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Show Tho Ferments In Mitkt-r-rnf. tl. I. McKay, Iowa Agricultural Agricul-tural College: In the month of June when nature has covered the earth With loveliness, the right kind of fermentation fer-mentation seems to he' everywhere. Most anyone ran mako fine flavored butter at this time; but whon the kind of bacteria that we have to doa) with changes to tho undesirable kind, It will then require skill. At our school our bscterlulnglst mado a number of teats to determine the kind of bacteria bac-teria that milk contains during the different months of the year. In March when It is quite difficult to make fine butter, 100 aaniploa from different patrons' milk - were taken. Only 12Mj per rent showed pure acid flavor; 48 per ceut Impure acid flavor and lt( per cent rapid deconipoal-lion deconipoal-lion of the curd. Samples taken April Bth showed CO per cent pure acid flavor; fla-vor; 27.7 Impure add flavor, and HI rapid dcuom position of tho curd. In April we found decided Improvonvnt In the kind of oacterla present. Sain plos taken May 10 showed 90 per cent pure acid flavor suit 10 per rent Impure. Im-pure. This largely explains why It Is ensy to get good tlavnra at some times of tho year and not at other limes. Samploa tsken In June and July showed about the same results as May. Now if we could get our patnnis lo exert lao more care In regard to cleanliness, a lot of this trouble might he obviated. Still ut curtain periods makers will havo to combat undesirable undesir-able fermentations. Protect the Cows from Fire. All dairy barns, cteamerlea and the like should bo as amply aa possible protected agnlnst fire. Thla may be dono lu several ways. If no belter way appears to tho mind of the owner, own-er, ho should have a shelf constructed construct-ed In the barn aud on It keep a num ber ot palls full of water and ready to uao at a moment a notice. Frequently Fre-quently Area get beyond control bo-rauso bo-rauso the menus aro not at hand for extinguishing them In their luclplent stage. Where fanners have windmills wind-mills and elevated tanks that give a good pressure to tho water lbs arrangements ar-rangements for fighting lire can be of the best, but will of course cost something. Water pipes should be laid to convenient points and tins made ready. The fire may never com; but It la a onmfnrtahle feeling to know that If It comes It will gut a cold reception. Where animals are kept liod or locked up and beyond possible I'senpe from the flames tre- nmwxmtm wewliiet ni sbmiie certainly be taken. Control the Water In Butter. A government bulletin says that the presence nf salt, the size of the butter granules and tho hardness of the butter are factors exerting an Influence In-fluence nn the amount of water In the butter. Where a dry butter la desired, de-sired, as for export, these principles msy have considerable practical Importance. Im-portance. Ily churning cream at a low temperature and continuing the churning until the granules were aa large as peas, washing for about thirty minutes with water at 45 degrees de-grees to 48 degrees, and working twice, the Iowa atalton secured butter but-ter containing aa low as 6.72 per cent of water. Of thirty two analyses ot samples uf butter mado lu this way, aovon showed loss thsn t pur cent of water, 7 from 8 to 10 per cent, and 10 from 10 to 12 per cent. It Is not, however, advised that export butter but-ter should be made with leaa than from 9 to 10 per cent of water. Farm Separators In Australia-It Australia-It Is Interesting to note the favor with which the farm separator Is received re-ceived abroad, where It is being used In Increasing numbers. In Australia the little niaehlnna are being largely used. In Victoria alone there are now owned and oporaled on the farms 4,100 separators. According to the last report of Hon. John Morrlsy, minister min-ister of agriculture of Victoria, the use of the machinist has Increased as follows: Html. 33; 1887, f8; 1888, 1118; 1889, IDS: 18U0, 238; 18111, 445; 1807, M2C; 18118, 2,7119, 1899, 3448. There are about 10,000 farmers In Victoria supplying milk to creameries, and of these at least 41 per cent separate the cream on their own farms. Weedy Flavors. Prof. O. L. McKay: In the summer months during dry porlods frequent complaints are beard from butter dealers of whst they term summer conditions or weedy flavors. These flavors are undoubtedly caused by a species of bacteria. As many nt you no doubt have observed that the next morning after a good, heavy rain your flavor will change and Improve. Mauy attribute this to the fresh grass, but froah grass does not grow In a night. Our bacteriologist found by experimenting with a species of bacteria bac-teria that he could produce this same woedy flavor. Boms of the citizens of Ilenton Harbor, Har-bor, Mich., are promising a public milk plant, like those that aro so successfully run In some of the Eng-lull Eng-lull cities. They would run tho bottling bot-tling establishment In connoctloa with tho city wuter works, and would supply both Itontnn Harbor and St. Joseph with pure milk. Krlends of the movement cellmate thn annual profits to tho city at l'JO.000. U , |