Manchester Democrat. [volume] (Manchester, Iowa) 1875-1930, 1910-06-15
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tAgss5Hf I'VE
and when the weather is cold and
snowy. But suburbanite in ST. Louis
county, Mo-, has at last found the Sc
cret. In winter and cold weather he
feeds his hens cayenne pepper and,
horse-radish, which he says makes the
hens lay furiously.
This man. Mr.. Henry Ahlers, takes
his eggs to the town of Clayton, when
he goes to work every morning, and
the regularity with which he has been
bringing them in during the cold
weather caused him to be closely ques-
toned. His reply is: II just feed
them a little cayenne pepper and
horse-radish once in awhile. l have
a large horse-radish patch close to my
poultry yard and have found that even
the dried horse-radish leaves are good
for the chickens.
Mr.. Ahlers states that he has sew
enty hens, and that he gathers as
many as twenty-five dozens of eggs
each week. He does not state what
general feed and care he gives his
flock of hens for producing such a
yield of eggs in cold weather.-Jour-
nal of Agriculture. 5
Adulteratioi, Cnsues Loss.
70 p,,11at;r JIxs+a.J oto& ~,
Department of Agriculture, on the
adulteration of forage plant seeds, con-
tains the following conclusions:
Serious and intentional adulteration
of important forage plant seeds is fire.
quently practiced. Seed is sometimes
misbranded. i
1t is possible for purchasers to de.
tect most kinds Of authorizations of
misbrand of farm seeds.
In detecting adulteration it is nee.
essary to know what kinds of seeds are
subject to adulteration, the means EN-.
ployed in adulteration and the distin.
gushing character of both the crop
and the adulterant seeds.
A cheap magnifier sufices in dis.
tinguishing crop seeds from other
kinds Of seeds used in adulterants.
A simple terminating test discloses
the use of dead seed.
A little effort on the part of the
purchaser of seeds directed to the de.
lection of adulteration or misbrandIns
will prevent many instances of crop
failure.
It is advisable to make tests fol
adulteration at home; otherwise the
suspected seed may be sent to the seed
laboratory at Washington or to the
cooperative laboratories in Missouri
Nebraska or Oregon. A report on the
matter of adulteration will be made
promptly and without charge.
Fishy Butter.
What causes the fishy flavor in but
ter? That is something no one has
been able to find out until the govern
ment dairy foods undertook the task
But even the government cannot FIND
out all the causes, for there are more
than one. However, the main cause
seems to be some particular substance
produced by the oxidation of one o.
the combinations Of the acid develop
ment in the ripening of the cream. IL
other words, It is caused by slow
chemical change to which acid is es
sential and which is favored by tn,
presence of small amounts of oxygen
1t has been a generally accepte,
theory among buttermakers that SOU
cream made the best butter. This ides
is reversed by the investigation
which bring forth the conclusion tina
butter made from sweet cream doe,
not contain the elements that go t,
make fishy flavor.
In all the experimental butter mad
in the last three years there has beef
no trace, Of flshy favor in that mad
from pasteurized sweet cream, churn
ed without the addition of starter
In butter made from pasteurized cream
with starter added, but without an
subsequent ripening, there has BEEF
no fishy flavor, with one or two doub,
full exceptions. On the other hand
many lots of experimental butter mad
1 from well ripened cream develope,
marked fishiness.
It is evident therefore that there /
a direct relation between the acidit
of cream and the development of fish
| flavor in the butter. However, as tn
work progressed 1t became apparen
that the acidity, although having d.
termining influence on fishy flavor
was not the sole cause.
With this factor controlled, 1t wa
impossible to make butter with an
certainty that 1t would become fishy
Frequently butter made from crear
with a high acidity showed no trac
of this flavor.
1t was found that overworking tn
butter increased the tendency to fish
ness, and this flavor could be prc
duced with reasonable certainty b
overworking high-acid butter. All but
ter contains considerable quantities q
air, and this is increased by the worl
ing, thus producing conditions NOR
favorable to oxidation.
Ftshy flavor may be prevented wit
certainty. says Mrs. Rogers, the go,
eminent expert. by making butte
from pasteurized cream, withou
ripening. The addition Of starter t
pasteurized sweet cream, without sui
sequent ripening improves the fayo
of the fresh butter without addin
enough acid to cause fishiness. Pas
teurization Of sour cream will not pre-
vent the development of fshy flavor.
To prevent operators Of small INA
chimes driven by electric motors for
getting to turn OF the current whel
they leave them mat containing
switch has appeared in the market
When an operator steps from the ma
the current is broken.
Il q IL. A