Dodgeville chronicle. [volume] (Dodgeville, Wis.) 1862-current, 1868-06-26
Management of the Dairy.

/
| from the homestead, it is sometimes desl-
rable to milk them in the field, for drive
along hot road exposed to the sun does
as great harm to their milk as racing about
the fields when exposed to the sun. A
vessel is then taken on wheels drawn by
the mixers or horse, according to con-
venience, and this should be left to stand
in a cool spot, and be taken home steadily
with as little shaking as may be. The
cows should get a change of grass once a
week, even if to no better pasture; they
are found to feed better and keep more set
tied than if let longer in one field. A
good supply of fresh good water for them
is indispensable for their doing we'll and
yielding quantity of milk.
Cows which are breachy, or inclined to
be restless, or vicious, should be got rid of
they are not only troublesome and likely
to lead the whole herd into mischief, but
from the state of feverish excitement in
which they generally are, their milk is not
| fit for mixing with that of the rest of the
cows.
This vice of jumping and throwing down
fence, is, almost without exception, taught
to cattle when they are young, by careless
and lazy owners. Neglected fences are
soon thrown down as the cattle rub against
| them, without any design ON their part.
They cannot be blamed for their rubbing
against every fence corner, for it is their
nature If he fence falls, it is their first
lesson, and hey walk over triumphantly
into the better feed in the next lot Any
animal of good sense puts the rubbing and
the good bite together
When driven in from the pastures at
night, every COW should be thoroughly Sc
cured in her own stall, quietly and kindly.
Thus secured, a vicious cow is manageable
in one way or other, and all the others will
cheerfully yield their milk My own rules
for milking are as follows: Let every
mixer have his or her own milking stool
Let every pail be perfectly clean. No talk
ing among the mixers when at work. II
a COW is FESTIVE, sooth her with kind words,
and gentle patting of the hand on her
sides, and soothing rubbing of the udder
and teats. Milk rapidly, with both hands
| MIR cledn-every drop which can be
drawn. The operation of milking is very
tedious from the cows not standing, and
often much milk is split from the awkward
moving of the COWS, and the whole is not
taken from them, which it is sometimes
under these circumstances, impossible tC
do. This on every account should be
avoided, for the milk that comes last is the
richest, and, besides, if the COWS are not
clean MIXED, there will be gradual dimi
mutton Of the milk perceptible daily; fol-
these reasons the greatest care should be
taken that the cows are clean MIXED
Each mixer should have his or her owl
COWS, for they get accustomed to partic
ular hand, and yield their milk more freely
to friend than to a stranger. AS soon a.
the COWS are MIXED, turn them out unless
in cold rains, when they are better to b.
/ kept in the stables with little litter to liz
upon, and keep them clean; give fodder
/ of hay for the night, which they will al
ways relish. I name the hay, presumine
that every good dairyman, unless in extra
ordinary seasons, will have some left aftel
the foddering season is over.
Cleanliness should not only be rigidly
enforced in the milk-house, but also in the
byre and yard, and field, and in every
place where the COW is fed, or MIXED Il
is necessary that the COWS should have an
abundance of pure water, so placed that
they can get it at all hours, without under
| going fatigue by travelling to and from it
| Cows which are driven any considerable
| distance to water, become so heated and
excited that their milk is not suited fol
producing a good quantity of butter, OF
| cheese
Stagnant, muddy, or impure water is en-
! tirely unfit for dairy COWS, or for washing
! butter, or the milk or cream vessels.
AS to what branch of dairying is the
most profitable we leave each one to de
eide for himself Dairying is carried or
for profit whether cheese is manufactured
butter made, or the milk sent to the retail
ers in cities and towns, it is certainly no
done purely for sake of supplying genu
inc article to the consumer, and as eacI
commodity is influenced in value by tn,
price made in market by the other two il
| generally occurs that little is gained by
changing about, now making cheese anC
then butter, for with regard to these arti
cles, when.expenses and contingencies arc
| fairly considered, it is not worth while tC
argue on the subject, as should cheese
from certain quantity of milk come to sc
many more dollars than butter would
! there is set off between sour milk and
whey, as also in the extra cost of labor
necessarily bestowed on the cheese
! There are other matters requiring consid
| Grafton. Before dairyman is perfect in
| his business, the quantity of each cows
| milk should be proved by setting the morn
ing or evenings production in separate
| pans, and comparing the cream taken
from each, for it will be found there is an
extraordinary superiority in some COWS
over others, and in herd of 100 animals
/ if attention is given to removing the in.
ferior qualities, and replacing with Others
which give rich milk, $500 or $500 addition.
al profit may result the first season.-Am