Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1895-11-07

which to base the source of flavor of
good butter.
experiments have of late years given
us an insight into the true source of
the aroma of butter whether good or
bad This has been proved to be from
the presence of minute organisms
bacterla-and it has been found that
the introduction Of these bacteria into
sweet cream, determines the Quality
of the butter that will be made from If.
If the proper bacteria are introduced.
the butter will be aromatic and pala-
table while if the wrong is used. the
butter will be unfit for food.
While these bacteria are not cousid-
cred to produce the whole effect of
giving the proper flavor to butter in
many cases it has been shown that
by the proper use of them butter of
good flavor can be produced ut any
time of the year, all other conditions
being favorable, By proper attention,
the cleanliness and the feeding of
sweet and wholesome food, the butter
the dead of winter. These bacteria
are introduced into the cream by say
ing portion of each churning, and
mixing it with the new cream. allow
ing il time to ripen properly. which
means giving the bacteria time to
reproduce themselves, which they do
very rapidly. The first start is GOT
from cream in which the bacteria have
been introduced by proper culture. If
butter maker is producing first class
butter, it is evidence that the bacteria
in the cream is the proper one, and
the supply may be kept up by using
a part OF each churning as a starter
for the next one. The advantage of
this use of starter, is that il the
proper bacteria is introduced into
cream, good butter will be the result,
for other forms of these organisms
cannot prevail against the one that is
the source of the aroma we want in
making good butter. Science is telling
us why we do a great many things
that have been done for a long time,
because we knew it produced good re-
suits. Many housewives use a starter,
knowing it will improve the cream
without knowing why. Farm News.
Poisoning from Cow Bane-Poison-
ing from eating the root OF COW bane
(vicuta maculaia, u is not infrequent.
1t affects man, cattle and horses.
Every now and then, there are ac-
counts of poisoning from wild pars-
nips'' in the papers. Spotted cow bane
is member of the carrot family, or
as it is known botanicalIy, Umbel-
liferae
1t is a smooth marsh perennial %
feet high and it's root is very poison
Gus. A similarity bOtanically has led
many to suppose that the cultivated
parsnip running wild is poisonous.
The wide spread belief of the poison
Gus nature of the cultivated parSn1p
running wild is entertained by large
number of people and also to some
extent by the medical fraternity. A
bulletin of the Ohio experiment sta
ton shows that this is all wrong, and
that the cultivated parsnip does not
receive poisonous principles by run
ming wild.
The cases reported are instructive as
showing that in nearly all cases where
poison was attributed to parsnips run
ming wild the rOors sent to the station
with specimens indicated that cow
bane had been eaten. Experimentaly
&c, hnn
where persons have eaten the wild
parsnip and no i'll effect has followed.
People should therefore become ia
miliar with the deadly plant and
throw aside superstitious belief.-New
England Farmer.