Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1918-05-28

peanut or velvet bean meal Reduce this
mixture to fairly thin slop by skim
milk
i: s;:E
The Thermometer AS An Adjunct in
Churning
L. J. NJ. lnnan, 5. c, writesE Can milk
be churned successfully without knowing
the temperature? What temperature should
il show? How can ] tell when milk is
ready to churn without thermometer?
milk only Jerseys and would like all the in
formation ! can get on churning.
Ii is difficult to churn milk salts
factorily without knowing it's tempera-
ture. OF course, butter can be obtained
from milk without such knowledge, but
the higher the churning temperature the
less butter which will be obtained from
a given amount of milk or cream. There
is a certain temperature in churning at
which the fat separates from the milk
serum more uniformly and completely
than under any other conditions, there
fore, il is desirable to have the milk
as nearly at this temperature as pos
sible. Where cows are running on pas
ture and not receiving any cottonSeed
meal a lower churninS temperature is
desirable than when they are fed this
concentrate. For instance, under nor
NAL conditions milk will turn better
after it has been ripened for a few
hours, say twelve to twenty-four, de-
pending on the season Of the year. at
a temperature of about Sc degrees Fab
renheit. Where COWS are fed cotton
seed meal. either during the winter or
summer months. the temperature should
be higher. say about So degrees in sum-
mer and as high as 20 to 70 degrees
in the coolest winter weather.
The ripenng of milk or cream be-
- II,
separation of the fat from the milk
serum. BY this we mean the holding
Of the product at a uniform tempera-
ture. say as nearly around so degrees
as possible for a few hours until a
mild acidity has developed. which oc-
ours before the milk has soured or
clabbered. Churning should. of course,
be done before this condition arises or a
large part of the fat will be found in
the clabber or skim milk, as it cannot
escape from the fibrin which milk
contains if souring and clabbering takes
place before the churning is accomp-
lished.
1t is not a difficult matter to de-
termine when the milk is ready to
churn by tasting it. When the first
evidence of souring appears. particular
ly in warm weather. churning should be
done Immediately There is no method
of determining accurately when milk
should be churned save by the use of a
thermometer. One suitable for the pur-
pose in mind can be readily obtained
through a drug store or dairy supply
house will send them to you by mail if
your local merchant does not have them
on hand. You should purchase what is
known as the dairy thermometer. They
cost from 35c to soc. depending on the
grade and quality. They are easily
broken. but If carefully handled will
last for indefinite period of time
We consider one essential on any farm
where it is the hope or intention Of
making good butter with minimum
loss OF fat which the milk contains.
;. X
Replacing Goats With Sheep
". T.. G.. GrOveland. Ga. writes: | have
about n hundred goats, which I think
ing Of selling and buying sheep. Would YOU
advise such course? ! have a fine range
FOR sheep, bat tue worthless dog is great
drawback. Having lost about all of my
sugar cane seed, am thinking of planting
some sugar sorghum, hut have had no expe-
sence with IL. When should it be planted,
ana now long does il take il 10 mature?
If your goats are prospecting and null
tiplying rapidly it is probably best not
to make change to sheep at this sea-
son of the year. Goats are much less
and If your range is unprotected dogs
will sooner or later kill practically all
your sheep unless you bring them in
and put them in a dog-proof structure
at night. This, of course. could be done
at comparatively little cost and is one
way Of meeting the inroads which the
worthless dog is constantly making on
what should be one of Georgia's most
essential and important industries.
Goats, as you know, multiply rapidly
and the meat is quite acceptable as hu-
man food. They also produce clip
which is valuable for various purposes.
We think probably you could maintain
them at about the same profit as sheep
and that you are less likely to suffer
! losses from their maintenance than
would be true of sheep. They are equal
! ly as hardy and will thrive where sheep
| would even require supplemental food
| OF course, goats, like other classes CT
| live stock, do best where they are well
fed and cared for.
There is no reason why you should
not plant sorghum as a substitute for
| sugar cane. The Sugar Drip variety
is one of the best to use for this pur-
pose We would advise you to plant it
in rows about is feet apart and en-
| deavor to have the stalks set about six
| inches apart in the drill. They will
| then grow to considerable size and
| will mature sufficiently to make sat
! isfactory grade of syrup. 1t will prob
/ ably take this variety from 20 to $50
| days to mature sufficiently for sugar
/ making. Much will depend upon sea-
! sonal conditions. Some years, of course
| there are protracted dry spells when the
| crop is rather stunted and so develops
! slowly. In other seasons the growth
h. -, h 81