Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1917-10-26

meal to the extent indicated. 1t was,
of course, balanced up with supplement
tary concentrates such as corn or bran
shorts or wheat waste and small
amount of meat scraps. We have ted
as much as 20 per cent of cottonseed
meal i'm the wet mash and il has proved
very satisfactory and effective in In
creasng egg production. In other words,
we have found that it is not as essential
to use animal protein as ii may be
thought necessary on some occasions.
Cottonseed meal is more valuable now
as a source of nutrition for poultry ana
for the purpose of supplying protein than
il has been in many years past. This is
due to the fact that such a systematized
effort is being made to save meat and
meat products. Therefore. if cotton
seed meal should not give quite as good
results as would be obtained from sup
plying part of the protein needed in the
ration from meat scraps, il would prob
ably be just as effective and economical,
cost considered. We think ii important
not to use cottonseed meal in excess of
the amount indicated and that il must
be properly combined with other con-
centrates so as to provide a balanced
ration. In so far as we were able to
observe the cottonseed meal ration did
not affect the fertility of the eggs and
we saw no Objectionable results from
it's use, though we fed it in the proper
tions indicated for a comparatively long
period of time.
PRESERVING BEEF BY BRINING.
W. Il. T., Lyerly, Ca, writes: 1 have
a young beeg to kill and wish 20 know how
j can preserve the meat.
The best way to keep beef would be
through corning it or drying it. Beef
intended for corning should be fat Sc
lect those portions of the carcass such
as the rump the brisket and other cheap
cuts. Divide until each piece is about
six inches square. The meat must be
thoroughly cooled, but not frozen. With
each 100 pounds of meat use pounds
of salt. Place a layer of salt one-fourth
of an inch deep in the bottom of the con-
tainer, then a layer of meat. Continue
this practice until the container is full.
There should be enough salt used to
cover the top. Allow this to stand over
night Add to each 100 pounds of beef
1 pounds of brown sugar, 2 ounces of
baking soda and ounces of saltpeter
dissolved in a gallon of luke-warm wa
ter. Weight the meat down so as to
keep all of it under the brine. In warm
weather water used for making brine
should be boiled and then cooled SAM
tation is a very important matter in the
handling of all kinds of meat. and this
is particularly true of beef which lis to
be corned as indicated. In warm wealth
er the brine should be frequently
changed for fear it will become sour or
ropy. Twenty-eight to forty-eight days
is usually sufficient time to cure the
meat by this method.
The round, or thigh. makes the best
nj Cd Drpy In aa0f h. ont
ting IL Iengthwise so that in clicing it
will be cut across the grain. For each
100 pounds of meat use 8 pounds of salt
3 pounds graduated sugar. and pounds
OF saltpeter. Mix these ingredients to-
gether very thoroughly. Rub the meat
all over with one-third of this mixture.
Pack the meat tightly into jar or cask
and after three days rub again with
another third. At the end of another
three days rub with the remainder Of
the mixture and repack in the fluid
which has been allowed TO accumulate
in the jar or cask. After three more
days the meat is ready to remove.
smoke and dry.
HANDLING OUR SWEET POTATOES
AND CORN.
]. II. NJ. S;ilson. Ca. writes: | would
like TO know what 10 do with such crops
as sweet potatoes that were planted for
the government. What price are they
giving for sweet pota toes, corn, etc,
No price has been fixed by the gov
eminent on potatoes or corn and none
is likely TO be fixed. 1t is not the OBJ
ject or purpose of the food admnistra-
tion to fix prices except where it be-
comes absolutely necessary. Sweet po-
tatoes seem to be selling quite freely
at 81 to $1.25 per bushel and corn
in this section of the state is selling
around 50 per bushel One could hard
ly ask for better prices than these and
it should not be a difficult matter to
linda market for any surplus of either
of the crops available you mention.
In spite of the fact that we have
several million bushels increase Mn the
sweet potato crop this year, we are not
over supplied with them II we take
good care of them so as TO have them
for use during several months of the
year. We should be able to substitute
sweet potatoes for Irish potatoes, thus
lessening the necessity of importing
Irish potatoes. If we use sweet pota-
toes instead of Irish potatoes there will
be a greater demand for this crop and
il can be disposed of to better advan-
tage. AS nearly as we can figure out
the situation we will need from six to
eight million bushels more corn than
we have grown in the state this year