Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1922-03-02

an hour in a weak solution OF sui
phuric acid and salt!
Tanning is accomplished by the
use of vegetable tannins and min
eral salts such as alum and salts Of
chromium. Vegetable tanning was
formerly used almost exclusively.
Oak bark provides much of the
vegetable tannage used 1t is OBJ
tanned largely from the Blue Ridge
regions of the Allegheny mountains
and from California.
After the, process Indicated mas
been accomplished hides are hung
on sticks in oak liquor for about
a week and then taken out ana
laid flat in large pits. Bark liquor
is then run over them until lne
whole is covered. The hides are lett
in the pit for sufficient length
Of time to cure them satisfactorily
Destroying the San jose Scale >
A. C. D., Chatsworth, Ga,
writes: What is the best remedy
for San Jose scale on fruit
trees? What will prevent worms
from boring in at the roots!
What is the best solution to use
as a spray on fruit trees?
The best remedy to use against
the San Jose scale is the concentrat-
ed lime sulphur solution. This ma
terial should be applied immediate.
ly, or certainly during the month Oh
February, any time in TACT peI0re
the buds begin to swell. Th!s IS a
very strong fungicide and Kills an
enormous number Of spores during
the winter. 1t may be made as fol-
],A1rndo IF Trash lime
and mix Herewith 80 pounds of sui
phur. Add the required water,
which is so gallons, and boil for SO
to so minutes. AS some of the
water will veaporate this should be
replaced so as to keep the amount
at SO gallons. When properly di-
luted this will make a spray of 300
to $50 gallons of material. tits very
important that this mixture be made
up carefully and accurately. You
can, Of course, purchase this ma
terial in a commercial form. You
would need a barrel outfit to use this
spray effectively.
! There is no way of preventing
worms in trees beyond removing the
earth from around the base of them
at this season of the year, examining
the trees carefully, and destroying
the borers in the openings found by
means of inserting a red-hot wire
into the burrow. After. the jborers
have all been destroyed then the
earth should be replaced around the
base of the tree.
Z Curing Meat Acceptably ON the
Farm
3. G., Dexter, Ga, writes:
p1nocn CiU0 mn q dnnnY1Hohln
process for curing meat. There
is lots Of meat lost in this coun-
ty unless we carry it to the
packing house, and we wish
some way of saving that ex-
pense.
In curing meat it is first necessary
to see that the animal heat is prop
er1y gotten out of it. To this, end
the greatest care must be exercised
during weather such as we are now
experiencing. During warm wealth
err, such as we have had recently,
it is necessary to use ice to thor
oughly chill and cool the meat after
the animals have been slaughtered.
The best way to do this is to break
up the ice, about one pound for each
pound of meat, and pack it around
When the meat has been thorough
ly cooled, but not frozen, then it is
ready to cure. Meat properly han
died in the manner indicated can
be brined and kept ,acceptably. Those
who are experiencing trouble with
tainted meat are not chilling it prop
erly or sufficiently. 1t is important
to remember that the meat might
appear to be cool on the surface
and still not thoroughly cooled down
to the bone.
After the meat has been properly
chilled then obtain receptacle large
enough to hold that which you wish
to cure. A hardwood barrel which
has been thoroughly cleaned and
scrubbed out with boiling water will
answer very well. Large. earthen
jars can also be used. The large
cuts should be placed in the bottom
of this receptacle. For each 100
pounds of meat to be cured take
eight pounds of salt, four pounds of
brown sugar or molasses, and three
ounces of saltpeter, Make this into
a brine by using -four gallons of
water that has been Boiled very thor
oughly and then allowed to cool.
Cover the meat with this brine and
place a weight on top to keep all
of it well covered by the solution,
The meat should be cured in this
fashion for ten days or two weeks.
Then the solution should be poured
off and the meat repacked. If the
brine becomes sour or stringy, re-
move and reboil it very thoroughly,
or replace entirely with fresh brine.
1t takes from thirty to forty days to
cure bacon and shoulders by this
process, and forty-five to sixty days
for the larger pieces.
After the brining process has been
finished hang the meat above a
slpw fire and smoke to taste. Then
put up in canvas sacks and cover
with a yellow wash to protect from
infestation by shippers or other in
sect pests.