The Republican. [volume] (Oakland, Md.) 1877-current, 1884-05-03
THE DAIRY.

Give the calf the first milk from
the cows udder-the last is often too
rich for it.
The american Ddiryn1dn saws: A
hayseed in q cows eye will turn it
white. It will come all right in day
or two if left alone. If doctored we
don't know when it will get well.
1t has been shown that "a pail of
milk standing ten minutes where it is
exposed to the scent of strong-smell-
ing stable or any other offensive odor,
will receive faint that will never leave
it"
Tits claimed that while cows giving
exceptionally large quantities of milk
will sometimes make large butter tests,
as a rule the two things do not go to-
gether, being inconsistent with each
other.
There is general opinion among
old farmers that cows having only three
teats are apt to be superior mixers
This is often the fact, and one reason
doubtless is, that COWS which give large
quantities of rich milk are most liable
to those injuries from inflammation
which so often destroy one of the teats.
"A Pennsylvania farmer writes:
'On my farm of 120 acres we kept,
during 1883, about 80 cows the num-.
Der varied somewhat, a few more in
winter than in summer. From these
30 COWS we made S.l33@ pounds of but
ter, which was sold for SO, $50. IS, or
SIP for each COW. Three or four of
them were heifers with their first calf,
and some others aborted. The calves
sold for $143.75.
The Amerjc0m Dairyman says there
is one point that should be deeply i'm
pressed upon the dairyman's mind, and
that is if he wants to make first-class
article of butter he must churn often.
Never let the cream get over three days
old, no matter how cold it may be kept.
If cold it will get old, flat and frinky.
If sour, the whey will eat up the best
butter globules. Churn as often as you
can
In Maine the number of mich COWS
has largely increased during the year
last past This is especially the case
in those counties which are giving re-
newed attention to dairying by the
factory or by the private dairy systems.
A general increase in the number of
cows is returned from nearly all the
counties. Mich cows have found an
increased demand from the Boston
market.
Some dairymen think at this sea-
son OF the year, when cows are shedding
their coats, they should be furnished
with scratching posts. They certainly
seem to enjoy rubbing the hair off,
while the act can do them no harm. If
you ever had piece of itch in the
center of your back, you would appre-
ciate the old saying: "God bless the
Duke of Argyle. "-Americam Dairy
man.
The counterfeit butter business has
become the biggest fraud of the age;
100000 pounds of butterine were
sold last year in New York. This is
made from lard heated only to from
120 to lao degrees, so that people who
eat butterine practically eat raw pork.
One valuable fact has been learned in
the use of these fraudulent mixtures,
that the American hog must have been
free from disease OF we should have
had thousands of cases of that dread
disease, trichnosis, among the con-
sumers of raw lard butterine. Boston
Globe.
Prof. Sheldon says: The period of
milking may be classed in three parts.
For the first six or seven weeks after
calving the largest quality of milk per
day is produced After this the yield
falls off pretty considerably, but then
remains at the same figure for two or
three months, when a steady decline
sets in until the COW is perfectly dry.
BY careful feeding the best parts of the
milking periods may be prolonged, and
this ought to be the aim of all milk
producers. If green fodder and other
food, which stimulates milk secretion,
can be used at the right time con-
siderable extra quality of milk may be
produced.