Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1901-01-10
Saga dah0c Pomona Grange.

Sagadahoc Pomona met on Dec. 26th
with Merrymeeting Grange, Bowdoin-
ham, with IA patrons present The
general subject for the day was
"Dairying," considered in its various
branches. A fine exhibit of butter was
made by the patrons. and was scored
by Sec. b. Walker McKeen, assisted
by John Deering of Saco. The butter
receiving the highest score, 9S1h points,
was exhibited by Charles Alexander of
Topsham: second best, 9S points, by NJ
A. Wilson; third best. 9Ila points, by
F. S. Adams.
An interesting talk was given by F.
s. Adams on Cream and Its Care"
The speaker said that the greatest care
must be used in getting the cream just
right, in order to obtain the perfect
flavor in butter. Only experience can
enable one to tell just when it should
be churned. In Mr.. Adams dairy the
practice is to keep the cream cool, say
at so degrees, and then let it ripen
number of hours in a temperature of
about 20 degrees. This temperature
promotes rapid souring. and the skilled
buttermaker can tell when it has be-
come just right. Mr.. Adams called 20
degrees ABOUT inc proper ltHlpeTd lult
of the cream in churning.
E. c. Mallett spoke on THE Dairy
Cow and How to Feed Her" He said
that an animal which combines the
beef and dairy types is worse than Il
scrub, for it is not profitable for either
purpose. The dairy type is the only
profitable COW for butter. Care and
judgment in feeding should be exer
cised from the first. avoiding too much
fattening food at the expense of muscle
building.
Milking and Care of the Milk" was
discussed by John F. Buker. He spoke
of the fact that clean milk is essential
to good butter. and emphasized as i'm
portant points that the COWS should be
kept from communicating influences,
ana should be MIXED by persons who
do not excite or annoy them.
George Mallett spoke in an interest
ing manner on working the Butter
and Putting 1t into shape for Market
Being an experienced dairyman. his re
marks we're attentive!y listened to by
ALL Mr.. Mallett uses a separator for
extracting the cream from the milk.
After it has ripened ne churnS ut 60
to ca degrees using a barrel churn.
taking from 20 minutes to half an hour.
The butter is washed in two waters at
the same temperature, and scant
ounce of salt to n pound of butter is
worked in with the butter worker. You
can spoil butter by churning or work.
ing it too much. he said.
The subject of Good Butter and BAD
Butter" was discussed by w. Il. Ken
dali He said that the producer Of
good butter is a benefactor. Bad but
ter, like bad eggs, is uncomfortable. like
the little girl.
When it is good it is very good in
deed,
But when il is bad it is horrd."
As civilization advances, the demand
for the best in everything increases.
The market demands higher grade of
butter than formerly. and it is used
more freely than ever before.
j. +. Cobb made suggestions as to
marketing, which in brief We're to deal
squarely and honestly whether selling
to consumer, retailer or wholesaler.
Produce a good article and use a little
tact in diSposing of it.
The worthy master. secretary and
lecturer We're appointed a committee
to present to the Lewiston Board of
Trade resolutions expressing apprecia-
ton for the hOspitable treatment of
members of the order at the recent
meeting of the State Grange.
John Deering of Saco, gave an inter-
esting account of his extensive farm
ing operations He had 40 acres under
the plow the past season. he cans
corn and other crops, and in 1899 he
raised 60. 900 cans of corn, "a, 900 cans of
tomatoes. and $4,000 cans of other stuff.
His moving field is some so or 30
acres.
Memorial services in honor of Saga
dahoc patrons who have died during
the year were impressively conducted.
f. {. Mallett was chairman of the
committee of arrangements. Appro-
pirate music was furnished by Tops
ham Grange choir.