The Lebanon express. (Lebanon, Linn County, Or.) 1887-1898, 1891-04-17
Farm Notes.
Improved I,airying.


In the near future still further sd-
vaneed by cheaper freights from the
east, caused by the completion OF
other and competing overland routes
to be built and increasing business
and volume of freight-are, or surely
will be, constant factors regulating
and controlling the prices of dairy
products In the future, and Will surely
make the competition closer.
| How can the eastern dairyman, with
long and cold winters, requiring so
much feed to keep up the animal heat
in his cows, and such lengthy periods
OF feeding to contend with, on lands
equally valuable and investments
relatively as large, pay heavy per-
centage ON his produce as freight,
and still make and sell his produce at
a profit, and reduce our business
almost, and In some years quite, TO a
lo7.dg one2
What are their other advantages
aside from the help of their families
and cheap labor?
Better cows, careful care and shelter,
and plenty of good food every day, of
the kind best adapted to produce but
ter and cheese, in which the silo is an
important factor in the producing
season improved methods for secur-
ing the full value OF the milk for
making butter and cheese for making
the hest and longest and best-keep-
ing produce; organizations of the
dairymen for selling at home on
stated market days for cold cash, at
least cost to them, their produce; and
last but not least, the careful saving
of all the valuable manure and using
the same ON their land to keep up its
productiveness.
l affirm that they thus gain advan-
tage OF 60 per cent over our average
dairy methods, and this l believe to
be IA very conservative statement.
This to many will seem to be Il start
ling assertion.
| Now / will try to sustain this asser-
zion by theory and facts. The esti-
mate of the most reliable eastern
authorities is that the unregenerated
eastern dairymen milk one-quarter of
their cows at positive loss, and one
third at no profit, thus leaving the
other two-thirds of the dairy for profit.
SO much for poor cows.
Many years since / awoke to the
fact that / was losing much OF the
butter fat by the old method Of set
ting milk in pans, but did not know
how to overcome it save by the dis
tant reports of deep setting, cooling
ereamers, etc. Directly l heard of
the centrifugal creamer, when it first
came into use in Europe. A friend
saw one work and told me that it
saved the butter fat to within one-half
of one per cent, and as soon as 1 in
| vestigated little more, and over
three years since, / purchased n CEN
| trifugal ereamer, and behold, presto !
/ at once discovered that n saving of
butter fat equal to 30 per cent was
made. 1 soon got another. Now,
brother dairymen, are not most of
you losing this 20-per-eent profit on
your whole investment in the dairy
businessP Our eastern dairymen are
not any more, and they will cfnch the
life out of us if we don't quit it. unless
our beautiful and productive Califor-
MIA saves us by its natural advantages.
Again, 1 have got milk tester; in a
few months can tell the percentage
| in any cows milk. The results are
perfectly astonishing eye
openers. To illustrate, here is cow
| that gives 40 pounds of milk daily for
good long time. This is a large
milker and you regard her as a No.
COW here is another that gives only
pounds of milk day, and his is
not more than or hardly an average.
You test the milk of the two cows for
butter fat. The 4Q-pound COW tests
IL per cent, so makes g of a pound
day, while your little despised 25-
pound COW alongside tests per cent
butter fat, and SO makes pounds of
butter day. Now these are not fan
cies; find them to be facts in my
dairy selected and bred for the dairy
business so many years.
Two pounds of uMchurned butter
fat is often left in 100 pounds of butter
milk; indeed it is not unusual. In a
creamery that has 500 pounds of but
termilk there would be II loss of 30
pounds of butter. According to this,
many of the dairies in our country are
throwing away 90 pounds of butter
every day in the buttermilk. And
now comes into view for favor and
use the butter extractor, the newest
important invention in dairy tools.
It is centrifugal creamer and churn
combined. Put in the milk and it
comes out butter in small grains
about the size of turkey shot; the
butter is run into brine or cold water,
all the milky substance washed away
and worked and salted at once. 1t is
a new kind of butter (sweet cream
butter) and the best makes in the
east are selling for forty cents
pound, or at least some of the fancy
brands.
In late experiments with this new
favorite it made a pound of butter
from 5% pounds less of milk than it
took of the same milk with a Danish
Weston centrifugal separator and the
churn. An analysis of the buttermilk
of the extractor in one case showed
remaining in it still IL of per cent
butter fat, in the other 80 of l per
cent, both ntinitesimal.-E.W w. Steele
in San Luis Tribune.
A Burglar Loses Hand.
B. F. Shepherds son Frank dis
covered a man entering his fathers