The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1897-07-24
cHEEsE.MAKlNe IN MISSOURI.

EDITOR RURAL WORLD: - Hoard'e
Dairyman prints the following para
graph in a recent issue: Quite a num-
Der OF creameries in Missouri are
changing owe to cheese-making plants.
The movement will be watched with
considerable interest by many who
have been somewhat skeptical as to
the adaptability of that state for first
class cheese-making.
To anyone who is at all familiar with
the past and present of dairying in the
United States, the fact that there are
those who are somewhat skeptical as
to the ~adaptability of that state (Mo)
to frst-class cheese-making," is, to say
the least, a little amusing.
Only a few years back, as we meas
ure time, and within the memory of
men no older than ex-Gov. Hoard, New
York state was the center of dairy pro-
duction in the United States New
York butter and cheese had a reputa-
ton for excellence that vas not only
national, but which extended beyond
the seas, and which excited the env
and emulation of dairymen in every
section. But the New Workers, in the
fullness of their pride, said to the rest
OF the country, the Empire state is the
possesses "adaptability" for first
class cheese (and butterl making"
There was no s~kepticism about it. 1t
was a fact that could not be disputed.
No other part of the country had any
possible chance of ever becoming com
petitors with New York in dairy prod
ucts. But, regardless of the ultima
tum, the pioneer pushed westward,
taking old brindle along. as a means of
sustenance, while the lands
being cleared and made ''adapta-
bic" to advanced agriculture. As her
progeny increased to herds, the farm
ers of the west began to make more
and cheese than the local mar
kets could take up. Then, attempting
the solution of the problem of what to
do with the surplus, they invaded the
markets of the east. There were at
first many defects; the goods were de-
icent in quality from lack of skill;
had peculiarities of flavor and texture
that were not liked by the consumer,
and it also suffered more or less in
Then the 'I-told:you-sos'
had their innings
With characteristic persistency the
westerners continued to send goods
east, and at the same time acquired
skill-improving conditions and teach
ing the people to like their butter and
cheese until We, at no distant day, find
the dairymen of the Western Reserve
competitors with those Of New
York state. WELL" the wise ones
said. "that is as far west as the dairy
can be extended" But agri-
culture was steadily pushing west
ward, and soon the woods of Indiana,
and the prairies of Illinois, were o n
into farms with cows by the
tens of thousands. and in a few
years we find the butter-making cen
ter fixed at Elgin, III.
To-day Elgin goods are the standard
butter, and thousands of large pur-
of butter think they must get
supplies direct from Elgin" in
order to get first-class goods-although
large part of the goods sold on the
board of trade floor are produced,
perhaps, hundreds of miles from Elgin.
Speaking specifically of cheese pro-
the country has seen the same
and advancing of center of
westward, until now Wiscol-
sin is the second cheese-producing state
n the Union, New York standing first.
What has given Wisconsin its position
IS a cheese state-peculiar a~daptabili-
" to tirst-class cheese-making? BY no
means; it is the result of intelligent eff
of such men as W.. d. Hoard. Hiram
smith, Stephen Faville. Geo. w. Burch-
and a few, very few, others. These
men, believing that dalrying would be
| good thing for the state, and that in
.elligent farmers could adapt and mod
fly conditions so that the business
be made successful, went to work
o develop interest and skill, and to
spread dairy information.
Sixteen years ago the men named,
three others, formed the State
Dairymen's association, and this organ
together with the state agri-
cultural college, the farmers institutes,
supported by the state, and by no
means least, by the influence of.
doard's Dairyman, have largely made
he state what it is as a dairy state.
The dairy and food commissioner, in
lis last report. confirms my diagnosis
What is it that makes people ''skep-
.ical as to the a~daptability of that
(Missouri) to first-class cheese
naking?" If they will kindly specify
what occasions this lack of faith, it
nav check this movement" toward
if the Dairyman is correct, or
De the me ans of dispelling some il
In conclusion, for the pres
mt, l will make this assertion:
That what Missouri lacks is
lot ''adaptability to first
lass cheese-making," but lack of
dairy farmers and 6-st-class
.heese-makers. When our suite agri-
college is made ready 20 teach
lairying in q comprehensive manner,
% the young men and women, the state
BOARD of agriculture is enabled to con-
,ey an adequate degree of dairy in
Itruction to the farmers in farmers in
and other educational means
ire used, the world will be made to
that Missouri is adapted for both
,utter and cheese-mak1ng.
Epr Cur-pnur- |