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Show Temperature of Churning. Many a farmer's wlfu spoils her butter by churning at too high a temperature. The result Is that the product of ber churn la greaay and poor In quality and keeps for but a short time. Home people also put hot water Into tho cream to make the butter but-ter come quicker. The result of thla rise In temperature la to destroy tha grain and at the snme time Incorporate Incorpo-rate with tho huttor a great deal of casein, which m the part that goes to maka tho body of cheese. Thla butler but-ler la Increased In quantity also by tha Incorporation of an unusual amount of water. If the butter la made when the temperature of the cream la at, say, fill dogrees, tho kind of a butter will result that If It cam under the eyes of United States dairy Inspectors would be excluded from the market and tho sellers thereof fined for selling butler with a water content con-tent above the legal 16 per cent. The woman that wants to make good butter but-ter must do her churning when the cream Is at a temperature of not above 65 degrees. It would ba better 10 churn at aa low aa fifty degrees, hut this la rather hard for people that have to churn by hand. The people peo-ple that try to work the so-called two-minute two-minute chtirna frequently have to ralso the temperature of the cream to about 80 rieRrous before Retting the results thnt huvo been advertised. That Is, the time of churning Is regulated reg-ulated to somo extent by the temperature. tempera-ture. Evt ry mnker of burrur should hnva a thermometer. One enn bo purchased pur-chased for twenty ccntB, and, thia being be-ing tho case, thorn Is no reason why every person should not have the advantage ad-vantage of know Mm the temperature of tht-lr cream at churning time. Cream In tha Pantry, It Is common In our fnrm hotiHea to set the cream In the piintry or In Iho ccllarway, whero nil kinds of food are also kept. It Is snfo to say that cream cannot be set In auch places and give good buttor. 8ome peoplo may like butter that taiitoB of doughnuts, dough-nuts, plea, rookies, llmburgcr cheese, onions, celery, cloves, cinnamon, oranges, npplea and the like, but most people tlko to have tha aroma that belongs to butter rather than to the pantry. Probably the ono greatest obstacle ob-stacle to getting good flavor In fnrra-made fnrra-made butter la this one of tho Betting of milk to rise In the pantry. It la aucb a firmly aettlod cuatorn that It will be with difficulty broken up. In aplto of tho fact that murb such butter but-ter hns to be sold to tho poorest market mar-ket and at not above tan ronta per pound. The noso of the housewife la so accustomed to the BmellB of the pantry that she never thinks of thorn when she la putting her milk away to untlergo the process of creum raising. Cream In tho pantry should be abolished, abol-ished, and In Ita place should come cream In Iho cream room, ft place aet aaldo for thla operation and sealed against tho entrance of all odora that will give tho butter a dlsagrocahle taste. The woman that does thut la very likely to get a great reputation aa a makur of flno butter. Wheat Bran For Milk Making. Men frequently misjudge the value of feeds by their density. Thus there Is a atrong opinion among farmers lliHt comment la better for milk making mak-ing than bran. It la heavy and baa a beaut If ill color and the row owner aa-aodatea aa-aodatea It with rich cream. Hut tha fact la, bran la. In tha main, more valuable val-uable for milk making than la corn-meal, corn-meal, In apite of the attractive appearance ap-pearance of cornmeal. The atomach of tbe cow la butter suited to take cara of bran than of cornmeal, bo-causo bo-causo It la mora bulky. The cow waa made for tbe purpose of using up Just aucb waste products aa bran would be without farm animals to consume It. And bran cannot be Judged by Ita lightness. The question of using or not using bran la one that must be decided on Ita price, compared with the prlcea of other like feeda. At tha same price aa corn It la far more profitable to be used for the making of milk. Ita protein content la high, but not so high that the digestive apparatus ap-paratus of the animals w ill be Injured by It. American (armors should not permit a pound of bran to go acroaa tha watora. but should buy and feed every pound of It, thus not only making mak-ing tbe profit that may be made out of It, but aavlng tho lertlllty for their land; for the fertilising qualities of bran are considerable. The Hand Separator to Stay. There haa been war between tha men that believe In baud separators for fnrm use and tbe men that believe that all milk should be hauled to the creamery. The latter declare that aa good butter cannot be made fruin gathered cream aa from the cream taken from fresh milk brought In. Thla may be ao; but one thing ahnuld not be lost alght of, and that la that tha band separator has come to atay, and the argument of whether It Is good thing may as well be discontinued. discon-tinued. The time will he hotter spent If put upon the questions that have come with It. Kvery situation has Its own problems and every new Invention Inven-tion brings ft lot of new problems. It wtws only natural that the band separator sep-arator should have Ita new phases and Ita new questions. Some of thcBe are hard to atttle. The hnrtlest Is tbe one relntlt.R to the freshness of tho cream whi-n dillviml to tho butter-multer. butter-multer. This ivi.'-icm will bu s.itilcd a)H have all 0 "i k h.fnre It |