Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1893-01-19
PROGRAMME.
TUESDAY MORNING SESSION, 10 O'Clock.

TUESDAY MORNING SESSION, 10 O'CLOCK.
Making, Saving and Applying Stable
Manure. M. I. ALLEN
Glover and Glover Hay Making .THos CONVEY
Butter Making ON the Farm. PETER BROWN
AFTERNOON SESSION, 1:8O O'CLOCK.
Swine Husbandry. ..............A. SEILE.
How to Make Stock Raising Pay......L. NJ. NASH.
Fattening Stock for Chicago Market
W. MCNIURPHY.
How to get herd of profitable Cows
A. GEORGE
EVENING SESSION, 7:3O O'CLOCK
EXigency and EgOtisnl. MRS A G. CAREY.
Essays, Recitations and Music by the School
Conducted by G. W. PAuLUs, Principal
WEDNESDAY MORNING SESSION, $50 O'CLOCK
Potato Culture............. ...........M T. ALLEN.
Raising Potatoes for Mar1et........A MCMILLAN.
Cooperative Creameries .............F a. GEORGE.
AFTERNOON SESSION, 1:3O O'CLOCK.
Sheep and NJ. NASH
Testing Milk with Babcock Test THos. CONVEY.
Pork Making and Peas. ...............A. SELLE.
Question FREE FOR ALL.
Questions and Discussions after each topic.
A communication was sent in for pub
lication which dwells on this subject,
which we append as follows:
COMMUNICATED.
| wonld like to offer a few lines at this
time. We are to have Farmers Insti-
tute here on the 9th and 25th of this
month for the ostensible purpose Of
helping the farmers in their work.
Now it seems to me that when the
state at large furnishes this travelling
school the people ought to make All
effort to learn more than some of them
know about their business. I know
this is harsh remark, but when you
have gone to the stores few times for
butter, for which you paid the highest
prices and found when on the table you
needed the fragrance of asafptida or
other kindred drugs to equalize the
aroma or flavor of the butter, you would
feel, as [ have felt, like using harsher
expressions.
Now what right has person in this
age and stage Of civilization to go to a
store with basket of detestable stuff,
ask and get the price of a good article?
[ think the merchants are partly to
blame for this, because they accept and
pay a good price for this stuff that was
perhaps obtained in filthy barn, set
in dishes not properly cleaned, in
room filled with the smell of vegetables,
the cooking Of food or perhaps the
sleeping room. Then the handling and
churnine of the cream is just as impor-
tant as anything. If the cream is too
cold it will become frothy and not pro-
duce butter, or if it is churned too long
or worked too much it will become like
a salve.
If the merchants would employ one
person, good judge of butter, who
should judge each lot, mark the good
article No. l, pay good price, say 20 or
25 cents a pound for it and then put it
in proper place; mark the article that
did not come quite to the other, No. 2,
putt by itself and pay 10 cents pound.
and mark all the rest No. 3, pay not
more than cents pound and put it in
an outside store house to prevent con-
tamination of other provisions.
1 think it would be but a short time
till No would not find its way into our
market. The people could send their
children to the stores for butter with
perfect safety, while now it requires the
head of the family with the gustatory
and olfactory nerves unimpaired to do
the errand. [ might remark that white
butter is not necessarily dangerous.
Several years ago | bought some from
our venerable citizen, Seth Spaford,
and while remarking to him that it
was rather white, he assured me with
perfect confidence that it was made
from a white COW. [ took it and have
never felt any bad effects from its use.
Yours,
\ VICTIM.