Show IF dirty milk cans the city milk trade Is one that per mits the greatest amount of fesq simply for the reason that the consumers know nothing of the con dillons surrounding the milk traffic it Is often asserted that could the consumers know in wh what atkind kind of cans their milk is handled many of them would quit the use of that article of food altogether together il the cans that go back to the farmers are some of them so very dirty that it Is impossible to get the stench out of them even by scrubbing and steaming and many shippers of milk have no steaming appliances ances the cans instead of being washed out with cold water after use are left with some milk in them and this sours and putre putrefies fles for a day before being removed it must be rt remembered that milk Is blood held in suspension and that it putre putrefies fles ali as does blood and flesh experts have testified that after such cans have been subjected to all kinds of cleans ing processes including steaming in a steam chest the smell still clung to them and must have remained with them after they were again filled with milk after this process b has gone on tor for several months in sum mer what must be the condition of such cans so used and so abused abuse d chicago butter supply the rece pits of butter at chicago this summer have been greater than during any previous summer for sev oral years at least from the first of may to the middle of august there were received over tubs which Is about 60 50 tubs in excess of what was received during the same pe period last year during the summer of 1898 tubs were received which was considered phenomenal at that time in spite of this large supply this yea ithe prices have held up due largely to the rapid growth in lation of the city and the continued activity in business it Is reported that he home trade Is larger than ever before and seems inclined to take all the first class goods that come in studying the market one notices that the only kinds of butter that do not sell well are the poorer grades though they are disposed of at a low price thus ladles are quoted as slow in sale ladles are produced by work ing over country butter till it Is uni form in salt and coloring it Is poor in quality because it Is some days old before subjected to the re working reworking process ladle goods are neither a profit nor a credit to the farmers cheese and butter making A good many cheese factories are now being equipped with butter mak ing machinery so that they can make cheese in the summer and butter in the winter and thus thud take the farm ers milk the year round one of the objections to cheese factories in some localities Is the tact fact that they run tor for only six months in the year and the farmer Is left without a market for his milk during the rest of the year by this process also the farmer has to have all of his cows calve in the spring so that he may get as big a flow of milk as possible during the months when he can sell it it Is much more to the interest of the farmer to have some of his cows calve in the fall in the first place his calves can then have the skim milk at an age when milk in some form must be supplied to them later they can live on pasture grasses the man that produces milk tor for the summer cheese factory only has none for his calves and the whey Is a poor tute all the year dairying must take the place of the summer method if we are to have oar our dairy localities centers of industry and prosperity dairy schools the agricultural colleges of the country are every year giving more and more attention to their dairy schools we believe that as many oung young men and omen women as possible that are interested in dairying should attend these schools the entrance Is not however as easy as it was some of the dairy schools make the rule that the students must have had at least six months experience in a creamery or cheese factory this rule has bean made because in the past it has been found that the students that make the most progress and are the best satisfied with the schools are those that have had such experience we think however that this may be carried too far we want good farm butter makers as well as good cream cry ery butter makers and good cheese makers have good Butter makers it does not pay to employ a poor when a good can be secured at a little advance in the salary get a competent man at all hazards many a establishment loses more by employ ing a poor than it saves in his salary in the first place poor butter will not long continue to bring a good price in the second place the incompetent man will lose butterfat butter tat and never know it and this butterfat butter fat lost in the course of a year will ag gregath a very large sum then too the that Is not exper fenced with machinery will destroy expensive machines and never mis trust that his ignorance Is the cause of it he will blame the company that makes the machines the more becomes a science the more educated must the be |