Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1884-05-23
THE DAIRY.

Always treat your cows kindly,
have quiet attendants, feed well. milk
quickly and clearly. Discharge all
help that are noisy or would strike .
cow.
High colored cheese seem to be
going out of fashion. A New York
merchant says q pale cheese will be
wanted the coming season more than
ever.
"A good COW may be first-class
mixer and give satisfaction with liber-
al feeding, but she cannot fulfill the
expectations required of her when all
the conditions of food, water and shell
ter are unfavorable.
If dairymen will experiment suffici-
emily close to discover they will gener-
ally learn that their profits come from
few of their best cows. There are but
few herds which do not contain cows
which are an actual source of loss to
the owner.
Did you over see q Vermont dairy
farm? 1t lies upon the mountain side,
like map hung upon the wall. You
can usually stand in the dwelling porch
and count every animal on the farm.
1t is a beautiful sight in summer.
american Ddiryman.
The dairy interests of this country
are far greater source of profit than
even our mines of gold and silver.
During last year our producers marketed
$500, 900, 900 worth of butter, cheese
and eggs, and 800, O0O,O 900 worth of
milk and cream.
Victor nj. Drake says to cure self
milking COWS of the habit, tie them
short. and apply aloes to the teats i'm
mediately after milking. hepungent,
bitter taste of the drug, after one or
two applications, will generally effect
cure. Keep up the treatment for seve-
raj days. for fear the appetite for milk
will return.
A large udder is commonly re-
garded as q sign of q good mixer, but
excessive size indicates a deposit of
flesh which is of no advantage, but
rather burden for the over-weighted
animal to carry. If the milk veins are
well developed the cow will be a good
mixer, and the udder will be as large
as is Of any advantage.
Speaking of malt sprouts for feed
for milk cows, an exchange says:
'Malt sprouts are rich in albuminoids,
and hence are excellent in cattle ra-
tons. or for swine. They increase the
yield of milk. and help to fatten. They
require soaking for some hours pre-
vious to being mixed with meal, cut
hay or cornstalks. Mixed with corn
meal, malt sprouts make better ra-
ton than either alone.
New milk weighs pounds 8
ounces per gallon, skinned milk 8
pounds 9 ounces, cream pounds
ounces, buttermilk pounds 81 ounces,
and water 8 pounds ounces. Those
who believe in testing milk by the lac
tometer. or any specific gravity test,
will observe that three gallons of
skinned milk and one gallon of water
will have the same specific gravity as q
gallon of milk.
1t is never too late to remind the
dairyman that pail of milk left two
minutes or longer in q strong-smelling
stable will absorb faint that will never
leave it. The same advice is worth its
weight in gold to the grocer who keeps
his butter tubs and rolls open in the
presence of strOng-smelling fish, vege-
tables or even buffers half brother,
highly aromatic cheese. If you have q
good article of either milk or butter,
keep it so by preserving its purity, and
this can only be done by watching its
surroundings and removing all things
that have a tendency to pollute them.
American Dairymdn.
The want of cleanliness in the man.
agement of cows, in milking and in
caring for milk. costs the farmers a
hundred millions of dollars every year,
and perhaps several times as much. 1t
reduces the value of cheese and butter
very largely, and gives cause for the
only excuse for the existence of fraudu-
lent dairy goods, viz: that they take
the place of poor dairy stuff. The first
effort in the direction of cleanliness is
to arrange the stables so that cows are
not compelled to and cannot lie in filth;
next, to use a card and brush to keep
the cows skins clean; next, for the
mixers to be as clean, at least, as the
COWS are; then to have the cows MIXED
in clean, covered shed in the pasture,
or in the clean stable, when it is neces-
sary; and lastly, to provide clean,
pure place for setting the milk. A per-
son who has the gumption to do all
these as they should be done will have
the ability to perform the operations
of the dairy in q satisfactory manner
~. Y Times.