Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1871-05-26
what aud How 10 Feed for Butter.

privilege.-He Herald Of Health.
What aud How TO Feed for Butter.
RroH feed in abundance, is absolutely es
sential to successful butter making. A
certain amount of food Is required TO sup
port the animal, ard If only that quantity
Is given, 1t is idle to expect any return in
milk. A certain other amount goes to the
production of milk, and up to certain
point in every animal the production Of
quantity takes precedence of quality. II
now, the COW can be induced to eat, and
will assimilate largely increased quantity
of coed food, the quality of the milk is
very greatly improved, and while the
amount of butter is increased, its quality is
also improved
A tendency to lay on fat under high
feeding Ia generally thought objectionable
in cows for dairy purposes. We do not,
however, view 1t in just that light.
very strong tendency in that direction,
without any corresponding tendency to an
increase of milk and butter would, of
course, be Objectionable. The fat, stored
away, is the animals balance wheel. A
cold, stormy day, or any slight Interrupt
ton in the supply of food, affects the but
ter production in the case off COW in low
condition, and if it be continued, it is pres
emily manifest in the decrease in the quanti-
ty of the milk, and lastly in the condition
of the animal.
1t is well known that winter butter is
almost always much inferior to summer
This is a natural result of the consumption
of the oleine or liquid fat of the butter to
keep up the animal heat and if we would
counteract this effect and keep up the
quality of the product, we must increase
the supply of respiratory food.
Whatever tends to the production of fat
or heat, tends TO the production Of butter,
and whatever means may be employed to
lessen its waste, such as warming the feed
and water, and the stables, tends to the in
crease OF butter.
Cows, in pastures with an abundant sup
ply of mixed grasses, free from foul weeds,
and with plenty of good clean water to
drink, without having TO travel far for it,
or to suck it up from foul mud hole, with
an occasional shade in which to lie and
chew their cud at their leisure, and a shed
or stable with a well-tilled rack to which
they can resort in stormy weather, are in
about as good situation to produce much
and very choice butter as they can well be,
and the nearer to this condition they can
be kept the better. Hence, if drouth
prevails, or If for any other cause it is
thought best to supplement the feed, let it
be done in manner, if possible, that they
may feel and believe that they are still
feeding on their delicious pasture grass.
1t is not good policy to force upon them as
food, dry woody stalks of any thing, nor
vet those half grown. or watery articles
known as green fodder. Soiling crops fed
green, are for the most part good for the
production of large quantity of milk, but
not large quantity or good quality of but
ter. If cured, or partially cured, they are
a very great help in short season. Early
cut and well cured meadow hay of good
quality, and well cured corn fodder cat
fine, favored with pulped roots, and season
ed with liberal supply of corn meal, are
very good substitutes for pasture grass for
summer and winter feeding. But what.
ever the quality, the quantity should
never be stinted.
The diving of cows considerable dis.
tances cause waste of the animal tissue
which must be made up by a draft on the
caseine of the milk, and upon the butter
indirectly at least while if driven beyond
their slowest gait, the direct waste by in
creased respiration is considerably increas
| ed. So cows that are Obliged to keep upon
their feet most of the day travelling abou!
in search of food, secrete less milk, and OF
a poorer quality than those that fill them
selves with less labor and more quickly
and retire to some shady nook to digest
their food at leisure.
Keeping too much stock for the supply
of feed, is very common failing among
dairymen. Make-shifts of every kind, il
feed, in stock, in implements, in help, and
in the product, are all unworthy the good
dairyman. If his means will not permit
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well and work up their milk in the very
best manner into the very best product
and to sell it to the best paying customers
it is better to keep but ten, till his mean;
will, permit him to keep more. 1t is by nc
means an uncommon occurrence for mer
to keep so many cows that their profit il
ininitestimal when half or two-thirds al
many might, on the same feed, have paiC
a fair profit on the investment and labor
All the operations of dairying, including
feeding and milking, should bs done upoI
some regular system. The same person
should, as far as practicable, do all the feed
ing, and at regular intervals and so of the
milking. In every thing pertaining TO thC
business, the most scrupulous cleanliness
must be practiced. All offensive odors
such as arise from carrion or other decay
ed substances, animal or vegetable, in thu
pasture or stable, or in or around any o
the dairy buildings; and all kitchen o
wash room sm' lis or any of the germs o
putrefaction which have their origin anC
growth in all sorts of out the-way
places where there is the least deposit o
any putrescible matter, if no worse thar
spilled milk, are sure to leave their i'm
press on the produce of the milk. New
milk, cream and butter, are well known II
be powerful absorbents, and it is proved
past doubt, that milk is affected by thes'
offensive matters while yet in the udder
probably by the inhalation ofthe COW.
Want of space compels us to pass ovel
the important subject of dairy buildings
with the single remark that the teApera
ture and ventilation must be under th'
control of the operator, and it is idle Il
hope for uniform success without thest
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