A study of the relative crop production costs for different machinery and land combinations illustrates the kinds of pressuures that are at work in the area as farm operators attempt to acheive the cost economies possible.

There's no shortage of total permanent pasture in the state to meet current production needs. But individual farm operators sometimes wish to convert a particular area or tract of brushland to pasture. How can this be done?

This is the third of three articles reviewing the nature of the farm problem, the role and effects of past and present farm policies, and some likely and not-so-likely alternatives for future farm policies.

Fresh meats - beef, lamb, pork and turkey - deteriorate by oxidation when ground and stored at low temperatures, such as in self-service meat counters. The lean part of meat is more suspectible to lipd oxidation than is the surrounding fat. Decreasing the acidity of the lean tissue from pH 5.8 to 6.3 almost elimated lipid oxidation in Iowa State tests.