Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1907-01-03

highest ana lne QeInaEQ STelteSl. EltT-
er a double walled or a cement
house, with air spaces in either case,
| is the better construction.
Draft Of Farm Wagons.
This Is subject regarding which
there is considerable difference Of opin-
ion. The matter has been put to prac-
teal test in series Of trials made on
macadam, gravel, and dirt roads in all
conditions, and on meadows, pastures,
cultivated fields, stubble land, etc. With
a net load Of 1000 pounds In all cases,
three sets of wheels were tested, as fol-
lows: Standard-front wheels, A inch
es; rear wheels SIS inches Medium
front wheels. SO inches; rear wheels, 40
inches. Low-front wheels. "a inches;
rear wheels, rs inches The results OBJ
tanned and conclusions reached were, In
brief, as follows:
For the same load, wagons with
wheels of standard height drew lighter
than those with lower wheels The
difference In favor of the standard
wheels was greater on road surfaces in
bad condition than on good road sur
faces. Low wheels cut deeper ruts than
those Of standard height. The vibra-
ton OF the tongue Is greater In wagons
with low wheels. For most purposes
wagons with low wheels are more con-
venient than those OF standard height
Wagons with broad tires and wheels
of standard height are cumbersome and
require much room in turning. DIM
inishing the height of wheels from SO
to 80 inches In front and A to 40 inches
in the rear did not increase the draft
in as great proportion as 1t increased
the convenience Of loading and unload
ing the ordinary farm freight. Dimin-
ishing the height Of wheels below 30
inches front and 40 inches rear in,
creased the draft In greater proportion
than 1t gained in convenience On
good roads, increasing the length of
rear axle, so that the front and rear
wheels will run in different tracks to
avoid cutting ruts, did not increase the
draft On sod, cultivated ground, and
bad roads wagons with the rear axle
longer than the front one drew heavier
than one having both axles OF, the same
length. Wagons with the rear axle
longer than the front one require wider
gateways and more careful drivers, and
are, on the whole, very inconvenient
and not to be recommended for farm
use. The best form Of farm wagon is
one with axles of equal length, broad;
tires, and wheels 80 to SO inches high
in front and 40 to A inches behind.
Keeping Butter.
Reports of tests made at the Iowa.
station show one way Of making butter
which will keep longer than ordinary
butter and will interest every one max
ing butter, whether for market or home
use.
1t is very important advantage to
have butter keep, well, and to improve
the keeping quality of butter increas-
es just so much of it's real value. But
ter which spoils quickly is not suitable
until higher prices can be secured,
and. in fact, sometimes it can hardly
be sold or even be placed in cold
storage before a disagreeable flavor is
developed. 1t has been quite clearly
established that microscopic organ
isms are the cause or at least one of
the causes, of rancid butter.
The problem is to exclude them, or
to destroy them when they are present,
Butter makers understand pretty well
that pasteurization is often Of very
great value in making butter. But why
pasteurize the milk or cream and then
wash the butter, with dirty, germ-la- |
den water?
Two lots of cream were taken in a /
test, one being churned and washed in
ordinary we'll water. The other lot
was churned under the same conditions |
and washed with the same we'll water,
but not until after the water had been
lments were made in the same way
and the results all showed that the
butter washed in the pasteurized water
kept normal very much longer than the
same butter washed in the unpasteur-
Zed water.
In another test the cream was pas
Leurized as well as the wash water and
It was found that the keeping quality
Of the butter was still further inn
proved. The butter made from UNI
pasteurized cream and washed with
unpasteurized water kept thirty -four
Dr. thirty-five days, while that made
rom pasteurized cream and washed
with pasteurized water kept sixty to
days. The pasteurization
IF the wash water is simple matter.
out entails some trouble and some ex-
oense.
1t was estimated that the cost of
oasteurizing both the milk and wash
water was OIL cent per pound of butter
produced. Filtration is perhaps better.
IS organic matter and other impurities
are removed along with about IS per
cent OF the bacteria. "A filter compos-
ID of the following layers mentioned
n order, commencing at the top. work