Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1922-01-30
Northwest Farming
Continued from page 1s.)

Continued from, page 1s.)
whom the butter fat is purchased.
The annual loss to the farmers Of the
country who neglect the care Of their
cream and who deliver second-grade
cream to the creameries is $26,0OO,-
goo. How much better it would bs
Tor all concerned If this waste could
be eliminated!
Heavy Business
During 1921 we purchased from
n of North Dakota, 2,000.e
0oo pounds of butter fat, paying for
this approximately $3.50 900. Sixty per
cent of this is based on the cream
bought through the stations. Here
the, farmer not having to pay the
~sportat1 charges and handling,
gets a lower price than that paid in
Grand Forks II he ships direct"
1t may be stated that agents act
as a stimulating influence in building
up a dairy state. The agent will buv
as small an amount as a quart or two
from the man who is just beginning.
AS soon as the farmer has sufficient
cream to ship a can once or twice
each week 1t is more profitable for
him to deal direct with the main
creamery.
Mr. Bridgeman continued:
we nave a direct check at the end
OF each day on all the cream handled
and we can know If testing is ac-
curate or not. The pounds Of butter
correspond with the pounds Of
butter fat purchased. All our testing
is very carefully done by a skilled
man using the Babcock test. The
most desirable test for cream is from
80 to 40. For anything lower than
thlrty-nVe. n farmer is paying ex-
press on water. and if the test is much
hlgher 1t is too easy to lose a great
oeal through leakage or through
changing from one vessel to the 9TH
er before shipping"
The tester told the visitor who in
terestedly watched him testing sam
pies OF cream. that some cream com.
ing into his laboratory tests around
%. while some has been as high as So.
mat, he said. was too high to b. pro-
Grand Forks Best Market.
Asked why farmers do better in
shipping cream to Grand Forks than
1arther east Mr.. Bridgeman replied:
suppose one can Of cream is Shin
ped from Reynolds to Grand Forks,
and another is shipped to the Twin
Cities. the farmer would have to get 3
!-2c more per pound for his butter fat
IN the Twin Cities than he would here
IN order to overcome the extra ex-
press: The prices in Grand Forks are
usually equal to and seldom more
than lc below the Twin City markets.
The prices below would then have to
De from two to three cents better be-
fore a farmer could break even ON
shipping his cream so far.
we have a very good eastern mar
ket for our butter in New England
n New York state. Last year we
mamie OtY1ro1 C1nn mn
putter. There is the greater demand
Tor the better grade of butter in the
pound prints. We ship by lake and
by rail in summer. If we had to ship
by rail all the year round the prices
could not be as good as they. The
freight rate has been reduced 7 1-2c
per hundred between here and Duluth,
by water would prove a benefit to the
farmers in this district.
we make and ship a great deal of
velvet ice cream. We have some
thing new in that line called Eskimo
pies. Have o had one?"
The visitor had seen these clever lit
tie CONNECTIONS made in the Bridge
man-Russell plant and had tasted
them. so could truthfully answer,
Eyes. and they are delicious" They
are small bricks of ice-cream dipped
in sweet chocolate
Butter-Making Process.
The process through which the cream
passes in being made into butter is
more complicated than one would
suppose. The cans come in and are
weighed up. a sample from each is
taken to the testing room. the cream
is smelled. tasted and graded, and is
then placed in a vat and pasteurized
for a half hour at a temperature of
1O4 degrees F. to kill all bacteria It
is hen cooled to a proper temperature
n is ready for churning. Very clean
whole milk with tactic acid added to
increase its acidity to $40 per cent Is
added to the cream until its AGILITY is
4-10 per cent. This gives the delight
full, aroma and flavor to the butter.
are five churns in the Bridge
man-Russell plant. each having a ca
pacity of 800 gallons. or 900 to 1000
pounds. They have churned as high
as $4,000 pounds of butter in these
churns in one day. The average
butter is gathered in granules about
the size, of a pea. The buttermilk is
off. the butter is washed, and
thoroughly tested to see that its per-
centage of moisture is not too high.
Then about 4 per cent salt is added.
All through the process the tempera.
lures are of the utmost Importance.
- \ Sd4us H="r - -
ture is nearly the whole game in but
Both cream and wash
must be Just Of the right tenn
perature. This varies not more than
eight degrees winter and summer"
Bridgeman-Russell company is
CHANGING 6 the name of its butter. Mr..
"How do you like our new name of
Green Valley? Most of our butter Is
eaten by people in the far-away. east
ern cities who seldom have a chance
to see the pastures where our cattle
feed or the dields of fodder for
our cows. We want them to have
pleasure when they eat our but
ter SO we are trying to suggest these
pleasant Genes to them"
WANT O. S. REPRESENTED.
Sofia-The Bulgarian government il
anxious to have he,United States rep-
resented upon the BULGARIAN Repara-
tons commission. It 10 believed here
that the sugEestiohsis now being con
by the American tate depart
and that it would have to have
the approval Of the allied govern