The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1912-03-07
The Future
of Dairying
Time Propitious;
Outlook Profitable
By ]. NJ. Cadwallader
Department of Dairying
A. & NJ. College. Saltwater

The organization OF the business be.
ing carried on by the L. S. Department
OF Agriculture ana the different
States, tend to bring the notice Of
foreign dealers to our butter, cheese,
condensed milk, and other dairy prod
ucts. Recently the Department of Ag-
riculture has Investigated methods
employed in the old countries produc-
ing prime dairy products, notably
Denmark, which furnished England
the greater part If it's imported high
class butter The methods followed
there were found to be practically the
same as those practiced here by first
class dairymen. But their average
dairymen pay far more attention to
cleanliness than do ours Of the United
States. The importance of cleanliness
has been shown by chemists, bacteri-
ologists, and experiment stations and
the knowledge published has gone far
to correct prevailing evils which arise
from lack Of care in this respect
Condensed milk opens a great field
for the dairymen. At present the
processing Of condensed milk falls far
short Of perfection. Swells and thicks
are serious obstacles to the complete
success of the business. Experience
and skill, however, are lessening these
difficulties. There is every reason to
/ expect that in the near future ex-
( pertinent stations will bring their
I scientific skill to bear upon this sub
| ject to settle and obviate these diff
Z culties. Condensed milk will then be
a commodity that can be shipped to
/ any part Of the world. When the
7 problem Of successful condensation
1 has been solved, condensed milk will
be the most prominent dairy product
The development of the condensed
milk branch Of the dairy industry will
give dairying an impetus such as it
has never previously received.
{ Most of the States have established
Agricultural Colleges, where an op-
/ portunity is offered, tuition free, to
young men who desire 10 qualify them
selves in the art OF butter making, in
the underlying sciences and in other
branches Of agriculture Every student
tions at once becomes an object lesson
for others engaged in the same busi-
ness. Farmers Institutes are doing
great work in the matter Of agri-
cultural education. Information as TO
dairying is being rapidly and sys-
tematically disseminated. Dairy tn
terests are being advanced accord
. no1N let
is awakening to the fact that he must
keep up with the procession, II he ex.
poets to compete with others in the
same business.
II is not many years ago whea the
herd that averaged 1875 pounds OF
butter year per COW was considered
a good one. But the development Of
the dairy COW, brought about by selec
tion and breeding, enables any enter
prising farmer 10 possess a herd cap
able of averaging 800 lbs.
Breeding and feeding have taken
rapid strides in advancement in the
last ten years. Methods of preserving
succulent foods for winter use have
become so nearly perfected that win
ter-made butter possesses all the deli
cacy OF flavor that summer-made but
ter does. Silage produced at a cos
not exceeding s125 a ton affords {
cheap feed for use in winter da.rking
greatly increasing the average of prof
for the year. Alfalfa and other forag,
plants increase the amount of milk art
butter. The modern COW is a highl!
, developed machine capable OF convert
ing feed into milk for immediate cen
sumption or for the making Of butter
cheese, and other products, at n COS
: much less than was possible in forme
! times.
. The additional cost Of feeding neces
sary to make the difference can b
made with the price of sixty pound
Of butter. A decade ago the term
: protein, carbohydrates, dry water, etc
were unknown to the average dairy
man. Il was common TO find a ms
who was feeding one element IN eo
|, cess Of what the COW needed, and lei
ting her starve for want of enough c
another, to the great loss OF both bu
! ter fat and feed Improvement in III
: method of breeding and feeding ar
being made such as were neve
+, dreamed OF by the daiTymen Of S
=, years ago. This improvement wi
= continue until in the near future, tn
. poorly conducted dairy win be eve
!, rarer than It ls now, In materii
a advancement dairying has kept pac
!, with the other great industries Of tn
" country. Cost OF production has bee
!, greatly reduced by the introduction ,
:, scientific methods OF feeding, carefl
{, breeding, er improved processes ,
manufacture. The resulting produt
i. averages as good as the best Of
. decade ago The advance in the priC
: OF prime butter is a special Undue
. ment for every man in the business
!, push to the front.
4 The milking machine will be an IL
!, portant factor in future dairyin
Testimonials show that machines mi
-. L..