WILLIAM 4. SETCHELL. UNIV. OF CALIFORNIA, riN NO. 18. ftllf (Dairy No. 11. U. S. DE^f^TfENT OF AGRICULTURE. BUKEAU OF ANIMAL INDUSTRY. V TIN NO. 18. IE DAIRY INDUSTRY IN MISSOURI AND KANSAS. LEVI CHUBBUC.K, Special Expert Ayent, Hairy IHrisiou. ifornia 3nal ity Umlrr tlie iliri'ction of Dr. D. E. SALMON, Chief t>l' the Unreal i oT ^iiiinal Induct WASHINGTON : GOVERNMENT PRINTING; OFFICE. IS i 7. BULLETIN No. 18. (Dairy NO. 11.) U. S. DEPARTMENT OF AGRICULTURE. IHJKKAU OF ANIMAL INDUSTRY. THE DAIRY INDUSTRY IN MISSOURI AND KANSAS. LEVI CHUBBUCK, ul Expert Agent, Hairy Division. TJiider the iliroctio:: of DP. D. E. SALMON, Cliief of Hie JJuroaiT of -A_iiiiii:il Industry. WASHINGTON : GOVERX-MKNT PUINTIXG OFFICI 1 807. LETTER OF TRANSMITTAL. U. S. DEPARTMENT OF AGRICULTURE, BUREAU OF ANIMAL INDUSTRY, Washington, D. C., May 25, 1897. SIR: I have the honor to transmit herewith, for publication as a bulletin of this Bureau, the manuscript of a report prepared under the direction of Maj. Henry E. Alvord, Chief of the Dairy Division, by Mr. Levi Chubbuck, special agent of that division, on the development and present condition of tho dairy industry in the States of Missouri and Kansas. Mr. Chubbuck was fora time secretary of the Missouri State Board of Agriculture, and has been secretary of tho Missouri State Dairymen's Association since its organi- zation. Very respectfully, D. E. SALMON, Chief of Bureau of Animal Industry. Hon. JAMES WILSON, Secretary of Agriculture. CONTENTS. Page. Introduction 3 Present state of tho dairy industry iu Missouri and Kansas 1 Obstacles J, Advantages Topography 7 Missouri 7 Kansas 7 Methods of feeding 8 Pasture 8 Pasturing harvested corn Holds 9 Feeding corn fodder 9 Feeding wheat straw 10 Water supply 11 Classification of dairies 12 Farm dairies 12 Creameries 13 Cheese factories 16 Milk supply 16 Dairy specialties 17 Inspection 18 Dairy substitutes 18 Dairy organizations 19 Appendix 20 Creameries in M issouri 1>- ; !H> 20 Cheese factories in Missouri 21 Dairy companies in Missouri 22 Leading farm 1 .suiter dairies in Missouri 22 Creameries in Kansas 18i>6 22 Cheese factories in Kansas .. 23 THE DAIRY INDUSTRY IN MISSOURI AND KANSAS. INTRODUCTION. Not imvny years ago it was assumed that New England and New York, with perhaps a part of Ohio added, would be able to supply the American demand for dairy products. It was thought that dairying 1 would be mainly confined to the territory indicated, notwithstanding the growth of other sections, because the conditions in the West and South, generally, were deemed so uusuited to this industry as to prevent its extension in those directions. The development of the commercial and manufacturing interests of the East made it soon apparent, however, that the farmers of that region could not supply the demands of its teeming population for food products. Meanwhile emigrants from the Eastern States pushed west- ward, located in the wooded lands of Ohio and Indiana and on tho prairies of Illinois, and then crossed the Mississippi to occupy the fer- tile lands of the great agricultural basin which includes the States of Missouri and Kansas. Cows came with the settlers and found the natural pasturage and other conditions very favorable to stock raising and milk production. Dairy cattle rapidly increased, and the farmers soon had before them the problem of how to utilize their surplus milk. Eastern demand for butter and cheese was found to increase about as fast, and the recog- nized "dairy belt" was gradually extended to include Ohio, Indiana, Illinois, Michigan, Wisconsin, and Iowa. It was still maintained that south and west of these States dairying could not be successfully pur- sued. These views were also destined soon to be proved erroneous. It is now safe to assert that a territory of nearly 100,000,000 acres within the limits of Kansas and Missouri offers as great possibilities for dairying as any equal area on the globe. Such possibilities can only become realities through the abandonment of many ideas as to what were once regarded essentials in dairying, as, for example, that {lowing spring water and a reliable .supply of ice must bo had on every dairy farm; that dairying can be made profitable only with permanent pastures and cultivated grasses, and that the dairyman must be near the consuming market. It is now conceded that well and cistern water raised to the surface by windmill pumps is a satisfactory solution of the water problem; that the community factory system, with power 3 separator or the hand separator on the farm, for butter making, obvi- ates the necessity for a farm ice supply; that far more cow food can bo grown on an acre in corn, sorghum, millet, clover, and cowpeas than can be produced in pasture grass, allowing the cow to feed herself, thua making winter dairying more profitable than summer; and that the modern fast-freight refrigerator-car system of transportation for per- ishable products practically puts the dairymen of the West as close to the market as are those of the East. Hence, it should begin to dawn on the world that in Missouri and in her sister State on the west (Kansas) can be produced a large part of its supply of butter and cheese, of a quality unsurpassed and at a cost which will defy com- petition. Regarding the suitableness of this region for producing dairy goods of high grade, it is only necessary to state that Missouri butter shown at the Columbian Exposition of 1893 scored within one point of per- fection, and that Kansas butter was one of the first prize winners. As to possibilities of production, if one-tenth of the total area of Mis- souri and Kansas should be devoted to dairying, with 4 acres to a cow, and the cows yield an average of 200 pounds of butter a year, there would be produced annually over 500,000,000 pounds of butter, which, at 10 cents a pound, would make $50,000,000, to say nothing of the returns from the skimmed milk fed to calves, pigs, and poultry. This, too, would mean an enormous increase in the value of farm property, because of better improvements, more careful saving of manure, and better system of farming, all of which almost invariably accompany the development of dairying. Much more might be said as to the good effect of a development of the dairy industry; how it would result in decreasing the size of farms and consequently increasing the number, each with a set of farm build- ings to be added to the total wealth of the community, shortening distances between neighbors, increasing school, church, and social facilities, building up towns as consuming centers, and many other advantages. PRESENT STATE OF THE DAIRY INDUSTRY IN MISSOURI AND KANSAS. OBSTACLES. Iii recent years Missouri has not shown that growth in dairying that was expected. There are a. number of reasons for this. One of the most potent is that the population of the State originated, to a consid- erable extent, in Kentucky, Tennessee, and the South Atlantic States, where, under former farming systems, the milking of cows and the making of butter were not regarded as a man's work and were con- sidered of too small consequence to engage attention as a source of farm revenue. The average Missouri farmer clings pretty closely to the ways of his ancestors. However, the low prices for horses and cattle that have prevailed during recent years, decreasing returns from corn and grass lands and causing sheriffs sales, liave been a convincing argument to many. Farmers see that dairying may keep one closely at home and prevent active participation in all the political meetings and campaigns, attend- ance at all public vendues, and going to towji two or three times a week and for all day on Saturday. But when it brings in during the year more money than has been spent, and the farm in the meantime has been growing more productive because of the manure made and returned to the land, it is evidently not such a bad business after all. This is being proven, too, by the success attained by a goodly num- ber of farmers who have come from the Northeastern States and brought with them the idea that if they looked after the dimes the butter brought, the dollars would show up in the bank account. Then there are com- munities of German farmers always successful when they engage in dairying, thus proving conclusively that with proper care and skill dairying can be made profitable in Missouri. Another serious hindrance to the development of the dairy industry in Missouri is the work done in recent years by firms of butter and cheese factory builders. The bad effects of this will continue to be felt for years to come. A decade or more ago conditions were ripe for a rapid development of the dairy industry in that State. The creamery "promoters" took advantage of the opportunity. The factory idea was new, and the people, being for the most part ignorant regarding dairy- ing and the requisites for success and profitable returns, were easily induced, in scores of instances, to subscribe for stock in plants costing from $5,000 to $8,000, which could have been easily duplicated for $2.000 to $3,000. These plants, too, were in almost all cases of capac- ity much beyond the requirements of the communities in which they were located, and in many instances were placed where there was an almost entire lack of interest in the enterprise among the farmers. As a consequence, they could not be successful. As soon as the people of the communities found that they had been deceived or misled, which was usually before the creamery was ready for operation, they natu- rally regarded the business itself a failure and a fraud. This feeling spreading to the farmers, but few of them became patrons, and theso in a half-hearted way. The cattle at hand were from stock long bred almost exclusively for beef, and, with inexperience in handling' even selected animals as milch cows, it was impossible to realize the yearly returns which had been unscrupulously promised. Deuce there was disappointment and discouragement at all points. The double load of excessive investment and inexperience soon broke down the enterprise. As a result, dead creamery plants were to be found in almost every county of the State, causing great depression to the dairy industry as a whole. To these unprincipled '-creamery sharks" is mainly due a direct loss to people in the State, largely fanners, of at least halt' a mil- lion dollars. The agriculture of the State at large suffered a loss very much greater in the serious check given to the extension of dairying by the unsuccessful butter and cheese factories. Another cause for these failures was that most of the early Missouri creameries were built upon the wrong plan. The dairy centrifuge had not been perfected or generally introduced, and the early factory was arranged on the cream-gathering plan, which, unless combined with the farm separator, is dependent upon conditions which are unattain- able in the greater part of the State. Attempted changes to the sepa- rator system were expensive and disastrous. Still further, imitation butter appeared during the same period, and enormous quantities carno into the markets of the State in disguised competition with butter causing great reduction in the selling price of the genuine article. Notwithstanding the discouragements which have thus attended the development of the dairy industry in Missouri, the present outlook (189G) is much more encouraging, and this in spite of the very low prices prevailing for dairy products. The same conditions did not apply to hinder the development of dairying in Kansas. That State was settled at a later time,- its farmers at first naturally followed grazing and grain growing. These con- tinued^ to be the leading agricultural interests until a recent period, when dairying, under the creamery system, was successfully introduced and has been rapidly extended. ADVANTAGES. As already stated, Missouri and Kansas possess unsurpassed natural advantages for dairying. Their geographical position is unexcelled, for they escape the rigors of the northern winter and the ill effects of the intense heat of the States farther south. In the extreme northern portions of these two States continuous stabling of cows is required for but little more than four months iu the year, and during this period there are not more than a dozen days so severe that the cows can not with perfect safety be turned out of doors for exercise and fresh air. From the northern border, through 300 miles of latitude to the southern line of Missouri, there is a constant shortening of the cold season, and in the southern portion cows can graze during a large part of the winter. While such is the case, it must not be understood that shelter and winter feeding can be dispensed with. Too many of our farmers have made that mistake to a greater or less degree. But the practical and intelligent dairyman sees that such a climate imposes much less expense on the business for stabling and maintenance than is required by one of longer continued cold. Winter dairying can be carded on success- fully. All the necessary conditions exist, including the easy and cheap production of an abundant supply of ensilage. Indian corn seems to be the cheapest and best general-purpose food for dairy cattle, whether harvested as ensilage or iu dry form, and nowhere in the world can it be grown to greater advantage than in Missouri and Kansas. In no other region can there be grown a greater variety of supplemental crops red clover, cowpeas, sorghum, millet, and others and these constitute the basis of excellent and cheap rations for dairy cows. Within these and adjacent States are grown flax and cotton, the seed of which is worked up in the extensive mills of St. Louis and Kansas City, thus giving the farmers the advantage of the oil meals for stock food at the lowest possible prices. Another advantage given by the geographical position of Missouri and Kansas is that markets for dairy goods are to bo found in almost all directions, with large distributing and consuming centers within their borders. As a matter of fact, the home market has never yet been fully supplied with butter and cheese of local production. The city of St. Louis alone consumes annually hundreds of tons of butter and cheese shipped in from other States. TOPOGRAPHY. The topography of this region may be briefly described. MISSOURI. If a line be drawn from the northeast corner of the State to the southwest corner, nearly all of the prairie country will be found north and west of this line. This section is divided into several drainage areas served by numerous streams and their branches, all making their way to the Missouri lii.ver, which flows through the center of the State. On the lowlands along these streams the early settlers found abundant timber, and a dense growth of prairie grasses upon the uplands. The general surface is rolling, with an exceedingly small proportion of waste laud. This is a region of unsurpassed agricultural resources, having an easily worked, fertile soil, with timber enough for home use, and being well watered and well supplied with railroads. Southeast of the line before mentioned, particularly south of the Missouri River, is the Ozark Mountain region. This is an extensive plateau, traversed by the St. Louis and San Francisco Railroad along its highest eleva- tion from St. Louis to the southwest corner of the State. There is a much larger proportion of waste laud in this part of the State, but much of that which is regarded as of little value for cropping affords good pasturage and will in time be the home of vast numbers of cows. Land is cheap, and with the mild climate this should be an ideal place in which to raise calves for dairy cows, a business which can be made very profitable. KANSAS. Kansas is much less diversified. The extreme eastern part of the State is generally rolling prairie, like western Missouri, with some timber along the streams. To the westward the timber decreases and disappears, and the grasses change to the varieties adapted to the 8 and and semi-arid plains. The map at page 14 shows the creameries of Kansas to be mainly found at present in the eastern and eastern- central parts of the State, but they are being rapidly established far- ther westward. A few years ago the thought that dairying could be made profitable in this region would have been generally regarded as absurd. At the present rate of development it will not be many years before Kansas will appear almost as thickly dotted with creameries as Iowa is to-day. METHODS OF FEEDING. The general practice of dairy farmers in both Missouri and Kansas s to pasture their cows during the summer. The soiling system is practiced to a very limited extent, although there is a growin- ten- dency in that direction. At present the practice is to grow a field of fodder corn or sorghum to be cut green and feel to the cows when pastures begin to get short from drought. The feeding of grain to the cows while on pasture, though as yet but little practiced, is growing in favor. Wheat bran can usually be bought for $10 and ship stuff (middlings) at about $12 a ton. Oil-cake (linseed) meal costs from $9Q to $25 a ton. The use of a little of these foods at night and mornino- is found by the dairymen to help out the pastures, keep up the milk flow, and maintain the cows in good condition. With many it takes about four acres of land to winter and summer each cow. Others are feeding so that they can make one-half that area of land do the work while a few have learned that by means of the soiling system for summer and the silo for winter feeding, properly supplemented with grain, they can make one acre furnish as much cow food as was formerly done by four. PASTURE. Blue grass (Poa pmtensis] is the favorite pasture grass, its chief merit being in its characteristic early and late growth, thus prolongino- the pasture season. In fact, with sufficient land in blue grass, one can have pasturage the greater part of the year. In this climate, after the seed stalk is thrown up, which is early in the spring, there follows a dense growth of long, flexible blades, which on the approach of winter lie recumbent and continue green underneath, so that stock graze upon it whenever it is not covered too deep with ice and snow. In midsum- mer, when rains are infrequent, blue grass does but little good, partic- ularly if it has been grazed closely in the spring. To the man who became possessed of large tracts of land when values were low, or who nhented an estate of broad acres, blue grass is the acme as a pasture grass. It enables such a person to keep a large amount of stock with small expenditure of labor. It is an unsurpassed stock food, rapidly producing flesh of excellent quality. As a dairy pasture nothing is better, giving to butter at all times of the year the rich June color which is so highly prized. But in these later days, when dairying 9 as well as all other lines of farming must be placed on a business basis, and interest on one's investment, which in most cases includes land ranging in value from $50 to $100 an acre, must be included in the expense account, the matter of two or three extra acres to a cow is important. It is found that to conform to the present low prices and small margins, blue grass comes far from meeting the requirements. If it would grow as one of a mixture of grasses it would be valuable in permanent pastures, utilizing land that can not well be cultivated; but it will submit to no joint occupancy of the land with other grasses. It will not stand close grazing, and, as before remarked, it makes little or no growth during midsummer, hence the dairy fanners of Missouri are depending less and less on blue grass for pasture. At present fully half of the pasturage is blue grass, but this is being fast replaced with timothy, orchard, and other grasses and clovers. PASTURING HARVESTED CORNFIELDS. The pasture season usually covers about seven months, extending from the middle of April to the middle of November. During the early part of winter a common practice is to turn the cows and other stock into the cornfields from which the grain has been gathered, the stalks having been left standing. Much of the fodder is eaten, together with such weeds and grass as may have been allowed to grow, and corn ears overlooked in the harvesting. If these stalk fields are thus utilized before there have been severe frosts and continued rains, the stock will gain something from them; otherwise, about all they get of value is the grain. More trouble and loss of iieat stock is suffered from this practice than from almost all other causes. It is a practice of the gen- eral farmers rather than of the dairymen, for the latter have found that while stalk lields can be bought for 25 to 50 cents an acre, they do not supply profitable food when treated in this way. FEEDING CORN FODDER. If they raise corn themselves, it pays to cut the stalks before they are weather beaten, and put them into shocks 12 by 12 or 10 by 10 hills square. The general practice according to this plan is to husk out the corn and shock or haul to the barn and stack the fodder, feed- ing it uncut in the yard. Yet this affords very little gain over field feeding. Many are, however, buying- fodder cutters or shredders, with which to cut or crush the fodder, and this is a most economical and commendable advance. Others do not hask the corn, but cut up stalks and ears together, thus feeding the grain with the fodder. If the ear- less stalks are cut, the short fodder is usually moistened and mixed with ground grain, bran, ship stuff, and a little oil meal, making a mixture that is readily eaten by cows, with very little waste. l>y these methods of utilizing the corn fodder, many dairy farmers arc proving the correctness of experimental results published by the agricultural 10 stations in several States, which show that the stalks or fodder of an acre of corn contain as much nutrition as the grain from the same land. The only work necessary to make this food material available and prof- itable is to put it into such mechanical condition that cattle will con- sume it without waste. With modern methods and appliances this can be easily done. Uncut corn fodder is troublesome to handle in the barn, and if fed loosely in the yard most of it is wasted. The writer has fed corn to cows during the past winter in a way that is quite sat- isfactory. Stalls were made, each for two cows, but with a simple, long manger, so wide and deep that an armful of uncut corn could be laid in at full length. Ears were not removed from the stalks, thus feeding to the cows the entire corn plant (minus the root), with no labor or preparation, and saving the cost of husking, shelling, and grinding the grain and cutting the fodder. The stalks are not eaten as closely as when run through a fodder cutter or shredder, yet when a comparatively small stalked variety is grown, and the corn cut at the proper age, the amount of refuse is surprisingly small. Considerable unmasticated and undigested corn passes through the cows, but with pigs to clean up after them this need cause no waste. After having fed corn in the different ways recommended, this method generally suits so well that the fodder cutter often stands idle in the winter. Other grain lias been fed separately to balance the too carbonaceous corn, with occasional feeds of sorghum fodder, millet, and clover hay. The results have been very satisfactory as to the condition of the cows, their milk flow, and the cost of keeping and labor. If properly managed, the corn fodder, which heretofore in the corn- growing States of the West has been largely wasted, can be converted into cow food of almost incredible value. There are grown yearly in Missouri over 6,000,000 acres of corn. Of this less than half is cut up for fodder, so that at least 3,000,000 acres of corn fodder are practically allowed to go to waste. This is enough to winter, on a liberal allow- ance and with other feed in proper proportion, 1,000,000 cows, which, if fresh in the autumn, could be made to yield a profit of $10 a head from this winters feeding, making a total return of $10,000,000, FEEDING WHEAT STRAW. Another article of cow food produced largely in Missouri and Kan- sas is wheat straw; but this is wasted for the most part and in many cases burned. When feel, the usual custom is to let stock run to the stack of straw in winter, eating what they want, but wasting more. Probably a million tons of wheat straw are thus wasted annually in Missouri. Although this material is far from being as nutritious as cornstalks, it furnishes bulk and has some food value} if properly balanced with bran, oil meal, and clover hay, this straw would keep through the winter at least 500,000 head of cows. What is true in these respects of Missouri is correspondingly 11 applicable to Kansas, both being corn-growing States and having also a largo acreage of wheat. In no other way can this enormous quantity of stock food, corn fodder, and wheat straw, now wasted, bo utilized to so good advantage as by feeding to cows. iSo other class of stock will eat it so readily or make so good returns for it, if given proper shelter, daily care, and the supplemental grain food necessary to fully utilize these coarse materials. WATER SUPPLY. An adequate supply of good water is a requisite for success in dairy- ing, but all of our Western dairymen have not fully recognized this important matter. It is true that there are natural obstacles to pro- viding such a supply. Excepting the Ozark region of south Missouri, flowing springs are not found as commonly as in the hill countries of the Northeastern States, yet tho farmers of Missouri and Kansas have it within their power to secure an adequate supply of pure water. "Wells arc easily dug or bored, and at depths varying from 30 to 75 feet usually at less than 50 feet an abundance of pure water is found. This can be raised to the surface by windmills or hand pumps, thus furnishing water for the stock and for use in the dairy. Many dairy- men have arrangements by which a windmill raises the water, and it flows through a pipe into the dairy house, filling a tank in which the milk is set. The water is kept fresh and the overflow runs to troughs in the stock yards and, barns for the use of the animals. A much larger number of farmers, however, depend on surface ponds for stock water supply. As usually made and cared for, these are quite objec- tionable. It should be explained that underlying the sail of most of this Western prairie country there is a clay or hardpau which is quite impervious to water. By choosing a place on a hillside, removing the surface soil and clay and making a dam on the lower side, a basin is formed which catches water from the shed above. Properly located so as to get the water from grass laud, and fenced to prevent stock from getting into it, this water is pure and good, although not as clean as well water. In winter it is too cold for cows, and in summer too warm to be palatable. These two objections can be overcome by providing a cistern into which the water from the pond is conducted, passing it through a filter of sand and charcoal. From this cistern the water can be pumped to supply the stock. In too many eases, however, the shal- low pond, filled with surface water drawn frequently from sources which contaminate the supply, and in which the stock is allowed to stand, is the only provision made for drinking water for the cowsj hogs often have access to the same pool. This gets very warm and foul in summer, and in winter the cows arc allowed to drink once a day or possibly only once in two days from holes cut through the ice. It is needless to say that men who attempt to keep dairy cows under such conditions are not advancing their own interests or those of the State. 12 CLASSIFICATION OF DAIRIES. Dairying in Missouri may be classified as else where: Farm butter dairies, creameries, cheese factories, milk dairies for local supply, others which furnish milk to more distant markets, and some dairy specialties. FARM DAIRIES. There is little that distinguishes the farm- dairy practice of Missouri from that of other States. Good butter makers are by no means the rule, and the product of the farms, which varies greatly in quantity LbCATKfH Or CREAMERIES AND CHEESE FACTORIES IN THE STATE OF MISSOURI f ' LoSffiW PUTNAM % WUv ^ T"- 'IHARfiSoN- L p r r -) '^ >J B - OTUN:> CLARK t iin.r\ujii ; ... _i luvWrUHU u 'n -rryr- !VERNCNr,--V.,; J _. J- 1 f-% .-L A J PHa ^' WAMeTCMO/^^ i ->5; M,,lr^ih:ft^ iCEDAfil V.,,J i^ > L J K----L.-.-..jpcLKP ALLA ^ LACLED ;v-l-.;oENT..L'_.^ |- -i^^r '", | ! L : VfNULK and quality, is generally of a low grade. Local markets take up the sup- ply at very low prices, and much of the butter is shipped in wretched condition from the country stores and villages to dealers and manip- ulators, who "renovate" it as best they can and work it over into passably commercial forms. The milk from which this variegated farm product is made is originally good enough, of full average quality, but the producing farmers lose half its value from ignorance of the art of home dairying or failure to join in cooperative effort or to pat- ronize an established creamery. By far the greater number of cow owners follow the old and apparently more natural practice of letting 13 their animals calve in the spring. As a consequence, while there is a great flow of milk for a short period, summer heat and drought teud to rapidly diminish the yield and shorten the milking period of the cows. July, August, and September are, in Missouri, the most unsatisfactory part of the year for milk production and for handling milk. Pastures are short, water is scarce, flies are troublesome, general farm work pressing, and prices of dairy products at their lowest point. Yet niue- tenths of the cows in the State are milked during this period, and most of them at an actual loss, besides infinite annoyance to their owners. Few of the farmers seem to appreciate the very great advantages which result from letting the cows go dry in July and having them calve during the autumn months. There are some, however, who fol- low this plan, and derive the full benefit of the natural conditions of this section, which favor winter dairying. It is evident that these cases are serving as object lessons, and others are following these good examples. The most progressive dairymen of the State expect their cows to each yield 25 pounds of milk a day during the first one hundred days, 20 pounds during the second one hundred days, and 15 pounds during the third, making a total of G,000 pounds in three hundred days, leaving sixty-five days for recuperation. With proper facilities for raising cream, this milk worked into butter makes 240 pounds. A very few dairymen make their cows yield an average of 7,500 pounds of milk a year, from which they make 300 pounds of butter. Much the greater number of cows -kept for dairy purposes in the State yield less than 4,000 pounds of milk a year, and from this the butter produced is less than 150 pounds. CREAMERIES. Next to the individual butter makers, patrons of creameries and cheese factories comprise the most numerous class of dairymen in Mis- souri and Kansas. There are in Missouri about 100 creameries in oper- ation, 15 of which were built in the year 1895, also 25 cheese factories. (Sec map, page 12.) Kansas has about 150 creameries and cheese fac- tories. (See map, page 14.) The year of 1S9G was a fairly prosperous one and but few factories were closed, and these only because of local causes bad management or lack of support by the farmers. The most successful factories are those operated by the owners. Some are on the cooperative and joint- stock basis, and in a few cases they arc managed quite satisfactorily. Xearly all are of the modern type of creameries, using- separators and skimming the milk as brought to the factory, although there are a few gathered-cream plants. It is probable that another year will not find a single creamery in Mis- souri or Kansas operated on any other than the mechanical plan of separating the cream by centrifugal force. Skimming stations arc established at points where considerable milk can be had, yet not enough to warrant putting in a complete plant. To H pi-.C1I< 1>1}\! !T5, 10.1012 pounds of but- ter and 5,880 pounds of cheese, paid per 100 pounds of milk, in 16 January, 80 cents; February, 72 cents t March, 64 cents; April to August, inclusive, 60 cents; September, 64 cents; October and Novem- ber, 80 cents; December, 74 cents. A creamery at Bethany, Mo., paid, on the butter fat test: May, June, and July, 7 cents per pound; August and September, 8 cents; Octo- ber, 11 cents; November and December, 12 cents. A creamery at Holden, Mo., making 100,000 pounds of butter in 1895, paid, on butter-fat test: May, June, and July, 15 cents; August, 16 cents; September, 17 cents; October, 18 cents; November, 19 cents; December, 20 cents equivalent to an average of 64 cents per 100 pounds of milk; and one at Smithtou, Mo., paid an average of 65 cents per 100 pounds of milk. At Concordia, Mo., a creamery paid an average of 17 cents per pound of butter fat, and a cheese factory at Appleton City, Mo., paid an average of 75 cents per 100 pounds of milk. The product of the creameries in Missouri is usually shipped to St. Louis, Chicago, and New York, nearly all being packed in 60-pound tubs. The leading dairy counties of Missouri and Kansas are easily seen by reference to the maps. CHEESE FACTORIES. Cheese factories are not so popular in Missouri and Kansas as cream- eries, yet the demand for good cheese is better than that for butter. Most of the cheese made is sold from wagons sent out by the factories and making regular trips through the surrounding country. When purchased at stores, consumers have to pay from 12J to 15 cents a pound for cheese which costs the merchants about 10 cents. From the prices reported as being paid for milk by both cheese facto- ries and creameries, cheese making seems to be fully as profitable as butter, both to factories and patrons. The skimmed milk from the creamery is regarded as more valuable by the farmer, for feeding to calves and pigs, than is the whey from cheese making. The creameries usually sell the skimmed milk back to the farmers at 1 cent a gallon or 10 cents per hundred pounds. This is variously estimated by the farmers as being worth from 10 to 25 cents per hundredweight as food for growing stock. The average quality of the cheese made in Missouri and Kansas is not as good, comparatively, as that of the butter from the creameries of these States. MILK SUPPLY. As is the case in most of the States west of the Mississippi Eiver, cities and populous towns in Missouri are few and far between. With the exception of St. Louis, Kansas City, St. Joseph, Hannibal, Chilli- cothe, Sedalia, Jefferson City, Moberly, and Springfield, the towns are of a size and character which permit numerous residents to keep cows 17 for supplying their families with milk and butter. There will usually be found, however, in the vicinity of every county seat and of other towns of 1,000 population and over, one or more dairymen who make a business of supplying from wagon the local demand for milk. Such dairymen keep an average of about 10 cows in milk. Probably four- fifths of these animals are grade Shorthorns in blood, but many owners arc introducing the Jerseys and rapidly grading up with this breed. About 3 per cent of the cows now are nearly pure Jerseys. The IIol- stein is a favorite with other dairymen, especially for milk production. About 1 per cent of the cows are of this breed. The methods pursued by farmers who supply milk by wagon to near-by customers in villages and towns are those familiar in nearly all parts of the country. The milk is generally served by dipping from large cans, and is rarely properly cooled, if at all, before leaving the farms where it is produced. The producers and dealers in the towns arc opposed to using bottles. They claim that the labor of filling and cleaning and the losses from breakage are too great, and that cus- tomers are unwilling to pay this additional cost. The price of milk delivered to large consumers or small dealers ranges from 12 to 15 cents per gallon in summer and a cent or two more in winter. The retail price per quart is very generally 5 cents through- out the year. Milk dairymen and dealers seem loath to change their methods of handling, and consumers do not encourage the introduction of innova- tions by paying more for a superior quality or patronizing dealers who make efforts to handle only pure milk. A'ery few aerators are in use in Missouri and Kansas. Dependence for cooling milk is mainly an open tank of cold well water, into which the cans are set after milking at night. DAIRY SriCCIALTIES. An extensive business in making Swiss cheese is being developed at California, Mo. There are five factories in the county, one of which has been in operation twenty years. The others have been lately established. The annual output is now 125,000 pounds. Milk is deliv- ered twice a day, for which 70 cents a hundred is paid, the whey being returned to the patrons. This cheese sells at 11 and 12 cents per pound for No. 1, and 9 and 10 cents for No. 2. It is shipped principally to Southern markets. Imitations of foreign kinds of cheese are not made in Kansas except in a very limited way: but a small amount of Swiss cheese is made at Enterprise. There ate no factories for condensing milk in Missouri or Kansas. One Missouri company, in conned ion with its other business, does something in this line at places in Illinois. Pasteurixed milk is prepared by a dairy company of St. Louis, at Highland, 111., where the milk is produced. The bottled milk is scut by rail to St. Louis and delivered to customers at H> cents per quart. 17752 No, 18 2 18 Tliis company makes a special effort to secure pure and healthy milk. The dairy farms from which its supply of milk comes are regularly inspected as to the sanitary condition of the entire premises and the health of the cows. A dairy firm at Kansas City has a pasteurizing apparatus in their city depot. The product is sold in bottles at cents a quart, being only 1 cent more than the regular retail price of milk not thus treated. The application of science in such forms as the Babcock tester and the centrifugal separator, or skimming machine, to the old-fashioned business of dairying is doing much to revolutionize ideas and methods. With the adoption of improved apparatus for manipulating the prod- uct of the cows, the application of scientific principles in breeding and feeding them is also coming into practice. INSPECTION. The dairying of this section has not made much demand upon veteri- nary science for assistance, although there are those who believe that this will soon become necessary. Unquestionably there are numerous cases of tuberculosis among our dairy cattle. Missouri has an efficient veterinary service under the control of the State board of agriculture, but thus far it has not been empowered by law to deal with tuber- culosis. The State board of health and the board of agriculture have had under consideration how to best bring about a veterinary supervision of the dairy stock of Missouri. The consumers of dairy products should be protected against the possible danger of contract- ing disease from milk, butter, or cheese containing germs of different maladies. Fighting disease on this line is a work which must be inaugurated and carried forward by State authority solely, probably for many years to come. DAIRY SUBSTITUTKS. There is now in Missouri effective legislation against making and selling imitations of butter, but none controlling the manufacture and sale of filled cheese. Kansas has no laws controlling the sale of imitation butter or filled cheese. The last general assembly of Missouri enacted a law regarding frauds in dairy goods and their substitutes, and its enforcement was placed with the State board of agriculture, $5.000 being appropriated to meet the expense for two years. During 1S95, the first year the law was on the statute books, only 70 government licenses were issued in the State, while the year before 450 had been issued. Of these 70, all but 10 were taken out in St. Louis and Kansas City. A number of prosecutions were made by the board for violations of the law, and in every instance where the cases came to trial the validity of the law was sustained. 19 As to the effect of this law, the following statements are made by men in St. Louis who are well qualified to give opinions: llofman Bros.: Since its enactment and the appointment of a local agent for enforcement, the sale of puro butter has materially increased. We are aide to sell largo quantities of farm dairy butter now, while prior to the enactment of this law it was almost impossible to sell anything but fancy creamery. W. A. Hudson : We aro pleased at the wonderful improvement in this market for butter the past six months. One year ago country roll was almost unsold at 5 to 8 cents per pound, and the same goods aro now worth from 10 to 1C cents per pound and closely sold up. The law has been a great boon, chieily to the small farmer, but also to the creamery. To show the necessity for this encouragement, this house alone, has sent out of the State for butter as much as $365,000 in one year, and it i.s esti- mated that this city sends out $2,000,000 annually for dairy supplies. We really believe the effect of the new oleo law will benefit the farmers of Missouri the first year of its operation over $1,000,000, and this benefit will increase year by year as tho blighted industry will revive, until the $2,000,000 sent out of this city will be paid to our own farmers. William X. Tivy: The law has been of great benefit. The representations made to the governor and the senate when this law was under consideration have been verified and fulfilled. The production of pure butter has increased in this State and found sale at fair prices. "The purchase of butter from Illinois, Wisconsin, Iowa, and other Slates, and tho sending of largo sums of money to them, must diminish and ultimately cease. Ilassendeubel Bros. : The benefit and effect so far of the enforcement of the oleo law have exceeded our expectations. If our legislators could spend an hour in some grocery store in the tenement district and see how these poor people were robbed by selling oleo at 25 to 30 cents a pound as pure butter, they would not doubt the just- ness of this law. Yes; the benefits and effects are great. Continue to protect tho farmer and the workiugman. DAIIIV ORGANIZATIONS. The Missouri State Dairymen's Association was organized in the fall of 1890 on a call issued by Levi Chubbuck, then secretary of the Mis- souri State board of agriculture. The meeting for organixation was held at Kansas City. The first annual meeting was held at Jei'l'erson City January 15, 1891. The organization has had no direct help from the State for its work. It was through the personal efforts of its mem- bers that the passage of the anti-oleo law was secured last winter. The Kansas State Dairy Association, J. L. Hoffman, Xewton, Kans., secretary, is the only dairy or creamery organization in that State. The State Dairy Association worked for a law at the last session of the leg- islature and almost succeeded in getting a bill passed regulating the sale and manufacture of oleomargarine and imitation butter products, but the effort was defeated at the last moment. The State Dairy Asso- ciation is greatly hampered in its work by lack of funds. All the aggressive campaigns against oleomargarine have been made with private subscriptions among members of the association. APPENDIX. CREAMERIES AND CHEESE FACTORIES IN MISSOURI AND KANSAS. Creameries in Missouri 1SOG. SOUTHEAST SECTION. County. Name. Post-office. County. Name. Post-office. Adair Do Renhen Davidson . . 1 Brashear. Lincoln Do Trnxton Creamery. Truxton. Audrain B. II. Cau thorn, Mexico. Do Linn Elsberry Creamery . "W. R. Loomis Klsberry. Do Pike Do . Callawav Do Frankford. ery. Do... Do Paynes villo Cream- Do ... ery Co. Lincoln . . ery. Scotland Clover Dale Cream- Memphis. Do... Co. 1 Silex. St. Charles.. New Era Creamery Co. New Mello. Do "Winlk'ld Co Do 1 NORTHWEST SECTION. Andrew Do J. J. Bateman Empire Prai- rie. Savannah. Rosendale. Rca. Helena. Cawood. Crosby. Fairfax. St. Joseph. Do. Do. Grace. Hale. Norborne. Moscow. Maysville. Dekalb . . . L. C. Frey Amity. Edinburg. Laredo. Bethany. Cainsvillo. Ridgeway. Blue Springs. We.stport. II i c k rn a n Mills. Corder. Concordia. Alma. Mayview. Chillicothe. Dawn. Platte City. Woodruff. Grimily Do Do . . Missouri Star Creamery. Ufa Creamery Helena Creamery. . . Mr. Rose (Savan- nah). Crosby Creamery. . . Pine HillCreamcrv (1C. H. White). American Cream- ery Co. St. Joseph Cream- ery Co. Star Creamery Co . . Elm Hill Creamery Co. Hale Creamery Norborae Creamery. Harrison Do Do Jackson .... L. L. Long S.P.Davidson Mounil City Cream- ery. Do... Do . Do Do Atchison Buchanan Do Do Do Lafayette. .. Do Do Do Livingston . Do AVm. Potcet L.C.Frey Corder Creamery Co. Concordia Cream- ery Co. Alma Creamery Co. May view Creamery Co. Adams & Son Do Carroll Do Do Platte Clay Do Woodru ft' Creamery. Dekalb S. W. Cook & Son . . . SOUTHWEST SECTION. Bate 5 " Mnntros^ Creamery Montrosc. Do Roekville Co Cass J. C.Bail (2 cream- Do Do ery. East Lynno Cream- ery. East Lynne. Belton. Do Do eries). Centerview Cream- cry. "Walter S. Dillo burg. Centervie'W. Holden. O/arlc. Do Dado Do Lockwood Cream- ery Co. Lockwood. Lawrence... Freistatt Creamery. Freistatt. Co. 20 21 Creameries in Missouri 1S9G Con tinned. SOUTHEAST SECTION. County. Name. Post-office. County. Name. Post-oiTi^e. Capo Girar- dean. Do AVra. 15. Schaefer . . . Appleton Creamery Pocabontns Friedheim Jackson. Apple ton. Pocaliontas. Friedbeim. Gordonyille. : Capo Girar- deau. A'illa Ridge. AVasliiiiRton. Hillshoro. Jarvis. Ilillsboro. Seckman. Hematite. Yineland. 11 o r c n 1 a - ; no um. Frohna. Brewer Creamery Plant and creamery. Brewer. Perryvillo. Altcnburg. Longtown. Bouncterre. St. Gene- vieve. Bloomsdale. New Ham- burg. Cloomlield. Earytiea. !);>... Do Do Do Do fry. Longtov.'ii Cream- ery. Bonne Torre Cream- ery. St. Gonovievo Creamery. Bloomsdalo Cream- ery. New Hamburg Creamery. Bloomlield Cream- ery. Tho's. A. ATelch Do Do Gordon villo St. Francois St. Gonc- vievc. Do Scott Do Jefferson Do Do ] I illsboro Creamery f arris Creamery .. . Jefferson County Creamery. Seckman Crcamerj'. ('has. .1. Ilogan Emanuel Uott'man.. 11 e r c u 1 a n e u m Creamery. Do Stoddard ... Wa suing- ton. Do Do Do Peri v CENTRAL SECTION. P>enton New Creamery Co. . Centralia Creamery Co. Columbia Creamery AVien Creamery Oo. Lone Elm Creamery Cole Camp. ! Pettis Ccntralia. Do SmitbtonCreamerv Smithton. Co. Georgetown Cream- G eorgetown. ery Co. Do Columbia. Cliariton Lone Elm. Creamery Co. Cheese factories in Missouri. NORTHEAST SECTION. County. Name. Post-office. County. Name. Post-office. Kiiox : Jos. Taylor Montgomery. H. C. Le welling Newark. Sullivan..... High Hill. Do ! . if. S. Parry *,, . . Green City. NORTHWEST SECTION. Andrew ! Lewis Sargent Ciihhvcll Bolckow. j: Clinton Kerr. Turney Cheese Turner. Factory. Do ' Do ' (AfcD'iTiipll Xidder. : ' Gentry Cameron. Do i Do. Holt Berlin Creamery Berlin. Co. King fit v Dairy Co. King City. T At Clark * i Aloiind City Do Prairie G cm Cheeso Factory. M c C rao Bros. Cheese Factory. Moore & Moultou.. Do Clinton 1 Nodaway . . . Do. Cole & Smith Barnard. SOUTHWEST SECTK )N. Bates Prairio City Fac- tory. Republic. C b ee so Factory. Prairie City. St. (.'lair ; Republic,. Do J Applet on City Appleton cheese factories, i ( 'ity. 1'iilirrville Cheese Tahe'rville. Factory. Greene CENTRAL SECTION. Monitcau Do C. Haldiman it Co. (Swiss). C. Haldiman \- Co. (4 Swiss <:h. lacs). ! | Jamestown. : Peitis California Dn E. N. ,v W.D. Nor- S, dalia. ton. AI ^ IT.intf !>.) I >o .. C 1' Slii'in'i-d I>i> 22 Dairy companies in Missouri. County. Xaiuo. Post-office. County. Name. Post-office. Jackson Do Do... Do Midland Dairy Co.. Kansas Creamery anil Supply Co. Dickey Dairy Co... Kansas City. Do. Do. Do. St. Louis. St. Louis Cits- Do Union Dairy Co Bonno Tern: Dairy Co. Graflemann Dairy Co. St. Louis. Do. Do. Do St. Louis City St. Louis Dairy Co. . Leading farm butter dairies in Missouri. County. Xame. Post-office. County. Xarco. Post-office. Adair Atehison John Patterson DanDragoo Kirksville. L auird on. Steedman. Marion Montgomery ls r odaway B.C. Settles A. W. Hathaway ... Palmyra. High Hill. Henrv Do Goodrich Bros II. T. Burris Calhoun. Clinton. Pettis Do "W. H.H.McVcy ... G. 15. Lamm Sedalia. Do. Do Do Do Do Clinton. Do 11. Green Do Do Joseph Elliott "Windsor. Do Do LaFayette . .. Livingston . . Do Do T. C. Sa wy er Mart Brooks J. Strong Lexington. Cavendish. Do. Chillieothc. Do Sehuyler St. Charles.. Do A. Dow & Sons Wood O'Brien Leo Harden A. \Voodhull Georgetown. Lancaster. St. Paul. Do J. "W. McCuno Avalon. Webster A. S. Monett Maraklield. Marion Col. W II. Hatch... Hannibal. Creameries in Kansas 1SOG. County. Name. Post-office. County. Name. Post-office. Greeley Greeley. Dickinson .. A. G. Eyth Do J N Morris . . Garnet. Do A.D. Blanchard J L Fuller Atchison. Do Do Elfin < T ham. Do Dillon Heizer. Creamery Co. Do Clallin. Do... do Do ... do Holland Do Ell'nwood Creamery Elinwood. Do A. G. Evth and Mf"- Co Do do " Do "W. G. Merrill & Co. Great Bend. Do Belle Springs Abilene. Bourbon Butler Do Fulton Creamery Co Levelling & Co D. !N Lambert Fulton. Augusta. Elbing. Douglas Creamery Co. Douglas County Lawrence. Do Do Towanda Creamery Co. Siinilower State Towanda. El Dorado. Do Do Endora Creamery Co. Lone Star Creamery Eudora. Bond. Do Do Creamery Co. C. C. Miller Hosston Creamery. . Leon. Whitewater. Do Big Springs Cream- ery Co. Big Springs. E B Davis Do Clay Clay Center Cream- Clay Center. Ellsworth .. Crofoot Creamery.. "Wilson. Do . ery Co. Morganville Cream- Morganville. Franklin . . . "Wellsville Cream- ery Co. "Wellsvillo. Do Do ery Co. Chapman Valley C re amcr y and Mfg. Co. Belle Springs Oak Hill. Longford. Do Geary (or Davis). Do Richmond Cream- ery Co. Oak wood Creamery Co. B. F. Small Richmond. Junction City. "Welcome. C! Co. Cl;aim;,!i) Creamery Co. Chapman, Do Jackson . . "Wairon Creamery Co. B. F. Fisher ... "Walton. Soldier. 23 Creameries in Kansas 1SOG Continued. County. Name. Post-office. C'ountj - . Name. Post-office. Jackson Do I) i G. II. Bowser J. G. Knox &. Son. .. H li Dntt Circlcyillc. Hoyt, Birniin^Iiani. Ilolton. AVliitinjr. Winchester. Mcrhleu. A'alley Tails. Burr Oak. Mmikato. 1'ormo.so. Morse. Spring Hill. Edgerion. Gardner. Kinsman. Basehor. Ileno. Tojiijanoxie. Beverly. Blue Mound. Xeosho Itap- id.s. Emporia. M'arion Cen- ter. Ilillsboro. Durham. Hauiomi. Lincolnville. Peabody. M"orris Do Gustavo Dicekel- man. AVilsey Creamery Co. " Xess City Cream- ery Co. Carbondale Cream- ery Co. Lyndon Creamery Co. Overbrook Cream- cry (Jo. T. X. C revel in EC Minneapolis Butter and Cheese Co. Parker &. Cpde- graph. Salt Creek Cream- ery Co. D. X. Gish & Bro.. llesston Creamery Co. D. X. Gish & Bro.. Ha yen C r e a m cry Co. Arlington Cream- ery Co. Belleville Creamery Steiliug Creamery. A. L. Goblo i: Co.. F. L. Krpalding Ilanna Produce Co. McCnu'keu Cream- ery Co. L. Bankr & Co Belle Springs Creamery Co. T. H. Kent M'"'r White City. Wilscy. Xesg Citj'. Carbondale. Lyndon. verb rook. Bennington. Minneapolis. Ilutchiiisou. Partridge. Ilutchinson. Butler. X'ickerson. Haven. Arlington. Belleville. Sterling. lliley. Leonardville. Lasita. Me Crack en. Russell. Gypsum City. Brookville. Kichland. Maize. Wie'nita. AVellington. Alma. Hanover. Palmer. Linn. Fredonia. Do Ilolton Creamery Co. AV. 15. Foes &. Co... AViiiehexter Cream- cry Co. Mer'iden Creamery Co. J. C. Kvans &. Son.. Burr Oak I Ness Do Jefferson Do Osao Do Do Do Ottawa Do Do Do C L Fmcry Johnson Do Morse Creamery Co Spring Hill Cream- cry Co. Edgerton Creamery Co. Gardner Creamery Co. D. X. Gish & Bro.. Basehor Creamery Co. Crescent I [ i 1 1 Creamery. G. AV.AViikersoii... Golden Belt Cream- ery Co. Easter n Kansas Creamer v Co. P. S. Miller Do Do Do Do Do Do Kingman .... LeavenwcrUi. Do Do Do Do ..:... Kepublic . .. Kilev Do Do Do Kmporia Creamery Co. Ahler Bros Hillshoro Creamery Co. Funk ifc Co Rush Ktissell Saline Do Marion Do Do .J \ Morrow Sudjjwick. .. j )o C. A. Welsh Levelling &. Co . . . . Wellington Cream- ery. F. \' H. Stueve HaskelKt Bosworth ( icistield Bros Do Do A. L.Beltz Lincolnville Cream- ery Co. Hesston Creamery Co. \V:rlk,-r Bros.,. Sunnier AVabaunsee. AVashiiiiituu Do .. M ar^liall McPherson . . Brandt & Ksslev - - - Do Brandt & E.ssley ... Canton. Moundridge. Beloit. Do Wilson il e a d o w b r o (i k Creamery. Mitchell Jensen Bros Cheese factories in Kansas. County. Xanic. Pcst-oliice. County. Xarae. Post-oflico. Dickinson . .. Ford Gray (or Foote). Jetterson llhinehart Cheese Co. Spearyille Cheese Factory. Cimarron Cheese Factory. Xortonville Cheese Mfg. Co. Rliineliart. Spenrvillo. Cimarron. Xortonyille. Sliawi ec .T. A. Morrow Di 11. X. I'l.nd Richliuid. Topeka, DC : Win. A. Boles 1). ...i Win. Gr:invi!li> Dover. Keene. AVaba msec. T. A. Kiitledge University of California SOUTHERN REGIONAL LIBRARY FACILITY 305 De Neve Drive - Parking Lot 17 Box 951388 LOS ANGELES, CALIFORNIA 90095-1388 Return this material to the library from which it was borrowed. 082007 UCSOUTHER.NREGlONALUBRARVFAaur A 001 102564 o Universi South Libr