Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1882-09-08
THE DAIRY DEPARTMENT.


This department was the center of at
traction to-day. because the COMMITTEES
were at work examining the goods on ex-
hibition. Your reporter obtained brief
interview with one of the judges, from
whom he learned that the competition was
unusually close, and especially in deciding
the merits of two exhibits of butter entered
for the sweepstakes prize. The committee
had the following scale of points: flavor.
20; color, 10: grain or texture, 10; salt, 5;
style of package, 5. But two lots of butter
reached perfection one of them being
tub of creamery from the Crescent cream
cry of Rochester, and the other package
of farm dairy entered in another class.
The second premium in the sweepstakes
class was awarded to Mr.. FELTON,, of Plain
field, who also obtained the splendid silver
cup for the best butter sailed with Hig
gins salt. The premium butter made by
the Crescent creamery was sailed with
Ashtons salt. Gov. Hubbard, who was
present when the commit
tee made their award, was invited to select
the best butter. and he had the good iudg-
ment to select the same lot which the COM
mittee selected without knowing it. The
highest award for ornamental butter was
given to Mrs. ". W. Gilbert of Rochester
mention of whose display has already been
made in these columns. The committee
were unable to complete their labors yes
L, -Ia,- TO-
id work. To-day they are examining cheese
and hope to complete their labors before
the day closes.
The dairymen, and especially the manu-
facturers, have reason to be proud 81 the
standard of their butter. which was subject
ed to the severest tests by the judges.
With such butter to place on the market,
Minnesota need not fear competitor from
the older northwestern dairy states. but can
proudly say to them 4 am coming with
you, sisters" And while of course it
is a big feather for the manufac-
turer who won the first prize, the one who
got the second need not be at all ashamed
of his award. Let him be prepared next
wear to enter the list. and knowing where
in he was deficient this year, he can rene
dy that defect and probably secure the
reputation Of making the best butter in
the state Competition like that had at the
fair will do much toward improving the
quality of the butter made ir the state.
DEFECTS.
In examining the butter the committee
found very much of it that had been seri-
ously injured by overworking. This was
especially the case with some farm butter;
The grain was broken and the butter pre-
scented salvy appearance. In other cases
their was lack of coloring matter, while
still in others the tsalt used had ruined it.
Farmers should learn to use the
very best salt, no matter what the cost. if
they desire a rich. rosy, nutty flavor. In
other instances white caps or Jumps ap-
peared, showing clearly that care had not
been taken in drawing the
cream from the fair to the creamery, de-
feet which can be easily remedied by plac-
ing a wet blanket over the cans while in
transit.
If the dairy1nen will note these defects
and profit by them in the future, the fair
will prove beneficial to them indeed.
The GLOBE has been frequently compE-
mented by farmers, stockmen and creamery
men for the able. intelligent and compre-
hensive reports published daily, inlwhich it
has won a proud position among these
classes. ss,
AN EXHIBIT FOB MINNEAPOLIS.
There is nothing small, but their feet,
about the state fair management. Learn
ing by letters from exhibitors, and from
parties just from there, the exposition at
Minneapolis was fizzle, the officers this
morning boxed a small part of their
horticultural display, and sent it up for
exhibition there by a special messenger.
The exhibit is labeled ''From the State
Fair exhibit of 1892" When I tell you
that this exhibit is but fair sample of
the excellence to be found in every depart
ment of the state fair, parties visiting the
Minneapolis exposition will be able to
form some idea of the grand exhibit made
by the state fair.