The herald-advance. (Milbank, S.D.) 1890-1922, 1902-12-12

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Journal. 1t is certain that these meth
DDS have changed more in thirty years
than have those of almost any other
form of agriculture. There was a time
when Orange county, N. Y, Goshen,
Pa, and the Elgin district in Illinois
were the only spots where perfection
In butter making was supposed t. be
approached. Today hundreds of cream
cries in the east, the west, the north
and even the south produce just as
good butter as Orange county, Goshen
or Elgin ever did. While the fashion
able city cafes still offer butter Of
these particular brands the product is
made elsewhere. The three points men,
toned early gained a reputation be-
cause they were ahead of the mass.
They learned how to make good butter
and made it before others had ever
thought Of it. Today these dairymen
find more profit in supplying neighbor-
ing cities with milk, and the butter
making honors have been passed to
younger and possibly more successful
sections.
Duirying Neglected In Oklahoma.
Dairying is a slow proposition in all
new countries, says Farm and Ranch
of Dallas, Tex. There are too much de-
tail and too much close attention to
business required in dairying to suit
the free and easy ways that new set
tiers adopt when their move is intended
to better their condition. This is a
complaint that comes from Oklahoma.
Wheat. corn. cotton and cattle feed are
m~onopolizing the attention of Okla
homa farmers, and they are making
things hum along these lines. The re-
sources of that territory for profitable
dairying are not surpassed anywhere in
the country. but the industry will be
slow to mature. Dairying is a form Of
advanced agricultural enterprise that
takes years to develop. Compared with
Oklahoma. Texas is an old state, and
Texas dairying is still in a formative
state, developing, it is true, but not de-
veloped. There is nothing of more i'm
portance to an agricultural state than
dairying development, for dairying i'm
plies improvement in cattle, improved
soil. improved intelligence and i'm
proved methods of farming, making
one acre produce as much profit as
half a dozen produced before. The
time will come when the southwest
will be the most prosperous dairying
section Of the country. This is assured
by natural conditions.
Prosperous Dairy Interest,".
1t looks like a prosperous winter for
the dairy industry. Higher prices for
milk, butter and cheese seem to be IA
vored. There never was so much rea-
son for taking the best of care of dairy
stock. grading up herds and feeding
with the utmost care. While the or
g%anization started some years ago by
this journal is largely responsible for
the present improvement in the dairy
industry, says American Agriculturist,
II remains with the individual farmer
to keep up with the procession, both by
making milk Of the best quality and at
the lowest cost and by enthusiastically
supporting bis local cheese factory,
creamery or milk producers union.
Progress along best lines is feasible
throughout the dairy world, and it be-
hooves our farmers to improve the
present situation to the utmost.
Market Direct.
In large cities dealers often use all
kinds of denominations in the milk be-
fore they deliver it, but that will only
make more and better customers for
those dairymen who can and will per-
sOnally reach the consumers, and I
know thousands Of dairymen could
now reach the consumer direct If they
only would, but we farmers have be-
come entirely too dependent on the
middleman. Eliminate him wherever
you car and deal direct. I practice
what I preach, and I know it is profita-
BILE, pleasant and gives a man a feeling
of independence. Produce the best,
personally see that it gets in its best
condition to the consumer, and you can
almost dictate prices.-L. w. Lightly in
National Stockman.
Cream Pasteurizing Endorsed.
Minnesota makes good butter, but
the indications are the most Of it lacks
keeping qualities, according to Cream
cry Journal. The three prize winning
packages at the Minnesota state fair
were put into storage and tested eight
days after the first scoring, with the re-
suit that H.. j. Rosenau's and M. P.
Mortensen's butter had deteriorated 5
points, while Mr.. Sondergaard's was but
half a point worse of. Mr.. Sender
guards butter was made from pas
teurized cream, and the result Of the
test looks like a pretty long and pretty
bright plume in the cap Of pasteurized
cream butter.
Have a Test and Use 1t.
Many Of our creameries are not sup
piled with the necessary apparatus for
testing the acidity of cream. starters,
ETC., and where such is the case the
butter maker is Of necessity guessing
at his cream ripening. On the other
hand, many butter makers do not
make use of the test when 1t is cor
venient, and the greater part of the
benefit to he derived from its use Is lost