The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1871-06-03


Rich feed in abundance, is absolutely cs-
''ntial to successful butter making. A certain
mount of food is required to support 1.-THE
nmal, and If only that quantityis given, it is
lie 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. If now the COW can be induced to
Cat, and will assimllate largely increased
quantity of good food, the quality of the milk
very greatly improved, and while the
mount o. butter Is increased, its quality is
a 90 improved.
o tendencyto lay on fat under high feeding
generally thought Objectionable in COWS for
Try purposes. We do not, however, view it
Just that hight, very strong tendency in
that direction without any corresponding ten.
dcncy toan 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 Interruption in the
s'ppiy offood, affects the butter production
in the case of COW in low condition. and If
it be continued, it is presently manifest in the
decrease in the quantity 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 q
natural result the consumption ofthe oleinc
or liquid fat of the butter to keep up the
animal heat, and il 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
It's waste, such as warming the feed and water.
and the stables, tend to the increase of butter.
Cows, in pastures with an abundant supply
ofmixed grasses, free from foul weeds. and
with plenty Of good clean water to drink.
without having to travel far for it. or to suck
II from foul mud-hole. with an occasional
shade in which to lie and chew their cud at
their leisure, and shed or stable with a we'll
filled rack to which they can resort in stormy
weather, are in about as good a situation to
produce much and very choice butter as they
can well he, and the nearer to this condition
they can be kept the better. Hence, if a
drouth prevails, or If for any other cause it is
thought best to supplement the feed, let it he
done in manner, if possible, that they may
feel ana 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 yet those half grown
or watery articles known as green fodder.
Selling crops fed green, are for the most part
good tor the production of large quantity of
milk but not large quantity or good quality
OF butter. If cured, or partially cured, thew
are very great help in a short season. Early
cut and we'll cured meadow hay of good
quality and well cured corn fodder cut fine.
favored with pulped roots, and seasoned with
liberal supply of corn meal are very good
substitutes for pasture grass for summer and
winter feeding. But whatever the quality,
the quantity should never be stinted.
The driving of cows considerable distances
causes waste OF the animal tissue, which must
be made up by 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 increased respiration is con
siderab!y increased. So cows that are obliged
TO keep upon their feet most of ehe day trav-
cling about in search of food, secretc less
milk, and Ola poorer quality than those that
I'LL themselves with less labor and more quick
~. and retire to some shady nook to digest
their food at leisure
Keeping too much stock for the supply of
iced, is a very common failing among dairy
men. Makeshifts of every kind, IN feed. in
stock, in implements, in help, and in the
product, are all unworthy the good dairyman
II his means will not permit him to keep
twenty cows, and keep them we'll 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 UP ten
Ill his means will permit him to keep more.
II IS by no means an uncommon occurrence
ioi men to keep so many cows that their
profit Is intniteSsimal when one-half or two
thirds as many might, on the same feed, have
paid fair profit on the investment and labor
All the operations of dairying. including
feeding and milking, should be done upon
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 the
business, the most scrupulous cleanliness must
be practiced. All offensive odors, such as
arise from carrion or other decayed sub
stances, animal or vegetable, in the pasture or
stable, or in or around any of the dairy build
ings; and all kitchen or Mushroom suds, or
any OF the germs Of putrefaction which have
their origin and growth in all sorts of out of
the-way places where there is the least deposit
ot any putrescible matter, ifno worse than
spilled mix, arc sure to leave their impress
on the produce ofthe milk. New milk, cream
and butter are well known to be powerful ab-
sorhen,s, and it is proved, past a doubt, that
milk Is affected by these offensive matters
while yet in the udder, probably by the inhal.
alton Of the COW. r .. T.....
Want of space compelS us to pass over the
important subject of dairy buildings, with the
single remark that the temperature and ven
tilation must be under tine control of the
operator, and il il idle tn hone for uniform,