The Sauk Centre herald., 1907-02-14
PRACTICAL BUTTERMAK|NG

below, which was taken from the
Dairy Record of Jan. 16. The article
is written by ]. C. Joslin, son OF A. E.
Joslin of Royalton, says the Little
Falls Transcript. The writer OF the
article has had many years OF ex-
perienca in the buttermaking busl-
ness, and is now state inspector OF
creameries, with headquarters at
Mankato. As Stearns county is one
of the foremost counties in the state
in the creamery business, referred to
many as the bread and butter county,
we suggest careful reading OF the
following by all interested in the well
fare of the county as producer OF
good butter:
There mas been so much fault found
lately with the butter coming into
the market, poor in quality, uneven
in salt, too low, too high or mottled
color, poor in grain, packages not
uniform and some having an unclean,
untidy appearance. All OF the above
faults of course were not found in any
one line of butter, but they keep ap-
pearing from time to time, and l be-
gan thinking OF method some OF our
creameries might adopt and which
think would 60 a long way towords
overcoming most of these faults.
Have the creameries (say in coun-
ty) cooperate and hire man whom
l should call equality man" and
keep him for the purpose OF going
from one creamery to another in the
association; his duties would be to
see that the work is done at all the
creameries as near alike as possible
and that the output from those cream
cries should run as uniform in quality
as possible.
At first this would seem like rath-
er hard proposition, but on second
thought it seems to me that it could
be worked out to result in great deal
OF good. In the first place these sew
eral creameries would have to thor
oughly cooperate and give their
several managers authority to get to-
gether and do business for the whole
number without the necessity OF call
ing each board together to pass on
every little item. And the very fact
that there were ten to twelve or more
of the different managers together
would be assurance enough that the
work done by them would be nearly
right.
To carry out this plan they would
have to hire one of the best men they
could possibly get as he would have
to act as superintendent for all these
creameries and as the managers would
have to leave great many things to
him to decide as to what methods to
use to bring about results. Certainly
he would have to be a No. butter
maker, one who could 90 into any of
the several plants and produce the
results hoped for. He would necessa-
rily need to be we'll posted on the
care and feeding of dairy cows, and
able to tell the patrons in convinc-
ing way of these things and the ne
cessity of properly caring for the milk
and cream, for it would by my pur-
pose 10 have this man hold as many
school meetings of the patrons as
possible, and by showing them by
figures (which would be forthcoming
as soon as this plan was in success
full operationl that it paid to do things
in the right way.
This equality man" would be able
to spend about two days each month
at each creamery, and who can esti-
mate the amount of good he could do,
if he was good man and was given
the support and backing of the cream
cry companies.
l would want this man to have the
authority of an inspector without sal
ary) from the dairy and food depart
ment so he could correct unsanitary
conditions by compulsion when it
could not be done otherwise. think
this could be arranged for and would
give him more prestige and, if the
authority was not abused, would be a
good thing.
The patrons often find great deal
OF fault with the test and by having
this man do the testing in a few of
the creameries each month he would
soon have this work on a uniform ba-
sis and thus do away with the kick
ing, as the patrons would know that
they were all getting square deal.
Each buttermaker in the county
should be supplied with something
showing the proper shade of color re-
quired SO that each churning from each
OF the creameries should have exactly
the same shade.
The same system of starter making
could be used in all the creameries
and by using the same methods and
by having this equality man. score
them and assist the buttermaker to
improve them when they were not as
good as they ought to be, much would
be accomplished toward getting uni
f0rmity in the flavor. The best start
ers could be carried from one creamery
to another, thus insuring uniformity.