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Show (lie Itll.nlnT nr Cream. II. W. Conn In llullotln :i, Coa-neetlcut Coa-neetlcut Experiment Station: During the last ten yean a very great change baa taken place In the attitude of the butter maker toward the procesaea of cream ripening. In earlier yeara only tho exceptionally expert butter taaker gave the matter much attention; today It Is cverywhrro recognltrd as one ot the mrt Important factors In the process of obtaining good butter. Thla change, has been brought about largely I the reaiilt. of bacteriological tnrcttl-gallon tnrcttl-gallon by experiment atatlons In thla country and In Kuropo. The three purposes of cream ripening ripen-ing are ai follows: Klrst: Itipenlng Is bllcTd to Increase In-crease tho yield of butter, for It hni been found by numerous experiment! that the return In tho form of butter la larger from cream property ripened than from unrlpcned or Improperly i ripened cream. This la at all events truo for gravity cream, though Iras tlgnlncant In the rate ot separator I cream. In a largo dairy bualneu thla , la ot course highly Important, for a saving of even a fraction of a per cent means much to a largo creamery la tho course of a year. Second: It la thought that butter made from properly ripened cream hn better keeping properties than ttut mado from cream Improperly ripened. This factor, however. Is one of no very grc.it Importance and, moreover, Is perhaps a llttlo uncertain. Third: Ily far tho moat Important purpose ot cream ripening Is the production pro-duction In the butter of n desirable flavor and aroma. It has been demonstrated dem-onstrated over and ever that butter mado from unrlpcned crrim tacks tho pcculhr llavor and aroma which are characteristic of high grade butter, and that theso characters appear an tho result of tho ripening. It haa been proved beyond question, also, that the character ot tho flavor and aroma li dependent upon the character ot the crenm ripening If tho ripening Is n e.illsfactory. the flavor and aroma -the butter arc sure to bo Inferior. Tho Importance of this factor In butter making for our creameries Is very great Indeed, more so than Is commonly appreciated by bullcr makers. mak-ers. When no remember that tho prlco of butter In the market depends largely upon the flavor, no can easily appreciate how much the butter maker mak-er la dependent upon this process uf cream ripening, llutter without flavor or with bad llavor brings a prlco la tho market which hardly pays for tho ranking, nhllo a product with a good flavor and aroma wilt sell for at least thrco or four cents a pound more, and tho exceptionally flno flavored product ot special creameries brings a fancy t prlco two or three times that ot por I butter. Tho llavor will add at least , i two or threo cents, and sometimes one-. I third or even one-half, to the price, I which could be obtal ted for poorly I flavored butter or f.ir butter without flavor. In ' ordinary dairying, then, j the success or falluro of a creamery bualneas will be In a large measure de-1 rendent upon thla factor. A crcamey which falls to ripen Ita cream properly j falls to get a desirable flavor tn Its butter. It Inevitably obtains a low prlco for Its product, and may hardly meet expenses, vvhllo a neighboring creamery, that Is more successful In Us cream ripening, obtains a good flavored product, and conscrpjcntly n price for Its butter vthlili makes tho business a llnanclal success. Thla matter mat-ter Is ot more significance today than In earlier years, becauso our butter making Is coming to bo concentrated In large creameries. rials for I'aiiltry rnl. Wo doubt It there Is a belter single grain feed for poultry than oats. Wo see that In ono ot tho poultry Journals a writer la advocating It as a brand new Idea, and is advising others to try It. Ills ni tides sevm to Imvo met with (oioo criticism, tin. critics declaring that oats nro very dangerous, as tho sharp hulls will penutrutv tho thin membrane of tho crop. It la very atrango that such opinions nro held by poultry raisers unywhero. Wo can ronrel . of euch an nccldcnt If tho oats oro fed when tho fowls nro very bun-! bun-! gry and water given afterwards. Hut If j fed In any reasonnblo circumstance tho oats ran do only good. The writer has fed oats for yonrs and to nil ngos of fonts and never had a mishap, Oats aro as valuuhls far chicks as for colts. Ita for Mirep. Wo would like the opinions ot some ot our renders on the best way ot sowing sow-ing rnpo for aheep pasturage. We are told that where It Is sown broadoaat, tho plants grow up spindling, but whore carefully drilled In and thinned n much larger bulk can be raised on the same nren of land. Some of our readers are raising rape for sheep and wo hope to hear from them A postal uud can contain much Information ot valuo to other farniera. Irrlsallon In 1rsU. Irrigation Is ot the utmost Importance Import-ance In I'erala, as cultivation depends upon it, and water Is oxtremely dear. It has been suggested that artesian nell manufacturers might find nn excellent ex-cellent opening ones that tho success of these wells was assured. Tho Onion Thrlps. Tho effect of this Insect on the onion Is known as tho "white blast" Ily Us attack the tops ot the onion become prematurely whitened and shrivel up. It Is said that It we have, at the time ot the ap-pearanco ap-pearanco of the Insect, drenching rains, there la little danger ot great damage being dono. It works best In drouth. A spray of whale oil roap solution so-lution will destroy tho pest The shorthorn breed Is noted for beef form, early maturity and thrift under a vrrlety of rondltlons. .. ,. v j |