Staunton spectator. [volume] (Staunton, Va.) 1849-1896, 1885-03-25
Economy With Cows.
SMALL AND LARGE LEAKS WHICH ARE NOT
YET GENERALLY SUSPECTED,

SMALL AND LARGE LEAKS WHICH ARE NOT
YET GENERALLY SUSPECTED.
Thomas D. Curtis in N. Y Tribune.
Where either milk OF cream is pooled at
the factory, unless some test for quality is
applied and the milk or cream rated accord
ingly, the man who delivers rich milk loses
and the one who delivers poor milk gains a
pro rata division of product. 1t has been
found that the product of 113 cubic inches
of cream will vary, under apparently the
same conditions, from to "a ounces, and
yet the average will be about 16 ounces
Here the S-ounce patron gets twice as much
as belongs to him and the 24-ounce patron
loses one-third. In a trial at the Maine
Agricultural college, made last summer with
90 COWS, all 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 2.31
pounds, and the amount of milk required
for pound of butter ranged from 1877 to
20 pounds.
In trial made by II. B.. Gurler, DeKalb,
ILL.,, acme years ago, he found his individual
cows gave from 1S 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 Z TO e3. The daily yield
of butter per COW was to 90 ounces, and
the average annual yield per COW was $50
pounds. The profit of this year was S15.
By wedding out and breeding from better
blood and his best cows, he brought the
average annual yield up to a66 pounds per
COW, with profit on each of $45. Such
improvement is within the reach of every
dairyman. Cows that give less than $500
pounds of milk year do not pay for their
keep. There is little or no profit on one
that gives less than 5000 pounds of milk,
when the milk is carried to cleese fac
tory. The profit is 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, as 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. Cooling
milk before setting prevents the cream from
fully rising. Warming it up to one hun
dred degrees before setting will secure
better separation. Too much dry feed in
juries the churning quality. The smaller
the cream globule, the slower the cream
rises and the more imperfect the separation.
The longer the time from calving, the small
ler the globule. Scant feed and poor con-
dition Of the COW reduce the size of the
cream globule and impoverish it. An old
cows cream was ehurned with that of
heifer. There was no increase In amount
of butter by adding the heifer's cream
Churning the buttermilk 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 different churning quail
ties.
Other experiments have shown CORES
ponding results, even fourth churning pro-
ducing butter in some cases-but each sue
cessive churning was inferior to the pre-
vious in quality. Cows must be literally
fed. The product is from the food over and
above the maintenance ration, or else at the
expense of the cows system and constitu-
ton. Cows must be kept in thriving con-
dition for at least six months before calving,
or they will not give the best yield. They
must be properly sheltered fall and Spring,
and kept warm in winter. Slight chilling,
even in getting drink, shrinks the yield
1t is better to have the chill taken off the
water Artificial heating of the stable is
found to pay in augmented yield and saving
of feed. Feed burned in heater is cheap
er than feed burned in the COW to keep
up the temperature of her body. Crea m
rising in a cold atmosphere is purified by
the absorption of the vapors rising from it:
cream rising in an atmosphere warmer than
the milk, condenses and absorbs the vapors
in the atmosphere with all their foulness.
Cooling below forty degrees expands the
water in the milk and interferes with the
rising of the cream.