Audubon Republican. [volume] (Audubon, Iowa) 1894-1925, 1901-02-28

keep silage we'll and create disgust in
the men that attempt to use them.
BY them prejudice is created in the
minds Of other farmers, and they are
pointed out as examples Of a system
to be avoided. 1t is no wonder that
In some counties the question Of silage
as feed is considered dead one. Good
silos only are profitable, and where
there are good silos in the hands Of
Intelligent men this process OF food
preservation Is highly regarded.
Lack OF dirt Is the great feature in
good butter and presence of dirt Is the
most prominent factor in poor butter.
1t is true that the dirt is not visible
to the eye, but its presence is demon
strable. The dirt may consist more
in germs that came in when the but
ter was made in dirty manner than
of lifeless matter, but the result is the
same.
In selecting a site for the new
creamery, see that the ground is high
and the drainage good. A low, fat
plot where water will not run except
in a time of freshet will hardly do for
the creamery. The soil too must be Of
a texture that will permit the water
to flow away rather than sink in.
Stops soon become a great nuisance,
and a menace to the product of the
creamery.
1t is being rumored that Canadian
cheese is losing favor in some quar-
tiers because Of its being put upon the
market too green. In some instances
it is shipped from the factory before
1t has been out Of the hoops two days.
The Canadians are, in this, following
in the footsteps of the Americans, who
have for a long time been putting
green cheese on the market to the
detriment of the cheese-making indus
try.
In New South Wales, Australia, the
dairymen have new strain of cattle
that they call the Illawarra, after the
district in which they are found most
abundantly. The strain was produced
by the crossing of the Jerseys, Short
horns and Ayrshires. The milking
qualities are said to be of the best, and
1t is claimed for them that no Other
strain OF mixers give so good salts
faction. We fear that this is an ex
parte statement. Certainly Americana
have not found such a mix-up of ad-
vantage.
that good deal of uncolored oleomar-
garine is being sold The dairy and
food commissioner Of Connecticut re.
ports that five large houses in that
state are disposing OF large quantities
Of 1t. The fact is that people get used
to using the uncolored article and soon
forget that 1t ever was colored. There
is no doubt that If coloring is prohib-
tied the sale Of oleomargarine will
still remain large. No dairyman OBJ
jects to its sale being large so long as
the buyers and users know II for what
1t is.
Reports continue to come to us Of
the rapidly developing Siberian butter
trade. The government of Russia is
showing great enterprise in the mat
ter. 1t has arranged ice houses in
Siberia for the storage of butter, eggs,
game and the like. ARRANGEMENTS
have been made for the transport o.
this butter quickly across Russia to
the Baltic Sea where a line of steam.
ers have been subsidized to carry
the products to London. We cite these
facts as an example of national enter.
prise that is certain to have far-reach.
ing effects.
In England the butter dealers are
having quite time trying to find out
how much water butter should con-
tain. Recently a Judge fined a mer-
chant for selling butter containing
1880 per cent OF water. The matter
went to higher court and this court
sustained the finding OF the lower
court. Testimony showed that butter
ohOulu SOutdlu not more IMAM 10 TO lS
per cent OF water, the latter amount
being considered the extreme limit,
The makers Of the butter argued that
the extra amount of water in the but
ter was due to the brine sailing and
not to any intention on the part of the
maker to incorporate an increased
amount Of water. The testimony was
very interesting. but contradictory.
One witness asserted that there was
no dry salted butter on the market and
that dry sailing was used only in ex-
periments. He said that dry sailed
butter would not keep. Another man
asserted that dry sailed butter kept
incomparably better than brine sailed.
Finally the contest simmered down to
the question OF the amount OF water
held in the butter by each process. II
was shown that the brine sailing in
corporated as high as 30 per cent OF
water and the dry sailing process only
about half that amount Hence a VIC
tory for dry sailing.