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BETTER BUTTER ON THE FARM,
_
Methods used in butter-making at
the Georgia Experiment Station, at
other stations, and in creameries are
too valuable not to be used more
generally on the farms.
In some sections of the country it
is customary to ripen and churn the
whole milk isstead of tKe cream,
Butter made in this way is inferior
to that made from cream and sells as
“country butter” at a reduced price,
Churning whole milk requires a high
temperature which injures the qua)
ity of the butter and causes consul
erable loss of butter-fat in the but
termilk. The farm-made butter of
today is consumed very largely at
home and in the near-by towns or is
.
shipped to renovating factories '’he
large markets do not use very much
of it. This, of course, helps to hold
the price of it down.
Considering tne targe quantity of
butter made on the . farms, . . it would ,«
if .. the
mean a great saving creamery
system .should be practiced more
generally. To obtain practically all
the cream from the milk and have it
in the best condition requires the use
of a cream separator. On farms
where osly a few cows are milked it
might not be profitable to invest in
a separator. There are other me¬
thods of separating, though, which
are used extensively with satisfac
faction. The deep-setting method
which consists of placing the milk,
as soon as it is drawn from the cow,
in a deep can with small diameter and
placing the can is cold water for 12
hours, is considered very satisfactory.
The quick cooling causes the cream
to rise quickly so that it may be
skimmed before its fresh sweet
is lost. Cream should be kept as
cold as possible until time for ripen¬
ing (12 hours before churning),
when it should be warmed to from
65 to 75 degrees F. and held at that
v temperature until it thickens and has
n mild acid flavor.
When cream has ripened at the a
bove temperature it should be cooled
quickly to churning temperature.
This temperature depends upon the
season of tc year and other factors,
but is usually from 52 to 00 degrees
F. in the summer and from 58 to 66
degrees F. in teh winter. When
rream is properly prepared it usually
requires from 30 to 40 minutes to
churn it at the right temperature.
There is no short cut in chursing and
undesirable result^ may be expected
when such is undertaken. The churn
sould be stopped when the butter
I)©®®#®©®®®®®®©®®®®®©®®®©®®#®®®®®© ®®®®®®®®®®®@ C©X©J(e §)®®(©)®©(S
©
d ©
For Sale to Highest Bidder
d (§3
d At Perry, Georgia, on March 2nd, 1920, Legal hours of sale—the following d
d property:
d 75 Shares of South-Western Railroad Stock, TERIVSS CASH- ©
c©j
d m
d d
d d
d West half of Lot No. 22 in the 8th district of Macon d
d 101 l |-4 Acres more or less, being the d
d County, all foot in cultivation, one-half mile West of Slappey, Geogia.
open, every 8°|„ This land is absolutely level, and red
D Terms 1-3 cash, balance in 1 to 2 years at interest. d
d clay sub-soil.
d
d d
d the of J. C. Slappey, deceased,
d Also, 90 acres of land in and near Fort Valley, about property equal each side of d
known as the Matthews, Brown and Corbett lands, amounts the on North boundary,
Green Street, and Columbus branch of the South-western Railroad is d
worth $1000.00 an acre for building lots or $500.00 per acre for peach trees. Terms 1-4 d
d cash, balance,- one, two and three years at 8 °|<> interest.
d
d SLAPPEY, d
CEO. H. d
d m Executor of Will of J. G. Slappey.
d
Wmm® ©© C©J y 5 T'Si m m C©J CD m
THE LEADER-TRIBUNE, FORT V ALLEY, OA., FEBRUARY *«. U> ?0 -
granules are the sl/.e of grains of
'wheat. While in the granular con
dition, butter should be washed
twice with pure water at about the
same temperature as the buttermilk.
The buttermilk should be washed out
! onot worked out.Salt should be add
ed at the rate of threce-fourths of
( as ounce to the pound of butter. The
butter should be carefully worked
until the salt is evenly distribuaed
and a solid, smooth body is formed,
j To with overwork it produces a and salvy injures body
greasy appearance
the keeping qualities, Butter that is
to be marketed should be in prints,
wrapped in parchment paper, and in
closed in paraffined cartons.
i 1>. (J. SULLINS,
Animal Husbandman,
i Georgia Experiment Station.
i
COMPOSITION OF VELVET
BEANS.
'
Vflriotv variety tests tesis on on velvet veivti beans Deans , have navi I
Keen Deen conaucrea conducted at at the me Georgia ueorgia Ex- c.\
periment Station for several years.
Thirty varieties have been grown and
asalyses and feeding trials made.
The composition of velvet beans
varies considerably for the different
varieties, and for the same variety
greatest differences are noted in the
content of protein and fat. Ash
and crude fiber does not vary so
much.
Te protein and fat contents of vel¬
vet bean meal of four varieties
grown at this Station under similar
conditions are shows:
Early Speckled
PROTEIN FAT BEAN HULL
11.81 </, 4.75 74.1 25.9
Osceola
PROTEIN FAT BEAN HULL
14.87 3.50 62.1 37.9
Yokahama
PROTEIN FAT BEAN HULL
15.06 2.51 54.9 45.1
Chinese
PROTEIN FAT BEAN HULL
1 6.25 2.74 56.8 43.2
The protein of the early speckled
is much lower and the fat is con¬
siderably higher than in the other
varieties. The bean and hull yield
of the pods are also shown. In this
respect the early speckled is decidely
superior to the other varieties, yield¬
ing about 75 per cent of boas. Prob¬
ably in lower sections of the State
the bean yield of the other varieties
would be higher. The feed value of
velvet bean hulls is low and the
hard .. glassy” structure of the hulls
has caused serious objection to vel-
vet bean meal as a feed for hogs.
In feeding trials which we con- (
ducted in 1917 it was found that:
when fed alone 84 per cent of the,
dry matter of velvet bean meal was
digested. An average quality of the
meal we have fed contains per hun
dred pounds: 89.39 lbs. dry matter,
4.57 lbs. ether extract, 14.43 lbs.
crude fiber, 4.25 lbs. ash, 17.50 lbs.
protein, and 48.62 lbs. nitrogen-free
extract. 2.2 lbs. of velvet bean meal
is equivalent to a pound of cotton¬
seed meal for producing beef.
FRED H. SMITH,
Chemist,
Georgia Experiment Station.
NAILING THE MOTHER-IN-LAW
JOKE.
That coarse old “mother-in-law”
got the worst blow a few days
it was killed and flung to obliv¬
ion. It happened like this: Meet
St. Onarles , g'oing ,__, home af- .
a man 7,
his day task . , had , ended , . the
s
it stock-in-trade” of a news hunter
uppermost in mind, I asked for
“something new.” He looked ser¬
and said, “You know J ave been
of someone all day. This
the anniversary of my mother-in
death. She so loved flowers,
I sent some of her favorite kind to
he put on her grave. We all miss
terribly.” So there it was; I
just see her! Motherly, every
inch of her! The children never
away from her but brought the r
to widen her circle. Ago
not gouch her, it only softened
and sweetened. I did not know this
but I went home with rev
in my heart for one who could
mother with such wideness that son
in-law, in the midst of a busy life,
sent her favorite flowers to place
the mound as .a token of re
“No,” he said, “I don’i
believe I know any news, »» He did,
It was a pleasant piece of
that I have since pondered, and
now pass on.—L. S. P., in St. Char
les (111.) Chronicle.
•o
PICTURE FRAMING
Have that calendar framed, at
B. Cunningham’* Ten Cent Store
11-14-tf.
—o
A woman forms her opinion of
from what she sees in her
a man forms his opinion of
from what he sees in a wom
eyes.
Just Received
A Car Load of
TIS m L
mm / M ' , 'i NS
w E HAVE just received a shipment
of a car load of Thornhill Wagons
the wagon made in the heart of the
hardwood region of tough highland oak
and hickory.
These are t*he long wear wagons with
many patented features. Made with the
old standard track. . Vf
Not the lowest priced wagons but the best and in
the end the cheapest. [Ml-*],
mmdSm 11 m ma l \i
■ IS
if n
a
: -
Vi I
CARITHERS & EVANS,
Fort Valley, Ga.
rull for a Bigger and Better Fort Valley.
■r