The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1904-04-08
J. q. MOORE.


ciation.l
gard to results I will admit that in
some instances this is absolutely nee
essary, as in the case of the butter
maker who receives a large amount,
perhaps nearly all hand separator
cream. At the majority Of our fac
tories, however, a small amount Of the
raw material Is cream, and in such
cases It Is quite possible to keep the
hand separator and factory cream sep
arate until the latter is ripened by the
aid Of a good starter. Cool the hand
separator cream if sour down as low
as possible and keep it in a tank or
other receptacle until the cream from
the factory machine is ripened and
cooled to churning temperature, and
then the two products may be mixed
together. The ripening process should
be so conducted that the different
patches of cream may be mixed togeth-
err the evening Of the same day they
are received at the creamery.
Good Time For Dairymen.
street is declaring hard times for this
country during the next few years,
writes a contributor to Creamery
Journal. The dairymen can feel con-
tented In the knowledge that the mem
bers of Wall street have very few, If
any, strings on the dairymen to pull.
The price Of meat and oftentimes the
different grains is said to be controlled
by a few men, but butter goes on an
open, uncontrolled, competitive mar
ket, which is being guarded against
unjust and fraudulent competition by
our Jealous coworkers in the National
Dairy union. The signs Of hard times
ways encouraging to dairymen. In the
words of one of our loyal Iowa dairy
men, lizard times make farmers milk
more cows"
Effect of Air ON Cream.
Professor Leze, noted dairy expert
OF France, makes the following state
ment regarding the effect of air on
cream and it's relation to flavor in but
ter: "It is easy to prove that air is Diet
rimental, for the superior, or first, lay
erS of cream, those exposed to the air,
have always disagreeable favor, and
they are rejected in consequence. FL
nally we may point out that the most
apparent and genuine superiority Of
cream raised spontaneously over cream
mechanically separated is especially
found in this absolute want of mixture
with air when the cream rises by gravi-
tation. It Is also interesting to show
that if we add to cream certain fer
ments free from oxygen the quality is
much improved. We insist upon these
new ideas as OF the highest practical
Importance"
June Conditions =. the Stable.
stantially give June conditions, and
these essentials are light, warmth, air
and succulent food That is all cow
gets in June, says John Gould in Stock
man and Farmer First make the sta
BILE close, so as to exclude the common
ingress Of outside air; make the cell
ing overhead so that the air as warm
ed by the bodies of the cows is retained
in 1.-The stable and not diffused into
space. Put in plenty of windows, so
as to get the sunshine into the stables.
If you are afraid of the loss of heat at
night, put some shade on for nights.
Have a clean floor of some kind Ce-
ment with roughened surface to pre-
vent slipping makes a floor that can
be kept clean and dry, and such floor,
with the aid of the sunlight, is never
foul, redolent with fermeHts or crea-
tor of. noxious gases. With good bed
ding, absorbents in the gutter and a
nitrogen catcher like plaster, South
Carolina rock or even road dust for the
gutter. the smells Of stable are pre-
vented.