The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1903-12-04
Churning Two Lots Together.

pounds of butter fat. The illustration
is from Hoard's Dairyman.
Churning Two Lots Together.
Hand separator cream will churn all
right if mixed with the cream that
is ripened and ready to churn, but the
degree of ripeness, time of cooling and
temperatures Of the two lots of cream
should be the same in order to get as
exhaustive churnings as when each
lot is churned by itself. If the degree
of ripeness and temperature of the
two lots of cream vary the sourest
cream and the softest fat will break
first, and as a consequence the churn
might be stopped before the churning
is completed and much fat be lost in
the buttermilk. The higher tempera
ture of the hand separator cream
might also, when mixed with the hard
er fat, produce an irregular and greasy
body.
The Wisconsin Campaign.
j. Q. Emery, dairy and food commits
sioner of Wisconsin, is looking after the
pure butter interests pretty closely. He
has issued a circular covering the
ground carefully and calling the atten-
ton of oleo manufacturers to the fact
that, in the Wisconsin law, unlike the
United States law, the term "artificial'
is not used. To be lawfully salable in
that state OleO or butterine must be
''free from coloration or ingredient that
causes it to look like butter" so that
iy,oi4 TOD +I,o+
butter in color is in violation Of the
Wisconsin law, whether it be artificial
ly colored or not
Creamery Journal says Commissioner
Emery proposes to enforce the law, and
he will be we'll supported.
Another All Year Test.
The Minnesota dairy and food de-
partments have arranged for a twelve
months contest on both butter and
cheese. B. D. White and Sam Haug-
dahl will act as butter judges, with
Professor Hacker as referee. The
cheese will be scored by H. E. Vro-
man and some st. Paul commission
man.
The following premiums will be of
fered: Three silver cups, valued at $75,
$50 and S25, for the three highest aver
age scores in the butter class, and
three silver cups, valued at $25, SIS
and $40, for cheese. There will be, in
addition, premiums each month Of S.,
So and 81 in butter, and So. So. and 81
in the cheese class.
Cleanliness In Manufacture.
There is very little gained--in fact.
nothing-in patching up old utensils
about a home dairy or mandatory.
If it is important to keep butter tools
scrupulously clean, how much more
important it is to be rigorous in the
treatment of milk utensils, says Dairy
and Creamery.
Nothing will penetrate the crevices
of a churn like hot water, and it needs
to be at boiling temperature when APP
piled After a churn has been some
time out of use it should be thoroughly
secured with salt and repeatedly scour-
ed and scalded before being again en-
ployed. The slightest negligence in re-
gard to the churn may cost you the
price of many a pound of butter.
Creameries Blessing.
The creameries in this section are
proving a great blessing, as they dis
pense ready cash freely to their pa
irons, says the Minneapolis Tribune.
The butter demand far exceeds the
supply, and few of the creameries are
running to their full capacity owing to
the apathy on the part of farmers to-
supply milk. Failure of the crops to
turn out well will compel the farmers
to milk their COWS and in consequence
benefit themselves as well as the
creameries.