The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1885-09-25
THE DAIRY.

Mixing the milk Of fresh COW with
the milk of cows that have been fresh
for some time is one great cause why
butter often does not come quickly.
The milk from fresh COW should
not be mingled with that of the others
too soon. Tho milk from fresh COW is
not in proper condition for human coz.
sumption until it is free from ropiness.
1t is said that the milk from which
the cream has been taken by the centrif-
ugal separator is of but little value for
making cheese. A good many consum-
ers think the same of milk skinned by
the old process.
"A cow should always be taught to
allow anyone to milk her, either man or
woman. and for this reason it is best to
change about in milking occasionally.
much accustomed to one persons atten-
ton.
On farm near Boston the new milk
is subjected at once to the action of a
centrifugal cream separator. says the
Tribune AMI Farmer. extracted in few
minutes and served in the city that
same morning at breakfast.
"A Georgia dairyman has figured
out the cost of good butter in that State
at twelve and half cents per pound.
where good pasturage can be had on
easy terms for ten months in the year,
and the butter sells at twenty-five cents
pound.
The creameries of Northeast Mis-
souri, are dong floIrishing business
this season. Notwithstanding the low
price of butter. They are making from
three to eleven hundred pounds per day.
and are adding many new improve
ments to their facilities.
According to German authority
there are 256 varieties of cheese. more
or less distinct in their character. made
in Europe. while we are quite sure there
is but one kind made in this country.
though the shape is sometimes varied.
Is there not vast room for improvement
here in this respect?
cooperative da;rying is no longer
an experiment. 1t has been before the
country long enough to demonstrate its
economy. and to prove that a factory
for cheese or butter making will be 4
good investment from the start, in any
good dairy region. if it be well managed.
So says the Tribune and Farmer.
The Importance of having cows
calve in the fall SO rs to have the heavi-
est flow of milk in the winter. when
milk and butter are high, can not be too
well understood. Some farmers value
fall calves as highly as spring calves.
fer the reason that they are ready to
turn on grass as soon as it comes in the
spring. and so get the full benefit of a
summers pasture.
The creameries in Wisconsin put
their butter into earthen jars or crooks
OF from five to twenty pounds each. and
send these to regular customers in Mil
waukec who use the butter and return
the jars to be re-filled. In this way the
citizens of the city get firm. fresh butter
for their tables all the time. and the
dairymen get good prices. Both parties
profit by the transaction.
The rage among the dairymen now
seems to be to see who can show the
largest two-year- old milk record by one
of their choice heifers. 1t is always Il
landable ambition to try to excel; but
the forcing of such a young cow to her
full capacity, in the attempt to make
her attain to higher record in milk
and butter yield. is simply to overtax
the ability of a promising young animal
and injure her future usefulness. 1t is
a debatable question in the minds Of
many good stockmen whether heifer
should be allowed to have a calf before
she is three years old or not. let alone
forcing her to make big milk record.