The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1890-01-11

" she very proper notion that
poor butter is poor article at any time
ana anywhere. There is little demand
Tor butter that is not At least
iair quality, and every year brings with
Nagreater necessity ofraising the stand
ara OF our dairy products. It would
seem as ii every body would recognize
THIS fact, and we think every BODY does.
The difficulty in the way of increasing
.ne supply OF hrstrciass butter, is not
mat all butter-makers do not realize that
Inc consumer wants good butter, but the
cniei diflicuity Is in supposing that
every body makes good butter. We pre-
sumo that it will not be extrayagant to
say that there is not butter-maker in
the country who does not think that his
OF ner butter Is irst-class. 1t NAV seem
AZ nrst thought that this statement is
roicuious, but one thing we know: we
never have seen a butter-maker who
thought there was any body living who
couid make a better article of butter
IMAM he or she made. Some of the most
horrible butter we ever saw was thought
70 be most excellent by the maker.
NOW what we would like to have every
oueter-maker and every cheese-m aker
In this country do, is to find out whether
OF not they really are producing as we'll
as they think. The dairy has been re-
duced to considerable of a science. and
the scientific principles that are applica-
pie In 1t, must be understood, or at best
our work is the work of chance. 1t will
not answer to say or think that our
methods are good enough because our
mothers adopted them. It makes no
diiierence what our mothers did. The
question of making butter and cheese
can not be settled by attempting to de-
cide 1t by what our parents did or did
or did not do. If we are not getting as
good price for our butter as any BODY
Else gets, there must be a reason for it.
!. what reason can there be, except
Inat our butter is not as good as that
which brings better price in the verv
'ame market to which ours is takenp
ana II 1t Is true that it is not as rood.
WY Is 1t not? Now such questions
mould cause US to pause and investi-
'ate- 1t is no disgrace to learn; and to
ny one who has not kept abreast with
ne progress of the dairy there is yerv
'uch to learn. Such person will be
stonished at the progress that has
cen made. We would like to have
very one who is engaged in making
airy products, and who has not investi-
ated new methods and the application =
new principles, to begin the study of (
lem, throwing aside all prejudices, b
I'd starting out with the full determine G
on OF learning all there is to learn. II
ne study Of merits OF the p
nerent breeds of COWS, ought Z
be the first thing to do. y :,
ne loss to the dairy from keeping poor al
WIS is incalculable. A poor COW is a m
ignty poor property; and if those who
keeping poor cows would take the b
ouoie to compare their profits, If thew
we any, with the profits of those who :,
keeping good cows, it would REQUIRE in
e . very short time for them to see
nat very great mistake they are max
9. 1t is this want of investigation as y
the merits of cows that is one great tn
awback to the dairy. In fact, it is the BY
elect to keep debit and credit ac- ev
ant with the herd that is the cause OF nj,
ne people going on for years with. no
making any thing from the no
Try. As matter of fact there IL
ould be such an account kent dr.
tn each individual COW, for it is by no Ma
ans an unusual thing to find upon n ,
'tlgatlon that herd contains indi- he
uais that are not worth keeping. As
they are retained there from year Ac
year because the average is salts
tory, and the good COWS are hiding =
defects of the poor ones. The dairy rea
our livestock enterprises will never the
what they ought to be until we keen v nss
etailed account of our outgoes and tw,
ones If the man with an unprofit- 20.
herd could be induced to keep such s w
account, nothing would be needed to
uce him to get better herd, for
ry man wishes to make money, and 9
nan will do business at loss, If he e ana,
prevent it.-American Stockman. the