Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1882-09-07

cry man SENDS his wagons over certain terri /
tory, visiting the farm houses gathering the |
cream. This system enables the farmer |
to carry on the dairy business, and at the I,
same time to engage in other farming OPP
erations. I'm the cream gathering system
the farmer provides himself with
cans, in which he places the milk
to cool, and await for the
cream to rise, after which he skins the
milk, putting the can in cool place to
preserve the cream, when the cream
gatherer comes along, measures the cream,
paying SO much per inch for it, and giving
the farmer check then and there for it, so
that under this system the farmer can get
his pay every day if he desires it. The
standard cans used are SO constructed
that one inch of cream will yield pound
of butter. The price of the cream varies
according to the price of butter. By prop
erly cooling the milk,
THREE POUNDS OF BUTTER
can be obtained from 100 ponds of ordinary
milk and if grain is fed the yield of butter
can be greatly increased. A gentleman liv-
ing in Illinois, who uses the Cooley system,
reports a yield of over five pounds of butter
from some fifteen COWS, while a gentleman
in Iowa, by the same system, reports a
yield of over four pounds of butter from
100 pounds of milk. 1t viii be seen that
the yield depends largely upon the manner
in which the COWS are cared for, and the
amount Of grain given them. This system
is quite popular and pays nearly as well as
the whole milk system which is in vogue in
Illinois and Wisconsin. BY this system
THE SKIM MILK
is left on the farm, and for feeding pigs
and calves it is worth at least 20 cents per
100 pounds, thus giving the farmer an
opportunity to raise his calves and keep his
herd up. At Elgin, Ill, the dairy farmers
pay cut about $250,oo0 per annum for
COWS in order to keep up their herds, a
sum by far too large, and which could be
avoided if the system of dairying was
changed. Under their management, they
are obliged to import COWS from the
neighboring states and run the risk of
getting inferior animals, which they are
obliged to sell to the butchers at q sacrifice.
We hope that the farmers of Minnesota
| VIII thus see the need of
RAISING THEIR CALVES
and thereby replenishing their herds at
really very small outlay. At Elgin cows
OF fair to good milking qualities are now
selling at $45 per head. In this state they
are selling at $50 to $35, and here they
can be raised very much cheaper than
they can be in Illinois, where grain is
higher. The dairy farmer who raises his
calves reaps two profits from his COWS,
and has made a long stride toward pros
perity. To Minnesota then the dairymen
of Illinois viii have to look for COWS, as the
herds in the latter state are being thinned
out without any supply at home to take
| their place. Should Minnesota farmers
conclude that it would not pay them to
raise their calves, the COW So pply for the
| Northwestern states would be summarily
cut off, and that without remedy. Then
let US urge the farmers to raise all their
calves, and if percharce the heifers should
prove failure as mixers, they can be
sold to the butchers at a profit above their
cost. Many farmers spoil their calves
when quite young, and then lay all the
blame on the animal. The first few weeks
of the calf's existence often decides
whether it will prove of vulue when it
comes to maturity, so that if the farmer
will pay attention to the matter, he can
have good mixer, while if he does not,
he is almost sure to have poor one.
CREAMLETs.
Creamery men, in order to succeed,
! ,~,ro+ hove c,ooJ oroo,,, o~1 40 -;oL4 l-:rl
Of utensils to manufacture good butter.
Those who have attended the state fair,
have doubtless seen many implements,
all of which are highly recommended by
their owners. The first great need in a
creamery is q good churn. In Illinois
where the best butter is made, the Curtis
rectangular churn, made at Fort Atkin-
son, Wis, is consid cred the best that can
be used, and are in fact, about tie only
kind used. The Mason Power butter
worker, made at the same place, IS also es-
sential for the production of good butter.
The GLOBE desires TO give creamery
men the advantage OF its knowledge in
relation to these matters.
Farmers will find grade shorthorns the
l DSOo SCWo IOI IAllA tiuO II plO-
perly handled they will yield large profits
Butter should be so well made that it will
sell on its merits at any time and place
The aim of the manufacturers should be
quality rather than quantity.
Creameries are multiplying so rapidly IN
southern Minnesota that it will soon be ne
cessary to organize a dairy board
Of trade at some central
: point, say at Rochester, where
the manufactures can meet the dealers and
sell them their products. Such an insti
tuition will be necessity ere long, and il
will prove beneficial. The refrigerato,
on the fair grounds keeps the butter il
splendid condition, notwithstanding the
heat and the great crowd which loiters
about the building Exhibitors are
, becoming a trifeanxious about The
, premiums now that the awarding commit
tees are at work. twill be good butter
that carries off the prize. Grease has &c
show in the dairy department.
Floral Hall.
As you enter floral hall from the west, x
the left is the exhibit Of theIttate univer
sity. 1t comprises three distinctive de
partments, and is under the direction O.
| profc Portor op1 Ho1l ,c,;c&al ~ , 49,