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Show THE PATfllCK MILK TEST. II letanl.e oir.r It 14 Hie rtt ttllli.al a l-.lenl. The Iowa elation milk tt waa repro-aenlwl repro-aenlwl by l-rof Patrick. auirrlilng teats alle. by fciato Hairy CommlMloner Tunr nnd C W. Walt, Hie latter being oMt.tnnt cli.'iulit or the laboratory at tlio errlinental alallon. To .Mr. 1'atrlck la ilue tlw Invention of the tint accurate milk teat In Iowa, which waaplicrdoa cihlblllon at Ilea Mnlnea In lty-3 The origlnil pnrpoae waa to furnlah an aero-rate aero-rate teat for fannera' tiw in twtlng their cowa, but tho necea.Hy for auch an ap. lratua in crianicrlee una enueed a demand de-mand fur Increaaeil capiirlty Wo bellero thotrent moile.na er hlblted at luo atate fair thla fall, Jill do away with the kreat objection rnle-l to It formerly, aa It Incmuea the capacity materially A coil of aleain jIjm Ii I laced In the bottom of au oblong bol .lined with ilnoand tilted with brine, conntxtrd with a almllar box filled with water blneo tho Intnulucllon of tho brlno hath Into Ih ollonj boiea with tho ateiitn 1 Ibm at Hie tiottoiu, the operator opera-tor ran coimnvnco laenauriiig tho Inllk Into the tubea, tlien adding tho odd, an I after ilnkli.it Iho two together can 1 1 ico twehe tubea In each rack, thereby 1 lacing lac-ing the tint llllcil tubea Into boiling brine. You can then nil the eccond rack with tnbea. Placo tho second rack lu bcalde the third. hen the rack la filled the tint one will lu ready to 1 lace Into tho water bath at 110 dem., and by tho time the fourth rack la nllrd tho tnbea in the firat are mi ly tu read Thla ciimlltee mature mat-ure conalderably, tho operator llng ciinlantly.lilllugand reading the teata. IVofeeaor 1'attlck'a vlgoroua ant con-edentlona con-edentlona work dtaervce apeclal I rahvc. Ho refill, to tike any Intcrcat In tho teat commerclaJly, but worka nnaelliahly In behalf of Ibe atato, which ll fortunato In aeciiriiig bo nblo and honornblo n man to aorvo It.C'rcuiniry JourtmL aHfiilifiM 1 ii., I'.lch milk li miulre.1, becanao the rmini iiiuat bo thick, bet tho milk four Inchra dp In pwa. When tho cream li half ileui place tho)a!ia carefully on top of tho atoe, not too hot, an I warm tho milk until tho inrfaco "criuklea." tkt the piua unity agaln.and lu twenty four houra the oroamlanll rfienln a thick, adherent aheet, which can bo rolls.) oil whole, rinoo thla In tin tnolja, bottom-leea, bottom-leea, aet on a fol.lhl cloth, whleh aUoilH tho ll'iuld, but, better, on atraw inata (laceal on Iheelolhi in twelre houra llio nulde with tho ihetao may bo turned over, anl in twelve houra more tho cheeeea are aolld enough to atand with out tlio molda uu 1 ready for anle or uao, Juat 11 pinch ot Hie Hunt ground salt la a rlnklel on the chwae when It la turned. ATltr making a few for homo u4 the knack of turning out 1 oat llttlo cheese will bo easily acquired, and thin one luay offer them fur aile, The site la t or J by t or S and l Inches thick. They are oaten fresh, but will keep a week, New YoikTiibuue, HOME CHEESE DinY A Thtlllr lir llli aJll)t far 11.11. Mr, 1). milked forty cona and hat a firm of aotne SM crm In extent. He rnle,l some grain anl timetables and kept n flock of bIh-cp, anl ralu.l n llttlo young Hoik and f. colle. lllaiaalu lnone)e.l deie-nlence, however, waa, uf conrae. hla dairy Away back In the fifties, when ihreMmil-Ing was In the ttl-or of birth lierein America, I), tnrne.1 from butter to cLcew.and lis aluais aUld there He mads fall cream stock, although he waa not 1 wlh to take olt a lltllai n lin tor hoiiMltold use, rigidly believing that Flceea butler fat had better bo lu hlaiolfee j than In the whey tub. I), dedicated a rear wing of Ida dnelllnz houw for a j manufactory, one room ot which con Lined au undcrheater vat ot l,MU p. inndl I capacity, a (resa anl needful utenilla, an I Iho other apartment Vol lilted with shelve fir coring the cheese. During Hie chcesciuaklng scaaon ths night's milk waa placet lu thla vat, aud lis trmwriitnre redncvd by n'ratlng In thi rooming the bulk of the cream which had arln was worked bn k Into Hit milk by washing through 11 cloth strain-cr, strain-cr, anl then tho morning a milk waa tvlled. In aterage worm wratlnr Ilia milk woull Ui suflUleiilly matured by the admixture of Hietiewwlth theold, hut lu cool weathtr the lullk waa Jmll-riou.ly Jmll-riou.ly held a period of time at a warm temperature, najulring n degree of ncld Ity Wfooi Intualon of rrimet. Through the proceaa of manufacture, Mr. I), followed yircclselr the mode ad-hero! ad-hero! to by tho best factory makers. Cf couno ho prodneed Jnat aa gooit stock, and oa dralere atrra) a regard quality and not thn place, where tho cliee-e la made, he pot Just as much, and oftintlum a fraction of a cent more, on a tvund than neighliorlnj; factories. He kept awlno enough to consume tho whoyellinlnated, and having It rljlit at hla door lis waa saved tho labor of going dally tno mltea to n factory and lighting fur Ids shire of tho swill with hogglah patron. A dairyman who makea up Ida butter or cheeee at home, provided he ccta no inro tor the product than la rtalljod by laclorlc, la anrsor saving to Ids own inrw tho 1 rice charged tor associated making U hen ho has n largo dairy and la tar from a factory thla may be-coins be-coins a prims object to him. Ko dalrtinan, howevir, ought to Isunch Into private cheVaemaklng with, out om exrleueo In Iho art. Ueorge U. Newell In American Cultivator. tloo.1 butter la at nt from New Zealand to ftiglaud. American runner tilla how It la done. Tin cane are made, each hav lugalldtliat nu tight, Thla lid baa a hole In the top to whlitt an air pump can boaillied. 1 bo can la filled with fresh butter anl when packet full f rum n ilnglo churning tho II 1 is put ou und soldered dowu tight. The air la thtuex. hatuted and the orifico Boitled. .The butter but-ter keepa iicrfettly |
