Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1903-09-01
Words from the Dairy Instructor.

Il
Words from the Dairy Instructor.
The following from our dairy instruct
or has been crowded out the past two
weeks by other and pressing matter and
now will claim the attention of our
dairymen:
| During the past month l have met
with a majority of the creamery man
ayers in our state, and find that conditions
are practically the same everywhere.
The difficulties which confront one con-
front all, but am glad to note that
every one has the same desire to correct
them, both for their own benefit and
that of their patrons.
| have found upon investigation that
the factories in this state are averaging
to pay at least three cents per pound
more for butterfat than those of our
sister state of Vermont, and that our
creamery managers are willing to con-
tinue TO do it, but they want just as
good an article as can be produced, and
instead of cutting the price they prefer
to raise the quality and every one ex-
presses willingness to aid their patrons
in every possible way to do so. Our
farmers in many instances feel that the
creamery's interests are hostile to theirs
but such is not the case. 1t is fact
that the creameries are paying the farm
erS a good price for their product If we
compare with Vermont and they seem
willing to pay good prices for poor
cream, and those patrons that are using
care in handling their product are not
satisfied to have it go with the inferior
grade, which is just right.
The method used by most factories IN
determining the price to be paid is done
| in this way. From the total receipts
! for the month the total expenses are
deducted, leaving amount to be distrlbut-
ed, and if the receipts are reduced by
putting poor product on the market
made from the poor product from the
farm, then one who takes the most
care and pains is not receiving what
rightfully belongs to him, while the one
who takes no care is receiving part OF
what should go to the one who looks
after his product, and it is to be ex-
pected that our farmers will either ask
that good product receive the price
and poor sell for what it is worth, or,
if that cannot be done they will natural
ly use less care in making theirs II
prices are to be the same.
Ii is move in the right direction
when our factories say they cannot and
will not pay for poor product the same
as for the better, it is only fair to them
selves, to the patrons and to the busi-
ness as whole, for when we make
poor product worth as much as good we
are putting a premium on carelesSness
and lowering our standard.
II is only a very snail percentage OF
our dairymen that produce anything but
good and | am becoming more and more
convinced that it is through lack OF
knowledge rather than absolute careless
ness in a majority of instances. I'm
doubtedly it was to remedy this that our
legislature made its appropriation last
winter.
If any one is not satisfied with his re-
suits it is possible that he may receive
some instructions that will be of material
assistance TO him, and be the cause o.
his receiving more money for his dairy
products. There are none of us but can
produce first grade article and If we
do not there is a cause, and remedy as
well. IL We can get assistance to ind
these it surely is benefit to us. Ii We
are sending poor or sour cream we can
ALWAYS trace the cause to some condition
which can be controlled.
Ii is necessary to use the utmost care
in milking and see that our stables and
cows are clean and free from dirt, that
milk be taken from the stable as soon as
drawn to place free from foul odors,
strained through three or more thick
nesses of cheese cloth and cooled as
quickly as possible, that the tanks must
have clean, pure water free from odors,
especially from milk spilled in them,
and the temperature at 40 degrees or
less. If a separator is used that it be
skinned at once and through clean
machine every time, that every dish used
about the milk be thoroughly rinsed in
cold water, washed, and scalded every
time it is used, that the cans which go
to the factory, though washed there, be
at least scalded and aired after their re-
turn, and in most cases thoroughly
washed, that warm and cold cream is
never put in same can, but when both
are of the same temperature they can be
mixed without harm.
There are some feeds which If fed be-
fore milking produce disagreeable ffavors
in both milk and butter, but if fed after
milking no harm comes from them.
There are many things which we
know may affect the quality aud unless
we are careful about them, may cause
us bother and trouble, but if we will
only think of the effect which any un-
usual act may have we will seldom do
ANYTHING which will be to the detriment
of our product, especially if we are in
terested in our work.
have been reading with great deal
of interest the report from our expert
ment station regarding the feeding OF
fat into milk, and l hope every farmer
who owns a COW has a copy, for science
aud practice have heretofore been at
variance in regard to this matter, but
the later Investigations show that by
the use of feeds we may vary the fat in
milk; while perhaps not to increase 1t
above normal it can be decreased below
normal, then by again feeding regular
ration it can be increased to normal.
1t is the expression of every creamery
manager that they are doing an increas-
ed business over last year which shows
an increased interest in dairying in the
state and while they have many new
patrons, yet the older ones are increas-
ing their herds enough to be perceptlble
and we can be assured that Maine dairy
men are awake to their needs and real
ize the necessity of larger herds.
Wherever our dairymeu are required
to use more care than has been their
custom, it seems at first hardship and
almost impossible, but when they have
become accustomed to it and see the
advantage derived in matter of price as
well as the satisfaction gained by pro
ducing better article they have more
interest in their work and more dollars
| in their pockets. An example may be
seen in the Borden factory at Newport,
| where they have certain rules and regula-
tious which patrons are required to obey
or their product is after time rejected,
and while they are not severe, yet they
are necessary in order to get just the
quality they want. If some things were
out of the ordinary to some and seemed
hard to do, yet after once doing them
they plan for them as much as for any
mart of their farm work, and would not
now do any other way for they see the
benefitlto the factory and themselves OF
producing a pure, clean article, which
always sells for good price. When
the patrons of our creameries realize
that a good product from our creameries
| means good prices and larger demand
with increased profits to them and theil
factory, we shall have more and better