The Columbus journal., 1899-09-06

Depaftneat Of he IAFD-A lSu
Hints - 70 the Care q L1vo otoe1
md Poaltry.
Dairy Notes.
Some interesting tests In cheese r.
pening have been made ut the Wiscon-
sin Experiment Station. It was found
In these investigations that cheese r.
rened faster las measured BY the
formation Of soluble proteids) at Q high
than at q low Temperature. whereas
the cheese cured at . high tsmpera-
ture contained less bacteria than that
Kept In cold storage. The commercial
value Of the cold-storage cheese wa
rated BY an expert ut * cents. that
cured at normal temperature At about
same price. while that cured at q
high temperature had . rank favor
and q value not exceeding 3 or 1 cents
. pound" At that time prime Ched-
dar cheese was quoted at ~ to Q cents.
The high temperature impaired both
the favor and the texture. whereas the
cheeses cured at IS degrees and below
were invariably Of good quality and
were entirely free from all bitter favor.
Every patron of q creamery has q
vital interest In having the creamery q
success. whether 1t be q cooperative
creamery or q so-called individual
creamery. The advantages Of making
butter In q creamery over making It
on the farm r In most cases obvious.
OF course there are case where the
private dairyman finds 1t advisable to
hold to his private dairying. but such
cases are rather rare. In the greater
number Of cases the individual either
cannot make as good butter ~ can the
creamery or else II he does make as
good butter. he cannot sell 1t to advan-
tage. The purchase Of butter by the
corner grocery store has created q rule
BY which both good and bad butter
bring about the same price and that
price is regulated by the poor butter.
So, II q private dairyman has to sell
his butter in that market. he must
needs sell his butter at tho same price
~ does his neighbor who has no skill
In making butter, " who Is too care
less to even keep his milk and cream
In proper condition. For these reasons
1t is a god-send to most Of the farm
ers to be able to take their milk or
cream to the creamery where 1t will
be made into butter upon rules that
have been tried by many years OF ex-
perience. and that are sure to give q
product that will bring a good price In
the city markets. For this reason no
community should look on with indif-
ference while q creamery runs down
and closes its doors. The community
itself should take steps to build up the
institution. 1t would often be entirely
possible to save the creamery by .
concerted movement either Of the pat
rons Of the creamery or by the COM
munity In general. The lack Is often
in the number of cows. In such cases
the farmers could afford to purchase
more cows. even though ZONE Of them
had to be bought on the partnership
plan. But II there Is no general un-
d%erstanding on this matter the farm
er generally thinks that the purchase
of a COW or two by himself will not
change the result and II the creamery
closes he will have the cows on his
hands. The necessity therefore of con-
certed movement is obvious. and the
whole community should be impressed
with the truth that the creamery IL q
benefit indirectly to all.
About the Poultry Yard.
Build the poultry house SO It will
be dry at all times. It Is easy enough
to have a poultry house that is dry in
the middle of summer. but that is lust
the time when the fowls are in it least
and are least affected by its condition.
But in the winter. when they must
remain indoors for days at q time. Is
when the fowls need to have q place
that Is not favorable to the increase Of
disease germs. Wet and dirty houses
are often the beginning Of epidemics OF
roup and other equally fatal diseases.
A good many Of our readers will
doubtless construct poultry houses this
summer. To such We would say. do
not do 30 before studying up the Ques-
ton of ventilation. Nearly all poultry
houses are either unventilated or ven
tilated in the wrong way. There ID .
great mass Of literature on this sub
ject that is within reach Of the farmer,
and he should exhaust 1t before put
ting new theories into practice. Bad
air Is unnecessary in the poultry house.
and It is equally unnecessary to have
an open ventilator above tho fowls
from which cold air car pour down
during the winter nights, bringing no
end of colds and discomfort. While
the ventilation is to be looked after.
be sure that no drafts owe the fowls
are allowed to exist.
An exchange says: "Whitewash In
side monthly, from March LIST to Oct.
1st." We would like to remark that
perhaps the ~whitewashing advice Is
about as useless as much Of the other
advice that is going the rounds of the
press. The writer used to do q great
deal Of whitewashing. but Of late years
has done none of 1t. It is doubtful il
he will ever do any more. It is not
4 difficult matter to keep q henhouse
free from lice. Lice cannot live on
the walls Of q house unless they have
Q chance to make periodic incursions
on the roosts by which they get onto
the bodies of the hens. II the roosts
are made movable and the arrange
ments that support the roosts are NOV
able, it will be q most diflcult matter
for q louise to get onto q hen. This
will be all the more 50 II dust or sifted
coal ashes be kept under the roosts.
A louise is not able to travel far in
even q sixteenth of an inch Of dust.
But II q man has a henhouse 20 con-
structed that the mites n journey
from the walls and fixtures owe the
roosts and get onto the fowls. by all
means let him whitewash his house
and fixtures often, as that will be
found the easiest way out Of the DIM
Guilty.