The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1884-05-21
THE DAIRY.

"A Vermont dairyman says young
calf should be fed three times o day.
Oyer-feeding at long intervals, and es-
pecially with cold food, kill good
many valuable calves.
Why Is 1t that Canada makes the
best cheese in the country and the poor
est butterp The creamery system Is
almost unknown in the Dominion, but
cheese factories flourish like green
bay horse.
AN Orange County, n. r., dairy
man has tested the matter, and found
that his milk. sold at three cents per
quart, was as good as butter-allow--
ing twelve quarts OF milk for a pound
Of butter at twenty-eight cents per
pound
The best butter the country pro-
duces is made in Iowa, II we may be-
lieve the Boston Commercial Bulletin,
which gives this reason; Corn, which
is raised in the West so abundantly, is
freely fed TO the COWS; this produces
better milk than hay or mixed food, and
this in turn produces better and finer
butter. Notwithstanding corn is worth
more to the Western farmer than 1t
was even q few years ago, he continues
TO feed his COWS literally with it, and
obtains a higher pricefor his butter"
The Holstein COW Echo, belonging
10 Mr.. +. G. Stevens, of Attica, New
York, has made a wonderful record In
March she produced 1881 pounds OF
milk, which made total for the 3O7
days she has been in milk Of 2O,3S9f
pounds. She has still fifty-eight days
TO 90 to complete her years record.
She is now giving from tfty-nine to
sixty-two pounds q day, and her owner
thinks he can safely calculate on her
producing over 5000 pounds before her
time is up, or q total OF over 2S,OOO
pounds for the year. 1t is needless to
ay that she beats the record.
AN experienced dairyman gives his
views upon the conditions necessary to
the best butter as follows: Perhaps
the soil OF mans farm islow, springy
and wet; then the feed will be sour,
and you can not get good butter out OF
that, either dairy or creamery. The
flavor Of the butter depends largely on
the flavor Of the feed. In order TO
make fine butter in the winter time the
utmost cleanliness must be observed;
must wash the cows udder In warm
water and dry with cloth. II the at
mosphere Is bad your milk will be
tainted. It depends upon circumstances
whether It is safe TO set your milk down
in an improperly cleaned or an i'm
properly ventilated stable. As soon as
the milk comes TO the exact tempera-
ture Of the surrounding air, II absorbs
the impurity therein.
"A correspondent Of the Country
Gentleman remarks: "Heifers that
breed young generally make the best
cows at maturity. II O heifer has o
small bag when she calves, II will in
crease with age, and when she Is at
middle ago she Is altogether better than
one that Is kept back until she is q COW
before she breeds. One three years old
before she breeds may do we'll the first
season, but never does well again. The
young heifer viii begin small and do
best at maturity. These conclusions
are arrived ut after moro than fifty
years practical experience. l have
known q heifer 10 drop healthy calf
three days before she was twelve
months old. and she had no unusual
trouble, and was as well and healthy as
any COW. / am the owner Of a cow
that dropped her first calf at seventeen
months old, and was always small OF
her age. She has always done well,
and never needed the aid Of veterinary
surgeon"
"A correspondent tells the Country
Gentleman that in getting together .
herd for the dairy, the aim In the start
should be to secure good mixers,
whether by purchase or breeding. Some
COWS lack In richness Of milk; the but
fer made from some milk is white and
frothy, or otherwise Objectionable.
None Of this kind is wanted, as 1t Is
sure to tell in the general make; quail
ty, in particular, must not be inn
paired. In order 10 ascertain the con-
dtion of the milk each COW should be
tested, and where found lacking the
COW should be discarded. This is very
little trouble, and, once done, will do
for the lifetime Of the herd, which may
be extended fifteen years with undimin-
ished usefulness. TO keep in the herd
during this time several COWS of q low
standard OF milk is constant drain
upon the profit. II not an absolute loss.
The importance, then, OF beginning
with n oood haYd IL annaranf