Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1912-01-05

provement OF conditions OF milk pro.
| duction on the farm is the butter
maker who Will be most successful
1t Is OF course impossible TO make SUI
perior dairy products out OF Inferior.
dirty or diseased milk or cream. One
OF the factoryman's greatest sources
OF satisfaction is the knowledge that
/ he has his patrons all lined up for
clean milk production. and one of the
greatest disappointments and sources
OF encouragement which may arise is
failure to accomplish this end.
While cheesemaking, and often but
termaking. is carried on seven days
in the week. yet the factory man can
keep in touch with his fellows and
learn of their movements by reading
the numerous dairy papers, and by
joining the Buttermakers' association
or the Cheesemakers' association. by
attending the local picnies in sum
mer, and the annual conventions,
which are usually held in the winter.
He should also continue to improve
himself by studying the Experiment
Station Bulletins, and by sending his
products to the monthly scoring CON
tests. While working for his own i'm
prcvement in all these ways, the but
termaker has the satisfaction OF know
ing that he is also doing his share to
advance the dairy industry and to inn
prove the reputation of Wisconsin for
the production of the finest grade OF
butter and cheese.
A Demand for Experts.
College graduates who have OBJ
tanned practical knowledge OF dairy
ing, with thorough training in scfen.
tific methods, are required In every.
large city at commercial city milk
supply plants, In municipal inspection
laboratories, and in numerous posi-
tons in the large central creameries.
dairy farms and dairy supply houses.
or in the educational, inspection and
| research work OF the agricultural ex-
pertinent stations and the United
| States department OF agriculture
Graduates OF the University of Wis
cousin, College of Agriculture, spe-
cializing in dairying, are now to be
found in nearly all civilized countries
of the globe and the demand for them
is steadily increasing.
Some idea of the opportunities that
are constantly coming to the attention
of the dairy department may be gained
from the following letter received by
Professor Harrington recently from
one of his former students. who now
has charge OF large milk and butter
business, as well as several large
dairy farms:
October 2. 1911
Dear Professor:
The hand separator and gathered
cream we receive is the cause OF our
butter not scoring as high at present
as it did when we operated under the
whole milk PLAN In this section or
the country we have gravel roads.
and to control the age OF the cream,
buy it every other day at the pat
ron's gate We are operating four
creameries in this manner, but not
only have bad flavor, but often have
unlike color, salt and texture. etc,
III their output
To overcome this it is my plan to
run each plant by medium priced
buttermaker at, say $50 per month
and then employ a managing butter
maker at higher salary TO take
charge of the entire make at the four
plants and of the sales in the city.
This man should be thoroughly up in
the business in every way, from the
care of milk on the farm to the scor-
ing of the final product. He should
be good manager of nen and be
willing to dive into the work himself
in order to have things right, and at
the same time not get the swell head
we now have men who knew how
to make good butter at each plant,
but when am away they will neglect
details and turn out II per cent. over
run or ship In bad butter.
do you know OF any man that
can get to manage the four cream |
cries and the city sales department |
for me-"