Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1885-03-20
FARM AND PRESIDE.
Economy With Cows.

SMALL AND LARGE LEAKS WHICH ARE
NOT YET GENERALLY SUSPECTED.
Where either milk or cream is pooled at
the factory, unless some test for quality is
applied and the milk or cream rated ac-
cordingly, the man who delivers rich milk
loses and the one who delivers poor milk
gains pro rata division of product. 1t
has been found that the product of 1l3
cubic inches of cream will vary, under ap-
parently the same conditions, from to
"a ounces, and yet the average will be
about Is ounces. Here tbs s ounce pat
ron gets twice as much as belongs to him
and the "a ounce patton loses one-third.
In trial at the Maine Agricultural Col
lege, made last summer with 20 cows, ali
being treated alike, it was found that 76
cubic inches of some cows cream made
pound of butter, while it took as high as
1876 cubic inches of the cream of others to
make a pound. The yield Of butter per
cow per day was to 231 pounds, and the
amount of milk required for pound of
butter ranged from 1877 to 20 pounds.
In trial made by H. B. Gurler, De-
Kalb, ILL.,, some years ago, he found his
individual cows gave from IS to 40 pounds
OF milk per day, and the cow that gave
the IS pounds made the most butter. The
per cent. Of cream varied from to %
The daily yield of batter per COW was to
20 ounces, and the average annual yield
per cow was $50 pounds. The profit o.
this year was SIS. By wedding out and
breeding from better blood and his bes
cows, he brought the average annual yield
up to 266 pounds per COW, with prof Oh
each of $45. Such improvement is within
the reach of every dairyman. Cows that
give less than 8 500 pounds of milk a veal
do not pay for their keep. There is little
or no profit on one that gives less thar
5 900 pounds of milk. when the milk is
carried to cheese factory. The profit il
on those that give more. The only test
of the value of a butter COW is the churn.
The measure of cream is no guide, a,
cream varies so much in butter producing
quality.
Stirring or agitating milk before setting
it for cream, prevents perfect separation
and reduces the product of butter. Cool
ing milk before setting prevents the cream
from fully rising. Warming it up to one
hundred degrees before setting will secure
q better separation. Too much dry feed
Injuries the churnlng quality. The small
Ter the cream globule, the Slower the
cream rises and the more imperfect the
separation. The longer the time from
calving. the smaller the globule. Scant
feed and poor condition of the cow reduce
the sizs of the cream globule and impov-
erish it. An old cows cream was churned
with that Of heifer. There was no in.
crease in amount of butter by adding the
heifer g cream. Churning the butter milk
produced second batch of butter equal
to the first. 1t was found that it took
twice as long to churn the old cows cream
as it did to churn the heifer's-a warning
to be careful about mixing cream of diff
ferent churning qualities.
O.her experiments have shown cores |
pending results, even fourth churnipg |
producing butter in some cases-but each
successive churning was inferior to the
previous in quality. Cows must be liberal |
y fed. The product is from the food over
and above the maintenance ration, or else
at the expense of the cowss system and
Cows must be kept in thirty
ing condition for at least six months
before calving, or they will rot give the
best yield. They must be properly shelter
ID fall and spring, and kept warm in win
Ter. Slight chilling even in getting drink.
drinks the yield. 1t is better to have the
hill taken off in the winter. Artificial
heating of the stable is found to paw in
yield and saving of feed. Feed
,urIed in heater is cheaper than feed !,
burned in the cow to keep up the temper.
ture of her body. Cream rising in cold
atmosphere is purified by the absorption Of
the vapors rising from it; cream rising in
n atmosphere warmer than the milk, con.
lenses and absorbs the vapors in the at
nosphere with all their foulness. Cooling
,elow forty degrees expands the water in
he milk and interferes with the rising of
he cream.-1hos. d. Curtis, IN Neso York
Tribune.