Crawford avalanche. (Grayling, Mich.) 1879-19??, 1894-03-22
Farm Labor.

Steady employment throughout
the year is what is needed to procure
and keep a trustworthy class of men
to work on the farm. 1t is the fact
that the farm only offers work for a
few months, and those when it Is
least required for subsistence, and
this drives the energetic and good
hand to seek employment in the
cities where work will be continuous
the year around. In the old days
there was more winter manufactur-
ing on the farm than is now possible.
There are no more farmers who tan
hides and make the leather into
boots, and shoes, and harness All
these are put on the market so much
cheaper ami with so much better
polish by the wholesale manufac-
turers that it is quite Impossible for
a small scale, to compete. There
are still shoe repairers who are able
to earn living in cities. but they
are often not so well paid as work
ers In large shops, and their number
tends to decrease rather than in
crease. We have known some farm
ers to grow broom corn exclusively
and manufacture at least portion Of
the crop into brooms. This labor is not
difficult to learn, and in this way, in
certain neighborhoods, employment
is given to large numbers Of men,
but the wages are net and cannot be
very high. There Is too much COM
petition to allow the manufacture
Of brooms to be carried on during
the winter, even on the farm, IL high
wages are paid, but IL one or two
farmers in a neighborhood should
grow broom corn and manufacture
and sell the products during the
winter near home they might be
able to get something better than
wholesale prices, and so keep their
men at work the whole year. This
Is a suggestion worth considering,
difficult as it is becoming to procure
and keep good farm help p-Philadel-
phia Inquirer.
How Milk Is Anayxed.
The chemical analysis of milk is
not complicated or difficult, says a
writer in the Dairy. A small dish is
accurately weighed, the weight noted.
Into IL is now introduced small DOR
tion of milk, and both are again
weighed. BY substracting the weight
OF the dish from the weight of both,
the weight of the milk Is found and
carefully recorded. The dish is placed
over a steam .et, and the water Of
the milk evaporates, leaving resi-
due. 1t Is this residue which passes
under the name OF solids" A last
weighing of the dish with the milk
residue, less the weight OF the dish,
gives the solids, and by q single cal
culation the percentage is found.
The solids or milk have been found
by innumerable analyses to average
about 13 Der cent, and, while the fat
varies in the milk from different
cows, the solids left after extracting
the fat is very constant quantity,
hardly ever falling below per cent.
This gives the chemist positive
basis for his calculations, and enables
him to state with great certainty
whether or net the milk has been
watered. The fat or oil In milk is
determined by dissolving it, by means
OF ether, out Uf the total solids the
residue remaining after the Opera
tion being termed 'solids, not fat"
The average fat or oil found In cows
milk is 3 per cent, and any amount
less than this is commonly taken as
showing that the milk has been
skinned. II analysis shows de.
crease Of fat and solids not fat 1t is
said to be certain that the milk has