Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1889-08-07
Profit of DairYing.

In recent issue of the New York
Times we find the following from the
pen of Henry Stewart. Although long,
every dairyman should read and ponder
1t:
All indications point to an early,
rapid, and wide extension of the dairy
interest. One thing alone binders it.
This is the prevailing low quality of
butter, by which It's sale and use are re-
tarded. Butter IS the most nutritious
food. II is all nutriment. Not parti-
Gle OF it escapes the digestive organs,
but all Of it passes into the blood, furn-
ishes substantial nutriment and support
to the respiratory organs and the vital
heat of the system. The accurate
knowledge that has been gained in re-
gard to the digestion and assimilation
of fats In the animal system affords an
interesting relation to the uses of but
ter and the indispensable necessity for
its perfect purity. 1t is known that fats
are quickly emulsified when eaten
first, in part by the aid of mastication
and the action of the salivarv fluid, and
finally and perfectly, by mixture with
the pancreatlc juice, and that in this
condition Of emulsion it is directly alb
sorbed through the intestinal Will into
the blood, thus acting upon the system
acious matter which is oxidizeG in the
lungs and produces the animal heat. It
goes without saying that Il food Of this
character must be pure and free from
all Objectionable qualities, and that the
admixture of inferior and undesirable
iats-not to mention any questionable
character which these might possess-is
a very serious matter for the consider
alton and action of the legal guardians
of the public health, not at all consider
ing the other important question of
fraudulent adulteration by which the
public may be robbed.
The recent action of the Legislatures
and the great increase of popular inter
est in regard to dairy matters seem to
have assured the public that there is
less to fear in respect of the quality of
butter, or at least SO far as the purity of
it is concerned, and it only now re-
mains for the dairymen to perfect their
methods so as to secure the highest pos
sible quality and the largest returns
from the means employed to make
their industry the most profitable
branch of agriculture. And to secure
this there are some necessary provis-
ions to be made, which may be special
ly referred to. First, the cows. These
are by no means what they should and
LIZ UOs OO1 1--WE, OO1AS
able, tend to demoralize the business
of the owner. He has little am
bition to take pains in a business
which pays but a niggardly pittance for
his labor, and he cares little about i'm
provements in apparatus and practice.
But if he can see liberal profit flowing
into his pocket day by day, he is en-
couraged to make these improvements,
and so to employ his capital that it may
be returned with good interest. More
than half Of the existing COWS do not
pay any profit to their owners. A full
fourth OF them are fed at a loss and at
the expense of the best half of them.
There are whole herds which might
proftably go to the sausage maker in
the fall or put into a compost heap, and
the winters feeding would be saved,
would more than pay the value they
would have in the spring. This is a
vast incubus on the dairy interest.
Second, the prevailing practice needs to
be improved. The whole work of the
dairy, from beginning to end, in large
majority of cases, needs changing. The
me thOd of feeding requires improving.
Pasturing should be helped out by the
growth Of soiling crops, and the silo
should be made help for the winter
feeding. If a man who makes two
OicoCO Va SIcCo SIOW WuCIC OAO OloOO
grew before is benefactor to his race,
surely he who Will show how two COWS
can be fed where one cow is, is equally
worthy of credit. And this can be
done, is done, and should be done.
With improved COWS better ways of
feeding must be adopted, or there Is
simply so much effort wasted. And
further, the whole management of the
COWS, of the milk. and OF the churning
should be the best possible. There are
no obstacles in the way. Those who do
not know how may easily learn, for
there is no lack OF the very best infor-
nation in the best of the agricultural
Journals and those specially devoted to
the dairy as well as in books, the au-
thors of which are practical experts
who have studied and practiced the
art for many years and have gained
wide experience by the practice and
thorough ability by the study OF the
1 rs,