Daily Kennebec journal., 1894-12-06
DAIRY MEETING.
The Most Successful Session
Yet Held in Maine.
Hundreds Of P. opIe Witnessthe 0per-
alton Of the Dairy Machinery,
And Listen to Addresses BY Noted Speakers on
Creamery Work.

Ira Porter, Aroostook; l.. g. Smith
Washington; William Moody, Waldo, and
George Flint of Somerset.
The speakers who are to address the
meeting, John Gould of Ohio, Prof. g.
NJ. Gowell of the State college, Prof. W.
II. Jordan, director of the experiment
station at Orono, and Miss Anna Barrows
of Boston, arrived, yesterday.
Preparations We're made and nearly
completed, yesterday, for the best dairy
meeting ever held i'll the state, and moth
ing but unfavorable weather will cause
disappointment.
Mr.. b. G. Brett of Lewiston, has charge
of the A. l.. q +. +. Goss exhibit, and
everything is now in order. Nearly ali
the exhibits of dairy appliances were com
pleted, yesterday, so that little remains to
be done this morning.
Packages of butter and cheese are con
stantly coming in, and by l.30 2. NJ, il
is expected, the display will be larger thar
that at Foxcroft, year ago. which was
the largest ever seen in Maine The en-
tries will not be made IN time to be sem
for publication in tomorrow S Journal, a.
the mail leaves here at = O'Clock p. NJ.
hut will be forwarded for the next issue.
Messrs Goss and Kendall & Whitney
make larger exhibits of dairy appliances
than ever before, including all the new in
ventions and Improvements. These exhi
bits occupy considerable space and ado
largely to the attractions of the hall. The
Refrigerator creamer, Cooley crcamcr,
barrel, box and swinging churns, buttel
workers. packages and carriers, pyramids
. nd taJ, colt hp ~
tensive display of everything useful anG
fanciful in the art of butter making arc
here to be seen.
On the platform are Babcock milk
tester and two separators. The BaDcocF
tester and Russian separator (l4lttlt
Giant are shown by the Goss Co. and arr
under the care of Mr.. B. c. Brett wh'
manages the steam power by which they
are run. This power also runs the DC
Laval separator shown by Kendall q
Whitney. On the left hand of the stag
as you enter the room is the tread power.
under the management OF Mr.. W. ,
Weeks of Augusta, who OWNS the bul
which runs it. The Sharpless separate
is shown by Messrs. Goss and Is operatet
also by steam. This company shows I
hand power Babocck milk tester, whicl
is seen on the hall floor
Butter salt and table salt are madt
specialtics by both parties. Messrs. Cos
exhibit the Diamond Crystal salt, an'
claim that it is the best made. The tabl
salt is the same, only grade finer. In
stead of little cubes, as seen under micro
scope it appears in flakes like snow.
Kendall q Whitney show the Worceste
salt. and make a fine showing, too. The
claim that it is as perfectly pure as an.
salt that is made or can be made. Test
show it almost absolutely pure. In East
e2n Maine it is more generally used thai
any other salt.
The machinery is in full operation o.
the stage, and the audience has an oppoi
tunity of seeing cream separated from I'll
milk by both steam and tread power.
ga. M.-The room is already full, no'
only of citizens of Pennington but pcopi
from surrounding towns and more distan
narts of the State. All the indication
now pojnt to the most successful meeting
of the kind ever held in Maine.
l.. ID. Ingalls, is taking IA photograph
view of the stage, dairy apparatus ans
machinery in operation, steam power OF
the right and bull treading on the left
The audience is now interested in viewinf
the process by which cream is separated
from milk. Two separators are working
tbe Sharplcss and the De Laval, while TN
MIX is pouring from one tube and th'
.ream slowly running from another In
view is interesting to everybody, ana es
necially to those who have never had al
opportunity to witness IL before
The meeting was called to order by i.
J,,,. nf
who made the address OF welcome, WhIcl
was very appropriate for the occasion III
compared the old methods with the pres
ent and pointed out the great superiority
of the modern methods over the oId' Inc
members of the board and visitors WeN
given a most hearty welcome
Mr.. Richardson responded IN MS usua
bapny manner For the hearty welcome
the hoard has received, he returns Tn.
most hearty thanks. He briefly reviewed
the history of cows and milk from th'
long ago to the present day. We are her
today to learn from what we near the pesi
methods of modern dairylng'
Prof. G. NJ. Gowell of the Maine Statt
college, followed by speaking on DalH
instruction. We have seen the lnuustr!
If dairving has grown up from Il shlai
hepinning to its present large proper'ioi>'
Tbe advance that was made from raising
,.rcam in shallow earthen pans to the pres
ont system was started by the sweaes
W., .ffects of bacteria on milk and cream
attracting great attention among dairy
-, ot the present time The flavor oi
lii and butter depends upon bacteria,
ND II NAV be a good flavor or it may be a
LA favor the odor of some of them being
s.tr,,,ely distasteful. They thrive test
!, greasy substance. BY taking milk
nd ~ Introducing desirable bacteria, we
s'a,' aan have milk and butter of the sweetest
s,,a hest flavor, or we can introduce an
and ,,ndesirable bacteria and obtain most
..a,,seous flavor. 1t is without question
LIT the flavor of butter depends upon the
d;tferent forms of bacteria BY areatlng
;mnurc milk few minutes 1t may be