Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1890-10-26
On Eonstinc Cotton Sred


Some months ago there appeared in
THE GAZETTE an article setting forth the
advantages to be gained by roasting cot
ton seed when to be used as food for
stock. The claim to advantages had
been set up by MIR. G. l. Greene of
Toccoa, Ga. who, il not the inventor of
the process. was the first TO push the
matter before the people through the
public press. Mr.. Greene now contri-
butes q paper on the subject TO Texas
Farm and Ranch, in which he SAYS the
feeding value of cotton seed is too great
TO admit OF its being sold to the oil mills
for less than SO per ton, ii roasted
properly and made into meal its food
value is Us great as corumeal and for
some purposes he is quite sure it is SUI
perior. Numerous and well conducted
experiments in feeding milk cows have
clearly demonstrated that more butter
can be made from it than when COWS are
fed on any other food. They may not give
any more milk but there is more butter in
the milk, and this without a particle OF
the disagreeable flavor that the raw seed
imparts.
"Roasted cotton seed,' Mr.. Greene
continues, sis fat-forming food. II
contains q very large per cent. of oil,
which in its raw state would prove mo re-
or less laxative; in other words, this oil =,
in its raw state, is highly indigestibla.
Few animals can thrive upon it when fed
in that state, but roasting entirely does
away with this bad quality. Further
more, roasting removes the disagreeable
flavor which the oil has while raw, thus
rendering it more palatable to stock. -
1t is doubtless the oil in the roasted
seed, says Mr. Greene, that brings about
the noticeable increase in butter where
cows are fell upon this food; and where
fed to hogs it will lay on fat tasted than
any other fat forming food that could be
named. All animals like roasted cotton
seed, but the feeder should remem Der
that it is an extremely strong food, and
hence should not be fed in gorging guam
titles.
All farmers agree that cotton seed
should IN some way be utilized on the
farm, but it has so little value as stock
food in its raw state that thousands are
ready to sell it of to the first person will
ing to buy. or course, the farm loses
in fertility by the sale, but this fact does
not always engage the owners thoughts.
Few farmers keep as much stock as they
hbuid Inc ~ hVVpt DCSuuSo oiuSl iSoi 10
expensive, and they can make but little
use of cotton seed no matter how much
they may have. But roasting the seed
changes all this, says Mr.. Greene, no
matter what prejudice the farmer may
have against feeding raw seed, and
surely their objections are known and
well established. He will soon see that
roasting the seed increases its value in
very marked degree. Its disagreeable taste
is gone aud il no longer imparts peculia
flavor to milk or butter. Hogs, horses
ard all animals eat it, and the verdict of
those who have given it fair trial is
that 10 food will equal it OF anything
like Its cost.
We may add that as yet we are no.
well informed with reference to the cot
ton seed roasting process. We have seen
samples of the roasted seed; it is brown
and crisp, with very pleasant, nutty
flavor. The samples seen had no adher-
ing lint-the appearance was as if IL had
been "singed'' off by some means.
Whether or not there is patent on the
process we are unable to state.