Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1879-03-20


till there. He had taken sketches of
The liliputian fiends in different pastures
md positions, as they had squirmed from
his point to that over the object glass.
Some of the eggs seemed like those of
The tapeworm. Altogether, the professor
mortified his auditors by the relations of
ais microscopic experiments with oleo-
Having finished, he was catechised at
length by different delegates. To one
be said that no such live germs were to
be found in pure butter. As to whether
there were any to be found in oleomar-
garine in its perfect state he said he
could not assert positively, as he had
never seen the latter in the condition
named. Laughter. Itwas gravely to
be doubted, however, whether oleomar-
gerine in it's best state was as good as
butter. At the same time, rancid but
ter was as bad as oleomargerine. No,
there was very little preventative effect
exerted by the salt in ordinarily salty
butter. Putrefaction was always
threatened at the center of large masses
of oleaginous substances, unless
thoroughly sailed. 1t was true the
Russians used great deal of tallow,
but this, in its solid state, was quite
healthy.
A Bostonian said that there was only
one way to overcome these terrible evils,
and the use of olemargerine by making
q better grade of butter.
Mr.. II. D Sherman said that it might
be we'll enough to talk about it, but that
butter could not be manufactured in the
northwest and set down at Boston at
from 10 to 20 cents per pound.
Captain Upton, of Boston, said that
oleomargerine was constantly growing
in public favor at the east. In some of
the large manufacturing towns of New
England it was used much more than
butter. What was more, if the common
grades of butter were not improved, the
counterfeit, tasting better and quite SIS
cheap, would stand more usurp and gen
eral trade. In restaurants and the
kitchens of the best hotels the stuff was
used to the amount Of millions and
millions of pounds:
Mr.. Enger, of New York, treasured
his colleagues that the the counterfeit
would never come into competition with
the real and genuine if the dairymen
only did their duty and churned and
marketed a good article. But in Boston
so wretched was the bulk of common
butter that it did not bring to within
three and five cents per pound as much
as average, good oleomargerine, which
went off we'll at from Is to II cents per
pound in New England markets.
Mr.. Falkland, of Wisconsin, explained
the difference between the old and new
systems of making creamery butter,
claiming that the new did away with the
use Of skim milk, and gave a better
quality of cream; that the cost of haul
ing cream was much less than that of
milk; that there was no risk in hauling;
that the cost Of making butter was much
less, the same factory that under the old
took the milk of 500 COWS, being ample
enough to receive the cream of 5000; and
that equality of the cream being better,
the resulting product was necessarily
superior. The west must aim to pro-
duce the best butter possible for the
eastern market, and to do this the great
est care was necessary. This, he
claimed, was done under the new cream
cry system of gathering up cream from
the farm diaries and leaving the skim
milk at the farm. He had little to say
of the dairy system, except that more
poor butter was made by so-called
dairies than any creamery had ever
turned out. When creamery but
ter touched Is cents in New York
for four months in the year, the cream
cries must close if they followed the
old system. When the factory, under
tho old system, made three and half
pounds. the worker under the new sys-
TEN would turn out four by setting milk
at home. The saving in hauling cream
instead of milk, and the extent of the
manufacture under the new system,
enabled them to produce butter at less
cost, and hence to supply the eastern
markets when those who followed the
old system could not.
Mr.. Cruise asked the speaker how he
would get rid of the odors arising from
cooking in the houses where the milk
was set.
Mr.. Falkland explained that the milk
cans, after the milk was set, were her.
metically sealed.
Mr. Hubbard thought all this looked
very pretty from one point of view, but
it seemed to him that furnishing the
farmers with cans and skimming the
milk for them, would add greatly to the
items of expense.
Mr.. Falkland still claimed that the new
system, despite this, was cheaper and
better than the old.
Mr.. Hubbard remarked that if all the
gentleman said was true-and he had no
doubt it was-he had accomplished more
than any other man who had taken the
floor, and his advice to him was to 60
among the farmers everywhere, in order
that the new system mig ht be extended
over the country.
In response to some further questions,
MI. falkland explained that the i'm
proved method of cooling the milk-i.
e., from the centre of the can-prevented
its spelling, whether the process took
place in winter or summer. Besides,
ever well.regulated farmer was supposed
to have we'll on his premises, and could
treat his cans to cold bath when the
weather was extra hot. One great
trouble with most people was their desire
to get hold of lightning churn and run
their butter. out in q few minutes.
House-made butter, except when the
milk was set in cans Theoretically sealed,
was almost sure to smell of the odors
produced by cooking during the process
Of churning. Farmers frequently heated
the cream up to 80 degrees, and the re-
sulting product was poor in quality. In
his experience, cFeam heated to the mod
To-
w. g.. ~