The Richmond palladium and sun-telegram. [volume] (Richmond, Ind.) 1907-1939, 1909-02-04
SO from large number OF the Y. Nj.
Is. c. of Richmond attending.
Christjes Lecture.

the question and questioned whether
one knew enough to talk intelligently
on soil conditions.
The address of Prof Conner, given
yesterday morning was referred to.
Prof. Conner spoke on the fertility of
soil. discussing the means Of keeping
up the fertility. He said phosphorous,
potassium and nitrogen We're elements
which have to be replaced by fertili-
cation.
Prof. Christie referred to legUmes
as crops to replace one of the most
valuable elements, nitrogen. Nitrogen
is one of the most valuable but scarce
elements in the soil which is liberated
freely.
Charts Were Used.
Charts were used by the lecturer
showing difference of continuous crop
ing of land with corn and with a rota-
ed that yield each year under most
favorable conditions, became less
when land was continuously cropped.
Experiments have proven the advis-
ability of crop rotation as a means of
keeping up soil fertility.
The Future Will Tell.
The bacteriologist will in the fu-
ture answer many of YOUR questions
as to what your land needs declar
ed Prof. Christie. His reference to
the advisability of draining, when
ground should be broken, etc, was
published in yesterdays issue.
Lectures on Carcass.
No more interesting or instructive
lecture has been given during the
course of the school than that on the
carcass by Prof. Cochel at the conclu
sion of the other lectures. 1t was an
address from which every one could
learn something and therefore the do
nestle science students were invited
to be present. With the 200 women
from this de department. and the 100 men,
the pavilion was crowded to it's ut
most capacity. AS many were turned
away disappointed as were able to
hear the lecture and witness the prac
tical demonstration.
This demonstration was an addition
work more popular and it proved to be
SO, far beyond the instructors fondest
hopes. 1t was given on Richmond day
in order that the visitors might have
the opportunity to witness the work.
Had Disadvantages.
1t no doubt had its disadvantages,
however. 1t taught those in atten-
dance what cuts Of the beef were most
desirable 1t was also pointed out
that in order to obtain these choice
cuts the butcher would have to pay a
higher price for his butcher cattle and
therefore the market value would be
higher.
thoroughly fat and prime condition
ed steer and along side it was another
steer, not in such good condition, but
of the kind which is usually handled
in butcher shops. In order that the
work might be further illustrated.
bromide of "Fyvie Knight" the Pur-
due university steer which won first
place in the International Livestock
show at Chicago last December, was
shown. 1t was plated off showing the
location of all the choice and various
cuts. AS Prof. Cochel lectured he di-
rected the work of J. D. Nixon, the To-
Cal butcher, who did the carving.
Were Surprised.
The two carcasses were cut up at
the same time. Considerable surprise
was expressed at the difference in
cuts shown from the thoroughly ripen-
ed steer and then compared with one
from a prime but short fed steer, such
as usually goes on the market.
Prof. Cochel discussed the factors
which produce the tenderness and
flavor of beef. He said the tender
ness is due to the age and the ripe
ness of the beef and also to the man.
ner in which it is fattened. The fla
vor is due to the increased age of the
beef; the presence of bone and to the
amount of exercise which the muscles,
from which the cut is taken, have had
Prime beef, such as was shown is a
bright red color and has the fat thor
oughly distributed throughout 1t is
we'll mixed with the lean as was also
demonstrated from the cuts taken
from the fat steers carcass. The fat
should also be perfectly white, stated
Prof. Cochel.
AS to Beefstakes.
In the purchasing of beefstakes,
Prof. Cochel declared that it was nee
essary, in. order to get it of good quail
lty. that the purchaser insist upon it
being thick and thoroughly ripe A
thin piece is deficient in both tender
ness and flavor
He declared the reason for the gem
eral complaint of ordinary beefstake.
was that the consumer is not willing
to pay the additional price made nee
essary by fattening the animal until
1t is in the best condition Because
there is no demand for the very best
beef the butcher is justified in buying
lower grade, he said