Search America's historic newspaper pages from 1789-1963 or use the U.S. Newspaper Directory to find information about American newspapers published between 1690-present. Chronicling America is sponsored jointly by the
National Endowment for the Humanities and the Library of Congress. external link Learn more
Image provided by: University of Utah, Marriott Library
Newspaper Page Text
8) TOHfErDESE'RvTrA-RME Saturday, august , zoos.
I I DAIRYING H MANAGERS AND SECRETARIES I OF CREAMERIES AND I CHEESE FACTORIES. H' Wc arc inclined to think there arc H 'l;uC few managers and secretaries of H creameries and cheese factories that H fully realize the import of their duties B In the small local creamery and M cheese factory the manager or sccrc- 1 lary often gives his services for the B good of the cause, while in other M cases only a meager sum is paid for H the managing of an institution that H docs from $25,000 to $50,000 worth of B business per year. Wc arc informed H on good authority that many small M creameries and cheese factories have H failed because they did not receive B the proper management. If the farm- H -crs- fully realized the duties of our H factory managers, they would be H quick to select a person with good B business judgment and pay him ac- B cordingly for Hi-? services. The man- B agcr should! be something more tlvnn Hi a mere selling nnd purchasing agent. H' Ha should understand something H about buttcrmaking, enough to be H a,ble to pass judgment upon the work I, of the buttcrmakcr; he should know B whether the nvakcr is obtaining the m Proper overrun, for thousands of dol- m lars tare lost annually to our local B creameries, because that buttermakcF BBH " B fails to get the proper overrun; he m should know how the testing is being l dpne, so that the buttcrmakcr cannoc Hulti, his low overrun by under rcad- 1 iiur the (est; the manager should be BB m ever awakcj to putting good literature H in the hands of his patrons; he should B do everything in his power to get the H farnror to know what his cows arc do- M ug for him; nnd there arc many oth- H ej? tjitngs that properly come within H tli domniu of creamery and cheese H factory management. bbbbbI M A man that discharges these duties H ably and well, deserves recognition in H tlfc fornytff a money compensation.1 H The honor which he gets is not H enough. Whon the creamery dirco- H iofs come to the understanding of H wjiat the position of manager moans, H tljicy will be more than willing to BBH ft H compensate the man who holds it, B im if he is the right person he can H epn for the creamery infinitely more Hi thin" it will be necessary to pay him, H Unless Ihc small creamery sees life Bbbv BBHj importance of giving their business better management, they arc doomed to fall into the hands of the larger creameries that do. Right business principles will prevail and wrong ones must fall by the wayside. Creamery and cheese factory man agers, you arc holding a responsible position. Do you fully realize the ... duties of your position and arc you discharging them to the best of yours ability. 'Hoard's Dairyman. , 1 w ; ; .GRADING UP A MILK-HERD. I Tin's is the commendable undertak ing of a young Nebraska dairyman, A Rightcr Wood, who has started a family milk supply depot and plan: near Omaha. The idea which this young man has conceived, and is now developing in actual breeding opera tion, is to select from the common cow stock of the country about fifty head of choice milkers, regardless of breed or previous condition of owner ship. The standard of excellence will be based upon quantity and quality of milk, good constitution, soundness of 'body, even to the tuberculin tqst and a veterinarian's certificate of frca. ness from this dlrcad disease. With this quality of cow, he proposes breeding up a high quality of Guern sey milkers that will possess merit Mnand ulcsirabilityv as family cows and commercial milk producers, ! J This is one of the feasible iindcfe takings that is sure to win out, if persistently adhered to. The use of r one of the highest standard milk bred Guernsey bulls that could be found in A-mcj-ica and the use of the Bab gqgJc Wst in analyzing the quality of the cow that is to pass muster in the makeup of this foundation cow stock are the principles laid d'own in the. pr4l"3cs of this enterprise REGULARITY. ' " 1 , 1 Regularity in feeding has more to db with k.'"1 oroduction than mos people imagine, and feeding according to Mvc individuality of each animal is Well worth trying. Some kind of man ger so that each animal will get what belongs to .her is a good thing; Watch your animals and see that they , relish their food. If not, try andfintl something that they do like. WateTi and see that they do well with what they do relish. The condition the ani mal is in is a good thermometer to go by. If she is inclined to take on flesh, nanow down her ration by giv ing more of the clover hay, wheat bran, and oil-meal. If, on the other hand she is milking heavily and get ting poorer each day, widen up the ratJDon with a little ground oats and corn. DAIRY NOTES. Scalding milk destroys over one half of the feeding value as compared with feeding the same skim milk sweet and reasonably warm. No feed can overcome the shrinkage of milk from exposure to cold weath er and storms. The safest policy is to protect the cow well from bad weather. Breed well, and when you have a heifer calf as the result of that breed ing, feed well and train properly and you will have a good cow. The science of butter-making is one that is not mastered in a few days. The thorough masters of it arc per sons who dtaw good salaries. It takes time and patience to teach the dairy heifer what is expected of her and it is useless and extravagant to try to hurry the mutter. A cow to great degree is suscep tible to training, not only as to docil iy and tractibility but even to the de velopment of the milking habit. The labor aval time required in churning is lessened nearly one-half whcirthc churn lis filled not more than half full. The calf will not thrive on the slop and refuse from the kitchen. It may devour such stuff, but iuij? only because it has to. , x Little as you think it, the purity of the milk depends o a. large extent upon the purity ofthc acr; thatthc cows have to drink. t f Both Vi;an and liikmalpot ton seed meal are given -at intervals to increase the qiialityaiidMqutrntiiy of the milk. HOW TO CONVERT BUTTER FAT IHTO REAL MONEY Put your Greim in thi JENSEN "Blue Top" Cans, win the lids to ttii cans; sn that thi name "JENSEN CREAMERY COMPANY, Salt Lake City, Utah," is on the shipping taj, also your name and post offici ad dress. Take the cans to the nearest railway station; "WE WILL DO THE REST" YOU WILL GET YOUR MONEY! If you do not have the JENSEN "Blue Top" Cais, write or 'phone us for them; use only the "Blue Top" Cans. JENSEN CREAMERY CO. Salt Lake City, Utah Cow-pea hay is a morsel of food that is particularly relished by tlie dairy herd, and it ?s food that brings returns in the way of milk. Remember that cows should be kept quiet, contented and comfortable, and the question of good care will be set tled. Feeding w rich blood-making fobd, giving other foods to properly sus tain the body will make dairying more profitable. A GOOD WAY FOR FARMERS TO START A BANK ACCOUNT! Get a lot of good cows and a hand separator. Write to the ELGIN DAIRY, Salt Lake City and they will send you Bvme ELGIN RED CANS. Fill the cans with cream; ship to the ELGIN. Keep on sending every week; then on the 10th of the. follow ing month the ELGIN will send you pay for all the cream you delivered the previous month; then start your bank account, but keep on shipping cream as long as you have any use tor monftjrt