Blackfoot news. (Blackfoot, Idaho) 1891-1902, 1898-07-23
FARM AND GARDEN.
MATTERS OF INTEREST TO
AGRICULTURiSTS.
Some up-to-Date Hints About Gull
tivution of the Soil and Yields
Observation-Disclosures Eiticulture and
Horticulture.
New Zealand Dairy wisdom.

New Zealand Dairy wisdom.
Carl w. Sorensen, Dairy Instructor. /
New Zealand, amongst other matters |
reported, says:
Oyer-Ril eling 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 tenn
perature above 80 deg. cannot have any
other result but over-ripeness. In con-
nection with this question, l had two
samples of butter analyZed-one made
from cream ripened mildly in eighteen
TO twenty hours. the other from cream
subjected to forty-eight hours ripen-
ing. The sample from mildly-ripened
cream contained o.9 per cent. of casein,
while the oyer-ripened sample contain
ed LA per cent. AS the keeping quail
ity of butter depends largely on the
amount of casein it contains, it win
readily be seen that under equal con-
ditions the oyer-ripe sample would
go of" more rapidly than the other.
For our export trade only mild rip
ening OF the cream IS advisable.
Preseryatiyes.-Th experience Of
the past season has strengthened the
position ! took up in my last annual
report-that the use of preservatives is
not only unnecessary, but injurious To
the reputation OF the purity Of our but
4 ter. / would again respectfully urge
f the necessity for legislation prohibit
! ing the use OF any such Except COM
mon salU by means Of an amendment
I 10 the Dairy Industry act. number
/ OF factory managers who previously
used personalities have during the
/ past year discontinued 10 do so, and
I 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 a small proportion
OF our butter is treated with preserya-
tiyes. such statements may be taken
as evidence that preseryatiyes are not
essential To its keeping quality. The
presence of preseryatiyes In butter is
nov regarded in England as an adul-
iteration. We would DO well TO follow
the lead OF the Danish and French gov
ernments In prohibiting their use alto
getneT.
skim-Milk and Tuberculosis.-Jus'
as the bacteria which cause tll-haFors
are destroyed az a certain temperature
SO can the germs Of disease. such as
tuberculosis, typhus, measles. etc, be
rendered harmless II subjected TO
sufficiently high temperature. II IL
with the germs of tuberculosis that
am here specially concerned. for al
though this subject may at hrs'
thought appear 10 belong TO the veter'
mary department. / will show that the
dairy factories play a very important
part in the matter. At present theh
influence is decidedly evil, and II is tS
point out how their power for harm
may be changed TO good that the sub
iect is introduced here. We are told
that tuberculosis is prevalent; thai
the milk from a cow with a tubercu
lous udder will transmit the disease Il
man or beast fed on It; that tubereu
losig of the udder is not always cas-,
of detection. particularly In the earl,
! stages: and that there is scarcely ;
! factory in the colony into which tn,
milk of at least one tuberculous Gov
does not find its way. In the factor.
II is mixed Wit. the milk of hundred
of other cows. and the cream extracted
while the skim-milk. impregnate'
,, with tubercie bacilli. is divides
amongst the suppliers, and by then
! taken home TO feed their calves, pig
, and poultry on. In this way the calve
r contract the disease. In Denmark
9 has been discovered that one calf Il
r every eight becomes affected through
] the milk IL drinks. 1t is very rar
9 thing for calf to be born with tn
] bercuosis. The percentage is less tina
one in a hundred. But before ST
I months old 10 per cent react under tn
: tuberculin test. There is no doubt tn
n factory milk is the source OF infection
h and 1t behooves farmers to conside
n the grave nature of the question. 1t |
: very serious risk for any supple
4 who is trying his best to eradicate u
:. bcrculosis from his herd to rear hi
y calves on factory milk unless 1t ha
first been pasteurized. BY pasteuriza
!, ton we can safely and cheaply obviat
). all danger. All that Is necessary is I
:, beat the milk to 175 deg, for not unit
i this temperature is reached can safet
s. be guaranteed.
Training Grapes.