The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1898-09-12

sleeve, its tip being concealed in the
hollow of the milking hand. Only
gentle pressure upon the bag Of wa
ter within is needed to thus cause both
milk and water to flow into the cup
at the same time. The milk vendors
OF Italy and India have also learned
their trade to perfection, for they
practice this Identical trick.
Now that Sioux Falls has been for
mally named as the place for holding
the next annual meeting of the Nation
al Butternakers' association, interest
in that meeting is picking up greatly.
There is no question but what this
meeting will be a great success. This
Is a big year and the meeting is bound
to be in the swim. Secretary e. Su-
dendOrf, who is always conservative In
his estimates, places the number Of
outsiders who will be present at the
meeting at from 1000 to $500. He also
thinks that not less than 1000 twenty
pound packages of butter will be on eX-
h;bition and entered in the prize COM
petitions. At the last meeting some
foreign butter was exhibited. This
year Mr.. Sudendorf thinks there will
be considerable of the foreign article
here. He has received letters from
butter men Of England, France and
Germany asking for place for their ex-
hibits
The programme will contain the
names Of several prominent and we'll
known men in the dairy business. Sec
rotary of Agriculture Wilson has prom
Used to be present and make at least
one speech. Maj AlVord, head or the
dairy branch Of the agricultural de-
partment, will be there all through the
nd will M q SnnaHh PACn
day. Other notable speakers VIII be
present.
There is certainly one cooperative
creamery in Blue Earth county that
has been a success. 1t is the Prescott,
and the Blue Earth City Post has the
following to say of 1t: 1.-THE Prescott
started in business in the spring of
1896, with John Domes as president
and Charles J. Schroeder as secretary.
1t has been a money maker for its
patrons and stockholders in the past,
but the association failed 10 put up
sufficient amount of ice last winter
TO run them through the season, and
there is now some talk Of closing down
the factory for short time until the
weather becomes cooler. The output
has ran from 5000 to 5000 pounds Of
butter per month, which has found
ready sale in the New York city mar
ket at one-half cent per pound above
the product Of other creameries This
creamery is filed up with the best Of
up-to-date machinery, and this, it Is
believed, has had much to do with it's
success"
One or two signs will denote good
COW, as we'll as twenty, says Prof.
Hacker. In a poor cow the thigh
runs down straight, no space between
~ -; - ctr Ia
and the tail on the other There should
be plenty Of daylight between the I'D
der and the tail One of the best ways
to tell what kind Of a COW you have
is her temperament A good dairy
type has a sharp spine, strongly de-
veloped nervous system, and sharp hip
bones. A good COW has q large wedge
shaped stomach. for she must have a
large and powerful digestive system
to use-up her food and make the best
returns for it.
Some of the animals the first year
made but little over 200 pounds per
cow, while others gave over 300 pounds.
We have kept UP this record every
year, and the last year our COWS aY-
eraged 1893 pounds per COW, and at
cost of only AZ cents per pound Of but
ter for feed. One cow gave us 512
pounds during the year. These were
not picked, high-priced dairy COWS,
but the common run Of dairy stock
The time to begin to establish the
habit of long milk giving is when the
heifer has her first calf. Under aver
age conditions it is best to allow
heifer to bring her first calf in the
spring after grass and clover have
made a good start. Then, as fall comes
and there Is a natural inclination for
her to go dry, she should be given
little extra feed and care in order to
enable her to maintain a full flow Of
milk. Give her, in addition to good
clover or millet hay, a good ration Of
bran, oil meal and either corn meal or
ground oats. About the only safe rule
as to quantity is to give her all that
she will readily eat up clean at each
meal, supplying a sufficient variety to
keep her with good appetite; Keep
salt where she can help herself. Feed
and milk regularly. This is very i'm
portant in maintaining a good milk
flow. So far as can be done, let her
ration be producing one Milk
her up to within six weeks Of when
she is expected to calve again, and q
good start will be made in securing a
long mixer.
A recent issue Of Farm, Stock and
Home says: ''The Importance Of bring
ing only sweet and clean milk to the
creamery Is not as fully understood
as it should be. While. we do not feel
justified in saying that 1t is impossible
to make a good grade Of butter out
Of milk that is not just right we do
know that the chances for making an
article that will always find ready sale
at the highest figures are very much
lessened when patrons are careless
about the condition In which their milk
Is delivered to the creamery. Now
and then a buttermaker may be at
fault, but the great majority of cases
where there is a lowering Of the quail
ity Of the butter 1t would be found
upon close Investigation that the milk
is at fault When members Of a COM
munity band themselves together in an
enterprise like cheese factory or
creamery, they are bound by moral
as we'll as legal obligations to do ev-
erything In their power to make the
enterprise mutually beneficial, and
since good milk and a good maker are
the two prime requisites they should
receive the most careful consideration
by every person"