The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1893-11-16

i the main causes of loss in irrigation
waters, the probable amount of land
that might be reclaimed by drainage,
land to render some assistance to the
farmers in the measurement and di-
i vision of their water supply.
BUTTER MAKING.
s'Butter Making on the Farm was
the subject of F. B. Linfield's talk Tho
Igentleman said that the raw product
or milk should be in the best con
dition possible, well strained immedi-
lately after milking. Great care and
| cleanliness should be exercised during
milking In slkimming the milk, the
shallow pan and creamers are most
used To get the best results. the
milk in shallow pans should be set
soon after milking in pure atnos-
Iphere, and skim before the milk gets
| thick In 1.-THE creamers the milk
lshould be set Immediately after milk
ling, and cooled quickly to about AZ
degrees F. by means of ice water or
icold running water placed in the tank
lin which the milk is immersed. Skim
from twelve to twenty-four hours.
Never add fresh cream to cream about
to be churned. Ripen the cream be-
fore churning by warming to about
l65 degrees F., twenty-four hours By
fore churning and allowing it to get
slightly acid Churn often, at least
twice a week in summer and once a.
week in winter.
The churning temperature ranges
from 55 degrees F. to 20 degrees F..
varying with the season OF the year
the food of the cows, and the length
of time the cows have been milking.
Churn at such temperature as will
bring the butter in twenty minutes to
thirty minutes.
Stop churning when the butter is
about half the size of wheat grains.
drain off the buttermilk and wash with
two waters. about so degrees to &C.
degrees. Use fine salt only and just
enough to suit the customer, from
Ithree-fourths to one ounce to one
pound of butter work the butter as
little as possible to mix the salt and
remove excess of water.
Put up the butter for market in as
Ineat and attractive a way as posi-
bic and take to market in the neatest
possible package. Cleanliness and
lcarefulness all through and aim to
please the customer, are the main
points to guide us.
THE PLOW.
President Sanborns subject was
1.-THE Relation of the Plow to the De-
velopment of Agriculture and of Civil |
ization.''
The lecture was illustrated by the
use of the stereoptican Flows of tho
various stages were shown, beginning
with the first plow-a crooked root or
tree drawn by wonderland ending
with the modern steam pillow.
| The speaker showed that the plow |
was the basis of commerce. the first |
pillow ushering in commerce through |
the production of the materials of ex-
change. The first permanent home was
established by the plowed field. The
homo &c the ,,11oIa,1S Of 1yirt11a and the
corner stone of national life of organ
! lied and stable government.
! The speaker showed the first pillow |
! that inverted the sward made last |
century and ascribed to Thomas JEFF |
ferson the elaboration of the mechan-
Not until 1910 did the wooden plow dis
apnear in the most advanced nation;
and with the evolution of the cast iron
plow began the period of the most
rapid growth of civilization.
ADVANTAGES OF DAIRYING.
Professor Linfield summed up the
advantages of dairying as follows:
| First-It keeps up the fertility of the
soil, by keeping the plant food on the
farm, as dairy products, such as but
ter, cheese and milk, take much less
from the soil then coarse fodder or
grain.
Second-Dairy products can be mar
keted with less expense than the
coarse products, as the dairy goods
contain much value in a little weight,
and weight always adds to expense Of
| transportation.
| Third-The price obtained for dairy
goods is relatively greater than for
| any other farm products, as we find |
that dairy goods command as high a
price here or higher than in the east,
while other products are less.
Points to be improved: Better cows
are wanted Find out what the COWS
are doing by weighing the milk, say
once a week, throughout the milking
season; weed out the poor cows and |
keep only the best a good COW should
produce from 5000 to 5000 pounds of
milk in year. Develop the heifer
young and milk the COWS for ten
months of the year The COWS should
be comfortably fed and we'll housed.
lCo-operation or the factory system of
manufacturing butter or cheese will
will give a uniform product which al
ways commands the best price in the
market.
INJURIOUS INSECTS.
Professor E. S. Richman gave a talk
lon injurious insects and how to treat
them A short description was given
of the different stages of the insects
life, pointing out the stages of life
when they are most injurious, and
when they may be most readily de-
|stroyed. The difference in the way
different insects take their food was
described, and the necessity of .at-
lacking different insects in different
ways. 1t was shown that biting insects
may be destroyed by the application
of poisonous solutions, but that in
|sects which take their food by sucking
lit from the interior of the leaves or
other portions of the plant must be
killed by solutions or other substances
that kill be contact.
The cooling moth was taken up
somewhat infinitely and described the
,,anthndc of DESTROYING it cnmmented