The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1899-05-01
Line ON CREAMERIES'
COMMISSIONER BOWLER TRYING
TO GET SOME ACCURATE STA
TIsTICS ABOUT THEM
NEW ONES NOT ON THE LIST

Two in ST. Paul Where the Dairy
Commission Has Found OIeOmar-
garine-VioIatOrs Are to BE Pros
ecuted-Inspection of Dreamer les
I'm Progress.
The state dairy and food commission is
gathering reports from creamery man
ayers throughout the state regarding the
operations of their plants. Some time
ago blanks were sent to all creameries
on the official list with requests that the
commission be furnished with informa-
ton as to the number of pounds of milk
received yearly, the number Of farmers
contributing to the creamery, the NUM-
Der of pounds of butter manufactured
and other information of like nature.
The returns have been disappointing In
way. for they show that the official
list of cIeameries was not carefully kept
during last year. In many instances word
comes hack that the creamery has not
been in existence for months, and in some
cases as high as two years. It has also
been ascertained that there are number
of new creameries that have not been put
on the list as they have begun opera
tons.
1t is the intention of Commissioner
Bowler to make a complete list of all the
creameries in the state and keep it COM
plete. This will probably take some time,
as the creameries are only going on the
list as fast as they are visited by inspect
ors When the list is complete 1t will be
very valuable document TO the commits
sion, as it will be the question of a mo-
ment to determine accurately the num-
Der of creameries in the state their loca-
ton and any information regarding them
that may be desired.
During the past few days the dairy and
food commission has been busIly engaged
in hunting up Violators of the law for
bidding the use of "oleo" unless placards
are displayed 50 that the people may
know what they are ca ting. Twelve cases
were found in Minneapolis and two in
st. Paul, and 1t is expected that more will
be unearthed In this city. In each in
stance the violators were prosecuted &C
cording to law. The inspectors have also
been looking out for renovated butter
and find that 1t is appearing on the mar
ket properly labeled and with all the re-
quirements of the new law fulfilled.
Assistant Dairy Commissioner White
attended a creamery meeting at Lind
strom last week Inspector Glover was
engaged during the week in inspecting
creameries throughout the northwestern
part of the state.
The feeding value Of skim milk Is one
of those things about which there is a
good deal Of difference of opinion Sepa-
rator milk very often has little or no
1lIn TInf
cause of the condition in which 1t gets
back to the farm; sometimes it is because
it is carelessly fed, so that it produces
scourS in young animals, and then 1t &C
tually does more harm than 1t has done
good. Where separator milk is pretty
abundant, as compared with the young
animals to be fed, very common fault is
feeding too much Oft The feeder ar
cues that as it has lost a good deal of its
! nutriment by the Swimming he will make
up for the loss by increasing the quanti-
ty. This is always a mistake 1t Is i'm
portant to feed the milk sweet and warm
but 1t is just as impor. ant TO feed it mod
erately. On the other hand, a great MANY
men are able to make skim milk worth
70 Or % cents per hundred, OF even more
They have young animals to feed 1t to.
they know how TO feed it and they take
the pains to do it Just as it ought to be
done and with such additions and supple
ments In the way of meal as will make If
most valuable. The varying opinions
about the value of skim milk as a feed
stuff are in part due to actual variations
III the skim milk, that is, In it's condition.
put In part, also, they are due to the man
who feeds 1t and the care he takes In
doing the work-Iowa Homestead.
Always feed the dairy cow after milk
Ing and never just before or while milk
ing, says bulletin of the Kansas Agri-
cultural college. There are often odors
from the feed or dust that may be alb
sorbed by the milk which will faint the
butter II the cow Is fed during milking.
II there are volatile matters in the feed.
as in ensilage and in some weeds and the
COW is fed just before or during milking.
these volatile materials may go directly
to the milk and faint the butter, while
If the feed is given after milking these
volatile materials are worked out of the
body before the next milking A COW
properly trained will give more milk
when she devoteS her whole attention to
giving milk than when she is fed during
milking time and is moving backward and
forward trying to snatch her feed and
being constantly scolded by the mixer
for not standing still. The cow should
have clean, wholesome food. The dairy
men who get fancy prices for butter sold
" private CuSlOIHSfS make q rule to give
only such feed as is clean enough to go
on to their own tables. Soiled, rotten or
moIdy feed taints the milk and butter
Northwestern Agriculturist.
new scheme in the milk trade is now
successfully worked at Copenhagen, Den
mark, during the summer season 1t is
the freezing of milk just as soon as it
can be thoroughly aerated, Immediately
after milking. The demand for this milk
ice often exceeds the supply Many fam
lilies prefer milk in this form because they
think it is more healthy and better pre-
serves the original aroma and binders
the action of germs. OF course surplus
milk when frozen can be stored for some
time. Milk ice has never been introduced
on a commercial scale in America, but
as some of the milk distributing stations
in large cities or the creameries from
which they draw their supply are
equipped with refrigerating apparatus it
would be very easy to introduce milk ice
This idea will doubtless be carried out