2
THE CHEMAWA AMERICAN
milk after being tested, showed 2.5 per
cent fat. We can readily see what pro
fit such a cow would bring her owner.
That is the result of careful fee'ding for
milk products.
A good dairyman must necessarily be
practicable. He must be thorough care
ful about details in his work. It is not
the man with the best gun who does the
best shooting, neither is it the best cow
that gives the best milk. To be a good
marksman you must have a good eye
and a good nerve. The man behind the
gun is the power and to be a good dairy
man, it is largely a question of the man
behind the butter.
I have a friend who is a violin player.
We stopped at an old farm-house once
where there was an old violin. My friend
tuned up the old instrument and played
a little on it when the old German, own
er of the house said, "By Chimminny,
that old violin is worth more than I
thought it was." The virtue lay in the
man behind the gun. .This reminds me
of a little story.
It said a little boy made a mud man.
He had him nearly completed except
one arm when his mother called him to
dinner. While he was gone, someone
threw the mud man into the pond. The
little fellow flt bad. Some days after
that he attended a sale when he saw a
little fellow with a chopped off arm and
he followed him. The man felt that he
was followed and after a time, he became
annoyed and said, "What do you want?"
and the boy answered, "Why did you go
away before I finished you?"
Now, if you are working in any line
whether it is in the Domestic Science or
at anything else, be sure that yon finish
your work as well as you can and do
not let the other fellow finish your job.
Dairying in the East differs in some
respects from dairying in the West. A
great deal of milk is consumed in the
large cities. It is impossible for me to
tell you of the various articles manu
factured from milk. Sixty-six different
things to eat are made from milk and
one hundred varieties of cheese are made
in France: The cheese we make in this
country originated in England in
Somersetshire from the Chedder cheese.
I have traveled through Holland and
find that the principal cheese made there
is the Gouda which looks like a cannon
ball and the Dutch have made quite a
reputation on this cheese just as the
Italians have on their Gorgonzola.
The number of milk consumers are
greatly increasing. There is a great sa
nitary problem connected with this de
mand. One farm in the United States
during the Paris Exposition, sent milk
from Illinois to Paris and back again
witlh.ut souring which was the result of
a sterilizing process. If we could draw
milk free from germs, it would keep
fresh indefinitely. I have kept milk
six weeks without souring. The souring
of milk and the many flavorings that are
noticed in butter and cheese, are largely
due to the products of fermentation.
When I was a boy back East on the farm
it was a common saying that Mrs. Jones
or Mrs. Brown was the best butter-maker
in the community, that is, her butter
was the best. Now, if they had said
that her butter was the cleanest, it
would have been challenged immediate
ly by the other neighbors.
We depend on what is known as no
tic acid in the milk to produce flavor in
the butter and cheese. The old saying
"Cleanlinesss next to godliness" applu'd
to anything appertaining to the dairying