The Warner weekly sun. (Warner, Brown Co., Dakota [S.D.]) 1883-1885, 1883-12-21

f=NNJ $50 NAo@JS 90 AVAIL AfNA5s Az
might have quoted the remark of a Penn
sylvania owner of a small framed breed.
who averred Won can pick up your Jersey
COW and carry her when you %ant her, bat
set her down and milk her aud 1t will tire
you to cary away the cream" The Polled
Angus, with large frames and sturdy consti-
tutions, are regarded highly as beef cattle,
and ShOrthorns, Holsteins and other breeds
have their warm advocates, the predelic-
tons OF the owners probably g%oVerAing their
judgment to some extent.
Tie first paper read was on Creameries
and Their OBJECT, by F. A. Richardson OF
Austin. He said:
These are varied and many.
FiTst-it is TO make better butter larger in
quantity and more uniform in quSlity. In
proof OF this we simply refer 10 the daily
market quotations. our Who'll attention is
paid to this II branch OF industry. New
Llans and met Is are tried constantly. We
watch oar cream and chuCn il st the right
time. We gain a uniformity and q quar-
tity that 200 or 300 patrons guessing at the
condition of the cream cannot reach.
~SeCoDd-In he wake Of better butter
comes q better breed of ca&!'. 4 farmer is
no longer Satisfied to milk a COW that does
not yield a good flow of rea onably rich
milk. The farmers are culling over their
a W NN w hCA AdihIl HUN VA
same hRmber of COWS.
Third The creamery system allows the
farmer to Keep more stock as the home
labor is ] ghtened; can take better care OF
them, bestow better treatment on them. A
patron OF q creamery finds out that kindness
to his cows pays at the cream gauge.
FOurth--IE educates the patrons how and
where to set their milk to get the bet re-
sults.
Fifth-It furnishes the patrons with a
market al their own door and pays him his
cash, and all the hard labor of making
butter is removed.
Sixth "A creamery assists dairyman who
are not its patrons by mogeing ont Of their
market large quantities OF butter which
w3uld other wise be in direct competition
with their business.
Seventh-It euabl IS the farmers to raise
his calves, swine and poultry in good con-
ditior.
Eighth--lt brings character, reputation
and wealth to the community where they
are established. We quote O,msted county
In Illustration. Mi.ne.ota is the best diary
state in the Union, and we need fear no
market competition for our creamery pro-
ducts.
An intefe sting discussion was brought
out by this paper, regarding the practical
work Of gathering cream.
In regard to the handling of milk Mr.. b.
F. Holmes oil this subject said: .
First Select good cove kind. yellow
skinned, quiet.
Secoud-dive good. warm stable.
Third-Give her ell she can eat and di-
gest. Put in stable summer and winter
Blike. .~' f..."
Fourth Milk Quickly and strain at once;
and set apart from anything that can inn
part bad odors. Set in deep cans; skim in
about twenty. four hours, aid stir the whcla
every time you put cream into the cream
tank. He went on to show very wildly
the striking contrast between the csrel Sc,
dairy farmer without plan or iudg-
meAt, and the improved dairy farmer who
takes due care OF every poitn OF MS herd,
and eiiais milk and cream. He said GA TO 60
deg. in winter. and SO TO 5S deg. in sum-
mer is the proper temperature for churnlng.
A paper was read by O.. G.. Gregg OF Mar.
shall, How to Make3Farming N Minnesota
Successful. He said:
The stv ls of farming in this section OF
Minnesota for the past ten years has not
proved il G paying business. Mortgages are
stacked up in every county aid great pros
Derity is not apparent. Successful farming
Is not connected exclusively with grain rails
lac. 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 q rye state, third as a corn state, n In
the higheat place we must put the produc-
lion of grasses. Blue grass, timothy and
clover are periec ly adapted here. Acre Tor
q re we cannot be beaten in these. We have
oeen s irving 10 raise the most difficult crop,
aad d~isreesrding tsose more laturst and
most Profitable.
On the management OF I. ~.
Vernon of Mankato, said:
Successful management. in order to OBJ
ttin the best results, involves The I best
means and skill il the manufacture oil bat
ter; good financiering, n retaining tba
highest degree of confidence and good will
among patrons.
III. A. Holmes OF Chatfisl ] followed on the
same subject:
First, must be CO. operation of the cream
efy mon with each other. Farmers are
coming 10 recogNizs the creameries as their
best helpers. The difference in weather
and station makes a d n .rence in the guam
tity OF butter obtained. For:y.eight 10 80
deg. is the proper temperature for 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 a paper on the
best methods of testing cream. he said,
two methods are known TO me, which have
the past year met with success: First, the
test-tube plan; second, the Schsch & Balen-
der system. The tube system gives only 9
solid inch ofcream, without reference to its
value as a butter maker.
The S,sach q calender plan consists IN
taking o half inch (s6a cnbic ainches) o.
each patrons cream, chu.ning n weigh
ing the butter ~ itself, thus determining
the exact amount OF butter he should be
paid for. The butter in the cream is in fac
what is purchased. The test is, OF course
made at the creamery. Any one car
MAKE it at home by takin o two-qlar'
frait jar aud putting in q quart oil cream
aud shaking il by hand until the buttel
comes.
R4v. f. Miller, ID. d, pastor OF the First
Methodist church Of Sc. Paul, gave an nd