Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1918-06-07

provide finely crushed raw lime rock
coal ashes pounded up fine, a little
finely ground raw phosphate rock, ana
some salt You will probably be sur
prised to find the avidity with which
this hog will cat considerable guam
titles of this material. Remember to
use the raw ground phosphate rock but
not acid phosphate.
Next change the ration, which We
presume has been made up essentially
of corn. Replace a part of the corn,
one-third of it say with shorts ana
the balance with peanut meal. If you
cannot obtain peanut meal you may
use velvet bean meal. Reduce the grain
part of the ration to a fairly thin slop
with skim milk or with rich kitchen
Stops from which soap powders have
been carefully excluded. The hog
should be given such refuse as comes
from the kitchen and garden in the
form of Cabbage leaves, beet tops,
shells of English peas, etc.
If you follow out these suggestions
and directions we think your hog will
improve in health and become vigorous
in n comparatively short time and will
grow and thrive in a manner which will
prove both gratifying and surprising.
Good Recipe for whitewash
give a recipe for whitewash suitable
for outside walls the kind that looks like
white paint.
Various methods of making up white
wash may be followed, but we think the
following method is probably as salts
factory as any you could use. First of
all, Stake a half bushel of quick lime
thoroughly with boiling water. 1t should
be kept covered during the process.
Then strain it and add a peck of salt
thereto. The salt should first be dis
solved in warm water. Next take three
pounds of ground rice and put in boiling
water, boiling it until it has been made
into a thin paste. Add one-half pound
Of powdered Spanish whiting and a
pound of clear glue dissolved in warm
water. Mix these well together Let
this mixture stand for a period of sew
eral days. The wash thus obtained
should be kept in a kettle or portable
furnace. When it is to be used put 1t
on as hot as possible with either a
paint or whitewash brush
Overcoming Difficult Churning
j. {. D., MOntrose, Ga, writes: / would
like to know why it is so hard to get my
milk chumed. ! have a fine COW which
gives a lot of milk, but it takes from two
to three hours to churn it. She has good
pasture to run in and We feed her shucks,
pea hulls and a few cotton seed Any as
sistance will be appreciated.
Ihere are several reasons why you
may find it difficult to churn milk at
this season of the year. First of all
fermentation sometimes finds it's way
into, the milk. which causes it to foam
and to be difficult to churn. The first
thing to do, therefore, is to scald the
churn with boiling water and all the
utensils used in connection with it. They
should then be exposed to the air for
several hours and this process should
be repeated from time to time.
Next, do not fill the churn more than
half full al time. This is an impor-
tant matter to bear in mind, because
sometimes the milk during the process
of churning swells up 10 where IL so
nearly fills the churn that it does not
have sufficient play to cause the fat
to gather together and separate from
the milk serum readily.
Another thing, when you are feeding
your COW cottonseed meal you will need
to have the temperature up to fairly
high degree, probably 81 to 80 degrees.
Possibly YOU have been having the tenn
perature high enough but the milk is
not ripened. In other words, you are
irving TO churn sweet milk. Under these
conditions it is difficult to get the but
ter TO come. If you will allow this
milk to stand a few hours and sour,
with the characteristic taste and flavor
produced by Tactic bacteria, you can
churn il more readily. We suggest
also that when you have churned while
and Just before the butter appears ready
to come that you pour into the churn
a half gallon or gallon of ice cold wa
ter This sudden changing of the tenn
perature at this period in the process
of churning frequently causes the fat
to separate rapidly and completely AMI
aggregate itself in the form Of butter
Remember that feeding your COW on
green feed and varying the ration IS
also desirable. The milk from cows
far advanced in lactation is also dill
acu1t to churn, therefore mixing 1t with
that from cows recently calved is often
an advantage.