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Show A FARM CREAMER.. Ill aprlntdiit ! Coll.. flradusts and Jtskts fclute llullrr. Com for the ello l cut Into i Inch (Iccei and packed solid when In tho (Mating period. 1'rlde of the North ii Mr. Tiirbell a favorite, for "Although It may glvo n unallcr )icld than other kind), tho quality ot tho cmtlage li Utter." Ut-ter." "Dojoukvcp the cowi in the ttablo all the timer "From fall till iprlnj they are out only long enough to drink Neat Hummer Hum-mer wo ahall hno vatcr in the barn and will not let them out at all next winter." "Will not that make vrcik stock" "It makei n row 'neik nt thetntlk pall to fill up n Ith ice water, elide around on tho Ice ami strain her hick tr log to l.eep warm. ' Como oi er to the dairy houio. I ace team la np.nnd I have a churning ready. Thit engine- li of one honeponcr. It will do our work, warm water for washing the dairy ntcmlla and heat tho room for SI hours with 1, scuttles ot coal. That la leu coal than n aloio would take. Tor power I prefer n barnl ilium, ai I can get nt it Utter." "How U jour cream gatheredr "We use n aeparator of 000 poundj capacity and preftr it for aocral rea-sens. rea-sens. 1 irt, v e get moro butter. With our cold v nter creamer o lost from I to 0 tOthi of 1 per cent of fat, while with tho separator the low li from 1 toS lOths. bocond, with tho creamer wo had to put upl.OOOcakiaof ice, how 100 will an-ewer. an-ewer. Third, our iklmmllk is alroady wanned to feed the calves and pigs. Fourth, It sales tlmo In churning, as tho iroam li thicker, and I can churn two-fit two-fit the moro butter at a churning." "How thick U your cream?" "I couiider cream about right whon SI pr cent I butter fat. Cream needs f refluent re-fluent stirring to facilitate ovin ripening." ripen-ing." A convenient article Is an ordinary dlrpcr with a flue atralner bottom. The buttinnllk runs through this as It is drawn from tho churn Mr. Tarbsll hu rigged n wheel and attachment, no hi rmio tho Babcock tester with the cugtno. Anothir time saver li n burette which lio fills with ncld, and the bottles cau In filled rapidly from It, ns it stands upright up-right lu Its holder, wlilch Is fastened. "How much salt do ou user" "Ou customers nro quite uniform In their rcrUr.uicats, ono ounco to the pound suits thc-ni. They like n drj but ter.and lv,ork It Mdryuaposalblowith out injuring tho grain." "How dojoupack It!" "lit 10. IS. 23, W and 60-pound packages pack-ages Wo 'lino encli v?lth jiarcluntut rper,Kino butter touched tho tin During Dur-ing tho summer season wo eupj Hod tho Wawnnda with Inttcr in burs, li Inches sqnnro and 18 Inches long This makes a nUo shape for serving directly " Tho churning was done, including stops, in 18 minutes Alter draw in j off tho buttermilk some woik brine is thrown Into tho churn This seems to srporato the xranulci mid let tho butter-inllkrunoutbcttcrthon butter-inllkrunoutbcttcrthon water, llien water wa-ter Is put iu, aud after a fow turns of the churn Is druwn off. This Is reiwnted until tho water runs clear. Tho butter and salt uro weighed and put on tho lever butter worker. As they nro carcfull) stiricd together the beautiful golden inaisU-eps crawl lag like soft sugar. It does not look much liko tho satvy muss of former dajs No drawing of ladle or ltvcr, only gcntlo pressuro to get out tho moisture and press together. Tho whole secret Is lustopilng the churn nt tho right mo- H incnt and keeping tho rlfcht temperature H w hilo w orklng Tho buttor Is puh d at R- ence and lias a rraln liko broken iron, H "How much butter do ou make " H "We slrnll get 910poundserliead this H season. Wu lmvo nix heifers that calved H at 18 months, thrto 8 year-olds and one H furrow cow." That is n good in urao H and at thoirlco their butter sella for H will len e a profit, IMltorial Cor. llural H lew Vorkcr. |