lStPll Cream Tblcttenino. From l-ariii. n' H. vl. w: A dairy J mnn wrilrs ibnt lie Ii a llirs rrenm to 2 a prorrr und a ro lnurni-t, that tho J ere.-un tela from ".'-, to I'T p.-r rent fat n:ul la deliver. .1 il.-illy, lib i -Hammers roniiliiln Unit Hi" rrenm In too thin. and ho wnn'n tn I i;mv If them Is some J, nlhi-r way than by n;-. lng thn rr. uui V In get .in uiu-lied b.i.ly, lln writes lhat by giving the , ream n. " It la not s (reah en.iir.-h to rnililro tho rnreleas- J iieas of the rritniirniit help and there am nlwnya fonipl.iints about tho cream Q hilng sour nli.'ii be attempts to bold A the cr.am a ilny or so In order to J thicken It before delivery tu bis ma- tinners. f lln aaka ir I i-nnnut rerummend some A preaervntlvo. or prorvalino that la j liarinl.ua and will not Interfere with tho whipping or cronm. I lo says, "I ex have tried lo get tho grocer nml res- tuuranl man' tu usu uioro taro with the cream, but It Is m.eleas. hence the N necosalty for sumo sort of a prearrva- C live that will somewhat pinlouf the keeping qualities of tho cream." J My reply lo this letter Is that there S la a law In this slato forbidding Ibe use or any kind of a prenervattvc In j either milk or cream. I do not know . of anything Hint lius been found, up to J the present time, lo bo absolutely harmless to tho consumer. I mean by el this, Hint I do nut know of any pro- sorvatlve Ihnt Is offered by the trade j that la harmless. There Is a sub- stance, however, which tins been pre- M pared for tbirkeiilng cream and I think very likely It will answer the purHise or thla man. II la what la 'r called "Wisconsin Vlscogen" and It jj ran lio obtained by writing to CI. as. A 8. linker ec Co. (Hand Crossing Hla- V Hon, Chicago. Thla Is a powder that H la sold In pound boxes and sunt by C mall. The powder Is dissolved lo A walor and Ihn solution added lo the "i cream. Dlrecllona fur using It are r( sent with the pnwdcr. V It la a fact that separator cream A usually looks, thinner than gravity "( cream which contains tlio same per f cent rat. Thero la something about k the mechanical separation which breaks up the cream and makes It look '. thinner than gravity cream. Altor auch creak la a day or mure old Ha k- thlckneaa reacmbles that of gravity y cream, hut many dealers can not wait for tho cream to age for the same rea son given by this man. K. II. Karring- f ton, Wisconsin Dairy School. Feeding In Bummer Drouth. T From the Farmers' Review: Tha f necessity of maintaining a normal r flow of mtlk durlug ai summer drouth . will be conceded by all who feed fnr profit. In complete soiling the Wis- ' ronsln 8tatlon shows that one sera of aolllng crops equals two and or-- , half a. rea of good hluegraas pasture j , ror feuding dairy cows. Partial sol. I Ing Is an economy that no dairy farmer should noglecL Supposing the drouth tu come about the 2uib of June, your first substitute will he red clover, If you have It. D-jn't tiae rye; It will taint the milk. If clover Is not on ' hand, sow Cnnnda pens and oats, each ono and a hulf biiHhela per aero. Fur a succesalon 15 or 20 days later, sow again. If tho season proves wet, your first rowing of peas will be a fullure, as far aa the peas are ronccruud, for they will Indgo and rot off. When cured before ripe enough to shell, thla makes excellent winter feed, beliig rich In protein. Millet, sown one bushel to thn acre about the ml. Idle of May, will be ready to succeed the peaa and oats In t0 days, lly thla time King Corn has elevated bis banner ban-ner and should be given right of way. A plat of sumo of tho early varieties of sweet corn, followed by nnuther of Stownil's Kvergreen, will carry you through until tho Held corn la right, and no waste laud, fur ovury one of the ahovn metittniif tl makes good win ter feed when cured In the proper condition. con-dition. Tho alio Is s.il.I to be the panacea for dry spells, but as 1 cannot apeak from experleuce, "silence la golden." Unplug that the star of alfalfa al-falfa will soon rlao east of the Mississippi, Mis-sissippi, meanwhile experimenting a little In that direction, we mainly rely on the method above set forth. Use brains. They are as necessary aa feed. Weed out. Ikiu't reed a cow that only relurna seventy (He cents ror a dollar's dol-lar's worth or rations. In your selections selec-tions lor muting In your herd, be an anlst. Produce your Ideal, aud future generations will bleaa you for any prog, reaa nis.lo t'.rauvlllo Jones, Knox County, Illinois. Milk Espossd to Foul Odors. Ilnsldcs bad fermentations, there la another cause of poorly flavored butter, but-ter, says Oscar ICrf. This comes from cream or itiilK Inning been exposed to (o u I odors, which are absorbed and given to the butler. The theory that milk does not absorb odors when warm and cooling has long been abandoned. aban-doned. Kxp.'iiuicnta show that milk In that condition la uven lunru susceptible suscep-tible to odors than In any other slate. In thn rlpniilng process this odor can be partly eliminated by aeration or by piislniirlatlun ut the cream, but In rase of a bud fermentation some antagonistic an-tagonistic germ must be added In order or-der to check the progress of the undesirable un-desirable one. Thla antugonlailu ler-nu'iitaiion ler-nu'iitaiion la romni.ii'Vv known aa a ainrter. and if pr.oiiy prepared contains con-tains tho rli;!.l hind of flavor produc-luu produc-luu bacteria.