The Chanute times. [volume] (Chanute, Kan.) 1897-1913, 1899-09-01
DAIRY AND POULTRY.
INTERESTING CHAPTERS FOR
OUR RURAL READERS.
How Successful Farmers Operate This
Department Of the Farm-A Few
Hints as to the Care of Live Stock
and Poultry. W
Dairy Notes.

Some interesting tests In cheese RI
pening have been made at the Wiscon-
sin Experiment Station. 1t was found
In these investigations that cheese RI
pened faster Gas measured by the
formation of soluble proteids) at high
than at a low temperature, whereas
the cheese cured at high tempera-
Z contained less bacteria than that
IT in cold storage. The commercial
value Of the cold-storage cheese was
rated by an expert at TX cents, that
cured at normal temperature at about
the same price, while that cured at a
high temperature had a rank flavor
and value not exceeding or A cents
pound" At that time prime Ched-
dar cheese was quoted at IN to cents.
The high temperature impaired both
the flavor and the texture, whereas the
cheeses cured at IS degrees and below
were invariably Of good quality and
were entirely free from all bitter flavor.
Every patron of creamery has a
vital interest in having the creamery a
success, whether 1t be cooperative
creamery or so-called "individuaT
creamery. The advantages of making
butter in a creamery over making it
on the farm are in most cases obvious.
OF course there are cases where the
private dairyman finds it advisable to
hold to his private dairying, but such
cases are rather rare. In the greater
number of cases the individual either
creamery or else If he does make as
good butter, he cannot sell it to advan-
tage. The purchase of butter by the
corner grocery store has created rule
by which both good and bad butter
bring about the same price and that
price is regulated by the poor butter.
So, il private dairyman has to sell
his butter in that market, he must
needs sell his butter at the same price
as does his neighbor who has no skill
in making butter, or who Is too care
less to even keep his milk and cream
in proper condition. For these reasons
1t Is god-send to most of the farm
ers to be able to take their milk or
cream to the creamery where 1T will
be made into butter upon rules that
have been tried by many years OF ex-
perience, and that are sure to give a
product that will bring good price in
the city markets. For this reason no
community should look on with indif-
ference while creamery runs down
and closes its doors. The community
Itself should take steps to build up the
institution. 1t would often be entirely
possible to~save the creamery by a
concerted movement either of the pat
rons of the creamery or by the COM
munity in general. The lack is often
in the number of cows. In such cases
the farmers could afford to purchase
more COWS, even though some of them
had to be bought on the partnership
plan. But if there is no general I'M
derstanding on this matter the farm
er generally thinks that the purchase
of cow or two by himself will not
change the result and If the creamery
closes he will have the cows on his
hands. The necessity therefore Of con-
certed movement is obvious, and the
whole community should be impressed
with the truth that the creamery is a
benefit indirectly to all.