The Mankato free press. [volume] (Mankato, Blue Earth County, Minn.) 1879-1924, 1884-02-01

Nlue IOT every Whit, SHOULD, ana mus
have proper returns for their labor
President Hoard i'm commenting OF
this plan of buying cream i'm the "Un
iOn," says in the main he likes it bu
asks how about the factor of "dishon
esty." We are often asked to throw
| light on this point. don't know O
anything that will keep u creamer,
man honest when subject to very grea
temptation except the "Grace Of God,
and patrons or editors are entitled /,
no exceptions.
!. But there are more ways of detectin.
dishonesty by the test system than by
any other plan yet introduced. Pat
rons can test the creamery man BY ask
ing the gatherer for sample of Their
cream which they can readily churn by
hand in fruit jar, which should cores.
pond with the test made from the same
cream at the creamery. On the other
hand if some of the patrons are careless
in the handling of the milk the butter
from their tests will point out the de.
linquent. can tell who are the ones
who have good dairies, and who try to
furnish us with good cream that will
make a high grade of butter but find /
am unable to determine the value OF
cream by its appearance. The cream
cry man is confronted with two short
ages, one of which we will call the
manufacturing shortage, the other the
shipping shortage. The first should not
occur; the second will occur and must
be borne by the manufacturer as an
incidental expense. The shipping
shortage amounts to from two to three
per cent, or from one TO two pounds
per tub.
1t has been urged as an objection
against the test system, that it increases
the expense of butter making, which is
admitted, il increases the expense of
handling grain to weigh it, or of the
merchant to weigh or measure his
goods; yet who would consent to buy
or sell without taking this trouble.
Why then urge this objection. What
we manufacture must 60 over the scales.
Why not what we buy? BY this plan
We gather the cream at one-halfthc ex-
pense that it requires on the old plan,
which will several times more than pay
the expense of testing.
The universal question asked the
creamery man at this season of the
year is how the creamery business paid
this year and il amuses me to hear. the
/ answers.
J If one has their confidence he gets a
very correct idea of the situation. If
on the other hand it is thought to be
none of the questioner's business, he
does not receive much light The buy
ing of cream is private business VEN
ture, and none delight in parading Il
loss, as it reflects on the management
and all take pride in being successful
Again patrons are slow to think that
any one dealing with them fails to
make money and Il man must live to a
ripe old age to get credit for honesty
creamery man has several hundred
patrons watching him with lungs dis
tended ready to shout fraud. He has
them all to watch and when he detects
them sending in cream that is not
straight, is it any wonder that he feels
dishcartcned and is almost ready to
proclaim the creamery business II fail
ltre? am not ready to SO proclaim il,
for am slow to believe our farmers de-
sire to return to butter making on the
farm. Neither do believe that the
wife and mother desire to return to
this hardest and most unrenumerative
work although the prices have advanc-
ed for the best grade of dairy butter,
but it is because the grade has improv-
cd, and the surplus has been sent from
the state by the creameries. But I'M
less the manufacturing shortage shall be
done away cream buying is failure in
Minnesota.
Repiyiir TO questions Mr.. McKinstry
said that where he cream is skinned
seeing this done it is, di1iicult in that
10, fol ISL h.,
mixed with the cream when il was
ly to determine Just what the butter
value might be. / think that where
the skimming is done alike and by the
same person, the test will vary but worry
little. We use preventative in the
cream which the gatherers add as they
get it. We gather three times week.
When patron is dissatisfied at the fact
of the test being made in the factory
out of his sight have always insisted
upon them making a test themselves at
the same time, and where this has been
done the result has always been slight
ly in our favor. l am confident much
better grade of butter can be made in a
"deep setter" The "pan setting" will
stand more carelessness than the "deep
setting" We judge of the quantity of
color necessary to be used by the APP
pearance of the cream and what we
know of our patrons, and the way in
which they handle their cows and
milk. Milk should be warmed before
feeding to calves. ! think that, pro-
vided the temperature of the milk is
not allowed to exceed and is kept at 20
degrees, cold water will ansN or for
cooling purposes fully as well as ice. 1t
does not follow that two inches of cream
in can will not make just as much but
ter as q inches of another cream in
similar can. Circumstances and feed
and many other things effect the butter
value of the cream. Our temperature
is 80 to 60 degrees in the summer and
62 to "a degrees in the winter.
Cream that is sweet is very little
thicker than milk and as it begins to
turn it becomes slightly leathery and is
tart to the taste. AS rule l should
not want to buy cream raised on shall
low settlers unless the facilities for
cream raising in this way are much bet
ter round the country here than they
are to-day. If the cream becomes too
sour We cannot make good fair test,
but it is not more than five per cent
that turns in this way. The more fresh
and clean air you allow to pass over the
cream when it ia at the turning point
the better is supposed to BIO the flavor
of the butter.
President Hoard said in reference to
this question of shortage that Prof. Al
bert by careful and diligent experiment
had found that at some seasons
of the year the Churn got about
as much butter out of the cream as
did the chemist, but that other seasons
of the year the churn did not get its
due proportion of butter, and he found
further that during the succulant feed
of summer, while the COWS were fresh
on grass, the chlrn got its due proper
ton of butter more nearly than when
the feed commenced to dry in the fall
in order to see if succulent food would
roots, ensilage and things of q succulent
nature and found that the evil was con-
nected almost Immediately. We owe
debt of gratitude to Professor Albert
for this work. Every farmer should re-
member this, that when he cuts his
hay for winter feed, and let's it ripen
and become woody because it will go
farther, he is denying to his churn the
power to extract the cream, and that
when he provides his cows with hay
and succulent food he is assisting the
churn to recover the butter from the
cream. That is the principle.
"The Cow, the Calf and the Pig"
was next read by II. B. Gurler, DeKalb,
Ill. The COW I look upon as the most
profitable of these. After making q
careful butter test from each of my COWS
l found it necessary to weed them out,
the result of which has been that have
succeeded in raising my average of but
ter per head from l50 pounds to 266
pounds and from SIS to SIS. Keep the