Fayetteville observer. [volume] (Fayetteville, Tenn.) 1850-1966, 1852-01-20
Gbp ID rnler.
Tf5a Ii frle..f U,@ce Rsportf 1881,
RemarkS on IjairY Cows, ste.

ItFih"iAs va Duii tYNc. " u u
Every dairynan should raise las
oap cows. Ia purchasing, ii is mol
always easy TO obtain cows Of the
BEST q2ality, and, Where such can
&c bought, tie outlay is SO cohsid-.
era5Ie, that Is general rule, il is
not advisable for The farmer, 10 in,
<af 'he expense 1t VII he more
economical 70 wait. two or three
Years, il which time he can raise
Them The farmer will lot feel
the expense Of raising ten, fifteen,
OF twenty cows ffooi calves as he
will the outlay Of buying tbat num-
Der. Add to this he is more sure
TO raise good COWS Than he. is toget
them BY purchase. Heilers Well
kept will generally come IN the
spring when they are two years
oh, and three such heifers will
make as much butter and cheese
the FIRST season, and give milk, as
two iuIi-groan { ows Of the same
qualify,
Cow Of a good constitution and
wrll kept wIll improve till they are
eight year old, aud many win grow
better for butter and cheese till
fhey are en or even twelve years
old. Good healthy cows ID not
ordinarily diminish their dairy quail
tiles til III BYPASS their fourteenth
scar. i ave kept some COW till
'4hey were sixteen and even eigh-
teen years old, without perceiying
any filling off of'lheir good dairy
/ prophecies. From my experience,
il is safe to keep good healthy COWS
ID The dairy one milking season. af-
Ter tlMy are fourteen 4ears ID.
| haye a small taay of rIcnty-
two cows, all OF which I raised from
PALS Is. Most of them gave milk
bit TWO yea rs old. ! DO not allow
my COWS 4 80 dry more than from
six 10 eight weeks. December
Dol; W E are n w, in my family,
making butter of the first quality
Tor the tai IIe Winter has been Sc
yefe during the last -four weeks:
totvs are pa nothing bul good hay.
We milk every day at noon: at
this time Of the day we think we
get more milk than we should at
either night Oh morning, or at both
night and morning The milk is put
into h common Tin milk strauner,
ihenihc strainer IS sci Into vessel
Of boiling water over the fire, and
allowed I'd heat until the milk is
nearly sea l.led, when.iI is strained
into pans a nd sci into a warm stove
room for llIf cream to rise. About
tile SECOND IIay. the cream is taken
of. warmed to sixty-lwo degrees,
and chwnd ID. II then cburhs in
from ten I'd fifteen minutes, and the
bu;tfr is good, rifb, and yellow:
Bf this me ns we make about half
the amount Of butter after winter
i
has fairly 5 ii in that we do from the
same cows III the months Of Sep
timber and October. My expert
cnce is, thai /, By ihis management,
cows are qhlte as good for The dairy
the follow 1ng summer as though
they Lad gone dryItiiree or even
toer months.
As far my affirmation ex-
tends, it is a common practice with
dairyncn 10 kill Their calves at
about seven DAYS old. The prac-
lice deserve and should receive
Ieprobcnsiob. IL tends 10 prevent
al improve mcnt in cattle, and il
yields no prd Fit 10 its aBettors. My
practice is ID select lorfaising Ilmy
early we'll ormed calses. These
are allowed 10 suck from three days
= a week, when they are taken
away from dle COW and fed with
skim milk. When they ave about
one month dlj, we PIT into each
mess for calf about one gil Of
shorts or oatmeal, increasing The
quantity as be cell grows older, toi
a half PM for each mess. When
such number of cows come in
! that we lhinE il desirable to make
cheese, we pQmmence cheese ma
king and fceE the calves with whey
and shorts OF oatmeal, Instead Of
sllia-milll; thlllng care TO have the 4
calves in plehty Of good fresh grass
for feed. + be late calves we. let
suck all the milk Of the cow till
theyare FROM four TO five weeks DID,
,,.I..n thew = In enld fbr3veat When