Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1890-10-30
On Roasting Cotton Seed.

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. 1. Greene of
Toccoa. Ga. who. if not the inventor of
the process. was the first TO push the
matter before the people through the
public press. MIR. Greene now contri-
butes 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 $40 per ton, il roasted
properly and made into meal its food
value is as great as cornm.al, and for
some purposes he is quite sure II 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 hut 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 a fat-forming food. 1t
contains very large per cent. OF oil,
which in its raw state would prove more
or less laxative: in other words. this oil :,
in its raw state, Ia highly indigestibls.
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 dIsagreeahle
flavor which the oil has while raw, thus
rendering it more palatable to stock -
It is doubtless the oil in the roasted
seed saws MIR Greene, that brings about
the noticeable increase in butter where
cows are fed upon this food; and where
fed to hogs it will lay on fat tasted than
any other fat forming food that could be
named. Al animals like roasted cotton
seed, but tine feeder should remember
that IL is an extremely strong food and
hence should not he fed in gorging guam
titles.
All farmers agree that cotton seed
should IN some way be utilized on the
farm, but it has 80 little value as a stock
food in its raw state that thousands are
ready to sell il off 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
would like TO keep, because other feed is
expensive, ana tney can make nut llttte
use of cotton seed no matter how much
they may have. But roasting the seed
changes all this, says MIR. 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 q
very marked degree its disagreeable taste
is gone aud IL no longer imparts a ppculis
flavor to milk or butter. Hogs, horses
and all animals eat it, and the verdict of
those who have given 1t far trial is
that no food will equal it at anything
like its cost.
We may add that as yet we are not
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 IL IL had
been .'singed'' off by some means.
Whether or not there is patent on the
process we are unable to state.