Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1890-03-20
Care of Farm Tools.

The editor of the Germantown Tele-
graph has been calling at the Agricul-
tural Experiment station at Geneva,
n. Y. He saw there a system in the
care of farm tools that might well be
followed upon any farm, especially
where there are boys; it would develop
in them the habits of system, order and
neatness. 1t would also tend to i'm
press the idea of personal responsible
ty. The system could be adjusted to
small farm as we'll as to large one,
having the side of a barn or wagon
house for the tools if no Toulouse
was needed. We suggest that during
the winter months is a good time to
get the tools together, cleaned and
hung in their individual places and the
proper checks made. At the station
above referred to the tool-room is large,
and upon the sides are pegs, hooks and
arrangements for hanging the various
kinds of tools, and that there may be
no mistake regarding the proper posi-
black at the hook or peg where it be-
longs. Every man is known bv num-
Der, and at convenient place are
lot of little hooks equal to the number
of men employed; upon these are hung
several metallic check containing the
number corresponding to each differ
ent man. When a tool is wanted by
any man he goes to the tool room,
takes check from his hook, gets the
required tool and puts the check upon
the hook from which it was removed.
In this way the location of all the tools
in work can be determined from an in
spection of the tool room, and each
man is supposed to be accountable for
the same so long as his check indicates
that it is in his possession. When
through with the same it is restored to
its place in the tool room and the check
properly returned. 1t may seem as
though this was a system of red tape,
but it requires very little time or trou-
BILE, and is a means of securing the
proper housing and attention to tools
that are too frequently left exposed to
injury and destruction by carelessness.
Brine Sailing.
An Eastern paper says that sailing
butter with brine is nice, easy and
even way of doing it, providing it is
done right. The butter must be in the
granular form, and the finer the gran
ules are the more evenly and thorough
ly it will salt. But many fail because
they are not careful enough to have the
brine saturated = that is, contain all
the salt the water will dissolve. They
fail in two ways-first because they do
not make a saturated brine to begin
with; second, because they do not take
into account the fresh water left in the
butter from washing. This, therefore,
dilutes the brine that is added for salt
ing, and the butter. having only a
weak brine in it and too much water in
order to have brine enough to give 1t
the requisite sadness, does not keep
well. An allowance of salt must be
added to the butter before or after
brining, to make saturated brine of
the water left in by washing. This
must ordinarily be reckoned at 15 to
20 per cent if the butter is firm and in
fair condition. In 100 pounds there
will be fifteen or twenty pounds of wa
ter. This will take up a little over
one-third of its weight in salt-tive and
one-fourth to seven pounds. Water at
60 degrees dissolves about Sc per cent
of salt by weight. Boiling water will
take up 20 per cent. So. in the brine
sailing, calculation must always be
made for the water already in the but
ter before the brine is added. With
this precaution brine sailing with sat
urated brine made of pure salt will be
satisfactory. But it is just as we'll, and
we think less trouble, to stir in salt
enough to saturate the water in the
butter and then work out what brine
will naturally run out while pressing it
into solid mass. This saves making
brine and also some waste of salt from
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