The Owosso times. (Owosso, Mich.) 1897-1926, 1904-02-26
MEET TO "TALKSHOP'
Farmers Assemble at Lansing In
GoodIy Numbers.
1T is NINTH ANNUAL ROUNDUP
M. A. c. Authorities to Act as Hosts
Prof. Taft Reports That 800 Two
Day Institutes Were Held During
Year-Dairy Work Discussed.

Lansing, Mich, Feb. pa notable
congress of farmers opened up here
Tuesday and a formidable array OF
agricultural subjects will be under
discussion for the next two days.
1t Is the annual roundup of the
Michigan Farmers Institute in con-
junction with the state convention or
Dairymen's association. Some 200
have already arrived and have partici-
pated in the thoroughly practical work
of the dairymen in the afternoon. 1t
is expected that 1000 of the states
most progressive farmers will be on
hand today when the NJ A. c.. authori-
ties will act as hosts in the fruitful an
nual exposition of scientific farming.
The first session of the ninth annuai
roundup of Michigan Farmers Inst1-
tutes was called to order by the state
superintendent, Prof. L. r. Taft, at
the Agricultural college at 2 p. m.
Prof. Taft introduced Hon. Charles F.
Moore of st. Clair as presiding officer.
Prof. Taft in his report gave the
number of one and two-day Institutes
held during the year at about 300, with
a slight increase in attendance over
last season. Following this came short
reports on the progress OF institute
work in the various sections Of the
state.
The meeting then adjourned to the
physical laboratory, where Prof. l.. G.
Holbrook gave a demonstration and
talk on the X-ray and wireless te1eg-
raphy.
In his talk to the Michigan Dairy
mems association, Helmer-Rabild OF
Chesterfield spoke in part as follows:
"In the production of wholesome
milk and in the manufacture of butter
bacteria play an all important part.
Making a Starter.
ITO accomplish this the scientist has
taught us to make use of starter.
Starter, in general practice, is the
name given to a mess OF sour milk
which in scuring has developed that
understandable flavor and taste which
is not desired in butter, in other
words, starter is collection of
Tactic acid bacteria.
"In preparing my first batch of start
err use half gallon crock, the in
side of which must be perfect and
without cracks. In this crock, which
I have found holds the temperature re-
markedly well, put three pounds or
carefully pasteurized milk of good
quality and at temperature of 80 de-
grees, and to this add half an ounce
of culture. | stir the mixture with a
sterile spoon, cover the crock with
sterilized parchment paper and set It
away at a temperature of 80 degrees
in the summer and 85 degrees in the
winter. In the course of IS or 20 hours
it has soured sufficiently to become
loppered. With my three pounds or
starter inoculate two patches or
pasteurized milk. The first batch con-
sists of four pounds in sterile half
gallon crock and to this I add about
one-fourth pound of starter and set it
away like the first day but at a tenn
perature of 70 degrees in summer and
Is degrees in winter. This I call my
mother-starter. With the az pounds
which have left inoculate 80 pounds
OF pasteurized milk at above tempera-
ture in a ten-gallon can and place the
can in water at slightly higher tenn
perature in order to keep the tempera-
ture Of the milk as near 20 degrees as
possible. The milk treated in this way
will be ready to use in about eighteen
hours, so II the starter is set at p. m.
it will be ready for use by the next
morning. / have my mother-starter
ripe at p. m. ready to use for inocu-
lation of my next days milk"