Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1920-11-06
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-H1go= AND SUCCESSFUL FARMING IdsMl ANSI
-M=M@ DYAhDREWM e5olZE - q 20
gard to milk goats; also can you
recommend Tennessee No. SO
winter beardleSs barley?
,ND SUCCESSFUL FARMING
By AMpREWM. SolHE

gard to milk goats; also can youu
recommend Tennessee No. SO
winter beardless barley?
Goats have been used for milk
production among the poorer PEG
with and more generally utilized Tor
milk production in foreign coun-
tries than in the United States.
Goats milk contains IL per cent
than cows milk. If goats are kept
under sanitary conditions, there is
no unpleasant flavor or odor to the
milk. Some breeds of goats are
quite heavy producers of milk.
Among these breeds may be men
toned the Maltese goat bred On the
Island of Malta in the Mediterranean
sea. There are about two hundred
thousand people on this island and
sand goats. Some animals produce
from three to four quarts Of milk per
day. The Toggenburg goat, from a
valley of that name situated in
switzerland. is also a good milk p, pro
Queer. Other strains of milking
goats have been developed in Swift
erland, Nubia, Turkey and also, other
eastern countries. There is an
American Milk Goat Record associa-
The period of lactation. with goats
varies, running from three to six
monfH met N With soh IN A Ara and
they are high in price, but there
breeding of the p1ilk~goat than for
merly existed, and no doubt In time
this animal will become an impor-
tant factor in the production of milk
especially for invalids and chill
If the Tennessee No. So. winter
beardless barley was developed at
the Tennessee experiment station
and is recommended by. them, you
can depend upon it's value. Other
tical about planting it as a number
of. the beardless winter. barlies
which we have tried out have not
proven very satisfactory under the
soil and climatic conditions prevail
ing in this section Of Georgia
How to Cure and Corn Beef
C. E. H, Cave Spring, Ga,
writes: I would like to have
market is 80 dull that can
not sell to advantage, SO want
to kill enough this fall for use
this winter, as the cattle are
fat.
Various methods of corning beef
may be followed. I presume that
great many people have what they
call their favorite method. A recipe
worked out by the veterinary divi--
sion of the Georgia State College of
Agriculture has proven very salts
factory, and I direct the attention
of any readers who may be inter-
ested in preserving and keeping
beef to this recipe. I know that
if it is properly followed out that
meat can be cured and kept effec-
lively. 1t should be easier to pre-
serve and keep it at this season of
the year for use throughout the
| winter than in the hotter months
of the summer season. Meat pre-
served by this method is thorough
| ly wholesome and desirable. Some
people are very fond of corned
beef. Others do not care for it.
This difference of opinion, how
ever, largely constitutes a matter
of taste. Remember, that it is of
the utmost Importance that this
recipe be followed in the closest de-
tail. Any variation therefrom will
likely prove disastrous. You cannot
afford to take any short cuts in
the manner of handling and pre-
serving slaughtered beef at this
season of the year.
Beef for corning should be fat.
| The meat from the plate, rump.
, briskets and other cheap cuts should
be cut into pieces about six inches