The Mankato free press. [volume] (Mankato, Blue Earth County, Minn.) 1879-1924, 1905-11-17
Sorenson, Lyndale Is Elected
Association President.
Other Officers Are Chosen BY
the Delegates.
Was Profitable Convention Is
the Unanimous Opinion.

The butter and cheesemakers who are
soiourning in Mankato for couple of
days are having a pleasant and profit
able time. They are an earnest, intel
ligent set of men, all seeking improved
methods for making butter. In the con-
Yention are also several gentlemen who
represent produce commission houses,
and they are good takers and have
been helpful in getting the discussions
started.
The attendance is not up to the ex-
pectation of the officers, yet it is full
ly up to the average of the meetings
of the association, if not larger. Two
to three hundred actual butter and
cheese makers, representing that many
creameries scattered over the state, are
present, and the addresses and discus
sions which they have listened to will
no doubt be of benefit to them.
One great point that the speakers
have sought to bring out is the abso-
lutte necessity for cleanliness in the
creameries, and also in the handling of
milk and cream by the farmers who
supply the creameries. The quality of
the butter is deteriorated by any I'M
cleanliness. All the speakers have
agreed that creameres should refuse to
accept milk or cream that is not in
good condition, no matter if the patron
is offended. The interests of the other
members of the creamery association
should not be injured by the slackness
of one or two members.
This morning the members of the as
ISOLATION ranged themselves in front of
the opera house, and were photograph
ed
Yesterday Completed.
Dairy and Food Commissioner E. X.
Shaker of st. Paul yesterday afternoon
explained the absence of Gov Johnson,
who was obliged to cancel several en-
gagements this week. He said that Mr.
johnson is particularly interested in
dairying and wanted to be present.
Taking up his subject, Mr. Slater spoke
of the duty of the buttermaker to him
self, to his creamery and to the state.
The buttermaker must be an honest
man, accommodating to those with
whom he comes in contact. He must be
spirit in the community in which he
lives, and it would be better if he is a
business man. The best place for max
ing a reputation is in an old, delapidated
creamery. No matter how bad the
creamery is. it can be kept clean. There
is no danger of over production, as good
butter will always find a good demand.
Mr.. Slater said that he had left his
would challenge anyone to meet him
in bowling alley after the session.
Mr.. Slater's popularity with the butter
makers was shown by the enthusiastic
manner in which he was received.
L. A. Sweet of Fairmont led in a
discussion on "The Way to Handle Sep
arator Cream to Secure the Best Re-
suits" He said that he spoke from the
farmers standpoint. Hand separator
cream is often of very poor quality, and
the question is show are we to handle
the cream so as to get best results ?"
The SEPARATOR should be washed in ev-
cry part with brush The cream
should be at once placed in shotgun
can and kept cool and delivered every
other day. Mr.. Sweet discussed cooper
ative, central and private creameries.
He thought that the third named would
disappear. The well managed co-opera-
tive creamery is the BEST The next
legislature should be asked to pass a
good, wholesome law to regulate the
making of butter from rancid cream.
VIM. Maberry, buttermaker, of Wa
dena, told how he treated bad cream
much of which is received there. All
the cream is pasteurized as fast as it
is received, the poor at 10 degrees and
the sweet at a lower temperature. 1t is
taken out at 65 degrees and ten to fiji
teen per cent of good starter added
and it is then cooled down and churn-
ed.
A discussion followed, during which
several advocated grades in butter, first,
second and third, with prices according
to grade. Prof. Webster favored this
A. w. Parkin of Stanton read paper
on Benefits Derived by Acidimeters in
Making Cheese" 1t was largely tech
meal. He said that there is a lack of
uniformity in cheese, due to the lack OF
uniformity of system in manufacture
rather than to locality. The ocidimeter
saves money and is largely in use in
Canada and Wisconsin.
After adjournment, many of the but
termakers accepted an invitation from
C. P. Cooper of Minneapolis to visit the