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Exeter Advocate, 1901-2-28, Page 3loom, r1-1.cOSTELLO. fceegeerit, wee, by le Ave'deb & Co. All rightt reserved.] "Then," went on Mr. Tynn, "say you put down your helm, Ardiek, and we ley our course to eut her off." "Very well," said I, and I according- ly tacked and fetched the sloop a.snear ftP she would, come to the wind. ' The ship was now so near that we could begin to make out human fig- . neee, and also get an idea of her eize - and rig. She was of 800 to 1,000 tons burtben, well sparred, in neat trim aloft, and seemedfreshly painted. We now thought it time to sfig•nal, and the captain tore off tiieee,norita's canvas curtain and affixed it t,o the end of an oar. I also fetched out my pis- tols and successively let them off. I was determined that no lack of sea- eon:able notice, if she were indifferent a bon t taking us, should seance as an ex- cuse. "She sees us! She is about to back her topsail," cried Sellinger. This joyful news proved true. It necled only a single pull at the sheet and a thrust of the tiller; and we picked up our former headway ancl raced for her long side, "She's West Indies built," Sellinger commented for the laet ti -ie. "Aye, twig the black wood en her lower spars And the straight lines of her poopl But what is her name?, She seerns to have a kind of gilt flying fish for a flg lare head." "rt mama be an angel --the figure- head,", answered Mac Ivraeh, "though eve some reefing o' the petticoat, or whatever, and her name is the San- chica." I was hauling in sheet and the sloe') was ewinging off the ship's bow before much more could be said. A short, black -bearded Man in a rough jacket and long booth swung himself up to the fore -shroud and hailed us. Truly enough, the words were Spanish. "Sloop ahoy!" " 'Board the ship!" I bellowed' back. "We are in distress!" 'He took a short look before he an- swered again. "Yu may board. Drop aft and stand by for a line." "There is a woman with us!" I shouted, once more. "Will you not take her in at the chains?" He made n gesture as though of surprise. "Aye. Lay up to the inain chains." L gave the sloop the trilling evay she • required and luffed again just off ihe mid ships bulwark. This was novv lin ed with heads. Sonic men carne running that way, the officer's voice sharply directing them, and at once the fakes of a line shot out fund fell across our fore deck. Mac Tvrach was there to receive it, -and with a good turn we were at la,st con - elected with the ship. Another line eol- lowed, and two sailors dropped into the chains to handle it. 1 hurriedly ee:plained to Dona Carmen what the design was and secured her in the loop of it. We had only to wait for a favorable moment and the men safe- ly drew her up. Mr. Tym, Capt. Sel- linger and Mac lvrach followed, and • made a bundle of our effects and came Iasi, It was with a feeling of pro- found relief and thankfulness that I finally swung over the bulwark and dropped upon the deck. There were as many as threeeeore people- standing about. Other than the sailors there were six or eight men and as many women that were very well dressed, and nearly all that were talking seemed to be etnploying good Castilian. Not many were of the swarthy type 01 Spaniard. As I jumped off the rail the captain shouted to his first officer to fill eeway, and then turning to me asked in a brusque tint not leagsh tone what it wasthat 71ewl happened to us, and what we wage doing -in these parts. ' "Those eines( ions and others 1- will gladly ansieir," I said, touching nlfy hat, "but lerst I beg that you will care for this lady, who is not,elone fatigued but stands otherwise in ueed of your s ni He looked at me, as tlacrugh notex- pecting such a precise and perhaps well-chosen answer, but after a mo- ment answered civilly: "Very well, senor, that is not unrea- sonable. I will see what may he done." He turned to the ring of eager and eurious" women and saideWith a rough port of salute: d'You have heard the senor, ladles, Are there those among you who will take the senorita and care for herr?" , "Si, si," cried a dozen generous voices together. With which they pressed forward and witb southere warm-heartedness flung their arme about Dona Carmen, and almost carried her away. "And now, senor, we will overhaul you a bit," resumed the captain, "But firs?, as to your boat, Is she woeth preserving? If she is no better than she looks, I care not to tow her very "First bear with me till I have asked a question," I Answered., "Whither are 'ori bound?" "For Panama," he replied, a trifle impatiently. "Alas, senor," II said, sadly, 4g3rou will 8C0 'MO go there; Panama, is in the bands of the buccaneers!" puny of the passengers assembled, and ' "Diablo! eveat say you?" he cried/ near them Mie /lope and Done fear- . Starling, 'HD the handof the bue- eheel. caneers—of the English piratos? Nay, it cannot be! Madge de Dios!" Those standing about caught the words and a great Stir followed. Sev- eral 'pressed forward, and without further regarding the captain began to ask eager questions, and some fu- riously swore. In the midst of the hubbub a stout, sturdy, gray-haired enan, with a fresh complexion. and very well dressed, pushed his way to -the front "Are you English?" he said in a blunt, authoritative fashion. To nay surprise Le spoke in that language. "I am," I hastily censwerecn "Thank God, that you seem to be, also!" "And this thing that you were tell- ing?" he went on, ignoring my .ex- clarnation. "Ts it true that Panama is in the hands of the buccaneers?" "It is, sir," said, most restenheedly. "The city is taken and sacked." He drew a long breath. "You are little like to know the mat- ter I would ask," he resumed, "but I will put the question. Did you hear any mention of one Dona Carmen Gon- sales? She lived in Taboga." My amaze at this question may be imagined. • As soon as I could put ray tongue to the words I cried: "Heard? Why, sir, she is at this very moment in your cabin! Indeed, and I do believe you must be Mr. Jere- miah Hope!" "In the cabin?" he only exclaimed, as in wonderment. "And is your com- panion who went below she? Nay, but this almost passes belief! What, that poor tattered creature, and in man's attire! My God, what must she not have suffered!" "Yet she is well, sir," I said, eagerly, "and has come out of thathellvvithout scathe. But you must, indeed, -be her "I am Jeremiah Hope," he said, with another long breath, though now with. a changed air. "I will go down at once," lie went on. "But stay, I am exceeding grateful to you and your companions. I will say more of this anon. I am the owner of this ship, and am glad that it is in ray power to do something for your present comeort. Capt. Telatrava." he went on in Span- ish, and speaking again authoritative- ly, "I desire that you have these senores below and do all that may be eone for their welfare. Shortly I will return .and we will confer about the course of the ship." He gave as a kindly nod and made for the companion, and in much won- derment and not a little jumbled in any thoughts I turned and prepared to follow the Spanish captain. CHAPTER XXIL OF TWO IMPORTANT INTIDRVITTWS. The main cabin proved to be rather a small place, as most of the range athwartwise was taken up by sleeping berths, but all was well fitted a,nd sube stantial. There were only a few pas- sengers in sight, and those, by their pallor, recovering from seasickness; but a little way aft one cabin door was ajar, and from within came a lively souad of voices; wherefore I might guess where Mr. Hope and Dona Car- men were. Capt. Telatrava led us to two small cabins on the sta.rboarcl side, and told us that they were at the service of Mr. Tym, Capt. Sellinger and rne, and that he would give Mac Ivrach a com- fortable berth 'tween-decks, Ile could do no better, he explained, in the rather crowded state of the ship. We were only too glad to fare so well, and teld him so, and, indeed, the cabins looked wonderfully inviting after the quarters we had quitted. They were commodious and clean, 8:541 each was provided with two comforta- ble banks. Mac Ivrach was vvell con- tent with the berth promised, him, and in fact told us afterward that- he had no reason to complain of any treat- ment that he received while on the ship. Capt. Telatrava and; Mac Ivrach being gone, we overhauled the cab- in, and Mr. 'Tyne and I took one—the larger—and Capt. Se:flinger the other. Capt. Teltht.rava, appeared to have, bestirred himself, and the passengers must have been generous, for the steward soon knocked and deposited a great pile of clothing, from vvihich we very pleasedly proceeded to make a Selection, In my own case the ar- ray was a little incongruous, for the poet was of black 'Orr:incline, the waistcOat of blue' velvet, and the breeches of a sort of yellow nankeen, but nevertheless I was very well sat- isfied. The fit was not bad, and when I had added a good Holland neckcloth and drawn on some brown hose and a pair of rather loose shoes, I thought I Yeas very far from being einpresenta. ble. Before adding the last touches I shaved, and as Mr. Term made a little dull of seeing in the =all mirror, played barber ,, to him also. This done I concluded th see what was go- ing OR above and slipped out on deck. A.:6 I passed above, the main cabin I glanced toward the senorita's berth, but the letir about there was over and the door closed. As I came out of the companion I found quite a corre Mr. Hope looked a little disturbed and anxious, and I had eo sooner ap- peared than he broke off what he was saying and stood waiting for me. I hastened my steps and came up, and as I did so the seoorita turned and gave me a pleasant senile of wel- come. I took off my hat to her, fetching a swift glance with the act, and was instantly pleased and in a manner con- fused at the change in her. I had not sufficiently conceived what this res- toration to her own proper dress and the shedding of her former unsuitable and shabby clothes was to mean. There was no more of the rather undersized -looking figure, the great flapping hat, with the old jacket, smalls and stuffed jack -boots, bdt in- stead a nobly grown woman, elegant in a sill( gown, delicate laces, and a charmingly -draped mantilla. Yet all this was only for a anoment paid my respects---Iknow not wheth- er with a little show of confusion— to Dona Carneen, and turned immedi- ately to Mr. Hope. "Well, sir," he began, "we have con- cluded to 'bout ship. 1 presume you have no further use for your sloop, and if so it will be a convenience to, cast her off," "Do so," steicl I. "We are done with her and ;the is not worth hoisting aboard. But whither de you now pur- pose to go?" "To Valparaiso, as we think," he an- swered. "At first we had a mind to try some port hereabouts, but with the buccaneers so near it seemed too dangerous." "Ibelieve you are wise," eaid I. "Mor- gan has some ships, and there is no knowing how far he will cruise." "Then ehe sooner we get upon the opposite course the better. 1 but de- layed to get this further knowledge." He turned to Capt. Telatrava and bade hien put the ship about. While they were doing this I moved ever by Dona Carmen, and though I was not sure Mr. Hope would approve, ventured to engage her in a little talk. I suppose I may as well admit at this point that I had come to find very keen delight in the senorita's company, and, though I had not plumped the matter in so many words even to myself, was most certainly in love with her. That this was great -presumption on my part, and stood fair to end in nothing but wretched- ness and disappointment, was easy to perceive, but even so I was none the less eager to go on and enjoy the dan- gerous delight while I could. He showed no displeasure at our tete-a-tete, and engaged me for a -while in talk, though he did not again leave me alone with his niece. The rest of the day passed uneventfully, and at an early hour my companions and I turned in. The following morning everything was going well, and 'I be- gan to relax at last from the straen of the late adventures. It seemed as though the voyage wotild be finished in peace, and that I was -done with ray strange succession of hazard's and misfortunes. That day nothing worth setting down happened, and I may say. to be brief, that the week closed in the same quiet fashion. One little in- cident I ought perlaaps to except, and that the readier because it was a re- lief from the harsh and serious na- ture of the late occurrences. The ship's cook, a lazy and slovenly Por- tuguese, was taken ill, and Capt. Tela- trava, who was dissatisfied with the fellow from the first, prevailed upon Mac lvrach to take his place. So well did Donald acquit himself that Mr. I -Lope, who was something of a good liver, shortly made a generous offer to take the Scotehrnan into his own service, •svhich WaS promptly and with much gratitude accepted. We con- gratulated our olcl conarade heartily on his good luck, which pleased us, I might say, almost as much as it did him, and was most excellently well de- served. Of course. du: Ing the few days I have mentioned, I sew considerable of the senorita. It was her custom to come pretty early on deck, and remain len- til the heat became troublesome, and again she came out about the begin- ning of the dog watches, or even soon- . er, sitting under a tilt, or in the space on the shady side of the poop -deck house. Mr. Hope was with her thc chief part of 'the time, and on other occasions was never long absent; but though this (to be frank) was not just to my fancy, I could not find fault, for the merchant treated me with in- variable ki nen ess. One evening, soon after two bells hied been struck, I came on deck and saw Dona Carmen standing by herself near the after weather gang -port. My heart gave a bound, for it was not often that I found her alone at this hour, and with a glance about, to make sure that I was indeed so fortunate, I walked over to her. "A beautiful evening,"" I began, tak- ing care to speak in my usual tone. She turned quickly, putting back a falling end of her mantilla, and gained. "So it is you, senor? Indeed, it is beautiful. I was just considering whether I would not -fetch a chair to this open port and enjoy the view for a little." "You could not pass the time bet- ter, and with your leave "evil' keep yell company," I answered boldly, yet wi th affected lightness. With which, only staying for her consenting nod, 1 fetched eye() bamboo -chairs, and seated her in one while I tookethe other. "This is the recompense of these hot days—the wonderful nights," she said, with a comfortable settling of her head against the back of her chair. "What a eke', Senor Ardicki and what, sea!" To be Continued. 0.00-10AIET WHAT THE GEORGIA EXPERIMENI STA'elON HAS LEARNED. ' Further Evidence Against the VW. Ity of Scrubs—Points Indicating the Most pcsIrtable Qualities—Gen- 'end Purpose Cows. The Georgia experiment station ha.s Issued an interesting bulletin on prac- tical dairying. Any one of the three or Our prominent dairy breeds, eays the bulletin, will give better satisfaction, better resialts and larger profits than the nondescript known as the ecrub cow. Individual preferences of expe, rienced dairymen are as varied as are the breeds tbemselves, but all will pea haps agree that the best four breeds for strictly dairy pm•poses are Jerseys, Guernseys, Holsteins and Ayrshires. It is perhaps sufficient to say that the Jer- sey and Guernsey are remarkable for thew•ichness of their milk and the ease with which it is converted into the hest quality of butter. They are not • in- clined to lay on fat and nauscle and therefore are not adapted for beef. The Holstein is a very large animal and ie renaarkable for her large yield of milh or rather low percentage of butter RIPENING CREAIVI. A simple uxol000tiou of As toter. esting wrocese. The edlicated housekeeper knows yery well that goad bread cannot be made without the use of yeast to cause the sponge to get light—to rise, as we say, says a Writer in The Practical Farmer. This she does by addiog yeast to the Sponge, and the effect of tide yeast is due to the existenee in it of a , vast number of minute orgartisrus which in- oculate the spong,e, and these, growing 111 the sponge, peoduce a gas in it, by which the sponge es filled with a vast number of little eavitiee or cells, in which the yeast has produced the gas by which the sponge Is swollen and, as ehe says, is raised. Then the bread goes into the oven, and the heat kills these germs of yeast and stops the pro- duction of more gas, and the bread, when baleecl, is filled with open cells, by whien it Is made light and spongy. Now we can by a similar inoculation Of the cream ripen it for the churn len means of the growth in it of a count- less number of minute germs, Which, RS it were, fill the cream with exceed- ingly small spaces, so that when it Is stirred it has a shiny appearance, as we say, like satin; and when in this condition the churning is done, tile small particles of butter separate aud by cohesion gather together and form little pellets of, butter, and these, ad- hering together by the dashing togetb- el: of them in the churning, increase In size until lumps of butter form. But it is most convenient to stop the churn- ing when these pellets are of the size of buckshot or sweet peas, and this for the reason that when the butter is in this form the buttermilk is more easily washed from it and the butter may be gathered in a pure state. This we call the philosophy of butter making. It le the wisdom, in fact—for this is the meaning of the word philosophy—of churning. It saves labor and it leaves the butter in the best condition for gathering and washing it free from the hutterneille., which otherwise -svould quickly cause decomposition of it, and this would produce the strong, dis- agreeable odor and flavor of rancidity In it. All this is Included In this term ripening or perfecting the cream for the churning—And this condition Is most easily produced in this way: We take the cream when it is still sweet and mix in it by stirring gently for each gallon of it a teaspoonful of -the • gutternailk of the previous cburning, GEORGIA filILEER, Just as the baker mixes some of tbe fat, and not 50 dimmable as the milk last made a statiter—as Y dough in the bread sponge of the two former. When no lenge!) 58 we ma sa —of fer- profitable for the dairy on account of mentation in the cream by which the needed ripeness or fitness is produced. UNSALTED BUTTER, - A. Stud), III Weight and Market Pewees. Tliere is in the large Cities a limited trade in fresh butter, and thie demand is known as the Jew trade, says The Creamery Journal. The price is a little higher than the price of. salted butter, but one must have the market secured in advance to be safe in shipping that grade of butter. One of Iowa's prowl- nent creameries lately received an of- fer of 11/2 cents above for butter unealt- ed and uncoloved. This looks like a snap, and it is something that way. But there comes in the privilege of sell- ing salt at butter prices evben the but- ter is salted, and it hingee upon the in- creased weight of salted butter. This creamery already received three-quar- ters of a cent above highest quotations, so the offer was really three-qua.rtere of a cent above evhat the butter was selling for. Suppose it takes seven pounds of salt to salt 100 pounds of butter. • This Is an extra investment of 7 cents at least. Suppose three pounds of this salt re- mains in the finished product When butter is netting 22 Qents, this means 06 cents received for the salt and an investment of but 7 cents to get it. or a net gain of 59 cents per 100 of butter. But it is uncertain that the butter will weigh 3 per cent more because It is salted. Granular butter, well drained and weighed, then salted ancl work -ed, will sometimes weigh more than before and sometimes less. One may look for a shrinkage, as a general thing, vary- ing from 5 to 14 per cent. This was discussed at the WiSCORSib dairy convention last winter, and Pro- fessor Woll said that sometimes the weight was increased by salting the butter and sometimes not. He thought that if well drained the salt would make a slight increase. Mr. Amend made a strong point, saying that he sold much of his butter unsalted and w-orked it about half as long as when he salted it. This will, of course, leave in more water, but it is known by analysis that salted butter looks more watery than unsalted because the brine collects in larger drops than the drops of water in unsalted butter. C. Ward said he makes both kinds and once had an order for one room tub of salted butter than he had. so he took a tub of butter which was unsalted, weighed it, added the salt and worked it, then weighed again, and It weighed 114 pounds more than before it was salted. This is adding a full two pounds per 100 by adding salt. Mr. Thorpe said he had sold his butter in granular form, unsalted, and concluded that he would salt it and get the profit on the salt, but found a uniform shrink- age of one pound in seven by salting. kindly and makes a large return in And just as the baker sets the sponge These reports enable us to get pretty age or inaividual defects, she fattens in a warm place to rise, so the cream near to the bottom facts. If unworked good beef. Th' Ayrshire is also noted is set in a. warm place to linen for a butter is salted and worked, It will gen- for her large yield of milk of good space of 12 hours, The right time is erally shrink a little if the same ap- parent moisture is left in. If butter quality, but not t.ich in butter fat. She i easily known by the shining, satiny • Is not desirable as it beef animal. It isl appearance of the cre6,m wben ie is which has been worked to it anish Is I stirred in the jar. Of course all this is , salted, and woeleed,. there will be a fair to say that the Jersey and Guernw care with • small increase in weight, for the little i to be done with the same sey areespecially fitted for butter pro- i which tbe good housekeeper manages ' moisture left in tbe finished unsalted duction, while the 'Holstein and Ayr -1 ' her bread sponge, and when on stirring ir butter will dissolve the salt, and there shire are better suited for a milk dairy the cream It is seen to be thick and , will. be little surplus moisture to be ex - or for producing milk for consumption shines and glistens in the light and has pelled. But if a lot of granular butter as sucla. . a pleasant, anild sourness, then the i be divided into two equal parts and There are some dairy farmers who cream is read,y to be churned. Then it ', one-half be salted and worked, the oth- prefer what is called a "general pur- may be chut'ued in the shortest time, , er half worked without salt enc.! both Pose cow," or an animal that will yield just as the ripened bread epouge is, , to the same apparent dryness so far as a fair tmantity and quality of milk and and as this is, too, so tbe butter -is Pro- ' available evedence goes, the weig-ht of ing period, or when no longer desired day in the year. In fact, both these duced in the same time always, every I the two finished • practically equal, sonietimes one being will fatten well at the close of a milk- lots of butter will be 2or dairy purposes. Certain strains of, operations are subject to the same ' slightly heavier and sometimes the oth- requirements. i rules, and If the ' • • - sante care is taken ' er. This is because more moisture has to be expelled from salted butter to Shorthorns, it is claimed, will fill these ; with the crciarn as is taken with the - In commene.ing the business of dairy• bread, there will always be the same make it look as dry as the unsalted but - hag It is well Per the farmer to decide certainty in the making of butter. ter, the deoles of water being collected is into larger drops by the action of the promptly the particular line of work be There is iao witchery about this; it will follow. It is by no means neces- a plain, einapte effect of certain causes. salt and being easier discerned by the sary to start with a herd of none but enc. From thie it looks as if the offer pure bred manna's, but it is bighly im. I white, Butter. of three-quarters of a cent advance up - portant to have at the bead of this berd , You cannot produce first class winter on the price then received is an actual a pure bred bull fend two or three pure! butter unless you churn often, says advance of three-quarters of a cent and bred cows. For strictly dairy purpose ' George E. Newell in The American Cul- is worth taking in. a grade cow may be Just as profitable , tivateee as a pine bred, and will generally cost i To dilute every other day is better much less. But a few suggestions in, than once in tbree days, while to put it regard to the several Pelnis wilich in -1 off till every fourth day is execrable dicate desirable qualities—or the re- practice, and yet a vast amount of. but. verse—will not be out of place. ) ter manufactured on the latter plan is The head sbould be rather sam marketed every winter, much to the proportionately long, atlial'rebouwt '1" disgrace of the dairy trade. !nuzzle. The eyes sbould be small, but, r+ ; ,, ,5 011I3C primarily n country with a bright and Intelligent look- The , stores, where it has been exchanged by horns 'should be small, and set rather small dairymen at a second rate price wide apart at the bases. The neck ' for groceries,- „ should be long, slender and with a ' The tradesmen ehip it in lots to the graceful taper toward the head and city market, where all the way through, i with no loose skin below. The ebony whether it ends lathe larder of a ba- ders should be thin, and the forequar- : ker or on the table of the poor work- ' ters light; tbe hindquartere should be lags:lap, it is classed as inferior and , large and open or "loose jointed," the s'ells for a low price. i back straigbt. and broad across tbe pee I' And yet the original material from vis. The body should be deep, tang which this butter was made was as long and :slender, and the legs small, good as that whicb le employed in turn- , ratber sbort, with smooth, firm joints. ing out the 25 and 30 cent artiele. i The udder should be broad, square and „ The inferiority of quality and conse- 1 capacious and stretching forward, but quent loss to clalrymen follows because I not fiesby, low bung nor loose. The they ignore the right principles of but - "milk veins" should be large and I prominent, and the teats large and set ter making. , Suppose that a farmer, after raising well apart froro each other. The skin a dee crop of potatoes and digging should be loose and thin, and the hair them, should allow the tubers to lie a ' soft and fine. day or two in the sun before storing An individual cow of any breed maY • them in the root cellar? Could he ex.. be deficient in one or more of the above pect to sell the green, bitter veg,etablet, points arid yet prove to be an excellent for full market quotatione? Most cer- POI ilikteesr'slna she teal' fn honaerdel;nffairlintos bine anleitutpilee- attilnin'itYlionronutglannydweevllennwthaL ofmosttle insbftancst.e' rior animal, and such doe° conformity and yet those who use eennnon sense Is proof of careful previous breeding In this respect with inconceivable folly arid a. guarantee that her offspring will spoil good .eream and butter by will be like herself if, tbe cow be ProP' wanton neglect, as outlined above, erly mated. It may be also added that This could all be obviated by churn - o so caned "scrub" cow may be all that ing cream when it is fresh and pure— could be desired' as a dairy animal, 1. e., slightly .matured, but not bitter— even equal to it thoroughbred, but there and manufacturing it Into butter ac - will be co certainty that her offspring cording to modern principles. will partake of the same character. Creain should. all be secured from the Prepotency, or the power to transmie nen in at least 24 hours, and then the certain qualities to the offspring, Is one cream should be matured and churned of the results of a long course of care- within the next 24. ful breeding, and this power residee Thls can be doile usually by keeping • chiefly In the male parent; hence all it atm temperature 'of between CO and One Who is so disloyal as to :repeat efforts to improve the cornmon stock of '70 degrees. to any outeider, however intimate, the country should be guided by the It is where ct•eatn is kept at near 40 anything to [he disere;dit of the, fain- rule that the Will should be a thorough• degrees and for several day e that it le - ii' deserves to forfeit all family rights bred, t•egistered animell and the Cow Velops that bitter flaVor ruinous to and vivito ee should be the best of Its kind bate): quality., Frtarn secavators. The manager of one of the best whole milk creameries in one of the best creamery, districts of Iowa says that for three months his creamery accept- ed milk from patrons so far removed that it was necessary to shut down the separator end start up again when the !Mlle came, and that there was a re- sultant loss of 000 pounde of better during that period, which he ascribes to stopping and starting the. separator. He says it was found to be impossible to .skine as clean after the peparator had been stopped as before. From this he argues as follows: Suppose a cream— ery has 100 patrons ancl they all use farm separators. This makes 100 sepa- rate starts and stoles, and the loss will perhaps more than overbalance any claimed gain from the use of farm separators. Now, this is an entirely new thing, eays The Creamery, Journal. Take it at this time of the year, when the factory separates but once in two days. The 100 patrons separating once a day have 200 stops to the factory separa- tor's one, and if as a rule they separate twice a day, they have 400 of these losses to the one from the factory separator, if there be a loss. : But this one statement, though from an excellent manager and close ob- server, does not prove his side. It only opens it up for investigation. The factory separator gets heavily , coated with slime, and 'perhaps this Is the reason why it makes waste in starting and stopping. In feet, as all boys know, it is sometimes absolutely necessary to shut down and clean out , the howl to prevent waste of' butter fat. If the creamery man in this case shut down and then started up his :clogged bowl without first cleaning, that canee loss, bet it doeen't apply to the farm separator, which never gets in a fix, becabse the milk Is alWays fresh and sweet. And there is Much more to this. The farm sepa- rator has it less exticting task, for the milk is in the host coudition—no stale, fibrinous milk to make trouble.