Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1880-01-21
Wednesday, January q, 1880.
THE DAIRYMEN.
Their Annual Meeting at Elkhorn--
The Proceedings.
Election Of Officers-..PriZes Awarded.
The Business i'm Detail.

EleCtIOn Vi UulCcTS"ssT TlZcS "A W AIuCu~~
The Business in Detail.
The eighth annual meeting of the
Wisconsin Dairyman's association was
opened in Elkhorn on the 14th, an
address of welcome being made by S. G.
West, of Elkhorn, which was responded
to by the president, Hiram Smith, of
Sheboygan Falls, and Vice President
Chester Hazen, of Ladoga. Hiram Smith
then read the following paper upon
the question, Has Dairying Been Profit
able During the Season of 1927"
In answering such complicated ques-
ton, said Mr.. Smith, the reply might be
made both yes and no. Carried on as it
has been, N such widely different
methods, it would not be strange nor
difficult to find one party earnestly
asserting that it has been losing bust
ness. / was in factory last August
during the darkest days for dairymen
ever known in this state, when cheese
was selling at d cents per pound and
the patrons were well nigh dis
couraged. They said they had been
shopping new milk for whey all
summer about even, and in order
to make the loss certain, began to sell
COWS at $12 to $l4 per head, cutting off
all possibility to recover apparent or real
losses. Another class of dairymen that
pursued the old method of making COM
mon dairy butter and selling it at and
10 cents per pound at the store Gall it
was worth no doubt), may be set down
as among the losers But those of
larger faith in dairy roducts,
that feed their cows extra during
the dry part of the season, and
bought new milch COWS at 500 to $50 as
they were freely offered in the first part
of September, and pursued the dairy
business with intelligence, reaping the
benefits of new improvements, can
truthfully say that it has been profita-
BILE, and there is ample encouragement
to continue it.
The subject of butter making is now
receiving more earnest attention than
ever before in our history, and more
than any other branch of agriculture.
Oleomargarine butter is now manufac-
tured in large quantities, and as rule
is giving better satisfaction than most of
til dairy butter as now made; and is
LARGELY used in boarding-houses and
hotels. This olemargarine butter being
neutral, neither good nor bad, it re-
ceiyes less condemnation than the great
mass of store packed dairy butter.
mainly for the reason that this
diary butter is not made in harmony
with the laws of its creation. Great dis
coveries have been made In the method
of raising cream, and butter making.
We have been taught from time i'm
memorial that milk set in open pans and
and kept at temperature of 81 degrees
for So or 48 hours, was the best possible
conditions to secure good results. While
do not deny that some good butter has
been made under these conditions, yet
it is lamentably true that large quantities
of very poor butter are forced upon the
market that has been made after
the above method. The great
trouble is that milk set in open
pans, is exposed to outside influences.
In warm, muggy weather it is extremely
difficult by putting your finger in the
milk at the edge of pan of milk, and
tasting it, to guess whether it is fit to
skim or not. It may have been fastened
by extreme heat, or retarded by cold
winds, and although you may look won
drous wise while tasting it, yet it may
have stood day too long, and the cream
already has commenced to decay, and
will seriously affect the whole churning.
The whole process is hap-hazard, un-
certain guess work. 1t is not governed
by any rule that can be taught to others,
but mainly depends upon a long and
careful experience, that rarely develops
with perfection. Wehave all been edu-
Gated wrong in the art of raising cream,
when We are taught to keep it in warm
atmosphere. A few days ago it was dis
covered that cream would separate from
the milk while submerged in ice water,
at temperature of As degrees, in its
greatest perfection, for the simple rea-
son that rapid cooling makes the milk
heavier and it seeks the bottom, sending
UP the lighter cream to the surface.
It is simply question of specific
gravity. It used to be difficult to separ-
ate oats from wheat, but when draft of
air is given, just sufficient to lift ker-
mel of oats, and not strong enough to lift
kernel of the heavier wheat, perfect
SEPARATION is ou6CL6O. Line process is
simple, easily understood; the law gov
ering the case is memorable, and the
result uniform. A novice in the bust
ness can quickly learn, because it does
not 30 much depend upon experience
as it does upon the observance
of rules plainly indicated. If milk
warm from the cow is submerged in cold
water, and sufficient ice added to reduce
the temperature to 45 degrees indicated
by the thermometer fixed in the tank, a
separation of the cream takes place in
six to eight hours Cor between milking J
The weather does not have the slightest
effect upon the result; it is the same.
The coolest weather in winter or the
torrid heat of summer. The conditions
being the same the result is precisely the
same.
Some may very properly say the the
DRY looks plausible; now how is the
practice? This is very pertinent and
correct question. No theories are of any
value that arc not susceptible of being
r