Union gazette. [volume] (Corvallis, Benton County, Or.) 1899-1900, 1899-11-03
A COUNTY FAIR.
Such was The Natnre OF The Grangers'
Big Meeting, Saturday.

Such was The Nature OF The drahgers
Big Meeting, Saturday.
| Say, reader, are you a Granger? DID
YOU ever attend meeting of the farmers
and ioin with them in their discussion OF
home questions? And have you had
the privilege of enjoying one OF those
basket dinners, where pumpkin pie, and
sandwiches and pickles prevail, where
there are SO many edibles the tables
groan with their tempting burden and
where all was enjoyment, merriment and
good will? Possibly you have not real
lied all this, and if you have not, you are
deserving of pity.
/ Out at the armory last Saturday morn
ing the Granger assembled. The meet
ing was of unsual interest. 'Butter"
was the theme, and the members talked
! s.buttero both pro and con. They talked
good butter, and bad butter fresh and
stale. they talked butter until one could
nearly taste it and the subject was made
most Interesting one from the hearty
support that was given in its discussion
by the several members.
Prof. Kent, of the dairy department of
he college was the principal speaker on
this subject. He said in part:
Any interesting creameryman will ad-
NIT that it is possible to make just as
good and sometimes better butter OH the
farm than can be made in the creamery
But this same creameryman will not ad
nit that it is often done. 1t is to be ex-
pected that among the halt h undred or
more patrons of a creamery there will be
some who are careless in handling their
milk, and since the cream from the milk
of all the patrons is eventually mixed to-
gether, the milk of the careless pat
rons will detract from the quality of the
cream OF those who take proper care OF
their milk. But occasionally rejecting
few cans of the worst milk the creamery
man is able to produce grade of butter
superior to that which the majority of
his patrons would make if they were to
work up their own milk. The creamery
buttermaker should be and generally is,
a man who understands his work. With
him the making of butter is his sole oc-
cupation, not merely side line as is
usually the case with the busy housewife
who makes butter on the farm. Chnrn-
ing cream at the proper degree of ripe
ness, as the buttermaker expresses 1T, IS
one of the most essential points in the
production of first class butter, and with
his ability to control the conditions under
which the cream is placed the creamery
buttermaker is able to churn his cream
at just the proper stage of ripeness, thus
getting the highest flavor and the most
exhaustive churning. On the farm most
OF the cream is churned when either to
ripe or not ripe enough usually the
former and considerable loss is sustain
ed both in butter fat left ia the butter
mil and in the flavor of the butter.
In judging butter the flavor counts for
nearly onehalf of the points, hence any
little defect in flavor will materially re-
duce the grade, and it is largely on the
score of flavor that creamery butter ex-
cells dairy butter. The prejudice against
the use of artificial color In most cases,
and the excessive use of it in others, also
uufavorably effects the selling price of
dairy butter"