LECTURES AND ESSAYS READ AT INSTITUTES. 205 



tion I find it is "just alittlo tnniGcl," bat ;i little with most people is enough 

 and with a good many too much. 



Among the many questions which seem never to be definitely decided the 

 reason why Gutter gets strong is very prominent, but by carefully conducted 

 experiments it has been fully established that the little bacteria are again the 

 offenders, and that protection from them insures the sweetness of the butter. 

 The majority of farmers during the butter producing season put down the but- 

 ter in crocks or pails. They use plenty of salt, which helps greatly ; but if 

 they realized that floating in the air the germs of strong butter were hovering 

 near — no, actually getting to work — they would protect the butter from the 

 air, by either sealing it up in glass or more economically covering it over in 

 the crock with strong brine, through which the bacteria rarely arc able to pass. 



Butyric acid, which makes strong butter, is never formed except when the 

 butter is exposed to the action of some ferment, and this ferment is these 

 bacteria germs coming universally from the atmosphere. Salt on the top of a 

 crock of butter will not exclude these bacteria. A saturated brine around the 

 butter will protect it. 



It is not customary for guests to part from the host at the foot of the cellar 

 stairs, but I feel that I've detained you too long already with this Iliad of 

 domestic woes, and thanking you for your kind attention must beg to be^^ 

 excused at this time and place. 



Discussio:fr. 



In reply to the question, " is boracic acid injurious to healtli," Mr. Kedzie 

 said that its use for preserving milk hud been prohibited by the health 

 officers of Boston, although the extent to which it is injurious is not yet deter- 

 mined. 



In response to a question asking at what temperature bacteria were destroyed, 

 he stated that the exact temperature was not known, 300° would not kill the 

 germs. 



WHAT SHALL WE READ ? 



IJY SIISS NETTIE F. WOOD, 

 [Uead at Eaton Kapids Institute.] 



Sir John Davy divides our friends into three classes, men, women and 

 books. 



Books should be selected with as much forethought and care as any 

 personal friend, and when chosen in regard to their pleasure, helpfulness, and 

 integrity, they become friends iu letter and spirit. Since the invention of the 

 printing press in 1850, or thereabouts, books have rapidly increased until 

 thousands, aye millions, have sprung into existence; we can but marvel at 

 the progression and cease to wonder why people do not know what to read 

 and become discouraged before they commence. 



Americans as a class read mucli, but too often is it the case the latest whim 

 of Madam Fashion, that exciting game of base ball, or the fastest time on 

 record, has been beaten; or some great crime has been committed, and if the 



