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

sale. IL mas Deen proved by analysis
that the butter coloring is rank poison,
and death would result If taken in
quantities.
Thoroughly first-class creameries.
equipped with modern appliances with
sufficient capacity to- handle the milk
of from 100 to 600 cows 600 pounds of
butter dany), cost from So. 900 to SO, 300,
and there is probably mo- investment of
equal amount which can be made in a
Farming community THAI will bring as
much good to the entire community as
one of our model creameries.
The Fairfield Cooperative Creamery
began taking in milk this week. This
creamery is located rinr a locality that
will be greatly beneftedr by a success
full factory. The farmers have follow
ed wheat raising many Years, and real
ize the necessity now to- change to di-
versifled farming. 1t is hoped that the
management may PROVE efficient. So
much depends upon honest and thor
ough work in the management of a CO.
operative creamery thatSlts value can
not be r-estimated
Pasteurizing will be extensively UNI
dertaken in the Northwest during the
year 1898. So much good came from the
experiments in 1897 that many will at
tempt to profit by adopting this method
in their own factories. Pasteurizing
has merit.
The Big Bond Creamery company, of
Hae an, Mimi, is fitting up a creamery.
1t recently purchased the Swimming
station, ard has added to the building.
Ii has purchased the necessary machi-
merry from the Cornish, Curtis & Greene
IA
outfit. It anticipates a prosperous sea-
son. E,
The richer the cream, the lower the
churning temperature should be; in
fact, cream may be churned at any
temperature the buttermaker chooses
CT hat may suit him best, but the
ripening of cream should be at about
~ degrees Fahrenheit. If the cream
can be held at this temperature FOR
about eighteen or twenty hours, ard
the acidity and chemical change accu-
rately cooled, excellent results viii fol-
low.
One of the most scientific butter
makers in the United States says: I'm
cooling cream (after ripeuing) for
churning, some may grungbEa at not
having time. but they must get over
cream should stand cooled before
churning so as to crystalline the butter
globules. If cream is cooled quickly
and churned at occe, the result will
be soft butter
The work of testing the milk of indi-
vidUal COWS may be simplified and
greatly reduced by making composite
tests. To do this, procure small glass
milk jars, providing one for each COW
in the herd, and put a number or name
on each bottle to correspond with the
name or number of the COW tested.
After each milking, stir thoroughly
the entire amount iof milk so that it
Will become uniform throughout then
take with small sample dipper a
sample of milk ard place it in the
jar, having provided beforehand some
preservative which will keep the milk
sweet until the end of the period for
when the composite samples are TAX
en-. This may extend over one or two
weeks, as suits your convenience.
well managed creamery, patron
lied by intelligent farmers is a verita-
bic gold mine in "a community. 1t
brings ready cash each month, which
is distributed among the patrons and
finds its way to. the tills of the local
HerchaHts, ana irOm-theFe trough he
ban1s to the jobberss and jn1aniifactur-
ers who supply copmodities that are
used and consumed by the farming
pubic. 1t creates a healthy circulation
OF money, and benefits more than the
immediate recipient Of the. creamery
treasurers check. III
Lower rates of interest inyariab ly
prevail in localities where prosperous
cfeamerIes are located.
One Of the first things that strikes
The visitor in the northern, dairy dis
trlcts is the. universal prevalence of
fur coats, If the visitor halls from q
more southern latitude III Northern
Iowa, in Minnesota and in other
Northern states along the same lati-
tude, the fur coat in winter time is
worn by everybody. F. A. Leiehton
formerly dairy instructor at the Iowa
Agricultural college, suspects il as the
cause OF much of the bad flavor of the
butter made in those localities. He
tells OF one occasion when he visited
d creamery and found no less than
twelve men wearing fur coats standing
around the fire while the butterrna KEY.
was warming things up so that he
could separate the milk. The coats
were of all kinds of fur, including
sheep skin and the skunk, and the
conflict of odors arising from them as
they heated up before the fire was al
most indescribable.. When the butter
is off-f1avor or has a distinctly had
flavor it would be a good idea to in
vestigate the prevailing kind of fur
tnat the coats Of patrons are made of