The Portland daily press., 1877-03-19
THE FARM AND HOUSEHOLD.
Lessons for Dairymen.

Lessons for Dairymen.
So far as our observation extends, there is
no department of husbandry in which there
is so much intelligent investigation and en-
terprise displayed, at the present time, as in
all matters relating to the dairy. Probably IN
no other direction is there so promising an
opportunity for the remunerative exercise of
care and skill in domestic industry; for the
production of staple articles that will COM
mand high market price, and at the same
time for maintaining and increasing the fer
tility of the farm. Heretofore the dairy
products of N England and the middle
states have held updisputed possession of the
leading markets, and have commanded the
highest prices: but now the strongest cempe-
tition at home and abroad comes from the
West, and in the list of Centennial awards
that section takes the lead.
In order that our rank as dairy state shall
be preserved, and if possible advanced, it is
necessary that every one interested in that
department should be well informed in all
that relates to its DEFICIENCIES and discoveries !;
and so far as is practicable, every one having
the opportunity should be an experimenter in
all needful and promising directions. 1t is to
be regretted however thai just where there
should be fullness of information the greatest
deficiency exists, as recent returns from some
dairy districts have shown how surprisingly
small the circulation of agricultural publica-
tions is among the patrons of butter and
cheese factories.
We present herewith in a condensed form,
extracts which we have made from the recent
communications and discussions of dairymen
in several different localities.
From THE N. E. Farmers report OF the
lecture delivered at the Vermont Dairy Asso-
citation, by DR.. N. Cressy of Massachusetts
Agricultural College, we take the following
extracts:
THE FOOD OF COWS.
He commenced his lecture this morning by
abiding to a remark made last evening re-
speeding the labor imposed upon our cows by
making them cut and grind their own food,
instead OF preparing 1t for them. 1t is qles.
ton, he said, to what extent an animal can
have its food prepared for it without injuring
the constitution. Although it is true that a
degree of vital forcei is consumed by the act
VI CucWluS, ytb CduIiOu Is uteucu GudC We
don't, IN our kindness to the animal, overstep
the bound beyond which we cannot go with
safety. There is such thing as spelling our
cattle by too artificial system of breeding
and feeding. Much of our thoroughbred
stock is diseased by mans interference with
natures laws-by his ignorance of the ami.
mails needs. Our choice animals are breed
ing consumption the lungs after death are
found to be greatly enlarged and badly dis
vyh hr,f oil =
pounds often weigh twenty, and are hard and
cheesy. Breeders should guard against in
creasing the productive capacity of their ami
mails to the danger of their health.
MILK FEVER.
In the treatment of milk fever, the first
w OFT q n
stantly. This will contract the veins, and
possibly crowd the accumulated blood along
in Its course. Then give heavy dose of Ep-
som salts to move the boWels--frOm halt
pound to a pound and half to dose.
Thoroughwort tea is good to give with the
salts. The dose must be repeated within an
hour, If necessary. Then give warm water
injections through rubber tube and tunnel,
to bring away the fecal matter in the lower
bowel Aloes Is horse medicine and should
be given in one-half ounce doses, but never
give it to COW. Salts are much SAFER. But
way to the apothecary's, then give warm
lard. linseed oil or molasses. The animal
must be physicked immedlately--there is no
time to lose. Keep the ice or cold applica-
tions on the head. and continue the warn,
water injections until the bowels are cleared,
if it takes wash tub full. IF the bowels
have become dormant, and there is no natur-
al movement, they must be cleared by wash
ing This will help draw the blood from the
head. He would also recommend the use OF
whskey to be poured down the throat to start
up an action in the alimentary canal. 1t is
one of the best uses it can be put to.
From the papers and discussions at the
same meeting we select those relating to
CHEESE MAKING.
The first paper of the afternoon was read
by DR.. Green Of Richmond, upon the subject
of"Cheese Making" branch of dairying
with which few men are more familiar, he
having for nearly twenty years had the per-
sonal management of the cheese factory of
President Mason, from which is annually
produ led cheese which holds the same place
in the cheese market that is held in the but
ter market by that class OF butter quoted as
'gilt-edged", Mr.. Mason's goods being prac-
tically ordered in advance of manufacture,
and chiefly by the consumers, thus saVipg
the commission usually taken by dealers.
The Doctor spoke Of cleanliness as of the
first importance in successful cheese making.
Without pei feet neatness good cheese cannot
be expected. Rennets are best when a year
old. They should be prepared in liquor and
enough used to coagulate the milk in ten
minutes. No set rules can be laid down for
the cheese maker, for success depends ON that
experience and Sodnd judgment which dictates
the work of the hour, for the weather, the
seasons and the quality and conditions of the
milk are all ever changing, and the cheese
makers processes must be changed and va
ried accordingly. He was in favor of partial
skimmiDg at some seasons, as the cream
tor butter making could not all be utilized in
the cheese, so that the butter made is often a
saving of what would be waste product.
Cream is too valuable to feed to hogs, and
rancid whey butter is too poor for oiling the
surface of good cheese. Quite as good cheese
can be made from skinned as whole milk, if
one understands bis business and Knows no "
TO cure il. The milk must be kept sweet and
good all the time, and the rennet added while
the milk is at low temperature. Enough
rennet should be used TO coagulate the milk
be pressed over-dry, but moisture enough left
in it to make it mellow. 1t should be cured
in temperature of so deg. to 80 deg, aud
marketed early. He was strongly in favor of
the curd mill in place of the sink.
DR.. Green was followed by Mr.. Gardner
B. Weeks, of Syracuse, N. Y, a gentleman
who has had large experience in dairy mat
tiers, dairy methods and dairy markets. He
said that he had no paper to read, and per-
haps could relate but little that would be new
from bis own experience during the past five
years or since bis previous paper read at a
former meeting Of the Association held at st.
Adams. The creamery system is the better
system OF handling milk for money making,
as butter and cheese from the same milk
bring larger returns than by cheese making
alone. During the past summer he had
spent number of weeks visiting the dairy
regions of California; had examined with
much care and pleasure the extensive ranch
OF Mr. Howard, formerly of Vermont. The
ranch contains 10000 acres, and is divided
into sections, and each under the manage
ment of tenant farmer who hires the land