Norwich bulletin., 1914-08-20

in other words should be self-sustain- ing.
 There is no question but that such leagues. reinforced by State AgricuI- tural colleges and the United States Department of Agriculture, will be able to create such conditions and bring about such efficiency in the rural com munities of New England that New England will be able to feed itself in time to come. No country can hope to be permanently sound under all vary ing conditions of commercial comDeti- tion, rivalry and upheavals of war un- less its agricultural resources are ade- quate- These are at the very founda- tion of industrial and national strength This is true not simply of the nation as a whole. but it true of sec lions within the nation such as New England.
 The strong feature of the leagues that are being organized is found in the fact that business men and farm CTS form a partnership in the promo ton of the work It is not simply a farmers affair, not simply a business mems affair, but a partnership of the whole community. which is in this in stance the county. It is of just as great interest to the farmers to have the business men prosper, and this getting together of these two great factors will mean much to bring about the largest possible results.
 Another characteristic feature of the league work is that it is organized along broad lines, that it does not only emphasize and work for better econ omic conditions in rural communities. but also for better educational, social and civic conditions. In the rural life conferences throughout the country this summer the emphasis has been placed largely on the fact that with economic development, with better fsav-w ArAM must go better living conditions; that the farm and country life must be made attractive that even if the farm CT makes enough money to stay on the farm; country life must be made sur fciently attractive to keep the young people there- This means that farm ing must be made a paying business and life in the open country must be made attractive thata living conditions | will be as enjoyable, satisfying and stimulating as in the larger centers of | population.
 Therefore all these leagues that have | been formed have mapped out for community work as well as for Scien- | tific farming and business efficiency | in farm operations. If these leagues can succeed in this larger phase of | the work it will mean the upbuilding of stronger, more wholesome and in- spring social, educational and civic ' life as we'll as more prosperous econ | Omic conditions. The Hampden Coun- | ty Improvement league wishes the | Franklin County league every success With the strong men it has already | interested in this work it knows il | cannot fail. and it will accomplish great things.
 It Pays to Cool Milk.
 | effort, but it pays. The certified mill | producer has to cool the milk; the | dairy farmer should do so, and the
 man who milks one or two cows car
 make it profitable.
 Milk sours by the presence in it oi microscopic organisms called bacteria They are not bugs" but vegetable forms, the commonest example o1
 which is the yeast plant Bacteris gets into the milk from dirt, hair | dust-laden air and by contact witf unsterilized vessels. They are not | necessarily disease germs most oi | them being harmless and useful In warm, fresh milk, bacteria re- | produces rapidly, and it soon sours by
 the change of milk sugar to tactic acid | Bacteria remain domant at low tenn
 peraturesfi, and if milk is cooled as | soon as it is drawn from the under
 and kept clean. scalded vessels. it will | not only keep sweet muchlonger, but | has a much finer flavor and makes | better butter. In creameries and large | expensive COOllnB ls
 used. This is not necessary for the former with a few COWS. He can sei
 a pail of fresh milk in a tub of cold | water or set a shotgun can of mill | in cold water, and by stirring occa- | sionally, the milk will coor down to 2 | safe temperature in five minutes Ii
 a separator is not used, but the cream
 skinned by hand. separation by gray ity is more complete when milk is
 cooled. Thus cooling fresh milk act ually pays by the increase in quality l and quantity of cream. Where 2 l separator is used with but a fey COWS Il the cream should be cooled immedi-
 ately after separation. If sold as cream | it will keep longer. If butter is made | the quality improved by keeping the
 cream cold until ready for ripening | If many COWS are kept and churnins | frequent put the fresh separated
 cream warm into the ripening val l without cooling.
 In making butter from one or two
 cows. cooling is necessary to insure
 a good product. The freshly cooled
 mily should be set in cold place | When skinned the cream also should
 be kept cold until enough is collected
 for churning. If not cooled at milk ing time. the cream becomes too sour
 and often rank in flavor. Cold cream