The Warner weekly sun. (Warner, Brown Co., Dakota [S.D.]) 1883-1885, 1885-07-10

and expect to see the women foIksgood
natured.
3. To have q lot of haIf-fed ENACT
ated, lonesome-looking fowls, roosting
~de,ectedly in some old cottonwood
tree, when a few good, healthy, WELL
bred chickens, properly housed, would
make the poultry yard an honor, in
stead OF a disgrace
Points FOR the Dairy
I. In making butter, good sound,
wholesome food is indispensable. To
make q good article from poor materl-
al is as impossible in dairying as in
any manufacturing industry.
2. In making cheese, the full heat in
scalding should be reached very grad
ually. TcS suddenly heat a cube of
curd, is to contract the pores so that
the whey and gas of the interior are
not fully liberated, and going into the
cheese cause bad effects.
3. Excessive acidity in cream be-
fore churning causes a partial separa-
ton of the butter fats, and the acid al
so develops glycerine from one of the
oils composing these fats. Souring
cream does not add to the quality OF
butter; it simply creates a stronger fla
yor; in contrast to the delicate flavor
of unsecured cream, which is the true
flavor of aroma.
A.. Natural vegetable acids do not
harm milk, but the artificial acid of
fermenting food introduces ain ele-
ment into the consumption that it is
not possible for nature TO, neutralize,
and hence affects the milk. The
reason is that the caseinous matter of
milk more readily attaches itself to
the butter globules in summer than in
winter, and that this adhesion can best
be prevented by a cooler temperature
of cream when churning is a fact.
Sudden changes in the color of but
ter, unless caused by sudden changes in
food, say from oat and corn meal to
bran of poor quality, or rye meal, is
caused by churning too warm and
loading the butter with casein. Soft
and white buttermilk are both due to
one cause-too highly charged with
the solid matter of buttermilk.
q. Butter Is a very difficult article
to keep, unless a very low, uniform
temperature can be secured, Where
butter is needed for long keeping, the
best way is TO make in small and
somea hat oblong rolls; wrap closely
in we'll brine-washed, muslin acloths,
and immense them in brine matte from
boiled water. There should be kept
beneath the surface so that the ar VIII
not get to them. A small quantity can
thus be had at any time.
% TN.A1- IAA... A. - IeA~t g.
several months should never be placed
upon the ce lar bottom. This causes
two degrees of temperature in the
crock, which will be- at the expense OF
| the quality of the batter nea the top.
The crooks will keep their contents far
better if placed at least a foot from the
cellar bottom upon bench and q thick
wooden cloth thrown over it.
9. Guess work about cheese and
| butter should never be tolerated. IL Is
impossible to guess, with the finger,
within eight or ten degrees nfsshA aet.a-
al temperature of a churning Of cream;
besides, it is always some troHble to
wash the finger before testing the
cream. Four or five degrees even
make all the difference between good
and psor butter.
10. Washing butter with brine has
two effects. III the lne grained butter
is allowed to stand for some time In
the brine, the latter will, by the natur-
al laws Of gravity. cause the solid or
| cheesy matter in buttermilk to assume
q lower strata, and can thus be drawn
out from underth the butter. The added
water has also an affinity for the sugar
g I'll 49, 49, "a ~-.tl "a 49,
dawn off The brine also causes q,
slight contraction of these butter glo-
bules, which causes increased kindness.
Farsa Notes.
Feed the poultry just before it goes
to roost, and again Just as o as it's
light enough to see, or leave the food
where they can get ii themselves in
the. morning.
A. Mitchellville, Iowa.. correspondent
a ks if he can put a hydraulic ram III
a ditch Of never failing water. Ii he
ha sufficient fall he, CAM He0ught to
have a fall OF a foot or two.
sheep should have the:rf feet trimmed
al least twice q year. say an exchange.
If they are not trimmed, the hoof curlS
under at the edges and retains a mass
of filth and dirt, which is apt so cause
foot-rot.
Are the Percheron and Norman
horses the same? we are asked. We
know of no material difference. Per-
haps those who advertise Normans and
Percheons can explain considerable
difference.
We are q ked if sock will not grow
larger and of better quality in cold
than In a warm climate. Well, we
suppose that the question may be
fairly answered in the affirmative. A
cold climate IS Q invigorating.
A correspondent asks us if the Aber-