St. Paul daily globe., 1891-12-11
ETHICS OF The COW.
The Dairymen Complete Their
Interesting Exchange of
Views.
Practical Points Gi ven to
State Makers Of Dairy
Products.
Wishes Laid Down in a Plat
form and officers
Elected.
Premiums Awarded and the
Butter and Cheesemakers
Part.

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The third day of the Minnesota dairy
mems convention at the dairy building
on the state experimental farm opened
yesterday morning with large attend
ance. Great interest was manifested
throughout the day and the discussions
were animated and earnest. The first
thing Oh the mornings programme was
paper on Butter VS.. Oleomargarine,"
by w. S. Eberman. chemist of the dairy
food commission. MIR. Eberman spoke
OF the great advance i'll butter making
OF late years, and the improvement of
dairy herds. He said:
Cows were never so well cared for; they
give III return larger and richer amount of
milk. Minnesota is producing over so 900 900
pounds of butter annually, or about thirty
five pounds per capita" The speaker brand
ed oleomargarine as stupendOus fraud and
devoted the most of his paper to giving rea-
sons for cOndemning the product giving in
stances of the experiences Of the authorities
OF different states with it, and the different
laws passed concerningit it. I'm the summing
up OF TINS whole matter, we cannot but be
impressed with some facts which seem
astounding first-Those who believe in
butter substitute claim that it is just as good
and just as wholesome, if made of pure arti-
cles and in a cleanly manner. There's the
rub-lf made of pure articles and in clean
ly manner, which is not always the case
Second-lf branded and sold for what it
really IS, 50 per cent of al the oleomargarine
manufactured is sold fraudulenty to the con-
sumer. ThiTd-It takes the place OF butter
from an economic standpoint with the DOOR
1t can be sold for one-third less. Over 90 per
cent is sold for creamery or dairy butter con-
sequently II must be sold at butter prices"
hr. Eberman objected to the manufacture of
o!eomargarine in any case, and opposed laws
allowing it.
Some Dairying Problems.
Harry Snyder, chemist at the expert
ment station, followed with lie ngthv
and technical paper on unSolved chem
lcal and physical problems of dairy ing.
Mr.. Snyder said:
professional dairying is the development
OF q high type of agriculture, and as a pro-
fesslon II has made more progress within
recent years than any other agricultural
branch. 1t is the outgrowth of q number of
applied sciences. The successful dairyman
IS yeterarlnian, botanist and chemist,
although he may never profess to deal with
any OF these sciences. Less than century
ago churning was looked upon as one of
the mysteries belonging TO the black art
In many sections of the country the horse
shoe was prominent among the meager
Quilt OF the dairy, and whenever the butter
was SLOW in forming the heated horseshoe
was Introduced into the churn 10 drive out
the witches. All this has now been replaced
by the use of the thermometer To regulate
the temperature without the necessity of
introducing the shoe to drive out the witches
All Of the problems-of dairvlng are by no
means fully understood The formation of
the fats within the body of the COW and the
laws that govern their utilization into the
milk are all problems that are still in their
infancy. Butter has higher melting point
at some times of the year than at others a
difference largely q
portion of the several fats, as olein, stearin.
and the remaining series The effects OF
certain kinds of food upon the butter is well
known. COttOnseeG meal, when fed in con-
centrated rations, will produce a butter of
high melting point. What is the significance?
Does il not show that the quality of the food
effects the composition, or rather the proper
ton III which the various milk fats are
present. After discussing the chemical
action during digestion the sneaker re-
marked: The COW is more than filter:
she is a wonderful laboratory" In regard
TO the work of chemists he said: ''Could not
more real progress be made if instead of
amassing facts that are not understood, a
slow, definite. but decisive course of investi-
cations be followed rather than stabbing at
these questions in the darkg Another ques-
ton that yexes the dairyman and, the chemist
is the question of increasing the percentage
of fats. The facts are not yet convincing"
The speaker advocated more careful methO dS
of investigation along this line. The ques-
ton Of sweet cream and sour cream butter
and the keeping qualities of each is another
question that demands the attention well
as the losses attendadt upon churning vaTi-
GUS degrees of ripensd cream. The most
material advance has been made i'll the man.
ner of separating the cream from the milk"
Mr.. Snyder discussed, pro ana con, the
question of colOring butter. and did not con-
slider it a fraud nor uuwholesome if carefully
doue The chemical problems of cheese
making were considered 1T length. as well as
other problems of interest, and Mr.. Snyder
Will - AZ ffa
tendaut on this kind of investigation.
How TO Rafse Grades.
After the papers there came an inter-
esting discussion, which was started by
the question from President Perkins as
to how the condition of the farmers who
make the and 1O-cent butter can best
be remedied. Levi BaiIy. of Langdon,
believed that the best method would be
to introduce improved methods of butter
making. He then described his own
model dairy and his methods of feeding
and caring for his cows-using pure,
Sclean water and sweet, palatable food.
Some speakers. ne said. had found fault
with the smell OF the cow stable, but his
was so clean no fault could be found
with 1t. He has had no trouble in
selling his butter at 35 cents a pound.
c. l.. Smith said there were many OBJ
stacles in the way of this improvement
''Men like Mr.. Bailey and women like
Mrs. Lamb knew how TO make butter
that would sell. The press could gather
Up these details and place them before
the people, and if they would accept
and adopt them they would be benefited.
but here. some crank too lazy to apply
any Improvements says, 1t doesn't pay
| One most serious obstacle to the i'm
proyement of dairying and other kinds
| of work is the horror some men have of
| doing something that will not pay.
Another class refuse to adopt any inn
| provements because their surroundings
prevent them from adopting alkr
| Prof. Haynes tells how he keeps his
| milk in a cheap can in a home
| made tank. Mrs. Richardson tells how
| she made cheap box answer for
| storage place TO ripen cream. but when
this story is written out and put in the,
| hands of the 10-cent butter maker, he
| says. Some newspaper fellow wrote
| that that didn't know anything about
| farming That's his excuse for lack of
energy to help himself. The best way
! to help these poor butter makers is to-
! collect and disseminate the methods and,
| details of management practiced by
those who make dairying successful.
| The application of this will solve the
| question of help for poor butter makers"
! Prof. Hayes and Mrs. Lamb took part
| in the discussion, which closed the morn.
| ing session.
New Officers.
The first business of the afternoon
was the report of the nominating COM
| mittee, which was accepted. The off,
| GERS thus elected are: President, G. n.
| Perkins, of Stewart; first vice preSi-
| dent, Samuel Leslie. of Waseca; second
| vice president, A. p. Foster, of Plain
view; secretary, Theodore L. Hacker,
| st. Anthony Park; treasurer, George
L. Short, of Faribault; executive COM
mittee, James n. Drew, Winona; W. ID.
Richardson, Garden City; Mrs. NJ. IL.
Lyon, Alma City; o. G. Chase, Fergus