Wessington Springs herald. (Wessington Springs, Aurora County, Dakota [S.D.]) 1883-1891, 1888-09-14
THE
A Substitute Gor Rran

heretofore bran has been an econom.
zeal food for the dairymans use. but the
yearly increase in demand has greatly
increased Its market value. 1t now be-
Zones an important question to the
larmer: Can't find substitute that
", VII give the same results, and that can
De furnished at less cost?'
Inc use OF bran or some other ration
that VIII supply protein food must be
contlnued in order that the nervous and
muscular system Of the COW NAV be prop
erly supported.
The leguminous plants, such as clover,
peas. and beans. are all rich in protein,
and IT we can obtain the same amount of
nourlshment and milk from some of
these cheaper than from the use of bran
we ought certainly to do it. We
Know of no experiments, either scien-
titic or practical, that have been made to
demonstrate the relative value of bran
and pea meal alone.
We know of one instance where peas
were drilled in with oats. the two were
allowed to ripen together. and when
cows with good results; this is as far as
our personal experience goes with ripe
peas as food for dairy COWS. One
thing is certain, our farmer friends
across the water use peas and beans very
much more than We do.
The dairyman must not depend upon
corn alone, it is too heating. He must
not feed less protein. If there is "a
ton cheaper than bran that will give
him the needed supply he ought to find
it. Will not some of our State Expert
mental Stations help in this?
| But, farmer friends. do not wait for
them, try yourselves. We must push
out and on. You can satisfy yourselves
ut very little expense whetherit will pay
you to raise peas for dairy food. Give
it trial.
Dairy Notes.
IT is growing harder and harder to get
good mixers on the farms where but
few cows are kept Milking seems to
be getting more and more the work of a
specialist. Good mixers on dairy farms
are generally sure of the best wages.
SIZE of the udder does not always in.
dictate the cows capacity for milk giving
Sometimes it is "heshy" and is not re-
duced by drawing the milk. Some I'D
ders us q rule. are Objectionable, anC
are generally attached to small mixers
The water COW drinks exerts as much
or more influence over the purity ant
healthfulness of the milk she produces
as does the food she eats, and access tt
stagnant pools, Darnyard ponds, and thu
like, should be rigidly guarded against
The more rapidly the animal heat il
taken from the milk after it leaves til,
COW, the longer will the milk and cream
retain sweetness, and the better will b.
the quality of butter made from it, i
proper care is taken in preserving til,
churning.
No MATTER what the breed may be
some individual cows will excel tn
others in milk and butter production
and on the same quantity and kind o
food. This is an advantage, and it per
mits the dairyman to improve his stos]
by selection.
IT is Just as necessary 60 keep sal
from absorbing bad odors as cream.
sack of best salt standing where Their
is smell Of fish OF any objectionabl
odor will absorb the flavor, and the but
ter will hold that flavor as long as Their
is bit of it left.
A chEASLY-KEPT COW will yield swee
milk with an agreeable, sweet odor, an
quite free from any faint or iniuriou
quality whatever. That such milk i
very rare, is simply because such COW
are rare. and this is the reason why tn
very best, purely favored butter is rar