Agriculture for Beginners by Daniel Harvey Hill (ebook reader 7 inch .TXT) π
The joint action of air, moisture, and frost was still another agent of soil-making. This action is called weathering. Whenever you have noticed the outside stones of a spring-house, you have noticed that tiny bits are crumbling from the face of the stones, and adding little by little to the soil. This is a slow way of making additions to the soil. It is estimated that it would take 728,000 years to wear away limestone rock to a depth of thirty-nine inches. But when you recall the countless years through which the weather has striven against the rocks, you can readily understand that its never-wearying activity has added immensely to the soil.
In the rock soil formed in these various ways, and indeed on the rocks themselves, tiny plants that live on food taken from the air began to grow. They grew just as you now see mosses and lichens grow on the surface of rocks. The decay of these plants added some fertility to the newly formed soil. The life and death of
Read free book Β«Agriculture for Beginners by Daniel Harvey Hill (ebook reader 7 inch .TXT) πΒ» - read online or download for free at americanlibrarybooks.com
- Author: Daniel Harvey Hill
- Performer: -
Read book online Β«Agriculture for Beginners by Daniel Harvey Hill (ebook reader 7 inch .TXT) πΒ». Author - Daniel Harvey Hill
While the milk is still warm from the first cow to be tested, mix it thoroughly by pouring it at least four times from one vessel to another. A few ounces of this mixed milk is then taken for a sample, and carefully marked with the name of the cow. A number is also put on the sample, and both the cow's name and the number entered in a notebook. A small glass instrument, called a pipette, comes with each machine. Put one end of the pipette into the milk sample and the other end into the mouth. Suck milk into the pipette until the milk comes up to the mark on the side of the pipette. As soon as the mark is reached, withdraw the pipette from the mouth and quickly press the forefinger on the mouth end. The pressure of the finger will keep the milk from running out. Then put the lower end of the pipette into one of the small long-necked bottles of the machine, and, lifting the finger, allow the milk to flow gently into the bottle. Expel all the milk by blowing through the pipette.
The next step is to add a strong, biting acid known as sulphuric acid to the test-bottle into which you have just put the milk. A glass marked to show just how much acid to use also comes with the machine. Fill this glass measure to the mark. Then pour the acid carefully into the test-bottle. Be sure not to drop any of the acid on your hands or your clothes. As the acid is heavier than the milk, it will sink to the bottom of the bottle. With a gentle whirling motion, shake the bottle until the two fluids are thoroughly mixed. The mixture will turn a dark brown and become very warm.
Now fill the other bottles in the same way with samples drawn from different cows. Treat all the samples precisely as you did the first. Do not forget to put on each sample the name of the cow giving the milk and on each test-bottle a number corresponding to the name of the cow.
You are now ready to put the test-bottles in the sockets of the machine. Arrange the bottles in the sockets so that the whirling frame of the machine will be balanced. Fit the cover on the machine and turn the handle slowly. Gradually gain in speed until the machine is whirled rapidly. Continue the turning for about seven minutes at the speed stated in the book of directions.
After this first turning is finished, pour enough hot water into each test-bottle to cause the fat to rise to the neck of the bottle. Re-cover the machine and turn for one minute. Again add hot water to each bottle until all the fat rises into the neck of the bottle and again turn one minute.
There remains now only the reading of the record. On the neck of each bottle there are marks to measure the amount of fat. If the fat inside the tube reaches only from the lowest mark to the second mark, then there is only one per cent of fat in this cow's milk. This means that the owner of the cow gets only one pound of butter-fat from each hundred pounds of her milk. Such a cow would not be at all profitable to a butter-seller. If the fat in another test-bottle reaches from the lowest mark to the fourth mark, then you put in your record-book that this cow's milk contains four per cent of butter-fat. This record shows that the second cow's milk yields four pounds of fat to every hundred pounds of milk. This cow is three times more valuable to a butter-maker than the first cow. In the same way add one more per cent for each higher mark reached by the fat. Four and one-half per cent is a good record for a cow to make. Some cows yield as high as five or six per cent but they do not generally keep up this record all the year.
Fig. 274. Babcock Tester and How To Use It
The Babcock tester shows only the amount of pure butter-fat in the milk. It does not tell the exact amount of finished butter which is made from 100 pounds of milk. This is because butter contains a few other things in addition to pure butter-fat. Finished and salted butter weighs on an average about one sixth more than the fat shown by the tester. Hence to get the exact amount of butter in every 100 pounds of milk, you will have to add one sixth to the record shown by the tester. Suppose, for example, you took one sample from 600 pounds of milk and that your test showed 4 per cent of fat in every 100 pounds of milk. Then, as you had 600 pounds of milk, you would have 24 pounds of butter-fat. This fat, after it has been salted and after it has absorbed moisture as butter does, will gain one sixth in weight. As one sixth of 24 is 4, this new 4 pounds must be added to the weight of the butter-fat. Hence the 600 pounds of milk would produce about 28 pounds of butter.
EXERCISE
1. Find the number of pounds of butter in 1200 pounds of milk that tests 3 per cent of butter-fat.
2. A cow yields 4800 pounds of milk in a year. Her milk tests 4 per cent of butter-fat. Find the total amount of butter-fat she yields. Find also the total amount of butter.
3. The milk of two cows was tested: one yielded in a year 6000 pounds of milk that tested 3 per cent of fat; the other yielded 5000 pounds that tested 4 per cent. Which cow yielded the more butter-fat? What was the money value of the butter produced by each if butter-fat is worth twenty-five cents a pound?
CHAPTER XII MISCELLANEOUS SECTION LXIV. GROWING FEED STUFFS ON THE FARMEconomy in raising live stock demands the production of all "roughness" or roughage materials on the farm. By roughness, or roughage, of course you understand that bulky food, like hay, grass, clover, stover, etc., is meant. It is possible to purchase all roughage materials and yet make a financial success of growing farm animals, but this certainly is not the surest way to succeed. Every farm should raise all its feed stuffs. In deciding what forage and grain crops to grow we should decide:
1. The crops best suited to our soil and climate.
2. The crops best suited to our line of business.
3. The crops that will give us the most protein.
4. The crops that produce the most.
5. The crops that will keep our soil in the best condition.
1. The crops best suited to our soil and climate. Farm crops, as every child of the farm knows, are not equally adapted to all soils and climates. Cotton cannot be produced where the climate is cool and the seasons short. Timothy and blue grass are most productive on cool, limestone soils. Cowpeas demand warm, dry soils. But in spite of climatic limitations, Nature has been generous in the wide variety of forage she has given us.
Our aim should be to make the best use of what we have, to improve by selection and care those kinds best adapted to our soil and climate, and to secure, by better methods of growing and curing, the greatest yields at the least possible cost.
2. The crops best suited to our line of business. A farmer necessarily becomes more or less of a specialist; he gathers those kinds of live stock about him which he likes best and which he finds the most profitable. He should, on his farm, select for his main crops those that he can grow with the greatest pleasure and with the greatest profit.
Fig. 275. Filling the Barn with Roughage from the Farm
The successful railroad manager determines by practical experience what distances his engines and crews ought to run in a day, what coal is most economical for his engines, what schedules best suit the needs of his road, what trains pay him best. These and a thousand and one other matters are settled by the special needs of his road.
Ought the man who wants to make his farm pay be less prudent and less far-sighted? Should not his past failures and his past triumphs decide his future? If he be a dairy farmer, ought he not by practical tests to settle for himself not only what crops are most at home on his land but also what crops in his circumstances yield him the largest returns in milk and butter? If swine-raising be his business, how long ought he to guess what crop on his land yields him the greatest amount of hog food? Should a colt be fed on one kind of forage when the land that produced that forage would produce twice as much equally good forage of another kind? All these questions the prudent farmer should answer promptly and in the light of wise experiments.
3. The crops that will give us the most protein. It is the farmer's business to grow all the grass and forage that his farm animals need. He ought never to be obliged to purchase a bale of forage. Moreover, he should grow mainly those crops that are rich in protein materials, for example, cowpeas, alfalfa, and clover. If such crops are produced on the farm, there will be little need of buying so much cotton-seed meal, corn, and bran for feeding purposes.
4. The crops that produce the most. We often call a crop a crop without considering how much it yields. This is a mistake. We ought to grow, when we have choice of two crops, the one that is the best and the most productive on the farm. Average corn, for instance, yields on an acre at least twice the quantity of feeding-material that timothy does.
5. The crops that will keep our soil in the best condition. A good farmer should always be thinking of how to improve his soil. He wants his land to support him and to maintain his children after he is dead.
Since cowpeas, clover, and alfalfa add atmospheric nitrogen to the soil and at the same time are the best feeding-materials, it follows that these crops should hold an important place in every system of crop-rotation. By proper rotating, by proper terracing, and by proper drainage, land may be made to retain its fertility for generations.
EXERCISE
1. Why are cowpeas, clover, and alfalfa so important to the farmer?
2. What is meant by the protein of a food?
3. Why is it better to feed the farm crops to animals on the farm rather than to sell these crops?
SECTION LXV. FARM TOOLS AND MACHINESThe drudgery of farm life is being lessened from year to year by the invention or improvement of farm tools and machines. Perhaps some of you know how tiresome was the old up-and-down churn dasher that has now generally given place to the "quick-coming" churns. The toothed, horse-drawn cultivator has nearly displaced "the man with the hoe," while the scythe, slow and back-breaking, is everywhere getting out of the way of the mowing-machine and the horserake. The old heavy, sweat-drawing grain-cradle is slinking into the backwoods, and in its place we have the horse-drawn or steam-drawn harvester that cuts and binds the grain,
Comments (0)