The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1895-12-05

aerators. starters and No. 41s may
raise the standard Of excellence IN our
dairy produce factories, but the patron
must also be a willing student, and
work these aerators, coolers and
double strainers and keep clean sta
bles and cleaner cows, to enable this
fellow to make the finer cheese and
more fancy butter.-Practical Farmer,
Cooling MIX
A fact Of Importance which has been
emphasized is the value of cooling the
milk as thoroughly as possible as soon
as MIXED. When drawn from the
COW, milk is at high temperature,
and, indeed, at just the temperature at
which the majority Of bacteria will
grow the most rapidly Under the in
fuence Of the atmospheric tempera-
ture, especially in the summer, the
milk will become cool very slowly, but
never becomes cooler than the air.
The bacteria which have gotten into
the milk will therefore have the very
best opportunity for rapid multiplied
ton and the milk will sour very read
lily. II, however, the milk is cooled to
a low temperature Immediately after
it is drawn, the bacteria growth is
checked at once, and will not begin
again with much .rapidity until the
milk has become warmed once more.
This warming will tals< place slowly,
and, therefore, the cooled milk will
remain sweet many hours longer than
that which is not cooled. A practical
knowledge of this fact will be of great
value to every person handling milk.
Early cooling to as low temperature
as is practicable is the best remedy
for the too rapid souring of milk.
Tainted Milk.
It is we'll to notice that certain a5-
normal odors and tastes in milk may
be produced directly by the food eaten
by the cow If COW eats garlic or
turnip the flavor Of the milk is directly
affected. Various other foods may, in
similar manner, affect the taste Of
milk, but this class of taints may be
readily distinguished from those due to
bacterial growth. The odors and taints
due to the direct influence of the food
are at their maximum as soon as the
milk is drawn, never increasing after
| ward. But the taints due to bacterial
growth do not appear at all in the
fresh milk, beginning to be noticeable
only after the bacteria have had a
| chance to grow. If, therefore, a dairy
man has trouble in his milk, which ap-
pears Immediately after the milking,
| he may look for the cause in some
thing the COW has eaten. But if the
trouble appears after few hours. and
| then grows rapidly, worse until it
| reaches a maximum, he may be as
srred that the remedy is to be sought
not in changing the food of the cow,
but in greater care in the management
J of the dairy or barn.-Agricultural Re-
port.
O1eo Law in Wisconsin.
A great many people were very skep-
teal as to the good effect of the law
passed by the Wisconsin legislature
last winter against filed cheese. and
forbidding the sale of oleomargarine
in the yellow color of butter. A very.
significant fact, relative to the taking
out of United States licenses in this
state since the passage CT the la may
serve to esta blish Judgment on that
question. We learn that the applica-
tons for license have fallen off from
| Loo " lille ustl tC11S Tic SlO1S SOu-
clusively. Without the permission to
sell the stuff in the color of butter, and
therefore as butter, the trade is prac-
tically worthless, thus showing beyond
cavil that the business is built on de-
ception, as it's opponents have always
maintained. A like effect has been OBJ
served in all the states where similar
legislation has been had. The great
wonder is that any man or newspaper
of decent character could be found to
justify it.-Hoard's Dairyman.
| Mulches.
| Mulches are applied in winter to as
sist iii keeping out frost, and to pre-
vent snow from being blown off; they:
are continued in spring to prevent the
surface soil from alternately thaWfng
and freezing. and by retaining the
frost about the roots, prevent too early
a development of buds and blossoms;
but their principal use is, perhaps, to
prevent a too rapid evaporation in hot
weather and during drought, and
thereby preserve for the use of trees,
plants and vegetables the moisture
that is in the soil, and to retain for a
longer period than is otherwise posi-
Die such as falls from the clouds; inck
dentally they may, to a certain extent,
prevent the growth Of Weeds and nus
save labor in hoeing.- Exchange.
| Practice VS.. Science.
| 49, kLal1.