The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1889-11-06
Notes by the Way.

TEST every COW, and do not be con-
tent with your herd until it averages
800 pounds of butter or $50 pounds of
cheese yearly per COW.
If you keep everything bright and
clean about your dairy, and do every
thing in an orderly and systematic man
ner, you can hardly fail of success.
If corn is dry and hard, it is apt to
make the teeth of the pigs sore, and to
prevent their eating as much as they
should. 1t is better to either soak the
corn or have it ground into meal.
DOES your cow make beef or milk
out of her food? If you do not know,
the sooner you find out the better it
will be. If she makes milk out of it,
she is a dairy COW and may be safely
kept.
THE first butter made in factories
was in those that took portion of the
cream off from the milk before making
cheese. Then followed carrying the
milk to factories and setting it in deep
cans in pools of water.
IT is with potatoes as with corn, the
seed from both ends and in the middle
is about the same, if the potato is sound
and vigorous. Butt, middle and top
kernels OF corn all grew and produced
about the same at the New York station,
few years ago.
Cows kept in close confinement,
highly fed and pushed to their utmost
in the production of milk, are the most
likely to suffer from the development
of tuberculosis. This is a warning to
Tho n1y Of eni1;pr, "a h.
exercise of mich cows.
BE careful that the ration fed to your
cows has proper balance of elements,
approXimating one part of nitrogenous
food to five or six parts of carbona-
ceous. The heterogeneous foods are also
known as albuminoids," and the car
bonaceous as " carbohydrates"
YOUNG pigs should be fed little at
time and often, say four or five
times day. Give them enough to fill
their stomachs, but do not let them
stuff themselves A clover patch is
nice thing for them when they are be-
ing weaned-or at any other time.
A GOOD mixer is gentle and kind
with the COW, and studies how to please
her and gain her confidence. A little
patting and caressing, with gentle
handling and rubbing Of the udder and
teats before milking, goes a good way
toward securing free and full flow of
milk.
OF the sos ,662 OIL pounds of butter
made in 1850, only 29,41l ,7S4 were
made in creameries, butter factories
and skim cheese factories The balance
was made in the private dairy, and the
greater proportion of it went into pri-
vate consumption without appearing on
the markets.
YOUNG lambs are very tender and
need careful protection from the cold.
Old sheep can stand the cold better;
but they should have a warm shelter
in winter that they can 90 into at
will without being too much crowded.
Sheep need light and pure air as much
as other animals.
IT is claimed by some that cheese
grows richer with age. This is great
mistake. There is loss in all chem
ical changes, and that of curing" is
due to chemical action. But the loss
in nutritive substance is quite small.
The principal loss is of water. This is
what makes the apparent richness
greater.
THE Boston people-or, rather, milk
dealers-appear to be considerably
walked up on the milk question. They
are trying to get at some scale whereby
milk may be bought and sold without
doing injustice to any one. Naturally
their first drive is at the amount of
solids contained in the average milk of
the different herds.
IT is not every man who owns cows
that is qualified to be dairyman. The
first essential to success is the man
one who is qualified by nature as well
as by education to be dairyman. He
must be a man who loves the business
and is quick to note conditions and re-
move the unfavorable ones while taking
advantage of those that are favorable.
THEY get at the real value of a COW
in Sussex county, N. j., by selling her
at so much a quart. The scheme is
pronounced by dairymen as the most
equitable yet proposed in the sale of
mich cows. The purchaser pays 81 so
per quart; thus, if she gives twenty
quarts daily, she is worth $50 The
purchaser keeps the COW on trial for a
week
IT is entirely within the bounds of
fact to assert that there are at least
ten per cent of our farmers, in what
ever branch of agricultural industry
they may be engaged, who are getting
double the return of the average of
others engaged in that branch-twice
the bushels per acre, twice the pounds
of butter per cow-and this, too,
simply by improved methods and intel
ligent application of the fundamental
principles of success which should gov
ern their practice.
A POUND of average beefsteak con-
tains seventy-three per cent of water.
A pound of milk contains eighty-seven
and one-half per cent of water. There
is twenty-seven per cent of solids in the
beef, and twelve and one-halt per cent
in the milk. Two pounds of milk must
therefore contain twenty-seven parts of
solids-iust the same as the pound of
beef, while the solids of the milk are
much more digestible and available.