The Globe-republican., 1897-11-04

In those Communities use milk in any
form. We heard some time ago OF an
American who tried to get some butter
in a town of Venezuela. He tried to
find grocer that had it for sale. but
was finally told that in all probability
ne could get some at the drug store.
He went there and found that they had
very small supply that was kept as
permanent stock to be used for medical
purposes. Whether it was used for
outward or inward application deos not
appear. When the American asked Tor
a couple of pounds the native druggist
nearly fell over in establishment. and
wondered what on earth the American
could do with two pounds of butter.
which. by the way, was about his whole
STOCK IN trade. The butter. however,
was found to be rancid and decidedly
unit for the internal use intended by
the American. This but illustrates
that there are vast populations that
nave got yet to be educated into the
milk and butter using habit.
In our large American cities the use
OF milk Is every year increasing. More
and more it is becoming an article of
universal diet. Even buttermilk is
coming into great demand in all Of the
city restaurants and even multitudes
OF saloons keep supply CT good, cold.
fresh butternilk constantly on hand.
These are signs that the COW is to be
strong factor in the economics of the
future. Two great considerations
come up in the spreading of this milk
drinking habit. First the quality of the
milk and second its cneapness. Both
sweet milk and buttermiik win their
way on their quality and if the farmer
wants his trade to increase he must
give the best milk that can be had.
We know of course that feed does not
cut q very great figure in the solid
contents OF milk. but we cannot but
think that feed does have very much to
do with the flavor and palatability of
milk. Perhaps this point will be dis
puted, but we doubt if one that has
been an habitual drinker of milk will
be satisfied to take it from any cow ana
from any food. We know that with
domestic animals used for food, the
food on which they have been grown
and fattened transmits its flavor to the
flesh. Thus the waterfowl that feeds
on fish is so fishy that it is very dis
tasteful to many. The beeves, NUT
tons and swine are notably affected to
such an extent that it makes a great
difference on the market. Can it be
doubted, therefore, that the feed does
have very great effect on the quality
Of the milk? The cows that are fed on
pasture grass alone will not produce a
milk that the city people will relish
as they will milk produced from grass
and millfeeds. Especially is this true
in the early part of the summer when
after heavy rains there is a decided
grass flavor to the milk.
So far as cost is concerned the only
way it can be put on the market at a
lower rate than present is to eliminate
the waste and the selling of milk to
people that never pay. So far as the
restaurants are concerned this is not
milk does not 60 up as it has in Wash
ington, Baltimore and some other cit
les, where 1t sells at ten cents Der
quart. In Chicago it still sells for five
and six cents per quart and should be
kept at this point il possible. It
should be kept at this point to keep up
steady demand that will prevent the
supply increasing faster than the de-
mand and thus in the not distant fu-
ture causing a collapse. Restaurants
sell their milk by the glass at about 20
cents per quart. Recently on the
streets Of Chicago We noticed a man
that had stand for the sale of ice-cold
buttermilk. He sold it at two cents
per glass, which would be about eight
cents per quart or more. His glasses
were of size that would require about
five for quart, SO We may say that he
got ten cents a quart for his milk. He
seemed to have a brisk trade. But one
day he disappeared from his corner,
and the people that had begun to drink
buttermilk there and had begun to
form the habit felt his loss. Probably
he had moved to some place in the city
where trade was brisker than at his
first stand. His being missed, how
ever, shows what a vast amount Of but
termilk might be disposed of in this
way.
Beef-Producing Cattle.-There is at
present q tendency to increase the num-
Der and improve the quality Of the beef
producing cattle on our farms. Owing
to the long period of depression in the
cattle industry the farm herds Of beef
bred cattle were seriously reduced or
30 crossed with dairy blood as to i'm
pair or destroy their usefulness for
beef production. Many of the splendid
pure-bred herds in the Ohio valley and
eastward were dispersed. The we'll
bred steers formerly raised in such
great numbers in this section became
lard to get, and feeders have been more
and more dependent on the West for
The stock to consume their grain. This