The Republican. [volume] (Oakland, Md.) 1877-current, 1884-04-19
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THE DAIRY.

ly Jersey or Friesian, and see if she
viii not respond handsomely. That is
the current talk, and there's q good
deal in it.-N. \, Examiner.
We are happy to see that somo
dairymen are beginning to think for
themselves. At a meeting of the Della
ware County Dairymen Mr.. Gilchrist
said: "The man that makes more
butter by feeding makes better butter
l have seen cows milk churned sepa-
rately, and [ know that the COW that
made the best butter made the most.
-An1crjcGR DajlyH1an.
In response to an inquiry the New
York Times says: "uoIstein cattle are
red and white, that is, the real cattle Of
Holstein. There are no true Holstein
cattle in this country. Those called
Holstcin are really Holland or Dutch
cattle, and are black and white spotted
or pied. 1t would be Just Us reasonable
to call n Cinnamon q German as to call
Dutch cattle Holstein. But yet it is
done, and it makes a good deal Of con-
fusion"
According 20 the best evidence OBJ
tainable on the subject there is more
DlOiG 70 lllC VAL } lAltLll III IiCulllill anu
small cattle than in larger ones. Those
who are now advocating the general
purpose COW, claim that she must be
large in order to make good paying
beef. For our part we cannot see why
q large steer is any more profitable
than small one. Each animal sells by
the pound and eats according 10 his
size. Cuts from the carcass Of large
animals cost no more in market than
cuts from small oues.-Yhc Dairg7aGn
Cows sometimes catch cold IN one
or more sections Of the udder that swell
up and inllame badly, but do not gather
and break. When the swelling goes
down that part Of the Udder will prob
ably 90 dry, but in many such cases,
where no structural damage is done, at
the next calying the udder will come
all right again. We haze had this hap
pen many times, though we would not
hope for it to the extent OF buying a
COW with such an udder before calving,
because it is impossible from examine
ton to tell how much damage has been
done.-Agricult~raI Ercbange
Cream from unsound milk, cream
that has been long in rising, cream that
has been kept too long after skimming
none OF these can be made into first
rate butter by any skill in churning or
after treatment. But good cream will
give pale and spongy butter if churned
at too high atemperature. Butter will
come all the way up to seventy degrees,
and even little higher in winter, but
it will be poor; and further than this,
ii cream is churned six or eight hours
and the butter has not come because
the cream is imperfect or the tempera-
ture is wrong, though the temperature
may then be rectiticd and the butter
brought, the product will be inferior in
color, texture Of flavor, and generally
in all three. 1t has been so hurt by
ver-churning that il can never be re-
stored to anything like excellence
Cor. Mirror and Farmer.
The question of COW feed is always
an interesting one, especially that of
producing green or succulent food in
winter. 1t is this that has created so
much interest IN enSllage and formerly
occupied the attention of dairymen in
regard to root growing. An article,
cut, we think. from the Weekly Times,
has tone highly eulogistic of the
pumpkin in this connection. It thinks
thirty or forty tons of pumpkins can be
grown on'a single acre, and they are
more valuable than roots or ensilage
ton for ton. The same care devoted to
the preservation of those crops will
save the pumpkins. On this point we
are little skeptical, for in our expert
ence this fruit is very liable to rot I'M
less kept in q cool, dry cellar, where
the temperature never goes down to
the freezing point. Cows are very
fond of them, however, and they tend
to color the butter.-Amerjcan Dairy
man.
1t is quite common for those who
write upon the subject of feeding cows
to warn everybody not to keep the
cows too long upon single diet, butte
change the food as often as practical.
This is probably q mistake. Cows are
to a great extent creatures of habit, and
our own experience has led us 10 be-
lieye that any interruption in the regu-
lar method of feeding has been the
occasion Of loss in the milk yield. The
aforesaid writer's have probably got
their ideas of change and variety mixed.
While cows demand variety OF feed
for the largest milk yield they are never
anXions for change. To speak moro
by the card, q COW should receive n
variety of feed during the day, but any
change of feed should be brought about
quite gradually. A little at first and
the ration increased IS she shows
liking for it, and if it is something she
is very fond of the more precaution is
necessary to keep herfrom over-feeding
with it. This is the point in feeding
that requires skill and patience. -Eg-
change.
Professor Knapp, in speaking of
the calf before the Illinois Dairymen's
Association, said: If little grass and
hay, and considerable corn, be fed
during the first year, q limited capacity
of the stomach will very naturally be
developed and tendency to thrive
only under grain conditions. Such an
animal is poor grazer and q light hay
feeder. Upon the other hand, if con-
siderable wheat bran and oats be fed,
with abundance of milk, grass and hay,
the tendency will be TO produce a
large stomach with well sprung rib,
fine head and short legs, while rapid
growth will be secured. Such an ami
nal will 0ivo n lama gOuy of -, III. ,,,J