The news & observer. [volume] (Raleigh, N.C.) 1894-current, 1902-11-04

rance and Indifference but the profits arc
surely there and win be gathered in bv
the man who breeds and feeds stock
after modern and rational system.
The next paper had been prepared nv
Cadet j. w. Bullock. Of Vance He was
sick and it was read by Cadet Mark II.
Chesboro, of Virginia, the subject being
BUTTER MAKING.
Butter making has been developed in
dairies to a point nearing perfection. but
on the ordinary farm little progress has
been made, and poor article is sun
made and still sold at a small price
In making good butter the COW of
course. plays an important part. She
should be in good health, have a good
appetite; be Well fed with balanced
ration and have all the pure water of
moderate temperature that she wants.
The stable should be well ventilated,
for often the milk is contaminated by
the foul odors that come from a filthy
and ill-ventilated stable. The milk pals
and cans should be of tin and all points
soldered so as to keep any dirt or sour
milk from collecting in the various
cracks and corners.
The strainer should be of a good grade
Of cloth instead of wire gauze. 1t is also
very necessary to keep this clean. The
milk should be strained as soon as milk
ed and not allowed to sit in the barn, for
it will collect barn odors very readily.
To prevent it's collecting odors, carry to
dairy room and separate at once.
On most farms the cream is allowed
to rise on the milk and the two churned
together, but this incurs big loss. The
loss is about one per cent, or one pound
of butter out of every hundred pounds
of milk.
Now, if a farmer has a COW that gives
two and one half gallons of milk a day
the year round, and churns it in the old
way, he will lose seventy eight pounds
of butter, which, If sold at twenty cents
a pound, makes fifteen dollars. Hence,
if ne keeps ten cows, his loss will be
one hundred and fifty dollars.
A separator will save nearly all of
this loss by taking the fat out of the
milk and then the butter will only be
churned in a little milk.
The Babcock milk tester is used to see
if the cows milk is as rich in fat as it
should be, and also if the separator is
working properly. This machine con-
tains a stand holding several graduated
bottles To test, put in each bottle sew
enteen and six tenths cubic centimeters
of milk. Then put in seventeen and five
tenths centimeters of sulphuric acid.
Shake we'll and place in tester. Turn
the stand containing the bottles at the
rate Of fourteen hundred revolutions per
minute for five minutes. Then fill the
bottle with water to the base Of the
graduated neck, turn for three minutes,
and fill again with water TO the eight
per cent mark, turn for one minute, then
read.
Cream can be churned soon after it is
separated. though it does not make as
good butter as it does when the cream
is ripened.
To 1ipen cream it must be kept at an
average temperature of sixty degrees the
year round. This insures a uniform
grade of butter, and prevents it from
becoming too soft. The cream should
be churned at about the same tempera-
ture.
The churn should be large enough to
allow it's being only half filled. There
should be no inside fixtures, for such
fixtures injure the grain of the butter.
Revolving churns are the most popular.
When the butter has come the granules
are the size of grains of wheat. Iqreat
care should be taken not to churn too
long, for it will destroy the granules.
When the granules are about the right
size, draw off the butter milk through a
horse hair sieve, so as to catch any but
ter left in churn. Then wash the butter
in nearly as much water as there was
butter milk and if all the milk is not
washed out the first time wash again.
After that take butter up, weigh, and
place on butter worker. For every pound
of butter put three fourths of an ounce
of salt. The butter should be worked
only long enough to get the salt we'll
distributed. Excessive working spoils
the butter gral.ules.
Butter worked in this way, and put up
in attractive packages, brings the high
est price, for it is most palatable
Cadet c. w. Martin, of Virginia, pre-
sented the next paper, his subject be.
ing:
INSECTS AS DISTRIBUTORS OF
DISEASE.
At present the rural population of our
country suffers from two diseases which
might be- at least in a great part, east
ly prevented. These diseases, typhoid
fever and malaria, are transferred by
certain insects and it is due largely to
this fact that they are so widely dis
tributed throughout the country In the