The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1884-02-20
THE DAIRY.

1T seems generally conceded that
small roots have less water and more
nutriment per pound than the large,
monstrous sizes. Not only this, but
they keep better both at heart and on
the surface 1t is good plan also to
wash roots clean before using them, as
much dirt is bad for the cows teeth
and stomach. Exchange.
One point should be deeply i'm
pressed upon the dairyman'smind, and
that is, If he wants to make first-class
article of butter, he must churn often.
Never let the cream get over three days
old, no matter how cold it may be kept.
If cold, it will get old fat and frinky.
If sour, the whey will eat up the best
butter glohules. Churn as often as you
can.-AmeriodR DGirymdn.
Some smart Aleck of a dairymanin
Orange County, N. Y, has been dilut-
ing his milk with from five to six quarts
of water to the can, to which an ad-
mixture of borax and saltpeter had
been added to conceal the adulteration.
This milk was sent to the Borden milk
condeIsing factory and q chemist has
caught the scamp, and we hope he will
get the full limit of the law. Such
men injure their companion dairymen
more than they do the company they
try to swindle. Exchange.
1t is astonishing how some old nom
sensical notions live and thrive in the
dairy. One of them is that the first
calf from heifer is never as valuable
to raise as subsequent calves. There
is neither rhyme nor reason in this, and
in all our practice in buying and selling
blooded cattle-and it has been con-
siderable-we have never known any
distinction made against first calves.
The first calf is liable to be slightly
smaller than subsequent calves, simply
because the dam is smaller, but when
reaching maturity there will generally
be no difference " size. -ErchGnge
In our experience freezing does the
cream great injury. and occasions a
large loss of the butter in it. We know
Of no way for recovering the cream to
its normal condition, and therefore
simply advise precautionary measures
against its occurrence. 1t is easy to
tGl from its watery appearance that
cream has been frozen, and if at liberty
to do so we should certainly reject it in
preference to attempting to get fair
quantity of butter out of it. The pro-
cess Of freezing seems to precipitate
the fats and leave nothing but a clear
liquid in its place. In this connection
it may be we'll to know that refriger-
ator will keep the intense cold of
winter out as well as the heat Of sum-
mer.-The Dairy.
AS an instance of the exceedingly
rapid growth of Western dairying,
Iowa is preeminent. Vermont, which
mas long been typical instance of the
oest managed eastern dairying, pro-
duces 27,000,000 pounds of butter
yearly. The present product of Iowa,
which is one of the newest of the west.
ern dairy States, is 100,000,000 pounds
yearly The product has doubled in
5he past two years, and promises to
double again in the next two years.
Iowa has live agricultural college,
with which is connected dairy expert.
ment station-the only one in the whole
,ountry-which gives evidence of vital
ty. This is because it is practical af
tair and deals with native American
concerns, and is not a tail to the Ger
man .kites'' which are as unstable and
uncertain as those frolicsome toys in
he hands of children. The consequence
IS that Iowa butter has an established
reputation and market abroad or sells
at home at nearly twice the prices
at which eastern butter is sold. And
the reason seems to be that western
dairymen are wide awake, while those
IN the East are sleeping. M Y Times