Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1924-07-19
FARM EDUCATION
BY DIR. ANDREW NJ. SOULE
Problems of South Georgia
Dairy Farmer


Dairy Farmer
w. +. c.. Waycross, Ga,
writes: l have a Jersey cow that
had her thid calf in November.
and I have been feeding her S
quarts of Cottonseed meal and
quarts of beet pulp, but have not
been able to get her above s
quarts Of milk q day, whereas
with her first calf she gave II
: quarts. l also have trouble when
churning in making the butter
come. Your advice in these two
matters will be appreciated.
The ration you are feeding to youl
pW Is a heavy one. We think you
re emphasizing the use Of cotton
PED meal too much. This is q very
pncentrated food, as you doubtless
now, and you are therefore provid
Is your cow with more protein than
he really needs. We feel sure that
our ration will be materially i'm
roved if YOU will reduce the amount
cottonseed meal to considerable
egree and feed wheat bran in place
1t. We would suggest that you
bake ration up as follows: Take
Fual parts by weight Of wheat bran,
pttonseed meal, beet pulp and shorts.
Heed this at the rate Of one and one
{alf pounds per 100 pounds Of live
feight. 1t is we'll to weigh the food,
the excessive use of concentrates
Wasteful and not productive of an
decreased flow Of milk. This IS due
b the fact that you are simply sur
biting the system Of your COW with
pod she cannot digest. She is I'M
Er the necessity, however, of elimi-
bting this material from her system,
h4, in doing this, she is wasting a
deal OF energy which should be
ia in increasing the flow Of milk.
|;Ee your cow all the green food pos,
Nile. Pastures are excellent for this
IMPOSE, and forage crops should al
lays be planted so as to provide a
recession of green feed at those sea
pms OF the year when grass is not
valuable.
We suggest that you wash and
BALD the churn and other utensils
ped in handling the milk Of the COW
! question. You cannot be too care
in regard to this matter. After
&alding, place the utensils in the
pm. Next, wash off the udder Of the
Pw and be sure she is not gettin2
to some sWampy place where the
1der becomes re-infested with some
|rt Of bacteria that may account in
Rrt for the trouble from which she
suffering. The hands Of the milk
/ should be very carefully washed,
nd the clothing changed and also
&ashed
TROUBLES such as you describe are
Fobably due to undesirable bacteria
lining. access to the milk or to the
Fder, and hence sanitation is the
be remedy to apply. If this does
pit cure the trouble. then secure
kme milk from neighbor where the
[rmentation and souring of the milk
normal and use this as culture tc
art the right fermentation in your
ilk. Once the normal bacteria gain
e ascendency. the difficulty which
u are experiencing will disappear.
The killing of 'these animals is
accomplished by stunning with a
ow on the head followed by cut
ng the throat, or cutting the throat
nd quickly breaking the neck by
acing the knee back of the neck.
+ lst below the head, and grasping
he nose of the animal with the hand
ulling it quickly and strongly
backwards. The pelt is removed in
ne same manner as the skin Of
her animals, but the experienced
utcher uses his fist as well as the
nife in the process of SHINING. All
britain places, along the sides and
be back, the skin is so loosely at
lched to the flesh that it can be
badly and rapidly separated from
be underlying tissues by pressure
it'll the first exerted between the
Xelt and the flesh. The use of the
st, where possible, has the advan-
age of eliminating any cutting OF
be pelt or flesh in those regions
he pelt should be removed as quick.
as possible and with care not to
low the woody side to touch the
esh.
When the pelt has been removed
he animals are disemboweled and
lowed to cool out as is done with
Their butchered animals. The car
bsses. If to be retailed, the carcass
split down the middle line of the
hcllbone into two sides. Each side
ats into five parts, shoulder, breast
hort rack, loin and leg. The should
is cut so that it includes the sec.
nd rib. The short rack and breast
re cut so that they contain the
ext ten ribs. This leaves one rit
IN the loin cut. The loin is cut
ON TIE leg at the rise of the bicl-
pne by a straight cut to the front
the quarter.
The shoulder furnishes the most
ucculert roast of the carcass ir
he young, weilf1ttened animal, but
Ince it contains a considerable pro
ortion of bone and is more difficult
b carve as a roast. it usually sells
vjS siderably cheaper per pound thar
bS&l oin, leg or short rack. The short
furnishes the rib chops, the
zee GUS of the carcass. TIL,
fase furnishes stew meat The loir
applies the. loin hops and roasts
he leg is used for roasting or boil
hg.
Mutton, lamb, goat orkid veni
Dn are all meats of fine SAVIOR anC
utritive qualities. Lean mutton /:
Il about the same composition a: