St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1885-08-26
FARM AND GARDEN.
Words of Warning to Minnesota Dairy,
men on Keeping Up the High Grade
of Their Products.
Importance TO the Northwest of the
Fat Stock and Dairy Show
at Chicago.
selecting Seed Wheat Classification
of Young Stock at Fairs--
Farm Notes.
Minnesota Dairymen.

It is hoped that Minnesota dairymen,
after winning the grand sweepstakes over
Ill competitors for the best butter i'll the
world at the worlds exposition last winter,
NAV not fall into the errors that other
fine butter-prOducing communities have
been guilty of. Reputation may not be
rasjly won. and it is always thing that
needs a Jealous guardian. Once lost, IL is
said thai it can never be regained. Whether
this is true in a business sense, one thing Is
certaiu-if lost it is always the cause OF
doubt and closer scrutiny. In butter-mak-
ing this idea is illustrated in the decline in
the value of Orange county, New ork,
butter. which at one time stood at the head
of the list as to quality and price, but
Orange county makers grew careless.
Through a careful system OF manufacturing
Elgin. H., creamery butter came TO the
front, and took and maintained the Iead
number of wears. of late we have noticed
that New York state creamery has been
ruling l cent pound higher than Elgin.
Why is it?
An exchange says: ''In talking over the
matter with some of the leading men in
the market. they attribute it to the fact
that the Elgin factories got careless regard
ing the methods and materials employed by
them. while other sections were trying hard
to excel.
1t seems evident that no locality engaged
in the dairy industry can afford to rest
upon its lamelS.
Regulations won at exhibitions and In the
market: of the country, through long
period of careful, industrious use of natural
advantages, may be swept away i'll an hour
of carelessneSs. We have a special pride
in the reputation Minnesota creamery butter
makers have gained. and we say maintain
it, You have the great natural advantage
of climate, grasses and water.
Dairymen must not only employ the best
and cleanest dairy utensils, but they must
use the best salt. the most approved pack
ages. together with a liberal amount of
brains and elbow grease to make a sound,
delicious solid butter, that will stand the
test of keeping. Soft, slushy butter. even
if it is tine-favored when it leaves the fac
tory. quickly deteriorates in value; and a
few hours on the plate of the consumer,
especially in hot weather. makes it rancid,
worthless stuff. Salt is especially an item
which deserves more attention than it has
vet received 1t is the smallest item of ex-
pense in the whole process. and yet one of
the most important A Misunderstanding
salt oftentimeS lacks the fine flavor and an
tiSeptic qualities which are necessary in the
production of the finest butter; and the
difference in cost between using the highest
and lowest priced salt is so infnitesimal,
that using the latter in making good mate
rial into butter and cheese is like using poor
thread in making up good material into a
garment. Many of our dairymen eXpend
large sums in the important matter of Sc
curing good stock and producing good milk,
and then overlook other equally important
considerations.