Freeland tribune. (Freeland, Pa.) 1888-1921, 1899-06-29

are perhaps even better. In the cold
est weather in winter we have fed
charred oats to both fattening hogs
and to poultry while the grain was
still warm. They vera very greedy
for this warmed grain, yet it is proba-
bly, really no better for them than if
the grain were eaten cold. Taking
hot victuals and drinks into the stom-
ach is bad for human digestion, and it
also probably is for the digestion of
animals American Cultivator.
Cream Ripening and Butter Flavor.
The process of cream ripening is O
kind of fermentation, just as the
formation of alcohol or vinegar is q
fermentation. The cause of the fer.
mentation which takes place in cream
is the growth and development of an
immense number of bacteria. The
proper ripening of cream takes place
when the right kind of bacteria pro-
duce the fermentation, and the pro-
cess is allowed to proceed to exactly
the right point. Some bacteria pro-
duce substances that give fine favors,
worthless. The chemical nature of
the substances constituting the flavor
is not known, but it is probable they
are decomposition products from the
milk sugar. Hundreds of creameries
are losing thousands of dollars EACH
year, because cream ripens i'm
properly. due to injurious kinds of
bacteria. Considerable trouble can
be avoided if the creamery operators
use the proper methods. One of the
Iowa dairy school Instructors is often
sent to creameries that are unable to
produce the desired quality of butter
and he assists them to fix the trouble
and provide remedy. The methods
this instructor generally uses to cor
rect these faults are to require strict
cleanliness about the buildings and
utensils, rejecting milk which has not
been cared for in such manner as to
prevent it from becoming tainted, and
by the use Of good starters. These
are all applications of the principles
of bacteriology.
Good, clean milk is absolutely
essential to produce the best results.
No buttermaker can take milk foul
with dirt and filth and all that goes
with them and make a iirst-class
product. There are, of course, GER
tain ways in which such milk can be
improved and serious results some-
what averted. What we want to pro.
duce good butter flavor is cream
that will sour with no other taste,
especially of unpleasant taints sug.
gestive of filth contamination. To
secure this there are two points to be
always kept in mind: First, unde.
sirable lamentations must be kept
out; the second point to be kept in
mind is desirable lamentations must
be present, i. e., those which cause
souring. Simply keeping bad favor
out is not always sufficient. The
germs which produce good flavor
must be added if not already there.
This is accomplished by the use OF
starters.
As used in dairying starter is
portion of milk or buttermilk contain
ing large number of the germs of
fermentation supposed to give n good
flavor. The purpose of its use is
sometimes to hasten the souring, but
its greatest value isin controlling the
flavor. / consider the use of starter
as absolutely necessary if the butter
maker expects to make uniform high.
grade butter. Under the best condi.
tions, that is when the milk is clean,
free from filth bacteria, as is more apt
to be in summer, butter can be made
with no starter probably sometimes
Just as good as with one, but at least
in the state with which 1 am most
familiar, it is impossible to make good
butter in the winter time without a
starter. When starter is in the proper
condition it has sharp acid taste, with
no unclean or disagreeable taste or
odor. 1t does not whey off as soon rs
it thickens, but remains in solid
curd with no bubbles showing gas.
The only way to tell when a starter is
right is by taste and odor, and the
user should learn to judge this cor
rectly. The temperature at which
milk is ripened is not so material if
the ripening is stopped at the proper
stage. 1t can be ripened at fifty-tive
or ninety degrees. At high tempera.
ture it must be watched very closely,
as ripening advances very rapidly.
However, prefer about seventy to
seyenty-five degrees in the winter
and sixty-fve to seventy-fve degrees
in the summer. Some means of test
ing the acidity of the cream is very
useful. When not sour enough the
butter shows lack of flavor; il
ripened too high the flavor is some.
times rancid.-C. H. Eckles, Iowa
Dairy School, in the American Agri.
culturist.
Extinction of the Prairie- Chicken.
Vn .dnr tho i.ninn nf ha old ma