Manchester Democrat. [volume] (Manchester, Iowa) 1875-1930, 1909-09-15
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western creamery practices the fol-
lowing method: Put the cream into
vessel and place in hot water at
200 degrees When the cream reaches
q temperature Of las or $50 degrees
set the cream dish in cold water to Z
cool 1t.
Experiments seem to show that the
longer the interval between milking
the poorer the milk. The milk is Inn
poyerlshed by the absorption OF the
fats after 1t is secreted.
Butter unfit for table use can hardly
be regarded as fit for cooking.
II milk which has been set for
some time and on which the cream
has partly raised is stirred the cream
never raises again fully, so there is q
considerable loss OF butter from it,
Farmers and Drovers' Journal.
Malinw Timothy Hay.
Timothy may be cut in the morn
Ing and put In the NOW in the after
noon II you know how to do It. Start
the moving machine as soon as the
dew is on In the morning. then fol.
low the MACHINE with the tedder and
follow the Iedder with the side-deliv-
Dry rake. II the day is drying one
the hay may be made in perfect CON
dition for moving away before night,
and the hay made In this way will
come out nice green color in the
winter time and the stock win 60 for
It like cornstalks In summer.
A little clover sprinkled through
the timothy will cure albright, but
II there Is too much clover It may
lead to trouble. Timothy ia easily
handled II there Is no dew on It or
no rain. The juice in the stalks will
be absorbed and will not work Injury,
but rain or dew seems to have diff.
-ferent effect. There is fungus
growth induced by water on green clo-
yer that grows and develops In the
NOW and causes heating This fungus
Is responsible for the dust In cured
hay. It is the one thing to avoid.
One great trouble In making hay 10.
that farmers are liable to cut down
too much. It is better to cut an acre
or two. cure 1t properly and NOW ii
away than It is to cut down more and
take chances. This Is a case where
It IL better to be safe than sorry.
Agricultural Epitomist.
Grain smuts.
A dangerous parasite Of many Of the
cereal plants is the fungus that pro-
duces In the grain or head what ID
known as smut, There are several
well known kinds OF smut, each Of
which is caused by a dlstinct species
Of the fungus.
The greatest loss from smuts In this
country Is from the shrinking smut Of
wheat and the loose smut OF oats. A
considerable loss Is also due to tho
loose smuts Of barley and wheat, which
are more difficult to control and pre-
vent. They are widely distributed,
and, though they occur usually In
small quantities, the damage In tho
aggregate is large. They often are en-.
tirely unnoticed on account Of their
earliness and the absence OF any con-
spicuous sign of them at harvest time.
The shrinking smut OF wheat trans.
forms only the kernels into smut balls.
which do not break until the wheat is
threshed and often remain intact In
the threshed grain. The loose smuts
of barley ON the other hand, early dis.
charge their spores. which are blown
on by the wind as soon as the gmutted
head comes out Of the leaf sheath;
they infect the plant in the Towering
stage and enter the embryo inside the
ovary before the latter ripens into
seed. An infected seed develops .
smutted plant the following year.
The most successful method thus far
found for preventing these smuts Is q
hot water treatment Of the seed This
treatment is described in Bureau OF
Plant Industry Bulletin 152, entitled
The Loose SHUTS Of Barley and
Wheat" recently issued by the United
States Department Of Agriculture. The
bulletin is a report Of recent re.
searches into the life histories of these
smuts and the determination Of meth.
DDS for their prevention, and Is in.
Stended for seed growers and scientific
farmers.
Growing Alfalfa.
A fertile soil is required for good
stand and growth; and. for enrichina
the soil for this crop. stable manure
stanks In the front rank. But when