Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1847-06-24
MILK
IT'S PRODUCTION AND PROPERTIES.

IT'S PRODUCTION AND PROPERTIES.
There is no product of modern hus
bandry that better deserves the study
of the farmer than that of milk 1t is
the natural and most appropriate food
for the young and growing bodies Of the
highest order Of living beings. Milk is
remarkable for holding in solution every
element required by nature to form lean,
tendon, bone, brain, nerves, hair, wool
and every other organized substance
found in the body of man, or his domcs
tic animals. When we compare the
yield Of this DEMONSTRATING fluid, as
drawn from the best cows in civilized So
ciety, with that afforded by the native
wild cattle of California or the unim-
proved breeds of Missouri and Southern
Illinois, we witness demonstration OF
the fact that the natural secretion of
milk can be vastly augmented by artif-
cal means.
It is a practical question of great mo-
ment whether human skill and science
can farther improve the milk-forming
capacity of the one million of cows now
kept in the state of New-Yo rk. Can
any available change be made, either in
the breeding or feeding of these animals
by which any quantity of grass, roots, OF
grain will yield more milk, more butter,
and more cheese than it does Is i,
possible in the course of time to produce
a million of cows in this state all OF
which shall be as valuable for dairy pur-
poses, as the one thousand best COWS
now kept in it?
That such a result can be accomplish
ed, we entertain not doubt. And were
it accomplished, the net productive
value of the COWS of New-York would
be increased fve-fold beyond what il
now is.
Let us now suppose the annual ex-
pense of keeping COW is ten dollars,
making the cost of a million, ten millions
of dollars. AS a whole the capital in
vested in this property would yield a
fair interest ifthe COWS gave net profit
of two dollars each. To yield this each
cow must pay all expenses and one quart
of milk day for 200 days in year,
worth one cent quart. If all the cows
in the state could be made to pay ex-
oenses and yield five quarts of milk in
a day surplus, where they now yield but
one quart, it is plain the profits would
be five times greater than they now are,
so far as pound of butter, cheese, pork
and other products of the dairy are con-
cerned.
We make these preliminary remarks,
because farmers are apt to forget that a
COW that yields from given amount OF
forage consumed only one quart of milk
per day, over and above the expense oil
her keeping, is really worth only one
fifth as much for dairy purposes, as she
would be if her daily product was five
quarts instead of one, surplus.
1t is not our present purpose to enter
into the matter of breeding cows on sci.
entific and physiological principles, in
order to show how any race will be like.
ly to grow better and better, for many
generations to come, as it has already
been improved for the production oil
milk, butter and cheese. 1t is the i'm
provement of the quality, and an in
crease of the quantity of milk from cows
in hand, that now claim the attention OF
the reader. The writer has the charge
and management Of fifty COWS belonging
to the CHICHESTER Milk Company
Experience at this establishment, has
shown that sleeping, or soaking cut corn
stalks in boiling water, for food for cows
greatly increases the secretion of milk.
Carrots are regularly fed, at least once a
day, to each COW. We intend TO plan,
ten acres with carrots and five with su-
gar beets, for feeding cows this season.
The Company have six acres of winter
rye sown for early feed by cutting the
same. The COWS are kept in a stable
or yard the year round. Major Stewart,
who has had the control of the farming
operations for the last three years, is con-
fdent that he has cut full eleven tons oil
dry corn fodder from single acre sowr
broadcast-the land of course is very
rich. Oats and peas cut green are ex.
cellent for soiling, and on suitable land
yield well. Clover mown, and abou,
made into hay, is capital food for cows
By keeping all animals off the field, ma,
nuring well with the things that nature
uses to make clover, and seeding thick
three heavy crops may be cut in sea-
son. All ruminant animals need a va
riety of food to preserve their systems
in n healthy condition Hance "a feed