Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-10-26

bined odors of vegetables, cob pipes and
COW stables Under such conditions the
butter was of poor quality. being chiefly
noted for Its strength and variety in
low, and low as it was, judging from our
present standard. the farmers got the
better end of the bargain.
The idea of cooperative dairying and
the use of cream separator was brought
from Denmark by Hans Peter Jensen OF
Bath Freedom county. who had been
over there on a visit and had investigated
the Danish cooperative creaneries. For
several years he contended for the es-
Establishment of one in his neghborhood,
in the town of Bath to consider the advis-
ability of establishing such a plant.
May s. 1890 the farmers commenced
bringing milk, the machinery or the
creamery was put in motion and this was
the nucleus which has grown into the
great creamery industry of Minnesota.
1.-The state generously provided dairy
and food department, the CHIEF functions
of which were to suppress oleomargarine
and filled cheese 1t also provided a
Farmers Institute. to enlighten the peo-
pie upon the advantages OF converting
our grain and coarse folders into putter
and cheese. and In 1891 the board OF re-
gents of the state university conceived
the idea of blishing a dairy school
where young men could fit themselves as
competent creamery, butter and factory
cheese makers.
Inspection Of the Industry.
During the summer of 1891 l was en-
gagged to come to Minnesota and assist
| in conducting a dairy school. and In the
spring Of 1892 I was authorized to visit
all the factories and leading dairymen
and breeders of dairy stock, and study
| the most urgent needs of the industry
vogue. except in the town of Rosendale
where the energetic and progressive Soren
Nelson had founded the Danielson Co.
| operative Creamery. The churning plants
were almost universally established In
| some old shack of a building, insanitary
| poorly equipped They accepted stale
| and sour cream. paying such low prices
| that farmers were dissatisfied; butter
| makers were dissatisfied because OF the
| poor pay; creamery owners were dissatts-
fed bee ause they were getting such low
| prices for the rancid stuff they were sell
| ing for butter. and doubtless the commits
| sion men and consumers were In a similar
frame of mind.
| In Freeborn county a few new CO.
| operative separator creameries, owned
and managed by the farmers. were In OPP
| Grafton. The creameries were in COCO
condition, equipped with the best machin
| cry then in use; the butter makers were
| skilled in their work, were we'll paid, and
/ the patrons were not only satisfied bu'
| greatly pleased with the results they
| were obtaining What was seen in Free
| born county decided what was the first
| and most important things to do to pro-
mote darying in Minnesota. A bulletin
| was published urging the organization Of
| similar creamerieS throughout the state.
| This bulletin placed the new dairy di
| vision of the Agricultural College in close
| touch with the farmers. and during the
half dozen years following all the time
| available for outside work was devoted tt
1 and cheese factory interests
Many local meetings were held in school.
| houses. town halls, stores, groves and
even on the street corners. In this work
| the railways co-operated, and In many
| cases took the initiative.
Shows Marvellous Growth.
| 1.-The Farmers Institute held many spe-
cial meetings in answer to the call for
| Information on dairy matters The growth
of the industry was marvellous, and taxed
| the dairy school to the utmost to provide
| young men qualified to take charge of the
new plants that were being established.
| by the close of the year 1895 the
| yearbook Of the Department of Agricul-
| ture gave the number of mich cows in
| Minnesota as 61S. $50. being an increase
| during the five years of 10000 per year.
About this time l made careful calcula-
tions in regard to the yield of milk of the
| cows contributing milk to some of our
| creameries, and found that the average
was about 1920 pounds a year. During
| the five years following there was no re-
| Taxing in the efforts to expand dairying.
| and the members of the State Butter and
Cheese Makers Association, who were
| nearly all graduates of the dairy school,
became prominent factors in this work.
| BY their skill in the art of manufacturing
dairy products and by their enterprise and
| enthusiasm in the work they made even
more progress in providing the factories
| and the milk. During this time Minnesota
| has made the largest exhibits of creamery
| won first honors in six of the eight ma
tional contests. having the highest aver
age score, and we also won the only