Western Kansas world. [volume] (WaKeeney, Kan.) 1885-current, 1901-06-15
while another is equally sure that a
soft feed is unnatural and should
never be given

while another is equally sure that a
soft feed is unnatural and should
never be given.
Broilers are profitable when prop
erly raised and properly sold. Every
farmer that is advantageously situated
for the raising of broilers should make
trial of it, If he has a liking for that
kind OF experiment. Nothing can ever
be ascertained definitely without a
trial. The question is often asked.
DO you think l would succeed with
broilers?" OF course it is impossible
to give an answer of any value As
well might a sailor ask, do you think
l will have a safe voyage?" We do
think, however, that a good many
farmers live near enough to good
broiler markets to make the raising
: of broilers profitable
No intelligent poultry raiser would
think of advising a new man in the
business what breed to raise. as much
depends on the idea in the mind of the
would-be poultry raiser. Some poul-
trymen succeed best with one variety
and some with another Just the
reason for this is hard to give. 1t may
be because some men understand the
and because some breeds will better
stand bad feeding than others. The
scientific feeder takes a breed of del
icate physique and feeds it as it should
be fed. He gets good results and in
creases his bank account. He recon-
mends the breed to the first novice
that comes along. The novice takes
the breed and feeds it without reason
or sense in the feeding. He gets more
dead fowls than profitable results, and
gives up the breed in disgust He
then takes another breed whose digeS-
ton can handle anything. He feeds
it in way that would ruin an ordi-
nary breed, but does not succeed in
running it. He succeeds in spite of
himself, but not so well as the other
man succeeded with the more delicate
h-eed. But he has formed an opinion
that cannot be shaken, and that opin-
ion is in favor of the poorer breed,
which is the best breed for him.
Experiments in Curing Cherse.
Prof. G. L. Mckay thus summarizes
some experiments made at the Iowa
Agricultural College in the caring of
cheese:
On the 29th of August, 1898, expert
mGnts were commenced with a view of
determining the feasibility of central
curing rooms, and the effects of eli
matte conditions on the curing Of
cheese
Cheese made at Iowa College factory
were shipped by express, fresh from
the press, to one of the best factories
in Canada to be cured. We also sent
some to Guelph Ontario Dairy School
to be cured. Cheese made at Black
Creek factory and at Guelph Dairy
School were sent here, fresh from the
press, to be cured. Shipping the
cheese $50 miles by express during the
heat of summer did not affect the
flavor
Cheese cured in musty ice box at
temperature of 55 degrees compared
favorably with cheese cured in well
ventilated room at a moderately low
temperature during the month of Oe-
tober. Cheese cured in ice box scored
2s4 points higher on flavor and " q
point higher on texture.
Cheese can be exposed the first five
days to temperature as high as 80
degrees without injuring it's flavor, Il
sufficient acid has been developed to
make a firm-bodied cheese and it is
cured at 60 degrees afterwards.
Cheese cured at a temperature of
60 degrees, with high per cent of
moisture, scored higher than cheese
cured at temperature above 65 de-
grees.
Adding artificial moisture through
pine shavings in a box worked very
satisfactorily in the curing room, and
left no bad odors.
Fumigating with formaldehyde gas,
to destroy the mould-producing bac-
terra, gave good results.
New Zealand Dairy RsEuIa tions
We quote the following from the
Auckland Weekly News of Auckland,
New Zealand: Among the new regu-
lations of dairies for the city milk