Mower County transcript., 1903-11-25

fouled with excretions her milk will in.
evltably suffer, says r. II. Forbes Of
the Arizona experiment station Not
only will the foul odors of the water
she drinks be impaired in some meas
ure to the milk but millions of bac-
terra. adhering to her hair and udder,
will, when she is dried off and mill1ed,
find their way as dust into the milk
pail. Quick souring of milk in warm
weather and undesirable changes in
butter and cheese, caused by bacteria,
result
It would seem that these are suffi.
cient reasons why cows should be pre-
! vented from having access to foul wa.
ter, but there is the additional reason
of danger to the health of the animal
from disease germs which may be pres
ent
Although these are dangers that it is
we'll worth while to guard against, it is
evident, as Mr.. Pernot points out, ''that
outbreaks of typhoid fever occur
traced. would be found to come not
from the milk as it leaves the COW, but
from vessels which had been washed
with contaminated water" and he calls
attention TO the fact that since the
advent of the cream separa tor. which
is usually driven by steam power,
steam has been used to clean all the
utensils in the dairy. Not only is it
efficient for this purpose. but as IL germ
destroyer there is nothing better, be-
cause it penetrates to the bottom of
the seams and heats the metal to such
q degree as to kill dangerous germs
The Cooperative Creamery.
Necessity is the mother of invention
and few other things, according to
Creamery Journal. That a business
enterprise should grow out of a com.
bination Of compelling circumstances
and not from choice seems strange at
first thought. Yet it x'as in this way
came about. John Stewart was running
creamery for the good farmers about
Maynard. Ia. but John didn't make it
pay, and the farmers were left with a
creamery 9ld COWS, but no place to sell
their milf, So, as last resort, they
accepted Sam Shilling's offer to run
their plant and divide the earnings
among the stockholders.
This was the first cooperative cream
cry. Today there are hundreds of them
with their factories dotting the western
prairies. owned by the farmers run by
the farmers and paying farmers prof
It's
There always will be cooperative
crcameries us long as creamcrics shall
last, and how there can be an end tt
them we do not see. There is no safer
system.
We find no fault with private cream.
cries. There are lots Of good ones
many run faultlessly. but the co-opnra
tive system has vet to find its superior
If indeed it's equal from the f;rmers
standpoint.
To Get Highly F1avered Butter.
In the matter Of making sbutter the
private dairyman can learn great
|
H. D. Otis in Chicago News The lat.
ter has made the subject of butter
making life study, and many of the
| things that he has discovered can be
applied to advantage on the farm. II
Is assumed that the milk and cream
will receive the best of care previous to
reaching the cream vat.
| High flavor or quick aroma of butter
Is due to the breaking up of the milk
sugar, forming Tactic acid, and is possi.
bly, the result of series of germs that
get into the cream during the process
of ripening (souring). If cream is
churned while sweet considerable but
ter will be lost in the buttermilk and
the butter will lack favor, 10 matter
what the COWS are fed. If cream ripens
too much we will get sour hutter or
what Professor Mckay calls ''rotten
egg flavor" Cream ready to be churned
has a smooth, granular appearance,
with sharp, acid taste. When cream
reaches this condition it should either
be churned at once or cooled down to
1 about so degrees and warmed to So or
60 degrees when churned. So impor~
tant is the right amount Of acid that
our best butter makers have what is
called an acid test for determining. the
amount. " J.. : ,.@' -
| .-, Will Afford Protection.
Federal authorities will cooperate
with the Minnesota dairy and food
commission in preventing the practice
Of misbranding Minnesota butter and
cheese. The attention of the secretary
of agriculture has been called to this,
and he has informed State. Commits
sioner Mcconnell that any such cases
will be prosecuted by the department
Of Justice under. The law OF 1902. which
imposes e tine OF $500 to $2,o0osfor ia-
I troducingzin state orr territory ;dai-
i <ry or food products falsely labeled as
to the state; Or territory in which they
are produced. .... s...... ~ ~ q 81.
| 81 E....- Cows Need Shelter. # 5f:8
r The highly developed dairy cow has
thin skin and thin coat Of hair, SO
do not expect her to withstand storms
b.