The sun., 1903-09-13
BEST DIARIES ARE HERE.
American MIX and Butter Compared With
the European Products.


Dairy experts Of the Agricultural Depart
ment say that our management Of the dairy
business has greatly improved in the past
few years. Some ten or twelve years ago
we sent to Europe great many inferior
cheeses which gave a bad name abroad to
American cheese, and our exporters suf-
fered from this reputation for number Of
years. The superiority of our dairy prod
ucts is, however, again recognized in foreign
markets
One of these dairy experts, who has re-
Gently been making special investi LEGATIONS
in Europe, says that not many years ago
some OF the foreign milk supply establish
ments of Europe were greatly superior in
many respects to the best in America
To-day, although some of the European milk
companies do a larger business and have
more extensive and costly plants than we
have built, there are a considerable num-
Der of city milk supply establishments in
this country which surpass any of the
European plants They are superior in
their buildings and equipment. the eff
cheney of their management and in the
purity and high average quality of the milk
and cream served to their customers
1t is q remarkable fact that at the special
show of perishable dairy products at the
Paris Exposition, in July, 1900. where French
producers had every opportunity of ex-
hibiting their goods in the best possible
shape. the only samples Of natural milk
and cream which were sweet and palatable
after noon on the exhibition day were from
dairies in New York and New Jersey. then
eighteen days from the COW. There was
also an exhibit of natural milk and cream
from farm in central Illinois in bottles
exactly as sent daily to Chicago families.
and although twenty days old the product
had kept sweet until the day before the
show; and even later it was better than the
best French milk only from twelve to
twenty-four hours after milking. The
American product had been preserved
solely by cleanliness and cold, and no milk
supply company in Europe duplicated this
performance.
The expert adds that there are many
private dairies in the United States which
make butter as fine Gs any other III the world;
and the same is true Of our best creameries.
The best creamery butter is quite the equal
of the best Danish. but there is no such
uniformity Of product, and a larger pro-
portion of our butter is inferior in quality
This results from the wide extent of terri
tory and variety in climate and local con-
dtions which affect the 5000 or more
creameries II is also due TO the great
differences in methods and management
There is ample room for Improvement
IN American creaInerias. but the only foreign
country from which they can proftably
learn l. Denmark, where the best creameries
are models Of cleanliness, good order and
systematic management
The investigator says that the butter
Of Holland has lost its commercial stand
ing because it is 30 commonly adulterated
and sold as genuine butter, III nearly
all other parts Of Europe laws restricting
and regulating the margarine trade are
strict and fairly well enforced
Fresh Normandy butter ~ rolls sells al
the very highest price IN the London market,
and superior butter Is made elsewhere in
France III limited quantity. Yet the aver
age quality Of French butter is sec1 nd
rate Belgium is IA grade higher, while
Germany, Switzerland and Italy are lower
Sweden and Finland may he placed still
htghsr snd Denmark costly hoId- ths place
Of honor