The Caledonian. [volume] (St. Johnsbury, Vt.) 1837-1867, 1847-06-12
Farming, &c.
Milk---Its Production 4 Prop.
critics.


critics.
There is no product of modern husbandry
tbat better deserves the study of the farmer
Than that of Milk. IL is the natural and most
appropriate food for the young and growing
bodies of the highest order oflving beings
Milk is remarkable for holding in solution
every element required by nature to form
lean meat tendon, bone, brain, nerves, hair,
wool aud every other organized substance
found in the body of man, or his domestic am
mals When we compare the yield of this
We.sustaining fluid, as drawn from the best
.cowsm civilized society, with that afforded
brittle native wild cattle ofCulifornia or the
mimproved breeds ofMissouri aud Southern
Illinois, we witness demonstration of the
fact that the natural secretion ofmilk can be
vastly augmented by artificial means.
1t is practical question Of great moment
whether human skill and science can farther
improve the milk-torming capacity ofthe one
million of COWS now kept in the state of New
York. Can any available change be made,
either in the breeding or feeding of these an
finals, by which any given quantity of grass,
roots, or grain will yield more milk, more hut.
ter, and more cheese that il does? Is il pos
sibe in the course of time TO produce mil
lion Of cows in this State all of which shall
be as valuable for dairy purposes, us the one
thousand best cows now kept in it?
That such result can be accomplished, we
entertain not doubt And were it accom-
plshed the net productive value of the cows
ofNew York would be increased fve-fold be-
yond what it now is.
tus now suppose the annual expense of
keeping COW is ten dollars, making the cost
ola million ten millions of dollars. As a
ubnIa tnp nitnl nUastaI IL, tbis
would yield fairinterest ifthe cows gave a
net profit oftwo dollars each. To yield this
each COW must pay all expenses and one
quart ofmilk day for 200 days in year,
worth one cent quart. If all the COWS in
the state could be made to pay expenses and
yield five quarts Of milk day surplus, where
they now yield but one quart, it is plain the
profits would he 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, be-
cause farmers are apt TO forget that acow
which yields from given amount of forage
consumed only one quart of milk per day, ov-
er and above the expense Of her keeping, is
really worth only one fifth as much for dairy
purposes, as she would he ifher daily prod
uct was five quarts instead Of one, surplus.
Hlo Hul Oul 'iCSCll ~ GlllCI llltO tllC
matter of breeding COWS on scientific and
physiological principles, in order 10 show
how any race will be likely to grow better
aud better, for many generations to come, as
it has already been improved for the produc-
ton ofmilk, butter and cheese. 1t is the i'm
provement of the quality, and an increase Of
The quantity of milk from cows already in
hand that now claim the attention of the
reader The writer has the charge and man
acenent of so cows belonging 10 the "Roch-
ester Milk Company" Experience at this
establishment has shown that stepping, or
soaking cut corn stalks in boiling water, for
food for cows, greatly increases the secretion
Ofmk. Carrots are regularly fed at least
once day to each COW. We intend to plant
ten acres with carrots and five with sugar
,eets, for feeding cows this season. The
company have six acres ofwinter rye sown
for early feed by cutting the same. The cows
are kept in stable or yard the year round
Major Stewart who has had the control of
the farming operations for the last three years
is Confident that he has cut full eleven tons of
dry corn fodder from single acre sown
broad-cast-the land ofcourse is very rich.-
Oats and peas cut green are excellent for soil
ing, and on suitable land yield well. Clover
mown, and about made into hay, is capital
food for cows. BY keeping all animals off
the field, manuring well with the things that
nature uses to make clover,and seeding thick,
three havy crops may be cut in a season. All
rumnant animals need a variety of food to
preserve their systems in a healthy condition.
Hence, feed of clover, timothy, oats, peas,
corn-cob meal cooked, brewers grains short, |
corn-staiks potatoes, tugnips, carrots, beets,
pumpkins, &C., can be variously combined so
as to suit the appetite or within of each COW,
aud cause her to elaborate generous guam
n'y ofmilk, ifnature has endowed her with
The power for so doing. Water, salt, pure
ar, and clean stables must all be attended TO
SSweh as regular feeding and milking.
Where cream is churned, the temperature
SHOULD be about SIS degrees; if all the milk is
onurned, its temperature should be ten de-
srees higher. Considerable care is necessa-
~ I 10 separate all the butter from the butter
nlllk' BY evaporating the latter to dryness,
ana testing for butter, we often find quanti-
OF which, if saved would add considerably
S 20 tne products ofthe dairy during a season.
OF" pun greater care is necessary in making
fvheese, not only to ceagulate all the casein,
Wneese,) but to save from running into the |
whey the oil or butter in the curd. Cheese
apt to be injured by an excess of rennet, or
VAcess OF salt, or those of a bad quality.
10 PROTECT YOUR VINES. To nrotect c,,-
cumber and other vines frop, b,u, ,..-