The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-02-03
DAIRYMEN MEET
AND TALK SHOP
Modern Conditions Now Followed in
Caring For Cows.
TEST SAMPLES OF BUTTER
EXPERT TELLS WHERE MAKERS
FAIL TO REACH STANDARDS.

The first day of the Utah Datrynen' S
convention was held yesterday at the
city and county building and fair rep
1esentation of interested persons from
various parts of the state was present
They discussed the modern methods of
making butter and cheese and raising
cattle TO the advantage Of the Utah far
mer
An average of 32465 pounds of butter is
row being made from COW in one year,
where before the average was below 200
pounds" said Joseph Barker of North
ogden, who talked at some length on
The Jersey Cow and Her Care This
Improvement is on account of the mod
ern methods employed in taking care of
q COW and feeding her properly. Mr..
Barker continued. Besides making this
1nuch butter cream was furnished for
each owners family and skim milk for
calves. a COW must be in the best pos
Eible condition TO produce the richest
and heaIthiest milk The food of a COW,
has been analysed with as much care
At the agricultural schools is done at
the medical colleges OF that consumed by
human beings, and the proper way to feed
4 to her has also been studied.
Dry Hay Is Advantageous.
In this state the COWS are turned into
the pastures the latter part of April or
first of May For the first two months
they are not fed at night, but it has
been proven advantageous to feed dry
hay the year round. In the dry hot sea
son feed of hay should be given them
a night. for the reason that the cows
cat little grass during the day being kept
busy fighting flies. In the fall when the
nights are cool it is advisable to give
them squash with their hay. About the
middle of December "A feed of grain and
shorts with some corn meal mixed in
should be fed them. This should be kept
mp until about the middle of March, and
then beCts is the proper thing to give
them until they are sent to the pas
lures.
Robert ZEALAND oF Evirr-g+o,, Oft ,.-t,o.
Il manager of the condensed milk factory
a Richmond, made a test of several diff
1erent brands OF butter and spoke at
some length as 10 the best methods for
Improvement The best butter tested
vas made by an Agricultural college stu
dent from Logan, and it reached 94Iz per
cent The Statewide creamery butter
reached a test of 81. and il won first
place in the competition between the
creameries of the state. The Smithfield
creamery butter was 50 Is per cent and
the Faust creamery was a close third at
81 per cent. The SigOurd creamery but
Ter was the lowest and scored only s.
per cent. The Hopper Cheese company
exhibited several different class of cheese
end the scoring was 771z per cent.
Scoring on Percentage Basis.
The scoring was figured on the basis
OF 100 per cent, 80 per cent being allowed
Tor flavor; . for texture and body. 25
FOR color. 10 for salt and for finish
MI Ireland explained how the butter
he had tested could oe made purer and
the texture was weak, and the flavor like
wise. He said that the makers had failed
10 control the moisture acid and tenn
perature. and LOr these reasons it did not
come up to the standard in texture or
flavor.
The years report of President Lorenzo
Hanson of Logan was read and accepted.
Today's Programme.
The following is the programme an
nounced Tor today:
MORNING.
Short talk on a few common diseases
Of the COW. as milk fever teat OhstrIc-
ton, etc. Or. ID. LeMay, Salt Lake City.
Question box
Dairy markets. Il. j. Faust. jr.. Salt
Lake City.
Question box.
AFTERNOON.
Storing butter and cheese ReDrasenta-
I've of the department of agriculture.
Washington. d. G.
Question box.
ParaffininE and cold storage of cheese
Lorenzo Hansen, Logan.
Question box.
The dairy outlook in Utah Professor
r. w. Clark. Logan.