The Cook County herald. [volume] (Grand Marais, Minn.) 1893-1909, 1900-03-31
Buf1ter that Fades


one to give just the reason for SUCH a
condition coming to pure butter; yet
I it does happen very often: and almost
always in butter that has. been made a
long time and then taken from a. place
i Of storage and put in a. place where
the temperature is very different from
| where it has previously been kept,
says Ell. s. Matteson, in Country Gen.
tleman- Some good authorities say it
Isl caused by poor salt. TO. this: l. ann
not quite willing to- agree. 1 am OF
opinion that it comes from not being
in the first place made as, it, should
be-: The salt is=nett thoroughly incar-
porated in the butter, and this will al
low some parts of it to. becomes rancid
and, develop that peculiar tallow or
greasy flavor. The EanciditN causes
the butter to undergo, certain changes
that will make the: natural color fade
out, and in extreme Instances, the but
ter will become just about the color
of clean tallow-a yellowish white.
With color and flavor both gone, it is
little else than tallow. The color of
butteG is said to come almost entirely
from the palmatin which it contains
as: part of its component fats, and
since this is not classed with it's VIOLA
tile parts, we can. hardly assume. that
it gets, away by any process of. evapo-
ration; hence conclude that this, con-
dition comes because Of the develop
ment off rancidity which will deyelon
in butter kept for a. long time; that
when FIRST made was fairly gond butter
have never known Of any butter COM
ing to- this condition except when i
had been kept for months before he
ing used, and I have never known il
TO- lose it's color. except when it had
that tallowy taste: This, to- vi me. is
evidence that the loss OF color is a,,e.
to, causes have mentioned l.
When the Lambs Come When, ths
lambs commence coming is when the
shepherd must be UP, and stirring. He
should visit the flock every few hours,
both day and night, especially il the
weather is cold and stormy. AS soon
as the lamb is dropped, it and it's
mother should be removed to small
stall to themselves. See that each teat
is open, by drawing some milk with
thumb and finger, and see that the
lamb takes nourishment before leaving
it, Often it is necessary, with a weak
lamb, to milk some milk in a spoon
and pour it down the lamb. After the
lamb is few days old and strong
enough to follow its mother, they nav
be turned in the lot with the other
ewes and lambs The feed now should
be increased and of such nature as
to produce large fow of milk One
should have variety OF feed, so az To
make change every day or two. Oats.
bran, corn chop, with a little Oil meal
make a good grain ration.-Ex.
Rearing Young Turkeys.O One. 81
the chief difficulties in rearing youna
turkeys seems to be that they some
times have the gluttonous appetite az
the young duck without the dieestiva
power to make use of so much food
In part this must be overcome hv
care in feeding little and often am,
in part by allowing them to exercise
and thus to stimulate better digestion.
Elk. sss5. s
Il After some wives succeed IN gettInr
the last word they sit down and crys
over 1t.
The real pleasure Of life IS IA shav.,
Ing what we want when We want