The Atlanta constitution. [volume] (Atlanta, Ga.) 1885-19??, 1894-09-24
BUTTER AND CHEESE.
GREAT INTEREST BEING TAKEN IN
THE DAIRY MOVEMENT.
New Sources of Wealth for Georgia-Presi-
dent Redding of the State Association,
Talks Encouragingly of the Future.

Griffin, Ca, September 22.-(Special.-The
| movement for the upbulding of the dairy
| interest of Georgia is already a great sue
| cess.
| From all parts of the state President
Redding is receiving letters asking for in
formation as to the necessary plant for
cheese-malSing and inquiring about the prof
! its, direct and indirect, to be obtained from
| the new industry.
Present appearances point to creditable
| display of the dairy interest in the Cotton
| States and international exposition of next
| year. The national association will most
| probably meet in Atlanta during the eXposi-
! ton, and it is the purpose of the Georgia
| association TO meet at the same time and
| place. Within few years the butter and
cheese trade of Georgia will represent mill
| lions of dollars.
President Reddng, in speaking today,
said
The organization of the State Dairymens'
| Association has given additional impetus
to the progressive development of the, dairy
| interests of Georgia. The association is now
| thoroughly organized, and is prepared to
give information to all persons who may be
| interested i'm the subject of dairying, wheth-
| er on a large or small scale.
| "Mr. NJ. l.. Duggan, Linton, Ga, himself
| n successful dairyman and breeder of cattle,
| is the efficient and enthusiastic secretary.
| As director of the experiment station and
| president of the association, and with the
intelligent cooperation of Mr.. II. j. Wing,
! dairymln of the station. | ready and
| willing to give much valuable and neeied
| information i'm regard to the organization
| of creameries and cheese factories There
| are several travelling agents of manufac-
| turers of dairy outfits abroad in the land
| These are doing a good work in starting the
| ball in many localities, but it would be
| well for parties contemplating the forma-
| ton of cooperative creamery companies to
| communicate with the station before clos
| ing contracts"
The Possible Profits.
President Redding, in answer to the ques-
ton as to which gave the greatest profit,
/ butter or cheese-making, replied:
| IL can but answer this by saying that
the prices of cheese and butter are mutual
| ly regulative. It is easy to change from
| making butter to making cheese, or from
/ making cheese to making butter. Every
! cheese factory is prepared to make butter.
| and the change from one to the other can
be made at a days notice. So when the
| scarcity of cheese causes the cheese market
] to advance. it will probably pay better to
! make cheese, and if butter becomes scarce
! and its price rises, then it would pay better
/ TO make butter. So you see, they regulate
| each other. One of the great advantages of
! cheese-making consists in the fact that
! when the butter market is DUH cheese
| can be made for future market, it
! requires from one to three months or more,
TO ripen-according to the will of the maker.
/ This would tend to make butter scarce, and
/ its price higher, and so induce the making
| of more butter. Moreover, cheese may be
made right along throughout the warm,
summer months. Indeed, in the north and
west, very little cheese or butter either is
made except in the spring, summer and
! early fall. In the south we can make cheese
| all the year around"
The Milk supply.
AS to the supply and consumption Of
milk, the speaker went on
| 1t is usually estimated that ten pounds
! of milk Will make one pound of cured, fun
cream cheese. We find, at the station,
/ where We use the milk of Jerseys, chiefly,
ahd their grades. that somewhat less milk
is required. say about nine pounds. 10y the
| ordinary process of butter making in vosue
| IN this country about twenty-five pounds
/ OF milk are required to produce one pound
/ of butter. 81 you see the same milk that
! is required to make one pound of butter
| worth = cents-would make about two and
/ a half pounds of cheese, worth about 20
/ cents But as already limited. our great
/ advantage in making cheese lies IN the fact
/ that you do not have to put it on the
| market at once. as in the case OF butter.
| Ii a cheese maker has a ton. or a carload,
| of cheese that is not ripe, he waits until
it is ripe. If the market is still duil he
puts az in cold storage, where 1t Will Keep
indefinite time.
Cooperation Suggested.
| e,
lis TO encourage farmers to favor co-opera-
tive stock creamery companies for the
| manufacture Of butter, providing, also,
| the necessary machinery for making cheese.
| This will afford steady, everyday market
for milk. If farmer or farmers wife,
is milking but three or four COWS, yielding.
! say eight or ten gallons of milk per day.
! she can send the night and mornings milk
every morning 10 the creamery. OF course.
/ il the distance be more than two or three
! miles. il would hardly pay TO send so small
quantity. He would want to have enough
! to at least load "A one-horse wagon. 1t Is
! easy, however, ana II IS often done, Tor
one man and wagon to collect the milk
| from several farms and carry it all at
one trip to the creamery or ,actory"
other Advantages Suggested
Are there any other advantages in the
! dairy Industry
/ farming is mat the effect of it is to reno
vate and enrich the farm by the lar1e
quantities OF valuable manure that Will be
available from the cattle. Where butter
/ is the sole product ana the skim milk and
/ buttermilll are consumed at home, none OF
| the plant food in the soil will be sold
/ off the farm Butter contains nothing that
comes from the soil. II has no phosphoric
/ acid. no potash, no lime-nothing but at
mOspheric gases, condensed into n solid
/ form. 1t contains only carbon, oxygen
and hydrogen, with trace of nitrogen:
! and these all come from the air ana not
the soil. Cheese is rather more exhaustive,
in that il contains mineral elements that
have come from the soil well as a large
percentage of nitrogen. Another important
feature is the ease with which pork can
be produced on dairy farm. The butter
milk skim-mlk from the creamery, and
the whey from the chinese factory, are all
excellent food for pigs. and with a few
nubbinS of corn and a little green food, a
farmer can always have fat pigs and
make his own bacon. When farmer car
ries his milk to the creamery, lie takes
his share of the skim-mlk home, or better
still he can separate his milk at home
and carry nothing but the cream to the
creamery If he sends his milk to a cheese
factory ne is entitled to his proportion Of
the whey, which gives him a return load.
The Next Meeting.
s'The time and place of the next meeting
OF the State Dairymen's Association will
be selected by the executive board. Many
/ OF US think it would be a good idea to
/ meet next year at Atlanta, some time dur
| ing the Cotton States and International ex-
/ position. The exposition board of directors
i has already invited the National DairymenS
| Association to hold its annual meeting at
! the exposition next year. and the idea is
| for che state association either to immedi-
| ately precede or follow the national meet
! ing. / tr1st that the exposition directors
| will press the Invitation already extended
| and have the national association meeting
/ as one of the features of the great EXPOSE
! ton. IL would be well, also, for the board
/ of directors 10 offer especial Inducements
! and facilities towards securing a good eX-
/ 81 I.ir, nTOlnefC -