The Republican journal., 1875-05-27
arm, Garden and Household,
To Make the Dairy PAY.


dairy tor profit unless it is the sheep-hus-
bandry in some favored localities, where
dry upland paSturage abounds, and there
Is good market tor mutton There are
three dairymen to one shepherd in the
country. and the capital invested IN the
d ury business is quadruple that in sheep
AuSbandry 1t is curious to notice that
while some OF these dairymen are making
money, others are complaining OF hard
times. 1t IS not difficult to see what makes
the difference IN these two classes, and we
propose 10 consider what are the conditions
vi success in the dairy business
The first and fundamental condition is a
good herd of cows. We know of dairies
in which the COWS average their owners
gross returns varying from 500 to $3.50.
heee we call good paving dairies. There
are Others In which the average runs as
Low per cow aS so This is not a paying
business. and generally the prime cause
of profit and loss is the quality OF the cows.
Mrs harrington SAYS there is as much dit
terence in cows as in other folks and she
I~ Iigit a. i book in this point A few
poor mlker~ in a herd reduce the average
product and quality, and if the number OF
these poor klnc Is too great the average
may be reduced below the point of profit
\ herd of COWS is like a hive OF bees, there
may be 50 many dr0ues that the working
bees cannot support the swarm, and in
mi. -.;s.. th- ,l4irvmrn mnst do az the
,,nreu L4.d,.s order tha destruction of
tLe uou-lroducrrs cow that win moi
produces paying amount Ul milk should
M speedily turned over to the butcher.
For dairy purposes, it is not very ma
terial whether the herd be composed Of
natives. or GRADES. ur ,hurouphhreds. but
M i. natural that Ibe COWS should be adapt-
,,i to die branch Of ,Ialry business which
II pursued II butter il the objective
pJnt then the quality of the milk should
be more regarded than the quantity. There
is no doubt that the Jerseys produce the
most oleaginOus milk. In well authen-
iir4tcd tq.cs Jersey milk has been known
OIL Weld A. per cent. ot cream and five
quart, ut lhis milk have made \ nounJ of
butter The AVERAGE per cent OF cream
from common COWS Is nrohahly not oyer
twelyo. and the AVERAGE amount of mill,
required ID make il ,Olnd of butter is NOT
tar from twelve quarts. For all the prac-
ucal PURPOSES of the butter maker grade
Jerseys are quite as good as the full blood,
and there is u0w and then a native COW
which equals the best Jersey in her butter
production Such natives are, however,
lew and far between and when we secure
one, we ara. hy mo- means s,lre of secnrino
a calf from hen. of like character. but anv,
even. the least strain of Jersey blood is
certain la improve the quality OF the milk
tor buttnr
Ii th,. chief end of tln dairy j. m,l;no
cheese or ,endino milk TO market then f
,vou]d be tollr to keen Jersey cows for
aasein does not abound in their milk. and
# is too creamy 70 he afforded af the or
dinarv price The Holsteins give laroe
amount Cf mix. and they are therefore
good !oy dairymen who send their product
to market Holstein milk is also rich in
cream. and makes a very respectable
cheese, though not 50 creamy as the Av-
Shire. which also combines oil and casein
in the best proportions for all sorts of dairy
purposes For consumption in the family |
we prefer Avshire milk to jersey. as the |
latter is too creamy tor little folks to eat,
nut furnishing them with sufficient materi-
Il! Tor growing muscles and bones. 1t is |
worthy ot passing note that Jersey skim
nilK IS blue enough, as the emulation of