The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1884-02-27
THE DAIRY.

When a cows teats are too sore TO
be MIXED the udder can be easily re-
lieyed by inserting small quill open at
each end, first dipped in oil, into the
point of the teat
1T is common in some quarters 10
use anv kind of salt for butter, but un-
less the best be used the butter will be
inferior, and necessarily will sell low
II is economical to procure good salt for
such purposes.
The British Medical Journal says
COWS drink filthy water for its saline
taste, and proposes an antidotee IN tne
shape of rock salt kept always in reach
of the COWS, and we suppose 1T would
be n GOOD idea to have the salt near the
place where good water is to be had, so
as to attract the COW to that locality.
The retail price of cheese Is too
high. Merchants should be satisfied
with reasonable profit. They ask
from fifty to one hundred per cent;
profit, and there is now partlcie Oh
waste or shrinkage. There would DO
SO much more cheese consumed II mer-
chants would be reasonable upon the
matter of price. The Ddtrymdn.
We notice in our contemporaries
: MANY instructions to the effect that
cream kept too cold will not churn
readily. Our experience has always
: been that cream should be kept cold,
but raised to 65 degrees in cold wealth
er Immediately before being churned
: in a room not colder than 90 degrees
: to make the best butter and to have the
butter come in less than thirty minutes
J American Dairymdn.
-Milch cows are generally doing
double work at this season, and should
be fed and cared for accordingly. 1t Is
. folly to milk COW up to within n lew
= = days of calving; it is running the AMI
NAL machine at reckless speed, anc
- y a break will come somewhere. Highly
10 fed cows require reduction OF rat,on
a a as the period of calving approaches:
20 This is especially true of high-bred AMI
70 mails which are more or less pampered
!; The Young stock, when infested VIII
~ lice. should have q mixture OF equa
a narts of sweet oil and kerosene rubbed
. g. thoroughlyupon the surface OF the skin
IL Colemdn'S Rural.
- "A dairy farmer says that his herr
m of COWS, which had usually been SUI
A. plied with water from pipes an
uI ,,I troughs in the stalls were, on accoun
~ ~ Of an obstruction in the pipes, oblige
IL to be turned out twice day, while Tn
wo ~ weather was cold, to be watered in tn
oJ ward. The quantity of milk instantl
' oe decreased, and in three days the fallin
~ off became very considerable. AttC
the pipes were mended and the COW
~ AGAIN watered as before in their stal
~ L;a the flow of milk returned. Cows whe
a., irving milk are more sensitive TO u
n cold than when they are dry, and O.
~ posure TO the severe cold interferes VII
'us the secretion of the milk Chicago III
di. bune.
od The following note on the keepiL
~ qualities of English cheese is from q
w provision trade circular issued
;nS ;n Thomas Downes, Jennings whal
."s ,oa Tooley Street, London, S. f.: "ln RI
: ,a;, !, erence to make and quality of cheese
,i,h American factories they can never
ont @ equal in qualityto skilled English dal
81 farmers, whose wives look after
NJ NJ making. English cow-keepers who
Az not make good cheese find 1t more pr,
% ths table, and less laborious, to sell tn
Al milk, and this steadily increases, for,
, 40 nately for consumers, so do imports
,oaI American. Probably half our ct
=, sumption is foreign, and quotations
." A GOOD test of Quality. English
proves by keeping; American deteri
ataan