Bemidji Daily Pioneer Newspaper, July 6, 1916, Page 4

* * *® * *x * ‘% n business. It is just a case ¥ x * * * % * | DAIRY" and - CREAMERY RICHNESS OF MILK. Color No Indigation of the:Percentage of Cream It Contains. A familiar sige on which judgment is based as to thezrichness of milk is its . color; writes W. H. Underwood 4n the Iowa Homestead. Because :skimmilk appears more-<white:or blue than the. whole miliszfrom~which it was.sepa- rated theseenclusion is formed that the degree of yellowness-denotes the de- gree of richness. To learn the error of this conclusion all that is necessary.is to test ‘a dozen=samples of -different cows’ milikg;all of the same herd.: It ‘will be:foundthat.some. of the most whitish.samples. test.among.the. high- ‘Wherever large quantities of milk containing a falr percentage of but- ter fat sults the market the Hol- stein cow-relgns supreme. Her milk may not yleld butter fat in so high percentage as that of some other breeds, but in total she is up at the head. The bull here shown is a pure bred Holsteln. est. Breed and individuality affect the richness of the milk, but the color does not vary in direct relation thereto, Feed also affects the color quite inde- pendent of the richness. During the season of green grass the milk and but- _ter are yellower than at any other time of the year. Ask any cheesemaker ‘whether or not the yellow:milk of this season is the richest. He will say it tests lower than during any other month of the year and that it takes more pounds of milk to make a pound of cheese. Here again the color test fails completely. But there 18 one test which many a dairyman has sworn by with all confl- dence. He would set samples of dif- ferent cows’ milk in shallow pans and Judge by the thickness and toughness of the cream layers which rose in the different vessels. I remember hearing a quaint old character boast-of one cow whose milk raised::so tough a cream that “a mouse could run over it and wouldn't go down.” Another said he could skim the cream off a certain cow’s milk and hang It upon a nail. Such milk was belleved to be wonder- fully rich in butter fat. It would sur- prise many of these men to be told that their-tests-have-indicated the op- posite of what they supposed. Given two: samples of milk, one of which raises:-an inch of cream in a glass tube while the other raises three- fourths of an inch, thelatter is likely to be the richer sample. The deeper layer of cream will probably be from. a cow- whose milk has very large fat globules which rise quickly, carrying with them a considerable quantity-of milk serum which adds to the bulk and toughens:the consistency-of the cream. The: other cow’s milk has small fat globules which find their way slowly to the surface, carrying with them a lesser amount of milk serum, reducing both the quantity and consistency of the:cream. Toughness no more indicates richness in cream .than:it does:in pastry. The less-butterfatin the cream the:tougher it will be, as a general-rule. SALTING” THE BUTTER. Amount Depends on Market:and Meth- od of Manufacture.:: The amount of salt to add:to butter: varies, first, according to the market, and; secondly, according to methods of manufacturing. No butter should con- taim over about 3 per cent of salt. This is about: the maximum .that can be properly -dissolved ‘im ‘butter. Butter :cannot. contain.more than 16 per;;cent- water. Inasmuch as water is the only salt dissolving substance in butter, it can readily be seen that the amount of salt that will dissolve in butter is dimited. If we wanted butter to contain 3 per cent of salt and all of the:salt :added’ would be retained by the: butter, then we add about five pounds of salt to each 100 pounds sof butter, which would be about three-- fourths of an ounce to each pound of butter. Ordinarily some of the salt added. to .butter is lost. Usually the salt is added to butter before the water is alliworked out. Some of the salt will gonto solution and drain from the butter in the form of brine. This is especially true when the butter is made in a large factory on a large scale. ‘When butter is made on the farm very little of 'the salt will be lost in this manner. : From 2.to 3 per,eent of salt willi suit; most consumers, so in farm buttermaking «from :ione-half to three- fourths of an. ounce-of.salt per pound of butter:is as nearly right as can be. Be sure to work the butter until all of ithe salt is-dissolved, and get the salt: ands brinezevenly distributed in the: butter. Gritty . butter is unde- sirable. ‘Also be sure to use salt that is iflaky.; Salt”that has stood in a damp place and become hard should natibe used. Such salt dissolves with difficulty:—Towa Homestead. The Pioneer 18 the pnlace to buy your rolls of adding machine paper for;iBurroughs adding machines. One rolliia dazen rolls or a hundred rolls. HEH KKK KKK KK KT * He who forgets to adver- ‘tige should not complain when: ‘the buyer forgets.that: he is ‘ot “forget” all around. KKK 00‘0600%%0*«&*%&0}0@ ‘ - FARM COST ACCOUNTS. L3 * # The principles used to obtain % costs on the farm are really no #% different than those used in the 4 factory. The principal activity of % both farm and factory is to pro- 4 duce. % The elements entering into the 4 cost of the finished product, be it % on the farm or in the factory, are # the same—namely, labor, mate- % rial and expense. & & @ & % & & & % & ® % 2 5 4 The labor on- the farm is classed as man.labor; horse la- bor and machine labor. The material consists 6f such items as seeds, fertilizers, etc. The expense items are taxes, insurance, depreciation on build- ings, small sundry expenses, etc. The total of the expense items are proportionately charged to the production departments of the farm.—Hoard’s Dairyman. ER R R R B ) SRR RRRRBRD DB BPDD OLD AND NEW FARMING. Organization of a National Agricul- tural Society Marks an Epoch. Going to the city of New York to or- ganize a natlonal agricultural society and holding the meeting in a smart hotel may strike surviving members of the old Society of Grangers with surprise, but the farmer has been such a progressive in things pertaining to his business that he has lost that sense of exclusiveness-which once in- fluenced his thinking concerning great centers of population, says the St. Louis Globe-Democrat. Still, in the mass the farmer is not nearly as pro- gressive as he can and will be made, according to former Secretary of Agri- culture Wilson, who was elected as first president of the National Agricul- tural society. Mr. Wilson knows about all that can be known of practical farming under both old and new condi- tions, and his address at the New York meeting shows him highly capable of doing the thinking needed to fit the majority of farmers to present condi- tions and prepare them for new condi- tions of the future. Pointing out that continuing improvement in environ- ment and living conditions of all class. es is necessitating larger incomes for all those dependent upon returns for labor, he insisted that the inevitable increase in labor cost in all industrial Iines must be met by greater efficiency toward increasing the capacity of labor for the production of larger product and for the avoidance of waste both of labor and material. By this means in- creased production can be made to more than offset its increased cost. “Agriculture,” he said, “is the greatest productive industry, the fundamental industry and practically the one upon which all others are based. Great ad- vances have been made in this pri- mary industry and in some ‘sections have been effective, but the great mass of agricultural production is as yet un- moved. The new generation in that field wants to get the best and latest. This society will seek to co-ordinate all that is being done and bring it closer to the Individual farmer.” When this work is well done the problem of how we are to stop the rush from farm to city will have been solved, and that solution will carry with it the solution of some economic and social problems beglnning to disturb city life. The “Bill Pick.” The implements used in putting a corn crop into the ground vary with the locality and the amount of labor and its cheapness. Where the crop or the farm is very small hand planting methods much like the old row by row dropping and hoe covering are adopted. “Bill picks” or hand corn planters are one of the implement types used ‘wherg laber is very cheap and the crop is not extensive. These implements are rare- Iy seen in the corn belt, though they are very handy. for replanting.—Farm Progress. ooooooooooooooooooooooooog o 2 BITS OF FARM WISDOM. ° o 00000000000000000000000000 To prevent your apples and ‘grapes from rotting spray them with bordeaux mixture. Do not fail to set a few rows of late tomatoes. If gathered just before frost and wrapped in paper the green fruit will keep until Christmas or later and ripen well. If caulifiower is to thrive it must be planted on moist, well drained, fertile soil. In the case of young frult trees planted about the home grounds, where they cannot be cultivated, keep the soil stirred about them with a hoe or place around them a heavy mulch of straw or stable manure. Hoe the weeds out of the corner of the garden before they develop seed, and you will lessen the number of weeds that will come up next year. Learn to know our ladybug friends and give them a chance to multiply as much as possible. There are a number of varieties of ladybugs, and all of them make war on other harmful bugs, particularly plant lice of various kinds. HOW TO ANSWER BLIND ADS. All ads signed Witk mumbers, or initials, care Ploneer must be an- swered by letter addressed to the number. given.ia the ad. Ploneer em- ployes-are mot permitted to tell who any advertiser is. Mail or send your {answer:te Pioneer No.——, or Initial and: we forward ‘it to the ad- vertiser. Ploneer advertisements are re- Gl B DB D DD How America’s largest: * cigarette manufacturer- has accomplished “‘the Impossible” by producing: a MILD cigarette. that: SATISFIES. It is the CHESTERFIELD Cigarvette: : : ¢ 0 LMOST anybody. can make:a‘cup- of coffee. But theére are said.to. . ' be not over a half: dozen rest-- aurants: in- the United - States where.: they know how to-make it #ight.’ Similarly, almost:anyoneican.make:. a cigarette. Just roll.up.some:tobacco in a piece of pure: paper-— and-there:: you are. ' There are; perhaps; over'800:brands-: oft cigarettes. sold in..this«country: to: day. But'not one of them-does-what: | Chesterfields do —for: Chesterficlds are |- MILD; and yet they SATISEY:: Some. cigarettes. may be mild,.but they don’t satisfy. Only-one cigarette does BOTH—Chesterfieldl:: This truly. unique cigarette: has-all ofi| that “ refreshing - taste+delicacy. (or.. mildness) which (any: good: cigarette mustihaves Yet, without sacrificing. any of this -delightful mildness, Ches- terfields go:one:step furth‘err-'—tfiey“dg*- morerthan merely “‘pleasesyour. taste. —they: let” you' know: you've~ been smoking:: Theysatisfyl ' And yetthey’re mild! A Step Forward- - in Cigarette-Making | WE are proud to be the firmr that- l(llas -blrought. about:this ;n:;perl&antf new... development' in .cigarette enjoy- mern fi—for“ghat: is -exactly | what the Chesterfield blend is. . 'This -cigarette isuan outgrowth of-: long,; earnest.effort-on-the-part of this, . the- largest cigarette manufacturing concern:in.the United States.;, Copyright 1916 by Ligzett & Mypovs Tobaceo Co.. New York. - » The ‘mild, yet satisfying- Chester- field blend. is notthe-result of-happy chance: It is one of the results of. . Our many years of cigarette.experience- —of'the heavy volume:of curpurehases: - ofscigarette ' tobacco—vof: the: prestiges and: advantage these enormous pur- - chases-giverus in securing the choicest leaf frtom.the tobaccc fields of: theworld. Chesterfields are. an achievement. A New_ Thing for a Cigarette to Do (MHESTERFIELDS do the one " \A.thing..you have always wished a " cigarette -would do— they;satisfy! " Smioke themand’ we- believe you willfirrd that: ordinary cigarettes seem by. comparison almost flat. Give Chesterfields (20. for 10 cents) ‘a triali’ Werbelieve-you will ‘be glad tolearn what:they can teach you about .- cigarette enjoyment. * * *: You-have: been reading here some ' rather: unusual,. almost- daring;- state- ‘ments-about ‘a cigarette:: If Chester- * fields:were.an: untried :cigarette— if we- had:not ‘been-observing -their-behavior, “in.other. cities—if we did not KNOW." ' that they make: good with smokers, we-: could :not. af%rcf to make these state- ° ments: t6’ yowiover our.signature;- But these statements, strong asthey:: are; -carrmean little or-nothing. to you.. _until "you have actually. smoked:-your: first Chesterfield. - You will find that your own deales.: has. Chesterfields waiting. for -you.. B Mo S Largest, cigarette. .manufacturer - in rtg;: United States as shown by: laternal - Reveaiio!) repartsh: