Lexington weekly intelligencer. (Lexington, Mo.) 1871-1887, 1884-03-29
ASSOCIATED DAIRY1Na.

great tAlu0 u tu0 u64Iy SAOuuSSo "
the United States, which must forever
increase, both for home consumption
and export, and the. fact that at THU
date the amount is greater In dollar!
and cents than that of cotton (once sale
to have been king)and wool combined
or that of all the wheat produced il
this highly favored land of our, and the
further fact that there never has been
an over-production of no. l gilt-edgeo
butter, it is not a matter of surprise thai
rejecting business men come together
in q convention, to consider the feast
bility Of establishing creameries in this
locality, and thus become active partic-
ipants in an enterprise which promises
success, not only in the production Of q
strictly no. l article of butter, but to
do this with an appreciable balance on
the credit side of the ledger. 1t sonly
reasonable to argue, that without such
a prospect, no sane nan would engage
in such an undertaking, involving, as
it does, q considerable amount of mon
ey in its establishment. Philanthhro-
| pists and specialists may be willing, land
often do spend much time in expert
menting in certain directions, either
that mankind generally may be benefit
ed, or that certain scientific problems
may be established or disproved. But
q pactical business mar has an eye to
profit when he spends his money OF
gives his time; and who will blame
him?
Mr.. President and gentlemen, allow
me to assert, that the condition of a
successful creamery differ in no essen
tial or %perceptible degree, from those
of a successful individual dairy; ex-
cept that, supposedly greater amount
of milk, cream and butter, are to be
handled. 1 mean by this statement,
that the manipulation of milk, cream
and butter, in their various stages from
the udder of the COW to market, are
precisely the same; hence, in giving
you the salient points of a paying dali
ry, supported by my own experience OF
many years, and of many more years
of study and observation, you will
have the data upon which a creamery
may be made to pay. l can offer no
opinion as to whether it be more profit
able to receive milk at the creamery, or
to gather cream by measure or weight
Doubtless there are those here pres
ent who have practical experience on
these points, and will give it to you,
backed up by figures, which some
men say cannot and do not lie (?
Now, being somewhat prepared to
take q practical view of the matter I'M
der consideration, you ask: do cream
cries pay? or perhaps you ask, can
they be made to pay in this section OF
our land2 1 answer, why not? Estab-
lish or produce the necessary conditions
and they will pay. Anticipating the
next question: what are the necessary
conditionsp proceed to give you my
views, and shall endeavor to explode
certain theoretical axioms, practically
exploded long ago) if in my power:
First, that there are certain climatic
conditions which must obtain naturally,
and therefore cannot be controlled by
man. l admit that there is a Hcotton
belt" and also a 'ssugar belt" and that
it is folly to try to raise cotton or sugar
(if from southern cane) north of itt
northern limit. But when it is assert
ed--which at one time was the case
that the western reserve of Ohio is botf
the western and the southern limit OF
the imaginary dairy belt, l most en-
phatically protest and deny the prope-
sitien.
I had the honor, it any attaches, of
being one of the pioneer dairymen OF
northern Illinois, said at that time to
be out of the s'dairy belt" because too
far west, and minus tame OF cultivated
grasses. For eleven years l marketed
my butter, and that made after oul
method by some Of our neighbors. in
st. Louis, and often obtained from 2;
to 28c per pound, when ordinary dairy
butter retailed for from 10 to IL cents,
and l could now give you the names Of
a core Of old residents of St. Louis,
my farmer patrons, who would al once
be recognized as gentlemen and ladies
Of the very elite of st. Louis at tina,
time. Out of that proven fact, namely,
to produce the best kind of butter in
that section, have grown the vast dali
ries in northern Illinois, Wisconsin
and Iowa, the former now represented
by the Dairymen's Exchange of Elgin,
Illinois.
Illinois has now 400 creameries in &C.
tive operation, Iowa has over 600, and
Wisconsin has nearly as many, and
number Of private or individual diaries
besides; and New York and Boston
and other eastern cities furnish the
consumers of their dairy product, moi
even to mention the expectation Of the
same.
But to return to my proposition: I'm
like the sugar and the cotton belt, the
conditions of successful dairying are
almost entirely under the control O
man, because the temperature required
for milk, cream and butter, and the
apartments in which to manufacture Oh
store can be artiicially produced. Ice
in summer, and wood and coal in win
ter, with the best adapted apparatus
and careful observation, will, or rather
can be made to furnish a temperature
most favorable to produce the best re.
suits, even here in this section, though
most likely at a little extra cost.
Allow me new, MI. President, t.
mention certain other conditions nee.
essary to success, and then, as brief,
as may be, discuss the same seriatim
You would need, 1. The best breeds O
cattle, adapted especially to the pro.
duction of butter. 2. The right kline
of pasture and feed. 3. The proper
temperature in the buildings. as al.
ready stated. 4. Pure water for the
drink Of cattle, and in the manipula
/ SAOA VA oSSSioA1o3 oAASA 1loO vi LII OllLlC
itself. 5. The utmost cleanliness of tn,
Operatives, utensils, air, feed stables
sheds, etc. 6. The best and most reg
ular a r of the animate and inanimat
/ factors in your enterprise, and last
though not least, a thorough knowl
edge of the hoW. or modus operandi o
practical experts in the high art OF max
ing butter, with the business tact an,
Experience to put the products Of you
dairy on the markets, not only in tn
best possible condition, but also at tn
, right time and place, to effect a sur
and profitable sale.
Now, as to the first item, allow m
q to say that it would be we'll nigh i'm
= possible, without an enormous outla,
= Of money, to start with the best know
butter breeds of COWS, but as this en-
terprise should show at the beginnin
i, sure signs OF permanency and stability
it is certainly correct to begin with til
!, best that can be obtained, and the
"breed up" While it is undeniabl
= true, that there are certain families {
= strains in each grand division of mes
cattle, which yield rich milk, and whic
would prove very valuable in a butte