Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1911-07-21

From what / can gather Paris green Is
the best thing to use, and would like
TO know the Observation-Disclosures
There are a great many varieties Of
caterpillars. but in general way many
of these can be destroyed or at least held
In check through the use of Paris green.
Personally we would prefer to apply this
in the form of liquid, mixing one pound
of the poison and one pound of fresh
slaked or quick lime with rs to $50 gal
Ions of water. A slight excess of lime Is
advisable A somewhat stronger mixture
than the above may be used for resistant
plants, . such as potatoes, but weaker
solution should be used on delicate foli-
age. This mixture should be applied with
spray pump or small hand spray.
which can be secured at a cost of 81 .25
from the drug store win answer very
well. The Paris green should first be
made into thin paste before all the
water is added, and it should then be
thoroughly churned. AS this is only
mechanical mixture the Paris green tends
to sink to the bottom and the solution
must be constantly stirred as 1t is APP
piled. When applied dry, the Paris green
may be mixed with 10 to IL parts of
flour, plaster or lime. This remedy is
best applied early in the season when
the plants are young. 1t should be dust
ed on when the dew is on or after
shower by the means of what are known
as powder guns or bellows or the So
called dust spray.
ADDITIONAL DATA ABOUT TAM
MoRTHs.
J. B. D. Eatonton. Ca. writes: / no.
ticed an article In The Journal about six
weeks ago on TAmworth hogs. but the.
paper has been misplaced. 1 was very
much interested in the statement about
their grazing qualities. but had gained
the idea that they were hard to fatten
at or under a year old. and as general
thing hams from hog over year old
are tough / would also like a recipe
for curing hams.
The Tamworth hog is known as the
English grazing hog. They are red In
color and relatively large in size. They
are somewhat long in the leg and UNI
usually long in the snout. On this ac-
count some confuse them with unim-
proved breeds. but an examination of
good specimen indicates that It has great
length and depth of body, and while the
ham and shoulder development may not
be quite equal TO that of the Berkshire.
these hogs produce an unusual amount
of fine bacon. They are prolific, we'll
adapted to Georgia. hardy, good rustlers,
and will gather large part of their liv-
ing on grazing crops. They are better
adapted for handling In this way than
some of the lard breeds, which have
been produced in sections where corn Is
abundant and cheap. We can recon-
mend the breed as satisfactory from this
state from our own experience, and this
Is confirmed bly, others who have either
purchased from us or elsewhere
Through our efforts they were intro
duced into Brooks county and have been
used there by a large number of farm
ers who have virtually gone into the
hog-raising business through the meolum
of grazing crops In fact, some OF these
gentlemen have found this business much
more desirable than cotton farming and
have abandoned the latter altogether.
One should remember that no hog can
be made fat without a good supply of
food. The Aamworths grow with great
rapidity, however and can be matured
relatively early. They can hardly be
made fat on grazing crops, however, but
will give good account of any corn
you give them. They also produce good
hams and shoulders, though probably
leaner than those of the Berkshire, and
not quite so large.
good recipe for curing hams and
bacon is the following: When the meat
is cooled, rub each piece with salt and
allow ii to drain over night. Then pack
1t in barrel with the hams and shout
ders in the bottom, using the strips of