Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1915-03-19
CREAMERYMEN FORM
STATE ORGANIZATION
Its Members VIII Co.Operate to I'M
provo the Industry In
Virginia.
w. q. HOOVER is PRESIDENT
Exports I'm tho Business Discuss Max
Ing OF Butter, and Urge Farmers
and Dairymen to Take Advantage
OF Present Opportunity.
Especial to The Times-Dispatch.l

Especial to The Times Dispatch.l
CHARLOTTESVILLE VA. March IS.
Tho butter makers and crcamerymen
~ Virginia, who met here yesterday
morning under the auspices OF the State
Dairy and Food Division. to-day effect
cd an organization to be called tho
Virginia State Creamcrymen's Associa-
ton OTcers were elected for the en-
S"ing year rs follows: W. c. Hoover.
~ Iimberville. president: George a.
smith. OF Stanton. vicc-president:
FRED Driver. OF Wayncsboro, secretary
and treasurer. Tho president appoint
Cd tho following executive committees:
~ r. Howard. OF Farmvillc. creamery
instructor. state Dairy and Food d.
viaion; G. w. Holloway. professor of
nary manufacturing Virginia Poly
technio Institute. Blacksburg Va and
J. ,. fioideman. of Winchester.
An invitation was extended to hold
me next convention in Norfolk, but the
placo or meeting next year was left TO
the executive committee.
Tho second days session of the
creamcrynen opened this morning with
an address on butter making b. DR..
=. W. Larson. professor OF dairy hus-
o.
\ discussion OF the topic followed, led
by F., F. Zimmerman. of the firm of
''olden d Co. OF Washington.
other speakers at the morning Sos
SION were III. f.. Schuknecht. OF Chicago.
VINO discussed the controlling of mois-
lure and overrun: T. H. Hobbs. of Nor
'oik. who spoke OF the Norfolk marnet
and tho Virginia creameries, and Pew
ION Rowc. OF the State Dairy and Food
)!HiBton, who had for his subject Test
ing Cream"
hivERASCE DISCUSSES
CREAMERY ACCOUNTING
The afternoon session was opened
win an address on creamery account
ing by ". II. Iiverance, n dairy manu-
'acturinB specialist from the Bureau
or Animal Industry. Washington.
george y. Smith, OF the Augusta Coun-
IS Creamery. Staunton. led in a dis
chssion OF the topic
Tho leo cream business and IT'S re-
ihtion TO the creamery and dairyman
was discussed by J. 81. Fentross, man
.ger OF the Montauk Ice Cream Co
Norfolk. while G. l.. Stahl. OF the State
Dairy and Food Division. spoke OF the
advantages and cost OF refrigeration
Tho banquet rendered tho visitors
Was presided over by President Hoover.
brief addresses were made by men
prominent in dairy and creamery work
among them being Professor G. w. Lar
son, OF state College. Pa: +. II. Hobbs
81 Norfolk; j. S. Ioldcman OF Win
chester: ]. NJ. Fcntrcss OF Norfolk; F.
". Minick. OF Timbcrvillc and Bcn1a-
min l.. Purcell. State Dairy and Food
commissioner.
In his address on buttermaking DR..
g. w. Larson. professor OF dairy hus-
nandry In Pennsylvania State College,
saih that everything that goes into
nutter should be pastcurizcd. Unifrom-
NY cannot be obtained without pastcu-
rizat!on Use from per cent to 10
per cent starter.
In discussing tho question OF neu-
tralizers. Or. Larson stated that tech
nically Il should not be allowed, but
admitted that Il was a question in his
mind. and pointed out that the lime
water used did not 20 into the butter.
nut went or with the buttermilk. at
The same time the speaker stated that
II was not n good practice
VIRGINIA SHOULD PRODUCE
MORE STORAGE BUTTER
Virginia should produce storage but
ter RICH, here. he said Good butter
VIII keep a year in storage IL made
from pasteurizcd sweet cream. The
churnipg temperature may depend
somewhat upon the breed OF cattle and
'eed they are getting. Get cream into
the refrigerator AZ soon as possible
butter is often injured by too high
development OF ac!dity. The demand is
more and moro for Il swectcr butter
Nbout threc-tcnths ac!dity should no
developed. Always use a stra!ner In
s.raining cream into churn ana keen
out particles of curd, which T!ll make
white spots in butter. Churn should
not DO over onc-third full, and be OF
light temperature. Temperature does
not mako so much difference Just so
results are obtained. II II takes two
or three hours to churn. temperature
IS too low; X butter comes in ten min
utcs. temperature Is too high: IL butter
comes In n soft. mushy condition. tenn
r"rature is too high. This time OF year
-E'aDules OF butter should be- about the
SIC OF wheat grain. Seventy per cent
uf the quality Of butter Is made before
D.cam reaches the creamery Give moro
att nilon TO geeting a good product
nam in trying to make a poor pro-
IEct into good butter.
I'm discussing the same subject. e.
zimmerman. OF the firm of Golden
& 90. Washington, D. c., said that
eood material was Imperative. Work
on the production end FIRST, he said.
We need good cream. Suggest to but
termakers that the farmer be taught to
keep better cows. To do that Will help
more than anything else. Nearly $780,
400 pounds OF fat are received In Wash
ngton from Virginia and made Into
butter