Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1889-01-11
THE DAIRY IN VERMONT.
How it Can be Made to Pay Literally on
the Investment
Written for the Free Press.l

Written for tine Free Press
Perhaps the subject of the dairy seems to
be worn out but however that may be. there
still remains much practical instruction to
be given to large portion OF the dairymen
of our State The conditions of success are
changing every month. Competition in the
lower grades Of butter is becoming more
sharp. while the first quality gilt edge has
but few competitors. Few, indeed. realize
this, and consequently the demand for a good
article of first quality is increasing faster
than the supply. Our farmers need to he
more alive to their interests better prepared
10 produce first quality article and con
stantlv ready to take advantage of the ever
increasing price, paid 10 thost who always
furnish gilt edge butter.
Dairving has come to he the most import
ant branch of agriculture in our State pay
ing in 1850, something like $1,000 900. Isn't
it best to look into the means for producing
a first quality article that viii always com
mand a remunerative price:
The first consideration is the cow. Well,
the Jersey and Gueroey or their Grades are
ACKNOWLEDGED by all to he the best for dairy
ing--butter making. But even Jerseys vary
and one cannot afford to keep only the very
best and must Gull his herd carefully until the
maximum of production for the minimum of
feed is reduced 1uke a lesson from the
creamery men who are fast getting rid Of all
but the Jerseys. More spaces OF cream for
given amount of milk are the result of this
breeding process.
But "A man may say. IL am unable to buy
such highbred, costly stock n .ou mention
Surprising you ar. Breed it, Raise your
heller calves breed 70 a thorough bred Jer-
Sey bull and You viii constantly increase the
value OF your herd tor butter production.
But caution must bo exercised even in this
connection. Look 10 the butter record OF
the bulls ancestors before YOU choose. and
then choose the best 1t costs no more to
raise good calf than it does a scrub and the
returns are infinitely greater.
My uhjector still continues ~ am too
far from good thorough bred TO avail my
self Of the opportunity to improve my stock. "
Well, get your nsighhDrS TO 20 in company
with you and buy good one together. The
cost t. each man need not be larger than
the cost of an ordinary animal. but each can
have the advantage of improved stock. But
by all means raise the likely heiter calves
whether YOU raise the steers or not.
HAY ing your herd OF better cows the next
consideration is the place to keep them
Nothing but a thoroughly clean stable will
do. All Cobwebs and over head filth must
be swept away. The floor must bee 50 ar
| ranged that no Nth can come in contact
with the udder for even there the milk will
become tainted 40 that it will always retain
the taste, uud your butter i, not first uual
ity. Is the cost too much No for success
| III ncthin. can be reached without cost of
| time and labor. Any farmer can arrange
his stables properly if ne will study the no
/ rpSsDl'N rGplit inns fg. "a daipu
The feed must be OF the variety that fun
nishys the largest amount of butter fats.
! The grass of june seems To meet nearly all
these requirements, and we may, therefore.
| conclude that early cut hay Is best. every
! thing considered. A grain ruptiOn may al
so he needed, but each man must Judge for
! himself in that direction. Again each COW
| must be studied, They all require different
treatment some needing mere of a certain
class of food and some less. Weigh the milk
carefully and also the feed until YOU reach
the result aimed at, then you can figure
! your profits more closely and know for Ger
tain whether given animal pays for her
| keeping and leaves margin or whether YOU
are losing her
The obiector says that he cannot fool with
weights and measures that he can guess near
! enough. Did you ever know cotton or
| woOllen manufacturer who guessed" at the
! weight OF his raw materials and again
guessed at the number of yards of the
/ finished product You never did No
| think not Every ounce is carefully weigh
| ed, and every yard of cloth is measured even
to the quarters Now apply the business
principle here represented to dairying. The
| hay is ihe raw material TO be converted into
milk by the cow, the machine. Now if one
] COW will trptnpp a certain number of mounds