The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1902-03-21

A few years ago Professor William
Roentgen of the University of Amster-
dam became famous the world over by
discovering the Y rays. Since that
wonderful discovery the Roentgen ma
chine has been brought to the aid of
various scientific Investigations and
has proved of incalculable benefit in
modern scientific surgery. 1t now
seems probable that the dairy interests
are to be benefited through the applica-
ton Of y rays to milk for the purpose
Of ster;lizing It is claimed the expert
ment has been tried with success and
that the power Of the x rays to kill
bacteria is remarkable. The time may
come when the sterilizing watts now
commonly used in creameries will be
displaced by ROentgen machines, and
every egg packing establishment will
have one or more of these machines to
candle" the eggs. When the kerosene
lamp displaced the candle for testing
eggs. it was considered vast improve
ment, and when the modern sixteen
candle Edison light was installed it
was considered a great leap forward,
but if the X rays can be successfully
applied to egg testing it may make
electric lights look sick. Whole cases
Of eggs could be exposed to the ma
chine without removing the contents,
as quarter inch wood and strawbOard
filters could be easily penetrated with
0f 10Th
machine.-Creamery Journal.
To Determine When Cream Is Ripe.
The following is an excellent test for
determining when cream is sufficiently
ripe for churning: Litmus paper turns
red when exposed to any substance
that is in the least degree acid and will
show blue color if the substance is
alkaline. 1t will cost but trife and
can be obtained of any druggist SIM
ply immense the end of slip Of litmus
paper in q sample of the cream, and if
on it's withdrawal the color changes to
a bright red then the cream is suffi-
GENTLY ripe for churning, but otherwise
it il not ready.-Dairy and Creamery.
Temperature For Cream.
Cream should be ripened at temper
allure of 70 to IS degrees f., owing to
the length of time in ripening and the
amount Of acidity when started The
texture Of the butter depends upon the
changes Of temperature brought about
during the ripening process. To get
good, firm texture in butter it is neceS-
sary that the cream be subjected to
temperature below SO degrees +. for
several hours some time during the
ripening period. Colorado butter makers
differ as to the best time to hold cream
at this low temperature. Some hold
that it should be cooled Immediately
after separation to below so degrees F.
and held at this temperature. Others
claim that the best plan is to hold the
cream at temperature favorable for
the growth of Tactic acid germs-75 to
so degrees T.-until the cream contains
the required amount Of acidity for
churning and then cool to below so de-
grees L. and hold until ready to be
churned.
Salt In Eutter.
Notwithstanding that good authori
ties in the dairy claim that salt in but
ter is Il preservatiye and while it is
true that salt is to some extent an anti
septic, it has no appreciate effect as
preservative in the quantity in which
it is used in butter. 1t serves principal
ly as favoring material. The amount
of salt, therefore. to be used in sailing
butter depends upon the taste of those
who are to eat it. If that taste can be
ascertained, as it can in the case of
private customers or as regards our
selves, the problem of sailing can be
easily settled. About an ounce to q
pound of butter is the quantity of salt
usually added to butter that is to go
into the general market. However,
some butter is sailed in double that
quantity, but such butter is usually for
q special trade. A vast deal of butter
that is made on our farms is injured
by poor salt. Nothing but the purest
salt should be used in dairy products,
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