Democratic Sentinel, Volume 15, Number 8, Rensselaer, Jasper County, 13 March 1891 — THE DALES. [ARTICLE]

THE DALES.

Hairy Note*. An exchange demands a general lawtaxing “filled” cheese, on the same principle that oleomargarine is taxed, and requiring that it be sold under its trust name, as the oleo is required to bo There is one thing to bear in mind, says an exchange, and that is, that, fine butter will sell when poor butter wil> not. It therefore should be the aim of butter makers to always make a fine quality. By fine we mean butter of fresh sweet flavor, of good color, and above all others must be clean. The strippings, of course, are therichest part of the milk, showing twice as high a percentage of cream as ordinary milk, or from 25 to 30 per cent, and as the poorest milk is drawn first it is evident that in leaving the cow unstripped we never do get hold of this final rich cupful. In ai> Bw er to a correspondent who asks if there is any system of feeding by which a poor milker can be made a good milker, the American Stockman says no, not if she is naturally a poor milker. There must be a natural development of the milk glands, a fact that anybody will recognize if he chooses to take cognizance of the every day fact that ono cow will give more milk than another upon the same quantity and quality of food. The Prairie Farmer closes an article on “The Ripening of Cream” with the remark that churning should be done at the first appearance of acidity. Do not wait until the cream gets Intensely sour and stale, fn churning, the butter should be granulated in the churn, instead of being gathered into a lump. It should be cleansed of buttermilk by washing and not by working. After lightly salting, it must be worked into a. solid condition with the slightest working that will effect. Raising food from the plate to the mouth is the best health lilt