Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1923-02-24
Restoring Normal Fermentation of
Milk

WarQ per acre QSlOre tHe SIup Is
planted.
Restoring Normal Fermentation of
Milk
L. B. D., Corona, Ala, writes:
We have a cow whose milk
sours but does not clabber.
When it is churned the butter
collects all right. We feed the
COW corn meal and fodder. The
milk tastes all right. What
should we do to correct this
trouble?
Occasionally you have heard, no
doubt, of undesirable lamentations
developing in the digestive tract of
the human system. Troubles of this
character may arise from over,eat-
ing, from a failure to observe prop
er dietary or from cold or disease.
The conditions portrayed will con-
tinue until a normal fermentation is
restored. Medicines are frequently
given to bring about this end. Di-
gestive tonics are used in which pep
sin, bismuth, chalk or milk of mag
nes:a predominant. By this means,
a cure is effected. l make this ex-
III OIuCl lliclI yOu
derstand that undesirable fernlenta-
ton occasionally gets into milk just
as they do into the digestive tracts
pens, the normal souring of the milk
= likely - he mtcrfered win. The
whole procedure in such an event
centers around the elimination of
the undesirable ferment and the res.
fnrotioy1 of tho ono
In your case, the best method of
procedure would be as follows:
Thoroughly wash, scald and sun all
the utensils used for holding your
milk. You cannot be too careful or
too particular about this. The cloth
ing of the mixer should be changed.
and the udder carefully washed off
with warm water before milking be-
gins. The hands should also be
thoroughly cleansed. Milk the COW
with dry hands. Aerate the milk
as soon as it is drawn by pouring it
from one bucket to another in a eur
rent of pure air. Then secure some
milk from a neighbours COW in which
the fermentation is normal and
place small quantity in the milk
from your cow as soon as it isdrawn
and aerated and cooling has begun.
This practice should restore the nor
NAL fermentation very promptly,
and it will do it successfully if you
follow out the means < c'T: batting
it which has been advised.
Leading Varieties of Irish Potatoes
r. A. ", LAGRANGE, Ga,
writes: Which is the best va
riety of Irish potatoes to plant
for home use and also for mar
ket? How many bushels will
it take to plant an acre, and
when is the best time to plant?
A number of varieties of Irish po-
tatoes grow with both satisfaction
and success in your section of Geer-
gia. The Early Rose, Red Bliss,
Triumph, Irish Cobbler and Lookout
Mountain are all popular strains.
The Irish Cobbler is a white skinned
variety. 1t does we'll in Georgia, and
is a popular variety with many
growers. The Early Rose is an old
favorite. 1t is grown extensively
in various parts of Florida. 1t will
do we'll in this state, 1t is a stand
ar dstrain, and one that is favorite
with many housewives,
| The amount of potato seed re-
| quired for an acre depends somewhat
on the distance apart in the row.
1t will ordinarily take about eight
i bushels per acre when you leave
I two eyes to the piece and cut the
/ potatoes with care. All seedsmen in
Georgia handle Maine grown Irish
i potato seed, which appears to be
the best adapted for general cultiva-
ton. The price naturally varies a
! good deal according to the quantity
needed. The best time to plant this
crop in your section of Georgia is
about EehruarY 18th