Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1916-12-29
WHAT TO FEED

! chase and utilize the cheaper grades OF
materials while questioning the desira-
bility of buying cotton seed meal IL
will be observed that the other materials
mentioned are not much in demand for
export purposes to foreign countries or
to the northern and western states
where they are specializing in dairy ana
beef industries. The outsider desires the
richest and the most highly refined
product in the form of a foodstuff which
the south can produce and has to ofter
for sale. They are wise in the conclu-
sion reached with reference to the mer-
its of cotton seed meal because they
obtain protein in il cheaper than IL can
able to the American farmer at the pres
be derived from any other source avail
emit time. Every ton of cotton seed meal
which goes out of the south, therefore,
is sold at a loss and a disadvantage TO
the southern farmer. because it has two
values, first for a feed. and second for
a fertilizer. The southern farmer can
not hope to be prosperous nor can We
put our agriculture on a thoroughly prot
liable and substantial basis until we not
only utilize all the cotton seed meal we
are manufacturing, but purchase and use
a considerable quantity of highly con-
centrated foodstuffs produced in other
sections of the country.
CURING BEEF BY THE BRINE
METHOD.
4. II. b.. jefferson, Ga, writes: ] have
a nice beef senrling that / expect 10 XIII
within q few days for bnme use, and would
like a reciDe FOR curing and preserving IL.
In curing beef il is very important
that il be thoroughly cooled. If meat
is salted before the animal heat is
thoroughly out of il, ii will not keep
off We
odor 1t is of course not desirable that
meat be frozen when sailed as in that
event the sale will not develop the
proper penetration. Personalities can
not bring back the desirable flavor, in
other words. to tanned meat Sailing
should therefore be done twenty-four 10
thirty-six hours after cooling. Where
one has a considerable amount of meat
to preserve a kerosene barrel may be
secured and burned out and used for
water barrel. After il has been in use
for this purpose for considerable period
OF time il may be used as a meat bar
rel. IL must be clean and tight and
free from odor.
Among the most commonly used pre-
servatives are salt. saltpetre and sugar
and molasses. They are the only ones
necessary for curing a perfect quality
of meat. Such materials as boraX, for
malin and other chemicals should not be
used.
Two processes of curing meat may be
followed. Either what is known as the
dry or the brine method may be used.
The brine cure is much more satisfacto-
~ for use on the average farm, how
ever. The brine should be watched very
closely and should IL become ropy or
like a syrup it should be reboiled or new
brine made. A moist cool cellar is the
best place for keeping brine cured meat.
Flies should OF course be excluded from
the cellar This is particularly inn
portant where dry curing is undertaken.
In making corned beef, and that is the
most convenient and desirable method
to follow, cut the carcass into conve-
nient sizes, say to inches square
Cut them all about the same thickness
if possible so that they will make an
even layer in the barrel. Meat from
fat animals makes the choicest corned
beef. Allow s pounds of salt to each
100 pounds of meat. Sprinkle layer Oh
salt one-quarter of an inch in depth over
the bottom of the barrel, pack as close
ly as possible the cuts of meat, next put
on a layer of salt, then another layer or
meat and repeat until the barrel is full.
The LAYERS of meat should be 5 or u
inches in thickness. After the package
has stood over night for every 100
pounds of meat take 4 pounds of sugar,
ounces of baking soda and 4 ounces of
saItpetre and dissolve in a gallon of
tepid water. Three gallons of water
should be sufficient to cover the meat
effectively. If more or less than 100
pounds of meat is to be cured use a
proportionate amount of the solution
Keen the barrel covered and the meat
well weighted down. 1t is generally
best to boil the brine and cool ii before
using.
TREATING OATS FOR SMUT.
A. r. B., Dublin. Ca. writes; VIII you
tell me how to treat seed oats with forma-
lin for smutl
In treating oats with formalin for
smut proceed as follows: Put the oats
TO be treated in a large tub of cold
water Skim off all smut spores and
light seed which float to the top. Sc
cure barrel and put in about fifty gar
Ions of water. Dissolve in this one
pound of formalin which is a 80 per cent
solution of formaldehyde. Put the seed
in sacks. allow the cold water to drain
off of them and then immense in this
solution for thirty minutes. 1t is best
then 20 spread them out to dry before
sowing.
You will see that this treatment is
neither costly nor difficult and it is GER
tainly an effective means of controlling
smut If il were generally used by the
farmers of Georgia some millions of
bushels of grain would be saved every
year II is very important to carry
out accurately the suggestions made
in this letter.
THE MARKET VALUE o FVELVET
BEANS.
r. J. G., Girard. Ca, writes: have
about - tons Of velvet beans in the huls.
What is the market price? Are they of
much valueF
1t would probably be best to feed
velvet beans in the ground form and to
include the hay along with the bean.
OF course where this is done the feed
ing value of the bean is considerably re-
duced as the hull has little food value
Velvet beans can be fed to good advan-
age with corn. Equal parts of beans
and corn and cob meal make a very good
ration TO use with beef or dairy cattle
and horses and mules. Hogs require
a more concentrated ration than some
other classes of stock. but IL would
probably be best to feed them on equal
parts of corn meal and velvet bean
meal. in other words, TO exclude the
hulls from the beans and the cobs from
h onN