Western Kansas world. [volume] (WaKeeney, Kan.) 1885-current, 1904-03-12
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Iowa Dairy Interests.

TO the dairy commissioner was 661.
During the twelve months covered by
the report these creameries received
975,906,S37 pounds of milk and So
626,449 pounds of cream. Out of this
was made 59,642,487 pounds of but
ter. This butter was disposed OF as
follows: To patrons. 1924, ,4S9
pounds; in Iowa, 3,945.97S pounds;
shipped out of state, 51,772, ,O2O
pounds. The average production of
the creameries reporting for the past
four years was: (19O0) 1O4,91S;
(19OD los, ,491; Q9O2) 1O4,152; Q903)
97.77o pounds. The leading dairy
counties of the state are, in the or
asaw, Fayette, Lucas. The cow cen
sus for recent years was as follows:
QS95) 1,0S7,25O; $4,000 1926, $50;
190D 1,382,242; Q9O2) 1,423,34S;
Q903) 1,370,0S2. These cows had an
average value of $23.48 and a total
value of $32, 2,181,179. The creameries
that reported have 72,71O patrons. In
194 creameries commercial starters
are used. Tests for acidity are used
in 189 creameries, and in 293 the
skim milk is pasteurized. Skim milk
weighers are used in 275. The aver
age number of patrons to each cream
cry is ITO, and of cows 1862. The
poorest paid butter-maker in the state
gets 500 per month, and the best paid
gets $125. The average is $50. .3s.
This shows an improvement over pre-
vious years. In 1901 the average was
$3.50, and in 1902 it was $55.72. The
skim stations in the state number 81
Number of hand separators in the
state, 1854. There are SO cream
cries that use only cream from hand
separators.
Grass-Made Butter Preferred.
Reports from England indicate that
the English buyers of butter very
much prefer butter made from fresh
grass rather than from any other
kind Of food. This is the report of
agents for various firms, but whether
they really understand the situation
may be not entirely proven. The hint
has come to the agents from the great
influx into the English market of but
ter made in New Zealand, Australia
and Argentina. This winter over TO-
600 boxes of butter from the Austria.
lasian colonies had arrived in England
by the end Of January. This butter
was placed on the market at a time
when held butter from various Euro
pean countries and from Canada was
appearing on the market. The result
was that the held butter, though of
good quality, was crowded to the
wall. Then large quantities of this
grass butter came in from Argentina,
and the trouble of disposing of held
butter increased. The Danish butter
although freshly made, also felt the
effect OF the competition from the
sunny south. Perhaps this has been
felt more keenly this year than ever
before. At least the competition is
jarring the sensibilities Of the Euro
pean buttermakers into q conscious
ness of the fact that the matter of
transportation is the great one with
the butter market. AS soon as the
antipodeans can get their butter to
market in good time and at low cost
they will supply that winter market
with summer butter. Were it not for
the cost of transportation, the winter
made butter of the north would come
into direct competition with the sum-
mer-made butter of the south. In
such case it would go hard with the
winter-made butter
Surround Milk with Pure Air.
At dairy convention where butter
was being exhibited the Judge, a first
class expert, found two samples of
butter that had a strong flavor, but diff
fering every greatly from each other and
from the navors usually met with in
butter. Later the judge visited the
creameries in which the butter had
been made. There the mystery was
solved. In each place he found
smell in the butter-working room simi-
lar to the flavor that had pulled down
the scores on the butter. The cream
cries were cleaned up till the smell
referred to disappeared, after which
there was no further trouble with the
bad-favored butter. How often on the
farm is the butter ruined by the
smells that surround the milk while
1t is exposed to the air in the ripening
process. Much of the cheap butter
that goes to the corner grocery and is
thence sent to the buyers of stock for
the renovating factories is butter that
has been made from milk and cream
that has been exposed in the cellars of
the farm houses or in the kitchens to
odors that are undesirable in butter
Either the milk must be kept out of
the cellar or the vegetables must be
put elsewhere 1t is a mistake also
to have the cream ripeninE in the
churn in the kitchen in which all kinds
of food are being cooked. Milk and
cream must be surrounded with pure
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