Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1918-02-12

ana handled as suggested above be-
fore feeding. The addition of the vel
vet bean vines to the corn stalks will
improve and help to balance up the
roughage part of the ration, but Il will
still be necessary to feed concentrates
to animals receiving such feed We
think IL better, as rule, to grow corn,
snap the ears off. let the beans ma
ture and gather, then grind these two
concentrates together and mix in equal
parts 70 rtho feeding of most classes
of live stock. Then handle the stalks
and vines as indicated TO provide the
roughage part OF the ration.
Soy beans are a legume and gather a
considerable part of the nitrogen they
need from the air and so tend to enrich
and improve the soil. The vines make
an excellent hay. When the vines and
beans arc removed from the land there
viii be left in the soil as a result of
growing this crop anywhere from TWEEN
ty 10 thirty pounds of nitrogen.
When the peanut hay and the roots
and nuts are taken away from the soil
it is not likely that the cultivation of
the peanuts on the land will add much
nitrogen to the soil.
MAKING PERTILIzER OUT OF ACID
AND VELVET BEANS.
ID. W. s., Arlington. Ca, writes.
would like to know how 70 make compIete
fertilizer out OF is per cent acid with vel
vet bean meal ground in the pod. I want
fertilizer that will analyze something
Ike 9-2-3, 1922 or 1924 What will
| have to use in connection with this to
make this grade of fertilizer? What is
land?
If you mix 1000 pounds of 16 per cent
acid phosphate with 1000 pounds of vel
vet beans ground in the hull you will
obtain a mixture containing approxi-
mately the following amount of avail
able plant food: Twenty-eight pounds
nitrogen, 1853 pounds phosphoric acid,
17.2 pounds potash. The percentage
composition of this formula would be
Ii per cent nitrogen, 81 per cent phos-
phcric acid and about rs potash You
will see that this formula would be
low in nitrogen. If you use velvet beans
from which the hulls are excluded on
the basis suggested above you will OBJ
tain a formula containing . per cent
nitrogen. IF you use cottonseed meal
Of good grade you will obtain a formu-
la in which the percentage of nitrogen
would run about and there would be
slight Increase in the phosphoric acid
as well, but practically no change in
the potash. 1t will be very difficult to
obtain potash through the utilization of
velvet bean meal or cottonseed meal.
One way to increase the supply of this
element in your soil would be to apply
500 to 200 pounds of wood ashes per
acre. The ashes may be scattered over
the ground ard narrowed in. They
should not be mixed with other fertil-
izers. however, For ordinary farm crops
We do not think you could afford to buy
potash, when pound of this element
in an available form would cost approx
imately so cents and upwards.
Three hundred to five hundred pounds
of the above mixtures used under corn
and cotton should answer fairly we'll.
For Spanish peanuts we advise the use
of 500 pounds acid phosphate. The land
for this crop should, as a rule. be lined.
An application of one ton of finely
ground raw rock is desirable 1t should
be put on any time from this date for
ward after the weather conditions have
settled sufficiently to enable you to
break the land.
A RECEIPT FOR CURING MEAT
AT HOME
J. r. B., Millen. Ga. writes: Please send
the formula for sugar curing meat as
am very much interested in this matter.
Presumably you are interested in OBJ
tanning information concerning the
that is the interpretation we put upon
your communication. Therefore. we are
furnishing you the necessary Informal
ton relating thereto.
In the first place, IL is important that
the carcass be thoroughly chilled, but
not frozen, as soon after Strengthening
as possible. 1t should then be cut up
i'm the approved fashion and the various
parts trimmed. Two methods OF curing
brine method proceed as follows: OBJ
tain receptacle large enough to hold
the meat. A hard wood barrel would be
very satisfactory for this purpose. It
should be carefully scrubbed with boil
ing water. Large earthen pots, of course.
may be used, but they are not so sat
isfactory as a barrel.
For each 100 pounds of meat to be
cured take eight pounds of salt. three
ounces of salt peter and four pounds of
brown sugar or molasses. Under exist
ing conditions II would be better to use
molasses, as il will be found quite
satisfactory and it is a by-product and
it's use will enable the saving of sugar.
Next put in four gallons of water that
has been heated and allowed to cool.
The meat should then be covered with
the brine. In order to keep all the
meat under the solution place a weight
on top OF it, Should there be a leak
age of brine or loss from other causes
more brine, made as described above,
must be added. Ten days to two weeks
is a sufficient length of time to allow
the meat to stand. Then the barrel
should be unpacked and repacked, the
pieces on top being put in the bottom.
If the brine should become sour or
stringy it must be drawn off and re-
placed Immediately after boiling and
thoroughly cooling it. or it may be nee
essary to make up a new lot of fresh
brine From thirty to forty days is
generally necessary to cure bacon and
forty-five TO sixty days to cure hamh.
At the end of this period the meat
should be taken out and hung over a
slow fire made of hickory twigs and
limbs so it will not become heated.
The use of preservatives or chemi-
calls in curing meat is forbidden by the
law in most states, and it is not neces-
sary to use them if the method indi-