Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1922-06-08
G-@ HIS
AXDREW
~ kMJULlLE

, and we have recorded a number OF
failures. One of our great troubles
has been to secure a stand of Irish
potatoes at the right time. In this
section of the state we prefer to
seed from the middle of July up to
the middle of August. We presume
that in your section you could plant
at least so days later.
In planting Irish potatoes it is nee
essary to put them in relatively deep
burrows. AS a rule we plant whole
seed, using small potatoes left over
from the first crop. The Lookout
Mountain variety is an excellent
sort for second crop planting. The
potatoes should be covered to a con-
siderable depth. A part of the fer
tilizer used should be put under the
drill row. A good formula to use is
one containing per cent nitrogen,
10 per cent phosphoric acid and 4
per cent potash. Five hundred
pounds under the drill row will prove
acceptable. Mix we'll with the sub.
soil. After covering the potatoes
to a good depth if you can scatter
over them an abundance of pine
needles or other litter from the wood
land it will be an advantage. This
to hold moisture, protects the po-
tatoes from extreme heat which is
likely to occur at the season indi-
Gated, and insures their more RAPID
and uniform termination.
After you have secured a stand
the process is comparatively sim
pie. The main thing is to keep the
bugs under control, and this can be
easily accomplished by the use Of
Paris green applied in the usual
way. If the potatoes are well
mulched they will need practically
no cultivation. If they are not
mulched some fertilizer may be
strewn down the middle of the rows.
After the potatoes are dug put
them up in standard containers and
ship through the best available mar
ket.
Foods Suited to the Brood Sow
C.. M. F.: Bradley, Ca, writes:
I have sow that will farrow in
about a month and I wish to
know what is best to feed her
on. She has the freedom Of
quarter-acre lot, and have been
feeding her on corn and velvet
beans in equal parts. 1 note
that you recommend tankage.
= what does it consist Of?
Tankage is a by-product of the
slaughter houses. 1t is made up of
fresh meat scraps, fat trimmings
and bones. These materials are
thoroughly cooked in steam tanks
under pressure. This separates the
fat. After the steam has been drawn
off the mass is settled. The fat,
which is in liquid form, is drawn
off. The residue is then dried, and
after cooling is ground to fine
meal. /As result this tankage con-
tains 30 to 60 per cent of what is
known as crude protein and / to 10
per cent fat. These feeds should
of course, be purchased on the ba-
SIS of the digestible nutriments they
contain.
A little tankage is a very desirable
amendment to use in the ration of
hogs, because it supplies them. with
elements in which their food is like
ly to be deficient. Where pigs are
fed largely on corn or velvet beans
it is especially desirable that tank
age be added. This may he accom-
plished by mixing 100 pounds corn,
100 pounds velvet beans and 10
pounds tankage together. Tankage
is so concentrated that only small
amount is fed in the daily ration,
and it is better to distribute it over
the mass of grain and feed it in that
way.
If you can supply your hogs with
a little skim milk from now on it
will be an advantage. In other
words reduce the corn and tankage
to relatively thin slop at feeding
time with skim milk.