The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1890-01-30

rapidly to the very proper notion !
poor butter is poor article AZ 49, .lat
and anywhere. There is little 5S.s s1lls
Tor butter that is not At ' Ia..
fair quality, and every year brines l ,.,.,
II a greater necessity of raising the s4sas
ard OF our dairy products. II v .ona'
seem as if every body would recom $50
this fact, and we think eyerv bodv s4l1a
The difficulty in the way Of incress 90.
the supply of irst-class butter i
that all butter-maBers donotrealize ~ ~
the consumer wants good butter. bnt 4,
chief difficulty is in sunposino w
every body makes good butter We.
sumo that it will not be extrayacani :,
say that there is not a butter-malFar !;
the country who does not think that IL
or her butter is first-class. 1t NAV CO. ~
at first thought that this state1nau4 =
ridiculous, but one thing we know. IL
never have seen butter-maker who
thought there was any body living WIZ
could make better article of bntts.
than he or she made. Some Of the moss
horrible butter we ever saw was thon.As
to be most excellent by the maker
Now what we would like to have eys..
butter-maker and every oheese-m al,ss
in this country do, is to find out whetbs.
or not they really are producing as wall
as they think. The dairy has been s.
duced to considerable Of scienee ans
the scientific principles thatare apnliea.
BILE in it, must be understood, OF at hasa
our work is the work of chance. II win
not answer to say or think that our
methods are good enough because 81,
mothers adopted them. It makes n
difference what our mothers did. Tba
question of making butter and cheese
can not be settled by attempting 10 Al.
eide it by what our parents did or aid
or did not do. If we are not getting as
good price for our butter as any bodv
else gets, there must be reason for K
and what reason can there be, except
that our butter is not as good as that
which brings better price in the very
same market to which ours is taken9
And if it is true that it is not as GOOD
why is it not? Now such questions
should cause us to pause and inyesti.
gate. 1t is no disgrace to learn; and to
any one who has not kept abreast with
the progress of the dairy there is very
much to learn. Such person will Be
astonished at the progress that has
been made. We would like to have
every one who is engaged in making
dairy products, and who has not invests
gated new methods and the application
of new principles, to begin the study 81
them, throwing aside all preiudiOes,
and starting out with the full determine.
tion of learning all there is to learn.
The study of merits OF the
different breeds of COWS, ought
to be the first thing to do.
The loss to the dairy from keeping poor
COWS is incalculable. A poor COW is
mighty poor property; and if those who
are keeping poor cows would take tho
trouble to compare their profits, if they
gave any, with the profits of those who
are keeping good COWS, it would require
but very short time for them to see
what very great mistake they are max.
ing. 1t is this want of investigation as
to the merits of COWS that is one great
drawback to the dairy. In fact, it is The
neglect to keep debit and credit az
count with the herd that is the cause Of
some people going on for years with
out making any thing from the
dairy. AS a matter of fact there
should be such an account kept
with each individual COW, for il is byno
means an unusual thing to find upon in
vestigation that a herd contains Indi-
yiduals that are not worth keeping
But they are retained there from year
to year because the average is salts
factory, and the good cows are hiding
the defects of the poor ones. The dairy
and our livestock enterprises will never
be what they ought to be until we keep
detailed account of our outgoes and
incomes. If the man with an unproft-
able herd could be induced to keep such
an account, nothing would be needed to
induce him to get better herd, iof
every man wishes to make money, and
no man will do business at a loss, If be
can prevent it.-American Stockman.