American Agriculturist, September 22,1923 
195 
Why Go to National Dairy Show? 
A Few Things That Can Be Seen , Heard and Eaten at This Great GeHo-Gether 
W HAT is the National Dairy Show? 
Why should I attend it? 
These questions are entitled to defi¬ 
nite answers. Nearly every reader of 
the American Agriculturist has heard 
of the Exposition in general. He wants 
to know the details about it. 
The National Dairy Exposition is a 
great educational nonprofit exhibition, 
which is held annually in various parts 
of the country. Its purpose is the 
visualizing of the extent and importance 
of America’s great dairy industry to 
dairymen, to buyers and sellers of 
dairy machinery and equipment, and 
to consumers of dairy products, and 
to bring all these people together to 
promote acquaintance, to buy and to 
sell, and to increase the use of dairy 
products. It means to the dairy in¬ 
dustry much the same that the annual 
International Livestock Exposition at 
Chicago means to the fat-stock indus¬ 
try. It has .been held at ‘Chicago, Ill., 
Columbus, Ohio, Springfield, Mass., and 
other cities. In both 1921 and 1922 it 
was held at St. Paul, Minn. It usually 
attracts several hundred thousand 
visitors. 
It comes to Syracuse October 5-13, 
1923, at the urgent invitation of the 
farm organizations of New York State 
—the Grange, the Breeders’ Associa¬ 
tions, the Dairymen’s League, the Farm 
Bureau, and others—and of the public 
agencies dealing with the dairy indus¬ 
try, especially the State Fair Commis¬ 
sion, the Department of Farms and 
Markets, .and the College of Agricul¬ 
ture, together with the Syracuse Cham¬ 
ber of Commerce. 
Representatives of these organiza¬ 
tions and agencies met the Board of 
Directors of the National Dairy Exposi¬ 
tion at Chicago in December, 1922, and 
urged the holding bf the Exposition 
here in 1923. ' They were successful 
largely because of the active interest 
and the great dairy territory they 
represented. 
Why Attend the Show? 
Any person who is interested in see¬ 
ing the largest and best assemblage of, 
prize winning’ dairy cattle ever brought 
together in New York State, and pos¬ 
sibly anywhere, needs no other reason 
for coming. He will be there. These 
cattle will not all be high-priced 
pure breds either. High performing - 
grades that have demonstrated their 
ability for large and economical pro¬ 
duction and that are within the reach 
of normal pocketbooks, will be seen 
there also. 
in all, $30,700 in prizes are offered. 
And then the dairyman will find the 
most complete line of farm, barn and 
dairy equipment that he probably ever 
saw together in one place. Dairymen 
will meet hundreds of other dairymen 
from other counties and from other 
Better Lanterns 
Before you buy, compare an Embury 
Supreme with any other lantern. See 
the solid dome with no holes to admit 
dirt or rain; the extra finger room 
for turning up the wick; the large 
brass oil filler. No. 160 burns 35 
hours and gives 20% more light. 
Order from your dealer. If he 
has none in stock u>e will mail 
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EMBURY MANUFACTURING CO. 
WARSAW, Dept. F, NEW YORK 
By M. C. BURRITT 
States, and this opportunity to ex¬ 
change experiences is in itself worth¬ 
while. 
For Eaters and Drinkers Too 
If perchance the reader is not in¬ 
terested in the cows themselves, but in 
their products, then he will also find 
much to interest and instruct him in 
the extensive exhibits of milk and its 
products. Especially in the “Human 
Welfare” and, “Nutritional” exhibits 
will be demonstrated to him how vitally 
important a connection there is between 
milk and human growth, health, wel¬ 
fare and happiness. 
This feature exhibit is being ar¬ 
ranged by Miss Edith Barber of the 
Syracuse Home Bureau, Chairman of 
the Committee, with the assistance of 
Mrs. C. G. Brigden, Chairman of a 
Special Committee on Relationships 
with organizations. The story of milk 
in its relation to human welfare in¬ 
dividually and generally will be told 
graphically and clearly. This one ex¬ 
hibit will be worth a trip to Syra¬ 
cuse for every father and mother and 
every growing child. The lesson in 
part will be repeated by many other 
exhibits. Don’t miss it. It may mean 
adding to your health and happiness 
and that of your children. 
Buyers and Sellers Meet 
More floor space for dairy machinery 
and equipment has been sold to ex¬ 
hibitors than ever before in the history 
of the Exposition. Almost every article 
of equipment even remotely related to 
the production and manufacture of 
milk and its products may be seen in 
the various commodious State Fair- 
buildings where the Exposition will be 
well housed. 
It will be a buyers and sellers’ para¬ 
dise, Buyers will be able to compare 
different makes of equipment; sellers 
to meet large numbers of their regular 
as well as new customers. Many firms 
are calling in their salesmen for con¬ 
ferences. A number of trade conven¬ 
tions will be held. 
Special Educational Features 
Although the whole Exposition is 
primarily educational, there will be 
several special educational features 
which every dairyman will want to 
see. Congress has appropriated $25,- 
000 for a comprehensive exhibit of the 
United States Department of Agricul¬ 
ture which has been under construc¬ 
tion for several months. This exhibit 
will present the newest information 
available in the dairy business in 
graphic form. The marketing prob¬ 
lems of the dairyman will be given 
special attention. 
Another special feature of the show 
will be the New York State exhibit ar¬ 
ranged by the Department of Farms 
and Markets with the aid of the State 
College of Agriculture and other State 
agencies for which the State has ap¬ 
propriated $10,000. This exhibit will 
include a condensed picture of New 
York’s dairy industry, some essentials 
in its successful operation, some of the 
contributions of science to it, together 
with some of New York’s standardized 
and branded products which are 
marketed cooperatively. 
_ These are by no means all the attrac¬ 
tions which ought to lead one to attend 
the National Dairy Exposition. The 
great new coliseum will be filled daily 
with splendid exhibitions, demonstra¬ 
tions and feature shows. The first two 
days will be devoted to the competitive 
boys and girls’ club exhibits and to col¬ 
lege boys’ team judging contests. 
World’s Dairy Congress 
In connection with the Exposition 
there will meet at Syracuse on October 
5-10 the World’s Dairy Congress, com¬ 
posed of official delegates from thirty- 
seven dairy countries of the world. This 
program is a broad and comprehensive 
one, open to everyone. It is a great 
opportunity for eastern dairymen. Im¬ 
mediately following these meetings, ex¬ 
tensive automobile tours have been ar¬ 
ranged for these delegates and other 
visitors which will take them to dairy 
farms and manufacturing plants in 
central and northern New York, to the 
Geneva Experiment Station, and to the 
dedication of the great new dairy build¬ 
ing at the State College of Agriculture 
at Cornell University. 
New York State farmers, through 
their organizations, played a prominent 
part in securing this great Exposition 
for the East in 1923. They are sup¬ 
porting it and helping to make it a 
success by a State and county-wide 
committee organization. In fact, they 
have guaranteed and the Dairymen’s 
League has underwritten one half of 
an attendance of 100,000 people neces¬ 
sary to pay the expenses of the Exposi¬ 
tion. We have therefore both an obli¬ 
gation to support it and an unequaled 
opportunity to profit by it. Let’s meet 
our obligation and make the most of 
our opportunity! 
WHAT MAKES WHITE SPECKS IN 
BUTTER? 
Would you please advise me what la wrong 
with my cream? I milk three cows. They are 
just comnjon stock, but we consider them good 
cows. Then we separate our milk and I got 
the separator set so that I have enough skim 
milk in my cream to make four gallons of 
cream to chum every other day, hut two 
months ago something went wrong with our 
cream. My buttermilk and butter was full 
of little white hard lumps, some as large as 
tapioca grains. They look and taste like 
cottage cheese. This trouble is still con¬ 
tinuing and my buttermilk after it has stood 
a little while is yellow with butterfat which 
would not churn. I tried to see if I could 
better it by not letting my cream get 
thoroughly sour; that way I don’t get so much 
cottage cheese in my milk, but the butter¬ 
milk is yejlow with butterfat. 
We took the corn off our cows and Just 
feed them oats chop with pasture to see if 
that would better the condition, but it did 
not, so to-day we are grinding corn and cob 
and oats for them, because the corn seems to 
give more butterfat. They have spring water 
also. What little bit of butter I do get is 
good and I have a ready sale for my but¬ 
ter. I print all of my butter in pound 
prints and I could sell double my amount 
if I could get my cream to churn. 
I have churned over ten years and never 
had this experience before. Please tell me 
what is causing this trouble, for this is 
wasting cream and I’m anxious to churn.— 
R. M. G., Pennsylvania. 
The cream you are churning' is so 
thin that when it churns, small par¬ 
ticles of curd get into the butter and 
show as white specks. You should set 
the cream screw in the bowl of your 
separator so that richer cream will be 
secured. In fact, the cream screw 
should be turned into such an extent 
that you will get only about two gal¬ 
lons of cream every other day instead 
of four gallons. The cream instead of 
testing about 14 per cent as it does 
at present will then test about 28 per 
cent. Such cream will not only churn 
more easily, but you will also find that 
the white specks in the butter will be 
eliminated and that there will be but 
little butter rise on the buttermilk 
after it has stood for a while. The 
trouble is not with your feed, but in 
the way you are handling the cream. 
It is also important to cool the cream 
quickly and thoroughly after it has 
been separated. 
If two days’ cream makes up the 
churning, the first skimming of cream 
on the morning of the first day should 
be cooled to as low a temperature as 
possible, 50 degrees F. or even lower 
is desirable. The second skimming of 
cream which will come the evening of 
the next day should be thoroughly 
cooled and then well mixed with the 
first batch of cream. The third skim¬ 
ming of cream which will be secured 
on the morning of the second day, 
should also be cooled thoroughly and 
then well mixed with the cream, which 
already has been accumulated. The 
fourth skimming of cream which will 
come the evening of the second day 
should be cooled to 70 degrees F. and 
the rest of the cream which has been 
accumulated up to that time should 
be raised to a temperature of 70 de¬ 
grees F. and mixed with the fourth 
skimming. This whole batch of cream 
should then be left at a temperature 
of 70 degrees F. over night. By the 
next morning it will be soured nicely. 
To summarize briefly, part of your 
trouble comes from thin cream, and 
probably part from the fact that each 
skimming of cream is not cooled as 
thoroughly as it should be before being 
mixed with other cream that is being 
held to make a churning. 
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