Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1921-12-24
AGRICULTURAL EDUCATION
-.s BY DR.. ANDREW M. SOULE

of beef. 1t is important to follow
out all the details with the utmost
care.
The pieces commonly used for
corning are the plate, rump, cross
ribs and brisket, or in other words,
the cheaper cuts Of meat. The
pieces for corning should be cut
into convenient-sized joints about
five or eight inches square. 1t
should be the aim to cut them all
about the same thickness so that
they will make an even layer in
the barrel.
Meat from fat animals makes bet
ter corned beef than that from
poor animals. When the meat is
thoroughly cooled it should be
, corned as soon as possible, as any
decay in the meat is likely to spoil
the brine during the corning pro-
cess. Under no circumstances
should frozen meat be brined.
Weigh out the meat and allow eight
pounds of salt to each 100 pounds,
sprinkle a layer of salt one-quarter
of an inch in depth over the bottom
of the barrel; pack in as closely
as possible the cuts Of meat, MAX
ing layer five or six inches in
thickness; then put on a layer of
salt, following that with another
layer of meat; repeat until the meat
and salt have all been packed in
the barrel, care being used to re-
serve salt enough for a good layer
over the top. After the package
has stood over night, add, for every
100 pounds of meat, four pounds of
sugar, two ounces of baking soda,
and four ounces of saltpeter, dis
solved in a gallon Of tepid water.
Three gallons more of water should
be sufficient to cover this quantity.
In case more or less than 100 pounds
Of meat is to be corned, make the
brine in the proportion given. A
loose board cover, weighted down
with a heavy stone, or piece OF iron,
should be put on the meat to keep
all of it under the brine.
It is not necessary to, boil the
brine except in warm weather. If
the meat has been corned during
the winter and must be kept into
the summer season, it would be well
to watch the brine closely during
the spring, as it is more likely to
.spoil at that time than at any other
season. If the brine appears to be
ropy or does not drip freely from
the fingers it should be turned Off
and new brine added, after care
fully washing the meat. The SUI
gar or molasses in the brine has a
tendency to ferment, and unless the
brine is kept in a cool place there
is sometimes trouble from this
sourceA The meat should be kept in
the brine twenty eight to forty days
to insure thorough corning.
The Feeding Value of Corn Meal for
Dairy Cows
E. G. c., Eatonton, Ca, writes:
What is the feeding value OF
corn meal and corn chops as a
dairy feed as compared with cot
ton seed meal? Our county will
have a large corn crop and as
we know there will be limited
market for it, and as we use a
great deal of cottonseed meal
would it not pay to have our
corn ground and substitute for
cottonseed meal?
Many feeding tests have been made
to determine the relative food value
of a high-grade cottonseed meal as
compared with corn or corn and cob
meal. In these tests it seems to have
been clearly demonstrated that a
pound Of cottonseed meal was equiv
alent in feeding value to about LIS
pounds Of corn. However, this is,
after all, a relative determination for
the following reasons: Cottonseed
meal is too concentrated when fed
by itself to dairy cows to give the
best results. In other words, it con-
tains a superabundance of protein.
If you attempt to maintain COWS on
it exclusively there is danger of up
setting the digestive system. On the
other hand, if you combine corn
and cob meal and cottonseed meal in
equal proportions you will obtain
better ration. Corn, as you know,
is too fattening for dairy cows. 1t
is deficient in ash and protein. When
mixed with an equal part of cotton
seed meal these deficiencies are
largely overcome. There is no rea-
son, therefore, why you should not
be able to combine these two prod
ucts Of your community to good adj
vantage and feed your cows more
economically and satisfactorily than
they have ever been fed before.
You can also combine 600 pounds
of corn and cob meal with 100
pounds Of cottonseed meal and make
a superior rati6n for horses and
mules. Combinations Of cottonseed
meal and corn meal make excellent
winter rations for fattening beef
cattle. Cottonseed meal, of course,
has very little food value for hogs,
though it may be used for short pc
RODS of time in combination with
corn and cob meal on the basis of
a mixture of parts of corn or
corn and cob meal to one part of
cottonseed meal. We would not
feed this mixture to hogs for more
than 60 to 80 days. They should at
the same time have the opportunity
to run on a good pasture.
Raising Onions on a Commercial
Basis
w. r. c., Millen, Ga, writes: I
wish all the information you can
give me regarding the raising of
onions.
There are two ways Of propagating
onions, which may be followed. Sets
may be put out from September to
November, and from January to
April Plant at depth of one to two
inches. The rows should be to 6
inches apart in the drill. We prefer
the wider spacing. 1t will take a
quart of sets to a 50-foot row, or
about s bushels per acre. Varieties
which may be planted are the Ber-
muda, Yellow Danvers, Prizetaker,
and the Silver Skin. 1t takes this
crop from so to 120 days to mature.
Seed may be sown in Georgia IN
October in the open. When this is
done transplanting must be institut-
ed later on in the season when the
onions become about the size Of a
goose quill. Seed may also be sown
in January and February, trans.
planting, Of course, to be undertak-
en- at an appropriate time.
Onions require a soil which is