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k GEEAT INDUSTRY.
ENORMOUS BUSINESS DAIRYING
HAS COME TO BE. .
Seventeen Million Um LMving Milk
In the United States Aggregate Val
ue of Their Produce Exceeds $300,-
000,000 a Ycar-Thia Country Leads.
1 Comparatively few persons realize
What an enormous business dairying
has come to be In the United States. In
this industry, as in so many others, this
country beats the world. There are
over seventeen million cows giving milk
in the United States, and it takes an
army of over three hundred thousand
men working from ten to twelve hours
a day to milk them. The aggregate
.value of the produce of these dairy
cows exceeds $500,000,000 a year. They
produce nearly a billion and a half
last fifty years. Before that time he
milch cows of the country were of the
mixed and indescribable race known us
"native." It was the "old red cow" of
our boyhood, specimens of which occa
sionally .are seen in out-of-the-way
parts of the country living in the "old
red barn." The keeping of cows on an
American farm was incidental to the
general work. In the fall and early
winter the cow was allowed to go dry.
Winter dairying was practically un
known. The care of the milk and the
making of the butter and choose were
in the hands of ihe women of the
household, and the methods and the
utensils used were crude. The average
quality of the products was inferior,
and the supply of the domestic markets
was unorganized and irregular.
In the Eastern and Middle States the
milk was usually set In small, shallow
earthen vessels or tin pans for the
cream to rise. Little attention was paid
to cooling the air in which it stood in
BUTTER MAKING OLD AND NEW.
. i
lll ' ''
HE OLD WAT.
THE NEW WAY, '
pounds of butter, three hundred thou
sand pounds of cheese and over two
billion gallons of milk yearly, for the
(Yankee cow is a good cow, an Industri
ous cow, and works all the year round.
Dairying In other countries slnks.lnto
Insignificance when compared with the
Industry In the United States. So foud
are the Americans of dairy products
that it takes from twenty-three to
twenty-seven tows to each hundred cf
the population to keep the country sup
plied with milk, butter and cheese and
provide for the export trade. The ox
port trade does not' amount to much.
It has fluctuated much, but never rose
ibeyond the produce of five hundred
thousand cows. Nearly all the great
The Oakes Cow
Cow of 1000 (Jersey).
PEVFLOPHEKT OF THE COW.
output of the dairies Is consumed at
home. We are the greatest butter-eating
people in the world, our average
yearly consumption being at the rate
of twenty pounds to the person, or
about one hundred pounds annually for
a family of average size. As cheese
caters, however, we do not shine. Tho
average consumption of cheese in this
country does not exceed three and a
half pounds per capita a year, which
Is far below the European average. As
milk drinkers we average twenty gal
lons apiece yearly. Although we are
not great cheese eaters ourselves we
end about fifty million pounds a year
to the peoples of the earth, who are
fond of that form of food.
In Early Days.
AU this great dairy Industry of the
United States has been built up In the
summer or to moderating it in winter
so long as freezing was prevented. The
few who scalded milk had no Idea of
the true reason for so doing or why
beneficial effects resulted. The pans of
milk oftener stood In pantries and cel
lars or on kitchen shelves than In rooms
specially const ructed'or adapted to the
purpose. In Southern Pennsylvania
and the States further south spring
houses were in vogue. Milk received
care, and setting it in earthen crocks
or pots, standing In cool, flowing water,
was a usual and excellent practice.
Churning the entire milk was common.
This Is still done to some exteut In the
Southern States, where butter Is made
every morning, and where all the milk
is butterinilk. In seasons of scarcity of
milk there was no butter. In the North
ern States there were some instances
where families were supplied with but
ter weekly during most of the year, and
with an occasional cheese, directly from
the producers. But the general farm
practice was to "pack" the butter in
firkins, half firkins, tubs and jars and
let the cheese accumulate on the farm,
taking these products to the market
only once or twice a year. Not only
were there as many different lots and
kinds of butter and cheese as there
were producing farm. but the product
of a single farm varied In character and
quality according to season and other
circumstances. Every package had to
be examined, graded and sold upon Its
merits. It was usual for half the but
ter In market to be strong, If not actu
ally rancid, and for cheese to be sharp.
With the products largely low In grade,
prices also were low.
As a rule, except In the pasture sea
son, the cows were fed Insufficiently
and unprofltably and housed poorly, If
at all. It was a common thing for cows
to die in winter of starvation and ex
posure, and it was considered no dis
grace to farmers to have their cattle
"on the lift" in the spring. "On the
lift" was a common expression In the
past in some localities, Indicating the
actual necessity of human aid to raise
the emaciated animals to their feet..
There were, of course, some farmers
who took care of their cattle and who
made a specialty of turning out first
class dairy products, but as a rule
things were in the condition described.
Toward the middle of the century,
the production of cheese being In cx
cess of the home demand, an export
trade in it began. With the growth of
cities and towns the business of milk
supply increased and better methods
began to prevail. Then came the es
tablishment of "creameries" and the
improvement of the breed of dairy cat
tle. When the improvement of the na
tive stock of cattle began, a cow that
would give milk that would make a
pound of butter a day for two or three
months was a local celebrity. As late
as 1SGT), when good cows sold for $40
or less, an enterprising fanner in Now
England advertised widely that lie
would pay $ 100 for any cow that would
yield fifty pounds of milk a day on his
farm for two or three consecutive days.
Not an animal was offered on those
conditions. Nowadays a cow that does
not average from six to seven quarts
of milk a day for 300 days being 4.000
to 4,r00 pounds a year Is not consid
ered profitable. There tire many herds
having an average yearly product of
5,000 pounds a cow, and single animals
are many which give ten or twelve
times their own weight in milk dining
the year. The quality of the milk has
Improved so much that the milk of one
cow now will make as much butter as
did the milk 5f three or four of the old
native animals.
ProJigles.
Though the old native stock was a
pretty tough and disreputable race of
eows, there would appear once in a
while in It a prodigy. Such was the
famous "Oakes cow" of Massachusetts,
which astonished the world, in IStti,
by giving forty-four pounds of milk a
day, out of which was made? 4tV pomuls
of butter iu one season. This ostenta
tious cow did this when her i'rleuds and
ucigiUtui's were pnnul liiey produced
sixty pounds of butter a year. It made
her famous, aud site had her picture
painted iu oil, but none of her de
scendants took after her, and she was
regarded as a freak.
Nowadays the Oakes cow 'would be
regarded as a good cow nothing more.
he Shorthorn breed led in the intro
duction of improved cattle Into the
United States and formed the founda
tion upon which many Hue dairy herds
were built. They were brought from
England, and much of the Shorthorn
blood can still be found in prosperous
dairy districts throughout the United
States. Soon, however, they began to
breed the Shorthorns for their beef
qualities, and now few full-blooded
Shorthorns are classed as dairy cattle.
Ayrsnires from Scotland, llolsteln
Friesians from Holland and Jerseys
aud (Juornscys from the Channel
Islands were then brought Iu, and
upon animals graded and improved
from these breeds the vast dairy indus
try of the country now mainly depends.
The Ayrshlres and Ilolsteins are great
milk givers, aud the Jerseys and
(Juernseys (often miscalled Aldernoysj
are great butter makers. Brown Swiss
and Siniineuthan cattle from Switzer
land, the Normandy breed from France
and red-polled cattle from the south of
England have also beeu imported, but
are In what Is-known to dairymen as
the "general purpose class." They are
pretty good in everything, but have no
specialties.
It used to be believed that successful
dairying could be carried 011. only iu the
Lniteu Mates in a belt-lying between
tho latitude of Philadephia and the lati
tude of the northern boundary of Ver
mont aud extending as far west as the
Missouri River. Even in that belt it
was believed that the true dairying dis
tricts were in detached sections which
did not occupy more than one-third of
Its area. This Idea has been exploded.
It has been found that good butter and
cheese can be made In almost all parts
good wife "seating" the milk and then
going around with her little tin skim
mer and removing the cream for the
morrow's churning.
An excellent example of the changes
wrought in dairy practice is afforded
by an Instance in Northern Vermont,
a region long noted for Its butter pro
duel ion. St. Albans is the business
center of Franklin County. During
the middle of the century the country
made butter from miles around c.iine tt
this market every Tuesday. Tho aver
age weekly supply was thirty to foi'l.v
tons. This butter was varied in qual
ity, was sampled aud classified with
much labor and expense, placed iu tlircf
grades aud forwarded to the Boston
market, 2O0 miles distant. All this but
ter was made upon 1,000 or 2.000 differ
ent farms, in as many churns. In 1S.SC
the first creamery was built in this
county; ton years later there were tit'
teen. Now, a creamery company iu St.
Albans has fifty-odd skimming or sep
arating stations distributed through
this and adjoining counties. To thos
is carried the milk from more than .'!0,
000 cows. Farmers having home sep
arators may deliver cream, which, be
ing inspected and tested, is accepted
and credited at its actual butter value,
just as other raw material is sold to
mills and factories. The separated
cream Is convoyed by rail and wagon -largely
the former to the central fac
tory. There, In one room, from ten to
twelve tons of butter are made every
working day. A single churning place
for a whole county!
Within recent years there has been a
great development in the utilization of
the by-products of dairying. Ten years
ago there were enormous quantities of
skimmed milk and buttermilk from the
creameries, which were absolutely
wasted. Now, however, there Is a con
stantly growing demand for butter
milk in tlie market, while In many
places new branches have lately been
added to the Industry, which make
sugar of milk and some other commer
cial products from whey and utilize
skim milk in various ways. The albu
men of the latter Is extracted for use
with food products and in tho arts.
The casein Is desslented and prepared
as a baking supply and substitute for
eggs, as tlie basis of an enamel paint,
as a substitute for glue In paper sizing,
aud It Is also solidified so as to make
excellent buttons, combs, brush backs,
handles, electrical Insulators and sim
ilar articles.
Only one thing in dairying remains
unaltered and unchanged. That Is the
milking of the cows. Many mechanical
devices have beeu Invented and pat
ented for the milking of cows by ma
chinery, but none of them lias been a
success. Cows are milked now as they
were in the days of Abraham, and still
Mary "calls the cattle home across the
sands of Dee."
"have been liking VA SCA H E'l'S for
Insomnia, with which I have been afflicted for
over twenty years, iind I can say that Cuscarets
have given me more relief than any other reme
dy I have ever tried. 1 shall certainly recom
mend tlietii lo my friends as being all they art
represented." Taos. Gii.lahu, Elgin, 111.
y7p canoy
if JL' CATHARTIC y
TBADt MASH aiowTiaio -sT
Pleasant. Palatable. Potent. TaMe Good. Do
flood, Never Slckeu. Weaken, or Gripe. lOo, 25c, Wo.
... CURE CONSTIPATION. ...
f t.rllai ,mij lln.i;, rhlHfa, lulml, Raw T.rk. Sit
Un.TO.Qir Sold and guaranteed by all drtiir
nU'lU'DAl Hats ui riIKKTobam-n Habit
I'liHMes of Hunger.
The kinds of hunger are described,
we are told, by Drs. Alathieu aud
l.eauchaut, and have been named
''painful hunger" and "agonizing
hunger." The need of taking food gen
erally produces secretion of the gnstri
juice, and with some persons the ex
cess of acid iu this fluid causes pain,
which may be allayed by taking an
alkali to neutralize it. The variety of
hunger r of erred to above as "agonizing
hunger" is characterized by painful
anxiety of mind. Those who softer
from it four that some terrible accident
is atiout to happen to them; they break
nut Into presporstion, tremble, and
sometimes lose their reason, if food is
taken, all these symptoms disappear.
"If Any Man Will lo II U Will."
These are days of intense intellectual
activity. To be accepted a proposition
must be backed by incontestable scien
tific proof, llecnuae of this many earn
est souls seem to find themselves bin- ,
dered in that spiritual growth and fel
lowship for which they long aud strive.
It is well to remember that logic can
not decide everything; that the truths
to be gained by faith are still the
transforming truths; and that only
those who live in the spirit can talk of
proving or disproving the things of the
spirit. We must seek to find. We
must seek to know.
KngliHh ii She Is Wrote.
The following notice Is displayed in a
hotel in Norway: "Hath! First-class
bath. Can anybody get. Tushbath.
Warm and cold. Tub birth and show
er bath. At any time. Kxcopt Satur
day. By two hours forbore."
And this Is the notice that was post
ed up recently In an art exhibition In
Toklo, Japan: "Visitors are requested
at the entrance to show tickets for In
spection. Tickets are charged ten ecus
and. '2 cons, for the special and com
mon respectively. No visitor who it
mad or Intoxicated Is allowed to enter
In, If any person found in shall be
claimed to retire. No visitor Is allowed
to carry lu with himself any parcel,
MILKINO FOKCK ON A LAIltiK DA IKY FA KM.
of Northern America. As a rule good
butter can be made wherever good beef
can be produced.
Mechanical Devices.
Along with the growth of the dairy
business came the luveutloiu of many
mechanical devices for doing by ma
chinery what had hitherto beeu done
by hand. One curious device is called
the dairy "ceutrlfuge," "cream separ
ator" or "skimmer." It Is a closed
bowl revolving at the rate, sometimes,
of 25,000 times a minute. The milk
flows through a feed pipe Into the rap
Idly whirling bowl, and from the bowl
two projecting tulies discbarge continu
ously the one cream and the other
skimmed milk. A skimmer of standard
factory size handles 2."0 gallons of milk
nn hour. This U different from the
umbrella, stick and the like kind, ex
cept his purse, and Is strictly forbidden
to take within himself dog, or the same
kind of beasts. Visitor Is requested to
take good care of himself from thieve-ly."
There Would He No Chang.
"No, Harry, 1 am sure we could not
be happy together; you know I always
want my own way In everything." '
"Hut, darling, you could go on want
ing It after we were married."- Hronk
lyn Life.
It's far easier to show another man
his proper place lu the world than It
Is to find your own.
Kvery time a rain comes the crab
grass will get a start. When very
young it can be easily destroyed with h
rake or weeder, but give it two oi
three days start after a rain,' with the
weather very warm, and considerable
labor will be required to get rid of it.
It is not difficult to conquer it if taken
in time, but the work must not hi
postponed.
Kvery moderate drinker could aban
don the intoxicating enp if he would,
every inebriate won Id if he could.
John B. Gougli.
It is hardly consistent to say that
interest in the Hible is declining while
2, 1)00,000 copies of it are being printed
9 very year.
HEALTHY WOMEN.
The girl who doesn't care for dl
inonJ must be stone blind.
Mary J. Kennedy, manager of Ar
mour & Oo.'b exhibit at the Trans
Mississippi Exposition, at Omaha,
Neb., writes the following of Teriiua,
as a cure foi
that common
phase of sum
mer catanh,
known as indi
gestion. Mi89
Kennedy Rays:
"1 found the
continual
change of diet
incidental to
eight years'
traveling com
pletoly upset
my digentive
system. In
consulting sev
eral physicians
they decided 1
suffered with
catarrh of the
stomach.
, "Their pre
scriptions did
not seem
help me any,
so, reading ol
the remarkable
cures effected
by the use of Pernna I decided to try
it and soon found myself well repaid.
"1 have now used 1'eriina for about
three months and feel completely re
juvenated. I believe I am permanent
ly cured, and do not hesitate to give
unstinted praise to your great remedy,
reruns."
The pauses of Rummer catarrh are
first, chronic catarrh; second, derange
ments of the stomach and liver; third,
impure blood.
Such being the case anyone who
knows anything whatever about the
operations of I'eruua can understand
why this remedy is a permanent cure
for summer catarrh. It eradicates
chionio catarrh from the system, invig
orates the stomach and liver,oleanses the
blood of all impurities, and therefore
petmanently cures by removing the
cause a hoot of maladies peculiar to
hot weather. The cause doing removed
the symptoms disappear ol themselves.
"Summer Catarrh" sent free to any
address by the I'eruua Medicine Co.,
Columbus, Ohio
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