Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1882-01-26
Effect of Food on Milk, Butter and
Cheese.
BY DIR. STUART, VETERINARY SURGEON.

The various means adopted by dairymen
and COW feeders to increase the quantity
Of tactical fluid is question that ought to
be studied by everyone connected with the
production or use of milk.
In the country, where a farmer keeps
cows for butter, a certain mode of feeding
is the rule. and for the special manufac-
ture Of cheese. the same. When butter
and cheese are both wanted, double de
mand is required of the milk, and food
should Ne given in accordance with this
demand.
The farmer who feeds for butter. without
considering the character Of the food-.ay
grass. corn-stalks and clover without meal
or grain-does not know. perhaps. that he
i, not getting the full benefit of his cows
produce lie plods on day after day, taking
what be can get, without thinking for his
own benefit. The COW kept for butter and
cheese requires food rich IN casein and fat
forming elements. such a., bran, crushed
corn and oats. well steamed SO as 10 be easily
a>>imllatcd with other bulky food, oil meal.
boiled potatoes. turnipS and mangel wurzels.
Brewers grains and glucose are not butter
or cheese producing foods and no ferment-
ing food i healthy for mich cows. in any ca
pacit,. The crowning food Of all is barley
meal, bean meal, pea meal, aud lentils.
With thesr. the butter takes on that bright
annotto color, having sweet, firm nu,iy
taste. and both milk and butter keep their
favor and color better than when fed on any
other kind of food
Raw turnps give the milk rancid smell,
and the butter has sort Of MP TO the taste.
Batter or cheese made from the milk OF
>will-fcd cows will not keep swee, OF fresh
for many hours. The cheese becomes
hollow and frtid. atery fluid fills the space
in short time it will fall TO pieces. giving
of loaihsome smell. and instead Of weigh
Ing 60 pounds, a, j, did when il left the press,
it will not weigh 40 pound, in ten DAYS
after being placed in the driving room.
TIN, j. proof that the food mu., be r.
dAptcd TO the purpose for which the COW i
wanted. 1t makes no difference ~ha, the
breed Of cows i. ANY breed that viii give
a large flow Of mix should br selected. If
qaanu,! i, wanted. II quality j. desired.
j, can be improved by feeding and good care
Mix j, highly heterogeneous and o>,.fcrou.
food, as nature j, first concerned in grow
ing the frame and developing blood. bone
and muscle
An every Ia! example can easily lee gwen
To prove ;ha; gra,,-fcd COW vii, only give
one pound Of butter 10 twenty-five Of mix.
when corr meal die; viii give one pound
10 ten Of milk and COW FED on bra. or
pea meal has been known To give one pound
Of butter to ~ Of mllk-and m.lk Of
superior quality j, left after the cream has
been taken OF. with ca>ein of the richest
kind and best adapted To the Manufacture Of
cheese. The CAcIder Of the English. O.d
Paddock, and Yorkshire. think. excel the
Gauda Of Scotland. uElc,, the COZ, are f,l
on bean meal. Swiss cheese require, = large
percentage Of cream To come up 10 that
made Of milk produced from bean or pea
meal. have no hesitation IN recommend
lng beans imported from Gre4, Britain. to
feed our COW, when on pasture. or . more