Montgomery County sentinel., 1891-03-27
Our Dairy Interests.

The full proceedings of the meeting held
at Brighton Grange Hall on the 18th inst,
in the interest of the dairy business of th is
county, will be found Of interest TO our
readers:
Before the meeting was called to order by
Mr. VIM. Il. Brown, Master of Brighton
Grange, the machinery Tor handling and
testing milk was inspected in a practical
manner, and not a little surprise was caused
by the thorough manner in which the ends
sought were obtained The milk separator
and testers were brought from the Agricul
tural College, where it had been given
thorough test by Prof. IL. J. Patterson,
chemist of the experimental department Of
the college Three subjects pertinent to
dairy farming were discussed.
Major Henry E. Alvord, President of the
Agricultural College, spoke OF the advan-
tages of cooperative creameries. Among
other things he advised his hearers first TO
watch the market quotations of .butter and
note the difference in the price OF creamery
and dairy butter. You will find that cream
cry butter sells from to 10 cents a pound
higher than dairy butter; the difference at
present is 10 cents pound, and the average
difference throughout the year is to cents.
The principal reason for the difference Is
Lnc uniformity Vi Iut CTedlieIy y uuLOeI. w ny
not have all creamery butter? he asked.
You can produce it at less cost and with
corresponding saving of labor at home. The
expense of making and marketing the but
ter will not average more than a or cents
| pound and the higher price received for
creamery butter gives fair margin of profit
over the old method, to say nothing OF the
home labor and the risk and expense of
placing the home product on the market.
| In every creamery community the farmer
| derives a larger cash income from the same
number of cows He said he thought the
cooperation plan the best, where the farmer
would put his milk into the store and re-
ceive his proportion of the profits. 1t is
not necessary, he said, to make all the cream
into butter, but steady the market and sell
| cream, ice cream, butter or milk In the man
ner most profitable. Speaking of cows, he
said the American people had done more
to improve the different breeds of dairy ami
mails than the people among whom the ami
mails originated, and it was no unusual
thing for those people to send to US for fine
stock. A fourteen-pound-a "a week don't count
where we have cows yielding as much but
ter as four or five cows formerly yielded.
Replying TO question, he said: "The
bulk of cream is no test of the value of COW
for butter making. The only reliable test
is one that will show the per cent. OF fats
in the milk"
Mai. Alvord's address occupied the morn
ing session and upon his conclusion the
ladies invited the company to luncheon in
the hall above.
At the afternoon session Prof. Patterson
read paper on the quality of milk as il
effects the farmer and creamery and meth
DDS for the determination of the same. He
said in part: Milk is perhaps the most
variable farm product, ranging in fat con
tent from 2 per cent. TO per cent. and in
casein and sugar from 2 per cent. 10 9 pei
cent With the rise of the creamery system
and its close competition has come the de
mand for stringent economy in its manage
ment. This requires not only the best ma
chinery and the best processes Of manufac
ture, but good and fair-priced raw material
The farmer and creamery men now nc
longer regard it fair and good policy 10 pay
the same price for 100 pounds of milk yield
ing two pounds of butter as for 100 pounds
yielding seven pounds of butter fat. Th'
farmer can longer disregard the quality o
the milk of his herd and look only 10 il
quantity, bat he must put forth his bes