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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
Hershey Press
Location
Hershey, Pennsylvania, United States of America
Date
Jul 15, 1910
Page
13
The article explains butter water content from 10 to 15 percent in ideal cases, noting free water in packaging misleads about overall composition. It discusses overrun, fat delivery accuracy, and legal limits, asserting 14 to 15 percent water for a balanced, marketable product with salt and ash around 2.5 to 3.5 percent.
The article discusses how milk fat percentage influences cream output from a separator. It notes that whey with 1 to 2 percent fat can produce a cream needing reprocessing before churning unless the cream screw is adjusted, and that precise differences between 4 and 5 percent milk creams remain undetermined.
An experienced horseman finds equal parts corn and oats make a strong ration for growing colts. It provides fat bone and muscle building nutrients. Adding bran or linseed meal aids bowel regularity and reduces disease risk.
A guide emphasizes rapid cooling of cream after separation to slow bacterial growth. It notes that cooling is more urgent than scheduling other tasks like pig or calf chores, since bacteria wait for no temperature favorable to growth.
A dairyman advises washing milk pails pans cans churns with cold water first, then a second cold rinse. Follow with hot water containing soap or sal soda, then scald in boiling water to finish.
The article outlines proper milk handling and cleaning practices for dairy work. It stresses sunning and airing milk vessels, thorough washing, rust removal, and careful care of the strainer and cloths. It also discusses breeding indicators like straight strong legs and mutton-focused evaluation of sheep.
A suburban mother asks a sporting goods joint to send an estimate for uniforms and outfits for the Pizeu Clam Eaters nine. She instructs to stop at the first shop and identify the team.
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