The Dickinson press., 1884-02-23

pound more sugar than butter. Sweet crea,
makes a good butter, but does not keep. 7
give the granting quality a small degree of az
ia'lx !; Is Necessary; too much destroys it So!
one Of the best points to be attained. TIL
speaker recommended the use of Higgins sail
Gould see no advantage in sailing in brine
Uses a little more than a pound of salt to sew
enteen pounds of butter. He (Curtis) take
about one hour and a half to churn, work an
must be skinned sweet "a and n ae
cidity obtained afterward. Places waite
around cans to height of milk. Churns at six
ty-two degrees. He feeds his o well, salt
s!ock three times q week; fences off bad water
himself: During drouth use corn fodder
lose flesh. Docs not try to obtain al all there there !
IN Q COW in one year; keeps his lows longer
Keeps ms COWS up to regular quantity, becaus
them back to original quantity.
II. y. Hoard Of Montevideo, Mimi, in a pape
o. SKIM milk farming, compared wheat an,
dairy farming. Showed the cost of raisin,
wheat in upper Mississippi valley, and statc'
that in his county about 6OO,MO bushels o
about $5N,0D. 1t costs $4,000 to send TIL
wheat to market, leaving about $40 net pro
ceeds to each farmer. The speaker felt sur
the result would be much better if farmer
would turn their attention to dairying instead
Q. +. Dexter of Chicago followed with a pape
on Organizations forthe Promotion of Specia
Objects" with special reference to organization,
of the dairy interest.
Vice President r. A. McKinstry of Winneba.
go City, Mimi, read a paper entitled "Shortagt
IN the Creamery Gathering SYSTEM"
by the term OF shortage, as used bycreamery
men, we mean that in buying q certain QUALITY
of cream, which has been supposed to make {
given quantity of butter, and it fails to do 80
we say we are short on butter: or, in Other
words, we bought cream enough to make sc
many pounds of butter, according to the stand.
i He rules sand and it failed lied to make it
reportedin Iowa for the year 1892 was 1 pei
cent. on all the butter manufactured by the
cream gathering creameries running on the
gauge, where l have no doubt that it was fully
as much for 1883 in Minnesota. What is the
that can be adopted and deal justly with each
patron except the test chuln plan. He conclu-
ded by saying that unless the manufacturing
shortage shall be done away, cream-buying is
afailure i'll Minnesota.
w. B. Straight did not wish the idea to go
abroad that the shIinkage was due to difference
in cream instead of the amount of milk turned
into cream. Mr.. johnson of Illinois asked for
instructions how to secure uniform Swimming.
Mr.. McKinstry answered.:
BY having milk skinned daily by same per-
son and at same hour of day. He collected
cream for his creamery every second or third
day. Ueed a preservative, which the gatherer
adds as he procures the cream, which holds
back the cream from mature acidity. Ripen-
ing cream thickens as it grows sour; sweet
cream is thin. Butter from small Cummings
does not granulate as well or as rapidly as that
from larger Cummings. I open my cream lars
and stir cream frequently and leave exposed to
air, for the reason that the cream takes up oxy-
gen, which affords a finer flavor to the butter.
President Hoard stated that:
One of the secrets OF ''cream shortage was
the effect of the churn on cream. In the sea-
son of succulent food the churn receives its
d'" proportion of butter. By feeding roots,
elsllage and succulent food the churn will do
its work with profit. Farmers who allow their
hay to rlpen too much and grow woody are de-
n!lngto the chuln the proper returns its should
receive.
President Hoard then read a prize essay read
by d. W. Carter, at the Wisconsin Dairymen's
association The essay was replete with yalu-
able suggestions.
II. B. Gurler, of De Kalb, Ill, then read a
paper on the COW, the calf, and the pig.
ing. Have raised them IN order Of their I'M
p%ortance in the new parts of the West. In
Illinois l would read COW, pig, calf. The COW,
If properly cared for is the most profitable AMI
nal on the farm. When I commenced dairying
my b1tt cows sn wonla average 7 = fss, only y $50 {os+ pounds n,;3i Of T
earned that the COW which produced forty
pounds of milk per day, produced one pound
of butter per day, that the cow giving is
pounds per day produced more butter than the
COW that gave 10 pounds Of milk per day. I
SOM that would not pay for the feed they
paying for their feed. Changed from sum
mer to winter dairying and
increased butter yield in a few years from $50
to lB pounds per COW, and the profit above
per COW, an increase Of 200 per cent. For the
year ending Jan. /, 1880, I received s.. % worth
of milk for every dollars worth of feed con-
m by my cows. We have one patron that
we paid $500 per COW last year. One patron
kept an accurate account of feed consumed by
grain feed, $40; hay, $2l. 70. Total cost feed,
6a1n Cows produced 1900 pounds milk,
worth s1.5O per 100 pounds or $113.5 80, leaving
a surplus after paying feed of $3.50 Have
checked abortion by the use of bone meal fed
to the COWS with their salt. Ifeed one-fourth
important animal with the dairyman, but there
ls little profit in growing a steer.
In the pig is little profit. I give the follow
ing comparison of my most successful pig
feeding with that of my most successful calf
feeding:
Feb. %, 1881, two grade Durham calves about
five months old, weighed 7332 pounds; March LIST
they weighed 767 pounds, a gain of IS pounds
III seven days; gain each per day, 2 1-2pounds.
They were fed as follows:
2eo lbs skim milk at25c. 70
81 lbs corn meal. IS
70 lbs of hay at $10per ton. ............. IS
Total feed expense. .............$ 30
Cost per pound, 8 ITO cents, to compare with
the following:
VrNa q - ~ O 49, ".
oe pounds. They were fed 4%39pounds Of skim
milk and ~ pounds of corn. Crediting tho
milk with 8 1-2 pounds per 100 would make "a
IL pounds increase from 60 pounds of shelled
corn. Figuring the milk ats cents per 100
POUNDS and the corn at ~ cents per bushel
(1narket price at time) the pork cost 2-27-1W
cents per pound.
In the evening it is estimated that sixteen
hundred people were in the opera house. The
exercises consisted Of an excellent musical pro-
gramme, and a sprightly, well written, prac-
perience in butter making. But my own ex-
perlence is to furnish a good warm stable,
warm their milk, feed a little bran and shorts
or oats every day, and have a rack and keep it
hllcd with your sweetest and best hay, keep
their stables clean, and they will have nothing
to do but grow.
With regard to feeding mich COWS, I consid-
CT mixed bran and shorts. corn, pumpkins, and
plenty of good, sweet hay, as the best class of
food, together with plenty of pure water. and
don't let your cattle stand around in the yard,
during snow storms and Billiards.
On Thursday the 14th the first business was
the reading Of a paper by Hon. Hi
ram Smith Of Sheboygan Falls, Wis.
He said Prof. E. Stewart, the best authority on
cattle feeding, gives as o standard ration for
mich COWS, daily, "a pounds of dry organic
substance, and this ration should consist of 2
~ pounds albuminoids, 12 1-2 pounds of car
Donates and 4O-lOO fat. Thirty pounds of hay
will produce the dry substance, but will be
deficient in albnminoids and fat; 80 pounds of
hay at $40 per ton costs Is cents; a much bet
ter ration, consisting of corn fodder 1Opounds,
hay 5 pounds, bran 5 pounds malt snrouts (