The daily journal. (Salem, Or.) 1899-1903, 1899-07-19
THE DAIRY INDUSTRY.
Facts and Opinions Compiled for The
Journal Dairy Readers From the
Chicago Dairy World.

The patrons of w. Teske's creamery
at Alaska, Wis, voted to have their
milk made into cheese and the change
took place June /. The daily receipts
of milk at the factory are about 5000
pounds.
The stock OF the new company which
is to operate a creamery and cheese fac
tory at Manchester, Mich, has been all
subscribed among the farmers of the vi-
cmity. Operations will probably begin
at the factory in II few days.
II when the cream is put in the churn
it is too warm or too acid the milk be-
comes viscous and adherent from the
the Tactic acid; this prevents any al
heson of any OF the small particles Of
butter and in consequence the butter
fails To come.
Bloody milk is generally due TO in
jury TO the udder by violence, rs from q
blow or kick, that may occur at any
time and usually in only one quart sr OF
OF the udder, or ii may come from weak
ness of the mamilary glands, but when
from this cause il usually occurs just af-
ter parturtion and comes from all the
teats.
There IL no use 10 att 3mpt 10 develope
creamery business where the milk
from at least SEQ cows cannot be hand
lily hauled. Aside from this a conven-
lent location with an abundance of good
water and good drainage can be secured
is good, The building should be SO ar.
ranged that from the time the milk is
poured into the weight can until the
cream is in the churn the force Of gray
ty alone carries il along.
Minnesota creamery butter continues
to take first prizes and make high scores
wherever given an opportunity. A re-
cent shipment to England was put in
competition with Danish and Swedish
butter in London market. The Mime
sofa butter scored 81 points out Of u
possible hundred and was far ahead of
its competitors. This means great
deal for the future Of our exports Of
butter.
The method commonly followed
is 10 let the calf help itself from the
COW. Sometimes il is allowed 10 get to
the first and sometimes the last of the
milk, according 10 the convenience Oi
the owner and without any regard 10
the fact that the strippings are gener-
ally four or five times as rich as the first
milk. by such method, or rather lack
of method, il cannot be determined how
much milk the calf is getting and there
is no regularity in the amount. An inn
provement ON this method, from the
standpoint Of better calf and a bette,
COW, is 10 milk the COW and give the calf
definite quantity Of whole milk
There should be passed by the ma
tional government law providing that
no dairy or food products should be
falsely branded as the state in which
they are made. II is desired by the
dairy interests 10 prevent manufactur-
ers Of cheese in other states from brand
ing their goods as New York state cheese.
A great evil that called our attention 10
this was the fact that certain cheese
sent out from Chicago.to different states
bearing the New York state full-eieam
cheese brand were not manufactured in
New York, and in some instances were
cheese Of inferior quality. II tiiis il
allowed 10 continue, the full-cream
cheese industry in New York will be
ruined and the consuming public de-
/ frauded. This law should be a national
law ON account Of the interstate com
merce question that will always rise in
such eases.