The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1870-02-17
Commenced, Nay 6, 1853,

Received for Butter, 5s5 DID,. ~ 1891
votal amount resolved .... s., O51, se
Cllntonville-three miles south:
Shipped to Chicago, gals. ...............;. sslss
Waynereight miles south : - -
Skipped to Chicago, gals. a eoe
Totals for 1899:
Milk produced, gals. ..... q 93S 2s5
Total value Of nlik ct ise per gall ssh s7s IS
Value OF butter at $50 per b. 30 00s, 90
Total SAL $40 ,ss
Bsttsr-of this article IL t. more diie ut to got
correct account. There are but few dealer. who
butter has not yet received the exclusive attention
of large class Of farmers. II 10 mostly made when
the market or factories become glutted with milk,
FROM examination Of books of mercha ants. kindly
offered for the purpose, ascertain that there has
been bought In Fig At lesst 100000 pounds. Yhis
looks we'll
Valued at 5c per pound. this alone amounts Va
$5o, 00s.
In comparison with foomer years the product
In 1888 the product was 75I112 gallons, and
994 00A pounds OF cheese made.
In 1857 the product was 1854 ez3 gallons, and
646, $50 pounds OF cheese were made
In 1858 the prosuct was 1,sS0,e4s gallons, and
Of cheese made, Ss7, 4Ss.
TIE chair called for reports from other
districts, bat none responded.
Mr.. G. Fl. Wilder, Of Evansville, Wis,
moved that committee Of five be ap-
pointed to revise the constitution.
The motion wae seconded and adopted.
The following named gentlemen were
appointed as committee:
Messrs. G. H. Wilder, Wisconsin J.
Teft, Elgin; r. r. Stone, Richmond, ILL.,,
L. B. Holt, Kenosha {; A. Montin, Rock
ford.
Mr. J. g. Marsh, Treasurer, subMitted
the annual report, which showed that du-
ring the year there was received 1878, rs;
expended, $374,94, leaving balance on
has of 1881.
The Chair announced THAI the North
western and Burlington 8 Quincy Rail.
roads would return delegates at reduced
rates.
The Chair wished it to be distinctly
understood that any member of that So
ciety guilty of diluting milk would be
expelled. He made that statement to
correct any impression to the contrary,
which the debate Of yesterday might
created. Members were not allowed even
to take the cream from their milk. That
was considered piece of dishonesty
just as much as watering the milk. 1t
was to the interest of every member of
of the society, and every farmer who pro-
duced milk,to be honest in their dealings
with the public. He had no fear that the
cheese-makers would be wronged, for
they knew very we'll how to take care
that their milk was good. laughter.
What he would impress upon them was
% Of -
dealings with the public. He only wished
that the retail dealers in chicago tested
the milk fairly and helped the dairymen
to sustain the reputation of their milk
a matter of which they are justly proud.
Good cheese would come from good milk,
and already the fame of Illinois cheese
was spreading.
Chicago dialers no longer found it nee
essary to brand Illinois cheese as coming
from New York. Illinois was now on a
par with New York, and in many places
Illinois cheese was held in higher esteem
than any Eastern cheese. Loud Applause.
" FLOATING cURDs" AND +" FERMENrED
The debate was resumed on the follow
ing:
Cause, prevention, and treatment of
" Floating Curds" and Fermented Milk.
Mr.. L. d. Sampson, of Richmond, Ill,
opened the debate. After some prelim-
lnaries he spoke to the point as follows i:
1. The milk emits a strong, offensive
odor, usually noticed on shaking the can
and removing the cover quickly.
2. 1t has an unnaturally sweet, dir
agreeable taste
B. Coagulation is slow and tender,
which one not experienced will wrongly
infer is caused by weak rennet
4. The whey has milky cast, even af-
ter the most careful cutting.
g. A more offensive and "cowy" odor
is observed as the heat is applied, and
" foam" or "suds" appears on the whey.
o. The curd assumes spongy feeling,
and upon pressing particles between the
fingers, gas is liberated, accompanied
with popping" sound
z. The prrticles forced asunder bv this
fetid gas, lose their specific gravity and
" float"
s. Removing curd to salty vat and
freeing from whey, upon cutting the
particles with a knife, minute passages or
alr-cells are readily disclosed
1t IS only during the warm weather,
that these " floating" troubles
arise. From this we may safely infer
that at such seasons putrefactive ferment
alton commences as soon as the milk is
drawn fIom the cow If this is not
checked, the milk confined in close can
becomes more and more infected, and
new gases are evolved. In due time rem
net is added; the processes of manutac-
turing are commenced, and quite often
long before the tactic type is assumed we
are greeted with the disagreeable pher-
omenon of foaty curd
am led to believe that the prime
AZ cot l. II r.