Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1900-07-18

blood can still be found in prosperous
dairy districts throughout the United
States. Soon, however, they began to
breed the ShOrthorns for their beef
qualities, and now few full blooded
Shorthorns are claSsed as dairy cattle
Ayrshires from Scotland, Holstein-
Friesians from Holland and Jerseys
and Guernseys from the Channel
Islands We're tLen brought in, and
upon animals graded and improved
from these breeds the vast dairy indus
try of the country now mainly depends
The AyrshiFes and H0lstelns are great
milk givers, and the Jerseys and
Grernseys (ofter miscalled Alderneys)
are great butter makers. Brown Swiss
and Simmenthan cattle from Switzer-
land the Normandy breed from France
and red-polled cattle from the south of
England have also been imported, but
are In what is known to dldrymen as
the general purpose class" They are
pretty good in everything, but have no
specialties.
1t used to be believed that successful
dairying could be carried on only in the
United States in belt lying between
the latitude of Philadelphia and the lati-
tude Of the northern boundary of Yer
mont and extending as far west as the
Missouri River. Even in that belt it
was believed that the true dairying dis
tricts were in detached sections which
did not occupy more than one-third of
its area. This idea has been exploded.
1t has been found that good butter and
cheese can be made In almost all parts
OF Northern America. As a rule good
butter can be made wherever good beef
can be produced.
Mechanical Devices.
Along with the growth of the dairy
business came the invention of many
mechanical devices for doing by ma
chnery what had hitherto been done
by hand. One curious device is called
the dairy "centrifuge," cream separ-
ator" or SKINNER" 1t Is closed
bowl revolving at the rate, sometimes.
of 5000 times n minute. The milk
flows through feed pipe into the rap
idly whirlng t,owl. and from the bowl
two projecting tubes discharge continu-
ously the one cream and the other
skinned milk. A skinner OF standard
factory size handles $50 gallons of milk
an hour This is different from the
good wife setting the milk and then
going around with her little tin skim
mer and removing the cream for the
morrow's churning.
An excellent example of the changes
wrought in dairy practice is afforded
by an instance IN Northern Vermont
Il region long noted for its butter pro
ductiOn. st Adams is the business
center of Franklin County. During
the middle of the century the country
made butter from miles around came to
this market every Tuesday. The aver
age weekly supply was thirty to forty
tons. This butter was varied in quail
ity, was sampled ana classified with
much labor and expense, placed in three
grades ana forwarded 10 the Boston
market. 200 miles distant. All this but
ter was made upon 1000 or 1000 differ
ont farms. in as many churns. In 1880
the first creamery was built in this
county; ten years later there were fif-
teen. Now, creamery company in st.
Adams has fifty-odd skimming or sep
arating stations distributed through
this and adjoining counties. TO those
is carried the milk from more than 3D.
600 cows. Farmers having home sep
arators may deliver cream. which be-
ing inspected and tested. is accepted
and credited at its actual butter value,
just as other raw material is sold TO
mills and factories The separated
cream is conveyed hy rail ana wagon
largely the furmrr-to the central fac
tory There. in one room, from ten to
twelve tons Of butter are made every
working day. \ single chGrning place
for whole county.
Only one thing in dairyiny remains
unaltered and unchanged. That Is tie
milking of the cows. Many mechanical
devices have been invented and pat-
ented for the milking Of cows by ma
chlnery. but none Of them has been a
success. Cows are MIXED now as they
were in the days OF Abraham. ami still
Mary calls the cattle home across the
sands Of Dee