St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1889-09-16
special object for them to do it. Hence
some sort of careful and

special object for them to do it. Hence,
some sort of careful and
THOROUGH INSPECTION
of dairy products before they can be
sold would seem to be almost neces-
sary. But this entails another evil,
more public officials. whom 1t appears
more difficult to keep in the paths Of
honesty than it is to make the produc
ers and manufacturers honest. We ap-
pear to be placed between two evils
ground between the upper and neither
millStone-without much apparent
chance of helping ourselves. To multi
plychecks and balances seems to only
Increase the number of evils that aff1ict
us, so we are lett at the mercy of sharp
ers, with only the truth and hope for
our support that somehow Divine
Providence will educe good fro m
hang himself if we give him rope
enough. The mode of separating the
cream from the milk does not seem to
have much effect on the quality of the
butter. Deep setting or shallow setting,
ice cooling or air cooling, low cooling or
no cooling, it appears to be all the same
with the result If other things are
right. The ripening of the cream, as it
Is called, appears to be an essential
thing, and this requires more or less
different treatment according to the
condition of the cream when it is taken
from the milk. II sweet, it needs more
ripening than it does when it is sour or
nearly ripened before Swimming. The
taste of the customers has something to
do with this, as on the condition of the
cream when ehurned largely depends
the flavor. Some want a slightly
buttermilk. Possibly a few have
relish for Sweet-cream butter which was
imbibed years ago when such butter
was sometimes made. So we concluded
that the conditions of the cream when
churned is one essential point. TO un-
derstand the condition requires eX-
perience and judgment, and each, as a
rule, works best by the method with
which he is familiar. Hence. if the re-
suits are satisfactory and there is no
great chance for ecOnomy-either by
saving waste or labOr-it is not worth
while to adopt new methods simply
because they are new and perhaps
popular. There must be proper OBJ
servance of temperatures, in all
cases, and the envirOnment-the cOndi-
tions imposed by locality and surround
ings-cOme in to vary the operations OF
~
The .breed of the cow has good deal
of influence, and the food and drink
have a good deal more. No matter
what the breed nor how good the cow
naturally, the material from which the
milk is elaborated is prime factor.
Good shelter and care, or the absence of
these, have their effect OH the result.
Cleanliness in milking and handling
milk is imperative. l notice where
other conditions are very unfavOrable
this seems to greatly counterfeit them
all. Cleanliness is prime element in
the dairy and absolutely essential, To
sum them up. then, the conditions eS-
sential in making fine butter, We have:
FirSt-GOOd COWS, vigorous and
healthy.
Second-Good food and care to keep
them healthy.
Third-GOod milk, which is impossi-
bic without Nos. and2 2.
Fourth-Clean milking and handling
of the milk. These are Indispensable.
Fifth-Proper observance of tempera-
lures.
Sixth-Proper attention to the condi-
ton of the milk and cream, for which
experience and good judgment are
necessary.
Seventh-Honesty of purpose and con
scientious work.
Eighth-A careful attention to all the
surroundings. The environments may
be favorable or unfavorable, and the
dairyman must learn to master the stu
tion instead of being mastered by it.
Naturalization to and knowledge
of the tastes of your customers. You
must please them.
Tenth-Stability and persistence in
the pursuit Of business. 1t will not do
to be constantly changing in accordance
with every new invention or notion.
Solid experiment is all right; but men
who are constantly changing are seldom
successful in dairying or anything else.