The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1884-04-18
THE DAIRY.

be as particular with her as with cost
lv jersey or Friesian. and see if she
will not respond handsomely. That Is
the current talk, and there : good
deal in it-N y. Examiner.
We are happy to see that some
dairvmen are beginning 10 think for
themselves. At meeting of the Della
ware County Dairymen Mr.. Gilchrist
said: The man that makes more
butter by feeding makes better butter.
| have seen cows milk churned sepA-
/ ratelv, and know that the COW that
made the best butter made the most.
American DairymGr.
in response TO an inquiry the New |
York Times says: ''Holstein cattle are |
red and white, that is, the real cattl-<cs !
Holstein. There are no true Holstefn \
cattle in this country. Those called |
| Holstein are really Holland or Dutch |
| cattle. and are black and white spotted
or pied. 1t would be Just as reasonable
To call Chinaman a German as to call
Dutch cattle HolStein. But vet 1t Is
done, and it makes good deal of con-
fusion.
According to the best evidence 90
tainable on the subject there Is more
profit 10 the dairyman in medium aud
small cattle than in larger ones. Those
who are now advocating the general
purpose cow, claim that she must be
large in order 10 make good paying
! beef For our part we cannot see why
a large steer is any more profitable
, than a small one. Eacn animal sells by
. the pound and eats according to his
r size Cuts from the carcass OF large
{ animals cost no more in market than
cuts from small ones. -Ihe DairymGn-
D Cows sometimes catch cold in one
. or more sections Of the udder that swell
a UP and infame badly. hut TO not gather
1 aud break. When the swelling goes
- down that part of the udder will prob
- ably 90 dry. but in many such cases,
a where no structural damage is done, at
h the next calving the udder will come
r all right again. We have had this hap
- pen many times, though we would not
p hope for il 10 the extent of buying a
e cow with such an udder before calyiug,
2. because it is impossible from examina-
O. ton to tell how much damage has been
IF done. agricultural Exchange.
n A manufacturer of butterine from
y Chicago was in the city the other day
ID and told friend of ours that it was
,h wrong to be laying so much blame t'
In creameries and cheese factories 70
1t using lard in their butter. He said thu
- use Of this article had become almost {
universal practice in the Northwest
why said he, "our largest business
is in sending tierces of butter neutral Z
grocers in small villages, and they opeI
er them upon their counters and sell Il b,
TO the pound 90 farmers, who take it hom
l and work it into their butter. There
=. no secret about it, for il is the common
ne practice all through that country. -
en- american D0iry7HGn
Cream from unSound milk, creaI
iu ~ that has been long in rising. cream tbs
has been kept too long after skimmin
none of these can be naade into frs
an rate butter by any skill IN churning Q
ar after treatment But good cream VII
IN rive pale and spOngy butter if churne,
hu nj too high temperature. Butter WI
uu come all the way up TO seventy degrees
I'M and even a little higher in winter, bu
I'm it will be poor: and. further than this
no If cream is churned six or eight hour
M and the butter has not come becaus
IT. the cream is imperfect or the tempers
ed ture is wrong, though the temperatur
ca NAV then be rectitied and the butte
TN brought. the product will be inferior j
EN- color. texture of flavor, and general
ne in all three. 1t has been so hurt b
over-churning that il can never be n
On stored to anything like excellence.
10 Cor Mirror and Farmer.
ECU The question of COW feed is Away
an interesting one, especially that {
producing green or succulent food
OF winter. IL is this that has created 5
rty much interest in ensilage and fOrmerl
( 5, occupied the attention of dairymen
IN regard to root growing. An articl
cut. we think. from the Weekly Time
|? has tone highly eulOgistic of ii
ose pumpkin in this connection. Ii thlns
nj thirty on sorty tons of pumpkins can
are grown on single acre, and they al
more valuable than roots or ensilas
the ton for ton. The same care devoted
the preservation of those crops vi
ust save the pumpkins. On this point
ms. are a little skeptical, for in our expel
de- ence this fruit is very liable to rot u
rty less kept in cool. dry cellar, whe
the temperature never goes down
to the freezing point. Cows are We
the fond Of them. however. and they tel
TO color the butter american D0iT
mas man.
1t is quite common for those W
write upon the subject OF feeding COY
DAY to warn everybody not to keep I
cows too long upon single diet. but
change the food as often as practici
tor. This is probably mistake. Cows
5 OF to a great extent creatures OF habit,
and our own experience has led US TO
lars lieve that any interruption in the reg
'HH. lar method of feeding has been
occasion of loss in the milk yield. 1
r. aforesaid writers have probably 2
their ideas of change and variety mike
hop While COWS demand a variety of fe
ed a for the largest milk yield they are ne'
eak- anxious for change. To speak me
the tv the card. COW should receive
the variety of feed during the day, but q
mp change of feed should be brought abb
The quite gradually. A little at first
,Ose. the ration increased a she shows
t his liking for it. and if it is something
was is very fond of the more preeautIor
cred necessary to keep herfrom over-feed
)ear- with it. This is the roint in feed
" he that requires skill and patience
{ he change.
uage Professor Knapp. in speaking
rink, the calf before the Illinois Dairyme
At Association. said: If little grass
man hay. and considerable corn, be
ctim during the first year. a limited capa
1t for of the stomach will very naturally
gore developed and a tendency 10 tn
The only under grain conditions. Such
fuse, animal is poor grazer and light
day. feeder. Upon the other band, If
had siderable wheat bran and oats be
mis- with abundance of milk, grass and
,w he the tendency will be to produc
waits large stomach with well sprung
es to zine head and short legs. while III
ber's growth viii be secured. Such an
NAL will give a large flow OF milk
Keep in fair flesh upon pasture all
New and when dry will winter well U
was nay. This is of great Importance
ware the farmer, as a ton is worth
poor about twenty-five per cent more
n the a ton of the best meadow hay
'ught food The best hay at four dollars
! and ton would be equal to corn at five
and lars, or fourteen cents per bui