The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1884-05-07
THE DAIRY.

-OIV0 LILO Cuil buO Lio1 lulh AtOhAl
the cows udder--the last is often too
rich for it.
The american Dairyman says: A
hayseed In a cows eye will turn 1t
white. Il will come all right in day
or two II left alone. II doctored We
don't know when 1t will get well.
1t has been shown that ga pail Of
milk standing ten minutes where 1t is
exposed to the scent of strong-smell-
ing stable or any other offensive odor,
will receive faint that will never leave
it."
-Itis claimed that while COWS giving
exceptionally large quantities Of milk
will sometimes make large butter tests,
as rule the two things do not 90 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 1888, about 35 COWS; the num-
Der varied somewhat, q few more in
winter than in summer. From these
80 COWS we made 1881 pounds of but
ter, which was sold for 33, $50. 18, or
S112 for each COW. Three or four of
them were heifers with their first calf,
and some others aborted The calves
sold for S143.75.
The american Ddirynlan 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.
II cold, it will get old, fat and frinky.
If sour, the whoy will eat up the best
butter globules. Churn as often as you
can.
In Maine the number of milch 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 tho private dairy systems.
a general increase in the number of
cows is returned from nearly all tho
counties. Mich COWS have found an
increased demand from the Boston
market.
Some dairymen think at this sea-
Ion of the year, when cows are shedding
their coats, they should be furnished
with scratching posts. They certainly
seem TO enjoy rubbing the hair of,
while the act can do them no harm. II
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. ."-Anlerican 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 140 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 or we should have
had thousands Of cases Of that dread
disease, trichinosis, among the con-
sumers Of raw lard buttorine. 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 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.