Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1877-10-08

FEEDING FOR MILK AND BUTTER.

ally be very careful to select those cows
which promise to give not only quantity
but quality. It is foreign to our pur-
pose to discuss the different breeds or
the best mode of judging of the quality
of the cows, but for butter we can safe
ly recommend the Jersey, or popularity
styled, Attorney, and the Guernsey.
Their cream is very plenty, very rich in
butyraceOus qualities and of fine color.
If not to be had at satisfactory prices,
at least one of these breeds to every six
COWS Of other breeds should be kept to
color the butter; and if the farmer will
get good jersey bull, he will soon i'm
prove the quality of his herd. To judge
COW for butter, her hide should be
thin, soft and mellow, and under the
hair of deep yellow color; her udder
should be soft and yellow skinned, we'll
covered with zigzag veins, large and
broad; her tail at the end rich yellow
the,inside of her ears and around her
eyelids yellow. With such marks, and
the marks for quantity also, the pur-
chaser will not make a mistake IN Sc
lecting her. The system of Guenon on
escutcheons. or milk-mirrors on the I'D
der and thighs, is invaluable for testing
the quality of milk, and the length Of
time she will milk up to or near her
calving. The COWS which give poor
milk should be sold to butchers, and
their places supplied with good ones.
With good lot of COWS and bull
that has good escutcheon the farmer
must pay attention to the feeding and
watering. Out of nothing can come
nothing; therefore to have good butter
we must have good milk. The COW is
an artificial state on the farm highly
stimulated to produce milk as nearly
all the time as possible. Therefore the
machine must be supplied with the pa
bulum to turn out milk rich enough to
make butter This is not in the prov
incc Of this essay to say much of; but
in summer time the COWS should have
plenty of good rich pasture, so as to fill
themselves soon and easily and with
sweet and nutritious grass that has
strength, SO that they may not have to
work too hard for their living, and can
lie down and chew the cud and make
milk. The pastures should be kept
clean of weeds, for they will give bit
ter taste to the milk, and undefled by
pigs and poultry. There should be
groups of trees, necessary for their COM
fort, and comfort promotes secretion Of
milk. Water, access to which should
be easy and to be had at all times
should always be pure, whether running
or in troughs. No access should be al
lowed to muddy, standing or stagnan
water; this is very important, or tn,
milk will not be pure nor the ANNA
healthy. Shade should be provided il
each field, where the animals could be
coined cooled and be less annoyed will
the flies.
Toward the close of summer and il
the fall when the pasture is becomin,
short, the flow of milk and its richnes
can be kept up by outing for then
green corn fodder, sorghum, Hungarian
grass, or giving them an early crop o
sugar-beets. 1t is very important cor
should be sown broadcast or drilled in
so as to materially help out the pastur
at this time. Bran with a little corn
meal may be fed at evening it will pro
, mote the flow of milk and help kee1
them in good condition to commenc
the winter with.
In winter they should be fed upol
the best of hay; clover and timoth
mixed makes the best. and if cut earl
!, and cured to be as near summer gras
as possible, it is the best for a relianc,
In addition, they should have about te
> quarts bran and cornmeal mixed; mar
gold, carrots, parsnips, small potatot
and such roots, for variety and to kee
their systems open. Corn fodder {
blades, shorts, middlings, oil-cak
e pumpkins, etc., are all good. Corn foe
b der alone or as an reliance will ne
make good butter. The effects of clo1
er upon the supply of milk is vel
known the dry material of it is equi
: to beans for albumen. Albuminol
e matter is the most essential element
s food for the mich COW, and any def
4 iency in the supply will be attende
with loss of condition and diminution
the quality of her milk. A COW ca
d yield far greater weight of butter tn;
o she can store up in fat. A COW ma
!. give two pounds of butter a day, viii
half that quantity would not be laid {
. in fat if she was fed for that purpos
q Winter is the time it is most difficult
8 produce good-colored butter and fir
n from streaks and it is harder to come
II judicious feeding will help this We.
much. Where the stock kept is hume
;, Gus enough, it will pay we'll to steam
u cook the food and feed the hay-tea
y the cows; with little salt through
e they will eat up everything greedil
i A lump of rock salt should always
where they will have access to it.
. Hazards Batter and Butter Making.
o CHEEsE.-The following account e
= plains fully enough what is the matt