Farmers' Week in Agricultural College. 



251 



little more than salting, and for second application it requires the 

 labor of one man about one hour, and for smaller quantities of meat, 

 time and labor in proportion. Do not think the quantity of the 

 preparation too small, for although it may look so to one, yet it is an 

 abundance. As the mixture is put on the meat each ham is placed 

 separately upon a platform, there to await the second application, 

 when it is again replaced for the four weeks. Then we hang and 

 smoke for four days from wood fire, not being partial to hickory 

 wood. By this time the meat is firm and dry, and it is wrapped in 

 newspapers, then placed in sacks made of denim, or other strong 

 material, and hung in a cool, dark place. We have used this recipe 

 for fifteen years, have never had a ham to spoil, and have never eaten 

 better. In fact, a visit to our home by Dr. Edna Day and also Dean 

 Waters is the occasion of this paper being given. 



SOME PROBLEMS OF BUTTER MAKING IN THE HOME. 



(Miss Alice Kinney, New Franklin, Mo.) 



Producers and consumers are both familiar 

 wuth the unsavory reputation of the average coun- 

 try butter, and for that reason aloDe oleomargarine 

 has been a most successful substitute, always free 

 from off flavors and mottled conditions. 



•The problems of producing good butter are 

 many, but where should we find conditions more 

 favorable than on the farm — good pastures, plen- 

 ty of pure water, an abundance of fresh air free 

 from the over crowded conditions of poorly ven- 

 tilated and unsanitary cow barns. Yet with all 

 of this there still remains the necessary something to successfully 

 take hold and produce a uniformly good quality of butter. Every 

 novice feels that her failures are due to the lack of proper appli- 

 ances, so with great interest we read, during our probation period, of 

 a successful competitor in an eastern butter contest telling of her 

 simple methods of setting and skimming the milk, dasher-churn and 

 paddled-worked butter — all of which are contrary to our best instruc- 

 tions. The success came from the woman's keen judgment of just 

 when to churn to have sweet butter, just how and when to paddle in 

 order to free the butter of milk and yet not break the granules un- 

 necessarily. The cream separator has become almost a necessity on 

 the farm to reduce the labor of properly caring for quantities of milk, 



Miss Kinney. 



