Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1880-01-21

one by one the tired grangers sought
repose, and the Central house" beds
held two snoring noses each.
THE MEETING OF THURSDAY MORNING.
At $3.50 o'clock on Thursday morning
the association was called to order by
President Simmons, and the committee
of awards on butter and cheese was
announced, its members being E. B.
Davis, of Chicago, VIM. Hayden and
Steven Faville. The committee on
essays, r. s. White and F. B. Curtis.
What shall be done to promote bet
ter dairy education among our farmers !"
was ably set forth by W. d. Hoard, and
this was followed by the placing of Mr..
Merriman, of Jefferson county, Wis, on
the stand, and submitting him to q
thorough catechism as to his manner of
making butter. Mr.. Norman ia the
maker of the butter that took the first
premium for dairy butter at the "Inter-
national Dairy Fair" held in the city of
New Y FORK last month. Mr.. Merriman said
the butter that took this first premium
was made from milk set, in common ten
quart pans, in common milk house.
The milk was allowed to stand thirty-six
hourse, the cream was then churned and
in the old fashioned way; the but
ter was gathered by the churn dasher,
the butter milk drawn off and the
butter was sailed without washing, in
the proportion of one ounce of salt to
the pound of butter.
AS to the question of improved prices,
Mr.. Merriman stated that he used to sell
to the country merchants at from to
IL cents per pound, but that at present
he is shipping to Chicago and New York
in 40.pound tubs. He ships by freight
and gets 40 cents per pound fo the pro-
duct, netting him from 20 to 80 cents
per pound profit. Mr.. Merriman stated
that his cows were grade durhams, ten in
number, and that some of his COWS will
produce two pounds of butter per day
with proper care.
HON. HIRAM SMITH.
Mr.. Smith made some pertinent
remarks regarding the agricultural de-
partment of the state university, and the
necessity for farmers sons gaining
better agricultural education. Mr.. w.
81. Morrison, of Elkhorn, followed with
a continuation of the subject.
Mr. F. @. Curtiss, of Rocky Run, read
very intelligent paper on "The Faults
of Wisconsin Butter and How to Rene
dy them" He claimed that the greatest
fault in butter-making is in the prevail
ing manner of raising the cream. The
best temperature for the raising of cream
is about 350 to 40, and the best plan for
setting milk is to put it in deep buckets
such as Mr.. Curtiss exhibited. This can
is similar to that used by the Cooley
creamer, but differs in the man
ner of using from the Cooley can
in this, that the Cooley can is submerged
in water, while Mr.. Curt;ss' can is only
surrounded by water. Miss Fanny
Merely being called for, gave her opin-
ions regarding the difference in the
amount of cream gotten from sweet ard
soured milk. Miss Merely gave good
evidence of understanding just what
she talked of. She was the maker of
the butter that took the sweepstakes
prize at the New York International
Fair of last December, for the best
butter exhibited. Miss Merely is very
elegant, fne-looking young lady of
about twenty and lives at Baraboo.
This is not given as hint to the young
gentlemen who read this article.
After furter discussion on the ques
ton of washing pans, ETC., the associa-
ton adjourned for dinner.
THE AFTERNOON SESSION.
Once more the dairymen packed the
court room full, and the ball was opened
by Mr.. Foster on the subject of the
different qualities of water and feed for
COWS. Everybody "took a hand" in
this discussion, and the word battle was
waged with vigor.
Prof. w. w. Daniels gave the reasons
for the falling off of the yield of wheat in
old land that has not been treated with
manure. This talk was illustrated by
tables and diagrams giving the necessary
constituents of the soil, grain and milk;
showing the qualities necessary to be
found in the feed of COWS in order to
produce the best results in butter. The
usual general discussion followed this
paper, and shortly afterwards the COM
mittee brought in the awards of
PRIZES.
Glass 1.-For the "Best cheese made at
any time," silver medal, J. w. Curtiss,
Rocky Run. Second best, So, Hiram Smith,
SncDOygdn r ais. InlfO pest, " Inc Ma.
tional Live Stock Journal" for one year,
Olin & Clinton, Waukeska.
Glass Best butter made at any time,-
no name given. Second best, J. L. Taylor,
EIkhorn. Third best, A. Knapp, Palmyra.
Glass Best specimen of butter made
into fancy prints, j. A. Cowles, Elkhorn.
Second best, J. A. Cowles, Elkhorn.
The prizes in classes 2 and were the
same as in class l.
SPECIAL PREMIUMS.
Glass 4-For the best tub of butter made
at any time, by the Cooley process, one
Cooley creamer valued at $50, e. B. Meat
yard, Geneva Lake.
Class 5.-Fof the best cheese made at any
time, silver cup valued at S25, J. w. Cur.
tiss, Rocky Run. The best tub of butter
made at any time, silver cup valued at $25
IS. Lyle, Elkhorn.
Class 6.-For the best full cream-made
cheese, silver cup valued at 800, J. w.
Curtiss, Rocky Run.
Glass THE best tub of butter made at
any time, $40 in gold, A. Porter, Eikhorn.