THE DAIRY

Wairoa Bell, Volume V, Issue 219, 13 October 1893, Page 14 (Supplement)

THE DAIRY

THE MAN. Success lis Dairying S><*;3e-n«its tin the saa.n Who Tries It. There are very few questions that do not have more than one side. With the right kind of a man and favorable weather to grow and harvest and feed the fodder, unquestionably both the feed cutter and the silo may be frequently dispensed with and no loss ensue. Neither the one nor the other adds anything to the valuable properties contained in the food, but sometimes they enable the feeder to put the food before the cow in a more appetizing condition, thus stimulating consumption and preventing waste. We advocate dairying as one of the most pleasant and profitable employments in which men can engage, provided the man has the taste and inclination to engage in it as a dairyman. The figures tend to prove that a pound of butter, average value 244 cents, can be produced at no greater expense for food than a pound of dressed beef, selling for only about one-third as much. But the man who sees no beauty or comeliness in a cow unless her top and bottom and side and end lines form a pa-rallelopiped cannot produce butter at that rate, or at any other rate, that will pay expenses. In short, the man as well as the machine must be adapted to the work, whatever it be. This is only another way of saying ‘'tools to the man who can use them.” The watchmaker has no use for the shoemaker's “kit;” the blacksmith who had only carpenter’s tools would soon learn that blacksmithing in that way was unprofitable. There is a dairy temperament in men as well as in cows. We are .often asked which will pay better, to make butter at home or patronize a convenient creamery? We cannot say. It depends upon the man and circumstances. , If he has the requisite skili and taste and can take delight in attending to the necessary details, or has the gift of supervision and in addition has the mercantile instinct to make or find a market and then to cater to it. butter making on the farm may be more pleasant and more profitable than patronizing a creamery. On the contrary, if for any reason this extra care and detail and labor is irksome or impracticable, better hire it done at a creamery. Churning Two Kinds of CreamThe handling of cream was discussed with animation at the dairymen’s meeting in Hartford. Ln answer to the question, “Can cream produced by gravity and that collected by separator processes be used together in creameries without serious loss and trouble'” the general sentiment was that they' could not. The co-operative and proprietary' creameries, so common throughout New England, are frequently blamed because they use cream from only' one sy'stem. Most of the butter makers believe the use of the two creams necessitates separate churnings, or that otherwise there will be an escape of butter fat in the buttermilk.

N. G. Williams of Bellow'S Falls. Vt., in a brief speech explained the reasons for the excellent success of cream gathering - creameries as due to the uniform condition of the cream and accuracy’ of management. President George A. Bowen stated that the creamery' in Woodstock, his home town, employ's cream from both separator and deep can setting, hut pays two prices. Mr. Williams insisted that the two creams churned together caused a loss in the churn. Dr. E. H. .Jenkins held that comparison and test of the buttermilk in the Babcock tester would tell the story 7. Dairy and Creamery. The ninth annual report of the dairy commissioner say's the oleomargarine trade is practically stamped out in the state of New York. Before the dairy commission began its work 15,000,000 pounds of the tallow butter were manufactured and sold annually' in the state. Now the sales are practically nothing, though it is believed that a little is still palmed off on the victims of cheap boarding houses in New York city' and Brooklyn. This happy result was brought about by' a determined and long continued fight oil the part of the dairy' commission, backed by'the real butter makers of the state. Every' step of the way' had to be fought from one court up through another till at last honest butter was victorious. The oleomargarine manufacturers had no end of money' to back them, but right and honest goods came uppermost at last. The fight has had a wholesome effect on the pure food interests in general. The law that finally broke the back of the oleomargarine monster was one making it a punishable offense for hotel, boarding house keepers or caterers to put the compound before guests to be eaten or to use it in the preparation of food. One result of the destruction of the oleo trade was that the first year after it was put down the sales of eastern butter in New York city alone increased 1,361,850 pounds. W. H. Gilbert say's the dasher churn will not bring as much butter as the other kinds do. The president of the Western Dairy association declares he would gladly pay' $2 a head more for cows tnat have been dehorned than for those that still wear their horns. The editor of the Indiana Farmer says if dairymen were as good feeders generally as the feeders of beef are the wail about the dairy' not paying would cease. Try to bring all your butter cows up to the point where they' will make two pounds a day. It is now becoming popular to sterilize milk and cream. Cows like ensilage. A sample of butter recently analyzed was found to contain 40 per cent of water. Good gracious! Talk of the milkman watering milk!