The Coalville times. [volume] (Coalville, Utah) 1894-1923, 1895-06-07

salt In the Dairy.
1. Salt, like acidity and charity. COW
ers n multitude OF sins.
2. To the majority Of consumers a
small amount Of salt will increase fne
fiavors In butter. while n large amount
OF salt may partially hide poor flavor.
3. Salt Ia thus partly flayoring and
partly proseryatlve.
4. No amount OF salt will preserve
poor butter. but good salt Will help TO
preserve good butter.
6. Salt should be applied with n rea-
sonable addition OF brains.
6. II working only once. use an cas-
lily dissolved salt. or else partially dis
solve II before using. The latter Ia
not good plan. as II Is difficult to dis
tribute such a pasty mess.
Z. The amount OF moisture left In tho
butter when the salt Is added should
be regulated according TO the dissolu-
bility OF the salt.
s. When salt Is applied TO drained
buttcr and left to dissolve at tho
proper temperature (about 60 degrccs)
II Will absorb moisture from the but
ter globulea In dissolying and this Is
quite an important matter
Q. Heavy brine when applied only
once In brine sailing. will be diluted in
proportion to the water left from wash
ing. and hence be apt to leave the but
ter too light sailed for the average con-
sumner.
10. II Ia more difficult TO salt evenly
with brine than with dry salt.
IL. First and last and all things get a
good dairy salt which has not been ex-
posed to bad odors.
~. Do not believe that you can fol-
low any hxed rules. but consider tho
| diHsolubility OF your salt, the amount
OF moisture and the temperature In
your butter. and use judgment In salt
ing as In all other work.-Natlonal
Dairyman.
Cheap Rations.-with butter selling
nj is cents on the Elgin board OF
trade. feeding for profit is not 30 easy
az II used to be- Tho writer finds
nothing cheaper this winter than n
grain ration OF bran equal In quantity
to the milk the COW gives and n forage
ration OF corngtalks. Cornstalks cost
nothing but saving thom-wo have TO
grow them to get corn-and cxchang-
| ing n pail OF milk for pail OF bran il
n good trade. especially II Il is Jersey
milk. With this ration II requires
about four and one-half pounds OF bran
to pnko pound OF butter. We have
made II with less bran. but the In
creased feed makes n paying Increase
In butter Yield per COW with good cows,
A COW giving thirty pounds OF milk per
| day has about seven and one.half
pounds OF bran. and n smaller ylelder
Is matched with correspondlngly
smaller mess OF bran. Bran for milk
In equal bulk-measuro for measure
is so safe rule that the yorlest novice
need make no mistake. The expert
with good cows can probably feed
richer and moro concentrated food
Elk.
Advantages OF Sopnrator.-Th
gain OF butter by the use OF separator
over that OF the best deep setting moth
DDS is slight. II any. Tests have varied
considerably In this respect The
principal advantage OF the separator
Ia the economy In time and space In
the dairy, no setting pan or pail being
required. The cream is separated soon
after the milking. and the cream only
has to be taken care OF. The skinned
milk too Is sweet, and therefore better
Tor feeding, as the sourlng Is at the
expense OF the nutriment In the milk.
some OF the sugar OF II being changed
into acid. The quantity OF milk for
a pound OF butter depends on the pro-
portion OF fat in II. II there Is A per
cent, there will be pound of butter
for each 20 pounds. or about ~ quarts.
And there should be this proportion
In the kind OF cows mentioned. n they
are well fed.-Country Gentleman.
Keep Down Expenses-we hear from
men on every side that farming does
not pay as well as II did twenty years
ago, and that the country Is goilg TO
the dogs. Their fathers or grandfath-
crs made money en- the farm; why
can't thoy2 The trouble is Just here:
They live beyond their income They
spend more than they earn. eating
on tick has ruined many farmers
not only In Kansas, but ali over tho
country. Farmers twenty and forty
yours ago bought and sold for cash.
Their wants were not so numefous as
the wants OF the average farmer today.
They bought what they needed. and
could pay for. There was none Of thls
} modern splash and empty style about
things that we see now.-Ex
Whey Butter-The agricultural de-
, partment at Cornell claims TO have
found that butter fat can be extracted
from whey by running II through a
! separator. The department now has
, in press bulletin explaining the
, process. II Is estimated that general
3 adoption OF the process would save the
agriculturist interest OF New York
% state nearly Si0O0O0O n year. or, 10
: put It In another way, that the entire
) expense OF making cheese would DO
I paid by the saving OF what has hereto-
r fore been a waste product.