St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1890-04-08
Western Dairy Notes.

There is always plenty of butter in the
market, such as it is. but tons of it no.
body wants.
A well managed creamery in com
munity will give the community pros
perity that it has never before known.
The people, producers and consumers.
will keep digging away at bogus butter,
until they will ultimately get rid of the
nastiness.
1t is rare that salt of so fine and pure
quality can be procured as to obviate
the Importance of sitting it before ap.
plying 10 the butter.
Bad butter is always honest. 1t tells
just what it is. 1t says: Here | am, fra
grant and nasty. But butterine, equally
nasty, is like the studied hypocrite.
The dairy does not exhaust your land,
like raising grain, and while it requires
a good deal of labor, it is more pleas
ant labor than is most labor on the farm.
Wanted: More first-class butter and
cheese. Who will supply the demand?
We are constantly hearing that there is
over-production. Here is clear case of
under-production.
Bring into use every resource of the
farm. Make the farm pay. if you can.
Make every cow do her part; and re-
member that the greatest resource on
your farm is your own mind.
The creamery at Jamestown, OAK. is
In the hands of its creditors, says an eX-
change. Then there must have been an
awful dearth of capital to start with, or
mighty bad management.
Will the creamery business be over
done? asks a writer. Not this year or
next. That is to say, we shall not have
more good butter than we want for some
time to come, probably.
We suppose that ensilage has come to
stay, and that the number who will put
up ensilage will increase every year.
We have tried for years to get people to
grow roots for feeding, and as ensllage
is in this line, we greatly rejoice over
its growing popularity.
We need hardly say that before
creamery is started there ought to be a
few COWS in the locality. 1t would hardly
seem necessary to say it, and yet it is
fact that creamerieS and sometimes
started without COWS. Perhaps failure
results, however, because there are but
few COWS.
There is public eating house in Chi
cago that makes its own butter, and to
convince people that it is genuine butter,
it is perfectly white. Now we suppose
it is all Imagination, of course, but we
never could detect any flavor in that
butter. So far as we are concerned, we
wish they would color the stuff.
Massachusetts is drawing the color
line-it proposes to have bogus butter
colored so that wayfaring man, though
a fool, may know it when he runs up
against it. We speak of the color line in
this connection, because about all of
our contemporaries have, and VIC sup
pose it is the proper thing to do.
People cannot always understand why
their butter does not command as good a
price as Elgin butter does. Elgin butter
has a good reputation, and generally de-
serves it. Its reputation, however, goes
a long way toward fixing the price.
At Elgin, butter making is reduced to a
science, and the product of an establish
ment is usually uniform in quality.
Here is butter maker who has made
a study of the business. He knows all
that years of practical experience in the
direction OF making fine quality OF
butter gives, and he has studied all that
has been written on the subject. His
butter commands the top price. Here
is another butter maker whose know
ledge of butter making consists OF this !:
That cows produce milk; that milk
produces cream; that cream, when
churned. makes butter. He has not really
given half hours time to the study of
the principles OF dairying in all his life.
And yet he sometimes wonders why his
butter does not sell as we'll as the other
fellows. 1t is an old saying, but true
one, that the reason so many people do
not achieve success is because they are
not willing to do the work to achieve it.