Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1922-02-23
AGRICULTURAL EDUCATION
BY DR.. ANDREW NJ SOULE .

pounds when mature. They are beau
tiful, attractive animals showing
every evidence Of a refinement of
character due to high breeding. Jer-
seys are healthy in Georgia, and
their wide dissemination is a fact in
their favor.
On the other hand, the Guernsey
is not dissimilar to the Jersey. Pos
sibly they are a little larger and
coarser and somewhat heavier in
bone. Like the Jerseys, the Guern-
sey comes from one of the Channel
islands. The milk is rich in butter
fat and the breed characterized by
it's ability to yield large quantities
of milk. The Guernsey is in many
respects a coming breed. AS the
breed grows in popularity there is
a chance for those who begin to han
die them now to sell some of the
young animals to advantage for
breeding purposes.
Personally I would not hesitate to
use either one of these breeds for
dairy production. If I were going
into the butter producing business
1 would certainly use either the Jer-
sey or Guernsey. If [ were going
into the cheese business or the sell
ing of milk I would prefer the Hol-
stein. In choosing a breed it is i'm
portant to secure one which is we'll
adapted to local conditions. The
Guernsey has been disseminated
widely enough in the south to DEM
onstrate that the breed produces
economically and takes kindly to our
climatic conditions.
In choice between these two
breeds we think as much depends on
the man and the animals selected as
the breed itself. There is an old say
ing that "the eye of the master fat
tens his CATTLE" which simply means
that it is the ability of the owner to
diagnose and supply their needs sat
isfactorily, which makes the mainte-
nance of any breed profitable and
desirable.
The Amount of Cream i'm Milk
r. ]. j., Lorraine, Ga, writes:
Can you tell me how much cream
there is in one hundred pounds
of milk; also how much butter
and cheese this amount Of milk
will make?
The amount of cream there is in
100 pounds of milk depends entirely
on the grade of cream you wish to
secure. Ordinarily commercial
cream contains between IS and 20
per cent of butter fat. This repre-.
sents probably taking 20 pounds out
of each 100 pounds of milk as cream.
The percentage Of butter fat varies
in milk from different COWS. For
instances the milk from Holstein
COWS is relatively lower in butter
fat than that from Jersey COWS. Az
erage country milk contains 4 to
As per cent butter fat. Jersey milk
runs 5 per cent or even above.
Therefore, the amount of cream of
a given per cent obtained from 100
pounds of milk naturally varies. Or
dinarily there is from 3.5 to pounds
of butter fat in each 100 pounds of
milk. Butter overruns about 20 per
cent. 1t is possible to obtain, there
fore, as high as or even Z pounds
of butter fat from 100 pounds of very
high-grade Jersey milk. Ordinarily
it will take from a gallon to a gallon
and a quarter to make one pound
of cheese. There are IL gallons of
milk in 100 pounds. An expert
cheese maker might probably make
10 to IL pounds Of cheese out of 100
pounds of milk.
Spraying Peach and Apple Trees
l.. B. j., La Grange, Ca,
writes: 1 wish some informa-
ton in regard to the spraying
of peach and apple trees at this
time of year.
During the dormant season the
best spray to use on apples and
peaches is the concentrated lime-sul-.
phur solution. For peaches it should
test As degrees Baume and for ap-
pies probably degrees. This mate
rial is used against the San Jose
scale and other scale insects. APP
plications should be made only aft.
err the leaves have dropped, but we'll
before the buds have opened in the
spring. In case the orchard is badly