Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1923-01-23

WV
are board and lodging. Book an6
laboratory expenses will cost ap
proximately $35 to $45. The main
tenance fee amounts to $50.
One taking an intensive course 1r
agriculture would have compare
lively little time for labor. 1t is
BEST. therefore, to either accumulate
the money before coming, or to Sc
cure a scholarship appointment Oh
borrow such funds as may be neces
sary. Many students earn q par
Of the cost of their courses o.
study. A few exceptional men are
self-sustaining in this respect. Those
who are putting themselves through
college, as a rule, study eight
months and work four months.
Care and Cultivation of Kudzu
Plants
II. L. H, Moultrie, Ga,
writes: Please let me know
when is the proper time to set
out kudzu plants, in the fall or
spring. Any information you can
give me in regard to the plant
ing and cultivation of this crop
will be appreciated.
Kudzu plants should be set out
during the winter months. You may
put the plants out from now for
ward. Plant on thin and worn land.
The better it can be prepared, the
more rapidly will the kudzu plants
establish themselves and develop a
vigorous growth. The distance
apart to plant depends a good deal
on the amount of money one can
afford to invest in an undertaking
of this kind and the length of time
in which you wish to develop a
pasture which will afford consider.
able grazing. Kudzu cannot be pas
tured in the spring of the first
year, or, in fact, during tthe early
spring season of any year. 1t furn
ishes the largest amount of graz
ing during the summer and fall. It
is valuable for dependence upon for
pasturage purposes after Bermuda
grass, for instance, has been cut
down by frost. Bur clover will fur
nish much earlier grazing in the
spring than kudzu. When kudzu is
planted relatively close together
and u large number of fine, up
right branches are developed, =
very good quality of hay can be
made from this plant. If the plants
do not branch profusely, but produce
coarse stems, it will prove of no
value for hay production. A yield
Of from two to four tons per acre
have been obtained from kudzu
in some places in Georgia. From
our point of view, it has merit for
the retaining of waste or rough
land. It also has merit for utiliza-
ton as a supplementary pasture. 1t
is of some value for hay produc'
ton. We believe there are areas on
practically every farm where kudzu
could be planted to some advantage.
The Percentage of Good Meat in a
Hog
W. E. P, Nashville, Ca,
writes: How much waste, is
there in a one hundred pound
hog, where you grind up the
meat; also how much sage and
pepper will it take to season it?
A fat hog dresses out about eighty
per cent of it's live weight. Those
that are not properly finished will
probably not dress out so well. In
exceptional cases, the waste may be
twenty per cent of the live weight.
With the average Georgia hog, it is
more likely to be twenty-five per
cent. When you grind UP one hun
bred pounds of meat, the waste will
be determined by the care with
which the bones are cleaned and the
size and weight of the bones. No
one can tell you offl>@@w Just how
much meat you will secure, because
the bones vary in size with different
breeds and grades of animals, as you
doubtless know. Age also influences
the nature and character of the
bones. The type of feed used affects
the size and composition to some
extent.
The best way for you is to weigh
the meat carefully. and, if you wish
to make good sausage. then pro-
coed as follows:
Pork sausage should be made from
clean, fresh pork only. One pound
of fat to three pounds lean is about
the right proportion. Mix fat and
lean before chopping. Put the meat
through the cutter twice. At the
second grinding add the seasoning,
one ounce of fine salt, one-half ounce
ground black pepper, one-half ounce
powdered sage to each four pounds
of meat. To preserve the red color
of the meat, add a small amount of
Salt-petre.
Sausage for immediate use may be
packed in crooks or stone jars. A
good method for preserving sausage
consists Of packing tightly in jars
or crooks then baking in an oven
until sufficient fat has been meletd
out to form a covering of one-fourth
inch thick over the top. The pack
age is then covered with cloth
over which melted paraffin is poured
to close the pores of the cloth. II
kept in a cool place, sausage thus
preserved may be kept fresh for sew
eral months.
Many farmers prefer to stuff sau'
sage in castings. These may be
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