i4 
THE RURAL NEW-YORKER. 
AN. 4 
Societies. 
STATE DAIRYMEN’S ASSOCIATION. 
Over-taxation of farms; condition of 
New York dairymen; “perfect butter;” 
“foods for the dairy;" “perfect 
cheesenutter manufacture; “dairy 
temperament of cows;" basis for pay¬ 
ment for milk by creameries; “ lessons 
from dairy conferences;" work of the 
New York Dairy Commission; ratio of 
butter jat to milk; proportions of but¬ 
ter and cheese in milk; soil-exhaustion; 
cost of meat and milk production; in¬ 
crease of milk from improvement in 
feed; pig-feeding experiment; testing 
milk for fat. 
Tiie Annual Meeting of the New York 
State Dairymen’s Association was opened 
at Ithaca, Tuesday afternoon, December 
11. The president’s address by Prof. I. P. 
Roberts, was filled with the ripe thought of 
years of careful study. The following are 
seme of the points he elaborated: 
All improvements are the products of 
labor and have cost more than the selling 
price of the land. Laud is now paying 
taxes on an excessive valuation. The 
only way a farmer can make a profit is 
to lay obsolete systems aside and put 
more brains into his profession. Ameri¬ 
can agriculture has been a system of rob¬ 
bing the soil ot its fertility and mov¬ 
ing west to renew the process in fresh 
fields. A hopeful sign of the times is that 
the price oi land is decreasing to its nor¬ 
mal value. To suceeed we must enrich the 
land, secure maximum yields and find bet¬ 
ter markets. 
From 30(1 inquiries sent to dairymen in 
regard to their success during the past 
year 148 replies were received ; 35 give bet¬ 
ter results, caused in 80 per cent, of the 
cases by better feed, better cows, or better 
care. Rain and low prices are given as rea¬ 
sons for failure. In only two herds was 
the milk weighed. 
“Perfect Butter” was discussed by W. H. 
Gilbert of Richlands, N. Y. and Prof. W. 
W. Cooke of Vermont. Prof. Cooke said 
that the butter which took the first prize 
at the Paris Exposition was made in Ver¬ 
mont and was set in large pans where pure 
air could have free access and was churned 
in a barrel churn. He believed that the 
centrifugal separator extracted more butter 
fat than any other process and that the 
butter was equal in quality. 
Mr. Gilbert’s address will be printed in 
full, later. 
Mr. George T. Powell of Ghent, Mr. 
Abram Devendorf of Minden, and Professor 
Sanborn of Missouri, spoke on the subject: 
“ Foods for the Dairy”: All agreed that 
feed was the making of the breed. The 
farmer takes little or no account of the 
ration ted, whereas it is definitely known 
that by the feeding of certain foods the 
animal growth can be largely controlled. 
Grass is the most perfect food, while, in 
the production of butter, corn is invaluable. 
Prof. Sanborn differed from the others 
in his valuation of foods and his rejec¬ 
tion of the German theory of feeding 
rations. The R. N.-Y. hopes to publish this 
address later. 
George A. Smith, cheese instructor of the 
State Dairy Commission, read a short 
paper on the “Perfect Cheese” in which he 
pointed out the rules to be observed in its 
manufacture, after which a long discussion 
of the “skim-cheese,” question followed. 
Mr. Smith said the perfect cheese was one 
that contained equal parts of fat, caseine 
and moisture. Mr. Edmunds favored the 
manufacture of a cheese that would suit 
the tastes of the people with whom you 
trade. At his home in Chautauqua 
County a soft cheese sells for a cent per 
pound advance, but in Ohio they want a 
harder cheese. 
Secretary Woodward: When you go to 
the grocery for cheese ask for New York 
State Full-Cream Cheese and insist upon 
receiving it. You will soon drive the skim 
cheese from the market by educating the 
public taste. 
Mr. B. D. Gilbert: The farmers compel 
the cheese-makers to skim in the fall be¬ 
cause they can get 25 to 30 cents per hun¬ 
dred more by it. Congress should pass a 
law to brand skim cheese as such. 
Prof. Myers, Director of the West Vir¬ 
ginia Experiment Station, gave a short 
talk on the manufacture of butter. He 
said : “ I have no faith in the ripening of 
cream. I can make better and more butter 
without ripening than with it. Since last 
May we have tried all the prevalent methods 
of making butter. There was a demand 
for sweet-cream butter, but we found it 
was ordinarily made at a loss. We have 
adopted this plan : Churn the cream till 
the butter granulates._Run the butter¬ 
milk through the separator. We areskim- 
miugmilkto within one-tentli of one per 
cent, and the butter-milk is skimmed more 
c'osely. When the temperature is regulat¬ 
ed perfectly we get so much of the cream 
that it is the most exact operation of the 
farm. You may say that we do not want 
sweet-cream butter, but the taste for butter 
depends entirely on the person. We had a 
demand and have filled it.” Prof Myers 
exhibited some samples of butter, being a 
part of a shipment^made last Friday to the 
White House, which he regularly furnishes 
with butter. “ We began churning at 54 
degrees and closed at 57 degrees. We 
churned 20 minutes. The milk was part 
evening and part'morning; some of it had 
not yet lost the animal heat. We put 1,121 
pounds of milk through the separator in 83 
minutes at a temperature of 82 degrees. I 
think the common idea of butter flavor is 
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the taste of sour milk. The flavor of this 
butter is due to ’the ^qualities of the feed 
which the cow has eaten and the volatile oils 
of the butter itself.” 
Gov. Hoard of Wisconsin gave an address 
on the “Dairy Temperament in Cows.” The 
Moses that is to lead us out of the wilder¬ 
ness is a knowledge of the truth. Dairy¬ 
ing, more than any other pursuit on the 
farm, calls for discretion, judgment and in¬ 
telligence because it deals with the mater¬ 
nal function. Don’t lay all your troubles 
ou the West. The West is in the boat as 
well as you. My son and I have two 
creameries. They are patronized by over 
lOOfaimers. One receives 870 a year per 
cow for his cream and his sweet skim- 
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out 
milk is worth 815 more, others only get 840 
per cow. The difference between the 885 
man and the 840 man is not hardness of 
hand, but hardness of head—brain. The 
farmer is not a producer, he is a manufac¬ 
turer. Brice we cannot control, but the 
cost is in our hands. We are land-poor 
and cow-poor. We are carrying two acres 
to do the work of one. We keep two cows 
to do the -work of one. I do not believe the 
cow is to be studied in any other line than 
that of physiology. I find that all breeds 
of beef cattle give evidence of a lymphatic 
temperament. I find that a dairy cow re¬ 
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and takes on the characteristics of the ner¬ 
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conformation of bone, of muscle, and of 
motion. I mean by the dairy temperament 
those specific characteristics which indicate 
the nervous temperament. The Arab horse 
and the race horse have the nervous tem¬ 
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Dairymen do not understand the laws of 
heredity. You could not convince the 
jockey that it would enhance the value of 
his trotter to cross her witli a draft horse. 
There is not a boy in the country who 
would hunt birds with a fox hound or foxes 
with a setter, yet a father will work for 
years to get butter from a beef cow. The 
dairy function is the function of maternity 
which is strictly a nervous characteristic. 
The udder is covered with a set of nerves 
called the sympathetic plexus which centers 
in the brain. A cow accustomed to kiud 
care dropped 15 per cent, in butter fat as 
the result of a slight roughness from the 
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