The Montgomery advertiser., 1905-10-30

| cOWS 10 lnnuence the average HBuIe 2
 greatly while in Pensacola no famii
 cows were kept. and in Mobile not i large number.
 What is true of the consumption milk is even more true of the consump tion of cream. One of the most notapi features in the sale of milk proouct is the exceedingly light sale or cream It can be said that practically no crean | Is sold in the South for use as II ls usee In other parts of the country. 10 pu, cream for use in coffee or with Irui | Is unheard of. The greater part Of th' cream sold carries a high percentage ol | fat and Is used for whipping. The re mainder is used for making Ice cream Little MiIk Used in the South. To account for the small quantities of milk and the smaller quantities ol cream consumed Is most dimcult un' dertaking. It may be that the people do not use these products because they are unable to secure them, which would
 seem to be the case in some of the cit
 les considered. On the other hand they
 refrain from buying in some instances
 when the dairymen have enough and to
 spare. this being evidently the case In
 Charleston and a few smaller places.
 This lack of desire to buy may be be-
 cause the people do not like milk to the
 same extent that they do in the North.
 
 sold Most of the physicians. especial ly the younger men, recognize that the
 milk offered for sale is not of good quality, and as consequence, few in- valids receive milk, and a surprisingly large proportion of the infants are fed on condensed milk So universal Is the practice of feeding condensed milk that many physicians expressed surprise when told that fresh milk was much ry-a fA fnr ft1pa n raar r a of the country, and that the use of con- dsnsed milk for this purpose was very exceptio nal and was usually severely criticised.
 Were the people able to get a high grade of milk In quantities desired throughout the year. it is very likely that the consumption would gradually Pensacola, where the supply Is short of the demand. It Is true that in most cities dairymen find little trouble in disposing of all the milk produced dur ing the greater part of the year. For at least half of the year there appears to be distinct shortage in the supply. On the ether hand. in the spring there is q surplus. Milk producers in the South. as elsewhere. seem to think that the spring of the year is the only time of the year when a COW should come fresh. As consequence the most milk is produced during the spring and sum- mer, when the best-customers are away from the cities, whereas when the greatest qua -tity of Tnilk could be sold the cows are not producing sufficient to supply the demand. There can be no doubt that these periods of short supply decrease the amount of milk consumed even in periods of plenty, for the peo- pie get Into the habit of doing without milk. For Instance, at Spartanburg, a city of over 11,000 inhabitants, there was but one dairy and that of 25 cows, and the owner had hard time dispos- Ing of all his product, although 1t is evident that he was selling good milk. In fact. this city once had three dairies, but two were closed out because they could not get enough business to pay. There are cities where all the milk is produced that can be disposed of, as in where dairymen, who are doing a good business and handling a good grade of milk, stated that no more milk could be sold in the city than is now being consumed. This is also true of many of the smaller cities.
 It Is a matter of some speculation as to the future course of the dairy in dustry in Southern cities. Some of the leading citizens always said on inqui- ry that there was a good opening for first class dairy. While there may be some question as to the reason for the small consumption of milk. there can be none concerning the lighter use of cream. The light cream trade is indi- eated by the fact that housekeepers cannot secure as much as they would use. Moreover, the shortage has tend ed to very high prices comparatively, as 40 cents quart retail appears to be the usual price. Tn fact, cream is a de- cided luxury. A considerable quantity Of cream is shipped South from Tennes- see and the mountain district of North Carolina. Little cream is used In mak- Ing ice cream, and that, with few ex- captions, is shipped from considerable distances.
 Ice Cream and ButtermiIk,
 Ice cream and buttermilk are two dairy products in which a very heavy business Is done in the South. except in the Mississippi Valley States. This Is very likely due to climatic conditions. as hot weather, of course. is always conducive to brisk trade with ice cream, and the human system craves the acid of the buttermilk under the same conditions. The ice cream. as a rule. is not of the best quality, because the necessary cream, as heretofore stat ed, cannot be obtained for making it, and to use imported cream would be too costly Most of the ice cream is made from whole milk, but condensed milk and cream are not uncommon Tn it's In some cities enormous quantities are made from whole milk and sell at $1.50 to $2 per gallon, where as ice cream makers in the north make a good profit in wholesale cream with 10 to Is per cent. of fat at $1 per gall Ion. In number of cities where there Is particularly small milk trade i'm ported cream or condensed milk is used exclusively in the manufacture of ice cream. With these facts and compara- tive figures before us, it is easy to real ize. the demand for this article in the South.
 It Is likely that as much so-caIled buttermilk is consumed in the South as whole sweetmilk A person unac- quainted with the true condition couId hardly realize the great demand for this product. The writer sat in the office of city dairy in one of the smaller elites of North Carolina and watched a steady stream of customers filing in and nine out of every ten came with the purpose of getting buttermilk though the proprietor said that if had been understood that no buttermIIk would be available for a number of lays. The price charged for this but termilk is seldom below 12 cents A gal lon retail. and 1t Is usually 20 cents a gallon.
 It may we'll be asked how so much outtermilk Is to be secured when so little butter is made The answer is hat practically all of this buttermillx is simply skimmilk allowed to sour and