Lewiston teller. [volume] (Lewiston, North Idaho) 1878-1900, 1895-10-24

deteriorate in quality and become un-
mt for use. Those who can not make
good butter would do we'll not to pack
it.
In order to make butter for packing
than day or two. The mistake Is
made on many farms of churning only
once or twice a week, and the cream
Is frequently five days old before
churned. The finest butter can not be
made from cream kept that length Of
time. But skillful butter makers have
produced very good butter with cream
three days old, and probably the line
should be drawn at this. Each day
that new cream is put into the stone
pot the whole mass should be stirred
evenly, ard this will prevent it from
settling IL layers.
First dissolve a piece of saltpetre IN
water, and mix this with the first
cream put into the pot. Then by STIR
ring up the whole mass each time ad-
ditional cream Is put in the saltpetre
goes into every part Of the cream. and
helps to preserve it. The stone pot
for the cream naturally should be kept
IN very cool place, in the ice box II
one keeps ice, or in cold cellar. The
night before churning take 1t out and
stand 1t in an ordinarily warm room.
In the morning get the temperature OF
the cream down to So or 60 degrees. II
handled in this way the butter ought
to come in summer in five or ten min
utes. When the butter is in small
granules, draw off the buttermilk.
Wash the butter in the churn until the
cold water runs off clear. Work the
salt carefully into the butter, and let
1t stand until next day.
Early in the forenoon of the follow
ing day re-work the butter with the
hands until the salt is thoroughly dis
solved and every drop Of the butter
milk is out of it. A little buttermilk
left in the butter will be sufficient to
faint the whole pot full, and eventu-
ally spoil it.
stone crock Is the best thing to
pack the butter in, and each churning
should be packed firmly into the pot.
Dissolve as much salt as possible in
water. and into this put one-half ounce
of saltpetre to each gallon of brine.
Boil this until everything is dissolved.
Strain it through a cloth, let it stand
for few hours, then skim off the
scum on top, and pour of the liquid
carefully. leaving the sediment at the
bottom in the pail. The brine will then
be clear, and Is ready to pour over the
butter in the crock. Each time new
quantity of butter is to be packed. pour
off the brine, and put the butter down
hard, and then pour brine over again.
In this way butter can be kept sweet
and clean for a long time.-Ex.
American Eggs.-It is strange a coun
try like ours, containing ample terri
tory and exporting 50-cent wheat, does
not produce enough eggs for our home
consumption. We should convert our
material, wheat and corn, and buy
and export the finished product instead
of furnishing other countries the raw
raw material, wheat and corn, and buy
back the finished product-eggs. Per-
haps there are enough hens in the
United States to produce sufficient eggs
for our home consumption. Why did
we import $2,500,0O0 worth of eggs some
years, even under cents per dozen
tariff ?-EX.
Indian Corn for Forage.-By reason.
Of it's large yield. great feeding value
and the many different climates and
conditions under which it can be
profitably produced, corn has been,
and always will be, the favorite en-
silage crop, as it is the great roughage
crop of the United States. While all
the other forage plants can be made
into ensilage, there is more labor and
less profit in the work. 1t is an ex-
cellent feed not only during winter,
but in summer, when season of
abundance is often followed by a
drouth and the pastures are burned up.
Elk.
Cheese Exports.-The cheese export
in May was 5.49S.o77 pounds. valued at
$4O7 JOG, and in June the quantity was
7,O59, 469 pounds, worth $547,662. In the
corresponding months of 1894 the
cheese export was 6.207,651 pounds,
valued at $61S, 1893 for May. and in June
it was 5,632 SAT pounds. valued at ST.
495,S4S. The cheese export for twelve
months. ending June. 1895. was IS, 646,-
036 pounds, worth $5,332 ,654. In the
corresponding period of 1894 the guam
titles were 2,1o2,644 pounds. valued at
81, 016,392.
Saved in the Silo.-As to the superior
value of silage over dry food, no one
can reasonably have doubt. Beyond
the fact that the crop sliced contains
it's constituents as nature arranged
them, and in that condition is most
wholesome. from an economic point of
view, there is no comparison. The
more plants are exposed to the air, the
..1cxou to <hoi~ 1Dcc Of t.