St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1886-01-28
WISCONSIN DAIRYMEN.
Proceedings of the Convention in Ses-
sion at Richland Centre.
Valuable Exchanges of Opinion on
Cheese and Buttermaking.
Special to the Globe.

Special to the Globe.
RIcHLAND CENTRE, Wis, Jan. 81
The second session of the Wisconsin Dairy
mems association opened with large num-
Der of new arrivals from the Eastern pOr-
ton of the state. Prof. Armsley of the
Wisconsin university discussed the value of
rich food for producing milk. He
stated the richer the food the less
water in the milk. He fonnd corn meal,
oil meal. bran, fodder, corn and hay were
the best feed for the COW, as these articles
produced butter fat and casein. May AL
word of New York gave his reasons why we
churn and how. He asserts that milk is an
emulsion, and that the butter fats are not
held in sacks, hence there is
no necessity for rupturing or
breaking them. This statement
did not meet with approval by the dairy
men, who long have held to the views that
the butter fats were held in little sacs or
cells. Quality was the leading idea in but
ter making, and this should be gained by
gentle agitation. If cream is churned at
so degrees or less, but little butter can be
had. If above so degrees, the same diff
Guilty will be experienced. He concluded
then that the range of
TEMPERATURE FOR CHURNING
should be from 56 : to 7Oo. Cream should
be raised rapidly and turned into butter as
soon as possible, especially if quantity was
wanted. G. Il. Beach of Wisconsin read
paper on What Is Fair Profit
Per Year Per Cow? which he an
swered from a butter-maker's stand
point, which he should place at $50,
which at last years prices called for 200
pounds of butter. This was largely in eX
cess of the butter yield of the cows OF the
Union. According to the last census, to make
a COW profitable she should go dry at least
six weeks. The care and keep of
a cow will be S55. If she gives most of
her milk in winter she will return in butter,
sour milk and calf, S65. At the afternoon
session Prof b. Arnold of New York spoke
of the art of dairying, in which he said that
most of the art was known forty years ago,
and except that recently but little improve
ment had been made by the
AVERAGE DAIRY FARMER
cheese making has shown more improve
ment than butter making. He was a
believer in sweet eurd cheese, although the
practice of making sweet curd cheese does
not prevail among the cheesemakers Of this
country, they preferring the old way.
W. ID. Hoard of Wisconsin in his inimit-
able way told what COW was for, and he
aShcu Ills HtdIcES IL lHcN TGlt plCpdlCu
to become dairylnen in the fullest
sense of the word. He wanted
specific dairy COW rather than cOmbi-
nation of milk, cheese. butter and beef.
When dairymen understand all that is re-
quired for dairy COW, they will know what
a COW is for. Cheesemaking at Home and
Abroad was the topic of j. B. Harris paper.
in which he gave eheesemakers some ex-
ceedingly valuable suggestions regarding
| their profession. He has been employed by
| the Scotch and Canadian cheesemakerS for
several years to instruct them i'll the
manufacture of full-cream cheese.
He has instructed 10000 cheese
makers in his six years teaching. The
evening session was devoted to mirth,
music, song and supper. over three hundred
attending the banquet. The display OF
butter and cheese is quite large and the
contest for prizes promises to be sharp in
i daad