| Show dalry dairy anti and Crear creamery nery notes we call attention particularly to the hint given by an experienced in regard to le ie churning in fresh buttermilk butter that front from iny any cause his has become stale and strong churn vigorously a few minutes till the butter is all broken into bits and granules tile fragrant fresh flavored buttermilk will take away tile the staleness stat eness like a charm charin then slightly and work as you would fresh butter tho the hairsplitting philosophers are gain again discussing white specks in butter antl and their cause in brief they aro are caused by cream being either too warm warin or too old when it is churned and they may be avoided by avoiding the cause butter that is streaked has not had tho the salt properly worked in work salt in evenly and you will have no streaks bettor better than the fountain of perpetual 5 auth is a perpetual well ot of cold water the dair man or aroun that has this advantage is worth double as much for their purposes as land not thus favored there should lie be everywhere fixed by law a standard of 3 per cent of fat in milk that is sold by dairymen field and id farm farin declares this is us as fair to all us as that thirty six inches should make maize a yard As soon as the pressing fall work is laid by prepare your icehouse fur the winter crop one finds there is no strainer for milk equal to white mosquito netting flo do strains cream through it previous to churning and finds it holds back all the white specks or cheesy matter and all other things that ought not to get in N while hile it lets the cream through readily is passing frow private fanda ta I 1 lar cre creamery acry just as beavin weaving passed from the liand hand loom to the factory why do some writers still pre preserve erve the antiquated english form cow milk cow js Is it because bebau so they want to be english in any case tho the word is german not english |
