Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1898-08-04


glazed earthen Jars or sweet. clean
white oak or spruce tubs, painted or
vanished 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 Il
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, II
fitted closely over the butter and halt
an inch up the edge Of the package
Fine dry salt is then put In smoothly
to the top, then 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 a little
better than when It was packed. "a Il
undergoes ripening process by which
the fine flavor Of the best butter IL
developed,~-N, Y, World.
Corn and Bacon.
The Toronto Empire. in protesting
against a proposition to put corn ON
the Canadian free list. says that to
cheaper corn will work serious injury
to tho bacon interests OF Canada.
After commencing very highly the
quality Of bacon produced In Canada
aud the extent to which II has mon
opolised the British markets, It says
that the secret of the excellence of
the bacon lies in the fact that Il is
pea-fed. Its view Is that to make
corn plenty and cheap In Canada win
afford n temptation to feed II largely
and will thus change the character
OF the bacon and make It like the
product of the western corn and hog
belt, II Is, we think, beyond Ques-
ton that tho quality OF Canadian
bacon is due to the kind of feed THAI
produces It, Corn-fed hogs can
hardly be anything less than lard
hogs, n lesson which those ON this
side OF the line who arc aspiring to
produce the bacon hog, with the streak
ot fat and streak OF lean, will de we'll
to lay to heart,
Dairy Dots,
Taste decides tho merit OF butter.
Color Is subsorvient to taste In but
ter.
Quality is OF more importance than
quantity.
Bad water will make impure, uu-
wholesome milk.
TO improve the milking qualities OF
n dairy herd use bulls only from tho
best mixers.
Dairy heifers should always be
handled Familiarity from the first and
there will be no trouble.
1t ia unceanly to wet the hands
while milking, and should always be
avoided.
No dairyman can make uniformly
good butter unless HIS cows are fod
literally with wholesome food.
Dalrying has ono advantage I'm that
Its products are always In tho line
OF food, and hence always In demand.
Proper management OF the dairy
gives tho farmer n continuous income.
something he does not have with
most lines OF farming,
Tho chief advantage OF the creamery
system Is cheapnoss OF product from
the saving OF labor
Feeding and general care and man
agomcnt have as much to do with In
creasng tho product OF the cows M
breeding or blood.
Clean pastures, with good, clean
water and proper care, is the surest
preventive OF bitter milk. Weeds
especially ragweed cause bitter milk.
After cream becomes sour tho more
ripening given It the more 1t depre
clatos, and tho sooner II Is SKINNED
and churned tho better.
II the air Ia warmer than the cream.
the purity ~ tho cream and tho fine
flavor OF the butter will be impaired
by exposure to II.
The milk cans, pals and other vcs-
sells should be kept clean by first
washing In tepid water and then
scalding thoroughly with boiling
water.
In majority OF cases kicking cows
are made 80 by cruelty and harsh
words To have gentle cows II Is
essential to treat them kindly from
the time they are calves.