St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1890-12-11
A BOOM FOR BUTTER.
Minnesota Dairymen Discuss
the Situation Hopefully
at Glencoe.
Col. j. H Stevens Talks Of
Cream Cheese at Four
Cents d Pound.
An Exhibit of Minnesota Ap-
pies, With the Story Of
Their Culture.
So-Called Agricultural Pa
pers Given a Roast by
o. C. Gregg.
Special to the Globe.

GLENCOE, Minn.. Dec. 10.-At this
mornings session of the State Dairy
mems association convention. Col. J. II.
Stevens, of Minneapolis. reviewed the
past of the dairy business. humorously
describing the cows and the methods of
butter making thirty years ago. when
they used the dasher churn and sold
butter for three cents pound. and how
the first cheese factory in Mcleod
county went into bankruptcy with full
cream cheese at four cents pound.
The COWS had nothing to eat but prairie
hay. were wintered in straw stables,
could run like deer and kick like
Kangaroo. In those days nobody
knew anything about butter tests,
steam separators. Cooley cans,
deep or shallow setting or bar
rel churns. Any kind of salt was good
enough. The COW cOlored the butter or
1t went uncolored. There were no first
or second dairies or fancy creamery but
ter. A COW was cow. and not Jer-
sey. Holstein, Guernsey, Shorthorn or
Polled Angus. Old brindIe had no ped
igree. but she was nevertheless the
pride and the comfort of the pioneer.
However scrubby her descendants. she
fulfilled her destiny and did her work.
She lives in memory with the mud
shanties, the Indians. the privations,
hardships, friendships. hospitalities
and other pioneer associations. W. 81.
Noyes. of Owatonna. read a concise
description Of how to make good cheese,
giving details from
Cow to Cheese Box,
Cleanliness, even temperature and eX-
actness in manipulation were necessary
to secure satisfactory results. w. S.
Eberman followed with a paper on
THE Merits Of Dairy VS.. Creamery
Butter" While many dalrymen might
find special customers for prime dairy
butter at prices equal or superior to
that of creamery. the fact renamed
that the uniformity of creamery butter
gave, it a fixed character OF stand
ard that had market value. The vari-
atiens in price OF the dairy product
would always be greater than that of
the creamery product. Theo Louis
gave one of his most instructive and in
teresting talks on the feeding of swine.
Committees were appointed as follows:
Resolutions-o. c. Gregg E. A. Child and
j. ii. Cornish.
Dairy Produce-E. G. Potter and E. s.
Chase.
The testing of milk with the new
Babcock milk tester excited consider
able interest. William SOmervlle made
fine exhibit OF apples. and told how
he raised them. G. ID. Gabrelson told
how to feed and care for milch cows
and other farm animals. Many cows,
he said, were lost by milk fever, the di-
rect result of over feeding. and calves
S,,s, I>,,A oh, Is.
Tuesday evenings session o. G.. Gregg
severely criticized some of the so-called
agricultural papers edited by men who
had no practical knowledge OF agri-
culture. Much harm had been done by
false theories and misleading articles.
Much of the discomfort among farmers
grew out of either
Ignorance or SeIfishness.
So far as agricultural depression is
concerned, he had no doubt that we
have reached the bottom and st rted on
the up grade. Economy of production
is the keynote of profit for the future.
Public opinion will 90 more to correct
evils than the most stringent law. Our
grandfathers used the cow to turn sum-
mer grass into butter; but we. under
changed conditions will find it more
profitable to use a cow to turn grain into
should engage in the dairy business un-
less he has love for it. DR.. G. w.
Drew read paper on Analyses of
Cheese The law requiring 40 per centof
fat to solids had been vindicated as cor
rect. The analyses showed that Mime
sofa whole milk cheese well made con-
tanned even a higher percentage than
the legal standard. Forty samples
showed an average of 81 per cent of fats
to solids. The high quality OF our Min
nesota cheese gives it a commercial
value that is steadily Increasing. To
maintain this we must scrupulOusly
keep up the standard OF quality j. II. |
MOnrad said: "rhe more brains you
put into the dairy business the less like |
drudgery will it be. Save all the butter |
there is in the milk. Stop feeding good !
butter to the pigs in skim milk and but |
ter milk. To avoid this, exercise care IN |
setting milk. rpen the cream and churn
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