Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1892-02-25

then be apprenticed in a factory. The
American system, or really the Wisconsin
system, is to gather the students in a school
and teach them. This is an expensive
process, but the university authorities be-
lieve it pays. 1t is a question
how low school shonld go
in its requirements Of admis
sion, and how high it should go before it
lets them graduate In Wisconsin both
standards probably need to to be raised
in the immediate future. The manager of
a creamery stands in a position to be of
great influence in the community, and he
should know many things not strictly
part of his business. Hence lectures are
given on stock feeding, diseases of
cattle, etc.
In conclusion Prof. Henry urged on all
connected with the business to learn their
work sufficiently well to command the
position and pay of skilled labor.
Director Clinton D. Smith, of the Min
nesota experiment station, was introduced
and spoke on Theory and Practice in Dairy
Work. He warned his hearers not to be
pref udi3ed against theory simply because
it was theory. 1t is theory which does
not come from practical experience OF ob
servation that is to be feared. Especially
are those writer's for the press who turn
out articles simply for the money there is
in them to be condemned. All persons
connected with the dairy work should
think for themselves and do their own the
orizing.
Elk Governor W. D. Hoard was called
upon to address the meeting and did so
briefly. He said that much slush and
nonsense and many cheap men had the
reputation of being practical. Any truth
that can be proftably put in practice is
practical. What is eminently practical
to a man of wide comprehension may be
utterly impra3ticable to man of narrow
comprehension. Intelligence should come
before any boast of practicabiity is made
The man who is in the domain of agri-
culture, said the speaker, must read God s
laws. His work is not controlled, as is
that Of banker for example, by laws
made by some man not a great ways back
of him. The need of farmers, of butter
makers and of cheese makers is to learn
aud intelligently apply principles.
The Elaboration of Milk and lis Chem
zeal Composition, was the subject OF an
address delivered by Prof. S. NJ Babcock,
of this city. He started out by describing
the wooden image of COW, set up in the
far east many years ago, and which, by
some ingenious mechanism, dealt out milk
for thirty visitors, by the manipulation of
certain valves. This strange mode of get
ting a supply of milk attracted erybody
and the owner of the image be came rich.
The strangest thing about the perform
ance Was that the inanimate COW could be
induced to give down rich cream or skim
med milk, according to the secret valve
uched.
The speaker said that fir ON the result of
the trials he had witnessed. he was led to
believe that the introduction of machine
methods for milking, as has from time TO
time been proposed, would not only result
in poorer qualify of milk, but in a short,
ened period of lactation, and in general in
lowering the standard on dairy animals.
The professor then described the compo-
sition of milk, and taking one hundred
pounds of fluid gave the exact weight of
each of the many ingredients.
The Care of Cream on the Farm, and
How it Should be Delivered to the Factory
or Collector, was explained In an interest
ing manner by H. A. Holmes, superinten-
lent OF the Minnesota Cream company, of
| Owatoma, MINI.
Notified, Speckled and Streaked Butter;
How to Avoid, handled by George Addy,
! of Rogers PAX, H., appeared to be OF
great interest to the association.
Afternoon Sesaion
The first subject taken up was the Ripen-
ing and Tempering of Cream, by
George L. Coyle, Of Monroe, La. Cleanli
ness, he said, is much needed In a proper
ripening. Pure air is necessary bene
| factor, and it must be looked after. The
operator should have perfect control OF
the temperature. Overripening is iniuri-
Gus, and skill in ripening depends much
on experience. Among good butter max
ers there are various opinions regarding
the best method of ripening cream. 1t is
not always necessary that cream be kept
cool to effect good ripening. Holding
cream for AZ hours in cold water some
times brings good results. The operator
should take care to prevent
bad qualities appearing, not il
graduating them after appearance
In tempering cream care should be taker
not to injure its texture. Ice N cream
will not injure it if the ice is pure, but il
should be in small pieces and constantly
! stirred until dissolved.
| Thursday Session.
The Care, Handling and Testing o
Milk, was the subject handled by J. H
Monard, OF Chicago. Brief discussion FOL
lowed.
The next subject was the Manufacture
and Curing of Cheese, by W. H. Phillips
of Waupun.
Mr.. Slogan, editor of the American