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Wisconsin Dairymen's Association / Tenth annual report of the Wisconsin Dairymen's Association : held at Sheboygan, Wis., January 11-13, 1882. Report of the proceedings, annual address of the president, and interesting essays relating to the dairy interests
(1882)

Torrey, R. D.
The advantages of associated effort among farmers,   pp. 77-81 PDF (1.1 MB)


Curtis, F. C.
What I have learned in butter making,   pp. 81-88 PDF (1.7 MB)


Page 81

 
WHAT I HAVE LuAaigzD IN BuIBTz MAKING. 
This paper might be extended longer and many more suggestions 
and hints thrown out, showing in whole or in part the benefits to 
be secured to the farming community if all their efforts shall be 
put forth in harmony with their own profession, and withal under 
complete and perfect organization and association; but you will, I 
am sure, supply in your own mind much that might be said, and 
possibly acting upon all, other and more perfect organization will 
be effected, and year after year, as in the past, perfecting your 
action until your profession shall take the God-ordained position it 
deserves. 
WHAT I HAVE LEARNED IN BUTTER MAKING. 
By F. C. CURTIS, Rocky Run, Wisconsin. 
Mr. President, Ladies and Gentlemen:- It is with considerable 
reluctance that I accede to the invitation of the managers of this 
association, to write out " what I have learned in butter making."
Not that I am unwilling to tell what I know upon this subject, but 
for the reason that I have addressed this association so many times 
upon this subject, or a kindred one, and also addressed so many 
other societies and assemblies of the same import, that to be in- 
structive, I must necessarily repeat much that I have reiterated on 
many occasions, all of which has been published, to a great extent. 
This, however, is no excuse for tiring in the good cause of im- 
provement; much has already been done by this society in the 
right direction, but by reference to market reports, and city sup- 
plies of butter, we still find a great quantity of inferior and spoiled 
butter, really unfit for food, rejected and sold for grease. 
A large portion of this bad butter is made from milk that was 
susceptible of having been made into choice butter, with less labor, 
had it been properly applied, than was laid out upon it to make 
this inferior article. 
The members of this association can doubtless pride themselves 
as being above these shortcomings, but the fact exists as I have 
stated, and I consider it our bounden duty to still labor to en- 
lighten the uninformed, however stupid they appear from our stand- 
point, or slow to adopt the improved and labor saving appliances 
of late years. 
A short time since, I read an extract from an address by the 
St 


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