St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1889-01-02
FARM NOTES.
Hints and Facts That May Be of
Value to TillerS of the Soil.

FARM NOTES.
Hints and Facts That May Be of
Value to Tillers of the Soil.
The Ayrshire COW is queen of the
dairy in the royal stables at BalmOral,
Scotland. About dozen head are kept,
and while Queen Victoria is not sup
posed to milk any of them, it is said that
she often walks through the stables or
admiringly examines her favoriteS at
pasture. We are told that they are fed
on the pastures in the summer and on
roots and straw in the winter, little
bran and oil cake being given when
they are in milk. They are MIXED three
times day, and the milk is set in shall
low vessels, and skinned in the usual
week in an ordinary daSh-churn, and
the butter is worked up by the hand.
Its quality is said to be excellent, and
special care is taken to prevent unpleaS-
ant odors from reaching either the milk
or the butter. From what has been told
US, We fancy, however, that her majesty
does not get much gilt-edged granular
butter while at her Highland residence.
A writer for the American Cultivator
says: although farmers as a class
comprise a larger number than any
other, yet whenever they have any pub
lie matter of especial interest to them
selves, they are almost always obliged
to go to one of another class or profess
sion in order to get their matter before
legislature or congress. Men from an
other class OF calling, who. of course,
cannot fully know or appreciate the
necessity of different legislation in re-
gard to this or that farming interest,
are the only resort, and poor help they
often prove. Instead of this, farmers
should be so educated and trained as to
be qualified TO do such work for them
selves. Their occupation should take
its proper position as profession, and
exert its proportionate influence, civilly
and politically, as it heretofore has
physically"
4 keen. practical dairyman gave
Hoard's Dairyman striking illustra-
ton of the reason why he was more
successful with his cows than his neigh
bors were. ''Tll tell YOU" said he, lit
all depends where a man looks when he
feeds his cows. My neighbors all look
at the feed; consequently they easily
learn to scrimp the COW all they dare to.
When [ feed look at the cow just as l
would any machine if | was feeding it.
You want to watch the machine and
not the feed. 1t is mighty easy thing
for a farmer to get stingy feeding COW
and beat himself out of dollars in trying
to save cents
A New York dairyman who was milk
ing a large herd Of average. cows took
five of the best and five of the poorest
ones, and. keeping an accurate account
of the cost of feed and care, found that
while the five good ones were paying
\ <,ft,
tually costing him 81 per head annually
over and above the value of the milk
they Welded. Many another dairyman
who is ''going it blind" would make
some interesting, if not pleasing, dis
cOveries if he were to open debit and
credit account with the individual COWS
in his herd.
One of the local papers in Minnesota
says that all hope of raising good crop
of winter wheat, except where it was
sown early enough to get the light fall
rains, and now covers the ground well,
may as we'll be given up, as the con-
tinued dry and freezing weather, with
out snow, is destroying the tender roots
of all late sown wheat. Even the earlier
sown and best rooted wheat will not
hold its own much longer without snow.
Maj. Afford uses the name "cream-
ery'' and ''butter factory as inter-
changeable words. In New York state
they are two distinct things. A butter
factory is an establishment where only
butter is made. A creamery is one
in which the milk is set, and the cream
removed after long or short time, as
the case may be, and then both butter
and skim cheese are made under the
same roof.
In place of the few cows and little
OF everything else, says writer, tarm-
ers should stock up with COWS to the
full capacity of the farm, and 90 at it as
though they mean business. There is
no reason for doubt and no cause for
hesitation. There is some money for
those farmers who will go into the dairy
business in earnest. Those who have
done it have found this to hold true, and
there is room for many more.
Here is a sensible idea touching a
mooted question, says an exchange. A
dairy expert suggested that the proper
way to dry Off cow as the end of her
milking season approaches is not to
gradually cease milking her. but give
her the kind of food that makes more
flesh than milk, ana give her only
little of it, just enough to keep her in
good condition.
If stock of any kind is poor to begin
the winter it cannot be worth much.
Building up fat on lean frame, with
the temperature at zero, or even at
freezing point, is costly business. An
animal already fat goes into the winter
with some self-protection against the
cold Its fat acts as a shield, rendering
less warmth necessary.
Eggs contain more nearly the two
proportions of elements of nutrition as
food than do any other food substance.
They are provided by Natur for the
very earliest use of the young, and Nat
ure makes no mistakes. They are ami
NAL substance without faint of blood,
that to some minds is an objection to
food.
The more rapidly the animal heat is
taken from the milk after it leaves the
COW, the longer will the milk and cream
retain sweetness, and better will be the
quality of butter made from it if proper
care is taken in Deserving and churning.
English farmers who feed so many
turnips and rutabagaS combine with
this a good deal of oilcake and corn
meal. 1t is the latter that mainly does
the fattening.
In these days of close competition
second-cIass farming can not succeed.
First-class stock, first-class butter, first
class grain, firSt.claSS fruits and vegeta-
bles must be the products OF farms OF
success will not be ours.
GSod butter cows will make pound
of butter to every IA or is pounds of