Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1893-10-16

greater than those Afforded any other eisss
interest. Their exhibits have been highly
creditable and quite complete II Is also
certain that they attracted - much general
asts n,ioa Is any Of the ordinary industrial
exhibits. and unlike such part 81
those a. did not inciude some curiosity
or marvellous specimen, has received quite
close inspection. The season OF the year
when the average farmer should indulge In
more extensive and thorough reading -
drawing near and whether be may or may
not have visited the Exposition he will nna
it to his advantage TO thoroughly ''ead up
concerning the agricultural exhibit 81 the
Worlds Fair. The farmer is not 50 much
of 3 specialist as the manufacturer. ms
sources of practical instruction are
not confined to any one department
although il must be admitted that
the department of agriculture alone Is
worthy Of all the attention which the aver
age tiller of the soil will feel disposed TO
devote to the subject Of Worlds FAIR.
However, in horticulture. in the wonderful
fruit exhibit., and in many of the state
buildings, setting aside the other great fest
ures OF the Fair 10 which the wise farmer
will turn occasionally, there has been profit
able work for the farmer TO do with his
eye. in sightseeing and in reading authentic
accounts.
While in many localities the creamery, or
butter factory has iessened the work OF the
housewife at the ehurn, there are yet many
households here butter making is of week
" or semi-weekly occurrence. In few OF
these is all the product Of the domestic churn
used on the home table. Some have
customers in the cities who gladly pay
more for the product thus obtained than the
ruling price of the best creamery butter.
For those " no make more butter than they
consume at home it 10 profitable that they
should be able to command the high prices
for the surplus product. 1t is too much to
expect within our lfetimes that all expeit
batter makers will agree on all the details of
the process of butter making. Some advo-
cate thorough washiog of the butter while
others oppose. Anthony Sorenson of
Minnesota creamery says that last summer
he churned a; 55 degrees and adds gave
it abou, 10 pressures on the worker, sailed
ii and gave it next five to seven pressures,
then placed the butter in the cooling room /; |
and next morning / worked it over again
and put it in tubs; the moisture after
the last working was clear as water,
and the butter not at all overlooked.
He considers the washing of butter bad
thing, and says it takes the flavor away
when too cold and lots of butter is no
doubt spoiled with washing in poor water.
am not able to see why the butter maker
needs to take SO much pains in bringing a
iue flavor in the butter, with careful ripen
ing, when some few hours after, he takes
Of it again with two or three washings.
Another practical butter maker on the con
trary, says that one working is sufficient for
now everyone washes butter thoroughly
and one working is better than more" Both
these butter critics will agree, however, that
working the butter with the hands spoils the
grain and is apt to spoil the butter. They
both agree that thermometer is necessary
article in butter making, the cost is only
twenty-five cents, and it may save
great deal of unnecessary labor
in churning, and great deal of
vexatlon over soft butter also. If
cream is too cold, it is longer in coming
That is why it sometimes swells in TIL
churn, rising to twice its original bulk.
is only after long, tedious churniug that
the butter will come. A thermometer would
have told at the outset that the cream
needed warming, AMI there would have
been no guess-work about it either. 1t is
thought that no general rule can be given
as to the variations of temperature
with different cows. IL the cows
are Jerseys or Guernseys, Ga de-
srees or even Go degrees can be safely
tried in cool weather, but the for
mer figure is high enough for warm weather.
The butter can be washed to better advan-
tge if the churning is stopped before the
butter grains adhere. Cream from milk OF
C ,mmon or native cows appears to regW {
louer temperature, as the butter melts a
a point that would hardly affect the Jerseys
Or Guernsey's butter.