Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1920-10-02

calf club work will be obtained from
the contests held at the county and
state fairs. Every one who joins
the club should do so with the deter
mination of feeding out the calf an%
winning a p,ize with it. Competent
judges will be provided at all of the
contests, and it will be worth much
to the boys to see the final ratings?
OF the animals. The boy that is so
fortunate as to win a first, second
to Atlanta or Macon will have an eX
perience that will never be forgot
ten.
At the present time the number of
registered calves in the state is so
limited that it would be impossible
for all of the club members to secure
them. 1t is felt that it would not be
fair competition to allow one boy to
compete with valuable high-priced
registered animal with. a definite
knowledge that most of the other
boys in, the, county would have to
feed and exhibit grade calves. Com
petition is, therefore. limited to
grade or unregistered calves. In
i, counties where the predominance Oh
conformation as possible should be
selected. Either steers or heifers
will be allowed in these clubs. Where
dairy calves are selected only heif-
eFS Will De allowed 10 compete De-
cause of the doubtful value of dairy
bred steers. A local prize List should
be provided for showing the dairy
bred calves in one class and the beef
bred calves in another class. The
winners in the two sections would be
brought against each other for cham
piOnship honors.
The animals will be shown as jun
Tor calves senior calves and junior
yearlingS. January LIST and Septem-
Der list will be taken as base dates
from which to compute ages. A calf
shown at the following fairs as jun.
ior calf, while one born after Sep
TENDER I, 1918. and befre January
1, 1919. will be shown as senior
calf, and one born after January 1,
1918, and before September 1, 1918,
will be shown as junior yearling. In
selecting calves some regard should
be given to the dates of birth, as
under the age rule a calf born on
the last day of December would have
born early in September. and would
thus be at the appreciate disadvan-
tage. Whereas, the calf that was born
early in January would have an ad-
vantage over the calves that were
born late in the spring or early in
the summer. All other things be
ing equal, the bigger the calf is, the
better chance it will stand Of win
ming the prize.
In the beef classes, select calves
from the withers to the setting of
the tail, short in leg, and as deep
as possible from the top line to the
under. line. Select calves that are
straight along the sides, having good
width. They should be short and
broad in the head, short and thick in
the neck, and the neck should blend
into full shoulder. They should
be uniformly covered with natural
flesh or muscle over the entire car
c cas Deep and round. well sprung
ribs and broad. thick loin are es-
sential The headquarters should be
broad and thickly fleshed and car
ried well dowa to the hook. Quality
Is a most desirable character in any
calf. 1t is an indication of how well
sumes and the texture of meat it
Will. produce. The evidence of quail
lty is fine, soft, silky coat, smooth
Hl2ty bone, neat light ears, and a
general evidence of refinement Mas
with finish, smoothness and refine
ment are the general characters to
be sought in the beef calf. Color is
not matter of Importance.
an selecting a dairy heifer it
should be remembered that milk Civ
ing n the mature animal is of first
consideration, and the points to he
| considered in this type of animal are
dltferent from those sought after in
| the beef calf: The same straight
ness of top lines should be sought,
but the calf instead of being rec
tangular in type, Should be triangu-
lar. Viewed from the side the dairy
helter should show a great depth
OF middle and a wedge appearance
be a sufficient spring in the rib to
make her appear shaped like wedge
The head should be clean cut, Slight
~ d1shed and the eyes prominent.
me Inc mu a,3d should be broad and
ed: The neck should be long and
thin. The Withers should be light
and sharp, and the shoulders should
also, be light. There should be as
much depth Of the chest as possible
anu go Son dE wide at the floor
broad and level, and the pin bones
h1gh and wide apart. The thighs
should be relatively long and light
ana curved inward from the outside
and rear, they should also be cleft
out well between making room FOR
the attachment Of spacious udder
Inc dairy calf even at a young age
should show fairly well develoDed
uauer with teats of ample size and
ee.aoeu wen apart. Quality and re-
da EN- are more. evident in the
GARY type than in the beef type. The
hair should be fine and siIkv the
SKIN fairly thin, mellow, elastic and
Ilap!e. The bone should be com
' r4,y Mght, smooth and dense in
Niure. The competition will not he
.nlted IN any one breed but in So
cteng the grade heifers they should
morn as closely as possible to tha
eeo which they represent.
overcoming Difficulties in
Churning
J. T., n
nave a COW that gives a nice
lou or sweet milk and makes
good' firm butter, but after the
the milk is churned it nearly ali
goes TO whey and there is
hlefavy granny substance in the
notion Her calf is three months
ola, and the milk has been this
way Tor three weeks. Please
tel me what causes this and if
there Is any remedy for it.
Judging from the description con-
tlned in your letter the milk from
Jour cow is over ripened before it is
,;hurned. In other words. it is al
lowed to become too sour. It NAV
be that you are keeping it at too
nlgh temperature. 1t is not I'M
usual for condition such as you
describe to occur, when the condi-
tain.
The first normal fermentation that
occurs in good, pure, whole milk is
hat produced by Tactic acid bacteria.
They give that mild ac.d flavor to
nix when it is just beginning to
urn. They are responsible for the
pleasant and agreeable flavor of but
er made from properly ripened milk
After the Tactic fermentation ceases,
the butyric fermentation sets in.
This causes a more complete coagu-
lation and separation of the solids
of the milk from the whey or serum.
Butyric fermentation may often
cause a most unpleasant flavor and
! odor in the buttermilk. Butyric fer
mentation may often be FASTENED by
putting the buttermilk in a con-
tainer which has not been sufficientS