The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1903-05-01


The executive of the local govern
ment ia Prince Edward Island has en-
tered into an agreement with COM
pany OF Canadian and American CAPT
talists whereby the latter will erect
and maintain for thirty years cold
storage warehouse in each county in
the province, with sufficient capacity
to accommodate and provide cold stor-
age for all animal ana agricultural
products of the province. The COM
Dany agrees to spend $250,000 the first
year and $4,000 annually in wages for
u period of thirty years. The govern
ment will guarantee The issue of the
company's bonds, and the company
will be exempt from all taxation. Oper-
atoms on this exact plan would hardly
prove greatly beneficial to the creamery
interest in the United States, says
Creamery Journal, but there ought to
be some movement inaugurated look
ing tow ard improved refrigerating ia
cilities for country creameries. The
average creamery cooler costs the own
er of it q good many dollars each year,
money which might be saved by mod
ern refrigerator Give us more perfect
iceboxes, and the creamerymen will
have better butter to sell and more
money to spend.
Commercial Butter.
Professor II. II. Wing, at the head Of
the department Of dairy husbandry at
Cornell, in q published letter says: Com
mercal butter is Il product whose char
acter and composition are well known
and fairly uniform. 1t consists mainly
Of the Fat of the milk mixed with more
Or less water, curd and salt, all Of
which, especially the water, are more
9r Less variable The water, however,
cannot be much increased or diminish
ed without materially affecting the
commercial qualities Of the butter;
hence it would seem that the amount
Of marketable butter churned from a
given amount of fat should be fairly
uniform and it is SO. Commercial but
ter is of fairly uniform fat content;
therefore the amount of butter that can
be made from one pound or 100 pounds
of fat can be calculated with rs great
accuracy as the amount Of finished
product can be calculated from the raw
material in any manufacturing process
The War ON Infected MIX.
In Massachusetts the sale of infected
milk can and will be stopped by the all
thOrities Dr. Austin Peters apropOs of
the discussion of the foot and mouth
disease, says: 1--WE are granted author
ity by law to make such rules as we
deem necessary, and they are Just as
binding as the law that governs guar
untine. We have a rule that al cattle
III quarantine are to be considered as
affected with contagious disease, and
their milk is to be destroyed. All the
deputies of the cattle bureau are in
structed to prevent any milk being sold
fgom infected animals. We lose no time
in the matter if we have the slightest
suspicion that the quarantine orders
are not obeyed to the letter,"-Ameri-
can "A griculturist.
Weed Out the NOnpayers.
a0ur dairymen are usually too cOnServ-
Sltlve i'll not cutting out for sale the
improbable milk cows of the herd.
This is in part due to the fact that they
have a Sstrong demand for milk and
butter and are inclined to the opinion
that every cow in the herd is q paying
Investment. That might be true if
they did not eat good hay and grain.
But add to this the labor of feeding,
milking driving and sheltering these
doubtful ones in the herd and we have
cause enough to blacklist the nonpay-
ing members of the family. How can
you know '"t'other from which, unless
you use scales and Babcock test? You
can't.-Farm and Ranch.
Dairy Notes.
Skim the milk before the cream is
sour.
If the cream is excessively sour,
there will be loss of butter fat.
When the COWS have been long in
milk, the churning becomes more diff
cult.
Working out the buttermilk and
working in the salt are where the over
working is done.
All the cream should be stirred thor
OughIy every time fresh cream is add
ed.
One OF the principal causes of butter
becoming rancid is tine buttermilk left
in it.
One cause of soft butter, especially
in winter, is churning too long The
churn should always be stopped when
the butter is in granular form.
Always churn as soon as there is
cream enough and sufficient acidity
develops. If cream is held beyond that,
it will be injured.
Cream should not be allowed to get
too warm while ripening. Keep it at
about 60 degrees. If allowed to be
come too warm, the butter will come
soft and white.
Rather Dense.