The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1885-12-20

enough Tor any other use are ACCORDING
IIy devoted to sheep pens. Vast num-
Ders are often, huddled into such low
damp places. where they have to carry
their headslow in order to get around
Ihese places are usually quite warm.
and for this reason, probably, the own
ers think them just adapted to the pur-
pose. sheep need dry, roomy quarters
JUST as much asahorses or any other
animal does. Sheep can stand cold
quarters, II they are only dry and airy.
NOT snould too many sheep be huddled
INTO snail pen. They cannot possibly
thrive IN THIS way The weaker must
Succumb, and even the strongest are
injured by this condition of things II
is better to separate them. even If the
pen be large and roomy. -Ex.
Its surprising how many poultry,
men are bothered by minks. / hasten
to implore you to publish the following
plan for destroying these enemies of
Gel VIDE boards and place all around
the inside OF your yard Tor on the side
the mlnks enter, leaning against your
yard fence and about six inches ont
from the bottom, so as to leave run"
behind. Place the boards butt to INIT
making close joints, and al intervals of
TWO or three boards make a small hole
opening into the yard under the edge
as above. Directly behind these holes
place your trap q use number two.
single spring "Newhouse" steel tram,
covering it well.
covering your trap is very particular.
Make hole Just deep enough to leave
your trap level with the surface of.tbe
| ground, then cover the jaws and springs
with sawdust or light earth, making
everything look natural; drop careless
ly dead leaf on the pan" so as to
cover IL well. Care should be taken not
to get Jumps of earth under the 'pan. J"
! See that your chain is fastened firmly
or you will lose your trap. Be careful
and not make your holes under the
boards too large, orsome inqusitive bird
/ will get its neck squeezed.
The above is the best plan I know OF.
Tor your traps can remain set both day
and night, without danger to the fowls
a mink or weasel will not climb over
! the boards when they can travel on the
ground or under.
When the above plan cannot be car
REQ out, as IN the case with an open
yard, try this:
Around the fowl house make piles of
roots, rubbish, sticks, etc., say three OF
four, and so arrange them as to leave a
small hole in each. Set your trap Just
at the entrance of the holes, and cover
well. Put a few drops of the following
oil just beyond the trap-abouta foot or
so. Take trout, minnows, or cells and
cut fine, put into bottle lightly corked !;
| hang this in the sun for three weeks,
when an oil is formed by decomposition.
Minks will leave your hens to follow up
this scent. Care should be taken to
spring your traps every morning.
| For the benefit of those who do not
know what is working among their
birds, will say that when you go out
in the morning to feed, and find your
precious charges lying in heaps all over
the house. with teeth marks on the top
of their heads and bloody wounds in
the necks or under their wings, you
may be sure they are mink marks. 1t
is surprising how .many fowls they will
destroy In a night. Where these pests
abound think the poultry house should
be several inches above the ground. and
made tight. Minks Will go through
hole not larger than two inches in diam
eter.-ET.
The lowering temperature as the sea
son advances towards winter, is the chief
cause of all the trouble with the churn-
ing of the cream. Not only is the
cream often churned when it is too cold
but the milk, when set for the cream to
rise, is kept at a temperature not favor
able to the best results. Cream will
rise under almost any condition, but it
separates much more readily, and gives
the best results at the churn, when the
conditions are mosi favorable. If cream
is raised by deep cold setting, it is usual
ly only necessary to bring it into a
warm room some little time before
churning to give it chance to ripen.
The ripening process may not be easy
to fully explain, but it is quite certain
that sweet cream, allowed to stand in
a warm room TILL slight acidity can be
detected, is much more readily churned
and will make a better quality of but
ter, and to the practical butter maker
knowledge of the mere fact Is of more
importance than the knowing why.
Sweet cream is more slippery and offers
less resistance to the churn dash or
floats than does cream that is ripened |
by souring.
Again, cream rising slowly in the !
open air, as when setin- shallow pans, |
at this season Is inclined to take on !
slight bitterness, due. it is claimed, to a |
certain kind of fermentation. which |
takes place only at low temperature
The remedy for all this trouble with the |
cream in cold weather. is 10 set the /
milk in a clean Toom that is warmed ar |
tifciallv to such a temperature as will 1
invite acidlty within thirty-six hOurs,or |
t bring the cream to the warm room
some hours before attempting TO chuTn
it. Cold, sweet cream may be ripened
quite rapidly by adding little sour
cream, and warming the whole stirring
dnring the process. An easy
way to do this is to set the vessel OF
cream into another larger vessel OF
warm water. If the water is very
warm. really hot. it will be very neces-
sarv to stir the cream constantly to pre-
vent the outside portion from getting
scalded. Were every particle sweet,
his high temperature would do little
larm. but the sour cream added might {
De changed TO cheese by the heating, or
.atker the sour milk IN the cream might
,e so changed. There is no harm to be
from letting the cream be-
,1ine ten degrees too warm for lmme- |
iiate churning, say seventy degrees. !
The souring VIII go on more rapidly at
his temperature. Before churnlng,
however. tn. 4 temperature must be
brought to about sixty degrees, the ex- :
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