The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1899-05-17
,od Charred prain, of which only

wood. Charred grain, of which only
the outer husk is vegetable fibre, is
much better, and by charring carefully
it can be fed in quite large amounts
with decided advantage, as it is quite
fattening, besides not being likely to
cause souring of the stomach. If pop
corn is not thoroughly dried, many OF
the grains will not open showing the
feecy whiteness OF the starch they
contain. and as these grains will nat
urally fall to the bottom of the pepper
they are likely to be burned. Both
hens and fattening hogs will eat these
charred grains with great avidity. A
still better grain to char is the oat, as
it contains more of the strength CIV
ing and egg producing nutrition than
does corn. In charring oats for hens
and we think also for hogs, it is best
to expose the grain to enough heat to
burn off part of the husk of the grain.
The oats Will then be eaten with avid.
ity, and if the grain is itself charred
it will he nitrogenous charcoal from
which the more easily burned carbon
has been removed.
In extreme cases, as when a horse
has collie or O COW has bloated, grain
that is pretty thoroughly charred may
be given, but only in small amounts,
and to restore tone to the stomach. 1t
should not be continued nor given
very often. as the effect of potash
which the charred grain contains is to
debilitate 1.-THE stomach instead of to
strengthen it. We never gave charred
grain except very rarely to any ami
mas except what we were fattening,
and then only to correct evils OF diet,
which we learned afterwards to avoid.
A few weeks before fattening hogs
were to be killed, it makes them fatteD
better to give them some charred grain
with their other food. But we would
not give charcoal to breeding SOW or
to any other animal that We meant to
keep long except to hen. The giz'
zard of hen is so strong that it prob
ably does no harm to punish it with
some charred oats, which with the hull
burned off are as good as wheat, and
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 were 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 q
kind of fermentation, just as the
formation of alcohol or vinegar is a
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 havors,
others produce butter which is almost
worthless. The chemical nature OF
the substances constituting the flavor
is not known, but it is probable they
are decomposition products from the
milk sug.r. 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 end
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 oil that goes
with them and make trst.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 favor is cream
that will sour with no other taste,
especially of unpleasant taints sug.
gestive of filth contamination. Tc
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, j. e., those which cause
souring. Simply keeping bad flavor
out is not always sufficient. The
germs which produce a good flavor
must be added if not already there.
This is accomplished by the use OF
starters.
AZ used in dairying starter is a
portion of milk or buttermilk contain
ing large number of the germs of
fermentation supposed to give a good
flavor. The purpose Of its use is
sometimes to hasten the souring, but
it's greatest value sin controlling the
flavor. I consider the use OF starter
as absolutely necessary if the butter.