Mexico weekly ledger., 1889-09-19
BUTTER AM cHEEsE.
Interesting Interview With W.
F. Whitney, Formerly Of
This City.
From Inc Marshali progres,

From the mafsifait ffesfeSS.
A friend of ours inveigled Mr..
w. F. Whitney, formerly of Mex
leo, Mo-, the genial Holstein man,
and entertaining conversationalist,
into our Office this morning. One
of our friends objects was to hear
Mr.. Whitney talk, the other was to
give us a good item on the cheese
factory and creamery business.
After some general skirmisiing
on conversational topics Mr.. Whit
ney was gently led into the
creamery and cheese factory ques-
ton.
"Why," he said, "who was that
man who told you that cheese
would pay better than b~utter?"
We gave him the gentleman name
in full.
81 do not deny" resumed Mr..
Whitney, 'sthat he is correct as far
as his cooperation plan goes, but
with regard to his statement that
there is more money is cheese than
in butter he is mistaken. Cheese
requires all the milk. Butter only
takes the cream and leaves the
milk for the calves which is an i'm
mese item"
"Why have all our creameries in
Central Missouri failed, Mr.. Whit
ney?" said we.
"For many reasons. These men
who came through here to put up
creameries, charged about double
what a creamery should cost. In
stead of six or seven thousand
dollars a creamery should not cost
to exceed twenty-five hundred.
All you want is a little engine, a
good-slzed ehurn and a separator.
By the right sort of management
you can make gilt-edge butter; the
demand never fails. / am selling
butter now in Kansas City for
81 IL cts. A man l know near St.
Louis makes first class butter, and
has a standing offer of 40 cts. a
pound the year round, from several
buyers in the city for all he a
make. The Southern Hotel is one
of the buyers. But the butter must
be extra s%uperfine, s~gllt-edge' l call
it, to sell. There never is enough
good butter to glut the market and
never will be. But you must keep
up your reputation and sell none
but good butter. Why, I threw
away a lot of good butter not long
ago. 1 had just turned my cows
into a 40 III pasture lot, and
noticed the butter began to smell
peculiar. It was wild onions. I
I had to throw that butter away. I
happened to let one customer have
a few pounds before / found out
there was anything wrong with the
butter. He said it smelt like fish.
| told him that if he couldn't tell
fish from onions he wouldn't know
good butter when he got 1t.
But now in solid earnest, our
farmers ought to cooperate and
have creameries and have other
way of making money outside of
the same old corn and wheat rut.
They ought to keep good milk
stock, of some registered breed,
take good care of their cream-in
either an ice or a spring house
have no sour or cheesy Greenland
then take it to a creamery them
selves. And enough of them
should be interested in the cream
cry to insure it all the cream need
ed. They should wean their calves
at three days old and feed them on
the SKINNED milk. I have a
January calf weaned that way, and
she will weigh 700 pounds. From
eleven COWS 1 have made in four
months, from April LIST to August
LIST, 1000 pounds Of butter. You
can make more money out of &c
cent butter than you can out of -four
cent beef; I've tried it."
And so Mr.. Whitney strolled out
and left US to mediate on golden
butter at 40 cts. a pound and fat
calves fed on SKINNED milk, and to
wonder if he wasn't right about his
plans and practice.