The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1899-09-04

Various Kinds OF OuhrS So"S'
Rad and Indifferent - Something
Abcut the Eacterium That Causes
the Souring of Cream - Proper
Care of Milk and Cream During
Extreme Hot weather.
The importance of cleanliness as an
element in the milking, handling and
manufacture of milk for the production
of good butter and cheese is point con-
stantly insisted upon by those who write
or speak upon the subject, and 1t might
seem 10 some that it was Il point some
what overworked 1t is essential, now
ever, and results are so often OBJ
tanned proving it to be commonly neg
iected that even at the risk OF vain
repetition we find ourselves obliged to
recur to it again and again. Much
of the want OF cleanliness that Injuries
milk is not uncleanliness Of the grosser
kind. but has reference to that want OF
care which permits the entrance into the
milk of the germs which have been
called the soul of dirt" and which
find in the milk medium for their more
stance Will afford The Importance of
cleanliness will be apparent when we
consider the scale of points upon which
butter is judged. Flavor counts for As,
grain and texture for 25 color 10, salt ng
10 and package 5, total 100. Nearly half
the points are devoted to flavor, and lack
of flavor is due to a want of cleanliness
of the kind referred to much more FREE
Quently than to anything else.
AS flavor counts for nearly one-halt
of the 100 points that cons ,itute perfect
butter, it may be safely said that any
one who has mastered the art of caring
for milk in such way that it shall BE-
perfectly clean from the beginning to
the end of the butter making process
has mastered fully one-half the art of
making gilt-edged butter. To reach a
perfect grade in butter making involves
8 number of elements, but the greatest
of these is cleanliness.-Iowa Homestead.
When a ship is to be built the first thing
they do is to employ a designer to draft
her lines. If, after she is built, she does
not sail well the blame is laid to the de-
signer, and it is usually a right judgment
The principles of intelligent dairying ap-
ply in the same way to the construction
of the modern dairy COW. Here is a
chance to use fine skill and Judgment a
chance to be broadly intelligent, chance
to take hold of and use the rich treasures
of other mems experience and wisdom
When the COW is launched If she does
not sail WELL If she refuses to keep up
with her companions and make profitable
voyages each year for her owner, it is
comparatively easy in looking her over
to note whether she was we'll constructed
along the lines of the best dairy perform
ance. If she was not, it will show in her
lines" as the shipbuilders say. Faulty
lines make faulty performance. Is it not
so in nearly everything?
So it is with the dairy COW, and if the
farmer has vague and wrong notions as
to her form and build it will tell every
time in her appearance and the outcome
of her performance. A. M. Stevens, of
Washington, bred the grade COW Peggy
Of ElmwOOd He took a native COW of de-
cided dairy form. This COW he bred to a
three-Quarter Jersey bull. A heifer calf
was the result, the mother of Peggy.
Then he bred the mother back to her own
sire, and the result was Peggy. In a test
st the state fair Peggy was put on the
course and tested in company with four
other cows. The test was reported in the
'
was for two days In this time she gave
forty-nine pounds and ten ounces of milk
a day, testing ASP per cent, equivalent to
two pounds and fifteen ounces of butter a
day. There is meat In this experience
for ell men to take and consider who
would learn well how to design and con-
struct a profitable COW. The principle In
volved applies equally we'll to all dairy
breeds.-Hoard's Dairyman.
Psychologists now tell us that the
ropy condition sometimes assumed by
milk Or cream when "set' for ripening is
due to the development therein of a GER
tain form of bacterlum-a near relative
OF the organism (Bacterium lactis) which
Is known to cause the souTing or ripening
of cream Under ordinary conditions the
hacterium which causes the souring of
cream SC rapidly develops, and SO pro-
nOuncedly asserts itself that none of the
many other organisms which are known
to be capable of thriving in milk are
given an opportunity of making their in
f1uence felt; but when, from any cause
such as the presence of dirt, etc.--the 9TH
er organisms are afforded the necessary
facilities for development they also soon
begin to assert themselves, and in this
way produce one or other of the many
conditions which are known TO affect in
JuTlOuStN the CnuTHdDlutV or milk ana
cream Heretofore the explanation usual
~ given for the ropiness of milk was that
1t was due to the Ill, health of the cows.
May 1t not be that, after all, this was a
quite correct explanation, for is 1t not pos
sible that the fact that the milk is obtain
ed from COWS which are constitutionally
unseun1 may render 1t all the more sus-
ceptibe to the attack and more favorable
to the development of the organisms
which are the immediate cause of the
rcpiness?-London Farmer.
The Chicago oIeomargarine output for
the month of June, 1885, exceeded that for
The Same month in 1895 by about 10000
5n-pound tubs, the number OF tubs sent
out this year being 45, FOG. The output for
the year ending June so, 1899, exceeded
that of any other year since 1891 by about
10000 5-nound tubs. It is TO be hoped
that when the new commissioner In that
state gets fully into harness this
sort of thing will be checked. If the pro-
Gucticn is not directly affected, the sale
in that state ought to be Dairy Reporter.
Chippewa county (Minn.) is one Of the
few western counties doing well III the
dairy business this year. All the cream
cries are in operation and prosperous.
Montevideo has an excellent plant, rum
ming two separators, getting about 5000
pounds of milk per day. John Flaten, the
buttermakcr, is doing first class work.
Meyers has one of the finest creameries
in the state, operated by Martin O. Foss.
The butter from this creamery Is all sold
in st. Paul. The Hagan, Central and
Black Oak creameries are all doing most
excellent, the first two being competitors,
but both are well patronized and getting
milk enough to run the year round. The
patrons of all these creameries can feel
proud of the success of these plants, and
can scarcely expect anything but an in,