The gazette-times. [volume] (Heppner, Or.) 1912-1925, 1915-02-04

that selling milk Is the most profit
able branch of the dairy business, but
this does not alter the fact that such
a condition Is unfortunate. The SELL
ing of milk removes from the farm
approximately 81 worth Of fertility
with each ton of milk besides it pre-
cludes the feeding of calves and pigs
and tends to narrow down the farm
ing to growing only roughage and
buying grain feeds. While such a
system of farming may pay greater
returns for one or two years, the
farmer who raises his best heifer
calves, and conditions for market a
few good hogs, will usually come out
best at the end Of term of years.
The building up of herd of choice
dairy cattle and the development of
q permanently profitable system Of
crop growing seldom succeeds nearby
the milk-shipping station. A visit to
some Of the dairy regions where
whole milk is sold from the farm will
show that it is an undesirable prac-
uce.
One Of the most encouraging feat
ures of the present day dairy situa-
tion Is the large and increasing de-
mand for cream from large hotels, ice
cream manufacturers and private
families. This particular outlet for
dairy products is broadening more
rapidly than any other. The increas-
ing demand for ice cream and the
more general use of cream on the
bills-Of-fare of hotels and restaurants
has stimulated lively demand for
choice cream.
Cream Is Now Necessity.
Cream is considered necessity in
many hotels, restaurants and private
families, where 20 years ago 1t was
classed among the luxuries. Cereals
and fresh fruits served with cream
and cream for coffee afford very
palatable and nourishing foods. Ice
cream eating is also possessed Of
much merit. Ice cream is not only a
popular confection and dessert, but
It Is highly nutritious food, con-
tanning, as it does, three times as
much solids as milk, quart of which
Is rated as being equivalent to a
pound of beefsteak.
Many physicians recommend ice
cream in certain forms Of illness, and
by such means ice cream finds yearly
a widening field of usefulness. AS
dessert, it is one of the most appre-
ciated that can be served, and also
one of the most economical, for where
can you get so much in the shape of
dessert for the money? The cost of
materials in the common dessert, that
requires an hour or more to prepare,
is generally more than the ice cream
that comes ready to serve.
In many parts of the country farm
ers here and there are going into the
production of market cream as a spe-
cial line of production. The business
is especially valuable for those dairy
men who breed and rear registered
animals, because 1t leaves the skim
milk on the farm to feed to the calves.
This Is of great Importance to the
breeder of purebred cattle, for no
substitute has been found for skim
milk as a food for calves during the
first six months Of their lives. Those
who have no facilities for raising
calves may profitably utilize the skim
milk for feeding pigs and poultry.
Standard Cream.
The Babcock test has introduced
many possibilities into the produc-
ton of cream. 1t has made it pos
sible to standardize and grade cream
according to its value. Years ago
much of the cream sold was little
better than ordinary market milk
Even today there is no fixed standard
for cream; however, by the use of the
Babcock test one can know what
grade of cream he is buying and pay
according to the amount of butter
fat it contains. In general, market
cream is classified as light and
"heavy." The so-called light cream
contains about 20 per cent of butter
fat. while the heavy runs about 40
per cent. The light cream is usually
preferable for table use, although
many prefer to buy the heavy cream
and use 1t for whipped cream or re-
duce 1t by the use OF milk to any
richness desired. The light cream
cannot be whipped.
The same general methods of san
itation should be employed in pro-
ducing cream-perhaps even greater
care, because cream Is generally more
susceptible to the surroundings than
milk. 1t is a mistake for the dairy
man to become careless In his stable