The Palatka news and advertiser. [volume] (Palatka, Fla.) 1902-1905, 1903-11-27
lSSS55 SSNr TSSS1SSS
The Farm and Grove.
Copyrighted by Rural Press Syndicate.
LIE. STOCKBRIDGE, PHI. D., Editor.


of course, be consumed by the four
starch factories ow in operation. A
considerable prop. r;ion will, however,
be used as ctOck food, particularly as the
factories are making special efforts to
perfect dry cattle food from the eX-
haus.Cd pulp, which may be returned to
the grower Of the crop, as food for his
stock, in the same way that the residue
from the beet sugar factories is a staple
cattle food in all sections producing that
crop. Many people are now beginning
for the fist time to recognize something
of the possibilities of cassava as an artt-
Gle of human food. There is an unusual
amount of inquiry as to the methods OF
It's preparation for domestic use.
This use of cassava for human food is
really one of its most valuable proper
ties, the full recognition Of which would
add greatly to the wholesomeness and
variety of our diet and retain at home in
our own pockets large sums now sent
north for the purchase OF very much
inferior necessities and luxurles. l
ha> deemed it desirable to present a
few of the simple means for converting
the root into palatable and wholesome
forms of food.
Cassava flour, The root must be re-
duced to thin slices. A "crout cutter
or most instruments used for siicing
Saratoga chips" will perform this part
of the operation satisfactorily. Some OF
the vegetable and meat slicers, and
most good root cutters will also answer
the propose. The roots must of course
first be thoroughly washed, and In the
p. ocess as much of the thin bark-cov-
ering as possible should be removed by
rubbing. The sliced root has next to be
thoroughly dried. Sun drying will not
complete the process, though it will an
swer for beginning, artificial heat be-
ing used for finishing the drying. ANY
common simple fruit dryer, or evapora-
tor, is admirably adapted to this work,
The root will lose about one half It's
weight in the drying, and is then sufll-
ciently brittle to grind into flour or meal
The grinding is facilitated, II hand mil $
are to be used, by placing the dry Sliced
material in sack and pounding TILL the
pieces are well broken up. Any corn
mill will do the grinding admirably, as
no bolting is required. The small do
nestle mill will do we'll, and even large
coffee mill will make good flour from the
dry root. The flour thus made Is a most
satisfactory substitute for either wheat
or rye flour and corn meal, and may be
used for any purpose for which these
common articles are used. 1t Is more
gelatenous than other flours, and there
fore it produces lighter breads when
mixed about half and half with other
flour OF meal. 1t is particularly palata-
BILE in all forms of hot bread and biscuit,
and makes the most delightful of all
egg bread, and its products are extreme
ly digestible and nutritious.
Cassava batter cakes. Crate the fresh
washed root, on common tin CRATER,
one can be made by punching the bottom
of a tin pan full Of nail holes. Mix l
quart of flour or meal with equal guam
tity of grated root. Stir with milk or
water to desired consistency. Add 2
beaten eggs. Use baking powder, sour
milk or soda as with flour.
Cassava Pudding. Take one cupful OF
grated root, three cups OF milk and Dol
five minutes. Add three eggs, a one
half cup of sugar. Flavor to taste and
bake one half hour.
Uassava custard. Crate one pound OF
fresh root. Moisten with one cupful OF
water, let stand fifteen minutes. Drain
off and use the starch settling at bottom
To this add one pint of milk, three eggs,
one ounce of butter, sugar and nutmeg
to taste. Bake like any ordinary Gus
tard.
The food products of cassGva are not
only very palatable but nutritious as
well. The crop grows easily almost
anywhere within hundred miles OF the
gulf, and is produced almost as cheaply
as corn, while it yields about six times
as much actual food on the same area OF
land, These facts should demonstrate
its value. 1t is well to bear in mind the
fact that there is nothing new about its
use as human food, since it has for cen
turies formed the chief diet OF millions
of eople who inhabit Central and South
America, and the West Indian Islands,
to whom it is both bread and meat.
MATING POULTRY.
Moulting is about past; soon hens and
pullets will be at wo k in dead earnest
and at full capacity. Many poultry
keepers often forget a simple popularity
of fowls, which results in disappoint-
ment as to their breeding capacity, and
consequent productiveness, or increase.
The different breeds differ very mate
rally as to the prepotency of the cocks,
and the safe number of hens which may
Ebe mated with them with reasonable as
surance of fertile eggs. The number
varies with the different standard
breeds, from about eight to something
like three time this number. This fact
probably accounts for large part of the
failure of success of keepers upon the
change of breeds. If experience has
shown that given breed may be sue
cessfully mated twenty to one, and the
breed is changed to one with which ten
to one is the ratio for best results, yet
the former practice is continued, failure
must be the inevitable result. AS there
are over l25 different breeds recognized
in the American Standard, no complete
table of the proper breeding, or mating,
ratios can be given here. In changing
breeds however, this poiRf should be
carefully settled by inquf from sue
cessful breeders. II success has been
coy, and number of eggs hatched from
the hens OF a sp cial breed has been low,
narrowing the mating ratio, diminishing
the number OF hens TO the breeding male,
is almost certain TO result in better
Matching qualities and stronger chicls
/ QUESTIONS ANSWERED.
Sugaring of Syrup. Is there any prae-
tical and harmless way for preventing
the sugaring OF syrup after made? An
swer. The addition of four to eight
drops OF concentrated sulphuric acid
sixty-six per cent acid, known CONNER
eially as oil of vltriol. will prevent the
possibility of sugar formation, and In
this small quantity is entirely harmless
This quantity should be thoroughly
mixed with each gallon of syrup
Ashes. Have wood-ashes any fertili,
-