The Brookings register. [volume] (Brookings, Brookings County, S.D.) 1903-1971, 1914-12-24

cream clean and cold n preventing
it from souring.
End. Because he has no facilities for
cooling his cream and keeping it cool.
3rd. Because he has been trained
and educated by the buyers of it, to
concluded that the quality of the
cream does not in any way modify the
quality of the butter, and even goes so
far as to believe that it tests higher
if it is old and sour.
Creamerymen have even gone SO far
as to compete for it, their agents have
secured the country to bid for it,
cream stations have been placed in
small communities in numbers, to Sc
cure it, in many instances, at any cost.
Neutralizers of many kinds with
many names have been used to sweet
en it, to bolster it up, to prevent it's
odors from ascending to high heaven,
and to hold in check its decomposing,
purifying, disease producing bacteria
until it could be manufactured into
butter and sold to the unsuspecting
public.
And on top of all this experts have
testified in court in favor of bad cream
and methods used to hide its defects.
1t has been used as a weapon to put
local creameries out of business, and
ever to draw away the support and
patronage of larger ones.
In summary, the production and util-
ization of bad cream has retarded the
dairy department Of this country. 1t
has caused Jul markets to be thrown
open to foreign competition, so that
durig the past year the butter Of sever
country, and had not dire calamaties
befallen all Europe, The outlook of
American butter interests would have
been far different to what it Is today.
1t is responsible for American butter
being in competition with butterine
and oleomargarine, and it is, in a large
measure, responsible for the lack OF
confidence Of American for
American butter.
A Plan
During the National Dairy Show the
organization of Northwestern Dairy
Officials was given another name,
that of Dairy officials Conference, and
more territory was included. The aim
of the new organization Is to meet in
conference and discuss problems and
devise plans that will be beneficial to
the dairy interests geenrally. At that
meeting l made the motion that a o n
ference be called in the very near FL
ture at some convenient place to o n
fer on the matter Of grading rea
The motion was seconded and carried
and in a short time the president,
Prof. C.. Larsen, of Brookings, s. D.,
will call this conference together, and
all dairy officials interested will meet.
not to discuss whether or not some
thing ought to be done, but to say
definitely and conclusively what shall
be done.
/ believe that we must adopt two
methods as a means of securing quail
ity in dairy products, and in this in
stance | refer particularly to cream.
Education
(a) Instruction-We must not begin
at any other place than the source, il
we expect to get results. The farmer
and his COW is vitality concerned in
this matter and whether we grade and
pay according to quality or not, the
farmer must be educated along lines
of sanitation and cleanliness. Teach
him about clean and healthy cows,
clean well lighted, ventilated and com
Portable stables, clean wholesome and
nutritious COW feed, clean and SAM
tary milk utensils, and then about bac-
terra, and their enemies.
Clean Surroundings and Cold Temper
atures
Don't expect him to get this educa-
ton by reading, but by being told and
being shown. You may challenge this
statement, but l believe that every
creamery manager should visit his pa
irons and teach them correct princi-
pies and devise ways and means to
carry them out. If he cannot do it, he
Is in the wrong kind of a creamery, is
in the wrong kind of an occupation.
So, the first proposition is a local
one, and its solution is dependent en-
tirely upon the ingenuity of the cream
eryman and the receptiveness of the
dairy farmer.
(b) OBSERVATION-DISCLOSURES is
only another way Of expressing a high
er form of education, because it is
only the working out of intricate prob.
lens with several minds, acting in uni