Courier Democrat. (Langdon, N.D.) 1891-1920, 1899-08-10
DAIRY AND POULTRY,
INTERESTING CHAPTERS FOR
OUR RURAL READERS.
How Successful Farmers Operate This
Department of the Farm-A Few
Hints as to the Care of Live Stock
and Poultry.
Dairy Notes.

Another accusation is made against
OF using pure annatto coloring, they
use the poisonous coal tar dye because
1t is cheaper. We are not in a position
to prove or disprove this, but certain
~ all use of coloring matter not pure
~ vegetable should be fought to the
bitter end. 1t is a wellknown fact
that butter colors made from coal tar
have been on the market for years.
Doubtless some butter has been colored
by them, but it is claimed that this
practice is about universal in the case
of butterine. Let us see, according to
What has been said about butterine it
consists of beef and hog fat, some veg
etable oils, chemical preservatives, and
coal tar coloring matter. A nice con-
coction is that to go into the stom-
achs of civilized people!
The Danes have been making some
more tests in regard to the pasteuriz-
Ing of milk for the purpose of killing
germs of tuberculosis and other dis
leases. 1t has been the practice to heat
the milk and cream to about 1853 de-
grees, but it was believed that it was
not possible to go much above that
point without injuring the quality OF
the butter by giving it a cooked taste.
Further trials demonstrated the fact
that cream can be heated to 1856 de-
grees and even to 1875 degrees without
injuring the quality of the subsequent
butter, provided the cream be imme-
diately cooled to IS degrees. 1t was
remarked that in some cases the but
ter did have slightly cooked flavor
when first made, but that this cooked
flavor disappeared within two days
after making. In the state butter
shows last year 713 creameries COM
peted, and of these all but five pas
teurized their cream. OF the five that
did not pasteurize four occupied the
four lowest places in the list of awards
and the fifth was little better.
A New Zealand paper says: "The
exasperating doubt and mystery which
surrounds our butter after it leaves
these shores has never been more
keenly felt than during the past sea-
son. The old tale is repeated of brands
OF butter leaving here with the bes.
of New Zealand regulations and judged
at home as being inferior to brands
over which they scored at this end. In
spite of this repeated trouble and the
'fshy' conundrum no attempt has yet
been made to follow the butter up
from its shipment here till sale at
home" We think the matter is easy
of solution. We remember that at one
of the Wisconsin Dairynan's conven-
lions MI. J. H. NoDrad made the re-
mark that the highest favored butter
is not always the best keeper. Some
times the butter that has been handled
and washed in such way that it has
only fair flavor at the start will be
found several months later to have as
good flavor as at first, while the very
high favored butter will be found de-
cidedly off. He said for this reason it
is not fair to judge butter without con-
sidering the end to which it is to be
put or its market. The butter that is
to go across the ocean needs to be made
with staying qualities in view. He
said it will be frequently found that
if two lots of butter are scored, say
two months apart. the position Of their
scores will be reversed in the second
scoring. The New Zealanders have
evidently had a practical Illustration
of this truth.