Lexington weekly intelligencer. (Lexington, Mo.) 1871-1887, 1884-03-29

dairy, vet l claim for the cattle known
! as "Channel Island Stock" to-wit: AL
derney. JERSEY and Guernsey, and to
these will add the F~rieslanders, erron-
eously called the Holstein cattle) as
those, par encellence, producing the
milk rich in oleaginous globules, as
opposed, or rather contrasted to such
as produce large quantities of milk,
rich in casein or cheese. Quality, not
quantity, tells. The breeds named and
their crosses, are what You need.
They are rather small in size, but the
cows are gentle, tractable and used to
the tether. or to small Enclosures, which
quality is almost or quite an hereditary
Characteristic, and transmitted from
dam to daughter. They are good feed
ers, but do not require nearly as much
as the Shorthorns, Herefords and the
grades Of these.
Let me give you the record made by
some noted Jersey cows: The Jersey
cow, Nancy Lee, W ed by z. East
hope, Niles, Ohio, and taking sweep
stakes as best Jersey COW, has the FOL
lowing record: gave 1,43o pounds
| three ounces OF milk in thirty-one days.
There was made from this milk 70
! pounds three and one-half ounce OF
butter. In one day her milk made four
| pounds two and one-half ounces OF
butter, in seven days 26 pounds eight
and one-half ounces. Coomassle,s
! milk, 16 SO quarts, made 2 pounds z
! unces of butter. Maudine of Elm
wood gave 227 pounds IA ounces of
milk from the 10Th to the 26 OF Febru-
airy, which produced l6 pounds 10
| ounces of butter. There are at present
in the United States 600 Jersey cows
which have records of over IL pounds
of butter per week. This naturally
leads to the second item, viz: The
right kind of pastures and feed. lind
that with proper cultivation all peren-
NAL grasses, Justly so highly valued in
the s'butter belt" Of old, flourish in this
vicinity, and in addition we have that
so justly rated highest = l mean the blue
grass. Timothy, orchard grass, red
top or foul meadow and clover. For
hay, Hungarian and Millet, when sown
thick so as to produce fine blades. are
very valuable for winter feeding, also
a blue grass pasture, which has lain
idle since the previous June, is OF
great value. But as good lands r
very valuable and high priced in these
parts, and IS it requires two acres t o
pasture one COW through the season, il
she is allowed to roam at will, i'll a dry
summer even that would not be sufi-
cient, the aim and practice should be
to soil the cows; that is, to cut the
feed green, allow it to wilt, so as to
evaporate a large portion OF the water
it contains, which would make the
handling thereof lighter and lessen the
labor of hauling and feeding, and con-
centrate the nutritive parts and feed in
q small lot or even stalls. In order to
keep in good health. cattle must exer-
else some, and if this can be done while
they are driven to water, all well; if
not, some other way must be provided.
Rye may be sown in early autumn for
late pasture and also to be cut before
the grasses next spring; yet, SO as not
to make it all the rough feed given, be
cause it is claimed by some authorities
that it will cause abortion i'll cows.
MY own experience does not confirm
this: simply, perhaps, because it is linn
tied in this particular. If, when the
feeding of rye is past, the ground be
well MANFRED, it can be planted to
corn. Iprefer to plant III for soiling
in narrow drills, because these can be
cultivated to some extent. There
should be on every dairy farm at least
four paintings of corn at intervals of ten
days. For one of these the variety should
be the early 80 DAYS or flint corr of the
east, either the white or the yellow
variety; for subse quent paintings the
early and late sugar corn. There
should be from six to ten stalks to the
foot in the drill. Some of the corr
should be far enough advanced to have
nuhbins we'll in the milk by the middle
of July, because at that time and dur
ing August, the pastures would be fed
down and scant, and it would not be
profitable to allow the cows to shrink
in their yield of milk.
For winter feeding, roots should also
form q large part. Carrots, mangolds,
ruta bagas, Russia turnips and potatoes,
are named in this connection. Bran,
shipstuff, II meal and linseed meal,
the latter in small quantities would 60
to make up q change Of feed, and all of
these are greatly relished by the stock,
and are conducive to good health and
an increase in the production of milk.
My no. 8 refers to pure water for the
drink of the cattle and also necessary
in the manipnlations Of the utensils,
and in the manufacture of butter.
Clear streams, whose waters are not
impregnated with, deleteriouse minerals
are good enough for watering stock.
But there issno water equal to pure fl
tered rain water, for the washing Of
butter. This can be obtained from the
buildings Of the creamery or dairy, if a
little attention is given to allow the
first rain fall to wash off the roofs, and
after thatsrnns into the filters and
thence into the cistern. Such water is
al pure (it mol, absolutely SOY as is de-
sirable; tits. c0lorless and %tasteless.
But l proceed to no. 4. The right
temperature for milk and cream. And
here at the outset l will state that milk
and cream need pure air; not IN a
draught, which tends to make the
cream leathery; but an even tempera-
ture of from 60 to IS degrees: cream
should be churned at 62 degrees. No
cream should be added to the mess for
at least three hours before chuining,
when the cream should be we'll stirred
and left to ripen. Buildings can be so
constructed, or apartments in buildings
at least, which will hold a uniform tenn
perature at these points, even in very
warm weather. The air within and
without in surroundings should be
pure and sweet; hence the yards, sheds
and stables should be kept scrupulous-
ly clean.
Common earth and also lime are
great deodorizers, and should be free
ly used with solid eXcrements OF the
stock, while it would we'll pay, in an
economic point to conduct the liquids
of the stable to Il tank, which would be
provided with a tight covering. There
is nothing i'll dairy economy SO quick to
spoil from bad odors az milk. And
while at least one head OF a German
experimental station denies the infu-
ence of feed upon the taste OF milk, so
as to faint the same, we OH this side of
the ocean know better. A little Incl
dent personal to myself will explain
this point. In the spring Of 1S45, 1
was engaged in 4 work, which obliged
me to set at other peoples tables. This
was in northern Illinois and in the
proximity of two groves. At break
fast l found beside my plate one-half of
an onion, and was counseled to par
take OF the same, for the reason that l
would not taste a peculiar flavor in the
cream and with my coffee, which
would most likely produce nausea un-