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

l. ter, never. The first zee to il that thei
t cows have pure water-the latter won
s der what COW can want of water, an.
y way, and particularly pure water. The
: first provide convenient, well ventilated
= barns-thc latter do not seem to know
: what Il good barn Is. The first will keel
: up the flow of milk in their COWS b,
4 extra feed during the droughts of sum
mcr when prices are low, i'm order thai
they may have abundant yield in au'
= tumn when prices are high--the latter
hold the feed cent So close To their eye
( that they cannot see the milk dollar
: The irst-class, in Il word, are ambitious
of being dairymcn i'm the most proiita-
, bile sense of the word. They take Il
/ pride in their business, in keeping post
) eel in il, and their splendid success at
: tests their superior wisdom.
\ very serious mistake is the lack of
cooperation on the part of milk pro-
duccrs-anothcr, in going along year at
ter year without testing the individual
protitablcnesS of their cows.
All these are the errors of an ignor-
ant and Improbable practice. There is
Il better way, and all intelligent men i'm
the business pursue il. ! have tried in
these remarks To divide truth from cr-
ror as best | can, and Ia stimulate
Thought, rather than please the ear and
Halter vanity.
! cannot close without uttcring Il few
brief words i'm tribute To the memory
of II gentleman now dead. Ia whose ge-
MUS ami laborS the farmers of the north
west owe Il debt of gratitude which
they will never be able Ia repay.
alludc Ia the late {. {. Fairlamb,
the founder of the gathered cream syS-
tenn of butter making. Ii was his fer
tile brain. his patient hand, and inven-
tive purpose that in Il great measure
placed the scattered farmers of these
northwestern prairics on nearly an
equal footing with the older and more
favored dairy districts. His laborS
have added inncaSurably Ia the wealth
of the northwest. Although possessed
of frail health. his enthusiasm in de-
m"nStrating the practicability of his
ideas, WAS unbranded, and he contin-
ucd Ia work for the success of the gath
cred cream system, even aiterapproach
Ing death WAS visible to his own ewes
Tie added another instance Ia the long
line uf thinkers and inventors. whose
ideas and laborS have given to the farm
crs of the northwest and the whole
country. new encouragement and hope.
The Convention of this Association
held in this city Il year ago, was one of
the largest and most beneficial i'm its re-
suits of any like convention in the his
tory of the United States.
In all of the discussions there was a
conspicu ms absence of personal vanity
and a marked singlenesS of purpose to
accomplish the greatest good possible.
Let us work in the same spirit this
year
desire on behalf of the Association
to express its sincere acknowledge
mentS To- the entire press of the north
west, for the marked courtesy which
has been displayed in publishing, free
Of charge, the announcement of its
! conventions, together with full and ac-
curate reports of the same. The pro-
srcs> of dairying owes more to the
( press than t. any other one agency in
society.
Committees were announced IL fol-
lows:
Committee on Butter and Cheese
Hon. Hiram smith, Sheboygan Falls,
Wis; W. II. Hinty, Elgin. Ill. IF. Now
er, Cedar Rapids. Iowa.
VII w
Curtis. Fort, Atkinson, Wis; J. +. Nos-
Independence, Iowa; f.. {. Hunting
ton. Window. Mimi: X. ii. Rose. Man !
kato. MINI.
Committee on RcSolutiunS-C. +. !
Dexter, Chicago. H.; Col. Clarke W. |
Thompson. Wells. Mimi. J. g. Lam
bard. Chicago, H.: X. {. Judson, Farm
ington, Mimi: {. K. Beach White |
water. Wis
Committee on Ways and McanS--A. |
X. MckinStry. Winncbago City, Mimi.
Lovcioy Thompson. Stillman Valley, |
Ill.,; W. :. Green. Milford, Wis.
Committee on Dairy and Farm I'm
plcmcnts ID. De Land. Sheboygan !
Falls, Wis; l.. NJ. Potter, La Fox, Ill.,; |
L. ID. Holmes, Owatonna, MINI.
The next paper in order was that of
Mr.. +. {. Curtis, of Rocky Run, Wis,
upon Butter making by tie Private
Dairyman." He says that from expert
encc hc had found that in order to run
his farm to the best advantage it was
necessary TO let one-half run to grass
and the remaining h in grain. The
next question there J@as as to what
kind of stock would be the best to run
upon this grass. After consultation
with our worthy president upon the
subject am pleased 10 say that the
contents Of my paper are mainly owing
20 the suggestion, formerly given To ME
by Mr. Hoard In reference to the diff
ference III the quality of the butter put
H., I n,,lx.
that the higher quality ofcreamery but
ter must be owing mainly to the better
facilities which the creamerieS have
for making the article. Good butter
can only be made from cows well fed
and we'll sheltered. can see that just
as good butter can be made in open
pans rs in deep setting provided 1t has
pure air and a proper temperature, but
the latter system entails much less la
Dor than the old one. Sudden cooling |
OF the milk seems to raise the cream
most efectually. 4 temperature Of CD
degrees ! conceive to be held as near |
this AZ possible. Cool the milk a. low |
as 81 degrees il five hours. Or |
dinarvmilk is about three per cent. !
heavier than water. claim that a
proper acidity produces that aroma and
flavor which good butter should have,
and that an excess of acidity has Il con-
trary effect. Keep the product as much
from the influence ofthe air as possible,
for | am satisfied that, in order to pre-
serve it, contact with the air must be
avoided. Packing butter is of much
more Importance than Is generally al
lowed. The managers of creameries
understand the packing 50 that when
the tub is removed the butter presents
| Il
lutely necessary for butter. Many Use
the common barrel salt, but the best
grades can be bought at a slight advance
over the common price, and say that
! it il TO the interest ofevery one to Use
only this dairy grade. In answer to
questions Mr.. Curtis replied. In sailing
butter wash it we'll with water first
| before sailing. The rule is about one
ounce of salt to the pound, but perhaps
| | use a little more. II Is Of utmost i'm
| portance to stop churning at the granu-
lation point. This you can easily de-
termine by drawing off the water, when
you will find the butter like kernels of
wheat, which is the right condition for
sailing. ! would however recommend
the weighing of the butter and salt in
order to be more accurate. In 81 inch
cans consider it best to cover the milk
first allowing the animal heat to escape,
because do not look upon animal heat
as being at ali different to any. other
heat Ny milk is kept constantly COW
cred and make this a special point. l
do not work the salt into the butter by
hand. simply revolve it in the churn,
and while the butter is in the granulat-
ed state the salt becomes incor-
porated with it.. then take out
the butter and place it in a
butter worker or tray, work 1t over
| n Enu timns ONLY and them nlace IL in