Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1917-10-05

the milk in the best possible way. and
the milk must be omitted. The meat VIII
supply protein sufficient for the grown
people.
The protein in the diet should be 1O
to Is per cent of the fuel for grown
people. with more for growing children.
To change the menu for variety or
other reason, a food of the same value
to the body should be supplied.
FOOD REQUIREMENTS OF A FAMILY
OF FIVE.
The following supplies of food VIII
be required to provide a family of hVe
for one year with rations based on the
above standard.
bbls flour or substitute therefor such as
peanuts potatoes and soy beans.
10 bushels corn meal tsome Of TINS 10 De useu
as breakfast cereal nd whea tsubstltute)'
72s gallons milk (this to take. care OF
butter).
225 pounds bacon.
$50 pounds lard
1000 pounds fresh meat (pOrk, beef, chick
$50 dozen eggs.
10 bushels fresh fruit.
100 quarts canned fruit % or bushels when
ffeshD.
% gallons syrup.
30 bushels sweet potatoes.
/ 40 bushels Irish potatoes
One-half acre in vegetables in successive
paintings. This will provide an abundance OF
fresh vegetables and 500 quarts OF canned Vege-
tables for winter use).
When wheat for -four is not to be had,
some satisfactory substitute must be
used, such as potatoes, soy beans, pea
nuts. or corn meal. Corn meal can also
be combined with 20 per cent of the
several foodstuffs mentioned above in an
emergency, thereby providing a whole
some, nutritious and satisfactory substi-
tute for wheat or light bread. Light
bread which is very good and nutritious
can be made by using wheat nour, 20 per
cent corn meal, Irish potatoes or sweet
potatoes, crushed roasted peanuts or soy
beans. Corn may be used also for max
ing grits and I've hominy, thereby add
ing desirable variety to the diet.
The foregoing estimate is based on
the elimination of extravaganza and
waste The average family no better
nourished than Is provided for in this
table undoubtedly consumes very much
larger quantities. of the various FOOD
products mentioned This statement is
made to protect the Indifferent or care
less from their own folly, and to make
lit clear that the foregoing statement as
to food requirements will not be found
misleading by those who exercise skill
and intelligence in the management or
their home, and the preparation of food
dietaries calculated to fully meet the
requirements of our southern people
CHURNING AT THE WRONG TEN
PERATURE.
w l., G., Social Circle, Ca, writes: l
would like to know what is the trouble with
my COW. she gives a good quantity of milk
hut IL will NAT 10
cotton Seed bran and pea bulls. She did
not fail by degrees but dropped off all at
once.
The amount of butter fat given by
cow is fixed primarily by individuality
and inherited or constitutional quail
| ties. In other words, the percentage of
butter fat in a cows milk cannot be
Influenced materially by feeding. There
has been much difference of opinion on
| this point. The above question has
been so thoroughly and exhaustively in
vestigated that no doubt longer re-
mains on this point The fact that
your COW is giving a considerable flow
of milk, therefore, is the best evidence
that is must contain about the normal
proportion of fat, unless there has been
some loss of function due to organic
changes within the animal. 1 am In
clined to think that the real trouble
| lies in the fact that you have PROB
ably been feeding your cow largely, or
almost exclusively, on cottonseed meal
| and probably hulls. As a result the
| temperature at which the fat will break
| loose FRONT he casein and fibrin by
which IL is surrounded and EMBODIED is
about 10 degrees above what 1t would
be If your COW were feeding on say
| pasture and corn, bran or oats as the
| 9th
/ churning the milk at a temperature of
so to 81 degrees you will now find II
necessary to churn at 81 to IS degrees.
Moreover, the chances are that the milk
. will not yield up it's fat freely where
a COW receives ration of the charac-
ter suggested above unless 1t has been
ripened to a certain degree. You have
probably noted a mildly acid and pleas
ant flavor which milk develops when 1t
is beginning to sour. When this oc-
ours you may be sure there are plenty
of what are known AS Tactic bacteria
suspended in the milk. These bacteria
help to ripen the milk as 1T were. and
aid in setting free the fat. If, there
fore, say a cupful of milk which has
developed the flavor mentioned be add
ed the fresh milk that Is drawn from
the COW each day and the mass be
thoroughly stirred together and allow
ed to stand for "a to as hours, depend
ing upon the temperature. your milk
or cream will ripen nicely and viii
churn at normal or the higher tempera-
ture indicated without serious trouble
THE FEED MILLS VALUE TO THE
| FARMER.
N P NJ, Hawkinsville, Ca, writes: l
have feed mill and would like to know in
what proportion to grind the following
feeds for cattle, horses and mules: Ear
corn, velvet beans, preavine hay, cowpeas.
cottonseed meal and lintless hulls. VIII
not be able TO get many sheaf oats this
year as the crop has been killed.
If you will take pounds of peavine
hay, pounds of velvet beans and
pounds of corn and cob meal and
grind thoroughly together you will OBJ
tain formula which contains approx
mately 81 pounds of digestible protein
14.3 pounds digestible carbohydrates
and Z pound of fat This should make
a very good ration for horses and
mules weighing 1000 pounds when fec
ad libitum. In handling the same