The New Orleans daily Democrat. [volume] (New Orleans, La.) 1877-1880, 1880-03-21
AGRICULTURAL !,
The Farm, the Garden and the
Dairy In March.
Timely Hints for Dairymen and Poul-
try Raisers What Our Farmers
and Planters Should Be
Doing Just Now.

ana Planters should be
Doing Just Now.
SELECTING DAIRY COWS.
The National Live Stock Journal gives the
following advice on this subject: Look first
10 the great characteristics OF dairy COW
q large stomach, indicated by broad hips.
broad and deep loin and sides, broad or
double chine-these indicate large digestive
apparatus, which Is the first essential re-
quislte to the manufacture Of milk. Second
", q good constitution, depending largely
upon the lungs and heart, which should be
well developed, and this is easily determined
by examination; but the viROr ana tone of
the constitution 10 indicated by the lustre Or
whole makeup. Thirdly, having determined
her capacity for digeetlng surplus food for
making milk, look carefully to the receptacle
FOR the milk-the under-and the veins lead
ing 70 y. me coy may assimila .t,a. large
lay on flesh and fat; but II she. has
d long, broad and deep udder, with large
milk veins, II ls safe to conclude that her
large capacity for digestion and assimilation
the udder 10 the first point to look at In a
curgory examination OF a COW. for nature is
not apt to create IN vain. II 1t reaches TO the
back line OF the thighs, we'll up behind,
reaches well forward, Y broad and moderate
and elastic II may be inferred that nature has
provided means for filling Il. Ii the udder
hs y small round cylinder. hanging down IN
front OF the thighs, like o six quart pail. the
digestive apparatus she may have. "A yellow
skin and a yellow ear Qnsde) Is almost uni
4versaliy regarded as present In a COW that
gives rich yellow milk; but after you find
the indications mentioned above, you may
admire as many other points MS you please
such lis iirst-class escutcheon, . long, slim
tntl, beautlfully-turned, dlshinR face: u
drorpinR, waxy horn. small, straight,
elm leg, or any other fancy points; but do
not look for these till you have found the es-
sEentfals.
BUTTER MAKING.
Fresh milk often contains foul taints and
eodors introduced by the COW drinking impure
water, inhaling impure air. or BY eating un-
Impurities inter- being passed through the
complicated organism OF the COW, Is 1t to be
wondered at that It 10 80 great medium OF
absorption when set In vessels In tho milk
room? Wholesome food, pure mir and water,
and IN eye to. general cleanliness are indls-
pensible conditions to good butter making.
MILK vessels require a liberal use of scaldinR
water and should be aired and "sunned"
IN the open air: Churning is best accom-
plished when the cream is perfectly "ripe
the cream being maintained at temperature
OF about Coz during the operation, which
should be carried On ut the rate Of about forty
strokes Of the dasher per minute, quickeninR
the strokes toward the termination OF the
churning. When the buffers shows signs 81
coming ny forming into minute specks, the
gathering will be facilitated by pouring
cold water into the churn. The butter should
not be allowed to gather into a mass, but
or particles the size Of small hickory nut,
placed on q sieve, and cold water poured on
the mass till oil the buttermllk Ia washed
out; salt ut the rate OF an ounce to the pound
aside several hours to allow the salt to pene-
trate before receiving final working.
YOUNG ANIMALS.
1t is a critical time with young animals,
and sometimes with old ones. Those that
have been we'll kept will continue to do we'll,
but It is safest to give all young animals, es-
ood O. BY q p az en ne
and close herding Of the winter, and some
laxative ID required. Otherwise the danger
Of febrile diseases. Of which black quarter |
eanthrsx or carbnncular ,erysipelas) is the
of EPSON salts, or half an ounce Of hyposul-
phite OF soda, given twice, may cave q calf. |
A pint OF linseed oil, given two or three times |
TO COW or . horse. will help the digestion,
coat, which ts accompanied by the Irritation
Of the skin and slight fever.
TuRKEY RAISING
EIt Is just as easy to raise turkeys as 1t is to
EaAse capoa8es-aiter you know now. 10
oe6ll y 70 M9niy Important 20 have good
breeding stock you can not raise good.
strong, neaitny Mrds from STOCK that has
seen darwied anu weakened by neglect and
~ n-an lo1 pIee9lnR. ~. AZ general thing
Il IaEmeIs VII seiL OF ~ tne neaviest ana best
9lr6s 10 tne Iall because tney Will bring few
collars more. ~ SHOULD be right the other
way. Awa We seiect me very pest Ior breed
ln4. ana sell On Inc resi-. RoDpler that is
tnree Years oio, anu mems mat are two or
three, are better ior breeders than younger
Stock. l wonla advlse az VINO nave the COM
mon no stock. ana nave prea ln,and.ln Tor num-
per o. years, 70 roast the 9obblers as soon as
possible ana get bronze, or white Holland
xobbler that is at least two years OLD. From
the MIDDLE OF January until March the breed
but not food enough to lay on fat. Give beef
scraps Wlth me grains Tour times 9 week.
LOOK OUT Ior tne eggs thaC they 40 not get
n %