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


larger when dropped than the Durham
or Hereford.
mistakes made under the Cream
Gathering SYSTEM by w. H. Croin-
wen. OF storm Lake, Iowa. There is 10
wonder that Il new system of this kind
should have its mistakes The shifticss
cream gatherer can make or mar the
! "re@,nciy, Z rsq;;::cs !. nan %ho Is
honest and Intelligent, with Il good
| knoWledge OF cream. No man starting
4 factory should take cream from any
| blit - or - lnch cans; nor should pa
| irons be allowed 10 skim their own
cream excepting upon the understand
ing that such cream should be tested
along. ! do not believe the test churn
will he popular, as it will not need too
mitch labor in large factories. By Gull
tivatinG good feeling with our patrons
we can gain their confidence and ea-
| TEEN. This cry of fraud INDUCED i'm
by some farmers would soon hide itself
IN shame, ii these errors were correct
| ed
| Replying to questions he said il would
| take near years 10 thorNu9hly master
the creamery business. He had never
| tested 'he f,-,no~'S cream ;.d;vid,,au,
20 find out whether lie was paving to
each man just what was due to him.
|
creameries can use that lest churn and
! give satisfaction to its patrons. Take
quart of cream for testing, and the
creamery man can vary the quantity of
| butter made, or cheat the patron. ac-
cOrding 10 the quantity Of acidity there
may he in the creama at the time of test
| inc.
Mr.. Mckinstrv said that if he churn-
cd the cream from 100 COWS separately
inc could make > per cent. more butter
than where all the different creams
were first mixed together.
! Mr.. Cromwell. think ii Il very
good idea to have an average test of the
cream, but To give complete satisfaction
! il Is Necessary ~ test each patrons
cream. IL We worked our butter Only
once we should have no shortage but
IN workin" il the second time as we
do, slight shortage results, but this
we are willing 10 stand on account of
tn" improved quality of the butter.
Our experience in the market is that
the second working of the butter doesr
not iniurc the grainor fibre We work
the iirs! time just enough to work the
salt IN, but the second Working is hcaY-
Ter. On general principles perhaps
=. butter Il better for only one working
unless the maker il an extremely fine
judge. We work twice because we
think the butter is likely to keep bet
ter for "a longer time. We hold the
butter between the workings from ~
to 10 hours AT a temperature of 90 de-
grces.
IL. -Ali,ior>olI, AN experienced but
ter buyer of New, York City. said that
witt, regard to the butter of the Storm
Lake Creamery ,lie thought il was u
very compact butter, not salvy, and
very clean on the trial. When the but
ter is overlooked the back of the tier
shows greasiness with sometimes par
ticles adhcr5hg. Salt is not The means
alone of keeping the butter; il depends
also upon the proper working
Mr.. Cromwell: Tie second working
OF the butter Is not so much for getting
out the buttermilk a. to solidiiy the
! butter. We use corrugated rollers.
Smoth rollers break down the butter
and injurc the grain. The majority of
creaneries are working only once We
use the Higgins Eureka salt, one ounce,
strong, to the pound.
! ii9n. jos. &:::::s2sga OF Storm Lake
not being present his paper en-
+ titled. Butter and Butterine' was
read by the secretary, as follows:
GENTLEMEN or THE ASSOCIATION
I If YOU will pardon me in opening my
papcr'on Il somewhat prosy topic. of
! purely business nature, j will give you
4 little quotation from holy George
Herbert, Il poet of the seventeenth cen
fury, which will fittingiy describe the
present aspect of this butter and but
terine question::
When God crectS Il hoIlse OF PRAYER
Satan builds Ms chapel there:
And Twill be found upon examination
Tdc latter Iiath tine larger congregation"
To-day, gentlemen, the Devil Of imi-
tation is abroad in our land Bv such
associations as yours you build up and
maintain something good, something
pure, something for theigeneral benefit
and welfare of all directIn. and indirect
ly interested in the product of the COW
from the time her pure milk leaves her
udder until part of it reaches the table
of the consumer in the form of the
toothsOme bit of cheese or the slice Of
delicious creamery butter. But follow
ing you along and shadowing your foot
steps comes the Devil of Imitation, sly
ly introducing the hog wherever and
whenever he can. What helped to stop
the consumption of American cheese i'll
England only Il very short time ago?
Reports of our putting lard in it. Re-
member, i do not mean to assert that
all the cheese sent abroad contained an
admiXturc Of lard: but some that was
sent did contain quit" a large per cent.
and very soon reports were spread that
! ii w.is unsafe t. ear oar American lard
chose. In this way we lost Il .nothold
gained tur our surplus cheese III one of
the best of foreign markets.
Coming Ia the topic i'll hand: what is
the Devil % Imitation doing to-day with
dairy ard creamery butter? 10 tell You
frankly and simply in az few words "a
possible Is all | Will attempt To DO.
| When | nave brought il 10 your atten-
ton, and YOU realize the magnitude and
| extent of the coming evil that threatens
to oyershadow our dairy interests, i
hope il viii be clear what steps we
ought 10 take for our own protection.
For the past lw" seasons Ii great deal
of capital has been embarked in Chica-
"a, New York, Philadelphia. and B0s-
ton in the maxim. up most excellent
imitation ri genuine creamery butter.
! This has been named Bntterine. IL is
made oi varying proportions of the lin
est El9in ar New York creamery butter
and deudoriZcd lard Soruc iactorieS
put in ~ much as forty parts !iIp butter
and sixty paris lard. Others put in
! thirty butter, and seventy lard. II is
stated that still others ruu NJ IS highas
cigiIty-iiyc parts lard, and fifteen Of
,-butter, this lattel being :utcned for
the lowest class of restaurants. and
boarding houses. The object of putting
IN the butter is Ia give the goods the
ring of the true metal. Tine COM
pound when thoroughly mixed il then
highly sailed and coloftd Il golden veil
low. and Jusc are elegantly decorated
with fancy brands. such as Clover Leaf
Creamery" ''tinyeTiaie Creamery"
"Elaln Lake Creamery etc., etc. Ini5
II then put III the hands Of all the COM
mission men tu sell as buiterine. 80
far so good. Ii is butterine a. the fac
tory. and il Is butterine in the middle
mans hands. BY HIM il is sold 10 the
retail grocer all right enough rs fine inn
itation creamery goosis. But when the
grocer gets it into lis hands he sells it
as creamery butter" This is where
the fraud begins. The imitation of
creamery butter is 80 very perfect that
even experts are puzzled in deciding az
to what Is butter, and what is butterine,
when Samples are placed before them.
In going into this question thoroughly,
while i'll the citr OF New York last De-
cembcr. examined and tasted several
lots, and could not tell which was which.
was informed, however, that there ia
only infallible test, and that Is 10 melt
the butterine, and suddenly chill it bv
surrounding it with cracked ice and at
once the lard goes to the bottom, and
the butter come 10 the top, and the line
of demarcation is very plainly visible.
This state incidentally to show that
means are not wanting to discover the
fraudulent mixture if inclination