The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1897-02-19


milk as soon as drawn from the COW.
1t matters much less what the atmos-
pheric influence is on the milk for il
can be handled with greater safety
than by any Othe1 process yet known.
The cheese maker must meet this
competition by better understands
ing of the chemical analysis of milk
aud thereby be better enabled 10
combat adverse agencies at work in
this product. He will have to refer
his bad milk back to his dairy man
(I use the term "dairy man" i'll the
sense of the producer Ofmilk and who
furnishes it to the cheese maker.)
and institute reform at the source OF
his business or failure is imminent.
This is why such emphasis needs to
be placed ON the first handling and
production of milk.
L know of no way that the cheese
maker can take his milk from all
sources in this undevelOped dairy
country, and compete with cream
separstOrs unless the plan of "pasteur-
izimg" or thoroughly deOdOrizing milk
may become so simplified that it can
practically be adopted in cheese
dsirying.
Some of these considerations will
naturally lead us in this discussion to
look at some of the obstacles in the
successful manufacture of cheese i'm the
country. And L would say that two
great obstacles are the dairy man"
and ''dairy COW" or rather the lack
of dairy men and dairy COWS, l will
speak along the line of my experience
and observations and think the con-
ditions are nearly now as they were
| % years ago, because the cheese de-
partment has never received much
stimulus.
The handling of milk and the
dairy for cheese making requires
more than an ordinary farmers abili-
Ity. A mere formula does not answer
the requirments and will never do
for a successful cheese maker. The
cheese maker has study with every
| vat of milk which ne handles. Hence
the necessity of his having know
| ledge of what elements constitute the
product which he is to handle So as
to make a palatabIe and pure article
OF food. L would say that his educa-
lion should be liberal along the line
of chemistry. Indeed my fellow
farmers that is where we are all de-
ficient as well as the education that
our boys are receiving tor a practical
| business life.
The coming farmer will need to be
able to grasp these principles of
chemistry or the competition of that
knowledge Will leave hun behind,
which will tend to develUpe in him
that lUathsOme disease that has been
spreading over the whole country,
known as calamity. These qualifica-
lions are very necessary for the farm
dairy man: First in being able to
study the nature of the best milk
producing feed both for quantity and
quality, anu i'll being abe to under
stand the science of farming in it's
most comprehensive form, This can
better be cOmprehended when we un-
derstand how the dairy business is
developed where it has been made a
speciality and compare ourselves. 1t
is no uncommon yield for those farm
diaries to average 500 pounds of cheese
to COW in one season and often more.
1t IL poor dairy that yields but 300
pounds but 1 DON'T believe that the
average COW of Kansas will yield over
$50 pounds. 1t will not take much
financial ability to figure out profit
able business with the 500 pound
yield at the prices that we can sell
cheese for in our markets, viz. l0c. a
pound. Our market always has been
better aud is still better than at the
cheese centers of production. Fellow
farmers we are able to develope this
business up to that standard and have
better facilities TOR raising and feed
ing diaries aud consequently it would
be more profitable. 1t is possible and
it would be more profitable for the
farming community to become cheese
dairy men when We consider the
value of the feed left and expense OF
gathering, provided that it was done
extensively enough say with % cows
or more But under the present con.
ditiOn of farmers as to the dairy abili-
w it would take one generation to
attain to that point. What is the
only practical way now would be to
have the milk gathered into factories
for that purpose and as / have shown
that would be al exceedingly hard
task TO succeed in building up that
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