Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1903-10-15


The New York Farmer reasons as
follows on the question of whether it is
always the farmers interest to sell his
milk direct to the condensing establish
ments or take it to a good creamery:
Cooperative butter makers who can
secure enough winter milk to make
butter ought to be in position to beat
even the Borden prices for milk in No
yember, December and January
Co-operators should bear in mind that
the Borden price, which is called met
to the farmers" is not really met
when it is compared with cooperative
creamery returns. Suppose the Borden
November price is $1.55 in the 20 cent
zone and $1.60 in the % cent and 80
cent zone, and that the cooperative
creamery butter return is exactly the
same figure in those zones.
Which is preferable and more profit
able to the farmer? The condensary
has absorbed the butter fat and the
skinned milk and returned SLIGO per
hundredweight to the farmer.
The creamery has absorbed the but
ter fat and returned for it SLIGO per
hundredweight of milk, and in addition
to that return it has given the farmer
back the skinned milk, valued at )
to % cents per hundredweight, for
feeding, swelling his returns to $1.75
or $1.S5 per hundredweight of milk.
This computation has been too often
overlooked by producers.
The Borden price is for milk that is
fitted to produce a large percentage of
fine butter, whose market value is
greater in some cases than the Borden
price for the entire milk. For this rea-
son the milk that commands the Bor
den price will command more than the
Borden price when made into butter
by its producers, who will have the
SKINNED milk to feed or to convert
into casein.
Cooperative butter makers who make
high grade butter can beat even the
current Borden schedule of prices.
Causes of Tainted MIX.
The Swiss scientist, DR.. Gerber, gives
the following causes of bad or tainted
milk:
Poor, decayed folders or irrational
methods of feeding.
Poor, dirty water used for drinking
water or for the washing of utensils.
Foul air in COW stable or the cows
lying in their own dung.
Lack of cleanliness in milking; ma
nure particles on udder.
Keeping the milk long in too warm,
poorly ventilated and dirty places.
Neglecting to cool the milk rapidly
directly after milking.
Lack of cleanliness in the care of
the milk, from which cause the greater
number of milk taints arise.
Poor transportation facilities.
Sick cows, udder diseases, etc.
Cows being in heat.
Mixing fresh and old milk In the
same can.
Rusty tin pals and tin cans.
The Butter Outlook.
With pastures and meadows burden
ed with abundant and luscious forage,
cool weather and everything favoring
the cows, the production of butter con-
tinues to be very large.
1t is reported that the commission
trade in all the leading markets is sur
prised not only at the heavy receipts,
but the superior quality of the goods
Of ~ co hot
marks of butter are now as fine as they
were in June, a great deal of it being
good enough to satisfy the most par
ticular trade. There is very little to in
dictate that the usual decrease will
come in the immediate future. With
fine fall weather we may look for con-
tinued heavy receipts, at least much
heavier than for several years past
Creamery Journal.
Van Norman For St. Louis.
1t has been announced that Professor
III. E. Van Norman, now with the Pur
due university at Purdue, Ind, is to
have charge of the dairy work at the
st. Louis worlds fair. 1t is understood
the authorities contemplate having in
operation butter and cheese making
plants, showing the visitors just how
various dairy products are manufac
turcd. Professor Van Norman is re-
garded as an exceptionally well posted
authority. and his work with this de-
partment of the great fair will surely
be satisfactory to all interested parties.
Cause of White Specks.
White specks in butter are caused
either by the cream drying on the sur
face and thus causing small lump of
casein that cannot be broken up by the
churn or by allowing the cream to be-
come sour, thus causing the coagula-
ton of the casein in Jumps, with the
same result as first mentioned Cream
that is properly ripened and not al
lowed to dry on the surface will not
leave specks in the butter.
Large Creameries Have Advantage.
The large creameries which churn