The Montgomery advertiser., 1905-10-30
H VEVNJanalV VIEWS lfsE nER }H
cOsDucrro BY PROF. ;. F. puooAH. OF THE
'oLYTEcHNrc INSTITUTE.

then churned for few minutes. Some times customers demand few granules
 of butter as an evidence of good faith and this Is met by churning a very small portion of cream in a glass jar allowing the butter granules to come very fine and putting this butter into the churned milk. This deception seems | to answer all requirements. Buttermilk | from churned cream Is simply the sour
 milk from which the fat has been re- moved. The fact that it was allowed to sour before removing the fat influences | the character or the quality of the but | termilk not a bit. As buttermilk is | such a desirable article of food in the l South, the practice of churning sour | skimmilk should be encouraged rather | than discouraged There may be some doubt as to the propriety of calling the product buttermilk. but to all intents and purposes it is buttermilk.
 It has already been noted that the heavy buttermilk trade and ice cream trade In a measure decreases in the cit- | les in the Mississippi Valley. There seems to be no explanation of this, as the climate and other conditions are the same, so far as observed. Tastes and practices are sometimes sectional, but this is hardly satisfactory explana- tion of the existing condition.
 Preserving Meat on the Farm.
 The method of packing meat in a strong saltpeper brine is still very gen. orally used by farmers in putting up their annual supply of meat, says Ger aid Mccarthy, biologist of the North Carolina experiment station in The Rural World. This method produces strong favored and rather dry and indigestible product There Is a popu- lar impression that saltpeter is very powerful preservative, and that salted meat will not keep without it. In fact. saftpeter is not preventive at all. It Is a strong astringent, hardening the meat flores, expelling the natural juices and decreasing the nutritious qualities of the meat.
 When taken into the human body in quantity, saltpeter acts as a power full irritant to the mucous membrane of the stomach, bowels and kidneys. Death has been caused by large doses of this substance. The use of saltpeter upon meat is unnecessary and undesir- able. A much better and safer substi- ute is cream of tartar-potassium bitartrate. Of late years manufactur- ing chemists have not been backward in offering to farmers and butchers various meats preservatives, sold under fancy and misleading names at ex- horbitant prices. These patent meat preservatives and coloring matters are all injurious to health and should be let severely alone. To make a good, mild and wholesome meat pickle take the following materials for each one hundred pounds of meat: Common salt, eight pounds; brown sugar, two pounds; cream of tartar, two ounces; water, four gallons.
 E Directions: First boil the water for fifteen minutes and then stir in the salt, sugar and cream of tartar. Keep hot until all dissolved. Let the pickle cool before using. Pack the cut meat as solidly as possible in a clean barrel. Place the larger pieces at the bottom. No piece should measure over 6x12 inches. Pour on the cooled pickle and completely cover the meat. Cover the barrel tightly and set away in a cool, dark dry place, The meat may remain in the pickle until wanted for use. If to be smoked, remove from pickle af- ter six weeks and drain for day or two before smoking. To smoke use green hickory wood. Those who like a flavor may add few chips of sassa- fras or juniper berries. The smoke house must be dark and air-tight eX- cept the chimney. This should be cov- cred with wire mosquito netting. The shippers which damage farm-cured meat most often attack the meat in the smoke house. lne piTenL or. the Sklp- per Is a. fly which infests meat houses, but which may be easily kept out by means Of wire netting and well-closed framing.
 After smoking until light brown color Is attained, wrap each piece of meat in brown paper and enclose in bags made of unbleached muslin. Tie or sew these securely, then dip the bags for two minutes into a thick lime or ochre wash to which has been added a little salt and some liquid glue. The water used in making this wash should have been boiled. Instead of bagging the smoked meat, it may be packed solidly and deeply in clean, dry oats or chaff.
 It is not generally known that fresh meat and sausage may be kept sweet and sound during the cooler months by boiling or frying until about half cooked and then packing solidly into earthen jars. Pour over the packed meat hot lard until completely cover- ed. Cover the jars and set away in a cool, dark, dry place.-Exchange
 To Control San Jose Scale.
 That the San Jose scale may be con trolled has been demonstrated by ex- perImental work of the Illinois Ex- Station ,Jnripor tha noaf fnnr