The Northern Pacific farmer. [volume] (Wadena, Minn.) 1878-1885, 1883-12-20

Fourth MILK quickly and strain at ence;:
and set apart from anything that can inns
part bad odors. Set in deep cans;e skim in,
about twenty four hours, aid sir theWhole
every timesyou put cream into the cream
tank. ssHe went on to show very Viyidly
the striking contrast between the careless,
ignorant dairy farmer without plan of judy
ment, and the improved dairy farmer who
takes due care OF every poitn of his herd,
and etlhis milk and cream. He said ga to 66
deg. in winter. and Sc to SO deg. in sum-
mer is the proper temperature for charming.
A paper was read by o. 9: Gregg OF Mar
shall, How to Make Farming IN Minnesota
Successful. He said:
The style of farming in this section of
Minnesota for the past ten years has not
proved it paying business. Mortgages are
perity is not apparent Successful farming
is not connected exclusively with grain rails
ing. 1t must include stock raising. Wheat
raising, if successful, must in the future
mean to take cheap wheat to the worlds
market. Our experience in wheat raising
is not promising for this section. But Min
nesota is the very first as an oat state, second
as rye state, third as corn state, and in
the higheat place we must put the produce
ton of grasses. Blue grass, timothy snd
clover are perfectly adapted here. Acre for
re We cannot be beaten in these. We have
been irving to raise the most difficult crop,
aad disreearding those more natural and
most profitable.
On the management of creameries G. u.
Venom Of Mankato, said:
Successful management, in order to ot-
TIN the best results, involves the best
means and SILL in the manufacture OF but
ter; good fnanciering. and retaining the
highest degree of confidence and good will
AMINO nafrors
H. 4. Holmes of Chatfiel followed on the
same subject!
First, rnust be corporation Of the cream.
cry men with each other. Farmers are
coming to recognize the creameries as their
| best helpers. The difference in weather
and station makes difference in the guam
tity of butter obtained. For:y.eight to IS
| deg. is the proper temperature tor raising
cream. Ice should not be used in raising
cream.
The last point was disputed by Secretary
Rice, Mr.. Huston and Col. Littler.
Mr.. A. P. McKinstry read paper on the
best methods of testing cream. He said,
| two methods are known to me-, which have
! the past year met with saccess: First, the
test.tube plan; second, the Schach d Balen-
der system. The tube system gives only a
solid inch ofcream, without reference to is
value as butter maker.
! The S,hach q calender plan consists in
taking half inch (564 cubic inches) Of
each patrons cream, churning and weigh
| ing the butter ~ itself, thus determining
the exact amount Of butter he should be
! paid for. The butter in the cream is in fact
| what is purchased. The test is, of course,
made at the creamery. Any one can
make it at home by takin a two-quart
fruit jar aud putting in quart OF cream
| and shaking it by hand until the butter
| comes.
! R.v. E. Miller, D. D., pastor of the First
Methodist church OF St., Paul, gave an adj
| dress on Mental Culture aud Agriculture.
! An address was made by Col. h. M. Little,
| so meny times re-el 4cted secretary of the
National Butter, Cheese and Egg association.
His subject was the Importance OF Our Dali
| ~ Interests. One spea er says: 1.-The COW
is the best mortgage litter in the world"
| Another said; There is sach thing as a
dairy b. II, lust as much IS there is No. l
hard wheat belt, and we are right in the
midst of it."
| Tnuraday morning alter an inspection of
| the dairy fair, the association l:ste ned to
the lecture of DR.. Grange on health OF ami
mels. He took up first the cause of sbor'
ton, naming amoHg these:
| Very col | water in later season before psr-
| turition. Frosted food, especially ro~ t..
| mpure water. Excessive muscular exsrtion
l a. IL
abortion shoull be kept quiet. Ss5atives
! should be administered, such as tinc'ure OF
lau lannm or choral hydrete, andlkept in a
CAREFUL ventilated room. If the mother
! is properly cared for, milking should be
stopped six months before the birth of the
calf; should be carefully fed, but not made
TOO rat; allowed plenty of outdoor exercise;
no surgical operations. After caIving,
mother kept in a comfortable place for a
| Shn
be attended to. Membranes removed from
| nose etc.
Col Littler has used for eighteen years
| one pint of wheat flour seal led to paste
for the successful bringing away of the
afterbirth. Garget is Inflammation of the
rdder, often accompanying parturition OF
deep m lsers, all quarters or one being
! affscted-resul5 Of over-suprly Of milk.
! Sometimes result of bad m:lsing. GLAND
hard, hot aud red. Two forms of treat
ment, constitu, ional and local. First con-
sists in removing consti patton with epson
! salts, etc., then give diuretics like saltpetre.
Local treatment consists Of application of
hot water to cause fermentation, or poul :.
tice of spent hops, which retain heat and
moisture long time.
| There was discussion ON the Soho oh &
! McKinsley and G. A. Houston advocated it,
| and believed that this would in time pre-.
! vail. This method is fair to both buyer
! and producer. A certain quantity ofcream
| does not represent certain quantity OF but
| ter. G. A. Houston then discussed the i'm
portance Of brand regulations:
BranCs in connection With any other
| good article are very valuable and n1por-
| tant. A certain brand of -four sells for
| twenty-five cents more in Cedar Rapids
| than any other. The same fact is true OF
| the dairy. Egin creamery butter establish
| Ell OR market price. If any creamery will
produce uniform grade of ii rst-c class pro-
duct,its brand will add TO the value, and es-
| tablish and maintain a reputation.
Gil. Littler spoke of the Grimm 81 ty Of
using another's brand without permission
A Law should be on every statute book
| making the fsl:e use of brands peral Of
tense E. D. Potter, Minneapolis deslsr,
| spoke OF the producer keeping the products
| Up to the brand. Never use your brand on
| inferior srticles. a vigorous discussion
| next following on butter or cheese, in which
Lawrence Disnam, Lansing, said that
Farmers did not recaive dollar hun
dred for their milk by selling to creameries.
The cheese factory pays this. He gets his
ur;ng commences. There is too wide diff
| ference between the price paid for cream
| and the market price of creamery butter.
President Marvin, who manufactures
about one. half of the cheese produced in
Minnesota. said:
The average paid for cream in Olmstead
county was IL cents last summer. One hun.
dred pounds of milk makes four inches of
| cream. Add the values of skim milk for
calves and pigs.and saving softime. Butter
| is a nece .sity. Not one IN six eats cheese.
| Butter making is not liable to be overdone as
| is cAeese.,making. In thi1.l7 settled counties
| butter is the most profitable. The over
! production of cheese is easy and reduces
| the market. The price should be fixed for
| both cheese and butter when either pays
| best.
G. A. Houston believed in cheese factor
| les and in craameries, too. His factories
| are fixed up to make both butter and cheese
In June and July they make butter, and
| let the calves lave the skim milk. The rest
! Of the season they turn to cheese. A spirited
discussion followed. The general senti.
ment was that both we're profitable in their
| place.
The committee on change of name rec
commended change to Minnesota butter
| Butter Cheese and Dairy association. Adopt
| ed.
The committee on premiums awarded
On Creamery Butter-First premium, F.
D. Holmes, Owatonna; second, Malvin &
! no entries. Dairy Dutter-Fi1st premium,
S. N. Fr;sbee; second, A. P. Mcbride;
! third, N. J. Leavitt. Roll Butter-First
| Spooner. GRADUATED Butter-First premi.
Holmes. Sweepstakes on Butter First,
n nj Marvin r. 0oH