The Portland daily press., 1892-12-16

improved methods, a Succlnct statement
of them. and a citation of facts illus
trating the benefits to be derived from
1.-THE new learning" in agriculture and
the allied arts. Though due attention
was paid to theory, which the lecturer
wisely did not deprecate, the practical
features of butter-making were brought
to the front and made prominent. Deliv-
cred with animation, the discourse was
heard with interest.
The last paper of the evening was by
Mr.. L. F. Abbott, the agricultural editor
of the Lewiston Journal, on 'sSome I'M
Sound in doctrine, thoughtful in treat
manded the close attention to which its
merits entitled it. The production OF
choice dairy goods, the speaker said,
presupposes the one great factor of pure
milk behind them. Pure and good milk
is dependent upon the three requisites OF
good cows, good feed, and tidy dairy
man..
Milk off in flavor, from whatever
cause, is always off. No method OF
handling can eliminate the barn floor OF
neutralize the faults of filthy dairymen.
Education of the dairyman and milk
producer is the need in the dairy art.
The butter maker has been duly in
structed, but comparatively little has
been said concerning the production of a
clean, wholesome milk, yet it is the fact
or behind the butter and cheese factory
and has greater potency in determing
the quality of dairy goods.
Dairy schools have been opened in
Maine and other states, while our exper-
iment stations have demonstrated the
rules applying to the best methods OF
butter production, yet the milk produce
eris practically left to follow such ways
as habit or ignorance has led up to.
The many small dairies throughout the
country supply three-fourths OF the
bntter made, and to their credit must be
placed largely the millions of pounds of
inferior dairy goods which are thrown
upon the market and sol at pauper
prices and make possible the prosperity
of the oleo trade.
1t Is the Rank and File
of the COW owners of Maine, who need
to be educated up to the truth that it
lies with them whether the butter or
cheese they produce at home, or that
which the creamery produces with
which they may be connected takes
rank among the choicest when the pro-
duct reaches city markets.
The rudiments of the dairy art are
learned at the COW stable if learned at
all. The construction of the barn has a
bearing upon this part of the topic. The
old-fashioned barn was faulty IN con-
struction, yet the traditions of ancestors
in this, as in other things, have been
honored in the observance.
We have better barns in many respects
but nine-tenths of our farmers retain
the same old method of feeding from a
wide, low crib, and so milk dirty COWS
with all the filthy Accomplishments.
The barn cellar introduces another
phase of the question. To overcome the
difficulties of this is question of mo-
ment. Ventilation in some way seems
to be the way out of the difficulty.
A platform of proper length on which
three and one-half to four feet, narrow
crib with rack, and all properly con-
structed, were stated to be the remedy
for keeping COWS clean while in the barn.
The whole catechism of dairying in
culcates no more important factor than
the one of milking clean COWS. The
dairyman becomes the primary factor in
the success and growth in financial
way of associated effort in dairying, and
he ought to be willing to open his heart
conviction especially, when the ex.
ercise of faith promotes his own interest
in working out his financial salvation.
Selfshness may sometimes masquerade
as virtue if one isn't too particular in
analyzing motives. The average farmer
is willing to be taught if the outlook in
cludes the shekels in a not too far away
horizon. But the man you have to com
pei to be honest or decent, because he
thinks his obliquity won't be found out,
is better left to settle with his own con-
science.
The result of this scrupulous care in
all departments of dairy work is the
foundation of success in the most sue
cessful creamery in Maine. 1t was built
upon these fundamental principles car
ried out at the barn, every day in the
week, and every week in the year. And
here the text comes in: More education
and practice at the barn is the crying
need in dairy progress.