Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1923-10-02
F ARM EDUCATION
BY DIR. ANDREW M. SOULE

Strengthening Animals on the Farm
The time of year is at hand when
cr.as Iteration should be given to the
Strengthening of the animals which
have been maintained throughout
,the year on the farm for the pur-
pose of providing an adequate. meat
supply for the family. To the aver
age individual. the selection Of ami
mails for slaughtering may not mean
very much. yet there is a lot involved
in this very important matter be-
cause in every instance. the proce-
dure is influenced by the class, age
end character of the animals to be
slaughtered. There are a good many
points to be considered even in pre-
pairing an animal for slaughtering
in order that the resulting meat may
be of the choicest quality. Lots OF
people have not given any thought
or attention to the killing and dress
ing of hogs. They do not even know
how to stick hogs properly much
less bleed them successfully. We
frequently receive inquiries as to
how to scald hogs in order to get
the hair to come off quickly and
uniformly. This shows that the sub
ject of handling farm animals for
attention and consideration as its
Importance merits. Therefore, we ad-
wise our readers to consider careful
ly the following plan of procedure,
as outlined by DIR. A. G. G. Richard
son, veterinarian. Georgia State Col
Sege of Agriculture:
Animals selected for slaughter
should be in good condition. Lean
ness in the young animal is not OBJ
jectionable. but leanness due to poor
feeding, to old age or to faulty dl'
A-sstion is Objectionable. Meat from
the carcasses of such animals is in
ferior in quality and deficient in nu-
ttritive properties. 1t is also tough
and unpalatable. The flesh OF the
properly fattened animal is superior
in flavor. appearance, tenderness
and is more nutritious. The well-bred
and well-fed animal, is as superior
for hutchering as for other purposes.
An animal may be either too young
or too old to Weld the best quality
of meat. The flesh of the very young
animal is lacking in flavor and in
nutritive properties; the flesh Of the
old animal is likely to be tough and
unpalatable. The flesh of the old
SOW, boar, bull or buck has repul-
sive sexual odor and taste. This may
not be apparent in the cooled, UNI
cooked meat, but it becomes evident
upon cooking, especially boiling.
Beef animals yield good beef at
ages varying from one to three years.
The best beef is derived from the
tvell-fattened steer or heifer of eight
cen to twnety-four months of age.
The best veal is derived from the
calf of eight or ten weeks of age.
The best pork is derived from well
fed hogs of six to ten months of age
and which weigh from two hundred
to two hundred and sixty pounds.
live weight. Good butcher hogs Of
these weights will, according to pack
ers' figures. yield the following cuts
at the quoted percentage of live
weight:
Hams, u IL per cent; shoulders,
10 IL per cent; bacon land BELLY,
il IL per cent; fat back, 10 per cent;
loins, . ga per cent; lard Including
leaf, Is IA per cent; tenderloin.
spareribs, tails, shouts. etc, 6 -
per cent; total of dressed carcass,
76 per cent. Heart, liver, cheekmeat,
Il per cent: waste, II per cent; total.
. 100 per cent.
Fancy lamb is derived from milk
} fed lambs of two months of age. but
the Majority of lambs are killed at
six to eight months of age at live
weight of seventy-five to ninety
pounds. These yield very desirable
quality of meat which is very
palatable and nutritious article of
/. food and which should appear on
our tables oftener. The best mutton
Is obtained from the well-fed wether
OF one or two years of age. The
range of ages desirable for the lamb
and sheep applies, with only slight
modification, to the kid and goat.
Prior to slaughter. all animals to
be butchered should be penned and