It has been pretty well demonstrated
that the flavor of butter depends most
ly upon the kind of bacteria that in
habit it. There are many kinds of
bacteria. Some of them throw off
pleasant odors and others most dis
agreeable ones. Some are von.' help
ful to the dairyman and some give
him considerable trouble. Different in
vestigators claim to have isolated
germs that give a pleasant flavor to
butter. Their claims are probably
valid but investigations have not yet
been carried far enough to determine
whether these good germs can be
grown in quantities and sent out to
dairymen. It is known, however, that
germs which make disagreeable flavors
in butter are most plentiful in dirty
cow stables and filthy milk rooms, and
while the dairyman is not yet able
to use the best germs in ripening his
cream, he can prevent many of the
harmful kinds from getting into it by
keeping his stables, milk rooms and
milk cans scrupulously clean.
CLEANINGS.
Success anywhere requires singleness
of purpc se.
Fame is a bright robe, but it soon
wears out at the elbows.
People who cany sunshine with them
are always welcome.
A doubt is the heaviest thing you
can pick up and carry.
Thomas Hughes: Patience, humility
and utter forgetfulness of sell, are the
true reyal qualities.
The way to qualify yourself tv, do
great things is to be faithful in little
ciu s.
I>r. Peabody: Yon will I*> good less
by what yon say < r do, or even give,
than by what you are.
Rutherford; Providence has a thous
and keys, to open a thousand doors,
for the deliverance of his own.
