The Mineral argus., 1885-07-16

afed. lOne-Ome-IoOking fowls, roosting
de iectedly in sOme old cottonwood
tree. when few good. heaithy. wei.
red Chickens. properly ho'sed' wouiu
make the oultry yard an honor' in-
stead OF a Disgrace.
Po,uss FER the Dairy.
.;, .,,,.. o,, sorra
ma 49,; 49,, r.,
wnEiesonc ~ ~ 'HnsP.nsao ,,,.,-;,
IN MAJ svou "it' .on po .'; az ~
nl; $3.50.
any manu- "''"''"s '"""s'!
:: In making chee>e.the full heat IN
scalding should he Reached very grau
nal'y. 10 suddenly neat cuoe Oh
eurd. Is to contract me pores so tnat
the whey and gas OF the interior are
not fully liberated. and going into the
cheese cause bai enects.
3. Excessive acidits in cream be-
fore churning causes partial separa-
ton of the butter fats. and the acid al
So develops glycerine from one OF the
oils composing these fa'S. Soufing
cream does not add to the qnaiity OF
butter; IT simply creates stronger ma
vor: in contrast to the delicate haVot
OF unsecured cream. which Is the true
flavor OF aroma.
=. Natural vege'aoic acids 90 nov
harm mix. but the artiiiriai aciu Oh
fermenfing food introduces an eie-
melt into the consumption mat IL Is
not possible for nature 10 neutraiine.
ana hence aneets tne hliik' Ihe
reason Is that the easeln"u, matter OF
milk more read ~ attaches useiI 10
the butter Eiobules III summer IMAM IN
winter. and that TINS adhesionca pest
be prevented by cooler temperature
OF cream wheh churhnS Is rae,
sudden changes IN tne c"ior OF put
ter. unless caused by sudden changes IN
food. sAi from oat ana corn meai 10
bran 81 poor I"aiity. or rye ineai.
caused by churning TOO warm anu
loading the butter win .a,eih. Oo,t
and white b',ttermllk are Dotn que 10
one cause-too highly charged Win
the solid matter OF p"ttrriniis.
q. Butter IS very u'',ieun aI.i.le
TO keep. unless very low, UNIFORM
temperature can oe src"rei. mere
butter l. needed Tor Iohg AeeP' '"1
bes' way Is I" m axe In smaii anu
,omeh nat oDiong roil,' wrap cioseis
in wei prihe,wasncu muslin c'.ns,
and immerse them IN prime maze from
boiled water. There should DE KEEP,
beneath the surface so that the ar VIII
not get TO them. small q"antity can
thus he had at any time:
>. Crooks OF butter 10 DE KEEP, 10!
several mohth> shoni" liver NC P'"'co
upon me &c lar oo'toi"-
crocl Which will be NJ the expense OF
tho ou,l;,v Of The butter near the ton.
M - viii loon ,he;r contents far
he,tsr ~ nI,ceJ NJ least a foot from the
cellar bottom upon a bench and thick
wooden cloth thrown over II. =.
2. Guess work about cheese ana
butter should never be tolerated: IL Is
impossible to guess, with the hhger'
within eight or ten degrees OF the actu-
~ e"Pcra'"'c VI c"'. mn ~ 49,
,' a.. So So ,..,;nr ~,
WASH '"G my. =
crea". Ic"n ~' NV ,,,. -
naSo "a, W.
"" ~ -. .,,,,,r Nth br;ro bo,
two o,,.c,. Ifthr t,nc Grained butter
: - ,l,nw..l In .,,nd for some time in
n, hr;r. Nh. Latter will, bv the natur
nj law. of GRAVITY. cause The solid or
checsv matter in bu,termilk to assume
lower strata. and can thus he drawn
out from under the butter. the added
water has also an affinity for the sugar
of milk and takes ii with il when
dawn of. The brine also causes q
slight contraction of these butter glo-
bules. which causes in 'rea lei kindness.
Ear" No'e''
. Feed tn, poultry just before it goes
to roost. ard again just as soon as il is