Gold Hill news., July 28, 1900, Image 7

A GREAT INDUSTRY.
E N O R M O U S B U S IN E S S D A IR Y IN G
HAS O O M E T O BE.
flevantcan M illion v o n » .. M n » Milk
i la tba U nited Rtataa—A g g r e g a ta V al-
ua o f Thalr P roduce K aceede gtHM»,-
1 0 0 0 ,0 0 0 a Yaar—Thia C ountry Leede.
Comparatively few persons realise
w hat an enonuoii« business dairying
has come Io bo In the United Ktates. In
this Industry, aa In so many other«, thia
country beata the world. There are
aver seventeen million cows Riving inlllt
In the United Htatea, and It take« an
army of over three hundred thousand
men working from ten to twelve hour«
• day to milk them. The aggregate
value of the produce of these dairy
cow s exceeds 9000,000,GOO a year. They
produce nearly a billion ami a half
■ i n '■•Un a
=
s
■ •" v a
R i IT T p o
laat fifty years. Before that time »he
milch cowa of the country were of the
mixed aud tnde«crlt»able race knowu ua
“native." It waa the “old red cow” of
our boyhood, specimens of which area-
•tonally tire «ecu In out-of-the-way
part« of the country living In the “old
red barn.” The keeping of cow s on an
Amerlcun farm was Incidental to the
general work. Iu the fall and early
winter the cow wan allowed to go dry.’
Winter dairying wa« practically un­
known. The care of the milk nijd the
making of the buttyr and clieeae were
In the hand« of the women of the
household, and the methods and the
utensil« used were crude. The average
(juullty of the product« waa Infurlor,
and the supply of (he domestic markets
was unorganized and Irregular.
In the Eastern aud Middle Ktates the
milk was usually set In small, shallow
earthen vessel» or tin pans for the
cream to rise. I.lttle attention waa paid
to cooling the air In which It stood In
m a v ì m g __m
n
amia m p u z
Itegan to prevail. Then came the es­
tablishment of "creameries" uud (be
Improvement of the breed of dairy cat­
tle. When the improvement of the na­
tive stock of cattle liegan, n cow that
would give milk that would make a
pound of butter a day for two or three
mouth« wa« a local celebrity. As late
a« 1805, when good cows sold for *10
or leas, an enterprising farmer lu New
England advertised widely that he
would pay 9100 for auy cow that would
yield fifty isiunds of milk a day on Ids
farm for two or three con«ecntlve days.
Not an animal w as offered on those
condition«. Nowadays a cow that docs
not average frotu six to seven quarts
of milk a day for 300 day»--being 4.000
to 4.500 pound« a year— Is not consid­
ered profitable. There are many herd«
having an average yearly product of
5,000 pounds a cow, and «Ingle animals
are many which give ten or twelve
time« their ow n weight In milk during
the year. The quality of the milk lias
Improved ho much that the milk of oue
cow now will make as much butter as
did the milk of three or four of the old
native animal«.
F r o J ig ie « .
.1 1 « O L D W A T .
TH E NEW WAY.
pound« of butter, three hundred thou-
sand pound« of cheese and over two
billion gallon« of milk yearly, for the
Yankee cow 1« a good cow, an Industri­
ous cow, and works all the year round.
Dairying In other countries »Ink» Into
Insignificance when compared with the
Industry In the United States. So foud
are the American« of dairy products
that It takes from twenty-three to
twenty-seven cows to each hundred e f
the population to keep the country sup­
plied with milk, butter and cheese and
provide for the export trade. The ex­
port trade does not amount to much.
It has fluctuated much, but never rose
beyond the produce of five hundred
thousand cowa. Nearly nil the great
i summer or lo moderating it In wiuter
so long it« freezing was prevented. The
few who scalded milk had uo Idea of
the true reason for so doing or why
beneficial effects resulted. The pans of
milk oftener stood lu pantries and cel­
lars or on kitchen shelves than In rooms
specially constructed or adapted to the
purpose. In Southern l ’enusylvaulii
and the States further south spring
houses were In vogue. Milk received
(•are, and setting It in earthen crocks
or pots. standing lu cool, flowing water,
whs a usual and excellent
practice.
Churning the entire milk was common.
This Is still done to some extent iu tin*
Southern States, where butter Is made
every morning, aud where all the milk
Is buttermilk. In seasons of scarcity of
milk there was no butter. In the North­
ern Slates 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. Hut the gciieral farm
practice was to “pack" the butter lu
flrklns, half firkins, tubs and Jars aud
let the cheese accumulate ou the farm,
taking these products to the market
only once or twice a year. Not only
were there as uiuuy different lots and
Th e Oakes Cow
kinds of butter aud cheese as there
were producing farms, but the product
of a single farm varied In character and
quality according to season nml 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.
Cow oi I «00 (Jeraoy).
As a rule, except In the pasture sen
D K V K I.O P M B N T OF T H K COW.
son, the cows were fed Insutllcleotly
and unprofltably and housed poorly. If
output of the dairies Is consumed at
nt all. It was a common thing for cows
home. We are the greatest butter-eat-
to die In wiuter of starvation and ex­
Ing people lu the world, our average
posure,
and It was considered no dis­
yearly consumption being at the rate
grace to farmers to have their cattle
of twenty pounds to the person, or
“on the lift” In the spring. “On the
about one hundred pounds annually for
lift” was a common expression In the
a fam ily of average size. As cheese-
past In some localities, Indicating the
eaters, however, we do not shine. The
actual necessity of human aid to raise
average consumption of cheese In this
the emaciated animals to their feet.
country does not exceed three and a
There were, of course, some farmers
half pounds per capita a year, which
who took care of their cattle nnd who
la far below the European average. As
made a specialty of turning out flrst-
milk drinkers we average twenty gal­
clnss
dairy products, but as a rule
lons apiece yearly. Although we ore
things
were In the condition described.
not great cheese eaters ourselves we
Toward the middle of the century,
Bend about fifty million pounds a year
to the peoples of the earth, who are the production of cheese being In ex ­
cess of the home demand, an export
fond of that form of food.
trade In It began. With the growth of
In K arly Day«.
AU this great dairy Industry of the cities and towns the business of milk
United States has been built up In the supply Increased aud better methods
Though the old native stock was a
pretty tough and disreputable race of
cow«, there would apiiear once iu a
while iu it a prodigy. Much was the
famous “Oakes cow” of Mnssnclmseiia,
which ««mulshed the world, in 1810,
by giving forty-four pouuos of milk a
day,*out of which was mad 407 pounds
of butter In one season. This ostenta­
tious cow dhl Ibis when her t'rteiids amt
neighbors went’ proud tin y produced
sixty iiounds of butter a year. It made
her famous, ami she had her picture
painted In oil, but none of her de­
scendants took after her, and she was
regarded as a freak.
Nowadays the Dukes cow would be
regarded as a good cow—nothing more.
The Kliortlioru breed led In the lntro-
ductlon of Improved cattle Into the
United Ktates and formed the founda­
tion upon which many fine 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
Ktates. Koon, however, they began to
breed the Shorthorns for their beef
qualities, aud uow few full-blooded
Shorthorns are classed us dairy cattle.
Ayrshire» from Kentland. Ilolsteln-
Frleftlans from Holland aud Jerseys
aud Guernseys from the Channel
Islands were then brought in, aud
upon animals graded and improved
from these breeds the vast dairy indus­
try of the country now mainly depends.
The Ayrshire» and Holstelns an- great
milk givers, and the Jerseys and
Guernseys (often miscalled Alderney«)
are great butter makers. Brown Kwiss
and Kimmenthan cattle from Switzer­
land, the Normandy breed from Prance
and red-polled cattle from the south of
England have also been inqsirted, but
are In what is known to dairymen as
the “general purpose class.” They are
pretty good in everything, but have uo
specialties.
It used to Is* believed that successful
dairying could be carried on only In the
United Ktates in a belt lying between
Ute latitude of Phlladepbia and the lati­
tude qf the northern boundary of Ver­
mont and extending ns far west ns the
Missouri Itlver. Eveu lu that l>elt It
was believed that the true dairying dis­
tricts were In detached sections which
did not occupy more tbnn one-third of
Its area. -This idea has been exploded.
It has been found that good butter and
cheese can be made lu almost all parts
f—
z
UVHUUL „
unk,!!.
FORCE ON A
of Northern America. As a rule good
blitter con be made wherever good beef
can be produced.
M e c h a n ic a l D e vice «.
Along with the growth or the dairy
business came tlfi? invention of many
mechanical devices for doing by ma­
chinery what had hitherto been done
by hand. One curious device is called
the dairy “centrifuge,” “cream separ­
ator” or “skimmer.” It Is a closed
bowl revolving nt the rate, sometimes,
of 25,000 times a minute. The milk
flows through a feed pipe into the rap­
idly whirling liowl, nnd from the bowl
two projecting tubes discharge continu­
ously the one cream and the other
skimmed milk. A skimmer of standard
factory size handles 250 gallons of milk
sn hour. This Is different from the
good wife "seating” the milk and then
going around with her little tin skim­
mer nnd removing the ereurn for the
morrow'« churning.
An excellent example of the changes
wrought in dairy practice Is afforded
by an iiistnnce in Northern Vermont
a region long noted for Its butter pro­
duction. Kt. Albans Is the bualueof
center of Franklin County. Dnrluji
the middle of I be century Hie i-ounlry-
made butter from miles around came It
lids market every Tuesday. The aver-
age weekly supply was thirty to fortj
tons. This butter was varied in qu.il
Ity, was sampled and classified with
much labor and expense, placed In Hire«
grades aud furwariled to Ihe Bostoi;
market, 200 miles distant. All this but
ter was made upon 1,000 or 2,000 differ­
ent farms, In as many cliurns. In IKNi.
the first creamery was built in thl*
county: ten years later there were fit
teen. Now, a creamery company In Kt.
Albans has fifty-odd skimming or se|*
«rating stations distributed through
this and adjoining counties. To those
Is carried the milk from more th in 30,-
(«10 low s. Farmers having home sep­
arators may deliver cream, which, be­
ing Inspected and tested, 1« accepted
and credited at its actual butte« value,
just as other raw material Is sold ta
mills nnd factories. The separated
cream is conveyed by rail and w agon -
largely tlie former—to the central fac­
tory. There, In one room, from ten to
tw elve-tons of butter are made every
working day. A single churning place
for a whole county!
Within recent years there bar been a
great development In the utilization of
the by-products of dairying. Ten years
ago there were enormous quantities of
ski turned milk and buttermilk from the
creameries, which were absolutely
wasted. Now, however, there Is a con­
stantly growing demand for butter­
milk iu the 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 aud In the arts.
The casein Is dessb-uteil and prepared
as a baking supply and substitute for
eggs, as the basis of an enamel paint,
as a substitute for glue iu paper sizing,
aud it is also solidified so as to make
excellent buttons, combs, brush backs,
ha miles, electrical Insulators and sim­
ilar articles.
Only one thing In dairying remains
unaltered and unchanged. That 1» tlie
milking of the cows. Man.v.niechanical
devices have beea invented and pat­
ented for the milking of cows by ma­
chinery, but none of, them has been a
success. Cows are milked now as they
were In the days of Abraham, and still
Mary “calls the cattle home ucro»» the
sands of Dee.”
INSOMNIA
» l b » » « been u sin g CASCA R K T I for
Iaaom nla. with which I h are been afflicted tor
ever tw en ty year«, and I can »ay th a t Casaarata
b are « ire n me more re lie f than any otbor reme­
dy I h a re ever trie d . I «hail certainly recom ­
mend the«u to my trlerids as being all they era
repraaented.'
Taos
O nx.aat). Kigla, HL
Flaaaaat. P alatable. Potent. Tasto flood Do
aod. » e v e r Sicken. W eaken, o r O H ee. Me. S c . M e
...
C U R E C O N S T IP A T IO N .
...
M»r«.e a-«..», r.»»..», retrace, «..t..w, sew Tea«. we
ho - to - bac
Pheeee o f H u n g e r.
The kinds of hanger are described,
we are told, by D n . Mathieu and
Iieanchant, and have been named
‘‘painful hunger”
and “ agonizing
hanger.” The need o f taking food gen-
»rally produces accretion of the gastri-
juice, and w ith some persons the e x ­
cess of acid in this fluid causes paiu,
which may lie allayed by taking an
alkali to nentralize it. The variety of
hanger referred to above as “ agonizing
hunger” is characterized by painful
anxiety of mind. Those who suffer
from it fear that some terrible accident
is aliout to happen to them; they break
oat into preaperation, tremble, and
sometimes lose their reason. If food is
taken, all these symptoms disappear.
" I f A n y M a n W ill
Do
H is W i l l . "
These are flays of intense intellectual
activity. To be accepted a proposition
m ast be backed by incontestable scien ­
tific proof. Because of this many earn­
est souls seem to find themselves h in ­
dered in that spiritual growth and fel­
lowship for w hich they long aud strive.
It is w ell to remember that logic can­
not decide everything; that the truths
to be gained by both are still the
transforming truths; and that only
those who live in the spirit can talk ol
proving or disproving the things of the
spirit. We m ost seek to find. We
must seek to know.
Every tim e a rain conies the crab
grass w ill get a start. When very
young it can be easily destroyed with a
rake or weeder, but give it two or
three days’ start after a rain, with the
weather very warm, and considerable
labor w ill be required to get rid of it.
It is not difficult to couqner it if taken
iu tim e, bnt the work must not be
postponed.
Every moderate drinker could aban­
don the intoxicating cup if he would,
every inebriate would if be could.—
John B. Gough.
It is hardly consistent to say that
interest
in the Bible is declining w hile
The following notice Is displayed in a
hotel In Norway: “Bath! First-class 2,500,000 copies of it are being printed
bath. Can anybody get. Tushbath. every year.
Warm and cold. Tub bath aud show­
er bath. At any time. Except Satur­
day. By two hours forbore.”
And this is the notice that was post­
ed up recently In an art exhibition in
Mary J . Kennedy, manager of Ar­
Toklo, Japan: “Visitors are requested mour & C o.’s exh ibit at the Tran-
at the entrance to show tickets for In- Mississippi Exposition, at Omaha,
spection. Tickets are charged ten ccns Neb., writes the following of 1’eruna,
and 2 cens, for the special and com­
as a' core foi
mon respectively. No visitor who Is
that common
mad or Intoxicated Is allowed to enter
phase of sum ­
in. if auy person found in shall be
m e r catarrh,
claimed to retire. No visitor Is allowed
known as ind i­
to carry in with him self auy parcel.
gestion. Miss
Kennedy says:
**1 found the
c o n tin u a l
change of diet
incidental
to
e i g h t years’
traveling com ­
pletely
upset
my
digestive
s y s t e m . In
consulting sev­
eral physician.«
they decided I
suffer««) w ith
caianji of the
stomach.
“ Their pre­
scriptions did
not seem t<
help me any,
so, reading ol
the remarkable
cures effected
by the use of Penina I deoided to try
it and soon found m yself w ell repaid.
“ 1 have now used Pernna for about
three mouths and feel completely re­
LARGE DAIRY FARM
juvenated. I believe 1 am permanent­
ly cured, and do not hesitate to give
umbrella, stick ami the like kind, ex­ unstinted praise to your great remedy,
cept his purse, and Is strictly forbidden Pernna.”
The enuses of summer catarrh are
to take within him self dog, or the same
first,
chronic catarrh; second, derange­
kind of beasts. Visitor is requested to
take good care of him self from tliieve- ments of the stomach and liver; third,
i in pare blood.
ly.”
E n g t is h i « S h e Is V r o t e .
HEALTHY WOMEN.
T h e r e M ou ld B e No C h an g*.
“No, Harry, I am sure we could not
be happy together; you know I always
want my owu way In everything.”
"But, darling, you could go on want­
ing It after we were married.“—Brook­
lyn Life.
It’s far easier to show another man
bis proper place In tlie world than It
Is to find your own.
The girl who doesn't care for di«
in on-da « lis t be «tone blind.
Such being the case anyone who
knows anything whatever about the
O|ieratinus of Pernna can understand
why this remedy is a permanent cure
for summer catarrh.
I t eradicates
clnonic catarrh from the system, invig­
orates the stomach and liver,cleanses the
blood of all impurities, and therefore
peimanently cures by removing the
cause— a host of maladies peculiar to
hot weather. The cause being removed
the symptoms disappear of themselves.
"Summer Catarrh” sent tree to any
address by the Pernna Medicine Co.,
Columbus, Ohio