Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1920-01-27

rape to advantage. The cereals may
be grazed at variouS stages of growth.
Probably the largest returns can be
obtained by letting them approach
maturity before turning the hogs
on.
1t is easy to see from this review
of the SUBJECT that various crops may
be combined so as to provide a
maintenance ration for hogs prac-
tically all the year round. Then
if proper supplemental grains be
added to this ration the animals can
be kept in a growing and thriving
condition and pork produced at a
surprisingly low cost and at a mini
mum expenditure of labor. I'm
doubtedly every farm on which cot
tom has been the main or most i'm
portant crop produced in the past
should give some attention to the
production of hogs. There is no
farm animal which can be raised
and fitted for the market in a short
err time, at a lower cost, or at a
greater profit. Intelligence and skill
In the feeding, handling and manage
ment of hogs, however, are at pre-
MUM on the hog ranch as anywhere
else in the business world.
E.. s.: Augusta Ca, writ writes $: ae WOULD fba
best results from churning milk,
Presumably you wish to churn
whole milk In that event, l suggest
that you proceed as follows
1t is a very difficult matter to
churn fresh milk with any degree of
satisfaction Milk, when it is drawn
from the cow is a true emuls1tlcation.
That is, it has the fat suspended IN
a finely divided condition. Each lit
tie globule of fat is enmeshed in the
fibrin of the milk. After the milk IS
drawn and allowed to cool, part OIL
the fat escapes and rises to the sur
face in the form of cream. In order
to get the fat free from the constlt-
uents of the milk by which it is sur
rounded. we practice the art OIL
churning. To free the fat more
quickly and completely from these
substances, it is necessary before we
under take to churn that the milk or
cream be ripened. BY this we mean
allowing it to stand for some hours at
a temperature of from so to so de-
grees Fahrenheit, depending on sea-
sonal conditions. After it stands a
| little while, it will eventually develop
mild acidity due to the multiple
cation in the milk of Tactic acid pro-
ducing bacteria, This acid develops
| because the Tactic producing bacte-
ria living in the milk produce
through their activity the acid taste
| described. Mildly soured milk or
cream when put into a churn will,
therefore. break down much more
readily than fresh milk for the rea-
son given. Do not allow the milk to
become too sour before churning
You can soon tell whether the char
acteristic flavor has developed suf
fciently to insure the best results.
Churn at a temperature of from
| SO to 70 degrees, depending on the
weather. In very cold weather, ~
degrees will be about right; in MILD
winter weather 60 degrees ana IN
summer weather So degrees. Pur-
chase a Fahrenheit thermometer,
which will cost you about so cents
and you can tell what you are DONG
| in regard to handling milk at the
proper temperature. Remember that
when you feed cottonseed meal, the
churning temperature should be high
er than when you use bran.
Do not fill your churn more than
half full and turn it over at mod
crate rate of speed. About ten min
utes before the butter breaks, put in
dipper full of cold water. AS soon
AS the butter has become granular,
draw off the buttermilk and wash
the butter with additional supply of
cold water. Then allow it to stand in
a granular form until the next day
Ibefore working it. Keep it at aselow
la Ttemperatllre as practicable. So