St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1885-06-26

Mr. CurtiSS was warmly applauded.
o. c. Gregg of Marshall, Mimi, was
next introduced. He had come to the asSo-
citation prepared to talk about Minnesota as
dairy state, but had changed his mind and
would speak about practical butter-maklng.
The question was, could we not manufac-
ture our own cream successfully, instead OF
selling it to creamery menP He believed
that it could be done. God alone could
restore spoiled cream. Some one had said
the country now demanded
BUTTER THAT HAD A PEDIGREE.
He thought that quality was always sure to
win in the end. Keep your stables clean.
The way to do was to fill your manger with
feed, and when your cow stood up close 10
it, as she would when eating, measure
where her hind feet came, and an inch back
of that make trench six inches deep, ana
you would always have clean stable. Next
was your choice of COW. He liked the
Jersey, provided they were mixers. a cow
OF any breed that was good milker should
always be sought. To keep them warm, Wen
sheltered and well fed was the secret. he
was in favor of winter dairying. He would
rather warm small stable with the animal
heat of cow than try to cool all out doors
under July sun. Winter dairylng was oy
far the more profitable. The cool winter
weather gave the cow good appetlte, anu
cow was valuable in proportion 10
what she would eat Another thing, the
farmers of Minnesota and the Northwest
needed something to keep them busy in the
winter. They would have less time to
read the Texas emigration pamphlet and
would throw them away in the spring.
Look at it. You keep your summer dairy
cow through the winter on hot rations, and
when she comes out in the spring poor and
has recuperated enough to produce any
thing,
DOWN GOES THE PRICE
of butter and away goes all your chance OF
profit. Now, about making butter. Milk
indoors. taking good care TO keep it clean.
| Strain the milk as soon as possible and set
in your tank. Whenever you skim stir up
your cream thoroughly so that it may all
become mixed. You must learn to taste
your cream in order to know when it IS fit
to churn-it must reach slightly acid taste
before it is fit to churn-not allow it to get
| thin. Churn about fifty revolutions per
minute. Stop when the cream has gram
ulated about as large as wheat kernels.
Wash in clean water and weak brine. Now
add one and one-half ounces of salt to the
pound and turn your churn forty-eight reyo-
lutions, which obviates the necessity OF so
much working Work as little as possible
and pack in clean, sweet wood tubs. Cut
your muslin little larger than the top OF
the tub and crowd it down around the
edges. Then cover it over with a paste
made of salt and water, which keeps the
air out, aud lastly sell it
AS SOON AS POSSIBLE.
Butter never was so good as when it was
fresh. Use butter-color when your butter
is not the requisite shade. He wanted to
tell them about dairyman's nooning. He
spent an hour at dinner and took books and
papers to the table, and he and his man
and his wife and her help read and ate.
Some people Sneered at it, but if man
smoked an hour no one would complain.
He believed the day would come when the
farmer would chew and smoke less tobacco,
drink less whisky and read more.
c. E. Marvin being called for, by request
took the platform. We are here, he said,
to learn something about practical farm
life Diversified farming was what we
wanted and we also wanted to learn how to
produce the most we can per cow or acre.
He would tell how he made butter. Select
your dairy. Send a COW to the butcher
that would not pay her board. Milk
to talk while milking or to use any violence
toward the cows. He used no ice in the
tank where he set his cans. Skim when
the milk has stood twenty-four hours,
placing the cream in cans or jars in the
tank. Have the cream at temperature of
ffty-eight or sixty degrees
TO CHURN
and it should be churned in half or three
quarters of an hour. When his cream
granulates he gives it a bath of brine which,
after standing short time, he washes in
pure water until it is perfectly clean, after
which he puts it into worker and salts and
works it, using one and one-eighth ounces
of saltt the pound. After standing day he
worked it again and packed it, covering
with piece of muslin previously soaked in
mixture of eight pounds of sugar and two
| pounds of saltpeter, boiled three hours in
five gallons of salt brine. This forms
cement when it dries and effectually keeps
out the air. Being asked if he would adj
wise the farmers of the Red river valley to
stock up their farms and go into the dairy
business, he said: Eyes; the prices will
be better just as soon as the extreme hot
weather is over. No one thing will return
so good an income upon the investment as
cow" An animated discussion on prac-
tieal butter making followed, participated
in by MeSSrs. Gregg, Marvin and Mckins-
ely, which was cut short by the announce
ment that the boat was ready to start on
the excursion, whereupon the convention
adjourned till evening.
THE EVENING SESSION
was called to order by W. D. Hoard, presi-
dent of the Northwestern Dairymen's asso-
citation, who was called to preside by re-
quest, and who informed those present that
it was customary on such occasions as these
| to have the closing sessions both festive and
literary. Upon the present occasion the
feast could be omitted and the exercises
would be entirely literary. 5. S. Crockett
of Moorhead was first upon the program,
who sang ''Say Not Farewell" q. w.
Martin of Hudson was the first speaker.
He made short and very humorous speech.
Mr.. J. Myers then sang a solo entitled
'sRocked in the Cradle of the Deep" A.
P. McKinstry responded to the sentiment
The Dairymaids of the Northwest. Capt.
Asa Barton of Faribault next told what he
knew about dairy farming, which was done
in a very racy and inteesting manner.
Gen. La Due was then called upon to tell
what he knew about goats which was done
in very humorous style F. Deter next
contributed his share to the literary
exercises and was followed by Mr.
Hoard in one OF his rich stories.
Mrs. Rossiter of Fargo ssDg solo entitled
1.-THE Dairymaid's MnIiage," and re-
sponded to an encore with Scotch ballad.
Minnesota Rejoices in the Purity and Prom
inence of her Dairy Products; So Mote 1t
Be, was responded to BY G. e. Marvin in
very appropriate fashion. Mr.. ]. G.Lum-
bard responded to The Social Side Of
These Conventions. which was followed
by male quartet ''Ihe Choppers" which
in turn was followed by maggie" sung by
request by MI. Lumoard. Illinois is Min
| ,,nrnfn Gronfi,ncr I,r- N61 r p Mailman