Evening Republican, Volume 20, Number 106, Rensselaer, Jasper County, 3 May 1916 — Page 4 Advertisements Column 4 [ADVERTISEMENT]

BOYS’-AND GIRLS’ CLUBS. Objects and Methods of Movement to Make Rural Life Fuller and More Appealing. The primary object of the boys’ and girls’ clubs, which are being organized throughout the country with the assistance of the department but in cooperation with the state colleges of agriculture, is to aid young people to become more efficient and more contented farmers and home builders. By cultivating in boys and girls habits of industry and thrift, the possibilities of farm and country life are revealed not only to them but to their elders. The best methods of handling farm products and preventing waste are demonstrated, the spirit of co-op-eration in family and community is developed, and the dignity of the farmer's vocation enhanced by presenting it as a skilled occupation, capable of returning adequate rewards to the competent. Finally, the school life and the nome life of boys and girls are brought. Into closer relationship, and the rural school teacher aided in the task of making agricultural instruction a Vital thing. The clubs may be organized under the leadership of the county superintendent of schools or any of the teachers under him. If the educational authorities of the county are not yet alive to the possibilities of these clubs the county demonstration agent may take charge of the movement, or if there Is no. demonstration agent In the county such organizations as local chambers of commerce, the Grange, women's clubs, etc., may assume the leadership. The names and addresses of the boys and girls Included in the clubs are collected and sent to the state agent, whp will furnish organization and cultural Instructions upon request. Experience has shown, however, that the difficulty Is not In organizing a club with a large enrollment of members, but in inducing these members to complete their work and to report the results. The test of efficiency is not so much the organization of new clubs as continuing interest In those already formed. The leader's duty therefore Is to keep In touch with the members of the club, encourage those who need encouragement, and to see that once a project has been started It is carried on to completion. Pure Creamery Surroundings. None but first class butter makers or those who have a sufficient understanding of the important relation that odors and bacterial growth have to butter making, can appreciate the value of clean, wholesome creamery surroundings. It is a well known fact that It Is a bacterial growth that sours cream and milk, and it has recently been ascertained that there is among many species of bacteria, one that when given predominance In the cream products that exquisite flavor which Is so much relished in butter. Realizing this, the up-to-date butter makers are now inoculating (so to speak) their cream with this species of bacteria, or sourness. In other words, their cream has that same kind of'sourness every day that brings the desired flavor in their butter. It can be compared to the yeast that the bread makers use. They procure, in their yeast, a bacteria that works on the dough and the butter makers obtain from the laboratories a species of bacteria which when put into their cream multiplies and develops, producing the proper sourness or acidity. This is called the butter maker’s starter. In the old-fashioned way of souring cream most any kind of sourness might take hold and develop to produce the various kinds of flavors; some good and some bad. Every butter maker has found by experience that when cream Is left to itself It will continually change In kind and intensity of sourness from day to day. The species of sourness that happens to be at hand takes hold to get In its work and predominate. If a.foul smell arises from unclean drains or cesspools about the creamery this gets Into and multiplies In the cream. Cream or milk that has begun to sour under unfavorable conditions before getting to the creamery, has gotten a start In the wrong dirqgtion and cannot be reclaimed by the starter that Is put In to produce the flavor that Is wanted. The bad flavor has gotten the start of the good, the same as weeds get the start of corn. Therefore It becomes very essential that there be no bad odors lurking about the creamery, and no filth In the corners or under the floors, that all creamery and dairy utensils be kept perfectly clean, and that both milk and cream be delivered at the creamery sweet and in the best possible condition. Poultry Notes. Do not throw the table scraps to the hens like you were feeding hogs. Have a trough or pan large enough for all to gather round It without crowding, and place to this receptacle whatever soft food and scraps are to be fed. Remove from the yards any material remalnng a half hour after feeding and wash out the feeding pan to keep It from becoming sour. Remember that the eggs produced by your hens will be affected by the sweet or sour food consumed by them and yiu will gather what you feed, to a certain extent. ■A ' Every man who thinks he does all the work he Is capable of doing would probably do more if offered a bonus.