The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1898-10-17

it? Who is at fault? It is the fault O. the
patrons, fer they first have TIE Mt Oh OF
the milk: if It is sour it Is th3lc Iault' pa
clean or did not take time to CO. the niliA
properly. -, zo-,oo
There are too many who trust 70 Prov dene e
to cool their milk. He may DO very W il
sCme times of the year, but He is not TO De
depended upon for that purpcsa.
If the butter maker could have con rol Oh
the milk from the time it was MIXED untlt
delivered at the creamery, as ure you t-er1
would not be SO much poor bat-er on III
market as there is today
In order to insure good quality OF mix
there should be cleanliness from the start 10
finish The cans should be empued as soon
as they arrive home and r1nsed IN warm wa
ter washed in hot water with Httle 20
dust using a brush to wash them W-th'
then scald in boiling water and st IN me
sun to drain as the h0t sun will help oes-Foy
the microbes in them. ~
The COW barn should be kept clean; BE,
fore mixing all OF the dirt shCu be clean d
from the cows udder with damp coin ana
the milkmans hands should be clsan oe-ote
milking. 4,4, a.
least three thicknesses OF cheese ON,
cooled as soon as possible after beng oraWn
from the cow 1t should be set IN .ailK
oP cold water and stirred often until coJi9u
down to about So or 60 degrees F. nights
and mornings Milk should never be mixed
until thoroughly coo ed. The mix ho tS9
should be kept clean and free from any pau
In warm weather milk should remain N
cold water until ready to send to the cream da
ery then taken out and covered Win suou
heavy blankets to keep it from the net sun
ca II will arrive at the creamery in gooo
condition. In winter milk should be coo.eo
and then set away in a COCO Cream pa -
where it will not freeze, and Wnlie en- r LUZ uee
to creamery should be covered good 10 M ep
from freezing as frozen milk makes very
Door quality of butter. $500
Every patron should take a go1o dairy pa
n1f
pertaining to dairying and keep up 10 Ine
When patrons take better care Of cir milk
there will be better quality OF put er Oh
~ market which means better prizes Tor
milk.
The current statement that Mime
sofa is building 100 creamer1es q year
Sos hean taken as round figures, but
| Assistant Commissioner Lawrence, IN
revising the directory, finds that zOo
! have been added in two years, with q
! dozen more to hear from, ana thaI,
added to the 445 reported TWO years
ago. makes $50 now in the state. Inc
| compilation is made up to Oct. 1, Out
several have been reported since then.
IT, country along the st. Paul & Du-
! nth is fast developing the dairy in
! terest.
John Mathieson, of Austin, president;
| Robert Crickmore, of Pratt, secretary
| of the Dairy association, and Commits
sioner Lawrence, of the dairy depart
ment. had a session last week to ar
range the programme Of the state con-
vention at Austin in December. They
expect Gov. Hoard, of Wisconsin,; r.
win Paul, president of the National
| Buttermakers' association, and rep
resentative of the national board OF
! agriculture.
The premium list is to be enlarged
! and made more attractive A number
| of favorable replies have been received
| to request for papers. The dairymen
| are prosperous, and there will be more
| of them at this meeting than ever be-
fore. Austin will give them a generous
reception.
| The following are the dates of the
meetings of the various creamerymen's
associations that are to be held this
fall and winter:
Iowa State Dairymen's Associaton-Nov.
| 2, 8, 1898, Waterloo.
| Minnesota State Butter and Cheesam ekers
| Association-Nov. go. Dec. l, 1873, Itch
| field.
South Dakota Dairymens Association-Dec
! $40, $685. Sioux Falls
Minnesota State Dairymens Association
Dec 13. II, IS, 1898, Austin.