Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1903-07-20
FIVE THOUSAND DOLLARS PAID
FOR MILK.
FINE FOR THE FARMERS
Their Revenue Equal to About s1iper
Hundred Pounds-Unabated De-
mand for Graduates Capable of AS
Stunning Supervision of Diaries,
Cheese Factories and Herds.
Madison, July 10

as lew ngureS from the creamery
Operated under the auspices of the
school will demonstrate. The books
show that over $4,000 was paid to
farmers for milk during the MONTH
an amount never before reached.
This is an average price of SAC. per
100 pounds; and the patron gets the
skim milk, which has a feeding value
of fully 15c. per 100 pounds, thus
bringing the revenue of the farmer
up to 81 per 100, which, at this season
of the year especially, is considered
a bonanza. In former years the con-
tract price at cheese factories and
.creameries for June, July and August
has run from 60 to rs cents per 100
pounds of milk. The tactical industry
has been run TO its fullest capacity,
not only at the dairies which supply
the university creamery, but through
out the great milk producing sections
of the state. This condition has ex-
listed almost since the season opened.
With a crop of white and red clover
scarcely heretofore excelled, this pOr-
ton of wisconsin is literally a land
flowing with milk and honey. The
amount of milk received at the uni
versity creamery now exceeds 10000
pounds daily.
Dairy Graduates in Demand.
The demand for students of the
Wisconsin dairy school far exceeds the
supply. and not a day passes but that
Prof. Z. H. harrington receives sew
eral letters asking him to recommend
some one for a position Of re-
sponsibility. The requests come from
owners of creameries, cheese fac
tories, and the proprietors of large
farms who wish TO obtain competent
persons as managers to supervise the
extensive dairy herds and the handling
of the products. During June % such
applications were received and placed
on file. They come from Illinois,
Iowa, Wisconsin, Maryland, Michigan
and North Carolina. All voiced one
expression, Cant you send us a good
man that we can depend on?" AS an
instance of the demand for skilled
dairy students the following letter, re-
ceived from the manager of a CO
operative creamery, is given:
''The stockholders OF this creamery
had a meeting yesterday and voted to
discharge our present buttermaker for
uncleanliness. etc. The directors
asked me 70 write you for a graduate
of the dairy school, one that has
ability for handling patrons nicely,
honest. absolutely clean and a good
calculator. | am aware of the fact
that this is a pretty difficult time of
the year TO employ buttermaker, but
we have decided that the salary OF a
buttermaker is not much of a figure
when put up against losing butter and
patrons daily. What we want is an
absolutely spOtless creamery run on a
sound basis and I think our patrons
will stay by US.
''The greatest difficulty we have 70
contend with is sour cream patrons.
We do not take any sour cream but
there are creameries all around us to
which patrons simply haul their sour
cream and receive extras for their
butter. | do not see how they can
pay extras for butter made from some
of the cream they take, it will not
make it. We are proposing to run a
cream wagon about ten miles south of
here and undoubtedly the cream will
be sour when we receive il. Can you
suggest any way to overcome this
difficulty? If the sour cream was not
mixed with sweet cream could we no.
make two grades OF butter and pay
the patrons accordingly?
1--WE test our samples every two
weeks. The jars are placed on shelves
near the weight can; our receiving
door is toward the east. Now the sun
shines on these bottles every morning.
Does this make any difference in the
test?"
When questioned in regard to the
general prevalence of the conditions
quoted and the possible remedy for
them Prof. Harrington spoke freely
on the matter. He said:
"This letter indicates a condition OF
affairs which | presume is becoming
more common among the creameries
in this state every day. Sour cream is
being delivered to the factories and
probably the amount of such cream
received daily will increase as summer
advances. The letter shows that the
patrons of this creamery are becoming
convinced, first that buttermaker bf
experience and good common sense
must be paid good wages. Second,
that the creamery must not expect
any good buttermaker TO make butter
which will grade as extras from milk
or creHm which is probably several
days old and decidedly sour when it is
received at the factory.
''In my reply to this letter recon-
mendei a former student of our dairy
school and hope that he will prove to
possess the qualifications sought for
by this creamery manager. Being a
dairy school graduate. however. is not