The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1903-10-02

fouled with eXcretionS her milk will in
evitably suffer, says Il. H. Forbes of
| tie Arizona experiment station. Not
only will the foul odors Of the water
she drinks be impaired in some meas
ure to the milk, but millions of bac-
teria adhering to her hair and udder,
will, when she is dried off and MIXED,
find their way as dust into the milk
pail. Quick souring Of milk in warm
weather and undesirable changes in
butter and cheese caused by bacteria.
result.
1t would seem that these are suffi-
Gent reasons why cows should be pre-
vented from having access to foul wa
ter, but there is the additional reason
of danger to the health of the animal
from disease germs which may be pres
ent
Although these are dangers that it is
well worth while to guard against it is
evident, as Mr.. Pernot points out, that
outbreaks of typhoid fever occur
| w ulCIi, IL the CAUSE were Garrett
| traced, would be found to come not
from the milk as it leaves the COW, but
| from vessels which had been washed
with contaminated water" and he calls
| attention to the fact that "since the
| advent Of the cream separator, which
is usually driven by steam power,
steam has been used to clean all the
utensils in the dairy. Not only is it
| efficient for this purpose, but as a germ
destroyer there is nothing better, be-
cause it penetrates to the bottom Of
| the seams and heats the metal to such
a degree as to kill dangerous germs"
| The Cooperative Creamery.
Necessity is the mother Of invention
and few other things, according to
Creamery Journal. That a business
enterprise should grow out of COM
| bination of compelling circumstances
and not from choice seems strange at
| first thought. Yet it was in this way
| that the first cooperative creamery
came about. John Stewart was running
a creamery for the good farmers about
! Maynard, Ia, but John didn't make it
pay, and the farmers were left with a
! creamery and cows, but no place to sell
| their milk. So, as last resort they
accepted Sam Shilling's offer to run
| their plant and divide the earnings
among the stockholders.
! This was the first cooperative cream
! cry. Today there are hundreds of them,
| with their factories dotting the western
| prairies, owned by the farmers, run by
| the farmers and paying farmers prof
| it's.
| There always will be cooperative
! creameries as long as creameries shall
last, and how there can be an end to
them we do not see. There is no safer
system.
We find no fault with private cream
cries. There are lots Of good ones,
many run faultlessly, but the co-opera-
| tive system has yet to find it's superior
| if indeed it's equal from the farmers
standpoint.
To Get Highly Favored Butter.
In the matter Of making butter the
private dairyman can learn a great
deal from his creamery brother, says
III. D. Otis in Chicago News. The lat
ter has made the subject Of butter
making a life study, and many of the
things that he has discovered can be
applied to advantage on the farm. It
is assumed that the milk and cream
will receive the best of care previous to
reaching the cream vat.
High flavor or quick aroma Of butter
is due to the breaking up of the milk
sugar. forming Tactic acid, and is posi-
bly, the result of series of germs that
get into the cream during the process
of ripening (souring). If cream is
churned while sweet considerable but
ter will be lost in the buttermilk and
the butter will lack flavor, no matter
what the cows are fed. If cream ripens
too much we will get sour butter or
what Professor Mckay calls rotten
egg flavor" Cream ready to be churned
has a smooth, granular appearance.
with a sharp, acid taste. When cream
reaches this condition it should either
be churned at once or cooled down to
about 50 degrees and warmed to 5S or
60 degrees when churned. So impor-
tant is the right amount Of acid that
our best butter makers have what is
called an acid test for determining the
amount.
VIII Afford Protection.
Federal authorities will cooperate
with the Minnesota dairy and food
commission in preventing the practice
Of misbranding Minnesota butter and
cheese. The attention Of the secretary
of agriculture has been called to this,
and he has informed State Commits
sioner Mcconnell that any such cases
will be prosecuted by the department
Of justice under the law Of 1902. which
imposes a fine of $500 to $1,000 for in
Producing in any state or territory dali
ry or food products falsely labeled as
to the state or territory in which they
are produced.
Cows Need Shelter.
The highly developed dairy cow has
a thin skin and thin coat of hair, so