Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1893-02-18
To the Dairymen.

The government has manifested a
commendable interest in dairy work,
and money has been provided TO
employ instructors and inspectors
to educate the producer as well as
the manufacturer.
Farmers are expected to take a
greater interest in dairying since so
much has been done to provide
faci lities for their work. AS soon
as the milk is taken from the COW it
should be placed where it could not
take any taint, and after it is all in
the can a method of cooling should
be adopted to free it of the animal
heat, from whence comes so much
gas in the curd, which cheese-makers
are more or less annoyed with in
June, July and August months.
Place the can in tub, fill the tub
with water and commence airing
Immediately. 1t has come under
my observation however that, when
placed in this manner and not aired
expecting the water to do the work.
it is invariably a failure. Some
have opposed this system, but |
have every confidence in its pro-
ducing the best results.
Why are the results of the dairy
industry unlike the result when
grain and stock are grown? Dairy
interests are now in the hands Of
more skillful men than any other
branch Of farm industry; and while
daiying we are not destroying the
fertility of the soil, but adding to
it. There is a lot of land that may
be redeemed by greater attention to
dairying.
1t was very unfortunate that the
home demand for cheese has been
to some extent ruined by the mis-
taken policy of statesmen and cheese
makers in placing culled cheese on
the market everywhere throughout
the state. But since inspectors have
been appointed fewer culls are
made, and part of the difficulty re-
moved. | am satisfied consumption
could be increased ten fold in a
few years if only good cheese was
sold at home. The home consump-
tion of cheese would keep up the
price more effectually tnau any
foreign demand can do.
Farmers do not take hold of new
things. 1t has been truly said that
their conservatism is the mainstay
of the nation. When they know
they are right they will fall into
line. We need better cows. We
should double the standard of milk
production. At the agricultural col
lege of Ontario, Canada, the
standard has been placed at 5000
lbs. for dairy COW, or 250 lbs. of
butter annually. The quality of the
milk as well as the quantity should
be considered Many cows make up
in quantity what they lack in quail
ity. 1t is generally claimed that we
cannot buy better cows, and the
question arises, how can we get
them? We must breed them. Like
produces like. We should raise a
pure bred sire from milking strains.
Mate with good native cows. Grade
up a herd, but do not cross them.
A pure bred animal is not necessar.
i'y a good dairy COW. Good dairy
cows are generally rough In form.
Speaking of the qualities of milk
for cheese, the fat is the chief
desideratum in milk. Anyone who
has eaten skinned milk cheese re-
allied this. Fat is the most vari-
able as well as the most valuable
quality in milk.
| don't believe in these meetings
of cheese conventions and institutes
for men only. The Lord said, when
Adam was in Paradise, that sit was
not good for man to be alone" And
if good in Paradise it ought to be
elsewhere.
Now just note to the different
cheese-makers. There are three
classes of cheese-makers: Those
who strive constantly for improve
ment, those who make fairly good