St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1885-09-12
The Dairy Depar1rnent.

The Dairy Department..
The dairy building was thronged yester-
day, and the visitors were highly pleased
with the large exhibit of butter and cheese,
and as the product was viewed by them
doubtless many mouth watered for taste
of the rich, palatable, mellow cheese and
the June tinted butter. The ornamental
prices too were closely observed, and the
art critics were amazed when they saw into
what fanciful shapes the butter had been
worked, and realized that a new field for
the profession had been opened up, which,
if cultivated, might lead to blue ribbon
and fame.
Words of..encouragementh have been heaped
upon the dairymen of Minnesota by rep
reSentative dairymen and officers Of dairy
associations from other states for the inter-
est they have manifested in the fair this
year. To those who are in the
habit of attending fairs in
other states, the display in the dairy build
ing has been very favorably commented on,
and we feel that the words OF praise be-
slowed will not be lost on our creamery
men and dairy farmers. The kind words
of Col. T. ID. Curtis, the veteran Of New
York, are significant, and his remarks
about breeding should be carefully needed.
WHAT A MODEST SECRETARY SAYS.
Speaking of Minnesota as dairy state,
Secretary McGlincy of the Northwestern
Dairymen's association said Minnesota is
destined to take high rank as a dairy state,
and will cause some OF her Northwestern
sisters to look sharply after their laurels,
or the North Star state will have them all;
she now excels in the quality of her butter,
as testified by the judges at the great eX-
position at New Orleans last winter. when
the contest was so sharp that the weight of
a hair might have turned the scale
in favor of some other compet-
itor. The rapid strides made in
dairying in the past two years
leads to the belief that she will soon equal,
if not surpass them, in the quantity of but
ter made. In 1850 the COW population was
little over 800, 600. Now there
ARE MORE THAN 500, ,000 COWS,
and they still continue to increase. Min
nesOta is possessed of wonderful climate,
and stock OF all kinds do remarkably well;
rarely do we hear of sickness among farm
animals; the native grasses OF the state
are so luxuriant and nutritious that dairy
cattle thrive on it with but little grain; and
the grazing season here is about as long as
it is in Illinois. Grass is the foundation for
feed for all domestic stock, and if there
were more of the tame grasses the right
step would then be taken, bar III time these
will be found upon every ts-in. Small
grains do so well here that the farmers can
raise all they want. The water supply is
both abundant and wholesome, and water
is an absolute necessity in dairying; in fact,
all the requisites for success
full dairying are to be found in almost all
parts of the state. Some people object to
l, Cf0+a hno Of ..ior ~
ter. but it is well known that farm ami
mails can be made comfortable here in Win
ter at a very trifing expense. With the
amount of hay and straw raised On the
farms. warm sheds can be made. by using
little lumber, and, by the way, lumber. we
may add, is cheaper in this state than feed.
1t is true that there is
GOOD DEAL OF POOR BUTTER
made on the farms, but that is because
they have not the facilities for making it
better; vet we think they should make an
effort to improve it, One great cause of so
much poor butter is that it is spoiled by
overworking. Butter should be worked as
little as possible, for the working breaks
the grain, and the butter becomes salvy
aud loses its aromatic flavor. Then too
many farmers wives are burdened
with other cares, and cannot churn
at the time the cream is in the proper state.
Old cream makes butter with white specks.
This arises from the fact that the casino or
cheeSy matter has become incorporated with
the butter fats. Poor salt is another cause
Of poor butter. and it is singular that people
will 5e willing to lose 5. or S cents per
pound on their butter, III order to save a
few cents On salt 1t requires only one
ounce of salt for pound Of butter. and the
best that is made is none too good for use.
We hope that people viii consider this
point. These causes OF poor butter can be
overcome and the country merchant and
the consumer can aid very much to improve
the butter made on the farms.
THE GATHERED CREAM SYSTEM
of dairying has, and will. prove blessing
to the farmers. Under this system the milk
is left sweet on the farm for feeding purposes
1t enables the farmers to make pork and
raise their calves. which cannot be done
when the milk is sent to the creamery. In
selling the cream the farmer gets about as
much for it as ne would if he made and
sold the butter, and it relieves the female
portion Of the household of the care of the
milk, cream and churning, and to the Tired
wife, daughter or hired girl this is quite an
object.
ter; arouse their pride, and Minnesota will
have no cause to regret that the products
of her farms are marketed in the butter
tub. the cheese box or in the shape of pork,
mutton or fat cattle.
W. D. HoRD,
president of the Northwestern Dairymen's
| association. says that Minnesota has reason
to be proud of the progress she is making
in dairy matters. Care and attention is
necessary in order to secure fine goods, and
as the people are recognizing that
fact improvement is being made that will
prove lasting.
Samuel B. Davis of Chicago. one of the
largest cheese buyers in the West, says they
make good cheese in Minnesota, and the ex-
hibit at the fair is very good indeed.
G. f. Dexter of Chicago of the Merchants
Dispatch line, himself an old butter and
cheese dealer, says the butter and cheese
on exhibition does the dairymen proud, and
he commends the officers for the deep in
terest they have taken in matters pertain
| ing to the dairy.
WHAT THE LADIES DO AND SAY.
| The ladies are all more or less interested
| IN dalrying, and many OF them have ac-
Quired considerable skill and reputation as
butter makers, and their names are becom-
| ing almost as familiar as household words
Meeting Mrs. NJ. 81. Lamb of Alma City,
and knowing she was butter maker of
considerable note, we obtained a few fig
ures from her concerning her
dairy. She says from Sept. 1, 1884. to
Sept. 1, 1885, she MIXED fifteen cows and
eight two-year-old heifers, from which she
made 5,715 pounds of butter, being an
average of 2S41s pounds per cow. The
butter sold at an average of 20 cents per
pound, making total Of 81, 1850, OF
S62.72 per COW. She says that the feed