The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1898-10-03

scnable to talk about winter dairying.
Along in the middle of winter the
dairyman very often complains that
the business doesn't pay, and especially
If his COWS were fresh in the spring.
The small quantity of butter seems in
significant, though it sells for almost
twice as much as in the summer. Yet
groceries and other supplies must be
purchased in the winter as well as the
summer, and, If the dairy runs down,
we must draw upon the bank account
or run in debt, and in either case the
farm gets the credit of not paying.
If one can have fresh COWS in the fall
feed them literally on milk-producing
food, give free access to pure water
keep them in comfortable, healthy,
we'll ventilated quarters, keep the milk
at an even temperature of 60 to 65 de-
greeS, churn often enough and with
cream at the right temperature, plenty
of good butter can be made all win
ter, and it commands a good price
usually. Keep the stable thoroughly
clean, dry, we'll lighted, we'll ventilated
and comfortable for a person to stay
in. This is not expensive. 1t is the
neglected, poorly managed stable that
costs
Cows confined to the stable twenty
two to twenty-three hours day must
be well bedded, and the stable must
be we'll drained. Some good absorbent
must be provided to take up the am
monia and used freely. Land plaster
can be used for this very probably.
; Dry earth or muck is good Each cow
should shave 1000 cubic feet Of air
space. Cow stables ought to be nine
or ten feet high.
Winter dairyng Is no business for a
lazy man or one who will neglect it
for any reason. But for the active,
careful, painstaking man. who will at
thing ship-shape and moving, it is al
ways profitable Ensilage or roots are
the prime food for winter, but if you
have no silo or roots, use Stops made
of mill products, clean, bright clover
hay or we'll preserved corn fodder and
II shredded it will be all the better.
new departure in supplying pure
milk to customers has been made by
Mr.. Main, of Wisconsin,. He supplies
the city of Madison with milk from a
herd of Jerseys.
AS soon as drawn the milk is carried
into screen-protected power house
and run through separator-not to
collect the cream but for cleansing
and the cream and the milk come to-
sether again in a large can where they
arc thoroughly stirred and then moved
to surface cooler-a metallic sur
face of nine feet square--over the back
IL
While the milk runs down the face Of
1t into cans This reduces the tempera-
ture from about So degrees to As de-
grees. From these cans the cool milk
is elevated and poured into a moving
vat with spring faucets. The vat
travels on narrow railway over a box
in which are the cans-of glass@quarts
and pints. The shoppers are coated
with bot paraff1ne. The cans when fill
ed are placed in cases thirty inches
long and ten inches high, then cover
ed with crushed ice. The milk so
treated will keep from twenty-four to
y-eight hours longer than milk
treated the ordinary way, it is claimed
The manager sells no cream as he
claims that pure milk and cream from
1t cannot be sold at the same time Nor
does he make his own butter. Those
who have examined a separator after
Ii has done it's work can realize the
amount Of impurities collected from
apparently pure milk.
The splendid record made by the but
teTmakers Of Minnesota during the
past few years speaks we'll for the edu-
catiCnal work that has been carried
On in the state during the past few
years. The dairy school, farmers in
stitutes. the agricultural press, the
State Creamery Butter-makers' assoc1-
numerous dairy meetings that have
been held in nearly every hamlet in the
state are beginning to show greater
results than the most enthusiastic
worker ever looked for. Minnesota
butter today is known in all enlighterI-
ed countries in the world as the very
best. 1t is a fact not generally known
that many of our creameries are quiet
ly receiving from 1 to cents per pound
above the highest quotations in our
great markets. The Minnesota Dairy
school has sent from its class rooms
over 500 trained buttermakers. While
most of them are employed in Minnest.
ia creameries, many have gone into
other states and are doing their share
in making a good name for American
butter. What Sam Hangdal has ac-
ccmplished since he left the Minnesota
Dairy school shows that with our edu-
catioral advantages any young man
can in very short time become an ex-
pert in the art Of buttermaking, and
bring to him not only renown, but the
ability to command a good salary
Farm, Stock and Home.