The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1885-05-29
THE DAIRY.


ANY COW can be MIXED dry In few
weeks BY irregular milking, sometimes
1t intervals Of twenty-four hours and
sometimes of six. Separation from her
usual company, q change to new locs-
ton, q strange mixer and scolding
voice, are sources of irritation that moro
or less impair the milking qualities Of
he cow.
1t is generally conceded by cheese
merchants that the dairymen of this
country are fearfully wanting in variety
Of cheese-making genius. They seem
to neither know nor care. for anything
but English cheddar in style and quail
ity. While of course this is good COM
mercial cheese and the English market
keeps up pretty good demand for it.
and it is also true that the home market
for this old style is gradually improving.
at the same time there can be but little
doubt that the home market would
greatly improve if there were some 9TH
err STYLES for sale.-Fieid, Farm, and
St0ckmdn.
Beware of the man who advertiseS
that for twenty dollars he will teach you
how 10 make your cows produce bull
calves or heifer calves as you may wish.
This is the season of the year when he is
numerous, and you should not be caught
mapping. Farmers are considered the
natural, lawful prey of certain classes Of
sharpers. and it is generally their own
fault II. through ignorance or cupidity,
they bite on the tempting bait thrown to
them by swindlers who live by deceiving
and robbing others. 1t will do no par
ticular harm if you merely listen to these
tricksters. but keep your hand from
signing any documents for them, and
leave your dollars in your pockets. Be
ware of the sharks.
We are glad to note that some OF
our contemporaries are taking up the
subject of feeding SKINNED milk to
cows. We are sure it is safe and profit
able food, but it will not do 90 say No
complaint of any kind is made against
the method" We know that tons of
butter are injured every summer by
feeding this milk after it has become
too sour and old. II milk after it IS
forty eight hours old-which is often
the case where shallow setting is in
vogue-is then allowed to remain all
day in the hot sun. it becomes too much
decayed for healthy COW food and gives
the butter strong ''cowy" flavor. We
often asked the question of dairymen ii
feeding milk had tendency to teach
the cows to suck themselves and always
received an answer to the negative
american Dairyn1an.
"A well-knowp dairy writer some
years ago remarked: "A putrid car
cass polluting the air of pasture spoils
not only the milk of the cows running
there, but also the contents of all with
which it comes in contact" Yet it is
not putrid carcasses in the field (hOrri-
bic enough) that vitiate milk and its
products exclusively. 1t is due to Of
fensive odOrs of the stable-yard and
places where milk is kept. Milk and
cream easily take up odors coming in
contact with them, and the sooner
dairymen and dairywomen generally
recognize this fact the sooner will the
average standard of milk products be
raised. A noted dairywoman once told
the writer that she thought the roses
near her dairy window gave her pure
butter its delicate aroma The roses
certainly did not hurt her butter. but
her scrupulous cleanliness and that of
the surroundings, and of every act of
manipulation, formed the keynote to
her success in the production of fine
| butter,