The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1898-04-11

An enthusiastic creamerS' meeting
was held at Bryant, S. D., March il.
The question of reOpening the creamery
was discussed, and it was decided to
canvass the territory tributary to Bry-
ant to find how many cows could be
pledged. The banks agreed to furnish
money on easy terms to buy 200 more
cows. The leading business men also
agreed to buy no more butter from
farmers living within a radius of eight
miles Of town.
The manufacture of fancy cheese in
this country is rapidly increasing, and
| probably there is no part Of dairying
that pays better than this work. At
present most Of the fancy cheese is
imported. although nearly all of the
famous varieties are made on a small
scale in this country.
The Merton creamery, near Ovation
ma, Mimi, received during the year
2,623 800 pounds of milk, which yielded
1923 pounds of butter. The aver
age teat is reported at "a, and the
over-run was 1874, or in other words
100 pounds of butter fat made 1874
pounds of butter. The cost of manu-
facture was SLIT for 100 pounds of
butter -..
The number of creameries in South
Dakota increased from five in 1893 to
145 in 1897, and the value of their
product from $67, 1892 in 1892 to 81 ,088,00
in 1897.
In the St. Paul Dairy Reporter Of
March 20 appears an article on Our
Butter in England" from the pen of w.
r. Kenny, Manchester, England, which
every buttermaker in Minnesota should
read. He admits that Minnesota makes
good butter, but says it does not
bring the top price in English markets,
| because it lacks the characteristics
which the English consumer wants in
his butter. He further states that GER
tainly we do not want to ship butter
across the ocean unless we intend to
receive the highest possible price, and
If we do intend to receive the best
markets we must cater little to the
English taste. We must work for GER
tain results for certain markets.
Nine dairy dealers of Allegheny coun-
ty, Pa, were found guilty of selling
oleomargarine, or imitation butter, in
opposition to the law the other day,
in each case.
Pasteurization is supposed to have
received a setback at the Topeka con-
vention. The tub exhibition by Mr..
Schuknecht seems to have received at
the hands Of the judges lower scoring
than almost any other exhibit, but this
condition is explained by Mr.. Schuk
necht as having been brought about by
the fact that in his anxiety to produce
something extraordinarily fine he car
ried the ripening process too far, which,
as he says, gave him the quality and
flavor desired, but in the shipment,
through careless handling, this fine
aroma was dissipated and lost when
cpnrQ6 q waQk later OF
there is Just enough in the result to
enable critics to find a peg on which to
hang objections to the process, but the
fact still remains that the butter Mr.
Schuknecht has been turning out at
the Albert Lea creamery under this pro-
cess has been fetching two to three
cents higher price than the Elgin quo
tations. After all, the market is the
final arbiter as to the success or failure
of any process, and judged by this
standard there is no record where pas
teurized butter has not brought as a
rule top prices.
A creamery in Newark, N. j., is using
skim-milk in the manufacture Of
product for putting the glazing on fine
quality paper. The Newark Herald
| says: "The Standard Butter Company
| Of Owego has now commenced the
| manufacture Of their new product
WHICH IS TO utilize ana create a value
for their skim milk, and thus allow the
! payment of better prices for
| milk. The product is a sizing to be
| used by paper manufacturers to put
| the glazing on fine quality papers.
| Heretofore a fine quality Of glue with
| other compounds has been used, but it
was recently discovered that a much
| better and cheaper sizing could be
| made from skim milk. The Standard
| company has now made a five-year
| contract to furnish this to some large
J paper manufacturers. AT the creamery
| in this village, in charge of NJ Haster.
! the new product is now being made
| The skim milk is put in a vat, treated
with chemicals and heated until curd
is formed, then the curd is washed and
pressed and shipped to the headquar-
| tiers at Owego. There the curd is
ground fine and put in a large and i'm
| proved drying kiln, where it is dried in
about twelve hours, then bagged and
| is ready for Shipment
| The disgrace is in continuing to drink
| liquor rather than in going to the KELLEY