St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1885-06-26
PROFITABLE FARMING.
Dairying Believed to be the Thing for
Farmers to Engage in to Be-
come Prosperous.
The Northwest Shown to Possess All the
Requirements Necessary for
This Business.
Able Dfscourses by Experienced
Men Upon the subject OF
Butter-Making.
After a Pleasant Literary Evening
the State Dnirymen's Associa-
ton Adjourns.
The DairYnlen.

9 a. M the larger portion oil the visitors re-
naired 10 the stables of II. G. Finkle, of
this city. who exhibited his splendid stud OF
horses and had them move for the enter
tainment of those present. After review
Ing this exhibition most of the people VlS-
tied the nursery of Andrew Hotes, after
which they repaired to the hall. The fol-
lowing additional arrivals were noticed this
morning:
0. E. Marvin of Rochester. who was gen
eral superintendent OF the dairy exhibits of
the world fair ct New Orleans.
s H Nichols. supreme court clerk, and
wife of ST. Paul.
W. W. Braden, state auditor.
George W. Newill of Faribault.
W. II. 2. TOtten. treasurer of the New
York Merchants exchange. was first intro
duced. He had come 1860 miles to attend
this meeting, and his wife and family feared
to have him come for fear he would be
killed and scalped by the Indians. He said
he was a BIG farmer down East, his farm
consisting of fourteen acres. which was a
bic farm down there. His father was a
bic farmer. He had been ploughing the
ocean for sixteen years. The success Of
Eastern farmers lay in their small farms.
What the people of the Northwest ought 10
do was to divide their great farms into
small ones. These great
BONANZA WHEAT FARMERS
OF this section would do well, if they would
give away a quarter OF a section once IL
while TO some one who would establish
dairy on il. He could well remember,
about three years ago, when he saw the
first package OF Minnesota creamery butter.
It was nothing uncommon now for people
to come into his store and inquire for it.
People thought they could make just as
good butter at home as could be done at the
creameries. This was not so. 1t
could not be done, for many of
the conditions were lacking. Uniform
treatment and uniform temperature were
possible at the creamerieS andnOt always at
the dairv Mr.. TOtten then went into the
matter of spurious butter. He said they
proposed to contine their efforts to Danish
it. Although one law had been declared
unconstitutional, they still had a prOhib-
itory law on their statute book, and arrests
We're being made under it. There was no
oleomargarine now, but there were many
hog products, such as butterine, etc. The
country was full of it, everywhere. ou
may be eating it here, for aught know.
Are we a nation Of frauds? Tons OF red
clay, he said, were annually sold to be mixed
with red pepper. People everywhere ought to
combine against such monstrous frauds.
next winter and stay there all winter, if
necessary, until they secured the passage OF
some law that would prove operative. A
number Of interesting questions and answers
followed.
Mr.. F. D. CURTIS
of Syracuse, y. Y, made some remarks,
among which We're some practical sugges-
tons concerning the proper sort Of package
in which TO put up butter for shipment.
Any kind of sweet wood would do, cleansed
with brine. in which the butter should be
firmly packed and covered with brine, then
set in a cool place. He thought the prac
tice of raising cream in so low a tempera-
ture as was quite common now was dele
teriOus to the bookkeeping of the butter.
Gen. Laduc was next introduced, who
read very learned and able letter on Min
nesota, its climate, soil and special adapta
bility TO dairying. The tropics. where they
had six months rain and six months
drought, were not suitable for dairying.
The animals found there were were thin
and lean, that they might better withstand
the heat, while in cur cooler climate ami
mails readily took on fat, and cows were
capable of producing large quantities of
milk. Not only was the climate Of Mime
sofa favorable to dairying, but the soil and
water were also finely adapted to that end.
The grass was better and nowhere could
such grasses be produced as in this section.
Water too, was abundant and pure and as
we had plenty of good cattle and plenty of
intelligent men and women from the best
of all nations, there was no reason why we
should not be a most
SUCCESSFUL DAIRY REGION.
The afternoon session was opened by
recital of How to Make Butter, by Mrs. V.
c. Holmes, a practical dairymaid, who re-
sides at Owatonna. Mr.. F. d. Holmes of
the same place, followed with a paper upon
The Profits of Dairy and Stock Farming.
He spoke of some people becoming farmers
because they did not possess brains enough
to do anything else. But he never knew
any such to be successful farmers. 1t took
man of brains to be a successful farmer.
His paper was full of good points.
T. D. CurtisS of Syracuse, n. Y, fol-
lowed, and by request spoke more particu
larly upon Butter-making. Most of those
before him, he pronounced, were engaged
in dairying, in small way at least. The
deep setting he thought the most simple
way. Keep the milk in cleanly way,
have nothing but smooth tin vessels in
which to handle your milk and have them
always washed and clean. If in the cool
season of the year your milk becomes too
COOl. II oilOu4u Uc 1dloSu III ltiII ny
artificial heat and set it as soon as possible
after milking. You must keep the temper
ature of your milk higher than that of the
room in which you keep it if you do not
want it to
ABSORB BAD ODORS.
He thought milk never ought to be al
lowed to fall below fifty degrees. Let your
milk stand at least tWenty-four hours after
setting. Do not mix cream of different
ages, or from different COWS, any more than
can be helped. Feed has very much to do
with butter-making. In the winter little
enSilage or roots mixed with the cows feed
would prove advantageous. How soon
shall we churn? AS soon as could be done,
with churn of almost any kind, at forty
dashes to the minute. As soon as your
cream begins to assume granulated form,
quit and draw off your buttermilk. Then
put on a weak brine, which after being al
lowed to stand a short time is drawn off.
Now. if you can stir the salt into your but
ter, do so by all means. for nothing harms
your butter so much as pounding and smash
ing it i'll working. 1t breaks the grain of the
butter. Do not use coarse salt, for it not
only does not dissolve, but cuts the grain.
Work your butter as little as you can. More
is hurt by overworking than by not enough.
Select good, clean package, wood or tin
lined. and put in your butter, pressing il
down towards the sides from the center.
PACK IT FIRMLY.
but not too harShly. Over the top put a
piece of clean cotton cloth. Set your tub
up from the ground in a cool, dry place,
free from odors. Questions and answers
then became the order. Mr.. Curtiss was
asked if distillery or brewery swill was
suitable food for a COW, and he replied that
he did not think it was, and would produce
yerv bad results after a time. Ensilage.