Americus times-recorder. [volume] (Americus, Ga.) 1891-current, 1924-04-23
New Light On Butter
Making

The opening here soon of the
Americus creamery, where Sum
ter county farmers will turn yell
low cream into yellow gold,
makes the following story of
more than average interest.
From the dairy division of the
Federal Dederal Department of
Agriculture comes the informa-
ton of recent scientific
achievement that is interesting
10 those engaged in making or
selling butter The scientists
working the dairy division tell
us that
AS a result of their chemical
investigation, they devised a new
way to make butter. 1t is as far
in advance of ordinary cream
cry practice as the creameries
are ahead of the old farm prac-
tice of setting the open cream
jar on the back of the kitchen
stove for two or three days for
the. cream to ripen, alongside Of
the cabbage and onions boiling
for dinner.
But the buttermakers laughed
at the scientists and their no
tons about a trade they had
never learned.
Three years ago one of the
largest butter manufacturers in
the country declared: ooh, that
is baby play-no good in this
industry"
Now the same man is opening
five big factories to use the new
method, and the manager of the
Minnesota Cooperative Cream
cries Association has announced
that the new method would be
used this year in Minnesota, in
producing 50,000,000 pounds. of
butter. For decades Minnesota
buttermakers have taken nine
tenths of the medals for the best
butter shown in the international
dairy shows.
The new method was first tried
out on a large scale in making
the butter for the navy. Such
butter keeps sweet almost in
definitely, and there is no drug
IN 1t to preserve it.
The dairy division is now
studying cows. The question is
faised,s as to whether the outward
appearance of COW is a reliable
indication even to an expert
judge as to what that COW will
produce. The department ex-
perts are measuring and "scor-
ing cows and keeping a record
OF their performance, and then
when the cows are butchered. the
experts weigh the internal or
gans. They are finding out
things about cows which the av-
erage dirt farmer does not
know.
The science of agriculture is
growing more and more truly one
of the most advanced of the
learned professions.
IF you are interested in the
above, write the dairy division
of the U. S. Department of Ag-
Siculture.
The farm is becoming a high
ly scientific manufacturing plant
and the sooner the farmer real
ICES that he is a manufacturer
and must include modern meth
DDS on his farm, the sooner will
he emerge from poverty to af-
fluence.
The manufacturer who at
ternpts to follow old methods
IS soon left behind. It's cutting
overhead, living at home, max
ing every department on the
farm pay something toward its
upkeep that brings success.
Producing cream is one of the
departments of the farmers
plant. Eggs, chickens and hogs
are other departments, while
cotton is the BIG product turn
ed out by the planters in this
section.
The Albany Herald in com
menting on this newer method
of butter making has this to say
on the making of cheese
The holes in cheese are valu-
able. They cost the cheesemak-
ers next to nothing, and they
make a cheese look much bugeer
than it really is. So while the
buyer Of a pound of cheese may
get only pound for his money
it appears to be more than a
pound because it is full of holes.
If all the holes were pressed out,
the bulk of the purchase would
shrink distressingly.
And there is secret in the
making Of holes in cheese, but
the United States Department of
Agriculture is willing to whisper
it in the ear of any honest seek
er of greater knowledge of the
mysteries that be in eheeses.
And the same is true of butter.
Everything has its place. Flies
keen lots of DeOnIe from inst sitting