The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1885-06-19
THE DAIRY.

THE DAIRY.
Grooming the COWS is not often
done, but it would add to their spirit
and comfort, however, as well as pro-
mote cleanliness.
-Buttermilk is said to be true milk
peptone, and with the exception of kou-
miss. is the most digestible milk prod
| uct, at our command.
If for butter select cows known to
| give milk rich in fat. Cows vary in this
respect from less than two to five per
cent. The average is about three per
cent.
If You are troubled with white
specks in butter stir the cream every
morning before it is ohurned. and the
specks will not appear. So good but
ter-maker says.
After long and extended tests in
fattening stock for market, the conclu-
sion is that of all foods ground grain is
the best, especially if fed in connection
with variety of other food.
The milk crop in England is now
| ESQ, 100000, or about $50. 900.
| HIS 10 tHdu NdiuC Vi Viz
wheat crop. and the disproportiOn in
creases yearly, as the tendency is to
stock feeding rather than to grain
growing.
| The milk of a cow always partakes
of the food it comes from: that is to say.
weak food will always make weak milk,
and rich food will make rich milk. In
these respects a cow is somewhat of
machine. She masticates, digests, as
Stimulates and returns the food given to
her in milk, and this milk is according
to the food.-Erchange.
The only difference between the COW
and any other machine, is that the
engine has to be kept going and the
machine kept working through the
same alimentary channel. The animal,
as the very first essential, must be kept
in good health and vigorous condition,
in order that the machine may be kept
at work and in good order.
| Butter should always be churned
several degrees colder in summer than
in winter, SAYS the Philadelphia Record.
| The reason is that the caseinous matter
of milk more readily attaches itself to
the butter globules in summer than in
winter, and that this adhesion can best
be prevented by a cooler temperature
of the cream when churning, is fact.
Excessive acidity in cream before
churning causes partial separation of
| the butter fats, and the acid also devel-
ops glycerine from one of the oils COM
posing these fats. Souring cream does
not add to the quality of butter; it SIM
ply creates a stronger flavor. in contrast
to the delicate flavor of unsecured
cream, which is the true flavor OF
aroma.
Natural vegetable acids do not
harm milk, but the artificial acid OF
| fermenting food introduces an element
into the consumption that it is not pos
sible for nature to neutralize and hence
affects the milk. The amount of fer
r1eut may be small and do little injury,
hut if carried beyond a certain point
| will have deleterious effect, which eX-
pertinent. time and again, has demon
strated.
The .'hot water cure" to hard milk
ing cows may be applied in this way:
| Before milking. put two or three hand
| fuls of hot water upon each teat. as hot
as the hand will bear. After giving the
teats thorough soaking. wipe lightly
with dry cloth, or strip with the hand
until there is no danger of the water
| dripping into the pail; then milk at
once. BY this means a hard mixer can
be MIXED in half the usual time.
The dairying industry in the North
western States alone has grown into
,,..l
dollars are invested. and thousands of
farmers deeply interested. They have
right to demand protection against
spurious articles being placed on the
markets. while purporting to be genu-
inc. And the public also have the right
of being protected against the machin-
atoms of unprincipled sharperS.
Hngton Hdrkeye.
The best way to manage fresh
calved cow. saws the american .4grt-
cuiturit, as far as the cow herself is
concerned. is to allow the calf to suck
for two to five days, or until You are
quite sure the udder is all right. Then
take away the calf and milk the COW
five times day for while especially
if she is fed literally for milk. Garget
anu Hillh-ltNtI dlt TIC tNO
most to be feared in a fresh COW. The
former is produced by overlooking with
concentrated or stimulating food. like
cotton-seed, or corn meal The best
remedy to my knowledge is. one ounce
saltpeter in the feed. Use this medi-
cine two or three times. and frequently
foment the udder with hot soap-suds
Anything that interferes with the con-
dition of the COW after calving may
produce milk-fever. Exposure, toe
much exercise, or nervous excitement,
are all sufficient to bring on an attack,
and a recovery is of rare occurrence. Ii
is the .'ounce of prevention" in this
case, as in many Others. that is worth
the pound of cure. Keep the animal
quiet for week before and after calv.
ing, and nurse her well.
MAKING VEAL