Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1882-09-04

cries The only secret to this mystery. So
called. Is regularity and uniformity. Regu.
larlty IN feeding, watering. caring for and
milking the COWS, without which there is
an absolute certainty of failure. The most
successful dairy farmer anywhere is the
one who ho@.rigidly adheres to regularity.
who IN fact, insists that the family
may be neglected, but the COWS
never. Closely allied to regularity is uni
formity on the part of the butter maker
His cream must be kept at uniform
temperature; it must ripen uniformly
must be churned uniformly; the butter
when IN the little pellets must be washed
carefully; it must be colored uniformly: it
must be salted with accuracy: guess work
will not do; the salt must be weighed as
carefully as though it were gold; the but
ter must be worked uniformly. A turn too
much on the table may break down the
grain, destroy the flavor and cause rancid
ity in comparatively fresh butter. Then
uniform style of package is necessary.
as often the package helps very materi-
ally to sell the butter.
AIDS IN THE BUSINESS.
There may be those who have concluded
to try their success in dairying. but who
from reading the preceding paragraph may
feel discouraged, but to all such we can say
that only the faint-hearted fail. There are
many apt teachers in Minnesota as well as
in other Of the Northwestern states. men
who make no pretensions of being able to
appear before critical audience. in a well
rounded address, but who in quiet, con-
versational way explain the modus operandi
and make it SO plain that all who
desire can readily learn it.
Then there are annual conventions
composed OF dairymen, butter
and cheese makers, stock growers and 9TH
ers. where much information of great value
can be obtained, besides the various associa-
tions publish full reports of their meetings,
and beginners can purchase them for tri-
fe- and can peruse their pages at their
leisure, digest their contents and speedily
become possessors of the essentials to the
business. These conventions are held
usually at seasons when the farmer and the
butter maker can attend without serious
Inconvenience. One of these conventions.
held under the joint auspices of the Ma
tlonal Northwestern and Wisconsin associa-
tions, viii be held at Milwaukee. COM
mencing on Monday, December 4. and
closing on Saturday. the 9th. There will
be large display of butter, cheese, dairy
cattle, and all the utensils required
for the making of butter and cheese.
and the managers announce that both will
be made each day during the fair and con-
vention, and many of the more successful
dalrymen will be in attendance to give
them modes of conducting the business, so
that all who desire can learn from practi-
cal men how the business is managed.
Minnesota dairymen have many advanta-
ges over those who started the business in
Illinois third of a century ago; they
were often obliged to make trips to New
York to learn how cheese was made, and
when the first creamery was started in
illinois, some twelve years ago, commit
tee visited New York for the purpose of
seeing plans for the building and
information as to how to make
butter. The people of Minnesota
can visit their neighbors in
Iowa or Wisconsin, or even in Illinois.
where they can obtain the knowledge nee
essary for making them successful in the
business. The Minnesota Butter and
Cheese association will hold its second an
nual convention at Rochester, commencing
on the first Tuesday in March next, lasting
through the week, and those farmers who
are in the least interested, will find that if
they attend the time occupied in so doing
will be most proftably spent. The state
fair will also be good place to acquire
knowledge, and during the remainder of
the fair farmers, dairymen, stock-grow-
ers and butter and cheese makers should
attend.