Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1910-01-18
Questions Answered

COST OF FERTILIZING MATERIALS.
j. p. s., Leverett, Ga, writes: Please
give me the market value of nitrogen
phosphoric acid and potash, the three
elements that go into guano. / think the
agricultural college is doing great work
to advance agriculture.
The market value per pound of avail
able nitrogen, phosphoric acid and pot
ash varies with the season, the price of
raw materials. and the source from which
| the plant food is derived. Available nj
trogen will cost you anywhere from Is
to is cents a pound. phosphoric acid
frau to cents. and potash about the
same. For instance, you can ordinarily
buy nitrate OF soda at SIS to $50 a ton;
acid phosphate at from So to $14, and
muriate of potash at from $45 to $50.
Sometimes better prices than those can
be obtained when purchases are made
for cash and in carload lots. One who
can buy available plant food at IS cents
for nitrogen. cents for phosphoric acid,
and cents for potash, is not paying an
unreasonable price. If you will indicate
to us what fertilizing materials you are
thinking of purchasing and the market
price Of the same, we can readily tell
you just what pound of available plant
food will cost you, and you will then
be in position to purchase intelligently.
1t is gratifying to know that you find
the college of service, and that you be-
lieve it is advancing and uplifting the
cause of agriculture. Every professor as
ISOLATED with it is giving his best effort
to the work. for the purpose of achiev-
ing the very ends you have suggested.
PRESERVING BEEF BY PICKLING.
8. p. c., Vienna, Ga, writes: Will you
please inform me how to pickle beef in
a manner that it will keep for three or
four months.
We presume you wish to know the
method of making what is termed corned
beef. Canned beef is usually made from
the plate, rump, cross ribs and brisket;
or in other words, from the cheaper cuts
of the beef. The pieces should be cut
into convenient sizes, say five or six
inches square. They should also be cut
about the same thickness so they will
make an even layer in the barrel or YES
sci used for holding them. Meat from
fat animals makes choicer corned beef
than that from poor animals. AS soon
as the meat is thoroughly cooled 1t
should be corned as soon as possible,
but under no circumstances should meat
be brined while it is frozen.
Weigh out the meat and allow eight
pounds of salt to each 100 pounds; sprin-
kle layer of salt one-fourth of an
inch thick over the bottom of the bar
REL and pack in as closely as possible
the cuts of meat, making layer five or
six inches in thickness; then put on
layer of salt, and following with an
other layer of meat, and repeat until all
t~afn falr m
plenty Of salt for the top. After the
meat has stood over night, add for every
100 pounds pounds of sugar, ounces
of baking soda, and 4 ounces OF salt
petre dissolved in a gallon of tepid water.
Three gallons more of water should be
sufficient to cover this quantity. III less
or more than 100 pounds of meat are TO
be corned, brine should be used In pro-
portion. A loose board cover weighted
down with a heavy stone should be put
on the meat to keep 1t all under the
brine. The brine need not be boiled ex-
cept in warm weather, and where meat
is corned in the winter the brine should
be watched closely in the spring, as 1t is
more likely to spoil at that season than
at any other. II the brine appears to be
ropy and does not drip freely from the
finger. II should be turned of and new
brine added, after carefully washing the
meat. The tendency to ferment is due
to the sugar or molasses, and therefore
the brine should be kept in cool place.
Meat should be left in the brine ~ TO ~
days to secure thorough corning.
IMPORTANCE OF SOIL SURVEY.
A correspondent, Monroe, Ca, writes:
The people of this county are anxious
to have soil survey made. What do
Won think of the benefits of such a sur
vey to our own people in knowledge
of the constituents of bringing back
its original fertility?
Every locality in Georgia has an OPP
portunity to establish a reputation for