256 Missouri Agricultural Report. 



The Holstein milk is therefore very valuable as a beverage, as 

 a food for infants and also for calves, pigs and fowls as well. So 

 that any surplus from the table need not be wasted, but may be 

 very profitably used. 



The Holstein gives a larger quantity of milk, consequently sh3 

 will produce as much or more butter than the Jersey. The world's 

 record as a butter maker for the week, the month and the year was 

 held by Colantha's 4th Johanna, a Holstein. 



And when this peerless cow has served her purpose as a milk 

 producer she may be fattened and sold for beef, and because she 

 is larger and will weigh more than the Jersey she brings a better 

 price from the butcher. So from the commercial standpoint the 

 Holstein is the more profitable cow for the farmer. 



We have considered the Holstein from the standpoint of her 

 own constitution, the value of her milk as a healthful food and the 

 value of the milk from the standpoint of quantity. 



We have found, too, that the flesh of this good and gentle beast 

 has a decided value commercially, so we can recommend "her 

 excellency" as a friend to man and a sincere, all-round, general 

 utility cow. 



Having used the word sincere, we pass easily to the word true. 

 Having already found her good, it only remains to prove her beauti- 

 ful in order to classify the Holstein among "the true, the beautiful 

 and the good." 



SALT-RISING BREAD. 



(Miss Winona Woodward, Department of Home Economics, University of Missouri). 



The making of salt-rising bread has long been a problem to the 

 housekeeper who is fond of such bread or whose family is. It is 

 a quite generally acknowledged fact that salt-rising bread is hard 

 to make. The experienced bread makers have learned the art after 

 many failures and only because of their great perseverance. 



Salt-rising bread is a kind of leavened bread which is made 

 light not by the introduction of yeast as with yeast cakes, or by 

 mechanical aeration, or by carbon dioxide liberated from chemical 

 compounds, such as baking powders, but by some ferment which is 

 present in the ingredients used in starting the bread. The most 

 marked characteristics of it are its texture, odor and flavor. The 

 texture is very close and fine yet the bread is light. The odor and 

 flavor are especially characteristic, being rather penetrating. This 



