The Mankato free press. [volume] (Mankato, Blue Earth County, Minn.) 1879-1924, 1905-11-17

Last evening many of the visitors at
tended "Floradora" at the theatre.
This Forenoon.
! 1t was after ten o'clock when the
convention took up its work this fore
noon. The order of the program had
to be changed somewhat.
r. NJ. Washburn, dairy and food com
missioner of Missouri, addressed the
convention. He brought the greetings
of the Missouri dairymen and butter
makers. While the cooperative cream
cry does more for the farmers and
makes better butter, yet there are con-
ditions existing where centralized plants
are the only ones that will succeed. Ii
| it can give the farmers more money,
why not have the central plant? The
interests of the farmers must not be
lost sight of in the interests of the but
termakers. In Missouri ninety-tive per
cent of the cooperative creameries fail
ed, and the butter interests there re-
ceived black eye and the state is way
behind other states in this respect,
Missouri is coming to the front more
rapidly than any other state, now, and
centralized creameries are doing it.
President Credicott thanked the mem
bers for their conduct, and said that
the convention has been the cleanest
ever held. He said that the buttermak-
ers owe the cheesemakers an apology for
the way they treated them yesterday
afternoon.
When A. w. Parkin's paper was read
yesterday afternoon, most OF the but
termakers left the room, as it was the
last paper on the program. This made
the cheesemakers warm under the
collar" hence the presidents state
ment this forenoon.
w. L. Parkin of Mantorville read a
paper on "At What Process of Manu-
featuring Cheddar Cheese is the Most
Science and Experience Required?" The
paper was purely technical.
Prof Shaw asked whether there are
any plants in the state that make
cheese i'm the summer and butter in
the winter, and how they succeeded.
b. d. White of st. Boniface replied
to this by saying that some years ago
there were fifteen of these plants, but
that now all are making butter the
year around.
\ Mr.. Graham, state cheese inspector,
said that if Minnesota gets another
''black eye" in the cheese business the
product will be so high that nobody will
buy it. In his town butter sells for %
cents and cheese for Is cents.
Prof. Shaw said that he saw no reas
on why Minnesota should not be as
prosperous in the cheese business as
telligence of the state that Minnesota
cheese was sold on the market as Wis
consin cheese. 1t was a shame that the
industry in Minnesota was languishing.
Several cheesemakers arose to deny
that the industry is languishing. They
said that it is doing well, but is not
talked about much.
The cheese men felt better after this
little discussion, which was evidently
intended to 'jolly them"
Fred w. Meen of Goodhue read pa
per on 'Cheap Ice." He explained how
he filled the ice house at Goodhue The
cost was almost nothing. An inch of
water at time is run into the reservoir
and two to four inches frozen day,
and an almost solid mass of ice made
in the house. Every eighteen inches
building paper is laid on, to make lay
ers, and the ice is broken out with
pick. Water could be sprayed in or put
in with a perforated pipe, but this plan
did not work as well.
Sam Haugdal of st. Peter gave an
address on "The Central Creameries and
Better Qualities" AS the quality of
butter has improved, the demand has
increased, and people are eating more.
This better demand has been largely
brought about by the whole milk cream
cries making good butter. If the CEN
tralized creameries were to supplant the
cooperative ones, the oleomargarine
interests would again gain a foothold.
The centralized creameries would not
look after their interests as well as the
dairymen do. 1t is worth the effort for
the farmers to make high quality but
ter. The educational influence in the
community, such as increased cleanli-
ness, is worth much. If one cent
pound more is obtained for butter, it
means $25O,OOO for Minnesota, or $500 a
creamery, which would pay the butter
makers wages.
Mr.. Haugdahl said that he was pre-
JUDGED against centralized creameries,
and advised the people to go slow about
changing the present system to the CEN
tralized. 1t might be possible for the
whole milk creameries to run every
other day in summer, to have the high
quality of the butter maintained.
L