Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1890-04-01

Editors Of the Reaae5ee Journat:-
Nov that this branch Of agricultural in
iustry has become well established in DIFF
iereni parts Of our STATE, and promises 10
become general, the things ths, pertain to
- success, aed the result that may be ex
pected to follow. are matters of legitimate
continuation. Il il ALWAYS we'll TO know
how se stand as well as where se stand.
However much the advantage that may
- crue from cooperative Industries. il mus
not be expected that they will bear equally
upon al for this is not the fact, and rom
THE very nature of circumstances, cannot be.
Such operation. among producers, &C
comp!isb in a measure hat the middle
man" does for the business of 'hs
conatry. In the one case the pro-
lection becomes even and general,
IN the other there is made a market
and supply at every ones door, but il does
aot do away with the fact that some are 20
situated as 10 have / IS need OF these ia ILL
.ie- than others. or that they have better
prodGc, to OFF,.
II IS the general advantage that make.
such ope rati0ns cesrsble and the common
good that IS subsersed. whether it is step
Ia the direction of tle realization OF the
dream Of Edeard Bethany or rot.
When everj body asp res to be on an equal
footing with every body, they must seek 10
be eqvsl to everybody else in whatever
they attempt to DO.
70 illu'trale. tie base Of operation in
islty ius is the COW If all the cows thai
co nblne for single product are equal in
titEess and adapIab,lilj to produce that
product, evenness of quality is assured SO
far AS it depends on any speciality in ami
mai existence. II to this We super-sdi like
feed and care, the many are essentially as
one. and We have attained perfection in
orr combination that equal, any attain
ment OF the Individual. These pre-requis
iips To complete and therefore sstistac-
.Ory combination of dairy interest we ap
p-chenf 10 not exist at present in any ssso
l,ed enterprise We are not 10 expect ii
AZ once; at least shall not realize it until all
shall see eye to eye in whatever concerns
the interest of all.
Il Is useless 10 plant Ourselves on theory
ami then declare that the thing is done.
The professor, who, not long since said
that hen you hal found what food ele-
ment1 were required by one animal 10 pro-
iuee a given result, you had rule for all,
evidently hal never 'practced what he
preached - for sny intelligent farmer would
have tod him tha; the power of animals to
as.Imiate food was variable, and that the
same feed and feeding did not invariably
produce the same results.
SO whtn we were told at Farmers In
s.iu,e, go called, this winter that IAN inch
OF cream NaS an inch of cream, regardless
Of Il e n ma or the feed, very few of US BE-
isyed It; IN fact we kHeW better, and 80 did
our mothers and grandmothers who made
butter before the DAYS of the butter factory
Coss thai are given good, generous
feed of Eng ish hay and provender not only
Weld larger flow of milk, but ii sends up
a richer cream, bulk for bulk, than does
tba. Of cows that are fed on meadow hay
anc wheat straw This is AS true of one
breed as of another. for it is the result of
universal law applicable al Ike in one case
az in all
The beginnings of thing are crude al,
ways because as rule we have not a cor.
rect knowledge Of what is necessary to
success, and it is not until our enterprise
becomes speciality that we really do sue
coed. Homogeneous herds of cows are not
always at hani At the beginning of dairy
made with the odds against US. Soon as
ever, no .ever, We make the beginning the
wedding process will as natural y follow as
that We rid the growing crop of unne cesssry
s;i al. ,,;ee,.5,ctiGus growth
The aim should be in every dairy product
to make AL sriic that requires no foreign
substance to give tone or make It acce ptahie
to the market. Establish the fact that your
butter requires no coloring he year round +,
and you give guarantee of the quality of
your cream.
These reflections. Mr.. Editor, are the re-
suit of trying to apply the associated
principle to our butter making for two
years past, and although from the start We
have had success equal to any, we have
not been. nor are we now quite satisfied
with ourselves We shall not be until any
herd that SUI plies US with cream can make
as good butter by it.elf as is made at the
factory, sni that that made at the factory
= the &C ,usl product in all respects of the
cream we gather Coloring in butter Ices
not add to quality. and yet color is an in
dex of quality, heGce the resort to IT, Say
Whist ycu will the uncolored butter. known
II be so, goes further and stands higher in
he markets than any imitation product that
G.ay b. doctored to suit the buyers fancy,
Compe ition rife. the wits of men are
sharpened in trade, hut the genuine arti lie
still huli. the right of way. don't know
AS the time viii ever come when the world
will be devoid of shams, but il seems to me
that Il ia high time that what we eat, OF
drink, or wear should be entitled to the
cor Il ience of the consumer.
L. K French.
rlSoNIA, March, 1890