Blackfoot news. (Blackfoot, Idaho) 1891-1902, 1897-10-09

[$#g ~ part OF this Is put |
on the market and |
BIZ upon its merits. bringing from 10 |
4 rs cents per pound. The reason why |
hitter varies so markedly In its market |
lue is almost entirely owing TO the |
inference In its favor. Flavor in butter
thai quality which affects the taste.
nd ii Is the presence or absence OF
kyor that commends or condemns the
hitter TO the consumer Generally
eaking, the principal sources OF but
Il flavor are two, namely. the condi-
pns under which the milk is secreted
BID drawn from the cow, and the con-
ttlons TO which the milk is subjected
her II Il drawn and before IL Ii man
aetured into butter. II Is generally
bneeded although some experiments
i've proved otherEisel that as COW
yances In her period OF lactation the
yor Of the butter she produces dete-
PIRATES Why this Is 30 the writer Is
b advised. but II Is fact. however,
a, As COW approaches partnrition
y milk becomes more or lees abnor.
u Ia that the milk serum becomes
pre- Ylscous. the far giobnles smaller.
" the milk creams less e1haustiyely
q eauFas with more difficulty. The
sof 81 the butter Ii not necessarily
u. but there il q decided lack OF that
BE- quick. aromatic odoE which the
si markets demand and are willing
pay for. Tho difference in flavor
fSesn fresh cows and shippers IL 80
arhsd that some dairymen viii no;
y a. much per 100 pounds for milk
Pm herd where most Of the cows
well advanced Ia their period Of
Ftatlon, even though Il be richer IN
a. they will for milk from a herd
moat 81 which arc fresh cows. An
fs4 condition which affects the flavor
butter before the milk Is drawn IL
Kind AMI condition 81 the food the
y II I'D upon. A. important as this
Il y difficult. With our present
osledgs. 10 stats definitely wha,
ds saunIA Or should not be fed.
ra food ~ stlase. potatoes. furnips.
soaat. are safely srd with modsra-
p Il care II taken aas 10 feed them
ncdisieiy before milking runsid.
IBIS taatg has lsFsn found during the
teat year aish tho use % giusca and
seed meals. and II fed Il should be
: considerable care and watrhful.
There u no qnsation but tina,
tas many byproductA on our mar.
= there are some that will affect the
sies produced from them adversely.
( period Of laetation and tho food
~ cow 90 not play as important 4
\ ~ butter favor, generally speak.
AZ tho conditions under which the
4 i cared Tor after Il ii drawn from
Gov. These. too. may be divided
two general heads First. the con-
Ions which surround the milk or
AN before II Is manufactured into
iteF. and, second. the kind Of bae
" favorable nF unfayorabla that
aa ihe cream. while milk or cream
co1llnE II the temperature ~ tho
fouadinE atmosphere ii ii giving OF
oSn odprs. and does not take np
fers, hnt when II has reached con-
ns temperature IL begins to absorb
doors That may be present from
source, and IL these are unpleasant.
they are quito apt To be. the favor
the butter will be affected accord
y. Hence the importance OF keep
milk and cream in separate.
Ah and we'll ventilated room and en-
~ away from anything like meats.
King or decaying vegetables, the
nary. eic, One Of the most inter-
ing phases Of butter making ID the
q Of different bacteria upon the
For The study OF bacteria in this
hection has engaged, and Ia stlll
aging. the attention of leading in
usators In this and foreign coun-
Although favorable kind OF
ttla Is absolutely essential In the
ming Of cream for the production
.he hneat Favored butter, SO far OK
nehta In this country have shown
starter mnde from selected skim
WIN probably give as uniformly
" results ~ the use OF the expensive
iuarcial butter cultures that are
etVsed on the market as improving
havor Of butter,