jackson Cbunty;Bert Bumgarner, WhittierP. E. moody, Sylva

Johnston County:J. B. Wooten, Princeton, R. 1 ‘J. Hector Langdon, Benson, R.l'A. C. Grady, Selma, R.2J. V. JohnSon, Kenly, R.2

Lee County: .Vernon Holland, JonesboroIke Clark, Jonesboro, R.3

Martin County:E. A..Smith, Robersonville

MCDowell County:Sam RMCall, Nebo, R.lJ. J. Cox, NealsvilleT. H. Bartlette, marion, R. 2

Pitt County:A. J. Garris, FarmVille, R.l

Randolph County:George Garner, JulianRandolph Mills, Inc, FranklinvilleN. M. HarriSOn, High PointColvin Bunting, AsheboroB. P. Jenkins Sr., AsheboroRaymond Richardson, "

Robeson County:Joseph Page, marrietta

Rowan County:John Shulenberger Jr., Salisbury, R.2Brantley Carlton, Salisbury

Scotland County:W3 flu Shaw, WagramStanly County:E. B. Smith, Albemarle, R.2J. ML Pickler, New London, R.lM. L. Wilhelm, RichfieldA. S. Huneycutt, OakboroT. H. Almond, Albemarle, R.4Jennings Hatley, Albemarle, R.3County Agent's Offlice (4pm) AlbemerloSurry County:

Poland China Breed Cont'd.

Vance County:J.‘W. Sanders (4~H) Henderson

Wake County:P. M. Horton, Wendell, R.2Fred Hunt, V0. Ago Fuquay Springs

wayne County:W. G. Batten, Goldsboro, R.2

Wilson CountyW. C. Kirby, Lucama, R. 1Hugh Aycock, Lucama, R. 1“To C. HOllowell, 1/“;11801‘1, R0 2J. C. Tomlinson, Black CreekSelby Langley, Fountain, R. l

SPOTTED POLAND CHINA BREED

Bertie County:H. W} Spruill, Aulander, Star Route

Chatham County:Joe Patterson, SilerCWicounty agent's office, (4PH) Pittsboro

Greene County:H. T. Herring, WalstonburgR. W. Bynum, Stantonsburg

Hartford County:A. M. Brown, Ahoskie

Johnston County:M. E. Aycock (4FH) SmithfieldM. Luther Kirby, Kenly, R.2

Jones County:Dr. Paul Whitaker, KinstonZ. A. Koonce, Comfort

lenoir County:Clifton Edwards, KinstonJ. F. Parrott, "W. G. Jones, "Kennedy Home, "F.J.kmmw,(¢fl)"

Nash County:Dr. J. Allen Whitaker, Rocky MountS. L. Lewis, Spring HepeE. C. Griffin, Bailey, R. 2R. M. Meacomes, "H. R. Finch, U

Perquimans County:Milton Dail, RertfordL. W. Anderson (4~H) Hertford

Pitt County :Shade Harris, Greenville, R. 4Henry T. Smith, FarmvilleAlton Moore, Fountain

Robeson County:C. L. Bellance, St. PaulsJames Floyd, Orrum

Rowan County;Coy Hoffman, Gold Hill, R. 5

Scotland County:J. E. King, LaurinburgEO.MMMnM%)MWmmm

wake County:C. 8. Garden, Varina, R. 1C. B. Barefoot, Fuquay SpringsA. 1. Park (4~H) Raleigh

Wilson County:W. J. Langley, Fountain, R.2Cecil watson, LucamaJim Mumford, Kenly, R. 3M. G. Barnes, LucamaLee Woodard, Black CreekD. B. Sheffield, Wilson, R.2M. V. Wilkerson, BaileyHugh Bissette, "

FORM 40 Revised August 1943

LIST OF NORTH CAROLINA SWINE BREEDERS REPORTED AS HAVING BREEDING STOCK FOR SALE(This list includes those having 2 or more registered sows)

DUROC JERSEY BREED

Anson County:U. B. Blalock, Wadesboro

Carteret County;C. T. Whitehead, Newport

Clay County;’ H. E. Danielscn, Hayesville

Columbus County:D. H. Lennon, BoardmanFronis Strickland, Tabor CityW. L. Carter, ChadbournJ. L. Harrelson, WhitevilleJ. F. Bullard, DelcoJ. J. Bernhardt, DelcoWilbur Smith, NakinaCounty Agent's Office (4~H) WhitevilleC. D. Pickerell, WhitevilleRaymond Mallard, Tabor CityL. H. High, Jr., WhitevilleD. Scott Gore, Whiteville

Cumberland County:County Agent's Office (4PH) FayettevilleE. F. Hubbard (F.F.A.) Stedman

Currituck County:E. A. Cox, MbyockTannenbaum Farm, Poplar Branch _County Agent's Office (AFH) Currituck

Davie County: .E. F. Etchison, Cane

Duplin County:‘W. L. Bostic, MagnoliaBarey Sheffield, WarsawFranklin Quinn, Seven Springs

Irvin Kornegay, Mt. Olive

Durham County:Bobby Pace, Mbrrisville, R. 1

Gates County:D. A. Willey, Gates

Greene County:C. H. Harper, Snow HillJ. R. Galloway, walstonburgW. D. Cobb, La Grange, R. 2County Agent's Office (4rH) Snow Hill

Halifax Count :Waverly Hancock, Scotland Neck

Harnett County;H. A. Turlington, Dunn, R. 3

Hwfiwdmmw:Troy Newsome, AhoskieJarvis Howell, Como

Johnston County:Carl Lee, Four OaksEll Denning, Four Oaks, R. lA. J. Wheeler, Benson, R. l >Paul A. Johnson, Smithfield, R.lWill Barnes waler, wendell, R. 1George Johnson, Four Oaks, R.3

Lenoir County:W. A. Humphrey, Kinston, R. 2C. D. Sparrow, Deep RunPreston Harper, " "John Tyler, Kinston

Nash Count :C. S. Bunn, Spring HopeM. C. Brantley, Spring Hope

Northampton County:R. A. Chappel, Potecasi

Durocs Cont'd.

Pitt CountyJ. H. Boyd, GreenvilleDawson Jefferson, FountainFrank Harris, Greenville, R. 4H. R. Lewis, Greenville, R. 2

Randolph County:Dr. R. P. Sykes, Asheboro

Robeson County:_M.J.mmmme% mammn,R.l

Sampson County:N. A. Reynolds, Clinton, R. 1O. L. West, Dunn, R. 5Henry Lucas, ClintonB. 0. Clifton, Faison, R. 2J. Q. Honeycutt, Roseboro, R. 2Cooper Jackson, Roseboro, R. 2D. B. Sutton, Faison, R. 2

Scotland County:W} G. Shaw, WagramA. M. McLean, "

Stanly County:Spurgeon Brooks, Richfield, R. l

WE. H. Shiver, GoldsboroNorman Denning, Four Oaks, R. 1Elmer Overman, Pikeville, R. 2

Wilson County:'W. G. Ferrell, Lucama, R. 1Louis Williamson, Wilson, R. 2Jessie Parrish, lucama, R. 1L. C. Harrell, Stantonsburg, R. 1J. D. Proctor, Walstonburg, R. 1George Sturgeon, SaratogaJulian Wooten, Stantonsburg, R. lWelter Dunn, Elm City, R. 2Sidney'Godwin, Wilson, R. 1


FORM 40




EXTENSION SERVICE

Revised August 1943


BERKSHIRE BREED

Buncombe County:Wilson College, SwannanoaMt. Experiment Station, SwannanoaC. B. Wells, LeicesterDr. J. M. Lynch, Fairview

Bertie : County :J. G. Evans, Merry Hill, R.l'

Cabarrus County: _County Agent's Office, Concord

Caswell COunty: 'D. 0.. Sunderland, Milton

Durham County:; C. C. May, MorrisvilleJohn Shaw,.Durham, R.3Lloyd Brown, " 'Dr. Francis Hill Fox, DurhamCounty Agent's Office (4—H) DurhamJ. H. Terry, Bahama, R.l

Davidson County:Cedar Lodge Farm, ThomasvilleW. H. Harris, DantonE. F. Kearns & E. N. Hunt, Benton

Franklin County:W. T. Moss, Youngsville

Forsyth County:Elbert Hunter, Winston-Salem, 12.?Max Conrad, Pfafftown

Gaston County:Belmont Abby College, BelmontEdward Gollner, StanleyJohn A. Jackson, Gastonia

Granville County:County Agent's Office(4—H) Oxford

fiilford County:'1'. B. Eledsoe, Box 388, Greensboro

Halifax County:'Jas. ‘R. Stephenson, Palmyra

Johnston County:Irvin Langdon, Smithfield, R.l

WRodger llock, TrentonGeorge Eubanks , "

POlk County:A. A. Farr, TryonW. 0. Hill, "

Pamlico County:H. E. Sawyer, Merritt, N. C.

Stanl Count :R. 5. Sims, Norwood

Wake Count :W. I. Lamm, Neuse, R.lLuther G. Merritt, Wake ForestJune Privette, " "A. R. Perry, Jr., " "

Wayne County:Oland F. Peele, Pikeville

Wilson County:W. S. Ellis, Kenly, R.lS. Grady-Deans, Wilson, 11.1

WA. W. Brown, YadkinvilleC. Tom Murphy, Boonville—P. P. Davis, YadkinvilleC. D. Hobson, East BendCounty Agent's Office (4—H)Yadkinville


NORTH CAROLINA STATE COLLEGE OF AGRICULTURE AND HOME ECONOMICS EXTENSION SERVICEAGRICULTURE AND ENGINEERINGNORTH CAROLINA COUNTIES AND STATE OF NORTH CAROL'NAUNITED sTATEs DEPARTMENT OFAGRICULTURE COOPERATING STATE COLLEGE STATION. RALEIGH. N. c .

FORM 40 Revised August 1943

LIST OF NORTH CAROLINA S‘DIE BREEDERS REWRTED AS HAVING BREEDDQG STOCK FOR SALE(This list includes those having 2 or more registered Sous)

‘ HAMPSHIRE BREED

Anson County: .- Polk County: ‘W. H. Liles, Wadesboro M. E. Flack, Mill River, R. 2

‘ Ho Po Sharpe, La‘drum, Son R01Burke County; .H L. Millner, Morgantcn Richmond County:Jack Morris, ' I H. M. Smithey, RockinghamState Hospital, "

Rowan Count :Chatham County: ~ J. P. lziattox, SalisburyG. F. Burns, Pittsboro, R. 3 ' III. E. Price, Salisbury, R. 5

D. Clark, Salisbury, R. 5Cherokee County; . O. A. Wrights, Salisbury, R. lHayes Leatherwood, Murphy .G. G. Stiles, Marble Sampson County;A. B. Stalcup, Murphy, R. 2 A. E. Bowen,Terr

- " - ‘ ' ' E. E. Seay, TurkeyCumberland County: C. M. Butler, Clinton, R. lCountyAgent's Office, (Ar-H) Fayetteville ~ '

- E. F. Hubbard (F.F.A.) Stedman Scotland County:Dr. W. I... Rainey, Fayetteville F. G. Currie, Laurel Hill

Currituck County: ' Stanly County:W. D. Walker, Moyoek ' W. E. Smith, Albemarle

, D. Clark, BadinDavidson County; Worth Almond, Albemarle, R. I.L. G. Davis, Linwood, R. l

L‘vrrell County;Forsyth County: H. P. Swain, Columbia, R. lS. L. Duckworth, Kemersyille '

Wake County:Johnston County: Marshall Beams, Apex, R. 1George Pittman,‘Selma, R. 2 _ - ‘

_ Carl Bagley Jr., " " Wayne County;, Weil's Stock Farm, Goldsboro

McDowell County: > John Tart, Four Oaks, R. lW. R. Chambers, Marion ‘W. C. McIver, " Wilson County:J. M. Mackey, "' T. D. Mears, WilsonS. L. Homewood, " Marlow Farm, Wilson, R. 4Pitt County: Fred L. Bass, Wilson, R. 2L. E. Turnage Jr., Farmville

' ’ - Yancey County:Pasguotank County: . D. R. McKinney, Burnsville, R. lS. L. Lowrey, Elizabeth City ~ - .Person County:County Agent's Office, Roxboro

COOPERATIVE EXTENSION WORK


FORM 40



INEXTENSION SERVICE

Revised August 1943


Chatham County:W. Z. Crews, Pittsboro

Davie County:Win~MOck Ferny Advance, R.l

Graham County:Patton Bhillips, Robbinsville

Cleveland County:S. S. Manney, Shelby, R.5

Barnett County:. T. C. Eason, Idllington, R.2

Johnston County:W. ‘J. Melamb, Benson, R.1

013x County-gB.‘ M. McClure, Hayesville

Jackson County:L68 Bumgarner, Sylva

TAM'IORTH BREED

Forsyth County:Arden Farms, ClemmonsJoe watkins, Winston;Salem, R.6,Beeson Brothers, walkertownW} F. Wall Jr., Rural HallP. H. Grubbs, Wetonéflem, R.l ‘County Agent's Office (4—H) flQnSton~

Salem

HEREFORD BREED

Transylvania County;T. J. Wilson, Pisgah.Forest

CHESTER WHITE BREED

Johnston County:J.‘W. Earp, Selma, R.1

ESSEX BREEQ

Sampson County:J. Sherman Autry, Autryville

O. .C. BREED

Nash County;0. F. MCIntyre, Battleboro, R.2




EXTENSION SERVICE


September 14, 1943

TO ALL COUNTY AGENTS:

Re :1 1. Fall and Winter Grazing.2. Ash Brood Sow Project Book.3. Swine Breeders List.

Dear 004Worker:

It is very important that grazing crops be sown early this fall toprovide all hogs with needed green feed. Protein Supplement feeds arescarce, high, and often fish meal and tankage cannot be bought. Unlessbrood sows, growing pigs and fattening hogs have access to temporary pasture,proper growth and condition cannot be eXpected . Green grazing will not onlydecrease the amount of supplement feeds required by 10 to 15 percent, but itwill be an added step towards sanitation. A mineral mixture of 10 pounds ofground limestone, 5 pounds of steamed bone meal and 2 pounds of salt willhelp decrease digestive troubles especially when hogging down soybeans andpeanuts. If steamed bone meal is not available, use 10 pounds of limestoneand 2 pounds of salt. ' '

The revised 44-1 Brood Sow Project Book is available at Mr. Jeter'sOffice. . '

A revised list of swine breeders, with two or more purebred sows, isenclosed for your information. '

Trusting that you will urge all swine growers to sow small grain pasturesfor hogs, I am

Very truly-yours,

E. V. Vestal,Animal Husbandry Extension Specialist.

Encl .



AGRICULTURE AND HOME ECONOMICS “TENSWNSERV'CESTATE OF NORTH CAROLINA


April 21, 1943

_TO ALL COUNTY AGENTS:

Dear CoaNorker:

The protein supplement situation is expected to become even morecritical by summer. With corn and grain prices high and all proteins scarceincluding the oil meals swine producers should plant at once either soybeansin rows or soybeans and sudan grass in alternate rows for grazing as soon asit becomes 12 inches high. An acre of soybeans, with a small feeding of cornand full feeding of minerals, will go a long way in bridging us over until thefall harvest. 0

Experiments conducted a number of.years ago proved that 60 to lOO~lb.' pigs on soybean pasture and receiving a 1% ration (1 pound or 2 ears of cornper 100 pounds of liveweight) of grain daily, made an average daily gain ofover 1 pound per day; requiring one~fifth acre of soybeans per pig. Pigsreceiving 3 pounds of corn per 100 pounds liveweight gained over 1.3 poundsdaily and required oneeeighth acre of soybean pasture. A demonstration inPitt County in 194I, using alternate rows of soybeans and sudan grass gaveexcellent results.

An acre of soybeans, planted in narrow rows immediately, should enablefarmers to "carry" a litter of spring pigs from July to October with only asmall amount of grain, provided they have access to a good mineral mixture(10 lbs. of ground limestone and 2 lbs. of salt). By that time new corn willbe available and these spring pigs should "top off" quickly for market or forhome use.

If you think well of pushing soybeans for summer and early fallgrazing, possibly you will want to send_this information to your swineproducers by circular letter. I will appreciate a copy, if you do.

Yours very truly,

E. V. vestal,Animal Husbandry Extension Specialist.

P.S. For Piedmont and Mbuntains; the soybeans could be out and fed dailywith grain and minerals.


222::UE::::'23:::LEI:EOEI:I§:E OF AGRICULTURE AN D HOME ECONOMICS EXTENSION SERVICENORTH CAROLINA COUNTIES AND STATE OF NORTH CAROLINAUNITED STATES DEPARTMENT OFAGRICULTURE COOPERATING 'STATE COLLEGE STATION. RALEIGH. N. C.

November 24, 1943

To All County Agents :

Dear COuII‘Iorker:

Many farmers, because of the seasonal drOp in hog prices and thepresent feed situation, are "selling out" their breed sews withoutregards to next springls pig demand that rationing will require, orwithout regards to the old saying that "when everybody is going out ofa business, it's a good time to stay in it". '

ExperienCed hog producers should consider keeping as many sowsas their farm and feed supply will support.» By preperly utilizinggrazing crops (3 bushels of spring oats, 3 pounds of rape and 20 m25 pounds of lespedeza per acre) pig and pork costs can be cut by 10to 25 percent. ‘ p! I

The War Food Administration‘onnounced on November 18, the follow-ing program, effective December 1, 1943:

lo Quotas are suspended for'the next 90 days, permitting farmersi to sell homembutchered pork and Lard.» . " ~

2. Far a limited period, CPA is reducing the number of pointsrequired to purchase pork.»

3. The support price for 200 -‘- 270upound market hogs will be$1.00 under ceilingzprices, or$13c55 in North. Carolina.Farmers should not sell 200 - 270npound hogs below thisfigure. ~ I . ‘ ‘ v

The price situation on livestock and feeds may change considerablyby next spring and summer and we should encourage our experienced swineproducers to:

~ '1. Overlook this usual seasonal drOp in prices.2. Think of next spring's pig demand-}. Keep'the number of sows their farm feed supply will support.4. Plan new to fully utilize gazing crepe next spring and summer;

. 5. Since a large number of folks are going out of business , it' should be a good time to. stay in on a sound basis. ”

Don't you think you should bring these things to your hog fanners',V attention»? . x - .

_ Yours very truly,

'” E. V. Vestal. ‘ '1Animal Husbandry Extension Specialist.

NORTH CAROLINA STATE COLLEGE OFAGRICULTURE AND ENGINEERINGNORTH CAROLINA COUNTIES ANDUNITED STATES'DEPARTMENT OFAGRICULTURE COOPERATING

COOPERATIVE EXTENSION WORK‘ IN



EXTENSION SERVICE

November 1943

To [CERTAIN (DUNTY AGENTS:

PORK CUTTING & CURING LETTER Extension Circular No. 262 enclosed.

Re: Cutting and Curing Demonstration

County

You may expect me on the above date for your Pork Cutting and CuringDemonstration. I suggest that you arrange to have the following:

1. A hog carcass from a ZOO—pound hog, killed the afternoon before soit will drain and chill out. If the weather is warm, you can arrange tohang the carcass over night in your local ice plant. If the weather isbelow freezing, hang the carcass inside so it will not freeze.

2. A large table for the demonstration.

3. Fifteen pounds salt, 4 pounds of brown sugar and 4 ounces ofsaltpeter for the curing.

4. A large wooden tub, 1/2 coca cola barrel, or 25 - 30 gallon stonejar, washed and scalded for the curing vessel.

5. Arrange for storing the tub and meat in the local ice plant ifnecessary.

Looking forward to being with you on the above date, I am

Yours very truly,

E. V. Vestal,Animal Husbandry Extension Specialist.

Encl.

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The Farm Pork Supply

By D. E. BRADY, In Charge of Meat ResearchE. V. VESTAL, Animal Husbandry Extension Specialist

An adequate supply of home raised meats on the farm is essen-tial for a well balanced diet and increased happiness for thefarm family. Certainly it is desirable that most North Carolinafarms be self sufficient from the standpoint of furnishing andpreparing their own meat supplies. By proper handling of meatsit is easily possible to have home cured, canned and frozen meatsavailable throughout the Whole year and at a very substantialsaving over What these products might be purchased for on themarket. There is nothing so complex about the proper care andhandling of meat that cannot be readily mastered provided thefew simple directions in this circular are followed.

EQUIPMENTThe following equipment is necessary to do a satisfactory job

of butchering on the farm:1 sharp 6 or 8 inch butcher knife.sharp 8 inch boning knife.smooth steel for straightening edge of knives.good sandstone or carborundum.hay hook for handling hog in barrel.

1 or 2 bell shaped hog scrapers.Several hog gambrel sticks or single trees.1 saw, meat saw preferred.

HHHH

In addition to the above listed equipment a kettle or vat forheating water, a barrel or tank for scalding, a table for scraping,and some type of support for hanging up the carcass will beneeded.The most useful single piece of equipment needed for butcher-

ing is a good sharp knife. Anyone can learn to sharpen a knifewith a little time and practice. Remember, it is generally the dullknife that is responsible for the bad cuts. '

In North Carolina more pork, both fresh and cured, is prob-ably consumed by farm folks than all other types of meat com-bined. While it is true that hogs can be killed over a wide range

4 . N. C. AGRICULTURAL EXTENSION SERVICE

of weights, nevertheless, hogs weighing from 200 to 300 poundswill generally prove most satisfactory for use on the farm.Heavy hogs generally yield a higher percentage of lard. Careshould be taken to select hogs that are well fattened out and thatare free from disease. Hogs should be taken off feed at least 24hours before slaughter although they should have free access toall the water they will drink. Removing the feed before slaughter 'facilitates slaughtering and results in a better bleed. Hogsshould be handled quietly to prevent them from becoming excitedand over heated.

BUTCHERINGIn sticking the hog it is desirable to have the hog’s head below

the rest of the body. This can be most easily accomplished byhoisting the hog up by the hind leg. To stick, simply grasp oneof the fore legs and insert the knife in front and under the breastbone, pushing the knife toward the head along the midline, to cutthe arteries and veins. Particular effort should be made to avoidsticking through the ribs and into the shoulder. Hogs will gen-erally bleed much better if they are not stunned before sticking.As soon as the hog is dead, wash off the blood about the headwith cold water.A good scald on a hog will save a lot of hard labor in removing

the hair. A bench 18 to 24 inches in height with a 50 gallon barrelfastened at one end makes a very satisfactory piece of equipmentfor scalding hogs. The most satisfactory temperature for thescalding water is about 145°F. With a higher temperature thereis danger of cooking the skin and this makes scraping very dif-ficult. If the water is too cold the hair will not be loosened. Underfarm conditions the temperature of the water used will depend toa large extent upon the weather. If it is freezing or near freezingweather the water will chill markedly in being poured into a coldbarrel and the immersion of the hog into the barrel will result infurther cooling. Hence it may be necessary to start with water ashot as 175 to 200°F. Where water this hot is used the hog shouldbe lifted out of the water every half minute until the hair is 'ready to slip. Where a thermometer is not available it is possibleto estimate the correct temperature by dipping one’s finger intothe water rapidly 3 times. It should not burn until the thirdtime. The addition of a small amount of lye, soap or wood asheswill help materially in removing the dirt and scurf, thus giving acleaner and more attractive appearing carcass.

THE FARM PORK SUPPLY 5After the carcass has been scraped and shaved, it should be

hung up and the internal organs removed. The carcass shouldthen be split down the middle of the back with a saw to secure arapid chill. Proper chilling of the carcass is one of the mostimportant requirements for the proper curing of pork. A temp-erature of 30 to 40°F. is preferred. Where subfreezing weatheris encountered, care should be taken to prevent freezing on thesurface of the carcass before all of the body heat has passed out,in order to prevent souring of the meat.

HOME BUTCHERING SCENE: SCALDING HOGS

CUTTINGAfter a thorough chilling of from 12 to 24 hours, the carcass is

ready to be out. There is no one correct way of cutting pork. Thefundamental principles of all meat cutting is, however, to sep-arate the thick cuts from the thin cuts and the tender cuts fromthe less tender. It is very important that smooth cuts be made asrough or ragged cuts are neither attractive nor are they easilywrapped for future storage and skipper prevention.

. Boston Butts

. Hind feetrasfimpwow?

N. C. AGRICULTURAL EXTENSION SERVICETO CUT UP THE CARCASS:

Remove head (J) at the first neck vertebrae.Separate shoulder (G and H) from the carcass between thethird and fourth rib.Remove the ham (A) at right angles to the leg, at two-thirdsthe distance from the aitch bone to the pelvic arch.Separate the ham (A) from the hind foot (K) through thehock.Separate loin (C) from the bacon (E) below the tenderloin,by cutting forward directly under the backbone to where theshoulder is removed.Remove all but one quarter inch of fat back (B) from theloin (C). .Separate the shoulder (H and G) from the forefoot (L) justabove the knee.Remove Boston butt (H) from picnic shoulder (G) at loweredge of the shoulder blade or leave as a regular shoulder.Separate the clear plate (I) by removing the fat from theBoston butt (H).

I\/B 4

Pork Cuts Percent of Carcass UsesHams 18.0 Cure, Roast, Boil Hock.. Fat backs (including leaf fat) 13.0 Cure, or Render into Lard.Chops, Roast.Cure.Cure, Chops, Roast.Roast, Chops, Sausage or Cure.Render into Lard.Cure Jowls, Head Cheese.Pickle, or Boil.Pickle, or Boil.Roast or Boil. .Sausage.

LoinsBacon 1 .Picnic Shoulders 1 .Clear Plates (shoulder fat)HeadFore feetSpare ribsTrimmings

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After trimming, the principal pork cuts consist of the shoulder, loin, bacon strip, and ham.

THE FARM PORK SUPPLY 11

RENDERING LARDRendering pork lard is essentially a method of removing the

water and cracklings from the fat by heating. The highestquality fat is about the kidneys while the lowest quality is aroundthe internal organs. The fat about the internal organs must beremoved carefully, washed thoroughly, and chilled quickly if lardof an acceptable odor is to result.To start the fat cooking, cut it into small pieces and place in

a clean kettle containing a small amount of water. Do not fill thekettle too full as it may boil over while cooking. As the tempera-ture rises to boiling (212° F.) the water will steam off. As thewater in the fat evaporates, the temperature rises and the lardwill scorch unless it is frequently stirred. As the cooking con-tinues, the cracklings turn brown and float toward the top.Thorough stirring is most important at this time to prevent thecooked cracklings from scorching around the edge and bottom ofthe kettle. As the rendering, or cooking, completes, the browncracklings will gradually sink to the bottom and the kettle maybe removed from the fire as this takes place. ‘

After cooking, let the lard ,cool slightly and then strain itthrough a muslin cloth into clean, tight covered, medium-sizedcontainers. Store it in a cool, dark place to prevent the lard frombecoming rancid.

CURINGThe secret of pork curing is to use good sound meat, the correct

curing ingredients, clean containers, and to be fortunate enoughto secure cool curing weather. Salt is the agent primarily re-sponsible for curing. Excess amounts of salt injure the flavor ofthe meat and cause excessive hardening of the muscles. Too smallan amount of salt in the curing mixture allows bacterial action toset in, causing subsequent spoilage of the meat. Sugar is used tocounteract the hardening affect of the salt and to improve theflavor and texture of the meat. White or brown sugar or evenmolasses may be satisfactorily used. Saltpeter is used to enhancethe color of the meat, and is a preservative to a lesser extent.Baking soda is often used in the brine to counteract the tendencyof the brine to become ropy.

There are two methods of curing meat on the farm, dry saltingand brine curing. In either case the ingredients are the same, thedifference being that with the dry cure the mixture is applieddirectly to the meat while with the brine cure the mixture is

12 N. C. AGRICULTURAL EXTENSION SERVICEdissolved in water and the meat submerged into it. The dry cureis more rapid, requires less equipment, results in a higher shrinkand gives a stronger cure. The brine cure results in a milderflavor and gives less shrink. Before the meat is cured by eithermethod it is a good practice to rub the cuts of meat with coarsesalt and allow them‘ to drain for 16 to 24 hours to remove theexcess blood and water from the meat. The excess salt is rubbedoff before the meat is put down to cure.

DRY CURINGA clean hardwood barrel, in which the meat can be placed, and

scales for weighing out the various ingredients, is about all theequipment that is required to dry cure meat. For each 100 poundsof meat, weigh out the following mixture:

5 to 8 pounds of salt2 to 3 pounds of sugar2 to 3 ounces of saltpeter

It will be noticed that a range in the amounts of the variousingredients is given; the smaller amount of salt should be usedonly in cold weather or under refrigerated curing conditions.Where the smaller quantity of salt is used, it should be accom-panied by the use of proportionately smaller quantities of theother ingredients. If there is danger of the meat temperaturegoing above 45°F., and where hams are to be held for prolongedstorage, it is much safer to use a higher concentration of salt.The ingredients should all be thoroughly mixed. One half of

this mixture should then be worked over the whole pieces ofmeat, particularly into the cut surfaces and joints. The meatshould then be tightly stacked in the barrel or box with the fleshside up and a small amount of the curing mixture applied be-tween the layers. The meat should be repacked on the third andtenth days and the remaining curing mixture applied. In repack-ing, the order of the cuts should be reversed so that the top piecesare placed on the bottOm. Pork can be satisfactorily dry cured ata rate of 2 days per pound of each cut. Bacon strips will notrequire quite this length of time while heavy hams and shouldersshould be left in the cure for at least 30 days. Pumping concen-trated brine (2 lbs. of salt, 1/2 lb. of sugar and 1/2 oz. of saltpeterper gallon of water) about the joints of heavy hams and shoul-ders is a safe guard against spoilage if the pumping equipmentis thoroughly clean.

(

THE FARM PORK SUPPLY 13

BRINE CURINGThe standard curing mixture for the brine or sweet pickle

method is the same as for the dry salt method except that it isdissolved in approximately 5 gallons of water. It is desirable tothoroughly mix and boil the ingredients. The brine should thenbe cooled before using. A small amount of the dry mixture shouldbe saved out to spread over the bottom of a clean, earthenwarecrock or hardwood barrel that is free from odor. A clean vinegarbarrel is very satisfactory. Avoid cracked barrels or crocks,especially if they have ever contained spoiled meat.A clean, well ventilated room should be used for curing meat.

Meat will not absorb curing agents readily at freezing tempera-ture, while at high temperatures it may spoil before the mixturehas reached the innermost portions. Pack the heavier hams andshoulders at the bottom of the container, with the skin sidetoward the outside. Cover the meat with a flat board and heavystone to hold it beneath the brine. Watch the brine for cloudiness.If the brine should spoil, remove all of the cuts, wash with coldwater and make up a new brine with two-thirds of the originalingredients. In dry curing, it is also desirable to pump curingmixture in and about the bones and joints particularly in case ofthe larger cuts. A simple test to determine whether the curingmixture has sufficient salt in it is whether it will float an egg orpotato. The brine cured meat should be repacked at the end ofthe first and second weeks. Hams and shoulders should remainin cure about 2 to 3 days per pound, and bacOn 11/2 to 2 days perpound. Thus a 20 pound ham will require about 8 weeks to cure.

SMOKINGThe purpose of smoking is to add flavor as well as to give a

more desirable appearance to the meat. Smoking also improvesthe keeping qualities of the meat somewhat by reducing themoisture content. The principal requirement of a smoke house isthat it be sufficiently tight to keep out flies and vermin.

Hickory, hard maple, apple and many other hard woods aresatisfactory for smoking meat, although hickory has long beenregarded as the best. Green wood and sawdust are desirable sincethey give a cooler smoke. 'The procedure that is generally recommended for smoking

meats is as follows: After the meat has been removed from thebrine or dry cure it should be soaked in cold water for several

14 N. C. AGRICULTURAL EXTENSION SERVICEhours, scrubbed with a clean stiff brush and then hung to dryover night in the smoke house. Care should be taken to preventthe cuts of meat from touching since this will cause streaking.It is possible to smoke meats by either of two methods. It maybe smoked 24 to 48 hours at a temperature of approximately 110to 125°. This will give a light mahogany colored smoke. If themeat is to be stored for summer use it is generally more satis-factory, however, to smoke it at a temperature of 80 to 100° F.,at intervals of approximately 5 to 10 days, over a period ofseveral weeks. After the meat is smoked many people like toseason it heavily with black pepper.

STORING CURED MEATExcept for freezing, no satisfactory method has been devised

to keep cured meats over long periods of time without consider-able shrinkage. Wrapping the meat in moisture proof paper andplacing it in a muslin sack will provide satisfactory protectionfor 4 to 5 months if the air in the smoke house is dry. Meatstored without any covering and placed in an ordinary smokehouse tends to become hard and dry in a few months. One methodthat has been recommended for keeping smoked ham is to placeit in melted beef tallow, allowing the coating to harden, placinga cheese cloth covering about the ham and then repeatedly dip-ping the ham in the tallow until the covering is complete. By thismethod hams and shoulders. should keep satisfactorily for a yearand bacon from 3 to 6 months.

SAUSAGEHere is a good recipe for making sausage:For 50 pounds pork (% lean and 14 fat) use:

1 1b. fine table salt21/2 oz. finely ground black pepper

2 oz. sage ,Mix this thoroughly and spread evenly over meat. Then stir

the meat well before chopping.Another recipe which is popular in North Carolina is one

which includes red pepper. For 50 pounds of pork trimmings usethe following:

1 pound of salt11/2 ounces of ground sage, if desired11/2 ounces of black pepper1% ounces of red pepper

(

,’~\‘

THE FARM PORK SUPPLY 15MAKING HEAD CHEESE

Head cheese is generally made from pork heads, hearts, andtongues. In cleaning: the hog head, it should be split open throughthe middle, the brain, ears and eyes removed and the nasalpassages thoroughly washed. Soaking over-night in cold waterwill make cleaning easier and help in the removal of excess blood.The meat is cooked until it is easily removed from the bones.

At the end of the cooking period the fat is skimmed off and theliquor, or broth, separated from the meat for future use. Whenskins are used, they are cooked in a sack, ground fine and thenadded to the rest of the meat after it has been coarsely ground.Then, the ground meats should be seasoned to taste and the liquoradded to make a soft but not watery mass. After boiling for 15minutes, allow it to cool and it is then ready to slice for eitherserving cold or frying. A satisfactory recipe for head cheese isas follows:

25 pounds of meat (pork heads, hearts, and tongues), in-cluding the liquor.

1/2 pound of salt1 ounce of black pepper

14 ounce each of red pepper, cloves, coreander, and allspicemay be added if desired

1/; ounce each of carraway and sweet marjoram may beadded if desired.

Vinegar may be added to the above if “Souse Meat” isdesired.

The AGRICULTURAL EXTENSION SERVICE maintains a countyfarm agent in each of North Carolina’s 100 counties and a home agentin 99 counties. They are assisted, in many of the counties, by assistantagents and by Negro farm and home agents. The Extension Servicerepresents the United States Department of Agriculture, the NorthCarolina State College of Agriculture and Engineering, and the localcounty. Farmers or other members of the rural family may secure fullinformation about the Nation’s War program as it relates to the farmfamily by discussing the matter with these county agents. Bulletins,printed material and other information may be secured by writing tothe Agricultural Extension Service, North Carolina State College,Raleigh, N. C.

Farmers Urge 'I

To Increas. OHogProductlo

(Special to The Journal) 'Raleigh—The demand for :fee

er‘ pigs hasrlieen great this yelargely the; result of rising hmarkets and farmers’ attemptsmeet‘po’r‘k» production goals, acording ,‘to E. V. Vestal, animhusbandry extension specialistNorth Carolina State College.The government has asked NorCarolina growers to increase thepork production at least 15 pcent, as well as market the animaat heavier weights.Normally, Vestal explained, t'

even indicated they want the hoas heavy as 300 pounds.As a rule, the State College spcialist pointed out, hogs weighi240 to 250 pounds should be abothe right size for market this yeas animals weighing 260' to 3pounds do not always makeeconomical gains as those weiging from 240 to 250 pounds.With higher priced grains awith protein supplements notplentiful, Vestal is ”suggesting .farmers the growing of plentygreen grazing crops for hogs.

Gives Latest MethodsOf Butchering And -

Fall Pig Crop ,

Is Increased, a

S“Wei! Shows .. A .2 ,flii' ‘1Since recent assesses 5 ho W‘that North Carolina farmers areplanning about 'a ‘27 per cent in-crease'over last hear in the fal.ipig crop, Ellis, V, Vestal, Extend.sion SWine Specialist at State Col-lege, Tuesday advised growers to,plant mOre feed and grazing cropsand not to depend on buying feeds.on the market. ‘The existing feed shortage willextend intd 1944 since large in-creases in cattle, swine, and poul-try production have been m a d ethroughout the United States. Es-timates now point to a productionof one hog for every man, woman,and child in 'the entire county,which is 53 million more h o g sthan were produced in any 0 n eyeaereriod-fluring the last to inyears. ,' 2 ' 'Recent estimates do not take in-to account those hogs which will

be produced around the smalltowns and at urban homes in, thecountry. Many urban families areplanning to raise their next win-_ter’s pork supply and they willfurther drain the existing suppliesof feed.Vestal suggested that growersprepare a few acres this monthfor the seeding of alfalfa in Sep-tember. He also. advised that cow-peas and millet can be plantednow in the Coastal Plain and Pied-mont.‘ sections, with crimson clover‘and hairy vetch in the mountamlsection, .. ‘ , 1In. August farmers can plant:crOps' ' of barley, oats, and r y at,for- ~grazing in the Piedmont andimounain farmers can sow a largenumber of grasses and clovers.

{Curing .POl'k on Farm gives a phage desirable . appear-. . ' ance lo the 'rse'at. It improves its

College Station, Raleigh. —— The'l keeping qualit' s, by reducing thelatest methods of butchering and moisture contekcuring, pork on the farm is the Under war co litions it is parti—subject of a, publication‘just issu- ' cuiarly desirable“ that all Northed by the Extension Service of £Carohna iarms be, self sufficientN. 01 State‘cOH’ege. _ lfr 2m the standpoint of furn-

Theiauthors, Dr. D. E. Brady I ishing and? preparing their ownjand E. V. Vestal, said that there 1 meat supplies. Growers wishinggis nothing so complex about the l inimmatfon on‘curing meat on thef proper care and handling “ of meat farm should write the Agriculturaliihat it) cannot be readily mastered EdliOl‘, N. C. State College, Ral-il-y the average grower, provided eigh, fcr a free copy of “The Farmin few simple directions are care— Pork Supply,” Extension Circularifully followed. . ' ‘ No. 262. ' J

They give a list of the equip—ment needed in butchering and{describe how the carcass shouldhe cut into its respective parts.They cover both dry curing "and,brine curing. ‘ ‘According to the exports, smok—1

ing not (nly adds flavor but alsol

ARM PEOPLE m

USE Mill EVENLY

Expected to Eat More at]Hog Killing and ‘Even l

Up’ Consumption0College Station, Raleigh, Dec.1.—(Specia1).—Farm people Will

expected to eat more thanpounds of meat per week

'1 g killing time, Ellis V. Ves-ta Extension Swine specialistof‘, j. C. State College, said to-day‘ But they should even uptheir consumption on a year-round basis to fully cooperatewith the. Share-the-Meat pro-gram, he stated.Vestal quoted the United StatesDepartment of Agriculture assaying: “To avoid waste whenlarge supplies of home-slaughter-ed meat are temporarily avail-able, as, in butchering times,farmers may find it necessary toconsume a larger volume. But asan average for the year, theirconsumption should be held tothe established quotas.”Vestal said that three questions!are generally being asked aboutthe meat-sharing program byEarm families who are visited bytheir neighborhood leaders. Thefirst of. these is: “Do I‘have tobuy or obtain a permit to kill myown hogs, steers and other ani-mals? The answer to this, saidVestal, is a positive “No!”The second question usuallyasked neighborhood leaders is.

“Why do we haVe to cut down\on the amount of pork, beef,»veal, lamb and mutton we eatwhen we have the largest live-stock production in our history?”§The answer to this, said Vestal, isithat the full civilian needs can-1not be met if the armed services{and our allies are to have all themeat they need. ' ‘The third question is: “Why‘don’t We ration meat as we do;sugar?” The answer to that, saidVestal, is not very complicatedeither. Rationing meat is not so;simple a problem to work out assugar rationing. It is not ex-pected that a meat rationing pro-,gram can be worked out untilthe early part of 1943. In the‘meantime, all of us are asked to.share meat voluntarily and cut‘down individual consumption ‘to‘2 1-2. pounds per week. i

SecondVictory- Pig"?Sale 155

~I'T'or“three Pitt County farmersand ‘ club members sold 300 hogsweighing 64,150 pounds for $9,62250and invested the preceeds in $12,325worth of War Bonds at maturityvalue.TOD hogs brought $1525 per hun-dred or 95c .perhundred above to-day’s market price Three packingcompaniesbid on the hogs andScruuderbergKurdle Company ofBaltimoiejW35 the successful bidder.The" 1plans of the sale requiredthat}. {timers participating in thesale?!)punchase at least One--third or131211 valueof the hogs in war Bonds.'MéSgthinners put the total valueofthQinhogs in Bonds. , 'TheseVictory Pig sales arej dnsorcd bythe Greenville Pro-cti6n Credit Association in co-operation with the county agent’soffice other sans will be held inthe future andfarmers desiring toparticipate in the next sale shouldcentacteitheroftheseoffices., These sales are held at Winiams’StockyardsJ.N. and J. L. Williams160113158 the use of their sale facili-‘tiésfor these sales.This is the second Victory PigSale The sale on DeCember 8, re-sulted in purChases of $9,000 worthor bOnds, bringing the total of the‘tWo sales to $21,325.00. -‘ A program consisting of shorttalks by Mr. W. H. Woolard, chair-thanof the District War Bond()ommnttee, J. N. Williams, local‘livestock dealer, R’. A. Da‘rr, secre-,t'ai'y or Greenville Production Cre-dit Ass061ation,_ F. F. Hendrix,(founty Agent, Sam Winchester,and S.f.‘1.W‘eeks,ASSistant CountyAgents; were made at the openingofthe sale.

{fliccesqKeep YourHoProgramin Line

With FeedSupply, Farmers Told“Don’t sell off all your sows

now and plan to go out of thehog business but keep your hogprogram in line with the supply.of feed on the farm and follow' ‘good management practices,’ 1 1.the advice of Ellis Vestal, Ex"tension swine spec1alist at NCState CollegeHe suggests a culling out of?

practices which Will help to puthog production QM more profit-‘1,able and a more conservativebasis. 2 - ”-1-.Under the meat rationing pro-2:

\."gram he looks forward to théreturn of a heavy demand for:pigs and believes‘that the grow-4er who follows, sound manages,

. ment practices will be in» a bet-iter position to take advantage ofan upward trend in the market.Hogs haVe been rushed to

market and a glut has followedSome growers haVe recentlysold hogs at relatively low pricesbut it is hoped that the floorWhich has now" been placed un-

i

_"Ve if suggests that growersive v: 4.. . sows careful attention1 . »lend s e as many pigs as pos- ,

“sible i; 'farrowin‘g “time. Hepomts t that men inthe armed

uch as; they did when at home.When mesa same men are sentoverseas; the food reserve mustbe three times as great aswhenFairyamen in the armed ferces, plus

produced from the availablefeed. ,

is on the increase. *loans may be obi:stored cotton. .‘

.S. Bunn of Spring Hope. NashCounty, is not0_ g swine growers of North Carolina but his fame-11 how spread over the entire Sou£h. He is seenherso of the prize stock from Whichhe prOduces 171111320;to elation herds. He has been breeding minefie-2 ksegfisely with the Agricultural Extan of his livestcmkefldteflvv'ibu2 -‘e byDoric-hid Madam;2" néfionLtohe used by‘1 ExtensionService.

derhogs will help to bring about —2a better price structure and. amore,normal marketing condi—

the DOOI‘ SOWS, the use of addiat;forcesFat about 1% times as .tional grazing crops to offse‘high feed costs, and other good

nthey are stationed in this coun— ‘All ofthese demands for our 1

meat for Lend-leaseand freed,peoples, in addition to the heavy..-demand from our civilian popu~1lation, will call for a large huni- _'ber of ‘ hogs,—-‘all that can be

['1‘\ .~

I.:

Feed Cull Potatoes' To Fattening Hggs‘

/ Gull Irish potatoes should befed to hogs because four poundsof. potatoes are equal to a poundof corn and they can be used togood advantage to help off-set theexisting feed shortage, says E1—lis v; Vestal, Extension SwineSpecialist at State College.He advises that the pOtatoes

should be—cooked before they aresea to! the hogs and that theyshould oompose about half theration. with the other half of theration being the usual grain, pro-tein supplement, and mineralmixture. Not only sshould pota-rtoes be fed but also all otherwaste farm residues like pea-nuts and soybeans left in thefield. V ’

Vestal warned that decaying ormusty soybeans and peanuts cancause digestive trouble and: that,hogs should be removed from. thefields in the late fall when thewinter rains set .in. .The swine specialist particu-

larly recommended the use of cullsweet potatoes in hog feeding.He gave ~. the following feedingmixture for a "160 pound fat-’tening hog: 6 ,pounds of sweetpotatoes, 2 pounds of grain, andone-third pound bf either cotton-seed; soybean, or peanut meal.He also p‘ointedout that the min-eral mixture should be kept be-1fore the |hogs at all times. ‘

some fish meal should save it for

Hogs Need Green, \Pasture "Crops

The scarcity of such supplementalhog feeds as fish meal, tankage andmost of the oil meals .is a decidedhandicap for hog growers and calls"for the conservation of high protein:feeds, full utilization of such grazing?crops as soybeans, and the full use]:of. plant residues, says Ellis V. Vese:tal, Extension Swine Specialist; at»State College. -

Growers in the eastern part of thestate Will have both waste peanutsJand soybeans and hogsvshould be alelowed to fully harvest these crops.‘-l"5

Vestal advises that those growers:who are fortunate enough to havesows and suckling pig‘s. He alsopoints out that lespedeza, cloversand small grain pastures can beused to great advantage in the pro-duction of hogs. "The swine specialist advises grows

ers to first determine what their feed.supplies will be before they go» toofar into raising more pigs. The es?timates ion the full pig crop areahead of last year and the estimatefor the U. S. corn crop is about 468million bushels less than last year.He says that caution should be ex-‘ercised in all future livestdek plans.. Temporary pastures will not only.:provide exercise for breeding ant"gmals but will also give the muchljneeded green feed for brood sowsand gilts. If a temporary pasture is3not available, good green-colored le-igume hay should be fed in a'rack,lbut do not permit the brood sow orggilt to become too fat by farrowing; time. I

Suggestions ‘4‘"? .

For Hog Growers

fire AnnouncedThree‘fl suggestions for hog grow.

era to follow in @03ch suchsupplement feeds“ as fish meal.tankacoyand the all meals were an-noumd here today. by E. v. Vestal,Animal Husbandry tension Spe-cialist It State e. , ‘

Isle "said that low: and sucklingplus-"must him not. protein feedsJIM that. under present conditions,‘mwm should not feed their sup-plies 0! fish ”meal maximizes: toall-‘0! their hots but rather reserveit for theme consults.

; He also suggested that , nosing:orops o: soybeans. leapedm." alw-‘Vers, and smell grains be utilized toithe fullest. He said that piss andhose weighing above 50 pounds dowell on grains that. are properlygbalanced with succulent turn,minerals, and protein mop emerit-limo soybean. cottonseed or peanut11:16:15..

Vestal further suggested thatplans be made'now to utilize wastepeanut and no bean field. residuesduring the t 1 months. HIV aidthat the present teed moms.would probably extend through nextyear and that every effort shouldbe made to fully use all of the sur-plus feeds produced.- on the lam.Reports from the Mid—Welt show

that flood conditions on ex-tended period of rainy author have‘delayed the planting of the. pornEcrou and it is doubtful if some ofithe new con mature bolero frost.varomro should put in extra acreor 16mm n

COOPERATIVE EXTENSION WORKIN 3

NORTH CAROLINA sTATE COLLEGE or AGRICULTURE AND HOME ECONOMICS EXTENSION SERVICE I3:AGRICULTURE AND ENGINEERINGNORT ’ ‘UNWET)2:23;;N;£:2::;IEE:TA:FD STATE OF NORTH CAROL'NA 9AGRICULTURE (”OPERATING s'rA'rE col-LEG; 5IA'UON. RAL‘lQH-flnfi .. . . .. _.

February 7, 1944

Mr. E. V. Vestal, SpfiGifil¥EtAnimal Husbandry Extension ‘201 PolkCampus

Dear Mr. Vestal:

I am enclosing herewith the combined State summary of white and<~‘;;,«_:<<-w;.-;c..1<

negro agents' annual statistical reports. The summary for white H«I " "1x1_agents was mailed to you sometime ago.

The figures in red denote the number of counties reporting each

item. When both the negro agents and white agents from the same county

entered a figure for the same item, the count for the red figure is one.

The figures in black represent the combined totals of figures re—

ported by white and negro agents; .Ling

Very ”truly yours ,

Juliam E. MannE nomist in Extension Studies

is --... ’(ld‘ M/?{3

CRO; PRODUCTION (other than for fami od supply)Potatoes andInclude all work with adults, 4-H Club members, and Corn Wheat Other cereals Legumes Pastures Cotton Tobacco other vege- Fruits Other cropsolder youth tables(a) (b) (C) (d) (e) (f) (0) (h) (1') (1')

51. Days devoted to line of work by—(1) Homedemonstration agents-(2) 4—H Club agents(3) Agricultural agents -(4) State extension workers_____ __52. Number of communities in whichwork was conducted this year ___- _53. Number. of voluntary local leaders orcommitteemen assisting this year_-__ _54. Number of farmers assisted this year in——'(1) Obtaining improved varie-

ties or strains of seed(2) The use of lime(3) The use of fertilizers(4) Controlling plant diseases _____(5) Controlling injurious insects(6) Controlling noxious weeds__(7) Controlling rodents andother animals-..__________________________________ ___- _______

LIVESTOCK PRODUCTION (other than for family food supply)Horses and _Poultry .Include all work with adults, 4-H Club members, and older youth Dairy cattle Beef cattle Sheep Swine m es (1tnclfi1d113g Other livestocki' 111‘ e S(a) (b) (e) (d) (e) (1')y (a)

(1) Home demonstration agents _ ‘l l 7 5(2) 4—H Club agents ___. D d t d t 1' f k b —55 ays evo e 0 me o wor y (3) Agricultural agents /00 51.767” __ ______(4) State extension workers Saul/£1.11: ________________

56. Number of communities in which work was conducted this year Zinlaéfifi ________________ _57. Number of voluntary local leaders or committeemen assisting this year_____ 87.---.95619:58. Number of breeding circles or clubs or improvement associations organized 5"or assisted this year 85 é59. Number of members1n such circles, clubs, or associations - amen/.6 7760. Number of farmers not in breeding circles or improvement associations 3assisted this year in keeping performance records of animals 30 / (a . __61. Number of farmers assisted this year in— V(1) Obtaining purebred males 5?,2119351 .

-(2) Obtaining purebred or high-grade meales 181-419.3147? V ‘(3) Obtaining better strains of baby chicks (including hatching eggs)- x x x x x x x x x x x x x x x x x x x x x x x x x ________________ x x x x x(4) Improving methods of feeding film/£3.31.(5) Controlling external parasites 72-40.13].(6) Controlling diseases and internal parasites 81-1.5954].'(7) Controlling predatory animals ____-_--}__9g

1 Do not include rabbits, game, and fur animals, which should be reported under wildlife conservation. 16—28674-2

EXTENSION ORGANIZATION AND PLANNING

33. County extension association or committee (includes agricultural councils, home demonstration councils, and 4—H councils or similar advisory committees; also farm andhome bureaus and extension associations in those States where such associations are the official or quasi-official agency in the county cooperating with the college inthe management or conduct of extension work):

(a) Over-all or general______ (1) Name (2) No. of members(b) Agricultural_______________ (1) Name (2) No. of members __(0) Home demonstration--- (1) Name (2) No. of members(d) 4—H Club------------------ (1) Name (2) No. of members_________________________________________(e) Older youth-______________ (1) Name (2) No. of members_________________________________________

34. Number of members of county extension program planning committees and subcommittees (include commodity and special-interest committees) :(11) Agricultural ---------------------------- (b) Home demonstration ____________________________ (c) 4—H Club ____________________________ (d) Older youth ____________________________

35. Total number of communities in county. (Do not include number of neighborhoods.)36. Number of communities in which the extension program has been planned cooperatively by extension agents and local committees-------------37. Number of clubs or other groups organized to carry on adult home demonstration work38. Number of members in such clubs or groups39. (a) Number of 4—H Clubs. (See question 173.) (b) Number of groups (other than 4—H Club) organized for conduct of extension work with

older rural youth. (See question 185.) ' ‘ x X x x x x x x x x40. Number of neighborhood and community leaders in the neighborhood—leader system_ .

' 41. Number of difierent voluntary local leaders or committeemen actively engaged in forwarding the extension program:(a) Adult work---------- (1) Men """"""""""" (b) 4—H Club and older youth work-_________ (1) Men """"""""""" (3) Older club boys """"""""""" o:

(2) Women __________________ (2) Women ----------------- (4) Older club g1rls _____________________COOPERATIVE AGRICULTURAL PLANNING

42. Name of the county agricultural planning (over-all planning) group, if any, sponsored by the Extension Service43. Number of members of such county agricultural planning group:

(a) Unpaid lay members: (1) Men (2) Women (3) Youth(b) Paid representatives of public agencies or other agencies, or of organizations: (1) Men (2) Women

44. Number of communities with agricultural planning committee (over-all planning)45. Number of members of such community planning committees: (a) Men ..................'.___- (b) Women ______________________ (c) Youth46. Was a county committee report prepared and released during the year? (a) Yes (b) No

Extension organization and County agricultural Total!planning 1 planning 1(a) (b) , (c)(1) Home demonstration agents _____(2) 4—H Club agents(3) Agricultural agents(4) State extension workers

47. Days devoted to line of work by—

{ (1) County' ‘ h M48. Number of planning meetings 9 (2) Community49. Number of unpaid voluntary leaders or committeemen assisting this year50. Days of assistance rendered by voluntary leaders or committeemen

1 Where extension program planning and county agricultural planning (over-all lanning) have been completely merged into a single program-planning activity, only column (c) should be filled out. Where extensionprogram planning is the only planning activity, the entries in columns (a) and (c) w' be identical. In all other cases column (c) is the sum of columns (a) and ((2). 16—2307”

MARKETING AND DISTRIBUTIONTobacco, - PurchasingInclude all work With adul‘cssé‘fgfl Club members, and older General Crag;and fidevsvtfcfikl pggifis Portlgtgland Eégfibigg Cotton pica-3:18 Efigtfia: Egg:E13? (figfimgfiagfl

(a) (b) (c) (d) (e) (r) (a) (h) (i) (D ”1133”“83. Days devoted to line of work by— I

(1) Home demonstration agents____ 4 23' 5 _(2) 4—H Club agents 1(3) Agricultural agents 7! [170-3(4) State extension workers 33---!4113"

84. Number of communities in which workwas conducted this year 30 l/ 6.3:

85. Number of voluntary local leaders orcommitteemen assisting this year 5’ .3041 5. -___

86. Number of new cooperatives 2 assisted inorganizing during the year 5" 3' __ ____

87. Number of established cooperatives 2 as-sisted during the year ____ ~73 53.“.

88. Number of members 2 in the cooperativesassisted during the year (questions 86and 87) 33 74.7.!

89. Value of products sold or purchased by KYcooperatives assisted during the year 3; {Q(questions 86 and 87) 2 $ $ $\\X $ $ $ $ $ $ $ $

90. Number of farmers or families (not mem—bers of cooperatives) assisted during 50the year /// 0 5 ______________

91. Value of products sold or purchased by “\Vfarmers or families involved in the pre- 78 6%ceding question $-- $ $3 $ - $ $ $_ -- $ ........... $........... $_____________ $ ___________

92.93.94.95.96.97.98.99.

100.101. Number of other marketing programs 3 conducted this year (specify)

Number of private marketing and distributing agencies and trade groups assisted this yearNumber of programs 3 pertaining to marketing agreements, orders, surplus removal or Lend-Lease purchases assisted in or conducted this yearsNumber of marketing facilities improvement programs 3 participated in or conducted this yearNumber of marketing surveys assisted with or conducted this yearNumber of special merchandising programs 3 participated in or conducted this yearNumber of consumer information programs 3 pertaining to marketing and distribution participated in or conducted this yearNumber of programs 3 relating to marketing services and costs of distribution conducted this yearNumber of programs 3 relating to transportation problems conducted this yearNumber of programs 3 relating to the specific use of market information conducted this year

1 Include livestock, poultry, and hatching eggs urchased for breeding, replacement, or feeding purposes.1 Where a cooperative association serves more 1:' Organized pieces of work. an one county, include only the membership and proportionate volume of business originating in the county covered by this report. 16—28074-1

HOUSING, FARMSTEAD IMPROVEMENT, AND EQUIPMENT

Include all work with adults, 4—H Club members, and older youth


The house, furnishings, andsurr0t(n;dingsaRural electrification

(5)Farm buildings

(a)Farm mechanicalequipment(d)

(1) Home demonstration agents(2) 4-H Club agents(3) Agricultural agents:(4) State extension workers

103. Number of communities in which work was conducted this year104. Number of voluntary local leaders or committeemen assisting this

year - ______The House, Furnishings, and Surroundings—Continued

105. Number of families assisted this year in—(a) Constructing dwellings

Rural Electrification—Continued106. Number of associations organized or assisted this

year to obtain electricity

(b) Remodeling dwellings(0) Installing sewage systems(d) Installing water systems(3) Installing heating systems(f) Providing needed storage space(g) Rearranging or improving kitchens(h) Improving arrangement of rooms (other

electrical equipment(c) Using electricity for income-producing

purposes

107. Number of families assisted this year in—(a) Obtaining electricity(b) Selection or use of electric lights or home

Farm Buildings—Continued --108. Number of farmers assisted this year in—

than kitchens)(1) Improving methods of repairing, remodel-

ing, or refinishing furniture or furnish—ings

(7') Selecting housefurnishings or equipment(other than electric)

(k) Improving housekeeping methods(1) Laundry arrangement(m) Installing sanitary closets or outhouses-_- ----___--_____r_______________(n) Screening or using other recommended

methods of controlling flies or otherinsects

equipment

(a) The construction of farm buildings________(b) Remodeling or repairing farm buildings-(6) Selection or construction of farm-building

OI

Farm Mechanical Equipment—Continued

equipment

109. Number of farmers assisted this year in—(a) The selection of mechanical equipment.--(b) Making more efficient use of mechanical

110. Number of farmers following instructions in themaintenance and repair of mechanical equipment

(0) Improving home grounds(p) Planting windbreaks or shelterbelts -

this year111. Number of gin stands assisted this year in the better

_______ ginning of cotton_____--_-_----__-______16—28074-1

NUTRITION AND HEALTHInclude all work with adults, 4—H Club members, and older youth Home production of family Food preservation and Food selection and Other health and safetyworkfood (espply sttzrgge prepacrftmn (d)

112. Days devoted to line of work by—(1) Home demonstration agents _ ‘7‘ 5115-55- 4(2) 4—H Club agents(3) Agricultural agents 73 500 5" 5(4) State extension workers In? 3&0 u?

113. Number of communities in which work was conducted this year (40 j 9 / g __114. Number of voluntary local leaders or committeemen assisting this year- ‘77 .1122 7545 _____115. Number of families assisted this year—

(a) In improving diets(b) With food preparation(c) In improving food supply by making changes in home food productiOn1

(1) Of vegetables(2) Of fruits(3) Of meats(4) Of milk

/00 é33ég I—II(5) Of poultry and eggs

(d) With home butchering, meat cutting or curing(9) With butter or cheese making(f) With food-preservation prohlpmnl

(1) Canning(2) Freezing(3) Drying(4) Storing

(g) In producing and preserving home food supply according to annual food-supply budget(h) In canning according to a budget(1) With child-feeding problems(7') In the prevention of colds and other common diseases(k) With positive preventive measures to improve health (immunization for typhoid, diphtheria, smallpox, etc.)(I) With first aid or home nursing(m) In removing fire and accident hazards

116. Number of schools assisted this year‘in establishing or maintaining hot school lunches.117. Number of nutrition or health clinics organized this year through the efforts of extension workers

1 Sum of the subitems minus duplications due to families’ participating in more than one activity.l 16—28074-2

CLOTHING, FAMILY ECONOMICS, PARENT EDUCATION, AND COMMUNITY LIFE ‘Include all work with adults, 4—H Club members, and older youth Horne iIlnanagemntfiit 1— Clothing and textiles Family relationships—child Recreation andam y econo cs(a) development mmgtmty life(b) (c)

118.(1) Home demonstration agents

Days devoted to (2) 4-H Club agentsline 0f work by— (3) Agricultural agents

(4) State extension workers119. Number of communities in which work was conducted this year120. Number of voluntary local leaders or committeemen assisting this year__

Home Management—Family Economics—Continued Clothing and Textiles—Continued121. Number of families assisted this year—— 127. Number of families ass1sted this year With——

(a) With time-management problems (a) Clothing-constructlon problems .(b) With home accounts (b) The selectionof clothing and textlles(a) With financial planning (c) Care, renovation, remodehng of clothing--- ______________________________(d) In improving use of credit for family (d) Clothing accounts or budgets _

living expenses Family Relationships—Child Development—Continued. . . 128. Number of families assisted this year—(e) In developmg home industrles as a . . ._ , (a) With chlld-development and guldancemeans of supplementing meome problems

122. Number of home demonstration clubs, other com (b) In improving family relationshipssumer associations or groups assrsted thls year “nth 129. Number of families providing recommended cloth-cooperative buymg °f_ ing, furnishings, and play equipment for children

(a) FOOd this year(b) Clothmg . 130. Number of different individuals participating this(6) Housefurnlshings and equipment year in child-development and parent-education(d) General household supplies programs: (a) Men

123. Number of families assisted this year through 0001)- (b) Women'erative associations 2 or individually, with the 131. Number of children in families represented by suchbuying Of— individuals _--_--__-___________--.,_______

(a) Food - Recreation and Community Life—Continued(b) Clothing 132. Number of families assisted this year in improving(c) Housefurnishings and equipment home recreation(d) General household supplies 133. Number of communities assisted this year in improv-

‘124. Total number of different families assisted this year ing community recreational famhttps .with consumer-buying problems (includes ques- 134. Number of community groups assrsted this yeartion 123 (a), (b), (0% and (d) minus duplications)" ______________________________ Wlth organizational prOblemS’ programs 0f 3‘3th

. _ . . . _ ties, or meeting programs125. Number of famlhes ass1sted this year With “making (a) Club or community house- n - - 135. Number of communitiesversus buying declsmns assisted . this year in (b) Permanent camp126. Number of families assisted this year in using timely . establishing— (0) Community rest rooms- ______________________________

economic information to make buying decisions 01' 136. Number of communities assisted this year in pro-other adjustments in family living viding library facilitipg

Norm—Individual families and groups assisted with selling problems should 137. Number of school or other community grounds im-be reported in column (j), page 9- proved this year according to recommendations--- ______________________________

1 The house—its. arrangement, equipment, and furnishings, including kitchen improvements and care of the house—is reported under “The house, furnishings and surroundings,” p. 10. 16—28074—23 Includes question 122; also families buying through mar eting cooperatives, organized or assisted, column (k). D. 9.

31

\SUMMARY OF 4—H CLUB BOYS’ AND GIRLS’ PROJECTS

(One club member may engage in two or more, projects. The sum of the projects is therefore greater than the number of different club members enrolled)

Project Number of boys Number of girls Number of_boys Number of girls Number of units involved inenrolled completing completing completed prOJects(a) (c) (d) (e)138. Corn Acres139. Other cereals Acres140. Peanuts Acres141. Soybeans, field peas, alfalfa, and other legumes - Acres142. Soil conservation and pasture improvement _ _ Acres143. Potatoes, Irish and sweet __-_ Acres144. Cotton - _- __ ---_ Acres145. Tobacco - Acres146. Fruits __ __ Acres147. Home gardens Acres148. Market gardens, truck and canning crops __ Acres149. Other crops _ _ ____ Acres150. Poultry (including turkeys) _ Birds151. Dairy cattle ___- _ Animals152. Beef cattle_____________________________________ -_ _ _ Animals153. Sheep - - Animals154. Swine 75’ 89 9'44 53' 11 44 4? "(414,181- .168:________3.53" 7‘5 I 7 5’70 Animals155. Horses and mules - Animals156. Other livestock - _ Animals157. Bees -___ _ Colonies158. Beautification of home grounds _ X X X X X X X X X x X x X159. Forestry . ............ _ ____________________________ _ Acres160. Wildlife and nature study (rabbits, game, fur animals)__ __ - __-- x X X X X X x X X X x X X161. Agricultural engineering, farm shop, electricity -- - ........................ {1":1":—":"Xrt‘:312:1:p:li:::162. Farm management ______________________________ _ V -- X X X X X X X X X X X X X163. Food selection and preparation______________________________________ _ { ____________________ Meals planned________________________ Meals served164. Food preservation . ___________ _ _ _ _ Quarts canned165. Health, home nursing, and first aid __ __ _ X X X X X X X X X x X X x

, ____________________ Garments made166' Clothing ' ---- ___- ' { ______________ Garments remodeled167. Home management __ Units168. Home furnishings and room improvement _ { _________________________ RoomsArticles169. Home industry, arts and crafts _ __ Articles170. Junior leadership ........... X X x x X X X X X X x X171.Allothers X XXXXXXXXXX172. Total (project enrollment and completion) X X X X X X X X x X X X X

16—28074—2

4-H CLUB MEMBERSHIP 1 WORK WITH OLDER RURAL YOUTH

173. Number of 4—H Clubs. (Same as question 39) ____________________________________ 185. Number of groups (other than 4—H Club) organized for conduct of extension174. Number of different 4—H Club work with older rural youth (same as question 40)

members enrolled................... (a) Boys 2.............. (b) Girls 2.............. 186. Membership in such groups______________ (a) Young men175. Number of different 4—H Club (b) Young women_--- __________________

members completing_______________ (a) Boys 3______________ (b) Girls 3______________ N b f I' 187. um ‘3,” Out of school176. Number of different 4—H Club anew ers Under 21 _ 25 years andyschool In school years 21 24 years 0 dermembers in school_________________ (a) Boys________________ (b) Girls________________ Status Unmarried Married. and 886 (a) (b) (c) (a) (e) (n177. Number of difl’erent 4—H Club (1) Youn

members out of school____________ (a) Boys________________ (b) Girls________________ me:178. Number of different 4-H Club (2) Youn """ ' ~ ‘

members from farm homes______ ((1) Boys________________ (b) Girls................ wongien179. Number of different 4—H Club ' _--_ ' ___- ."

members from nonfarm homes_- (a) Boys________________ (b) Girls________________ 188. Number of meetings of older rural youth extension groups--- ------------------t' .Number of Different 4—H Club Members Enrolled: 189' Total attendance at such mee mgq .‘ 190. Number of other older rural youth groups ass1sted

180. By years B(?1)ys Gg;s 181- By ages B(%§S (33515 191. Membership in such groups_________________ (a) Young men"""""""""""""""(b) Young women_- ------------------10 and under_________________________________ .‘ 192. Number of older rural youth not in ex- ((1) Young men_______________________1st year _ 11 _ .2d 12 tens10n or other youth groups assrsted- (b) Young women-- ------------------

3d 12 193. Total number of diflerent young people4th 1; contacted through the extension pro- (a) Young men_______________________ us

gram for older rural youth. (Ques-5th __-- _ 15 _ , , (b) ‘Young women__ __________________6th 16 tions 186, 191, and 192, minus duphca-7th _ 17 tions)

, Ch 1: 1 h ' ' t8”] 18 "" 194 pbgtiogo armada-$31.11;? Sgggfiimtde? Under £0 10—19 percent 20—39 percent 40 percent or9th 19 voted to— percen more10th (1 20 d (a) (b) (C) (d)an over"""""""""""""""""" an over""""""""""""""""" (1) Citizenship, democracy, and182. Number of different 4—H Club members, including those in corresponding public problems '

projects, Who received definite training in—(a) Judging___________________ (2‘) Fire and accident pre- (2) Vocational gu1dance ‘(b) Giving dem- vention

onstrations ------------ (9) Wildlife conservation-__ ------------ (3) Family life and social customs_-- -_-- _(C) Relcéréeggglng (h) Kiglifigs personal ac- (4) Social and recreatiénal activi-(d) Music appre- ('5) Use of economic infor- ties ' -ciation----------------- mation(9) Health------------------- (5) Community service activities-----

183. Number of 4-H Club members having health examination becauseof participation in the extension program (6) Technical agriculture

184. Number of 4—H Clubs engaging in community activities such as (7) Technical home economics, in-improving school grounds and conducting local fairs cluding nutrition and health__ --

1 All data in this section are based on the number of different boys and girls participating in 4—H Club work, not on the number of 4—H projects carried.i Report the total number of difierent boys or girls enrolled in club work. This total should equal the sum of the project enrollments reported on page 13, minus duplications due to the same boy or girl carrying on twoor more subject-matter lines of work. Do not mclude boys and girls enrolled late in the year in connection with the succeeding year’s program.3 Same as footnote 2, except that reference is to completions instead of enrollments. lit—280744

'

~-- ”-rs/94-§

' C OP ODUCTION (other t an for family food supply) 7”“WInclude all work with adults, 4—1133! Club members, and Corn

(4:)Wheat_ (b)

Other cereals(c)0 (let yout Legumes

(d)Pastures

(e)Cotton

(1')Tobacco

(a)Potatoes andother vege—tables0!)

Fruits(1')

Other crops(1)


52. Number of communities in which53. Number of voluntary local leaders or54. Number of farmers assisted this year ill——

(1) Homedemonstration agents-(2) 4—H Club agents(3) Agricultural agents(4) State extension workers_____

work was conducted this yearcommitteemen assisting this year____

(1) Obtaining improved varie—ties or strains of seed

(2) The use of limp(3) The use of fertilizers(4) Controlling plant diseases(5) Controlling injurious insects(6) Controlling noxious weeds-(7) Controlling rodents andother animals

LIVESTOCK PRODUCTION (other than for family food supply)Include all work with adults, 4-H Club members, and older youthI Dairy cattle

((1)Beef cattle

(6)Sheep(0

Swine(d)

Horses and' m es(e)

Poultry(includingturkeys)(1')Other livestock!

(a)

55.

56.57.58.59.60.61.

(1) Home demonstration agents 3 M5(2) 4eH Club agentsDays devoted to line of work by— (3) Agricult ral a f> u gen .5: 77 2112.3(4) State extension workers 45’ 78.4

Number of communities in which work was conducted this year ‘75 12.2.!Number of voluntary local leaders or committeemen assisting this year_____Number of breeding circles or clubs or improvement associations organizedor assnsted this year

33 36)?I6 34

Number of members in such circles, clubs, or associations I5 15!!Number of farmers not in breeding circles or improvement associationsassisted this year in keeping performance records of animals__________________Number of farmers assisted this year in—(1) Obtaining purebred males

60.4:9°12

(2) Obtaining purebred or high-grade mealps _____(3) Obtaining better strains of baby chicks (including hatching eggs)-(4) Improving methods of feeding(5) Controlling external parasites(6) Controlling diseases and internal parasites

XXXXX XXXXX86 10‘}!XXXXX8.141319174 713!233/1705

XXXXX XXXXX

(7) Controlling predatory animals 5 1.161 Do not include rabbits, game, and fur animals, which should be reported under wildlife conservation. 16—28074-2

EXTENSION ORGANIZATION AND PLANNING

33. County extension association or committee (includes agricultural councils, home demonstration councils, and 4—H councils or similar advisory committees; also farm andhome bureaus and extension associations in those States where such associations are the oflicial or quasi-oflicial agency in the county cooperating with the college inthe management or conduct of extension work):

(a) Over-all or general______ (1) Name (2) No. of members(b) Agricultural_______________ (1) Name (2) No. of members(c) Home demonstration--- (1) Name I (2) No. of members(d) 4—H Club------------------ (1) Name (2) No. of members -(e) Older youth---------------. (1) Name ‘ (2) No. of members _________

34. Number of members of county extension program planning committees and subcommittees (include commodity and special-interest committees) :(a) Agricultural ---------------------------- (b) Home demonstration ---------------------------- (c) 4—H Club ___--_______________________ (d) Older youth ____________________________

35. Total number of communities in county. (Do not include number of neighborhoods.)36. Number of communities in which the extension program has been planned cooperatively by extension agents and local committees-------------37. Number of clubs or other groups organized to carry on adult home demonstration work38. Number of members in such clubs or groups39. (a) Number of 4—H Clubs. (See question 173.) (b) Number of groups (other than 4—H Club) organized for conduct of extension work with

older rural youth. (See question 185.) x x x x x x x x x x40. Number of neighborhood and community leaders in the neighborhood-leader system-41. Number of difl'erent voluntary local leaders or committeemen actively engaged in forwarding the extension program:

((1.) Adult work__________ (1) Men """""""""""" (b) 4—H Club and older youth work._________ (1) Men """"""""""" (3) Older 0111b boys """"""""""" c"(2) Women __________________ (2) Women _________________ (4) Older club girls _____________________

COOPERATIVE AGRICULTURAL PLANNING

42. Name of the county agricultural planning (over-all planning) group, if any, sponsored by the Extension Service43. Number of members of such county agricultural planning group:

(a) Unpaid lay members: (1) Men (2) Women (3) Youth(b) Paid representatives of public agencies or other agencies, or of organizations: (1) Men (2) Women

44. Number of communities with agricultural planning committee (over-all planning)45. Number of members of such community planning committees: (a) Men-----------------;___- (b) Women______________________ (c) Youth46. Was a county committee report prepared and released during the year? (a) Yes (b) No ___- _-

Extensicrliflgggnairliligzation and Comtglgggiiclligltpral Totall(a) (b) (e)

(1) Home demonstration agents ___(2) 4—H Club agents(3) Agricultural agents(4) State extension workers


48. Number of planning meetings held (1) County(2) Community

49. Number of unpaid voluntary leaders or committeemen assisting this year50. Days of assistance rendered by voluntary leaders or committeemen

1 Where extension program planning and county agricultural planning (over-all lanning) have been completely merged into a single program-planning activity, only column (c) should be filled out. Where extensionprogram planning is the only planning activity, the entries in columns (a) and (c) w' be ldentieaL In all other cases column (6) is the sum of columns (a) and (b). 16—230744

MARKETING AND DISTRIBUTIONTobacco, PurchasingInclude all work with adultysé1Elli Club members, and older General Grgiar;and. ggevsémfikl prDodliigts Pouelérg'zland Eretéiettibfiggl Cotton £33333; :fififi $13};Elf; (Kgfiagesmasgagd

(a) (b) (c) (d) (e) (0 (a) (h) (2‘) m ”“3316“83. Days devoted to line of work by—

(1) Home demonstration agents--- - é 35- 5(2) 4—H Club agents '(3) Agricultural agents 37 ”20-0(4) State extension workers 3‘7 75¢?

84. Number of communities in which workwas conducted this year 37 9é4—

85. Number of voluntary local leaders orcommitteemen assisting this year _ _ _ .7542 (458 _

86. Number of new cooperatives 2 assisted inorganizing during the year ______ I I ____________________________

87. Number of established cooperatives 2 as—sisted during the year 30 3 9 __

88. Number of members 2 in the cooperativesassisted during the year (questions 86and 87) 30 7335

89. Value of products sold or purchased by Mcooperatives assisted during the year 3/ 05‘(questions 86 and s7) 2 s s 53‘“ s s s s s $ $ $

90. Number of farmers or families (not mem—bers of cooperatives) assisted duringthe year 74 98°?” ____

91. Value of products sold or purchased by 6‘64farmers or families involved in the pre- 75‘ q°ceding question“ $-- -_ 3- $.98: ....... $ $-_- $ $___________ $........... $___________ $___________ $___________

92. Number of private marketing and distributing agencies and trade groups assisted this year93.94.95.

Number of marketing facilities improvement programs 3 participated in or conducted this yearNumber of programs 3 pertaining to marketing agreements, orders, surplus removal or Lend-Lease purchases assisted in or conducted this year.-

Number of marketing surveys assisted with or conducted this year96. Number of special merchandising programs 3 participated in or conducted this year97.98. Number of programs 3 relating to marketing services and costs of distribution conducted this year

Number of consumer information programs 3 pertaining to marketing and distribution participated in or conducted this year

99.100.

Number of programs 3 relating to transportation problems conducted this yearNumber of programs 3 relating to the specific use of market information conducted this year

101. Number of other marketing programs 3 conducted this year (specify)1 Include livestock, poultry, and hatching eggs purchased for breeding, replacement, or feeding purposes.3 Where a cooperative association serves more than one county, include only the membership and proportionate volume of business originating in the county covered by this report.I Organized pieces of work. 16—28074-1

HOUSING, FARMSTEAD IMPROVEMENT, AND EQUIPMENT

Include all work with adults, 4—H Club members, and older youth The house, furnishings, andsurrouxidingsa ~.,Rural electrification((9)

Farm buildings(6)

102. Days devoted to line of work by—(1) Home demonstration agents

Farm mechanicalequigjgnent

(2) 4—H Club agents >(3) Agricultural agents(4) State extension workers

103. Number of communities in which work was conducted this year.........104. Number of voluntary local leaders or committeemen assisting this

yearThe House, Furnishings, and Surroundings—Continued

105. Number of families assisted this year in—(a)(b)(C)(d)(e)(f)(a)(h)

(z)

(.7)

(k)(1)

Constructing dwellingsRemodeling dwellingsInstalling sewage systemsInstalling water systemsInstalling heating systemsProviding needed storage spaceRearranging or improving kitchensImproving arrangement of rooms (other

than kitchens)Improving methods of repairing, remodel-

ing, or refinishing furniture or furnish—ings

Selecting housefurnishings or equipment(other than electric)

Improving housekeeping methods__________Laundry arrangement

(m) Installing sanitary closets or outhouses---(n)

(0)

Screening or using other recommendedmethods of controlling flies or otherinsects

Improving home grounds(p) Planting windbreaks or shelterbelts_______

Rural Electrification—Continued106. Number of associations organized or assisted this

year to obtain electricity107. Number of families assisted this year in—

(a) Obtaining electricity(b) Selection or use of electric lights or home

electrical equipment(c) Using electricity for income-producing

purposes _-Farm Buildings—Continued

108. Number of farmers assisted this year in—(a) The construction of farm buildings________(b) Remodeling or repairing farm buildings-(6) Selection or construction 'of farm-building

equipmentFarm Mechanical Equipment—Continued

109. Number of farmers assisted this year in—(a) The selection of mechanical equipment.--(b) Making more efficient use of mechanical

equipment110. Number of farmers following instructions in the

maintenance and repair of mechanical equipmentthis year

111. Number of gin stands assisted this year in the betterginning of cotton

16—28074—1

OI

SUMMARY OF 4—H CLUB BOYS’ AND GIRLS’ PROJECTS(One club member may engage in two or more projects: The sum of the projects is therefore greater than the number of different club members enrolled)

9

Number of girlsProject Number of boys Number oi_boys Number of girls Number of units involved inenrolled enrolled com letmg completing completed prOJects(a) (b) C) (d) (e)

138. Corn Acres139. Other cereals Acres140. Peanuts - Acres141. Soybeans, field peas, alfalfa, and other legumes__________ Acres142. Soil conservation and pasture improvement ____ Acres143. Potatoes, Irish and sweet _ Acres144. Cotton _ _-__ Acres145. Tobacco _______ Acres146. Fruits __ Acres147. Home gardens Acres148. Market gardens, truck and canning crops __ Acres149. Other crops Acres150. Poultry (including turkeys) _ Birds151. Dairy cattle - Animals152. Beef cattle Animals153. Sheep _ - ' -__ Animals154. Swine 9 9 é 8’55 43 X57 9‘ I; 9 / 7 ’7‘; 6 5'0 7’7 1 g /o 8’ Animals155. Horses and mules Animals 5;156. Other livestock Animals157. Bees ' Colonies158. Beautification of home grounds _ _____________________________ X X X X X X X X X x X X X159. Forestry _ __ _- _ Acres160. Wildlife and nature study (rabbits, game, fur animals)-_ ____ _ X X X x X X X X X X X X X

. . , , , _______________________ Articles made161. Agricultural englneerlng, farm shop, electricity __ { ____________________ Articles repaired162. Farm management __ _-__ _ _____ __ X X X X X X X X X X X X X163. Food selection and preparation -- { _________________ Meals planned________________________ Meals served164. Food preservation __ Quarts canned165. Health, home nursing, and first aid __ _ ~—-- X X X X X X X X X X X X X

_ ' ____________________ Garments made166' Clothing _-__ i ______________ Garments remodeled167. Home management Units

168. Home furnishings and room improvement -_ _ { ___________________________ Rooms_______________________________ Articles169. Home industry, arts and crafts _-__ Articles170. Junior leadership X X X X X X X X x X x X X171.Allothers XXXXXXXXXXXXX172. Tetal (project enrollment and completion) x X X X X X X X X X X X x

I 16—28074—2

4—H CLUB MEMBERSHIP 1 ' WORK WITH OLDER RURAL YOUTH

173. Number of 4—H Clubs. (Same as question 39) ____________________________________ 185. Number of groups (other than 4—H Club) organized for conduct of extension174. Number of different 4—H Club work with older rural youth (same as question 40)

members enrolled................... (a) Boys 2______________ (b) Girls 2.............. 186. Membership in such groups______________ (a) Young men175. Number of different 4—H Club > (1)) Young women

members Completing............... («2) Boys 3—————————————— 0)) Girls 3—————————————— 187 Numberof Out of school176. Number of dilferent 4—H Club ' $933333? In school Under 21 21-24 years 25 yeaixrs and

members in school................. (a) Boys (b) Girls :3; tag: ( ) Unngrried Mfiied )7:er ( ) Omara C e177. Number of different 4—H Club (1) Younmembers out of school____________ ((1) Boys________________ (b) Girls________________ meng ’

178. Number of different 4—H Club (2) Youn """members from farm homes______ (a) Boys (b) Girls wonfen

179. Number of difi'erent 4—H Club ‘ - -_-- _-_members from nonfarm homes__ ((1) Boys________________ (b) Girls________________ 188. Number of meetings of older rural youth extension groups--- ------------------

t' .Number of Difi‘erent 4—H Club Members Enrolled: 189' Total attendance at such mee mgq _190. Number of other older rural youth groups ass1sted180. By years Page Gng 181. BY ages 138378 06ng 191. Membership in uch groups_________________ (a) Young men———————————————————————

10 and under (b) Young women- ..................1 t a 11 __--_ __-_-_--______ __-_-__-————— 192. Number of older rural youth not in ex— ((1) Young men_______________________s e r ______2d y 1 2 tension or other youth groups assistecL (b) Young women-- ------------------3d ’ _ 13 """ 193. Total number of difierent young people

contacted through the extension pro-4th 14 (a) Young mengram for older rural youth. (Ques-5th _ _--_ 15 , _ , (b) Young women-- ------------------6th 16 tlons 186, 191, and 192, minus duplica-7th _ 17 tions)

’ Ch k l h ' xi t8th __ 18 ‘ 194 pgci‘tiorcio gmadesbgmnfi Sigg‘gmmze? Under :0 10—19 percent 20—39 percent 40 percent or9th 19 voted to— per;0:11 (b) ( ) marge. a C10th and over""""""""""""""""""" 20 and over"""""""""""""""""" (1) Citizenship, democracy, and182. Number of different 4—H Club members, including those in corresponding public problems " -

projects, who received definite training in—(a) Judging___________________ (f) Fire and accident pre- (2) Vocational guidance ' """(b) Giving dem- vention

onstrations ------------ (9) Wildlife conservation___ ------------ (3) Family life and social customs-__ _ _(c) Rfigfgggfiia‘; (h) Kzgfilgé personal 8.0- (4) Social and recreational activi-(d) Music appre- (2') Use of economic infor— tip“ -ciation----- ' ------------ mation(9) Health------------------- (5) Community service activities __

183. Number of 4—H Club members having health examination becauseof participation in the extension program (6) Technical agriculture -_

~ 184. Number of 4—H Clubs engaging in community activities such as (7) Technical home economics, in-improving school grounds and conducting local fairs eluding nutrition and health--

1 All data in this section are based on the number of difierent boys and girls participating in 4—H Club work, not on the number of 4-H projects carried.2 Report the total number of different boys or girls enrolled in club work. This total should equal the sum of the project enrollments reported on page 13, minus duplications due to the same boy or girl carrying on twoor more subject-matter lines of work. Do not include boys and girls enrolled late in the year in connection with the succeeding year’s program.a Same as footnote 2. except that reference Is to completions instead of enrollments. its—280744

13‘) - nc state university...grading, hailing, pen-r an,thick:at“and mumatchip-uh. total summary...

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