Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1904-08-31
GOOD VERSUS sloveslY DArRYIHe.
The Farmer Who Insists on Delivering Fad Cream
is the Loser.

hne Farmer VINO lnststS On DeuYerink RAD dream
is the Loser.
Elgin, August is, the market advanc-
ed Y over last week; Is cents Is the
market this week and one year ago it
was 10 cents. Chicago III and Is: Bos.
ton, 18R; New York, IS, Phiiadeiphia is
Elgin, August %, butter advanced !
cent, being firm at 1871. Eastern mark
cts about the same as last week, except
ing Boston which is 1871.
Last year there were AZ, OH, 480 pounds
of oleomargarine made against 107, 945,-
528 pounds in 1900.
At the state fair there will be $515 in
premiums On butter and $3.50 on cheese.
For entrance blanks address James G..
Moore, Madison, Wisconsin.
A letter of a Wisconsin creamerynnan
and reply to same o. Prof. Farinton: Il
would like to ask You few questions
in regards to whole milk patrons and
hand separator patrons. We pay the
hand separator patrons Elgin quotations
for the butterfat and the milk patrons
1 cent less than Elgin. Which is the
most profitable for the creamery COM
panYf Would you advise making more
of difference between whole milk and
separator cream? Can a man make as
good butter when he gets both cream
and milk as from milk alone where
cream is delivered once or twice week
Cuba City. Wisconsin. "
Answer There's 80 question what
ever about your being unable to make
as good butter from cream delivered to
factory once or twice q week as you
can from whole milk delivered every
day. Even if the cream is well kept il
will not make fancy quality of butter
If it stands three to six days before
churning. Under the conditions men,
toned in your letter I should certainly
advise You to make two kinds of butter,
one from milk and another from cream
delivered once or twice a week. Sell
each lot of butter at the price it will
bring and pay patrons accordingly. II
is not safe under any circumstances to
mix such cream in churring and try to
make good butter of the cid cream. The
difference in price you pay between the
milk fat and the cream fat Is about the
usual one adopted by factories where
butter is made from both milk and
cream. Prof. Harrington.
My dear patrons, and all, there is nc
question at all that in the near future
the hand separator butter will be sold in
our markets for two and three cents q
pounds less than the butter made from
whole milk If there isn't more care taken
with the cream by the farmers, care
in attending to it and often deliveries
The markets will have a quotation by
itself for hand separator butter. and If
this will come you will put aside your
separator, which you have paid for, and
deliver your milk or take two or three
cents less for your butter. / noticed
this season where firm advertised for
butter, and said no hand separator
creamery need reply. Now my idea of
poor cream and good is this, have two
watts, one for the good cream and one for
the poor, give the regular price for the
good and sell the poor for what it will
bring, or tie u red tag on the can that
has the poor cream and that will indi-
cate that your cream was in bad order
and you will get &c pound less for
what that cream will make into butter
when you get your dividend. Some
say, send back the poor cream, but
there times that can Is doubtful and
1t will go into the cream vat Just the
same, but IL You receive &c less for this
doubtful cream the next cream will be
alright. There will have to be some
way to govern the quality of the cream,
so bring this up at your next annual
meeting.
Butter is coming up and will be q
good price, from now ON. Ii you have
cows that are giving but little milk
and are in good condition for the butch
er, considering she is poor COW to
keep, sell her and buy fresh COW that
will milk through tn winter, when but
ter is high. You will have to give u
little more for the fresh COW, but it will
pay you well. Why come to the cream
cry with ten or fifteen pounds of cream
when you can just as well bring 40 to SO
pounds Farmers will have to build
silos and dc more winter dairying when
hntSer is so per cent higher. You have
more time n attend to it than in sum-
mer, siln feet across, "A feet high,
will keep six to eight cows six months,
and TWO acres of corn will fill it, which
will cost you about 800 Think of two
acres keeping six to eight cows How
many acres of hay will you need to keep
this amount With silage cows that are
Got milking will come out fat in the
spring, also young cattle. With mich
cows you certainly have to feed some
ground feed, but the silage is the next
thing to grass for producing milk, that
you can get. If you intend building q
silo this next season write me and will
tell you what it will cost you. also the
acreage of corn to plant and what kind.
The Bloomingdale Creamery company
paid II cents for last half July butter
fat to its patrons.
noticed the cream that varies in test
is the cream that one day it is sweet the
next day it is sour. Take the same
cream and test 1t sweet. it will test to
per cent higher than the same cream
when il is sour. A certain acid forming
in the sour cream, eats or destroys 8
portion of the butter fat in the cream.
This is a positive fact as it has been
proven.
J. N. WIGGINGToN.
al