Varm- Season Convection: The wettest month :i,'ust, with 4.42 inches, and the driest is mber, with 2.61 inches. Formation of new :iic storms along the east coast is responsi-:.r a large portion of Maryland's rainfall, varm- season convectionseason convection assists in causing to be the rather ill-defined rainy season, iphic influence of the mountains brings itest rainfalls to the extreme western of the state.
As early as 1927 the British geologist Arthur Holmes suggested that convection currents in the mantle could explain the continental drift theory. Convection currents are generated by heat differences - they can be observed in a saucepan of water placed over a fire. Global tectonics theory suggests that convection cur¬rents exist in the asthenosphere and perhaps in the lower mantle. They form convection cells that rise under the ridges and descend under the trenches.See Also Harvest Season:Limited production can be expected in the sec¬ond harvest season, and full production in th< third to fourth season. Red raspberries yielc rom 3,000 to 3,500 quarts per acre, and black orts from 4,000 to 4,500 quarts per acre. De-ending on the grower's skill, profitable produc-ion should be expected for 10 years or more.
It responds well to liberal applications of manure in the fall. The plants should be set three feet apart each way. Harvest of the stalks may begin when the plants are two years old, and the stalks should be pulled, not cut. Roots of rhubarb should be divided every three or four years. For forcing, the roots are dug in fall, allowed to freeze, taken indoors, covered with soil or sand, kept in the dark or in dim light, and watered oc¬casionally. The crop will be ready in about six weeks. After the harvest, the roots are thrown away.
On The Other Hand See Vegetables In Season:First brown the outside of the meat in a very strong-saucepan. If the meat is very lean, e.g. topside of beef, use 1-2 oz. fat. Remove the meat from the pan on to a plate. If more than 1 oz. of fat remains, remove this too. Put a thick layer of vegetables— whole potatoes, carrots, turnips, onions—into the pan. Add enough water or stock to come a good half way up the vegetables, season. Put the meat on top of the vegetables. Now cover with a tightly-fitting lid; if the lid does not fit well, put a piece of foil under this, for it is essential that the pan does not boil dry.
When cutlets or chops are roasted instead of being
fried or grilled they need less attention for they do
not need turning. The bone may be removed from
the meat so this may be rolled neatly to form a
round (often called a noisette).
Animal food—Give chopped raw meat, any avail¬able insects, meal worms, and raw or cooked eggs. Green food—Im¬portant; give fresh vegetables in season, such as green peas, fresh corn, fresh spinach; give those pet seems to like best. Nuts—For jays; in winter; give in shell; jays can crack them. Corn—For crows; give fresh green corn in season; at other times, soak dry corn in water to soften. Fruits—Give any pet likes, in season, especially melons. Water—Must be fresh, clean, always available; use water bottle; wash daily.
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