Warren sheaf. [volume] (Warren, Marshall County, Minn.) 1880-current, 1901-06-27
The Institute Workers Hold a Meet
ing Here Last Saturday.
BEST MEETING THIS SEASON
About Five Hundred Farmers Were
in Attendance.

ature Of the milk about two or three
degrees so that the butter will be-
come solid and firm. This also
causes the butter to separate from
the butter milk, so the loss is far less
than if the milk is left at a higher tenn
perature. Then open the drain cock
and allow the butter milk to run OF,
straining it Of course so that none of
the butter globules will escape with
the milk. q He claims that unless the
cream is tainted that it is better not
to wash the butter after churning, as
it washes away a certain amount OF
the flavor so much sought after by
the good butter maker. Heprefers in
all cases to makesa brine using about
an ounce OF salt to apound of butter
to be salted and pour it on the butter
washing it in, keeping the drain cock
open all the time. Ii the mixing is
done with a paddle be works it about
half an hour in the churn, being care
ful to press directly on the butter,
not allowing hepaddle to slip along
on the butter. Fl thepaddle is slipped
along through the butter it gives it a
glossy, oily look that takes away
from it that rich grainy appearance
that adds so much to the selling
qualities Of butter. After the first
mixing the butter is allowed to drain
for. "a bout an hour when it is worked
again for about a half hour; then, if
tits to be kept, he packs it in a jar,
prefering the ten-pound size. In
packing press the butter down till all
the air is expelled from every part OF
the jar, then cover over with piece
of cloth, over which place layer OF
salt. Butter properly packed in this
manner will keep for a long time.
The expulsion of the air is very i'm
portant matter, for if the least bit is
left in the jar it deteriorates the but
ter that surrounds it, thus making
bad places in the butter that some
people find so hard to account for.
In the matter OF sailing, Mr.. Barbour
recommends the use OF about three
quarters OF an ounce Of salt to the
pound where the salt is added direct
ly to the butter, and one ounce to
the pound where added in the form
Of brine. At the close OF his talk Mr..
Barbour answered a number OF ques-
tions propounded by the farmers in
the audience, and gave them some
very interesting and instructive les
sons in the various branches Of dairy
work.
The next speaker was Mr. John
Gould, who took up the outside work
OF the dairy farm. He spent consid-
cradle time in giving his experience
as to the evolution Of the farming
industry. Telling how he, in Ohio,
saw the wheat industry die out as
the principal occupation Of the farmer
and how stock raising in it's various
forms took up the attention OF the
progressive, thinking farmers. This,
he said, was the experience Of all
countries. In going into stock rails
ing he advises a farmer to study
which kind of stock he wants to raise
and go into that class with the in
tention OF making success OF that
particular line. II he selects the dairy
COW as his preference he must study
to get cows that are adapted to that
particular industry, Get COWS that
will give milk, and plenty OF it OF
good quality. He don't want COW
that will give milk for four or five
months in year and then fatten up
the balance OF the time. He got a
little sarcastic here and said he had
never yet found way in which to
make money out OF the fat OF a dairy
COW. After you get your cows the
next thing is caring for them. a COW