Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1881-04-08
Feeding for Milk.

So far as my experience in feeding
for milk, for the purpose of sale and for
making butter, has gone | have found
that what is best for the one is best for
the other. For in butter-making one
wants the largest quantity of the richest
milk, and as a milk producer who had
pride in serving my customers with
the best of milk, and an interest in get
ting the most of it my feeding required
precisely the same result in one case as
in the other cannot say, however, that
my experience in supplying milk of this
kind to the market has been favorable,
for have found that the public seem
to think "milk is MILK anyhow, and
if competitor comes around and offers
the commonest kind of milk for five
cents quart, purchasers will give up
taking milk that will yield twenty per
cent. of cream, if it costs five cents. So
that with pure Ayrshire and Jersey
COWS that will yield n pound of butter
for seven quarts of milk, and with but
ter readily salable at forty cents a
pound, it is more profitable to make
butter than to sell milk.
If one wants large quantity of fairly
good, we'll favored milk for sale, he
will find the best and cheapest food to
consist of sugar beets, or mangels cut
and sprinkled with wheat shorts, or
shaIps. or bran, end the best clover hay
or corn fodder cut and mixed with a
thin slop of stepped malt sprouts and
cotton seed meal or corn meal. have
fed my milking COWS as follows: Morn
ing feed, cut hay or cornstalks, wetted
with the aforementioned slop, made
as follows: Two quarts of NAL. sprouts
and one quart of cotton seed meal or
corn meal per head, soaked in water in
barrel for twelve hours. This slop is
poured over the cut fodder in mixing
is equally distributed; then heaped
bushel basket is given to each COW.
Any COW that is especially good feeder,
and will pay for it, is treated to quart
or so of ground feed of corn and rye
bran in addition, scattered over her
mess. At noon, a peck per head of cut
sugar beets or mangels, sprinkled with
quart of the above ground feed, is
given. At night the morning feed is
repeated. But if l could not get six
cents quart for milk, / would double
the allowance of roots giving no meal
with them, and give malt sprouts and
bran, or only coarse wheat or rye mid
dlings, made into the slop above de
scribed. This will make as much OF
more milk of good salable quality, but
not so much cream. If one is near g
brewery and can procure brewers
| grains, these are an excellent and
wholesome food when mixed with corr
meal. A bushel day, with four quarts
of corn meal, given to a large COW, with
hay and fodder, will produce copious
yield of rich-lavored milk, of a good
body and color, although not rich il
cream; but thick, creamy-lookine
milk. with only five per cent. of cream
will be more satisfactory to the con
sumer than pure Jersey milk, witt
twenty-five per cent. of cream, bu
which is thin and blue when the cream
is taken off. This should not be for
gotten when considering the feeding o
cows for milk. The best COWS for +;
milk diary are large grades of Short
Horn, or Dutch and native, as thes'
yield large flow of milk, not rich il
cream, but thick and of rich color
Food is necessary condition, but if i
is not put into the right kind Df milk
machines, it is wasted, or diverted
from its most profitable use.-H. SteW
art, IN Country Gentleman.