St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1889-12-18


matter of the cream and composed, as
stated, largely of carbon.
Butter as obtained and furnished for
consumption, contains certain GUAM
tity of other matter, but the
FAT OUGHT TO AMOUNT To
to from Sc to 80 per cent. Caseine is
present to the extent of from three to
five per cent only in good butter. The
water should not amount to more than
10 per cent, and salt ought
not to exceed eight per cent. 1t is
physiological fact that butter is form
of fatty matter less likely than most
other to disagree with the stomach. Too
much attention cannot be paid to the
quality of salt used. 1t is not an I'M
usual occurrence to find lot of butter,
neat and attractive in appearance, but
possessing bitter, disagreeable taste.
The presence of sulphate of magnesia
in the salt would of Itself be sufficient
to cause this bitterness if no other rea-
son could be assigned. Time will not
permit. and it would be ont of place to
enter into the practical methods of but
termaking. ! leave that to those who
are more capable and accomplished in
the art.
If the butter makers of our state. it
matters not whether they are owners OF
creamerieS or private diaries, that is i'm
material, as long as the quality is there,
the product will find ready market.
and customers who appreciate prime
article, will not be wanting. The
creamery should not
COMBINE TO DRIVE OUT
the dairy, or the dairy rail at the cream
cry. The most needful thing, we think,
would be the eytirpatiOn of all poor
butter from the market. That means
higher standard for our butter product.
Certain it is that both standards of but
ter and buttermakers needs elevating.
Forty million pounds of oleomargerine
manufactured and sold in the United
States annually! What does 1t mean?
1t simply means that there are 10000
600 pounds less of butter produced than
there should be. For one who has ever
tasted of butter, cannot conceive how
it is possible for them to advocate that
oleOmargarne is its equal. Might they
not with the same propriety argue in
favor of the use of lard or tallOW
butter substitute?
Do they not know that butter fats
melt at lower temperature than the
fats used in the manufacture of bogus
butter, and are, therefore, more pene-
trating. and aid more in dissolving the
albuminoid foods than any other substi-
tute that has yet been found? Was not
this fact early noted in france after. the
Introduction of Oleomargarlne i'll that
country? And did it not lead to the eX-
elusion of the bogus article from their
hospitals? These are facts that cannot
be refuted. The higher the melting
temperature of fat the harder it is to di-
gest. People with
A GRAIN OF COMMON SENSE
recognize this fact, but no bogus butter
advocate will care to admit it. Let US
then for a moment look at the CONNER
cial side of this butter question. Our
own state produces an amount of butter
annually equal to half the value of our
wheat crop; Wisconsin exceeds ours by
one-third, and Iowa more than doubles
it. | am now combining myself to the
butter question. We do not take into
account the cheese, milk, ETC., which
would increase the aggregate very
materially, as you who have paid any at
tention to the dairy statistics of the
country know full we'll. What
amount of butter passes through
the Chicago clearing house month
ly and annually, and what is it
is worth? We will ask the same of New
York and wait for reply. 1t is a fair
estimate when we assume that 100000
of the people oftlle United States use
dairy products. Secretary RuSk, of the
agricultural departments Washington,
in his annual report places the butter
product of the country for the current
year at 1,3o0, 100000 pounds. The av-
erage price for firSt-clasS creamery and
prime dairy butter has been about 20
cents per pound. The butter alone
gives us the
MAGNIFICENT SUM
of $3.50, 200, 600 annually. Add to this
the other products of the milk, and we
have an aggregate OF nearly $500, 900
annually, more than 100000 per day.
1t more than doubles the cotton crop
of our country, and far exceeds any
other single interest. May we not,
then, ask in the light of all these in
disputable and overwhelming facts,
take courage. using the means we have,
and the opportunities as they present
themselves? The future for us as q
dairy state is most encouraging. We
have all the requisites, namely, climate.
soil, grasses, water, excellent herds of
dairy cows, in which we may include,
if you please. natives or common grades,
and thoroughbreds. We have also lots
of brains In this state; men with plenty
of vim, and all we now need is few
more thoroughbred dairymen.