The Mansfield press. (Mansfield, Wright County, Mo.) 1908-1912, 1909-02-12

| iHe memDarSnlp OF the OZark Dai-
ry Association has been compliment
ed very frequently of late. At Col
umbia at The meeting of the State
Dairy Association the question was
asked by different ones, q" How du
you manage to hold them togethery''
My answer WAS, " They hold them
selves together. They can see aud
realize that sticking together has
made them several Thousand dollars
and is making them more every week,
and they know it is TO their best int
erests to stick together"
That Is the secret Of our snrc,s,
We have accomplished sumethlug
and can see il and know IL, aud 1t
would be folly to allow our urganiza-
tion TO 90 To pieces. Certainly no
member would like to go back TO the
condition which existed at the birth
Of the organization, and yet how Ger
tain it is that those conditions would
quickly return il it were not Tor our
organization.
Our experience, costly as 10 was, Is
but the experience of every peup e
that is forced To deal with creamery
trust. People IN uther parts Of tins
state and in other states have
groaned under burdens paced upon
them 10y the trust and many have
been driven out Uf The dairy business
by reason Of them, aud all because
they aid not organize and protect
themselves from Lhe greed and rapac-
ity Of The trust. Our organization
has demonstrated its ability 10 pro.
tect itseiI and there is no reason why
1t can not Tor all time 10 come II It's
membership will continue to exercise
The same good Sense that it has So for
Now that we have proven 10 The
world that farmers can stick together
let US 20 Une step farther aud show
also that we eau improve the quanty
Of our cream.
During tbe warm weather recently,
some OF our cream Was noL in first
class shape, owing no doubt, To the
necessary care in cooling and band 1
ling.
The creamery says If we will raise
the standard Of our cream and pro-
duce "A uniformly first class cream,
they will pay US one cent higher for
1t.
Why not go to work now for that
extra cent, 1t would not be hard To
get. Some now produce cream Of a
quality that would get IL, buL some
do not and that holds the price down.
Let each member Of the Association /
make special effort 10 take better
care of his cream and see il we can |
not succeed along that line.
a few rules If observed will be q
great aid in raising the standard.
lst, See that the cows are clean
when you milk SO that no dirt will /
shatter off into the milk. An dirt |
numerous bacteria which !
are very harmful TO milk and hence |
to the cream. DO not think you can
strain it out. That is impossible.
The only way is to keep them out.
End. See That all milk utensils in
cluding the separator, are scrupulous-
ly clean and thoroughly scuded and |
summed. Otherwise they become the
homes of bacteria which will lujure
the cream.
3rd. Immediately after skimming.
see that the cream is cooled quickly
to at least 80 degrees and 10 desfees
would be mucn better.
4th. Take your cream to market
often enough that il does moi get
sour, and also that it does not get
that ODD taste or smell as the flavor
II in the cream, will be sure To 10 in.
lo the butter. Do not think the
creamery can take it out by pastueris-
ing. The pastulzer only kills the bac-
terra ST. il will not get worse for
lime 1t can not remove flavurs al
ready there whether those ilavors
come from bacteria or from an over
lose Of manure in the cream.
In short, first class cream is prod.
iced by absolute cleanliness and cold.
Let us al! practice that method aud
we will have u tof-price cream.
- COOPERATIVE Farmer.