Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1917-07-10
~ NESIINTRY
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WHY NOT SUGAR BEET FARMS?
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! Conducted By
.WXMeHon.

WHY NOT SUGAR BEET FARMS?
There are many tons of sugar made
from beets raised in various western
states. The perfected sugar is fine. as
good as we want. and this country has
been used to sugar as a luxury long
enough for 1t to become a crying ne
cessity.
England has gone largely into the
raising Of sugar beets, from prudential
motives. She must have quantities OF
sugar, and English farmers are going
heavily into the business. Unless our
climate in Georgia is too warm for sue
cessful sugar beet cultivation, I'm sure
we have the land and the skill to make
a success of it. The sugar shortage is
becoming ominous in our country.
In England they use beet with larg-
er Sugar percentage than our usual gar
den beet After the land has been
thoroughly prepared in winter and
spring, the seed are sown in rows dur
ing the latter part of April through
May. In September these rapid-grow-
ing beets seem to fill themselves with
what 1 would call sugar juice. The
beets are largely protected from frost
by the wealth of leaves, which also
seem to be active in drawing sugar to
can protect beets through any moder-
ate winter in Georgia. In late October
or November the farmers begin to lift
this beet crop in England from the
ground. This must be done very care
fully. All housekeepers understand we
must be careful in handling our table
beets or they will bleed white" while
they are cooking. These English farm
ers cut down the beet to where the
leaves are outgrowing before they haul
to the sugar factory.
The roots are washed and sliced by
machinery. The pulp passes into cylin-
ders, and the sugar content is pressed
out in liquid form, treated with a prep
aration of lime, and this lime is also
extracted from the juice by pumping in
carbonic acid gas. Eventually the SUI
gar is boiled and crystallized and made
ready for present consumption. The
leaves and trimmings are then used as
cow feed, either in the wet pulp state
or after drying out. What the cattle
refuse to eat is applied to the soil as a
fertilizer.
There seems to be no difficulty in our
way for sugar beet culture, unless, per-
haps, cur summers are too long and per-
haps too drying for the beets still in
the ground. We plant sorghum in up
field until nearly frost, and then work
it up Why not sugar beets?
DO YOU ENJOY GRAHAM BREAD
| certainly do. Whether it is the
flavor that sugar gives to it, or is owing
to the whole wheat flour, without addi-
ton of any whitening condiment, l do
not pretend to say, but there is some
thing about graham bread that l GER
tainly appreciate.
1 have secured q. formula-or recipe
for making first-class graham bread.
The ingredients called for are one and
a half cups of lukewarm milk, two ia
blespoonfuls of brown sugar and a
quarter teaspoonful of salt. half of a
yeast cake and three cups of whole
wheat or graham flour.
Scald the milk together with the
sugar and salt, When lukewarm add
the yeast, first mixing with a little
milk. Add the flour and let 1t rise UNI
til it is double the volume. Beat it
. thoroughly and let it rise after placed
in pan. If it is the standard size of
baking pan it should rise nearly to the
top. 1t is also stated that this recipe is
good for homeground meal. If ground
in an ordinary mill such wheat makes
a coarse bread, not so light in texture,
but of uncommon good flavor skim
milk can be used instead of whole milk,
which is a saving to housekeepers. 1t
is possible that homemade yeast cakes
are a possibility" says the recipe, also.
There's so much adulteration in very
white flour that it behooves bread-eat-
ers to find more wholesome bread to
eat. There can be no discount on whole
wheat flour with the bran contained and
it stands to reason that it will be much
healthier for the average stomach to use
whole wheat bread now.
The bread proposition is getting to be
serious Flour is so enormously dear.
and corn meal has taken on high hnan-
cial figures. until one is puzzled in mind
to find a substitute. Potatoes are al
most too dear to indulge in. and / am
wondering what will come to the front
as a good substitute for bread. Some
of the bakers bread / buy, eats fairly
we'll when just from the oven, but If
left over to next day it falls to pieces
like bran. and hardly bears toasting.
Why it performs in that way should be
explained to US.