The Dupuyer acantha. [volume] (Dupuyer, Mont.) 1894-1904, 1898-01-13

appear. When the American asked for
a couple of pounds the native druggist
nearly fell over in establishment, n
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
unfit for the internal use intended by
the American. This but illustrates
that there are vast populations that
have 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 IN article of
universal diet. Even buttermilk is
coming Into great demand in all of the
city restaurants and even multitudes
OF saloons keep a supply Of good, cold,
fresh buttermilk constantly on hand.
Ihese are signs that the COW is to be
a 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 it's cheapness. Both
sweet milk and buttermilk 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 nov Of course that feed does not
cut a 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
dl11erence on the market. Can it be
DOUBTED, therefore, that the feed does
have a 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
lOWpr ratio than nrocnnt H., -
the waste and the selling of milk to
people that never pay. So far as the
restaurants are concerned this is not
OF much consequence, provided thai
milk does mo- go up as it has in Wash
ington, Baltimore and some other cit
les, where it 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 if possible. It
should be kept at this point to keep I'D
a 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 W. noticed a man
that had a 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 a size that would require about
five for a quart, SO we may say that he
got ten cents d 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 han at his
first stand. His being missed, how
ever, shows what a vast amount of but
termilk might be disposed of in this
way.