Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1898-08-01

NO exceptions to this opinion are
expressed in the more than 500 re-
turns at hand. Many concerns were
forced to run their factories overtime
the past winter and spring, and even
then some could not keep up with
their orders. In several cases goods
Tor next springs trade, which usually
are not manufactured until winter.
are now being made up during the
otherwise usually dull period in such
factories. This confidence in the
future is expressed by all branches
OF agricultural rade-implements.
vehicles, dairy and poultry goods.
fencing, etc. 1t is strongest in the
middle and western states, but ap-
pears to be growing in the south and
in New England.
Corn and Bacon.
The Toronto Empire, in protesting
against proposition to put corn on
the Canadian free list, says that To
cheaper corn will work serious injury
to the bacon interests of Canada.
After commencing very highly the
quality of bacon produced in Canada
and the extent to which it has MON
opolized the British markets, it says
that the secret of the excellence of
the bacon lies in the fact that it is
pea-fed. Its view is that to make
corn plenty and cheap in Canada will
afford temptation to feed it largely
and will thus change the character
of the bacon and make it like the
product of the western corn and hog
belt. 1t is, we think, beyond ques-
ton that the quality of Canadian
bacon is due to the kind of feed that
produces it. Corn-fed hogs can
hardly be anything less than lard
hogs, a lesson which those on this
/ side of the line who are aspiring to
produce the bacon hog, with the streak
of fat and streak of lean, will de we'll
/ to lay to heart.
Packing Butter.
Good butter may be safely packed
to keep six months or more if the
right way is taken. It used to be
! done years ago, when it was the Gus
tom to keep the surplus product for
sale then, there being no winter
dairying to supply the demand. The
butter must be naturally good and
sweet and worked quite free from the
buttermilk by thorough washing.
! There need be no fear that this will
hurt the butter for it cannot take any
thing from it, the fat being wholly
insoluble in water, and only the but
termilk will be washed out of it,
which it must be, or it will be a
detriment to the butter, as producing
changes of the fat into volatile acids
by which the butter is made strong
] and finally rancid.
The best packages for this use are
glazed earthen jars or sweet, clean
white oak or spruce tubs, painted or
varnished on the outside. The tubs
are soaked in brine, then scalded, then
washed in two or three waters, then
rubbed with fine salt inside, and while
wet the butter is packed in them, be-
ing firmly pressed down so as to
leave no vacancies in the mass.
When the package is filled to within
half an inch of the top, a clean cloth,
or, better, some parchment paper, is
fitted closely over the butter and half
an inch up the edge of the package.
Fine dry salt is then put in smoothly
to the top, then a dry cloth, well
washed, is tied down firmly, then
parchment paper and then one more
cloth. The air is thus excluded, and
the butter will be as good or little
better than when it was packed, as it
undergoes a ripening process by which
the fine flavor Of the best butter is
developed.-N Y. World.
| Dairy Dots.
Taste decides the merit of butter.
| Color is subservient to taste in but
ter.
Quality is of more Importance than
quantity.
Bad water will make impure, I'M
wholesome milk
To improve the milking qualities Of
a dairy herd use bulls>only from the
best mixers.
Dairy heifers should always be
/ handled Familiarity from the first and
there will be no trouble.
| It is unceanly to wet the hands
while milking, and should always be
avoided.
| No dairyman can make uniformly
good butter unless his cows are fed
literally with wholesome food.
Dairying has one advantage in that
it's products are always in the line
of food, and hence always in demand
Proper management of the dairy
gives the farmer a continuous income,
something he does not have with
most lines OIL farming.
The chief advantage of the creamery
system is cheapness Of product from
the saving of labor.
Feeding and general care and man
agement have as much to do with in
creasing the product of the COWS as
breeding Or blood.
Clean pastures, with good, clean
water and proper care is the SureSt