OCR Text |
Show I The RIp-rilnT of Creal I H. W. Conn in Bulletin 21, Connecticut Con-necticut Experiment S;ation: During I the last ten years a very great change has taken place in the attitude of the ! butter maker toward the processes of cream ripening. In earlier years only j the exceptionally expert butter maker gave the matter much attention; today it is everywhere recognized as one of the most important factors in the process of obtaining good butter. This I change has been brought about largely ! as the result of bacteriological investigations investi-gations by experiment stations in this country and in .Europe. The three purposes of cream ripening ripen-ing are as follows: First: Ripening is believed to increase in-crease the yield of butter, for it has I been found by numerous experiments that the return in the form of buttei , is larger from cream properly ripened I than from unripened or improperly j ripened cream. This is at ail events true for gravity cream, though les3 significant in the case of separator cream. In a large dairy business this is of course highly important, for a saving of even a fraction of a per cent means much to a large creamery in the course of a year.r Second: It "is thought that butter made from properly ripened cream has better keeping properties 'than thai made from cream improperly ripened. ; This factor, however, is one of. ho very great importance and, moreover, is perhaps a little uncertain. ' ; Third: By far the niost important : purpose of cream ripening Js the production pro-duction in the butter., of a desirable flavor and aroma. It has been deia-' onstrated over and ever that butter made from unripened cream lacks the peculiar flavor and aroma which are characteristic of high grade,, butter, and that these characters appear as the result of the ripening. It has been proved beyond question, also, that the character of the flavor and arnmn is dependent upon the- character of the cream ripening. If the ripening is not satisfactory, Ue flavor and aroma of i the butter are sure to be inferior. The importance of this factor in butter making for our creameries is very great indeed, more so than is commonly appreciated by butter makers. mak-ers. When we remember that the price of butter in the market depends largely upon the flavor, we can easily appreciate how much the butter maker mak-er is dependent upon this process -A cream ripening. Butter without flavor or with bad flavor brings a price in the market which hardly pays for the making, while a product with a good flavor and aroma will sell for at least three or four cents a pound more, and the exceptionally fine flavored product of special creameries brings a raucy price two nr thr ;,,- butter. The nav6r will add at least two or three cents, and sometimes one-third one-third or even one-half, to the price which could be obtained for poorly flavored butter or for butter without flavor. In ordinary dairying, then, the success or faiiure of a creamery business will be in a large measure dependent de-pendent upon this factor. A creamery which fails to ripen its cream properly fails to get a desirable flavor in its butter. It inevitably obtains a low price for its product, and may hardly meet expenses, while a neighboring creamery, that is more successful in its cream ripening, obtains a good flavored product, and consequently a price for its butter, which makes the business a financial success. This matter mat-ter is of more signiiicance today than in earlier years, because our butter making is coming to be concentrated in large creameries. Oars for PcnUry Food. We doubt if ttiere is a better single grain feed' fee poultry than oats. We see that in one of the poultry journals a writer js advocating it 'as a brand new idea, and is advising others to try it His articles seem to have met with some criticism, the critics declaring that oats are very dangerous, as the sharp hulls will penetrate the thin membrane of the crop. It is very strange that such opinions are held by poultry raisers anywhere. We can conceive of such an accident if the oats are fed when the fowls are very hungry hun-gry and water given afterwards. But if fed in any reasonable circumstances the oats can do only good. The writer has fed oats for years and to all ages of fowls and never had a mishap. Oats are as valuable for chicks as for colt& Rapo for Sbecp. We would like the opinions of some of our readers on the best way of sowing sow-ing rape for sheep pasturage. We are told that where it is sown broadcast, the plants grow up spindling, but where carefully drilled in and thinned a much larger bulk can be raised on the same area of land. Some of our readers are raising rape for sheep and we hope to hear from them. A postal card can contain much information of value to other farmers. The Chinese government has prohibited pro-hibited the exportation of pheasant kins because . the European demand had so increased the price that the birds were being recklessly slaughtered and would soon have been exterminated. |