Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1886-02-17

given TO the cows. A better way 10 to put salt
where the cows can 60 and lick 1t at any time.
They will not take too much when It is always
present. But when it is given to them occasion
~, they will eat to excess, and thus induce thirst
and fever, that interfere with the operations
Of milk secretion. The stronger cows will
thrust aside the weaker ones, 30 that the latter
will not get salt enough, while the former are
kept regularly within the reach of the cows, the
better way Is to salt them In their stalls, where
each gets just what is given to her, and no more.
Salt is not only essential to the health of the
COW, aiding digestion and assimilation, but ef-
fects the churning Of the cream. lack of salt
trouble in this way might often be obviated by
giving the cows proper amount Of salt.
In winter, especial care should be taken to
give the cows the right kind Of foods, in the
right proportions, so that the heterogeneous, or
milk and muscle-producing foods shall bear
or heat and reproducing foods. Early-cut hay
say timothy or orchard grass, with mixture
Of clover and other sweet grasses-if supple
meDted with corn meal and oat meal, or corn
meal and wheat brand, mixed In equal proper
ton by weight, will make q good feed for butter
ensilage, or beets, or other succulent food, and
give the cows q mess of 1t once . day. 1t will as
q relish, not oaly aid digestion and promote
health-Rnd Whatever promotes health aids In
milk secretion-but improves the churning quality
the cream: for 1t has been found that all dry
feed makes hard churnins, and causes waste
Of the fats In the buttermilk, and this can be
prevented by giving the cows juicy, succulent
food with their dry hay and grain.
THE DRINK.
1t 10 important that the COW should have plen-
not be put to too much trouble to get 1t. II she
Is, che will often got very thirsty before she
drinks. and then will drink 80 much as to make
her feverish and uncomfortable-a condition
net favorable to milk secretions. Do not let
your cows drink out Of stagnant ponds or pools.
II you do, the spores Of alge, which are micro.
scopic, will enter into the circulation of the cow
and appear in her milk, rendering it INV hole some
products. In winter 1t will be found Of advau-
tage to take the chill OF from the water given
to the COW, and to prevent her getting chilled
whom she goes to drink. Chilling the COW
shrinks the flow of the milk and reduces it's quail
ity. It takes an extra amount Of feed to raise
the temperature of the animal organism after it
has been reduced by chilling. 1t therefore pays
to keep the COW as comfortable and contented
az possible.
SURROUNDINGS
Ali the surroundings must be kept clean and
sweet. The droppings must be promptly
cleared away, and absorbents-such as dry earth,
sawdust, land plaster, dry muck, etc.-must
be freely used in the stable or milking shed.
No animal or vegetable matter must be allowed
to decay In the vacnity of where the cows are
MIXED, nor where they can breathe atmosphere
that is loaded with the bacteria rising from the
decaying matter. Nor must the milk be allowed
to stand iu such an atmosphere. 80 these bacte.
ria can drop into 1t, and there begin the work Of
decomposition by feeding on the heterogeneous
portions Of the mslk.
VENTILATION.
Too much attention can not be paid to keep
ing the cows supplied with pure, sweet air. The
supply Of air should come In at the cows heads
and pass of At the rear. But most stables are
arranged to let the air in At the rear Of the cows,
where, being heavier than the warm air inside,
1t drops down and takes up the vapor and odors
of the droppings, along with the exhalations of
Of the cows bodies, and bears them along to
their heads, to be drawn into their lungs and
mingled with their blood at every breath. Fiji
teen minutes of such inhalation, Prof. L. B,
Arnold declares, will faint the milk Immediately
thereafter drawn from the cows udders, and
gives 1t = "taste of the barn-yard.' People who
are otherwise clearly are often troubled with
this taste In their milk, which they can not &C.
count for, when al the trouble lies in bad VEN
tilation, or no ventilation, Of their stables, or
what ever place they milk in. There should be
a free circulation Of air, avoiding drafts, and a
place for the escape Of foul odors as fast as they
rise, without their being permitted to load the
air which the cows breathe. Better apply a
little artificial heat than to keep your cows
cooped up in a emothering atmosphere, which
is inimicsl both to the health Of the animal and
the production Of the best of milk. Sweet food,
sweet water, and sweet air, are absolutely essen
tial to the production Of the best butter.
CLEANLINESS.
As might be inferred from what has gone be-
fore, absolute cleanliness is indispensable. Most
people have some ideas of cleanliness, out not
admits Of degrees of application. But while
all have some ideas Of cleanliness, I have some
times thought that some people have no ideas of
nastiness. To them, a. Is said to be the case
with the pure heart, all things are pure will.
therefore. try to give you some idea Of what
mean by cleanliness. To begin with, the per-
con should b. clean enough not to emit offen-
sive odors. The clothing should have freedom
from bad odore, and have no dirt adhering to it
that may rattle of and drop into the milk. All
loose dirt and hairs should be brushed from the
not drop into the milk. II there is filth on the
cows udder that can not be brushed or wiped
OF, 1t should be washed OF, not with
milk drawn from the teat, but with water
near by In another pail than the one TO be
MIXED In. AZ like to have the hairs and
the hlth and milk kept apart in the stable. Pro-
coed to milk gently, quietly and briskly, avoid
ing everything liable to hurt or irritats the COW.
In no case depend on the strainer to take out
dirt for some Of it will dissolve, II it gets into
the milk, and can not be strained ont. Only
hall ko <sbo
ont by the etrainer. The rest will remain to
injure the davor Of the product. Therefore, keep
the dirt out, and strain the milk to take ont
such floating hairs or particles ~ your vigilance
fails to keep ont. Rinse all milk things-etrain-
ere, pals, cans. charms, cream pots, skimmers,
and % on-with cold water ~ soon ~ used.
Then give them . thorough washing, before they
dry, In water - warm ~ the hands can bear,
and put little sal soda, ammonia, or other
alksli, In the water, to cut the grease on the
articles washed. After this washing, scald
them in boiling water. and set them out in the
aerate. II they are wiped let the wtping be
done with perfectly clean cloth, not before
used since being thoroughly washed and boiled.
Set the hollow ware on its side, the open end
turned 4 little downward. 90 that boating spores
and particles Of dirt will not settle down in them
and ina resting place.
HANDLING THE MILK.
I0e sooner S1Vet tho MIX u OI8Wn IrOm the
COW it IN strained and set for cream-raising, the
better The less agitation and the less reduc-
ton Of temperature, the more rapid and com
plete will be the separation Of cream. Car
rying milk long distances fs . disadvantage;
and II the Temperature fs much run down, it
should be raised again before setting, or i'm
mediately after, by artificial means. This gives
. wider range for the temperature to fall. and
cream always rises best in falling temperature.
1t rises very slowly. II the temperature 10 Sta
tionary, and little or not at Ill Il the tempeIa-
turs 10 rising. It 10 ven to bsar thses facts In
mind and svoid he unfsvorahls conditions.
$ 1oDH or s1FTuo.
do not Ike TO give preference to any one
mode Of setting. lest shoad give ofense to the