The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1922-11-11
HOME DEMONSTRATION
DEPARTMENT
MISS CARO- TRULUCK.
County Agent.
sumter County Canned Goods.


%he following merchants are
handling preserves, jam, jelly and
relish made in Sumter county:
#O'Donnen & Co, Peoples Grocery,
Ducker & Bultman. and Levy and
Moses. These are bearing label
with South Carolina Home ,Produc-
Eers' Association. All brand. We
believe in reciprocity program and
hope that the housekeepers Will
call for these products when or
.dering. The money paid out to
these Sumter county women for
these goods will be spent right
here again, thereby staying at
home.
Sore Head.
= Sore head is caused by spores Of
the common mold, according to
Mr.. Mehrhof from study OF inves-.
tigation made by French govern
n.ent- An outbreak occurs when
chickens come in contact with
noldy litter or moldy grain.
Remedy: Immerse heads Of
fowls afflicted in either of the fol-
lowing solutions for l5 seconds
three or four times day. Usual
~ three or. four treatments will
be sufficient. t1) Fer-Sul, / tea
spoon TO / quart Of water. (2)
Cresol, 2 teaspoonfuis to quarts of
water.
Preparations are going forward
for county fair and we hope to
make the best showing possible.
The three neighborhoods which
have decided to come in for COM
snunity booth are hard at work and
will make good. Premium lists
have been mailed out but if any
one has been sighted please call
out for same. We hope that the
women and girls will have exhibits
to take premiums offered through
out. Study your list carefully and
let's come strong.
Suggestions for Judging Butter at
County and Community Fairs.
The butter exhibited at many of
the fairs is really work Of art
and should be Included in such
collections rather than in the but
ter exhibit. The pineapple shaped
that moulded in the
form of ducks. etc. really deserve
to be classed in the decorative art
department, for too often the. quail
Iity of the butter is sacrificed to
the design. Butter made for eat
ing purposes does not gain in
quality by the additional handling
necessary for forming it into fan
fastic shapes. The package should
be- neat, clean and attractive and
the. butter we'll protected by being
securely wrapped in a good grade
of parchment paper The shape
should be such as to allow it TO be
well wrapped. The quality Of the
paper is very important because a
poor grade is sure. to be torn and
worn off by much handling. Good
butter should be especially well
packed. Butter CT such quality as
to beafit for soap grease only may
be packed any way-it doesn't
matter if it is exposed to dust and
flies.
The main points to take into
account an judging butter as fla
vor and body. These are by far
the most important. The flavor
Should be rich, sweet, clean, fine,
mildly acid and the aroma should
sbe pleasing. 1. should have no
foreign odors or havors. 1t should
not taste cowy. cheesy, milky,
curay, rancid, unclean nor highly
acid
Body or texture should be good.
IF the grain is good the butter
viii break like piece Of metal
not smooth. It should not contain
too much moisture, nor should the
brine be milky, and it should be
free from curd. 1t should be waxy
and not greasy in appearance.
Color and salt should also be
taken into account The color most
desirable is that of June butter. 1t
/! may vary from very light to a
medium straw color or that pro-
jduced by natural grass. 1t should
! not be streaked OR mottled. The
lsait should be well dissolved and
!! Just enough to bring out the high
est favor.
The following score card Will be
helpful in arriving at Aefinite
scores:
| Flavor As
Body - %
Color ,---z Is
Salt 10
Package 5
16o
Butter scoring 95 and above
should be perfect in all but flavor
and that should be most desirable
/ For that scoring SO and 94 the to-