Corvallis gazette. [volume] (Corvallis, Benton County, Or.) 1900-1909, 1900-07-27

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 then brought in, and
upon animals graded and improved
from these breeds the vast dairy indus
try of the country now mainly depends.
The Ayrshires and HolsteIns are great
milk givers, and the Jerseys and
Guernseys (often 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 dairymen 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 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
chinery what had hitherto been done
by hand. One curious device is called
the dairy ''centrifuge," cream separ-
ator" or Skinner" 1t is a closed
bowl revolving at the rate, sometimes,
of $4,000 times a minute. The milk
flows through feed pipe into the rap
idly whirling bowl, 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 25O 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,
a region long noted for its butter pro-
duction. st. Albans 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 and classified with
much labor and expense, placed in three
grades and forwarded to the Boston
market, 200 miles distant. All this but
ter was made upon 1000 or 1000 differ
ent farms, in as many churns. In 1880
the first creamery was built in this
county; ten years later there were fif
SCCh. A<O"1 a SlCdhCiy COAupdAy III St.
Albans has fifty y-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 it's actual butter value,
just as other raw material is sold to
mills and factories. The separated
cream is conveyed by rail and wagon
largely the former-to the central fac
tory. There, in one room, from ten to
twelve tons of butter are made every
working day. A single churning place
for a whole county!
Only one thing in dairying remains
unaltered and unchanged. That is the
milking of the cows. Many mechanical
devices have been invented and pat
ented for the milking of cows by ma
chinery, but none of them has been a
success. Cows are MIXED now as they
were in the days of Abraham, and still
Mary "calls the cattle home across the
sands of Dee"
There Would Be No Change.