The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1902-10-10
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Major Henry E. Alvord says that it
takes $4,000 men ten hours a day
working the year round to milk the
cows of the United States, and he is
now studying the merits OF the differ
ent milking machines.
We have seen great many milking
machines in actual tests. but the re-
suits have never been satisfactory,
says Creamery Journal. No inventor
has yet produced a machine that would
give the cows teot the gentle, peculiar
pressure that seems to produce the flow
of milk without injury to the animal.
We have seen thousands Of dollars
burned in COW milking machines by
the festive inventor who thought he
could do what the mixer does.
Major Alvord would better give up
the COW mixers as bad job.
How High VIII Butter Go.
There is much speculation among
creamery men and dealers as to exact
~ what effect the new antioleo law
will have on the butter market. The
opinion that it cannot work otherwise
than to increase the price seems unan-
imous. The real effects, however, are
not apt to be felt at once, since every
oleo manufacturer has laid in supply
Of colored goods that will last some
time. 1t may not be the purpose Of
these people to unload these goods at
once. However that may be, the real
effects will not be demonstrated until
colored oleo is entirely off the market.
Even the best posted are not able to
prophesy with any degree Of assur-
ance, but the st. Louis butter dealer
| who believes butter will retail at 65 to
20 cents before Nov. certainly hasn't
been riding through Iowa, Minnesota
and other producing states, counting
the milk COWS and examining the pas
tures.'-Creamery Journal.
Dense Population OF Cheese.
| Professor Dametz of the Berlin uni
versity, who has devoted considerable
| time to the study Of the fragrant sub
! ject, says that the population Of an
| ordinary cheese when a few weeks
| old is greater than the number of per-
SOlS UPON tLiS SuIlu. NUN AAISAO-
scopic examination of a soft variety
of. cheese he obtained the following
statistics: IL fifteen grains of cheese,
when perfectly fresh. from 10000 to
| 10000 microbes were found, and when
! the cheese was seventy days old the
| population had increased to 100000
in each fifteen grains. An eXamina-
nh OF two ofyy-f iyyn
| days old proved it to contain 100000
| in each gram and when forty-ive days
old 100000 in the same particle.
| The First Creamery.
So far as known the creamery sys-
TEN of butter making originated in the
| United States. The first creamery was
built in Orange county, n. Y, in the
year 1864, and received daily the milk
from 375 COWS. In Illinois the first
cheese factory was started in 1863 and
the first creamery in 1867. In Iowa
these events took place in 1866 and
! 1871, respectively. The early cheese
! factories and creameries were purely
| cooperative concerns, and it is in this
form that the system has usually ex-
|
the production of butter or cheese
| United States Census Bulletin.
Use a Separator.
| By the use of the cream separator q
much more perfect separation of the
cream from the milk may be had than
by any system of setting milk. This is
| shown by the increased amount Of but
| ter made when the separator is used
and also by the amount of butter fat
left in the milk after skimming, as
shown by the Babcock milk test. 1t
has been found that by no system Of
gravity creaming can all the butter fat
be recovered, and usually, under or
binary conditions, large per cent is
lost, while with the separator very
nearly all is recovered.-Department
| Agricultural Bulletin.