Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1881-09-09
The Science Of Condensation.

President A. s. welch, of the Iowa
Agricultural College, starting, in
public address, with the statement that
nearly all the processes of productive
industry are only successive steps in
the progress of condensation, developed
his interesting and useful thought in this
lucid way:
1--WE turn soil into grass, grass into
milk, milk into cream, and cream into
butter, which is the final product in
the series. Corn, which is form of
condensed soil, may itself be condensed
into whisky, starch or glucose. The
amount of twenty-eight pounds of glu
cose extracted from one bushel of corn
is sold at twice the price and freighted
at less than half the cost. Oats are
condensed into oatmeal; sorghum into
sugar; apples into cider; barley into
beer; and so on without stint. Every
step advances the price, diminishes the
weight, and saves cost in carrying to
market. But the ordinary form of
condensation on the farm begins with
the coarser crops and ends in the vari-
GUS animal products. Sheep, cattle,
hogs and horses are condensed from
the grasses and grains, and every step
OF the series all the way up from the
soil to the thoroughbred, If rightly
managed, brings its legitimate profit,
the final gain being the comparatively
inexpensive conveyance to market
which comes from large values packed
into reduced magnitudes. But this
constant crowding of value into smaller
dimensions is shown not only in the
Transformation of the coarser into the
finer commodities, but it is seen like
wise in the Improvement of our domes-
tic animals. A Texas steer and II high
grade Shorthorn are frcighted to mar
ket at the same rates, while the one
brings double the price OF the other
when they get there.
"The waste that comes from the ex-
cessive making of what is called oifal is
the grand cause of failure on the farm.
1t absorbs food and time, it costs every
thing and brings nothing. 1t is fully rs
expensive to raise horns and white
leather as to raise marketable muscle.
The price is different, but the freight
the same. Some farmers display great
talent in the production of ollal. They
raise hay that is all woody fiber, apples
that are all core, corn that is all cob,
and cattle that are all head and horns
and gristle and tail. They stigmatlze
the skill and care that diminishes the
core, the cob and the overweighted
bone to increase the salable parts as
fancy farming. Now the whole scope
and purpose of Improvement, both in
the animal and vegetable kingdom, is
simply to reduce to the smallest COM
pass consistent with strength the un-
| salable portions, and to enhance the
| quality and size of the salable ones.
The crab apple and the Northern Spy,
| the choke pear and the Flemish Beauty,
the Mustang pony and the Arabian
mare, the Florida COW with her shrunk-
en- udder and the Jersey that fills the
pail. are examples of the opposite ex-
| tremes in the different series. The one
result sought in breeding, practiced as
an art is to raise from the lower end of
each series up toward the higher.
The model Shorthorn COW is SAM
pie of closely compacted values-a
treasure of the most nutritve food so
packed as to secure the highest prices
and cheapest transportation. She is
developed to fullness of quality just
where the epicure finds and pays ior
the most delicate roast or sirloin steak.
And those portions of her body which
the butcher considers superliuous are
condensed to just within the limits of
size and strength which are indispensa-
BILE to the economy of animal life. In
the gradual progress of condensation 10
which she has been subjected through
many generations, her horns have been
made rudimentary and her head shaped
after the best model and her bones
brought to the fineness and strength of
steel. And the policy that has effected
this striking result rests on the follow
ing reasons: l. The offal absorbs for
its growth and support portion of the
food which the animal consumes, con-
sequently the greater the volume OF
otfal the greater the amount of food
wasted in feeding. g Large and coarse
otlal is almost invariably accompanied
by coarse muscle. Capacious offal
carries inferior beef. 3. Large and
coarse offal usually goes along with a
scanty development OF valuable parts.
Hence it indicates lack, not only in
quality, but also in quantity of market
able beef. 4. Heavy otial is rarely ac-
companied by the fattening quality.
The COW or OK whose carcass is over
weighted with ofial will not as general
thing take on fat easily."-M Y.
| T,iLsy,1o