The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1895-07-27
THE COMPOST HEAP.
Inc Most Valuable Means OF Conserviu
Farm NIanures.

Tho Most Valuable Means OF Conservina
Farm Manures.
Farm made manures are best IRA.
| pared for effective use by compostinr
that is, by thorough rotting process
well known to the PRACTICAL farner
10 prevent the loss of ammonia as tho
| manure is being accumulated, rypsu,n
is SPrlnlSled over the Weddings in tina
stables, and it is also mingled with
the manure heap as we'll. The princi.
pie is that the gypsum (sulphate Of
l1me) gives up its sui phuric acid to
Inc rnlnonla, thus forming sulphate OF
ammonia, which is stable and suf-
fers little loss If such provision
were not made the ammonia
would suffer much loss from volatiza.
ton. There is one disadvantage ir
the use of gypsum in this way: the
phosphates in the manure are apt to
take very insoluble and unavaila bio
forms. The carbonate of lime formed
by the decomposition Of the gypsum
reacts with any soluble phosphate
present with the formation of tri-cal.
clum phosphate-practi cally the anna
thing as untreat ted South Carolina rock
phosphate.
A better method of treating com.
posts, and manure generally, would bo
to use low grade sulplate of potash. q,
KANT, IN the place of gyprum. The
ammonia would be preserved equally
well,aHd the agricultural value of the
phosphates suffer no loss. In fact
the phosphates would have a better
form than before if there was any
material difference. Phosphate OF
potash is perhaps the best possible
form of these minerals for agricultural;
purposes, and such reaction as could
occur with the use of potash salts must
take this form. But this is not the
only advantage; farm manures ara
universally deficient in potash as com.
pared with ammonia, not onlv in hal
ahclnE the ingredients, but also in
holding its potash and phosphoric acid
IN suci. form as to be readily available
IN the soi1.-Farmers' Home journal.
Salt in the Dairy.
1. Salt, like acidity and charity. GOV.
crs Multitude of sins.
2 To the ma jority Of consumers 2 |
small amount of salt will increase fine
Havols in butter, while a large amount
OF salt may partially hide poor flavor.
.. Salt is thus partly a flavoring anG |
partly Preservative.
q. No amount Of salt will preserve
poor butter, but good salt will help tc
preserve good butter.
3 Salt should be applied with a rea-
sonable addition Of brains
.: If working only once, use an cast.
ly-dissolved salt, else partially dis
solve it before using. The latter is no,
Il good plan. it is difficult to dis
tribute such a pasty mess.
:. The amount of moisture left ir
the butter when the salt is added
should be regulated according to the
dissolu bility Of tue salt.
8. When salt is applied to drained
butter and left to dissolve al the prop
cr temperature about sixty degrees
it will absorb moisture from the but
ter gl"bules in dissolving, and this i.
quite an important matter.
9. Heavy brine, when applied onl,
once in brine sailing, will be diluted
in proportion to the water left from
washing, and hence be apt to leave the
butter too light sailed for the average
consumer.
10. 1t is more difficult to salt evenly
with brine than with dry salt.
II. First and last and all things. pe,
4 good dairy salt which has not beer
to bad odors
II. Do not believe that you can fol
ow any fixed rules, but consider thu
of your salt, the amour:
If moisture and the temperature in
your butter, and use jud gmert in salt
ng as in all other work.-.Nationaj
Oairyman.