The Mankato free press. [volume] (Mankato, Blue Earth County, Minn.) 1879-1924, 1905-12-15

germs, good and bad alike, and then de-
sirable germs are introduced by the
starter" In most Minnesota cream
cries it would pay to invest in Pasteur-
izing machines. The first efforts at the
speakers creamery were not successful
because the cream was heated to too
high temperature.
Mrs. c. HI. Robbins of st. Charles
read paper on 'Home Butter Making"
She said that there will always be
something to be learned about butter
making. The COWS must have pure wat
er, good food, cleanly quarters, humane
and gentle care. 1t is not what one
has to do with, but how he does in
making the butter. A good hand sep
arator should be secured, and the churn-
ing should not be neglected. Three or
four times a week is not too often. The
old barrel churn is the best, to be scald-
ed out just before using, but long
enough to allow it to COOL Put on
enough water to take all of the milk
out of the butter. The butter should
be colored, for looks goes a long ways.
Mrs. Robbins gave a number of valu-
able details in regard to making good
butter.
Favors Grading Butter.
Secretary J. r. Morley of Owatonna
read paper on Brands and Inspec
tion." Eastern buyers put our dairy
products out under their own brands.
They take our best butter, leaving the
poorer, which reduces the price of all
to one level. Why should not the state
grade Minnesota butter the same as it
does Minnesota wheat, OF brand it the
same as Elgin butter is branded? Min
nesota leads all the states in butter
making, yet there is no butter in the
eastern markets that anyone knows
comes from Minnesota, for none of it
is branded as from this state. Mime
sofa dairymen are working hard and
putting out fine product, but are not
getting the benefit of it. If two cents
pound could be added to the price
paid for Minnesota butter, it would
mean $l,5OO,0OO year to the producers.
Let each tub 60 on its merits and sell
for what it is. 1t needs some legisla-
ton to do this. A law will go into eff
feet March lst which will allow the
branding of butter tubs by the max
ers. This is the first step, but inspec-
ton should be provided for. This can
be done under the dairy and food de-
partment. The inspection ought to be
of a very thorough nature, and high
standard of excellence maintained, so
that Minnesota butter may be known
and respected the world over. The
brands should be protected from imita-
ton. The st. Paul Pioneer Press had
good editorial on the subject in No
vember. Holland and Denmark are
great butter producing countries, and
have inspection and branding. CO.
operative selling association could be
organized, perhaps in each county Ju-
dicious advertising should be done. Com
missions and freight could be saved and
value of the output enhanced, ;, from
which should be deducted the expense
of sending to the distributing house.
Mr.. Elliott of Ontario advocated in
spection and branding. The factory
should have reputation, an individual
ity.
Mr.. Morley said that it was the but
termaker who makes the reputation for
the butter now. With his proposed
system it would be the factory. ,.e
Sam Haugdalh of st. Peter said that
! the creamery patrons would never ex-
hibit butter. and it would not be done
except for the credit that the butter
makers get, and they are entitled to the
credit. In other states, nothing is car
ed where the butter comes from, wheth-
er from Minnesota or elsewhere. What
they want is quality.
Quality Is Deteriorating
Mr.. Haugdahl spoke on "Does 1t Pay
to Make High Quality Butter?" He said
that it was the general opinion and is a
fact that Minnesota butter is not as
good as it was few years ago. Ac-
cording to Mr.. Hoard this. is true in
Wisconsin and Iowa, The hand sep
larator was blamed by Mr. Haugdahl
for the condition of affairs. The cream