Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1879-02-27
BUTTER AND CHEESE.
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The annual meeting OF the North
western Dairymen's Association was held
in Chicago commencing February 18th
and holding through the two following
days. From the numerous speeches, pa
pers and discussions we select the. fol-
lowing notes: Mr.. Charles Baltz, of
Chicago, led discussion upon "Oold
Storage" claiming that it was injurious
to the dairy trade, Mr.. w. w. Ingram,
of New York, followed in similar strain
likewise Mr.. Redell. Mr.. J.W. Fish, OF
Wisconsin, protested against the careless
handling Of commission men. Professor
Morrow objected to keeping cheese mere
ly in the hope of higher prices. Mr..
Hunter Thought coolers, if judiciously
handled, were excellent for preserving
cheese, and Colonel Littler put in a
strong plea in behalf Of the cold storage
system.
Mr.. w. w. Dexter, of Chicago, had
yet to learn Of an argument in favor of
factory cheese which would not apply
to factory butter; and if the association
Endorsed one, why not indorse the other?
He thought it only natural that the
dairymen should favor their own man
ner of making butter and cheese, but
there were unavoidable variations in the
makes of even the best dairymen, which
variations initiated against dairy pro-
ducts in the market, and would invari-
ably leave the dairy in the lurch, as
compared with the factory. The dairy
was a very good thing in its way, but
from the nature OF things diaries could
never be made to meet the gigantic de-
mands Of the country as factories could.
The ideal dairy, ~ practical thing,
could rot be realized, for large dairy
of fifty COWS, such as that portrayed by
one of the supporters of the dairy sys.
tenn whose arguments he had read,
would require all the system and appli-
ances used in a factory, and would vir.
tually be a factory, but bear the name
Of a dairy. lie believed that even those
manufacturers OF butter and cheese who
adhered to the dairy system would &C.
knowledge that they used the factory
methods as far as they could, and as a
matter OF profit it Was desirable that
they should do, 1t was only reasonable
that one factory could do more and pro-
duce more profit, with less capital, than
the churns Of many dairymen scattered
all over the country. He asked the
dairyman to leave his little milk-house
on the hill, and, looking at his business
as g great feeder Of tee nations, decide
butter could not be turned out
by the carload better by the. factory
than by tie churn, and with far less fuss
and much more expedition.
Hon. Fl. T. Dousman, president of the
Wisconsin Dairymen's association, read
some "Random Thoughts Concerning
the Dairy" There was, to his mind, no
tenable reason why bad cheese should be
made. One Of the greatest evils to this
country WAS the existence of too many
small factories; no factory had right to
exist unless it had capacity of 100, 900
pounds a year. There we're now too
many parties with small factories and
poor facilities, making poor cheese and
loading the market up with an inferior
article, thereby reducing prices scandal
ously.
A discussion on skinned cheese" fol-
lowed the paper, Mr.. G. S. Kilbourne,
Of Elgin, and others participating. The
general drift of the talk went to estab.
fish that skinned cheese was fraud
and a delusion.
MIR. G. G. Buell., of Rock Falls, ILL.,,
next entertained the convention with
paper on "Butter, from the Churn to
The Package" The object of churning,
he said, was to make good butter of. the
righs sort of grain. With this premise,
MIR. Buell. discussed the various methods !
II churning as a fine art. There were
lash churns and non-dash churns, and
,hurps good, bad and Indifferent, all of
which got whack from his impartial
treatment, and then he discussed heat
and cold, and the butter globule-the
after in all its pha.es 2s affected by the !
:ormer. After he had discussed the ef-
:ects of temperature on the globule in
question, he turned to discussion of the
influence of brine as an agent for put
ing the finishing touches on butter. |
0nce more reverting to churns, he de-
Jared that he used revolving cburn,
Ind described the plan he pursued in the
evolution of butter from its primordial
The secretary read a paper by j. II.
Balls, of Elmira, n. Y, on dairy inter-
,sts generally. The article protested /
|gainst the early opening of factories;
gainst the encouragement of the manu-
acture Of oleomargerine; against va
ious chemists and manufacturers in
heir efforts to grove that "skim cheese
vas as good as cream cheese. The essay
vas very complimentary to the dairy !
interests Of the. northwest, which the ,
writer claimed to be Of more Importance
han those of all the rest of the country
ombined.
Mr. M. Switzer, of st. Charles, Ill.,,
an address upon the subject /;
+ " Uniform Packages for Butter and
Cheese" He believed that less was Oh
aimed for cheese in Illinois thar in any
ther state in the union. He deprecated
he idea Of leaving large space between.
he top of the cheese and the cover OF
he box. The packages in which butter
vas placed in this state were the worst
q the country. He believed that pack
ges should be of uniform size. He
hought That factorymen should be very
'articular about the manner in which
hey send their cheese to market. Too
ouch space in the box generated skip
'ers. He thought that white ash was
he best wood that could be used for
'ackages. White ash tubs and frkins
we're conceded to be the best and most
urable. Dealers never objected to too
ouch brine on top Of the butter in sum-
ner. lie would soak a tub that was
cry dry forty-eight hours before using
+. While dry tubs We're very hurtful
0 stock packed in them, care should be
Exercised not to soak them too much. If
lOra care WAS taken in nack;nu hnftor |