Ten Top Corn Growers Tell Secret of 200 Bushel Yields
Purdue agronomists identify best practices among Indiana growers who averaged 175 to 214 bushels per acre in 1954. High fertilizer use, tailored planting rates, drilled corn, hybrid seed, legume rotation, and high starter fertilizer marked the champions.
MENTIONED IN THIS ARTICLE
Indiana
Purdue University Agronomists
M. O. Pence
Purdue Agronomist
Lizer
Middle West Soil Improvement Committee
Cheapest Soil Building Plan Boosts Yields and Cuts Costs
The article discusses a cost effective soil building program focused on maximizing yields at minimal expense. It stresses knowing soil conditions through tests and history of fertilizer use to guide improvements, addressing nutrients soil structure erosion drainage and water management within an integrated system.
MENTIONED IN THIS ARTICLE
Viedie West
M. B. Russell
University of Illinois Agronomist
Speed Up Legume Grass Growth With Straw Removal And Fertilizer
Midwestern agronomists advise two steps after the small grain harvest to speed new legume grass seedings. Clip and haul straw from wheat, except for sweet clover, to let sun and air reach plants. Top dress with phosphate and potash fertilizer after straw removal to fortify growth and root reserves.
MENTIONED IN THIS ARTICLE
Corn Belt
Plant Food Returns Double Barred Benefit
Plant Food promises two year gains from fertilizer. Immediate year one crop yield increases per acre. A substantial portion remains in soil as carryover to boost yields in year two.
Remodeling Kitchen By Easy Stages Proves Economical
The article promotes modular kitchen remodeling by adding appliances over time to fit budgets. It highlights built in refrigerator freezer combos, all electric push button kitchens, and options like built in ovens dishwashers and garbage disposers. It advises planning goals and purchasing in sections as funds permit.
Meat Salad Treat For Hot Lazy Days
A recipe column suggests lazy day meals with Lazy Daisy Salad and Salami Macaroni Salad. It provides ingredients and steps for preparing a gelatin based meat salad and a macaroni salad dressed with French dressing and mayonnaise. Serves are indicated for four.
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