The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1898-07-04
WAITING FOR THE JUDGES
MINNESOTA BUTTERMAKERS
IMPATIENT FOR AWARDS
when the Exhibition Butter Has
heen Displayed for Al Month 1t
VIII BE Sold and the Proceeds
to Make Cheese Part of IL Soldiers
RatiOns.


Rations.
Buttermakers and creamery men are
awaiting with interest the result of
the June scoring of the dairy judges
at the Omaha exposition. Nearly every
important dairy county in Southern
and Central Minnesota is represented
in the exhibit and there is considerable
speculation on the result.
The exhibit will be replenished every
month with the fresh product, and on
the last day of each month the scorers
VIII tabulate the scoring OF every tub
in each exhibit from the different
states. The butter, after it has been
on exhibition one month, will be sold,
and the amount derived from its sale
credited to the exhibitor. The Mime
sofa commission also pays the freight
on all exhibits, and the other liberal
Inducements offered by the commits
sioners has --ulted in a large num-
Der of exhibits being placed and a
lively interest in the showing made by
the home product.
Congressman j. II. Davidson, of Wis
cOnsin. has introduced a bill in the
house of representatives providing that
pure wholesome cheese shall hereafter
constitute portion of the ration Of our
soldiers. Such a measure is timely and
important, for cheese is one of the
cheapest foods available to men. 1t is
condensed, has no waste, requires no
preparation for consumption and is Pc
culiar!y suited for nourishing soldiers
in their fatiguing iabors in a tropical
climate.
Butter makers as we'll as cheese man
ufacturerS are interested in the meas
uIv, for every pound of milk turned
into cheese leaves the market in that
much better shane for butter
A correct dairy thermometer is in
dispensable in butter making. Tenn
perature plays an important part all
the way through. 1t is necessary to
know the temperature of the dairy
room, the water, the milk, the cream
when ripening, and. above all, the
temperature of the cream at time of
churning. No person can guess at
temperature correctly every time;
therefore no person can make a uni
form quality of butter without using
the thermometer at almost every stage
of the work. Yet a cheap, unreliable
thermometer is worse than none.
ITO say the least we are although
we do not like to acknowledge it, ire
mendously behind the times in dairy
ing" writes c. w: T. Davis, from Eng
land, in New England Homestead.
This is because of the slowness of
the British farmer to adopt any new
tangled ideas, as he is pleased to
term themI referring, Of course, to
science, which has been so useful in
advancing modern dairying. Our
neighbors on the continent, the Danes,
we acknowledge to hold the first place
in butter production, although their
cattle and pastures are much inferior
to our own.
But England is at last awakening
to the fact of her being left behind
and is now trying to improve dairying
in many ways. A great deal is being
done in the education of farmers sons
and daughters by means of the dairy
institutes which are established in va
rious parts of the country and to
which scholarships are granted by the
county councils. Where this is not
possible migratory vans with dairy
utensils and instructors travel through
the country holding classes and Civ
ing instruction, both practical and the
oretical. in dairy work to those who
care to join them, the courses usually
lasting about six weeks or so.
Many English factories have apoted
the radiator or combired separator and
churning, producing almost Immediate
ly butter from milk. 1t is just lately
We have begun to import fresh milk
from France. This is cooled previous
to being sent over here. The dairy
trade is looking up greatly in England
al the present and even if we do i'm
port most of our butter and cheese,
surely we ought to be able to provide
milk for the populace and this is in
the end the most profitable business"
There is now a revival of the cattle
interest, and it is thought by some
that this will result in a standstill or
decline in the dairy industry, writes
Levi Chubbuck in Rural World. Com
paratiVe profit, direct and Indirect will
determine this. Let us, then, look into
the question of beef VS.. dairy farming
and see if we can determine which Of
fers the more profit. Taking a 1900
pound two-year-old steer, which is per-
haps above the general average, yet
by no means above accomplishment,
let us determine as nearly as possible
his cost and profit yielded, if sold at
that point, for the second years feed
ing. If the animal weighed 700 pounds
a. one year old he would cost the feed
err at that time $24, 500 pounds of gain
during TIL eyear will cost at least $40,
making $40 as the total lost of 1900
pounds weight. If sold at cents
pound, which would be the top price,
he would bring $3.50, or SIS more than
total cost. Now let us take a dairy COW
and see what she will yield in a year.
If she is what she ought to be, if
kept in the dairy, she will give 5000
pounds Of milk in a year, from which
could be made $50 pounds of butter.
If the milk is taken to creamery it
will bring an average of 70 cents per
100 pounds, or $45, to which can be add
ed $40 for value of calf and skim milk
returned, making a total of $55 for the
yearly returns from the COW.
If the milk is sold for city consump-
ton it will bring an average Of 81 per
100 pounds, making the yearly returns
$50, to which might be added So for
value of calf, although this item Is Of
doubtful value because of lack of skim
milk for feeding the calf If butter is
made the $50 pounds would bring, at
90 cents a pound, $50, and to this can
be added $40 for value of calf and
skim milk, presVning that a farm sep
arator is used and the skim milk is
thereby had warm and sweet for feed
ing. Charging the COW $50 for her
keep for the year, $40 more than we
do the steer, the net returns from the
creamery COW will be $25, from the
city milk COW $50, and from the but
ter cow $40.
Now let us consider the comparative
ood-producing capacity of the steer
and COW, or, in other words, which has
the greater power to produce food for
ing 500 pounds as the yearly growth
on the steer, and 5000 pounds of milk
as the product of the cow reduce
these to the same unit of value, the
"caloric" The 400 pounds of live
weight will not make more than 800
pounds of marketable meat proba bly,
loss A Mound of beef contains Q70 NIL