The ranch. [volume] (Seattle, Wash.) 1902-1914, 1906-12-15


more the rear line of the thigh curves
in the cheaper will the COW produce
each pound of butter. If she has a
large barrel, the food will go there
and something will be done with the
food nutrients. If the COW is fieshy
and blocky she puts these nutrients
away as tallow in her tissues. If she
| is spare, angular, ewe-necked and cat
hammered, she turns the nutrients
into milk solids and puts them in the
udder. If the udder is large, she puts
large quantities of water in it with the
| fat and other solids. If the udder
is small, she puts the fats and other
solids in the udder, because there is no
other place to put them and puts less
water in the milk"
Professor Hacker says that for six
years every pound of food given to
each COW at the Minnesota college has
been weighed and every pound of milk
and butter fat produced from the food
has been weighed and recorded and
the facts, without a single exception,
are as stated. Prominent milk veins,
dished face, yellow ears inside, slim
tail, full, square udder, etc., he de-
clares are of no value. The only thing
to know is that the cow has a spare,
deep frame and small thin quarters
Creameries Making Ice Cream.
The New York Produce Review and
American Creamery says: while we
are not in favor of creamery having
in, ho Hro hot bo hui
termaker cannot attend to them all and
do creditable work, there are some
side lines or specialties, outside of but
termalling, sufficiently profitable to
merit the careful investigation of those
plants where the margin of profits has
been sheared down to a minimum by
competition with condensaries, central
izers or milk companies. In some of
these the manufacture of butter, to-
gether with the most profitable utiliza-
ton of by-prOducts possible, does not
seem to be quite sufficient to enable
them to meet the prices offered by COM
petitors and in such cases the manu-
! facture of ice cream will often be
found remunerative enough to swing
the balance in their favor.
"Of course local conditions should
be carefully analysed before the manu-
facture of ice cream is seriously con-
sidered The location of the creamery
is probably the most important factor
in determining the successes of such a
venture. A nearby demand is imper-
alive, for without it the risk is too
great. If the creamery is situated
within a short distance of a town
where a reputation for the producct
can be established, there is no reason
why a good demand could not be
worked up. Owing to the uncertainty
&C this demand, however, it is much
safer to start out on a very moderate
scale, using only a small freezer and
carrying light reserve supply. Then,
as consumers recognize the superior
quality of the product and the demand
increases, the facilities for manufac-
turing may be enlarged accordingly.
The quality of the product is very i'm
portant 1t is useless to compete with
large wholesale manufacturers for the
cheap trade. Make the best possible
product, using only strictly pure in
gradients and cater to customers who
are willing to pay prices in accordance
with quality.
cit might be we'll for those man
ayers who have had hard fight to
make both ends meet during the past
season to look the ground over care
fully and, if circumstances warrant,
bring the subject UP to discussion at
the coming annual meeting of the
creamery"