Blackfoot news. (Blackfoot, Idaho) 1891-1902, 1899-12-09
DAIRY AND POULTRY.
INTERESTING CHAPTERS FOR
OUR RURAL READERS.
How Suecssfut FaFmsrs Opsrate Thh
Department of the Faxm-A Few
Hints as Ia the Care Of Live stock
And Poultry.


l
We hear some complaints about the
scarcity Of white ash wood for the I
making OF butter tubs II is very pos
sibie that the exhaustion of the ash
forests will compel something of
revolution In the butter tubs and even
in the ways OF packing butter. Al
though spruce tubs are used, care must
be taken TO have the wood in the best
OF condition. II is always best to pro-
tect the butter from the wood even
when the best kind OF q tub is to be
had.
Some experiments have recently
been conducted TO test the effect OF
enormous pressure on the keeping
quality OF milk. II was found that
very heavy pressure did retard the ac-
ton OF the bacteria, to some extent at
least But we fail TO see any great
advantage to be derived from the dis
application OF enormous pressure is
not attained without expense and the
same expense applied to pasteurizing |
and cooling the milk or cream should |
accomplish more than when used TO |
pay for pressure. Its only possible |
use would seem TO be In hot climates
where ice or ice making machines are
not TO be had.
Do not spoil the calf Remember
that the dairy COW begins with the
calf and is easiest spoiled while young.
Ing foods Ia 10 create In her tendency
TO make beef and she will hold to that
tendency. Better give her food that
will develop bone and muscle rather
than food that will make her blocky.
We frequently see dairy papers urging
dairymen TO feed their calves on skim
milk. FIRST removing the fat and put
ting IL back In the form Of oil meal
But the fat should not be put back at
/ all. The calf does not need IT. As the
/ skim milk will not continue to satisfy
the calf. oats may be added with ad-
vantage. and are superior to corn for
developing the frame OF the calf.
4 The oleomargarine business In the
I United States IL In very thriving con-
dition. In spite Of repressive laws the
output of the oieomargarine factories
yearly increases. and that by leaps and
jumps. This butterine is always sold
al a profit by the retailers. for 1T is
purchased rs butterine and sold as
butter. 1t is purchased as cheap
product and sold as high-prfeed
product. In millions OF pounds the
following have been the amounts man
featured each year since 1888 ttnelu-
siyel: 1883, 81: 1889. 81: 1899. 35;
1891. ii; 1899. IS: 1898. e.: 1894. So;
1895, SO; 1896, so: 1897. As: 1898. 81:
1899. 81. The figures are for the years
ending June go We may expect to
see the amount this year flor the year
ending June 80. 1900 reach well up
toward a hundred million pounds.
A contemporary tells of the patron
OF a creamery who saited his milk to
make II keep over Sunday lie was
. determined TO have 1t keep and so put
/ In very large amount of salt. The
result was that the next batch of but
, ter from that creamery proved to be
very poor as the cream would not
, ripen. The butter was complained o.
! in the market. and IT took good dea
[ of investigating on the part of the
, creamery man to find out the cause Of
his failure. This illustrates enc o.
, the evil results OF putting any kind o.
j representatives. in the milk Or cream IL
I be used for butter making. 1t shoult
. be remembered that the delicate flaw
. ors are caused by minute plants tina
develop in the milk This developing
ia only another name for ripening
The preservatives prevent the yer!
f, thing that is most necessary in max
!. ing good butter.
. Oregon butter is being sent to Ma
Mia where 1t IS competing sharpl
: With butter sent from Denmark
q ia packed in glasses Theoretically seal
ed and the glasses are themselve
hacked in salt. If the butter can b
sent in proper condition there is n
reason why 1t should not have an ad
vantage over the Danish butter. Tn
trouble will be. however. that IL wi
not be of as good quality AS the Dan
tsb butter There seems to be a goo
deal of difference in the grade OF but
ter exported from the United State
and from Denmark. due to the infu
enee OF the domestic butter market |
each country. 1t is presumed that tn
hest Danish butter goes abroad. |
fact II has been said that large pre-
norton of the Danes ship out thei
frst-class butter and eat oleomargarin
IN its place, At least the supply
srst-ciass butter is so large there this
there is enough to satisfy the HON
demand without cutting down tn
= amount that should be shipped to Ems
II land In the United States the hon