The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1903-05-15

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The Minnesota Butter Makers and |
State Dairymen's association nave
adopted q very commendaDle method
of Judging the butter that is entered
for scoring at their annual conventions.
'Th., plan is to score the butter as soon
as 1t arrives at st. Paul, then set it
aside to be rescored two weeks after
the first scoring. This second testing is
to determine it's keeping qualities. Ere =
quent1y the butter which has scored the
highest has soon commenced to rapid
Iy detcriOrate in quality. The fact is
that our best informed butter makers
have outgrown our old methods Of scor-
ing, which was to score but once and
that a few days after the butter was
made. The expert butter makers have
so mastered the art of ripening their
cream that they are able to make but
ter Of an extremely high flavor, SO high,
in fact, that, like Il highly favored
fruit, it has but little keeping qualities;
however, it answers the purpose of
winning high score. To forestall this
and to determine actual merit the but
ter is now set aside to i1e scored two
weeks later, then from these two scores
an average is struck to determine the
proper score to be attached to each
package We are inclined to believe
that, this last judging is of more i'm
portance than the first, as two weeks
after the butter is made more nearly
+Io+
usually reaches the consunler.-St.
Paul Farmer.
Keep Accounts with Your Cows.
If farmers would open individual ac-
counts with their COWS, a great many
of them would doubtless he surprised
at the number Of animals they are
keeping merely us iuXuries. 1t lis not q
safe rule to go by general impressions.
Those who have tried keeping accounts
have found that in many cases the
COWS that were thought to be the
money makers of the herd did not in
fact yield any profit, while others
which had been considered less Valua-
bic provided Il good cash income.
Disputed Questions.
Professor G. d. Smith, after five
years investigation of the milk ques-
ton, has come TO the following oOnclu-
sion: First, Il cow yields as rich milk
when Il hcifer as when she is q mature
COW; second, the milk is as Tich the
first month as it is later i'm the period
Of lactatioD, except during the last few
weeks when she is drying up; third,
there is very little difference in tile sea
son as to the quality of milk. While
on pasture the milk is neither richer
nor poorer than while ola dry feed in
winter; fourth, the milk from Il herd
varies little in composition froam day to
day.
"A New Dairy bill.
Theldairy and food commissioners of
Illinois and Ohio, ia conjunction with
Professor John Hamilton. the secretary
of agriculture cof Pennsylvania, have
drawn rpna dairy and food biIl which
it is proposed to introduce into con-
gress. The, convention of the associa-
ton OF the state dairy and food depart
ments which met at Portland, Ore, last
July delegated the above gentlemen as
a committee TO, draft Il national dairy
and food bill. ItW1ll be introduced by
Senator ,Culiom.
good Work.
Time aHGs when the average farmer
and creamery man made light of the
work done by Sricultural colleges and
experiment stations. That time has
gone by, says Creamery Journal The
men in control, of these, institutions 10
longer secLlde themselves in their of
tees and ckassrooms. They get Out and
mix with the farmers and tradeSmeB
and conduct their experiments along
gpTactical business dimes. n,dairy work
such men as Professors tCurtiss and
Mckay in Iowa, Henry, Bapcock, Far
.rington and M0ll in Wisconsin, Err and
Glover in Illinois, Wan Norman in In
diana, Hacker in Minnesota and
dozen others III different states have
accomplished results of .inestimable
value to the dairy and agricultural in
terests of the whole country. Not, only
in methods of breeding, feeding and
manufacture have they rendered ,Ealua-
ble service, but they have invented
some of the best creamery implements
now 1aggeiy used i'm Ga0deTp pcreameries.
Butter Making In south Dakota.
Dairy Commissioner Sherwood agf
South Dakota reports 1913 .creameries
In operation in that state, ana he esti-
mates the output for the past year of
1925 6S pounds at an average of 171h
cents pound. This gave &2,0oQs000 for
the milk OF COWS contributing to the
creamerfes, while he estimates the to-
tai value OF butter sold in Soisth Dyako-
ia, including that made at home, to be
over 100000.