Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1916-07-11


daughter"
He paused. And still that strange
paralysis held June spellbound.
81 sought to wipe out forever the
Red Circle curse. l sought it by end
the meat is thoroughly chilled it should
be cut up and rubbed with salt and
allowed TO drain thoroughly. Next pack
into barrels with the hams and Shout
ders in the bottom. The bacon may be
used TO fill in or il can be put on top
of the barrel Then, for each 100
pounds of meat take eight pounds of
salt, two pounds of brown sugar and
two ounces of saltpeter and dissolve in
four gallons of water, and cover the
meat with the brine thus made 1t is
very important that the brine be thor
oughly boiled before using, but 1t must
be cooled before it is applied to the
meat. The barrel should be thoroughly
sterilized before the meat is packed in
II. Some do not think ii necessary to
boil the brine, but we consider this a
very important matter. The bacon strips
should remain in the brine four to six
weeks and the hams from six to eight
weeks. This is a standard recipe and
has given satisfaction in many parts
of the United States. Hams and bacon,
properly cured by this method in the
winter or early spring, will keep right
through the summer after they are
smoked. The meat will be sweet and
palatable if properly cured and will
have a good flavor.
TREATMENT OF A CAKED UDDER.
j. +. W, Woodstock, Ca, writes: l have
COW about three years old with her sec
ond calf and IL is about three weeks
old. When the calf about week old
hard knots appeared all over the lower
part Of the udier. They just under
the skin. After a few days they festered
and ran and left scabs. Does this affect
the milk in any way: ! am feeding her
shlcts. crushed corn and cotton seed meal
The trouble YOU describe may have
been due TO a partial caking of the I'D
der. a very common occurrence at the
time of parturition, especially where the
cow is a free mixer and is neglected
before and Immediately after calving.
There is a tendency, as you know, as
parturition approaches. for the udder to
fill up and the glands become congested.
1t is often necessary to milk a COW a
few days before calving in order to keep
the udder in good condition, and fire.
quently after the calf is dropped, as it
does not take all the milk the COW elab-
crates: hence there is a tendency for
Inflammation and congestion to set up,
producing a knotty condition or caus-
ing the udder to cake. Sometimes this
trouble is of such a serious nature that
one-fourth or one-half of the udder is
lost, and occasionally death results
therefrom. The udder of your COW
should be very gently and thoroughly
kneeded. There is no better treatment
you can accord it. Then foment with
hot water for at least twenty minutes at
a time three times daily. After cleans
ing the udder thoroughly use a camphor-
ated ointment on the sores. Any drying,
healing lotion will be useful for this pur-
pose. The milk should not be used UNI
til the COW is entirely well. 1t should
not be a difficult matter with proper
treatment to restore the milk secretions
to normal condition and enable you very
shortly to use the milk with impunity.
CARING FOR THE UDDER OF A
FREE MIXER.
c. II. l.. O-5urg. S. c., writes: | have
COW with calf three months old. / sold
the calf. AMI since then the milk does not
seem to all come down. II seems 10 clog
in the udder. especially in the two front
teats. / will be glad to know what TO do
for her.
Inc udder of your COW is more or
less congested, and the condition about
which you write is likely TO become
more aggra -ated unless you apply RENE
dies calculated to correct the trouble
The udder should be carefully and thor
oughly kneaded. This should be kept
up for some time. and then the milk
should be frequently and completely
drawn This is very important mat
ter. The COW should be carefully ham
died so as not to excite her in any
way Beating her and roughness in
handling the udder will tend to cause
the involuntary muscles to contract, and
produce what you have termed the hold
ing up OF the milk. The udder should
be bathed with water as hot as the
hand can bear it for twenty minutes
at a time three times day Then
rub thoroughly with n camphora ted
ointment If these directions are car
ried out very carefully. there is no
reason why a cure should not be eff
fected in a short time.
COMPOSITION OF A GIVEN
MIXTURE.
A. VI. g.. Summertown. Gu. writes:
have made mixture Of guano and would
be glad TO know what per cent of potash
II contains. ] used 900 pounds of high
grade cotton seed meal 900 pounds Of Is
Pe- cent acid phosphate and 200 pounds
of Peruvian gulno.
Nine hundred pounds of cotton seed
meal containing SIS per cent Of avail
able nitrogen, 2.5 per cent of available
rhosphoric acid and per cent of potash
800 pounds of acid phosphate contain
inc Is per cent Of available phosphoric
acid and 200 pounds Of Peruvian guano
containing IL per cent of available phos-
phoric acid, 10 per cent of available nj
trogen and 2.25 per cent of available
potash. would make ton of material
containing approximately S1.62 pounds
Of available nitrogen 20S5 pounds of
available phosphoric acid and 22.5
pounds of available potash. This for
mula would analyze per cent of avail
able nitrogen. 1914 per cent of avail
able phosphoric acid and IL per cent
of available potash. The composition
OF the Peruvian guano is not a clear
from your letter, but if we have inter
preted the same correctly. you will see
that this formula would contain but
little more than l per cent of potash.
Even that amount of this element will
help on many soils and under certain
crops, but the cost of increasing the
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