The Red Cloud chief., 1884-03-14
THE DAIRY.

"A Canadian dairyman suggests that
cheese boxes should be made of pulp,
the same as paper pals, barrels, ETC.,
as they would stand more hard usage
and be practically air tight, and 50 less
shrinkage and damage to cheese than
in elm boxes.
The authorities of the Iowa Agri-
cultural College make the following
| classification of the relative values Of
various foods as milk producers. &C
cording to the National Stockman:
Corn per one hundred pounds, fifty
cents; oats, sixty cents; barley, fifty
five cents; wheat, sixty-five cents;
wheat bran, seventy cents; oil-meal,
sl.45; clover hay. eighty cents; timothy.
fifty cents; potatoes ten cents.
The estimated value of Canada's
exports of butter and cheese during the
year of 1888 is 81, 800, 200, being the
largest amounts of dairy products ever
exported in q single year. The exports
of cheese in the past year amounted to
SSS, l31 boxes, an increase of 1884, GAG
over the previous year. The exports of
butter amounted to 100, 179 packages,
an increase of 3,179 over 1888. This
showing indicates a healthy growth in
the agricultural interests of the Do
| miniOn.
The Dairy says, or said, that sui
phurious acid is a most effective anti
septic and anti-ferment and may be
produced by burning sulphur upon live
Goals upon q shovel or a bed of Goals
carried into q stable with perfect safety.
1t will also be found an excellent
method for freeing dairy rooms and Gel
lars from the spores of mildew, which
have a very injurious effect upon the
milk and upon butter or cheese made
from milk that has been exposed to
them. In fact, from constant preva-
lence of these spores it might be useful
to make a practice of fumigating
diaries occasionally, especially after a
bad damp spell of weather during the
summer season.
The dairy owes very little to science
but very much to practice, says an x
change Science seems to have bungled
very much in regard to the many CUES
tiOns in dairying upon which light is
desirable, andthe present rapid advance
in the dairy industry seems to be wholly
due to the shrewd and sensible practi-
cal men who make use of their COM
mon sense and experience to improve
their methods. Indeed, so far, in re-
rard to some questions in the dairy,
practice is wholly opposed to the opin-
ions of scientific men; that is to say,
men who do their dairy work in a libra
~ and laboratory, perhaps, but mostly
in the former.
Professor Sheldon, the English
authority on dairy matters. says: "As
usual, we follow the lead of our Ameri-
can rivals in these things. Cheese
factories and creamerles we have copied
from you, but we have not run them on
anything approaching the thoroughness
of America. In the art of breeding
cattle for beef We may regard ourselves
as quite ahead of you, but you are
equally in advance of usin breeding for
milk. You come to us for cattle, and
then you define and develop their milk
ing properties to a degree which bewil-
ders us not a little. Few men in these
islands have taken notice of the milk
yielding capacities of their cows"
Whatever tends to promote the
comfort of the cow tends to increase her
yield of milk and to improve its quail
ity. The first consideration. says Henry
Stewart, for the farmer should be to
make his animals comfortable. As he
knows how grateful on a cold morning
. cup of hot coffee is to him let him
provide a warm bran slop for his cows,
and follow it up with a generous feed
of cut hay and meal. The result will
be seen in the full milk pail and thu
thick cream from the COWS and the con
tinuous and healthy growth of the
calves. This comfortable lodgings and
generous feeding is the key to success
full winter dairying, and when butter is
s. n 40 cents a pound it will pay to
give the COWS the best of care.