Blackfoot news. (Blackfoot, Idaho) 1891-1902, 1900-04-07
DAIRY AND POULTRY.
INTERESTING CHAPTERS FOR
OUR RURAL READERS.
How sucssafal Farmers Operate This
Department OF the Parma Few
Hints as to the care Of Live stock
and Poultry.


Would il not pay the dairy associa-
analysis of butter and oleomargarine
that the two may be distinguished
apart as well on the farm and in the
village as at the experiment station'
III we could have in every town and
city some person enough interested in
we might be able to check the con-
slant imposture in foods. A great
many people that now buy oleomar-
garine would not buy 1T II they knew
it. The easiest way to check the fraud,
at least the most effective way. is to
give the people some way of finding
out what the true article is and what
the bogus article is. We need great
er acquaintance with chemistry. 1t
was largely fancy study once; it is
an essential study now. 1t is surprls-
ing that our leaders in dairy educa-
ton know so little about the methods
Of analysis. except those men that
make business OF 1t.
Some reports from England say that
recent tests with tuberculin indicate
that the cows that are most likely to
take the disease from other cows are
those that are kept in sheds and barns
from one years end 10 another, and
the freest cows are those that are
permitted to stay most Of the time In
pastures. This is in accordance with
all experience with tuberculosis. The
tubercle germ is taken into the lungs
through the nostrils and these germs
to be breathed must be dry and float
ing in the air. The sputa from tuber-
culous cows has chance to dry when
1t is left on the barn floor and the
other cows breathe it. But when the
cattle are kept in the pastures the
sputa Is not likely to become dry
enough to float in the air. II it be
eaten it is more than likely to be
thrown OFF by the digestive organs.
While 1t Is true that stomachs may
become infested, 1t is also true that
they are not so likely TO become affect
ed as the lungs 1t was also found
that the cattle kept in open sheds suf-
fered from tuberculosis quite largely.
he same conditions apply here as in
the barns. The germs have a chance
TO dry and float in the air. This proves
that IL Is wise thing 10 give the cows
as much out of doors life as possible.
We need in this country some addi-
ton to our dairy laws in the form OF
the establishment Of a legal limit to
the amount of water that butter may
contain. We hear OF ladle goods COM
ing to market with so much water in
| corporated in them that some OF 1t
/ soaks out even before the butter has
| left the hands of the commission men.
! This water is evidently not put in by
| the farmers that made the butter in
the first place. Ladle goods are made
| from butter that is collected here and
there by owners Of factories. 1t is re-
| worked and recolored to give 1T uni
formity. 1t differs from process but
ter in that it is not necessarily bad
butter at any time. IL may all have
been good fresh butter at the time oil
coming into the hands of the factory
man, and is reworked to give it uni
formity. The factory man has found
that water can be incorporated in con-
siderable quantities, and brings him a
good price per pound. 1t Is dishonest
trick, but We fear that it is practiced
far more commonly thaa Is known
Butter will hold great deal OF water
without permitting 1t to soak out, and
when 1t contains 30 much that it liter
ally runs out 1t looks as II the greed
OF the reworker has got beyond con-
troll In England and ireland. and we
suppose in the other countries COM
prising the British Isles. the laws are
very rigid in this matter. and we see
frequently reports OF prosecutions FOL
their violation.