THE 8EMLWEEKLY TRIBUNE, NORTH PLATTE, NEBRASKA.
Helping the Neat and Milk Supply
The Housewife and the War
EWORLD
(Special Information Sorvlce, United States Department of Agriculture.)
BUTTER MAKING IT GOOD AND SAFE FOR YOU.
(Special Information Sorvlco, United States Department of Agriculture)
CABINET IS HOUSEWIFE'S WORKING PARTNER.
NEWSBOY TO RAILWAY HEAD
It May Take $100,000 Worth of Creamery Equipment to Produce Your Pound
of Butter.
UTTER MAKING
IS EXPERT WORK
Process Is Just as Technical as
Manufacture of Piece of
Cotton Cloth.
MILK IS SKIMMED ON FARM
Cream Is Tested, Pasteurized, Cooled
and "Ripened" Before Churning
' Disease Germs and Bac
teria Destroyed.
Tills is the story of creamer)'
butter the steps lu the manu
facture of the high-grade prod
uct which comes to your table
each week.. Taking this food
for grunted, you probably liavo
not realized the rather Intricate
and technical' process through
which it pusses from milk to the
finished product. If this story
will inspire a sympathy which
leads to a more eureful and con
servative use of butter it will
have served Its purpose.
The process of manufacturing
creamery butter in a modern factory Is
just as technical as the manufacture
of n piece of cotton cloth. In most in
stances the milk Is skimmed on the
farm by means of a hand-operated cen
trifugal separator, which extracts the
cream much more eillclently than the
old-time gravity system. The cream
may be hauled to the creamery by the
farmer or It may be shipped in from a
farm 100 or more miles away.
As the cans of cream nrrlve they are
Inspected and sampled in order to de
termine their value for buttermaklng.
The cream Is then poured Into huge
vats holding 300, COO, or more gallons,
lu each of which Is a coll, or similar
device, that when put In motion agi
tates the cream and thoroughly mixes
it. Hot water and steam can be turned
Into these colls to heat the cream.
In ninny creameries the cream Is heat
ed in this way to n temperature of
about 145 degrees F held at that tem
perature for about 30 minutes and
then cooled. The process Is known as
pasteurization. The object Is to kill
any disease genus that may be In the
cream and to destroy nearly all other
bacteria. This protects the health of
the consumer, Improves the keeping
properties of the butter, and enables
the creamerymtfn to control the ripen
ing of the cream and develop the prop
er lluvor; it also Insures a uniform
iluvor lu the butter.
A Starter Produces Flavor.
By running cold water through the
colls in the vat the creum Is cooled to
u temperature of between (50 and 70
degrees i, and then a quantity of
starter Is added to produce the lluvor.
The starter Is a culture containing
many millions of hictlc-acld bacteria
grown lu pasteurized skim milk until
the milk has soured and curdled. The
lactic-acid bacteria produce the desir
able lluvor in rlpened-eream butter.
When the cream Is sulllelently ripened
or soured It Is cooled to a temperature
of between 40 and CO degree 1 and
held at that temperature for two hours
or more, after which It Is rim Into one
of the huge churns which have a cu-1
paclty of 1,000 or more pounds of but
ter. Although commonly called churns,
they really are combined churns and
workers, because, unlike home butter
making, the butter is both churned
and worked in the machine.
The churn is filled .only one-third or
one-hulf full, so that when revolved
the cream which is carried up by the
motion of tho churn has plenty of
room to fall. Tho concussion thus pro
duced causes tho minute globules ol
buttcrfat to gather Into granules ol
butter. When tho churn is stopped
after having been run for about an
hour granules of butter ubout the size
of grains of wheat or corn will be
Hoatlng on tho surface of the butter
milk. Then the buttermilk Is drawn
off through a hole In the bottom of the
churn and the butter granules washed
with pure, cold water. After draining,
salt is added to the granular butter
which Is still in tho churn.
The big wooden rollers nre then put
Into geur, the churn started and the
butter worked in the churn until the
salt is all dissolved and the butter has
a waxy body. Tho butter is removed
and packed into tubs or made into
pound prints and put into cartons in
tho form in which K goes to the con
sumer. Many Scientific Test3 Made.
Many creameries have well-equipped
laboratories In which' the numerous?
scientific tests that are u part of tho
creamery business are made. A sam
ple of every can of cream thnt Is re
ceived is tested by means of the Bub
cock test in order to determine the
per cent of butterfat. By this means
tho pouuds of butterfat for which tho
farmer is to bo paid Is determined.
The sourness or acidity of the cream
or milk Is determined by means of
another test which Involves the use of
carefully calibrated glassware. In or.
der that the buttermnker may be able
to turn out butter having approximate
ly the same composition day after day
he tests a sample of butter from each
churning for moisture and salt. Both
of these tests require skillful work
manship and the use of delicate scales.
Because of the highly specialized aud
MAKE THE SOWS EXERCISE.
One of the biggest hindrances
to the furrowing of good, strong,
vigorous litters Is lack of exer
cise for the sows. During cold
and snowy weuther hogs like to
lie around the sleeping quarters
and lie comfortable. That, how
ever, l not what they should do
all of the time. The proper ex
ercise for a brood sow Is that
which she will take voluntarily
and not through force. Sho
should get her corn ration by
hustling for It In the stulk fields
mid not by getting it around the
sleeping quarters, on feeding
floors, or In troughs. Protein
feeds In the form of shorts,
tankage, oil meal, or alfalfa liny
should be supplied.
technical apparatus used lu a creamery
tho operator of th" factory must neces
Furlly be a technically trained man,
and In fact many are graduates of spe
cial courses at the state agricultural
colleges. On account of the largo and
expensive machinery required tho
creamery business demands the invest
ment of considerable capital. The small
country creamery may possibly be
built and equipped for less than 510,
000, but many of tho larger plants cost
more than $100,000.
From newsboy to railway presi
dent. Such is the achievement of Wil
liam P. Kcnney, who has Just become
president of the Great Northern rail
way. Louis W. Hill, chairman of tho
board of directors, will continue ns
active as heretofore in tho management
of the railway system his father built.
Selling newspapers was tho start
ing point of Kenney's enrcer, back In
tho eighties. Ho progressed step by
step, later becoming a Western Union
messenger boy. The clicking of tho
telegraph Instrument was n lure to
him. Ho mastered the key and became
an operator.
Thnt opened the way for Ken
ney's railway career. He turned his
attention to trnfilc and before ho was
forty became a recognized traffic au
thority. In 1012 Kcnney was mudo
vice president and traffic manager of
the Great Northern. Ho then eamo
Into close executive association with
James J. Hill and L. W. Hill, who had n high regard for tho young man's
keen knowledge of traffic affairs. From their youth up Louis W. Hill and
William Kcnney have been closely associated in railroad affairs, first as
clerks and later in management,
UNO REPRESENTS PUBLIC
Mr. Lind became quartermaster of tho Fifteenth Minnesota Volunteer infantry,
with the rank of first lieutenant, serving in this capacity until the regiment
was mustered out. In 1800 he was a nominee for governor of Minnesota, but
was defeated. In 1898 he was elected and In 1000 defeated again. After this'
he took up his residence in Minneapolis and turned again to his law practice,
which he interrupted two years later to serve again ns representative. The
next Interruption came In 1013, when he went to Mexico as President Wilson's
envoy and personal representative.
NEW CHIEF
MaJ. Gen. Peyton Conway March,
lately appointed acting chief of staff,
has the unofficial designation of speed
er up. A man of quick decisions, as
ho hns proved himself to bo both in
military campaigns and in the direc
tion of semlclvll governments in newly
acquired American possessions, he Is
thought to bo admirably fitted for the
new role.
Participating In two expeditions
to the Philippines, hlsmnme Is asso
ciated not only with many of the de
cisive battles nnd campaigns In those
islands, but with tho names of some
of the most notable of the Filipino
leaders Mho wero captured or forced
to surrender.
General March Is a son of the late
Francis Andrew jMiirch, long u profes
sor In Lnfayetto college, and ills
brother, Francis Andrew, Jr., is now a
member of tho faculty of that Institu
tion. Peyton Conway March Is him
self a graduate of Lafayette, but military life rather than the classroom
appealed to him, and in the very year that he finished his academic course,
1884, lie entered West Point.
MAN BEHIND
way of Boston from a horse car system to an electric system. Upon comple
tion of that work and at the time of tho consolidation of tho Thomson-Houston
linn with tho Edison company, out of which came the General Electric com
pany, ho heenme traveling auditor for tho latter. In 1807 ho became connected
with Stone- & Webster, nnd was vice president of tho Stone & Webster Man
agement association nnd of tho Stone & Webster Engineering corporation,
lie has advised and directed In tho financing, organization and reorganization
of some of the largest public service corporations in the United States.
In the advisory council formed bj
Secretary Wilson to assist in carrying
out tho war lnbor program the public
is represented by John Lind, former
governor of Minnesota, and chairman
of the council.
Like Senator Knuto Nelson, whoso
political rival Mr. Lind has been ever
since he went over to tho Democratic
party, ho is of Scandinavian birth
and parentage. He was born in the
Parish of Kannn, Sweden, In 1854.
When ho was thirteen he came with
his father to the United Stntes and
settled at Goodhue, Minn. He attend
ed the public schools, studied law and
was admitted to tho bar In 1870. In
1881 Mr. Lind was appointed by Presi
dent Garfield receiver of tho United
States land office at Tracy, Minn. Five
years later he was elected a repre
sentative to congress and was re
elected In 1888 and 1000.
At the opening of the Spanish war
OF STAFF
THE ORDNANCE
The task of supervising und stim
ulating tho production of all ordnance
supplies Is now in the hands of Guy
Eastman Tripp, whose appointment
us chief of tho production division of
tho ordnance bureau was recently an
nounced by Major General Crozler.
Mr. Tripp, who for six years has
been chairman of tho board of the
Wcstlnghouso Electric company, prob
ably has had us close associations in
any man in tltc country with the do
velopmcnt of electric traction. He
started his career In railroading wher
he was seventeen, and went over tc
the electrical brunch when he win
twenty-five.
Mr. Tripp wus born in Wells, Me.
in 1805. Ho entered tho employ of the
Eastern railroad before Its consolida
tion with tho Boston & Maine. Latet
ho was employed by the Thomson
Houston Electric company on tho work
of changing tho West End Street rail
A Homemade Cabinet That Is Sanitary, Convenient and Attractive -Not
Expensive.
KITCHEN HELPER
FOR HOUSEWIVES
Cabinet Saves Walking To and
Fro Necessary in Prepara
tion of Food.
WELL-SEASONED WOOD BEST
Convenience Especially Suitable Wriere
Space Is Limited Place Provided
for Flreless Cooker When
Not In Use.
A kitchen cnblnet Is Just as Impor
tant to the housekeeper as the bench
to the workman or tho laboratory desk
to the chemist. With It the house
keeper can sit down comfortably with
her wholt. kitchen workshop easily
within her reach. It saves walking to
and fro to gather this thing and that
to prepare the food. Aud every kitch
en should have n stool of the right
height to enablo the worker to sit ut
her work at the cabinet. The home
made cabinet shown in tho illustration
Is snnltnry, convenient, and attractive.
It Is especially suitable and compact
for kitchens In which cabinet space Is
limited.
A home-made cabinet can be built
with modernto expense If outside labor
need not bo employed. If both lum
ber und labor must bo purchased, the
cost will equal that of u ready-made
cnblnet. Tho cabinet must bo mado
of good wood, well seasoned. That Is
the most Important consideration.
Poorly seasoned wood warps and
swells and is a constant unnoyanco in
opening and closing doors and draw
ers. Dimensions of the Cabinet
The cabinet shown In the Illustra
tion is 0 feet 8 inches high to tho top
of tho closet, 31 Inches high to the
top of the table. It is 21 Inches deep
and 48 inches wide. The part of the
cabinet below the table contains the
Hour bin, large drawer, rack and dough
or pastry board. The bin Is fastened
to the frame with loose-pin hinges.
By removing the pins the entire bin
can be removed, cleaned, and replaced.
The bin can be lined with tin to make
This Is the llrst of a series of
articles which will describe
household conveniences. The
difference between the tired,
over-worked housekeeper and
one, who has some time and en
ergy left for reading and recre
ation ufter the day's work Is
done, often may be accounted for
by tho kind of equipment used
In the kitchen. Under the direc
tion of tho state and county
home demonstration agents of
the United States Department of
Agriculture, home conveniences
already havo been instnllcd In
several thousand country homes.
Such conveniences not only ef
fect a real saving In tho work
of the home, but they help the
farm woman to get n greater
amount of happiness out of her
dally tasks. Many of the Im
provements that will bo describ
ed can be used us well in village
and city homes.
It moisture, Insect, and mouse proof.
Tho dough board should be made of n
wood that Is tasteless and odorless
nnd should be fitted well In the open
ing Just below the tnble. A batten 1b
tongued nnd grooved on each side of
the board to prevent It from warping.
Tho roomy drawer can be used for
small utensils. The open space below
the drawer can be occupied by the
kltchon stool or the home-mado flre
less cooker when they nre not In use.
Via pans, lids, nnd covers have a
most convenient place In the rack be-
"
SAVE A LITTLE SUGAR TO
DAY. Candy at Meal Time Only.
Candy Is n concentrated food,
and should bo eaten with moder-
atlon. Though wo like It, it is
not a necessity. It is always
best to cat candy as a part of
tho meal to rcplaco some other
food. Eating It between menlB
not only means needless uso of
sugar, but often cnuses a loss
of appctlta for other foods. Ap
ply this suggestion to the chil
dren. If they nro to eat candy '
It should bo a part of the meal.
Between meals let them havo
bread and butter, a cracker, or
fruit.
a
low the drawer. A drop table 21
Inches wldo nnd 10 inches long increas
es tho tablo surface. This table is sup
ported by Inexpensive folding brackets.
Provisions for Many Things.
Tho upper part of the cabinet con
sists of u closed compartment, three
drawers, threo open shelves, knlfo
rack, and row. of Bcrew hooks for
hanging utensils. The closed compart
ment is for package goods nnd large
utensils. The drawers nro for kitch
en linen nnd other things needed in
dally uso. Tho lower shelf Is 5 inches
in depth, while tho upper shelves nre
7 Inches. On tlieso shelves nro kept
coffee, ten, sugar, and spice Jars. Three
Inches below tho lower shelf Is n strip
1 Inches wide which holds tho screw
hooks. The knife rack Is mado by
sawing slashes 1 Inch deep In a piece
of material 2 Inches wide.
The cabinet is HnlBhed with two
coats of white paint nnd one coat of
whl to enamel. It can bo easily kept
clean nnd sanitary. Metal or wooden
handles may be used. '
APPLE SCRAPPLE 18 GOOD.
Fried apples are good with fried
scrapple. Yes, answers tho hcnlthy
appetite, even though it bo not ac
quainted with fried scrapple. Every
cook knows how to fry tipples,' mnny
do not know how to make scrapple
excellent nt any meal.
Ingredients.
Wholo hop heads pounds.. 10
Hob livers and hearts do.... 2.
(A small quantity of beef can be used
also If desired.)
Corn moal (yellow or mixed), .pounds 6
Buckwheat or rye flour,,,., do,... V6
Spices, as marjoram, sage, thyme,
nnd pepper In proportion as desired,
or omtt those not desired oz,... 3
Bait pounds.. V
TJquld In which meat Is boiled; use
a quantity equal to tho total weight
of tho combined solids.
The proportion of Ingredients may
be vnried to individual taste.
Directions for Preparing.
Clean the hog heads thoroughly, re
moving the eyes nnd enr tubes. Split
tho head lengthwise and remove the
teeth nnd the soft bones In nnd near
the nnsal cavities. Place tho hog heads
nnd other ment Into n largo kettle or
caldron with n liberal quantity of wa
ter and cook until tho meat falls oft
tho bones. Remove nil of tho meat
and soft tissues from tho bones and
chop the meat by pnsslng It through
n meat grinder. Strain the cooking
liquid to remove nny small pieces of
bone. Place the liquid back Into the
kettle. Heat to boiling point, nt which
tinio slowly add the meal and flour,
nnd stir constantly to prevent the meal
from forming Into lumps nnd nlso to
avoid scorching. Boll and stir until
tho mass becomes thick, nnd then add
tho salt, spices, and chopped ment.
Boll ten minutes, und while still hot,
pour the product into deep wot molds
bread pans will do. Pour two to
four largo spoonfuls of melted lard
over tho product In tho pans. As soon
as tho product has cooled It Is ready
for use.
Tho usual way of serving scrapple
Is to cut It Into slices about one-hnlf
Inch thick, dust tho bIIccs with flour or
cracker dust, or dry comment, nntl
fry until the outside Is somewhat crisp,
Servo bot.
