The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1879-02-06
DAIRYMEN'S ASSOCIATION.
THURSDAY JANUARY %.

THURSDAY j JANUARY 70.
The Association met at $50. Arri-
walls during the night and morning in
creased the Attendance. Chester Ha-
zen of Ladoga, offered the following
resolutions, which were adopted:
Resolved, That the chairman Of the
Wisconsin Dairymen's Association APP
point a committee to prepare premi-
um list for dairy products to present to
the Executive Board of the Wisconsin
State Agricultural Society for their
consideration, at the next meeting for
revising premiums, etc.
Resolved, That said committee be
authorized to represent this association
in whatever action the State Agricul-
tural Society may take in the matter.
THE GENERAL DISCUSSION.
The discussion upon Cheese Making
was opened by D. G. Cheeyer, Of Gin
ton Junction. The frst point should
be the providing Of good pasture land.
Having secured pasture and meadow
the next thing should be to furnish a
good stable, being careful to have per
feet yentilatiQa The temperature
should never IN below tile freezing
point. AS to the variety most to be
desired for dairy purposes, without
wishing to disparage any other breeds,
the speaker thought that the Holsteins
were to be preferred. After the COW
had been MIXED the fluid should be
put into a clean pail, and cooled imme-
diately so as to eradicate all animal
heat Noting we'll the precautions fol
cleanliness, the duty Of the cheese-ma-
ker now commences. The time seems
to be coming that if we would sustain
our reputation we must keep the skim
mer from the milk pan
The paper opened fer general dis
cussion Mr.. Hazen took some excep-
tions to the remarks. He breeds the
Ayershires and prefers them to the
Holsteins OF any other
Prof. Arnold, of Rochester, N. Y,
was then subjected to promiscuous
questioning as a scientific expert in
cheese-making and answered the ques-
tions readily and to the general salts
faction.
Mr.. Roberts, of Bristol, made some
remarks upon making cheese from
sour milk which closed the discussion.
The Secretary and Treasurer made
their reports. The Secretary reported,
Paid out for stationery, postage
stamps etc., $500 F" The Treasures
receipts for the year were $135.5O-
disbursements the same. Treasury
empty, but not in debt.
WHAT AILS THE BUTTER
Z. c. Curtis; Of Rocky Run. opened
the discussion on the above topic
About the proper temperature for
keeping milk is 60 degrees, he held,
though if the can is very deep cooler
temperature is required. The princi
pal cause of bad butter was an. 1rregu-
lar temperature. Now the question is
can regular temperature be main
tanned in this climate :? Spring water
has q temperature Of 40 degrees, also
well water--a little lower than requir-
ed. Mr.. Curtis gave some figures de-
rived from practical tests, going to
prove that in 80 pounds of milk taken
from the COW at 50 degrees, blood heat.
and put into can having an outer
temperature OF fifty degrees, the shrink
age would be one-half pint. and nearly
one inch of cream be produced in four
hours. Tie speaker then gave his sys-
tenn OF butter making after he had got
his cream, che general time of churning
being half an hour. He put his color
ing matter i'll the salt instead Of the
cream, as he found that the acid in the
latter gave the butter reddish yellow
color instead of the required June"
tint.
G. r. Beach, Of Whitewater, didn't
know what allied the butter" He
hoped 40 one would change his precon-
ceiyed notions from anything he should
say. He had an idea, however, that
one thing which allied the butter was
the price. In speaking Of the relative
efficiency of male and female butter
makers, he remarked that men being