The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1898-07-11
than a poor maker of poor dairy prod

About $50 failures CT creameries have
been reported by the state department
since 1891. Considering that nearly 700
cooperative creameries have been or
ganized In this state, and are now In
successful operation, this Is not bad
| showing. The dairy industry Is yet
new departure Of the farm, and the
failures were the result of ignorance.
With the increased facilities for dairy
ing, and the efforts of expsrt creamery
men, there should be noticeable de-
crease in the number of failures every
year. 1t is certainly a remarkable fact
that failures do net occur with greater
frequency as they are nearly all organ
lied on the cooperative plan, and any
one who has attempted to start an en-
terprise on this plan knows Of the diff
fculties and barriers to be overcome.
Every creamery in the state is rum
ming to It's fullest capacity, and every
one trying to Guido the other in quality
of butter churned. There is scarcely
no industry in which there Is room for
80 much Improvement and which can
be. worked UP to so fine a point.
The following list of donts was pub
lished in the last issue of Hoard's
Dairyman:
Don't think you can coax a cow to give
ment.
Don't think that because some men say
so cow is merely machine. She is the
most nervous animal of all animals.
Don't think that cav is a Stranger to aHec
| ton, or that she will not appreciate kind
| act.
| Don't exercise your COWS by sending the
| dog to bring them from pasture.
| Don't be too aristocratic to ass -oiate with
| the growing calves. Keep on friendly terms
| with them. so they will need no Introduction
| when they oome to work.
| Don't let milk stand in the stable exposed
| to the stable aroma. Remove it soon
! possible after it Is drawn.
Don't allow milk to stand until 1t becomes
| cold before straining or setting to cream.
Don't think your milk is GLEN because You
! have strained It, The straner only removes
| the Jumps; the smell remains
| Don't sturb milk viii e II % cref m g RS ns;
any disturbance will cause the butter globules
| to sink never to rise again.
| Don't let milk stand after 1t is ready 20 set
| for Dreaming. but set as soon as possible
| Upon rapid and immediate cooling depends the
| amount of cream that VII rise.
| Don't allow milk to stand until 1t has be-
| come "cabbered." Skim milk regularly and
while the milk is still sweet, if possible >.
Don't mix sour and sweet cream; keep 1t
| separate until all is ripe.
Don't think because you scald and wash
| pals, cans and churn that they are sweet
and clean; they need sun and air as well as
water.
| Don't keep cream after it is ripe, but churn
| at once.
Don't think you can tell the exact temper
| ature of cream by dipping In your finger
| and putting it to your cheek use a ther-
| mometer.
| Don't think that three or four degrees diff
| ference in temperature in the cream will
| make no difference when churning.
| Don't churn until the butter gathers in a
| large lump. Stop when the butter is In
! granules large as grains OF wheat.
Don't try to work the butterHf.k out of
| the butter: wash 1t out while in the granu-
| lar stage.
| Don't send 1t to market wrapped in parts
| of cast-off clothing
| Don't think that because you say you make
| good butter your customers will agree with
| you; their tastes, not yours must decide.
Don't think you can fool a COW by feeding
| short rations; she isn't built that way.