The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1899-03-06

National Buttermakers' Association
mt Its Recent Convention Re-
ports From Various Parts of the
State Show Creameries Paying
Big Money to Farmers.
One Of the best features Of the an
nual meetings of the National Butter
makers association is the large num-
Der Of instructive papers on dairy
topics read by practical dairymen. The
recent convention at Sioux Falls sur
passeI all previous years in this as it
did in every other direction. This fea-
ture is good, because there are no per-
feet dairymen, although some few are
running the 100 mark a tight race All
have experimental and failed liz some
things but they are not all the same,
so that when the dairymen ell get to-
gether and address each other some
are sure to refer to success and how it
was reached along lines in which Others
have failed.
One. OF the best papers at the recent
convention was read by Sam Haug-
dahl, of New Sweden, who has become
justly celebrated owing to his butter
making qualities. His subject was the
Best Way to Handle Cream From
Separator to Finished Product and
incidently he told how it was possible
to win gold medal now and then. He
said, in part:
The best way to handle cream from
separator to finished product is way
Which l have not found yet, likely
neVe: will, though I am experimenting
along that road with SO many others.
Sometimes think l have got ahead OF
the other fellows but suddenly I get
lost in the bacterial wilderness and am
glad If l find my way out again with
out serious loss.
Now, as I do not know the best way
of handling cream from separator to
finished product, [ am unable to COM
ply with our worthy secretary's request
to point out this way for you. All 1
can do is to tell you the way which is
follow ed at New Sweden.
When the cream runs over an open
cooler to be cooled and aerated be-
fore it is emptied into the cream vat
and after all or part of the cream is
In the Vat heavy starter is added to
give a lighter flavor to the butter. Dur
ing the day the cream is occasionally
stirred and towards evening tested for
acidity- I regulate by the temperature
so the cream will be of the right acid
ity the next morning. In the morning
the cream is again tested for acidity
and the temperature looked after. If
the cream is too cold it is warmed up
in the vat by heating the water sur
rounding the vat. 1 do not use steam
because it heats too quickly thereby
melting some of the cream and this
again causes hard specks in the butter.
The cream is now emptied into the
churn and if too warm fine crushed ice
is used to cool with. l want to say
right here, that l do not believe In
holding the cream at a low tempera-
ture before it is churned as L have
found this causes poor yield, that
! is. the butternilk will test from two
! to four-tenths of one per cent fat. This
have found to be the case every Mon
day morning when the cream has been
kept at low temperature over Sunday
so as not to get over ripe.
In the winter l churn at tempera-
ture of IS degrees and in the summer
at about 81 degrees. In warm weather
the temperature will rise from one to
five degrees while churning and this
Will again cause the butter to become
soft. Then l practice to have a tub Of
fine crushed ice ready to put into the
| churn when the butter begins to break
| OUT this will lower the temperature
down to about 80 degrees and the but
ter will then come in fine granulated
form. After the buttermilk is drawn
| the right shape. and twice if it is a
little soft. The butter is now drained
| a little and the salt put in by the hand
1 evenly over the butter and the churn
| then revolved a few times. The rollers
are put in gear to get the salt well mix
ed with the butter. The rollers are now
started and the butter worked a little,
| just enough to get the salt we'll mixed
with the butter. 1t is now left alone
until it gets hard or firm and then
worked little again, not too much at
| the time. 1t generally takes me about
| two hours finishing the working, as
like to take a good care here.
want to have the salt all dissolved
| before 1 pack the butter and do not
! like to have notifies or streaks, and by
taking little time and good care we
can easily get it just right. Sometimes
have to pour in the churn a dipper or
| two of water to get the salt all dis
solved.
Now being sure of having everything
| as it should be, the butter is packed
into tubs thoroughly soaked In brine,
| parchment lined or sprinkled with salt.
| as the trade requires it. I pack it very
| carefully. finish off the tub level with
| the edges of tub. put on a cloth circle
| and on top of this some wet salt, weigh
| each tub and the butter is now ready,
! a product which will sell at highest
market price or over ana PROBABLY WIN
a gold medal. or at least a prize, if
| there is chance somewhere. just be-
cause took good care and did the very
| best l could"
| The dairymen of Kandiyohi county
| have formed an organization that will
be known as the Kandiyohi County
| Dairymen's association, and will meet
on the first Wednesday of each month.
| At these meetings practical speakers
on the different subjects connected
| with dairying will be provided. These
| meetings will not be for managers and
| buttermakers alone, but it is earnestly
| hoped that creamery patrons and ev-
| erybody interested in dairying will
| make special effort to be present and
reap the benefits of science and expert
ence in that line of work. Eight
| creameries are represented in the or
| ganization, and it is believed that ev-
| cry creamery in the county will even
| tually come in.
| The object of the dairymen in form
| ing the association is that they may
| educate themselves more thoroughly in
| all things pertaining to dairying; to
| get cheaper supplies and better and
| more uniform prices for products,
| through the combined action of all the
| members.
The following officers wers elected
T d larson of Mamre president. r