Shoshone journal. [volume] (Shoshone, Idaho) 1884-1931, 1898-07-01
FARM AND GARDEN.
MATTERS OF INTEREST TO
ACRICULTURISTS.
Some Up-to-Date Hints About Gull
tiyation of the Soil and Yields
Observation-Disclosures yiticu1ture and
Horticulture.


Carl w. SOrenSen. Dairy IHStl utloi'
New Zealand, amongst other matters
reported says:
Over-Ripening Cream-This is an
other fault still frequently met with
for which the factory manager alone
is responsible. To keep cream for two
days during warm weather at a tenn
perature above So deg. cannot have any
other result but over-ripeness. In con-
nection with this question, | had two
samples of butter analyZed-one maze
from cream ripened mildly in eighteen
to twenty hours, the other from cream
subjected to forty-eight hours r1pen-
ing. The sample from mildly-rlpened
cream contained 0.9 per cent. of caseln,
while the over-ripened sample contain
ed LA per cent. AS the keeping quail
ity Of butter depends largely on the
amount of casein it contains, 1t Will
readily be seen that under equal con-
ditions the over-ripe sample would
"go Off more rapidly than the other.
For our export trade only mild rip
ening Of the cream is advisable.
Extraordinarily experience OF
the past season has strengthened the
position 1 took up in my last annual
report-that the use Of preservat1ves is
not only unnecessary, but Injurious 10
the reputation of the purity of our but
ter. l would again respectfully urge
the necessity for legislation prohibit
ing the use Of any such Except COM
mon salt by means of an amendment
to the Dairy Industry act A number
of factory managers who previously
used preservatives have during the
past year discontinued to do so, and
In no case has the quality of their out
put suffered in consequence. On the
contrary, reports have been received
from some Of the leading merchants IN
London to the effect that New Zealand
butter this season surpassed itself IN
quality. AS only small proportion
OF our butter is treated with preserya-
tives, such statements may be taken
as evidence that preservatives are not
essential to its keeping quality. Inc
presence of preservatives in butter is
now regarded in England as an adul-
teration. We would do we'll to follow
the lead of the Danish ana French gov
ernments in prohibiting their use alto
gether.
Skim Milk and Tuberculosis.-Jus
as the bacteria which cause ill-davors
are destroyed at certain temperature
30 can the germs Of disease, such as
typhus, measles, etc., be
rendered harmless If subjected to a
sufficiently high temperature. 1t is
with the germs of tuberculosis that l
am here specially concerned, for al
though this subject may at first
thought appear to belong to the veter-
nary department 1 will show that the
larry factories play very important {
part in the matter At present their
influence is decidedly evil and it is to
,oint out how their power for harm {
nay be changed to good that the SUBJ {
ect is introduced here. We are told c
hat tuberculosis is prevalent; that S
he milk from COW with a tubercu- c
Gus udder will transmit the disease to I
nan or beast fed on it.; that tubercu-
osis of the udder is not always easy a
I detection, particularly in the early c
actory in the colony into which the d
lilk of at least one tuberculous COW q
oes not find its way. In the factory r
, is mixed with the milk of hundreds n
other COWS, and the cream extracted,
lille the skim-milk, impregnated
18th tubercle bacilli, is divided ;;
mongst the suppliers, and by them y
lken home to feed their calves, pigs q
nd poultry on. In this way the calves 6,
)ntract the disease. In Denmark it i
as been discovered that one calf in .;
very eight becomes affected through ..
lie milk it drinks. 1t is very rare T.
ling for calf to be born with tu- :,
srculosis. The percentage is less than
ne in a hundred. But before six -
onths old 10 per cent react under the =
lberculin test. There is no doubt the =
Glory milk is the source of infection a.
Id 1t behooves farmers to consider q,
e grave nature of the question. II is
very serious risk for any supplier
no is trying his best to eradicate IN 6,
'rculosis from his herd to rear his hs
Ives on factory milk unless il has n
st been pasteurized. BY pasteuriza- +,
IN we can safely and cheaply obyiats 70
danger. All that is necessary is To 90
at the milk to liza deg, for not until bl
is temperature is reached can safety :,
guaranteed. =.