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Betoreâ€"inoculating a. quantity of cream with bacteria from a culture known to impart a. high grade flavor to the butter, it is first necessary to kill all the germs present in the cream or the direct and in- dividual effect of the inoculated species will be fruitless. Pasteurization or sterli- zstion is the name asiLic growths. The process consists given to the process oi extmminating from milk or cream any foreign parastic growths. The process consis's in heating the liquid to be steri- lized to a temperature of 70 degrees centi- Up to the present time‘tbe manufacturer of butter has had no means of controlling the species in his cream, but has been obliged to use those brought to his cream- ery in the milk furnished by his customâ€" ers. Science here offersa. helping hand, for the bacteriologist can isolate and ob- tain in pure cultures the species of bacteria which produce the best flavored butter. He can supply’ them to the creameries to use as starters in cream ripening. This artificial ripening of cream promises much for the near future and already has been successfully operated at several experiment stations. The use of a. pure culture of a. species from Uruguay improved the flavor of the butter of a creamery 20 per cent., according to expert estimates. Experimentation has, therefore, brought out three important paints in the handling of milk and cream : First, the importance of keeping milk so far as possible free from bacteria by the exercise of the greatest cleanliness. Second, the importance of cooling milk immediately after it is drawn from the cow, in order to prevent the sour- ing as long as possible. Third, the advan- tage of keeping cream under circumstances favourable to the growth of bacteria that induce ripening. BACTERIA THAT RIPEN’ CREAM. The difierent species of bacteria which ordinarily ripen cream produce varying effects upon it during their growth, yet all assist in giving the peculiar flavor to the cream and the aroma to butter. The chief object in ripening cream is to pro- duce this butter aroma, and the aroma, though very evanescent, controls the price of the saleable product. The buttermaker owes to bacteria the flavor given to his butter, for by their growth the materials in the cream are decomposed and the com- pounds formed which produce the flavor and odor of high grade butter. Different species of bacteria vary much as to the flavor they impart to butter, some giving rise to good, some to extra fine and others to a very poor quality of flavor. A majorâ€" ‘ ity of our common dairy species produce, good, but not the best, quality of butter. ‘ The presence of these organisms so far from being injurious is of a positive advan- tage to the buttermaker since modern ex‘ perimentation has proved that the ripening of cream is due practically exclusively to their action, and circumstances which hasten bacterial growth also aid the ripen- ing process. The variety of these germs which are found growing in cream is very great and there is no apparent uniformity in regard to species. Scarcely two spec - menu of cream in the same creamery are ripened by the same variety of bacteria. The conditions afl’ecting the growth of diflerent species of bacteria are entirely beyond the control of the huttermaker and it is impossible to obtain uniformity of re- sults by the ordinary process of ripening. This fact is doubtless the cause of the oc- currence of butter ofinierior quality at certain seasons, and is one of the causes of diflerence between the butter of different creameries and dairies. Bacteria grow with the greatest readiness in milk and cream, exposed to the air, and by their development in these liquids cause them to sour and curdle. Vessels in which milk and cream are kept, are a. greatsource of constaminabion by these parasti: growths hence cleanliness of the vessels in use about, a dairy or creamery must he imperative. The longer a specimen of milk has been exposed to the action at bacteria, other things being equal, the greater will be the number of bacteria present, and as a natural consequence cream will usually contain a very large number. To assist in such work bacteriology come ass potent ally and is thriving together with chemistry to broaden and strengthen the principles upon which advance in scientific dairying is made possible. Buc- teriology is the youngest member of the sisterhood of those sciences that. deal with life and its functions. For a. long time it was merely a portage of medicine and even now the term bacteria is associated with some dread contagious disease. But with further study the effect of bacteria in many practical and useful lines is being shown and the circle of its influence is steadily widening. Bacteria are the lowest type of vegetable life and are composed of a single cell. The most common methods of bacteria growth enable the plant to increase with astonish- ing rapidity. Many species under most favorable conditions multiply with wonder- ful quickness. These bacteria or microbes as they are frequently called, abound in air, water, soil and in living plants and animals. Cold hinders their development and when heated long enough at the tem- perature of boiling water they are killed, but those spores, which correspond to seeds, will endure even this temperature for some length of time, though higher heat kills them speedily. G R0\\'TH 0F BACTERIA. MICROBES CAUSE THE AROMA IN BUTTER AND CREAM. pe] SGIENUE IN THE DAIRY. Beggar’s Bridge, so called by the foreign element, is a. sight I shall not soon forget. Numerous as they are everywhere about the city, they crowd this place and sidle along after you, whining and threatening to do terrible things to themselves if you refuse alms. A very common form of mutilation which they practice is that of blinding themselves. Less common, but still common enough, is it to have the arms out off. The number of the halt and the blind passes belief. One prosperous beggar of the city is a man who, in addition to being hlind,has an iron skewer run through both cheeks. He is said to twist it about to keep the flesh ragged and raw. He goes about with a small gong, on which he beats to attract attention. ’ Domesticâ€"“ Nice ! She's that stingy ahe begrudges the very air yeh breathe. “ You amaze me.” ' “ Judge fer y’rself. Kerosene inu’t. Worth ever twenty cents a gallon, is it. ‘5” “ No.” “ Well she ’mosthad afib’cause I started to pour a. few drnps of it. in th’ kitchen stove.” Employment A2entâ€"“ Why did you leave Mrs. Goodsoul so soon? She is said to be a. very ni_c_e_ wqmzm." The Peddlers and the Beggars. The peddlers and the beggars, the latter especially,are in every way worthy of notice. l’ekin has more than i 3 share of beggars, who are the most impudent. and on the whole, the most wretched-looking in the world, though some of them contrive to make a. respectable living out of it. These are, of course, the more enterprising and originalâ€"the men who have thought of,a.nd carried out with their own hands, some form of self-mutilation that is horrible to witness, and bound to attract the notice of strangers, upon whose charities they exist ;l for the ordinary Chinese do not give liber~ ally, and the spectacle is one with which they are more, familiar than the copy-book precepts from Confuciusâ€"their household words. From the reign of Henry 1. down to the period of the establishment of the Bank of England, the legal tender money of England was fabricated out of wood. This instrument was called an exchange tally. and, by virtue of it, the holder was entitled to receive from the Crown the value prescribed theron. It really con- sisted of one-half of atom-sided rod or stad, on which, when in its entire state, the sum it purported to represent was carved in transverse notches, varying in width for thousands, hundreds, scores, pounds, shillings and pence. Those signs were for the unlearned. For the advantage or those who could read the sum was written in ink on two opposite sides of, the staff, and finally, with a knife and mallet the staff itself was split in two, longitudinally. One half, called the tally or check, was given to the person for whose service it was intended ; the other half, called the counter tally, was laid up for safe keeping until its corresponding tally should be brought in by the person who has last given! value for it. Its intrinsic value was, of‘ course only that of the wood of which it was composed, but, by representation, it denoted large sums. It wasacurrent token of real money and served actually to distribute it from man to man by this exchange. From this primitive tally was derived the Exchequer bill, first introduced in 1696 by Mr. Montague, the Chancellor of the Exchequer. The word “bill,” too, was no doubt derived from the old French bille, which means a stafi‘. Bank post bills and bills of exchange in our own day come from the same wooden base, and soldiers in England are still said to be “billeted,” because formerly they tendered wooden “billes” or tallies to the victuallers upon whom they were quartered. In oiden times officers of the army who Were taken into the King's own pay were said to be put on the statf; that is, they Were paid with Exchequer tallies, or wooden money. Straw Mnls. Shells and other Primitive Mediums of Exchange. In the Portuguese possessions of Angola, beforethe year1694, the circulating medium consisted of small mats woven from a species of straw, and which the natives celled libongos. Each libongo represents avalue of five reis. The substitution of copper coin for this curious straw money came near bringing about a revolution, and was the cause of the death of many. As a medium of trade among the aborigines of California, sea-ears or abalones (Haliotides) have been highly esteemed both for their beauty and importance when used as shell money, the shells in the latter case being cut into strips from one to two inches in length,according to the curvature of the shell, and nbont one-third as wide as long. These were strung on a string and used both as money and ornaments. The string bore the name oi uhl-o aulone. As an illustration of the purchssing power of an abalone, it. may be stated that in New Mexico a. horse has been traded for a single shell. grade and then suddenly cooling it to a comparatively low temperature. At the completion of the process, [he inoculation takes place and the elfecL of one species of bacteria on the flavor of the final product, be in butter or cheese, can be studied. In addition to the necessity of cream under- going this process preparatory to inocu~ lation. it is also of practical advantage In its preservation. The practical success of pasteurization will quadruple the consumption 0! cream in large cities and the dairy business will be considerably enlarged through this factor. Unsterilized cream is often thick and frequently thin. At times it keeps Well and again it is sour as soon as deliver- ed to patrons. In some localities, where the practice is in vogue of retailing steri- lized cream. the product is annalyzed and made of ‘a certain per cent. of richness so that customers know each time the grade material they are purchasing. After cream has been pasteurized it can be pre- served at least a week at this season of the year. ODD FORMS OF MONEY. A Stingy Woman. The Market Gardeners. During the present agricultural depres- sion the market gardeners have had rather the best of the bargain, and they have suffered probably as little as any other class of farmers. The reason for this is not so much that there is more profit in the business, but that the market gardener raise srch a. variety of farm produce at al seasons of the year that the failure of one or two does not ruin them. In fact, they calculate generally upon one or more vegetable crops turning out either poorly or in such abundance that there is little money in the sales. For instance, during the past season cabbages and potatoes have both turned out very poorly us a rule, and while there is a. modern profit in each the results are not by any means very flittering. Oniows have not been extra, although better as a rule than either of the former. But these three crops are after all only a small part of the market gardener’s list. If he makes a good profit on all of the others, and nothing on ponatoes, cabbage and onions, he is still making a good living. Lima beans, early peas, tomatoes, green corn, cucumbers, and all nclzer vegembles combingd go to make up his list, and he is pretty sure Le make some if not, most. of themvrpay Aanh'er feature -of market. gardening that the season -is made very long. Beg As-to relative productiveness, clover will have the advantage on average soils, since two crops of clover may be obtained in one season, but only one of timoihy. It may not be quite correct to say that on average soils twice as much clover could be obtain- ed in one season as of timothy, but the amount of clover produced would for ex- ceed that of the timothy. In dry seasons the difference in favor of tie clover would be greater than in moi:t seasons. But it should be borne in mind th ll’: timothy will grow well on low-lying sails not well ad- apted to the growth of common red clover. .111 the matured form, an in the form of grass, clover has the advantage as a. flesh producer. and is therefore better adapted for young animals than timothy. Accord- ing to Stewart the digestible nutrients in the two are as follows: Albuminoids. Carbohydrates. Fat. Per cent. Per cent. Per cent. Clover. . .l 7.82 40.25 1.49 Timothy.. 3 67 41.25 1.03 From the comparison thus given it will be apparent that where growth is wanted it will be obtained in a. much greater degree from clover, but where fat production and heat production are wanted, timothy is therefore a. better food for horses than clover, when they ere being worked. Clover will undoubtedly provide much more pasture than timothy acre per acre on nearly all kinds of soil. But the com- mon red clover will provide more than any other variety. This arises from the. great- er power of clover to grow up again after it has been eaten OE. and from its greater power to resist drought. Though clover ishould be eaten of} in an average season, it will come right up again, and will thus continue to grow from spring until fall, Thereas timothy will not grow much after the natural season for harvesting the ma- tured crop. Clover is a deep-rooted crop; when it is pastured the roots find moisture away down in the soil, hence the exposure of the surface of the land by posturing is does not seriously hinder the growth 0 the clover. But with timothy it is differ- ent. It is a shallow-rooted plant. Conse] quently when the plants are cropped closely the sun and winds quickly lift much mois- ture out of the land, hence the timothy ceases to grow. Young clover is much more suitable to the growth of young animals than young timothy. as the proportion of the albumi- noids to the carbohydrates is much higher, but timothy pasture is more suitable for working horses than clover. And timothy has the advantage of greater permanency than clover. For this reason it may be profitably sown with alsike clover to pro- vide pasture, as alsike clover is a perennial. 'It is thus apparent that clover is a more valuable food for live stock then hay. And it is much better in sustaining the fertility of the land. Clover brings nitrogen from the air and from the subsoil. but timothy takes nitrogen out of the land. Yet we must not undervalue timothy. It is the most valuable of the grasses proper, yet discovered. It is more permanent than clover, it is much more easily cured, and it is pre-eminently the hay for horses. When sown with clover the total yield is increased per acre, the hay is more ensuly cured, and the two answer well for being fed together. Clover has been found adapted to feeding a greater variety of animals than timothy, and under a greater variety of conditions. As has been said, it is relatively better for all classes of young animals which are yet immature, owing to the relatively large proportion of the albuminoids which it contains. But it is more relished also than timothy if well cured ; but is much more diflicult to cure, and in consequence is much less frequently found in a properly cured condition than timothy. Clover cut at a proper stage has been found a more suitable food than timothy for milch cows. for sheep, and for brood sows. Cows and ewes not only relish it better than timothy, but it will produce more milk, and brood sows may be made to consume a large quantity of clover huy if fed to them in the right wsy. Clover or Timothy for Stock. The discussion of this question calls for an examination of the following among other features of comparison: First the relativesuitability of clover and timothy respectively in furnishing pasture; second, the question of relative productiveneas; third, the question of relative suitability or feeding in the matured iorm;a.nd fourth the various kinds of live stock to which these foods are adapted. THE FARM. gin- Light for the Stable. Intelligent dairy farmers know that it is possible to have a stable light and well ventilated, and at the same time so warm that water will not freeze in it during the coldest weather. Plenty of windows are needed, and it is Well to whitewash the whole interior at least once ayear. To accomplish this at the least expeuSe 0 time, mlkea whole barrel of whitewash and apply it very thick with a bro-rm. Be- gin by sweeping the sides, partitions and ceiling. Where the surface is uneven, a force pump with a spray nozzle is excellent for applying the whitewash. The white- wash must first be rubbed through a sieve to remove the lumps, or they Will clog the valve of the pump. Keep the windows from being splashed by tacking old bags or blankets over them. Lime is purifying and deodorizing, and makes it easier to keep the stable clean and in order. Another reason for providing abundant light is to promote the health and vitality of animals. A cow in a winter dairy is like a person engaged in a sedentary employment. She cannot receive the stimulus to her vitality that a horse, for instance, gets from labor in the sunshine. A cow cannot do her best unless she is made comfortable in alight and cheerful stable. The Brave“. need We Ever He nrd of Per formed by a Girl of Slxteen. It does not require either mature years or an exalted position in life to deOelop the qualities that make a hero or heroine. One of the bravest and most resolute deeds that we have ever read of was performed, only recently, by a girl of sixteen who was serving as a. dining-room girl in a hotel at Harper, Kansas. fact. that his caste from eating with prevent him offeri prevent him one sees the proprn kmdness in the spirit men and almsgivu men and fasting men who remember who remember 11 ed for such forgivet Enter ve into â€"hia idea of Eugli consists in his drivit and paying for dinné consumpbmu in anal. At four o'clock on the morning 'of the 16Lh of November, 8. fire broke out, at. this hotel. In its rooms slept thirty seven guests. A strong wind was blowing, and the fire spread rapidly. ‘In one of the rooms two dining~room girls were asleep. One of them, whose name is Maud Schermerhern, woke half- sufiocated by smoke. Her companion was insensible rand Maud though herself half- sulfocated, helped the other out of the window, and herself leaped our, cutting her flesh badly on the glass as she did 80. She dragged her companion to a place where she would be safe. wives, ha.pr Verily, men resigned and women re- signed, and believing men and believmg walnenmnd devout men and devout women, and truthful men and truthful women, and patient men and patient women, and hum- ble men and humble women. and almsgiving men and alinsgiving women, and fasting men and fastinu women * * * and It take; this mo The task of doing this she took upon her- self. Breaking through a fastened lower window, and again cuctingherself severely, she crept back into the hotel, the halls of which were thick with choking smoke. She could not) walk upright against, the smoke; but getting down on her hands and knees, her face to the floor, she crept through the corridors, from room to room, alarming all in the house. Everywhere she left a trail of blood behind her from her bleeding flesh. When the last guest had opened the‘ door of his room in response to her calls, he found her lying helpless in a pool of her own blood. Women and Paradise. God has promised to believers, men and women, gardens beneath which rivers flow, to dwell therein forever, and goodly plaCes in the Garden of Eden. Then she saw that the fire was envelop- ing the house, and that the guests had not. been alarmed. ’ Though he was himself half-smothered, this guest picked up the girl, and groping his way. reached the street with her in safety. No life was lost; in the fire ; but. it 15 said that Several people would undoubt- edly have perished but for this heroic glrl’s efforts. To a certain extent. the grower exclusive- ly of wheat, corn, or cotton might learn a lesson from these truck gardeners. 1t 13 not well to put. all the eggs in one basket in farming, as we are learning very empha- tically every few years. By diversifying our crops we not: only make more certainty of profit, but. we tend to prolong the grow- ing season. ' ning in the spring long before frost is on: of the garden he starts early‘vegetables under glass, and by the time the general farmer is plowing his soil for seeding, the market. gardener is harvesting his first crop. This early crop is almost. independent. of adverse weather and drouth, and if the market. prices are good he realizes a fair part; of his income very early. Later the regular field crops come, one following an- other in rapid‘ succession. If one crop turns out poorly it, is turned over for A later one. Finally, the fall gardening is carried well up into winter. Spinach, late lettuce. radishes, turnips, squashes, and other late vegetables are all planned so that, they will occupy the land as late as possible. From the three seasons, early spring, midsum- mer, the fall, the market gardener is sure to make money, and in this respect he is made more independent of bad seasons. In his private uenLl 1m; An Invitat A BRAVE GIRL. procedu proprie "If ion to Dinnen capacity, the Hindu is )spimbly inclined. The prejudices preclu le him n‘opeaus does not. always a an mvimmon to dinner 238 um aradise ‘ty of now which pror OHM] ume to get, use , but after a. w much )spitality. This guests to a hotel we he'awaits its ML of the house. :h and women has prepar- a. mighty hire. ye and your the Hindu is the The Latest Scandal. One of the latest scandals unearthed in France reads like a burlesque. A man was arrested for defrauding a wine merchant by representing that certain shares of the Nice Navigation Company, which he gave in payment for goods, were worth muuh more than their market value. This led to an investigation of the company, which ad- vertised a daily service between Nice and Uorsica. It turned out that the persons forming the company never had any capital ; that they had hired an old steamer on credit, had changed its name two or three times to conceal its identity and used the difl'erent names to make up their fleet. As the steam- er was not seaworthy, it regularly left Nice with great display, and as soon as it was out of sight made for a safe place on the coast, never trying to go to Corsica, and after a while returned to Nice. The Captain and crew were never paid . The deviser of this ingenious scheme is a naval engineer and a Chevalier of the Legion of Honor. We are members ed by nature in a. for a social life. â€"-St Attention makes the genius; all learning, fancy, science, and skill depend upon it. ‘ It builds bridges, opens new worlds, heals diseases, carries on the business of the world. Without it taste is useless, and the beauties of literature unobserved.â€" VVillmott. \Vhen welive habitually with the wicked, we become necessarily their victims or their disciples ; on the contrary, when we associate with the virtuous, we form our~ selves in imitation of their virtuesI or at least lose, every day, something of our faults.â€"Agapet. A gentleman that, loves to hear himself talk. will speak more in a minute than be will stand L0 in a monthâ€"Shakespeare. Hearts are like flowars ; they remain open to the softly falling dew, but shut; up in the violent, downpour of rainâ€"Rich- ter. \Vho dares to think thatbhese 1 and years have exhausted this and mysterious being that. we ca Phlllips Brooks. The lights ofa picture are created by shades ; the highest pleasure which nature has indulged to sensitive perception is that of rest after fatigue.~â€"Johnson. Oh ! how much more' doth beauty bemu- teoue seem hy Lhab sweet, ornament, which truth doth give. â€"Shakespeare. I am very sure that. any‘v man of common understandmg may, by culture, care, M;- tention and labor,‘ make himself whatever he pleases, except a great, poemâ€"Cheater- field. Critics must excuse me if I compare them to certain animals called asses, who, by gnawing vines, originally taught the great advantage of pruning them.â€"Shen~ stone. Chinese Kites. Great ingenuity is displayed by the Chi- nese in the manufacture of kites. Kites of the angular shape common among ourselves are never seen, the designers representing at their own sweet will flowers, birds, fish â€"and in fact anything that may be found on the earth or in the waters under the earth. Many of them are extremely beaut- iful and do infinite credit to the artistic tastes of the people. Human figures, we presenting historical or mythical events, are very commonly used, while emblems. such as the double fish, and characters of felicitous import, such, for example, as shou. (longevity) and chi (good fortune) are favorite subjects. On some of them musical strings are so arranged that they emit sounds oi melody as they fly aloft. The first ones so con- structed are said to have been instrumental in saving an army when in dire distress. The General commanding this unfortunate force, being hemmed in by the enemy, re- sorted to the stratagem of flying in the dead of night a. number of kites with mu- sical strings so arranged as to emit sounds resembling the words, “Beware of Han." Like the Syrians, at the noise of the chariot Wheels, the contending host took flight at the sound,an\i were destroyedâ€"horse, foot, and dmguns. Red Hair Disappearing. A correspondent in the London Lancet asks if red hair is disappearing, and then adds his own testimony llmL red heads will soon be a memory and no longer a. reality. Statistics, which sometimes tell the truth, aver that blondes are disappearing. and that brunettes are annually increasing in proportion. Red hair is supposed to denote Violent temper, great quickness of intellect, awurm temperament anda. particularly clear complexmn. If red hair is disappearing, then tempers and intellects must be on the decrease. It would hardly be rightto make a statement that red hair is disappearing unless a special investigating committee, which is just now the fashion, should make a. full repbrt. The disappearénce of hair 5f any color is to be deplored. Men of great parts are often unfortunate in the management of public business. be- cause they are apt to go out of the common road by the quickness of their imagination. â€"Swixb. Ballads and popular songs are both the cause and effect of general morals ; they are first. formed and then react. In both points of view they are an index of public morals. â€"â€"H. Martlneau. Such a. starved bank of moss. till, th May morn, blue ran the flash across ; viole a were born. Skyâ€"whaux scowl of 010 d, till, near and far, my on my split ‘he shroud : splendid, a. star [â€"Brownum/ shroud : splendid, a. star lâ€"Browning/ Bashfulness isagreat hindrance to a, man both in uttering his sentiments and in understanding what is proposed to' him; it is therefore good to press forward with discretion, both in discourse and company of the better sorb.â€"Bncon. In is a secret known to but few, yet of no small use in the conduct of life, that when you fall into a man’s conversation. the first thing you should consider, is, wheoher he has a. greater inclination to hear you, or that, you should hear him.â€" Steele. PEARLS .TRL'TH. that phese few thous- great hody,plant. 1 love, and fitted bms majestic we call mun ?â€"