Evening star., 1926-08-09
MARYLAND Milk Better.
University Co-operates to Improve
Dairy Products.
To the Editor of The Star:

To the Editor of The Star
!. In your issue of July %. Paul V.
Collins, in an exceedingly interesting
article on cooperation among farm
ers, states that In the international
dairy exposition the finest butter in
the world Is made in Minnesota, that
the creameries of that State have
won more than 90 per cent of the
butter prizes that have been awarded
in annual contests. Permit me to add
that Minnesota butter is sold in the
New York market by the car load and
brings the highest price.
The Minnesota creamerieS not only
secure the highest price in any Amer
lean market. but secure a higher price
than Australian. Argentine. Esthon-
ian and Finnish butter in the London
market, and fall little below the price
Of Danish.
Minnesota sells more butter in Bos-
ton, New York and Philadelphia than
any other State in the Union: in New
York City more than six times as
much as the farmers of New York.
and supplies nearly one-third of all
the butter sold in that market: sells
13 times as much in Philadelphia as
the farmers of Pennsylvania and
nearly half of the whole amount Of
butter sold in that market.
This superiority in quality and
quantity of production is the result
of cooperation which embraces prac-
tically all the producers of milk and
all the creameries of the State. This
organization was begun and nursed to
a healthy growth by the College of
Agriculture, then presided over by
DR.. Albert r. Woods, now president
Of the University of Maryland. some
10 years ago. The cooperative plan
worked out was taken by trained spe-
cialists from the college to the farms
and creameries. Trained butter
makers were sent from the college to
every creamery to correct construc-
ton of buildings or machinery where
the same were Inadequate or had too
much lost motion. Cleanliness on the
farm of production, in the transporta-
ton to the creamery and in its pro-
cesses were an absolute rule. The
uniform method in the process Of con-
verting cream into butter became g.
fixed standard in all. Trained spe
cialists tested and graded the product.
The association absolutely refused to
receive butter that failed to reach
their high grade; as a consequence
after a long and determined process
of education a uniformity was OBJ
tanned. Specialists study the freight.
Markets are constantly studied. Uni
form prices for milk and supplies pre-
vail throughout the State.
The University Of Maryland in re-
cent years has aided the Maryland
Dairy Association in producing the
hest milk nd securing a. better price
for their product. as we'll As prevent
ing the fluctuations in price so often
ruinous to the producer. The dis
tributors in Baltimore are in accord.
and the board Of health in full accord
with the dairymen Of Maryland as to
proper inspection. Baltimore gets
high quality milk. has increased it's
consumption. and the board of health
of that city notes a corresponding de
crease in the mortality rate.
/ The Maryland Dairy Association en-.
braces fully 80 per cent of the pro-
ducers, and is today the most pros
porous in the Union, furnishes tho
purest milk to Baltimore of any city
Of the Union, and. according to the
figures Of the Baltimore Board of
Health, the consumption of milk has
increased to A greater quantity in any
of the large cities. while the death
rate has been lowered. The Dairy
mems Association Of Maryland main
tains a. bureau Of education I'm the
schools. showing the value Of milk as
a food product. Cooperation in selling
farm products will insure production
Of higher quality as we'll as selling
at better price.
j. Fl. SHEPHERD.