The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1899-05-22
BORAX In THE BUTTER
CHEMIST EBERMAN FINDS AN GEM
BALMED. BUTTER SENSATION
IN "RENOVATED" BUTTER
MILK STANDARD WAS RAISED

One Change I'm the Law Which Has
Not Yet Been Thoroughly I'M
pressed on the Dairy Interests of
victfOns Have Resulted, and More
Are In Prospect.
During the past few days members of
the state dairy and food commission have
discovered that the law forbidding the
use of preservatives is being violated by
some manufacturers in making renovated
butter Several days ago samples of the
renovated butter placed on the market
since the passage of the new law were
taken up by the commission and were
later turned over to Chemist Eberman,
of the commission, who found that they
contained boracic acid which is used to
embalm the butter.
Boracic acid and similar chemicals, he
says are injurious to the health, and
it is the intention of the dairy commits
sion to confiscate all butter containing
them that the inspectors can find and
wherever possible people dealing in but
ter that has been chemically treated will
be prosecuted.
The inspectors of the state dairy and
food commission have been testing milk
delivered to creameries during the past
week and in n number of cases have
found that 1t is not up to the test re-
CURED by law. AT the last session of
the legislature the law pas amended and
milk must now test three and one-half
per cent butter fat. While this per cent
is higher than in some states, 1t is not
too high, and it Is the intention of in
spectors to see that the law Is obeyed.
Several violaters have been convicted
and there are a number of prosecutions
under way.
Some farmers tell amusing tales to ex-
plain why their milk bears evidence of
having been SKINNED or watered. One
man told an inspector that he cut his
second crop of clover late last year and
was compelled to put 1t in the barn very
green and had used a great deal of salt
SO that 1t would keep well. He said that
he had lately begun feeding the clover
and had noticed that the cows were
drinking great deal more water than
usual. He was sure that that was the
reason that his milk bore evidence of
having been watered.
D. H. Otis had the following article in
the last issude for Farm Field and Fire
side: During the summer of 1898 the
Kansas Experiment station started an
investigation among the creamery pa
irons of the Meriden Creamery company
In order to find out what the Kansas
dairy cow was producing, and to COM
pare these results with those obtained by
the college scrub herd. This would en-
able the station to offer suggestions for
improvement
Realizing the benefit to be derived from
keeping in touch with the patrons, the
Meriden Creamery company has recently
written for a list of the questions used
by the experiment station last summer
with the remark that the company In
tends to have their Swimming station
men visit each patron sometime in the
next few months. Having three of the
graduates of the Kansas Dairy school
in it's employ, this company will be able
not only to make this investigation but
at the same time to offer suggestions TO
the patrons along the line of feed and
care of the dairy COW and the handling
of milk. The practices of the most sue
cessful patrons can be used as object
way the creamery becomes an educa-
tional center where valuable information
is received and dispersed
The effort is certainly a commendable.
one, and should be followed by other
creameries Find out what the cows in
your neighborhood are doing, compare
them with the standard of what they
should do and then work to improve
them. No dairy should be content to
keep a cow that gives less than < non
pounds of milk per annum and should
not rest satisfied until his best COWS yield
annually between 5000 and 10000 pounds
of milk.
The record Of the college scrub herd,
with cows below the average of Kansas,
shows that this can be DONE If any
thing is to be made more profitable more
attention must be given to studying the
COW machine with a view of increasing
her efficiency. Any effort put forward
along this line will result in profit both
to the creamery and to the creamery pa
tron. Now is the time to act.
subscriber to the Indiana Farmer
says: For more than twenty years I
have never let my COWS go dry There
will be some cows three or four weeks
when they will give but a spoonful or
so of milk, but 1 go through the process
of milking that little out as faithfully
as If it was a gallon or more I have
no caked bags or Inflammation, milk fe-
yer or any trouble of that kind. NY
idea is that in turning a cow dry the milk
left In the bag, there always is small
amount, spoils and produces the inf1am-
matory troubles that give SO much
anxiety about calving time / give no
medicine, only good care; keep my cows