The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1901-11-21
MAKERS OF BUTTER
CONVENTION AT ST. CLOUD WELL
ATTENDED AND VERY EN-
THUSIASTIC
REPORT OF THE TREASURER
President sOndergaard and Senator
Brewer Make TaIIS-E. f. Whit
man Reads a Paper on Milk
and Separators.
Special. to The Globe,


) ST. CLOUD, Nov. 2O.-In one respect,
ct least, the st. Cloud convention of
the Minnesota State Butter and Cheese
Makers association, which was conven-
ed at 2 o'clock this afternoon at the
? court house in the district court room,
is a notable one-the educational con Cest
on butter and cheese has never been
equaled in the number of samples en-
tered for premiums, and the workman
ship throughout is the best exhibited at
any convention of the seven aleady held
by the association or even by the ex-
hibits made by state butter makers at
1.he national convention held in st. Paul.
There are 207 entries of butter and nine
of cheese, and in scoring the exhibits the
judges have found some remarkable
facts. In most cases the workmanship
has scored close to the high mark, and
throughout it is shown that the educa-
ton of the butter makers has been q
most satisfactory one
While there were a few delegates in
the city last night, the bulk of those
attending today's meeting arrived on
the morning and noon trains.
President Sondergaard presided at the
meeting, and after the call to order in
troduccd Senator r. 3. Brewer, who
8 delivered the address of welcome. The
effort was one worthy of the senator,
town was theirs, and it was only hoped
that they would enjoy their visit to the
Granite City as Thoroughly as do her cit
liens.
The response was delivered by B. D.
White, of st. Paul. 1t was brief, but
thoroughly interesting, and in conclusion
spoke feelingly of the reception that had
been rendered the members of the asso-
cation by the citizens OF st. Cloud.
+. L. Sondergaard, of Litchfield, pres
ident of the association, spoke in a happy
VEIN, congratulating the association on
the large number present and st. Cloud
Tor the generous entertainment provided
for the members. He said:
An address is something that is boiled
down, turned off, sandpapered and poi
lshed, refined and especially selected for
. The occasion. shall only attempt to talk
for few minutes in behalf of our as
Soclation 1t is very pleasant to have
friends and | can assure you that this
association appreciates its many friends,
and among them I wish to especially
thank the city of st. Cloud for it's hos
pitality extended.
One question that has been agitated
somewhat is whether or not this asso
citation shall continue to fall back on its
= friends every year before our annual con-
Vention. l mean financially. Shall we
keep on passing the hat around and de-
pend entirely upon what We receive, or
shall we adopt some other system by
which We can procure money for the
premium fund and running expenses.
have for some time been in favor OF
self-supporting state butter and cheese
makers association The state ought to
appropriate about 81 200 annually to our
association. 1 wish success to a million
creamery men if there are that many on
earth, but what we want is this: If any
nft.xy cJoo, ritl
better than Minnesota we should see TO
it that they had to work for it, and WORK
hard. The educational contest is a great
help to the buttermakers of the state and
tie OF. ginators of it deserve much credit.
The report Of Treasurer White was next
read, and the committees announced by
President Sondegaard.
The only paper read during the after
noon was that of F. H. Whitman, Of
Avon, one of the foremost dairymen or
> Stearns county. ell read an excellent pa
per on "Tempering Milk, Separating and
Care of Separators." Ire said in part:
.'It hardly seems faff to have an every
day common buttermaker here to take
up the time of this convention, which is
limited to two days, when there are 50
many excellent speakers here.
''The subject which have been asked
to write upon, 'Tempering Milk, Separat-
s ing and Care of Separators' seems like a
pretty big subject for me to handle I
hope you will promptly help me to cor
!, rect any errors I may make.
''Why do we temper milk? Upon anal
yss it has been found that the constitu-
ent parts of milk are fat, casino, albumen,
milk, sugar, ash and water. OF these
elements the fat is the most variable both
as to quantity and quality, and in the
separating of milk with the centrifugal
machines it is principally the fat which
we endeavor to remove for the purpose