Report of Missouri Farmers' Week. 157 



Fourth Day — Friday, January 17. 



A talk on house decoration by Miss Dobbs and an exhibit were 

 given at 9 o'clock and were well attended. 



The conference convened at 10 o'clock, and on account of the 

 absence of Mrs. M. W. Hudson and Mrs. Harris, who were to have 

 talked on "Home Dairy Experiences," this was omitted. 



Mrs. Marshall Gordon told of "The Best Breed of Cows," and 

 gave the Holstein as her preference. Mrs. C. W. Sappington being 

 absent, the Jersey cow did not find her friends in the audience. 



"Butter Making in the Home" brought out many ideas on this 

 farm art. It was found out that some farm homes used oleo- 

 margarine for cooking and bought their butter, selling the cream. 

 Argument in favor of placing good country butter on a commercial 

 basis with creamery butter was made, and also a protest against 

 putting it in the same class with poor farm butter. 



"Will the Parcel Post Solve the Problem of the Farm Products?" 

 by Mrs. Chapin, brought out many plans for sending the products 

 from producer to consumer. Some very amusing experiments in 

 sending eggs by parcel post were given, and there was a general 

 belief that in time the parcel post would assist the farm home. 



"How to Breed a Pure Herd" was discussed by Prof. C. H. 

 Eckles. Calves thrive better on the milk that contains less cream. 

 He thought Holstein milk better than Jersey milk for household 

 use, but the Jersey cream possesses more butter fat. The cow is 

 the most domestic animal; aside from the food products she 

 furnishes us, the food given to her is returned to us as fertilizers. 

 In case of any inflammation of the udder, the milk should not be 

 given to an infant, and if there is much inflammation the milk had 

 best not be used. Prof. Eckles said that the strainer, next to the 

 milk pan, conveyed more bacteria than any other article used and 

 should be kept very clean. He explained that "certified milk" 

 usually meant keeping to a standard made by a medical examiner. 

 He gave different rations, their comparative butter producing 

 values, and passed on to "butter scoring." The rectangular shape 

 is preferable for cutting, and the butter should not be wrapped in 

 oiled paper, should be uniform in color and not streaked or mottled. 

 He thought that three-fourths of the butter on the market was 

 natural color and was cold storage butter, but that vegetable color 

 matter was safe and was generally used in winter when foodstuffs 



