St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1890-01-18
wester.. Rural Dairy Notes.

Wet and muddy fodder, ergotted grain
and too high feeding may cause ahOr-
ton.
Weed out the poor COWS, breed only
from the best, and always use a thor
Oughbred bull.
In reply to an inquiry. we would say
that we would not advise one who has
had no experience to attempt to spay a
COW.
The heifer calf is not always "chip
of the old block" Nature sometimes
accidentally fails or purposely fails to
reproduce the COW.
One of our advertisers Is making
''butfalo robes" out of the hides of the
GalloWays; also fur coats. Now per-
haps we have found the general pur-
pose cow.
There are many men who think their
COWS are getting enough to eat. who
would find if they doubled the ration
that the COW would greatly increase her
flow of milk.
In the dairy it will not do to stop short
of the highest degree Of perfection that
anybody has reached. Anything lower
than that means inferior products and
diminished profits.
One of the first symptoms of milk
fever is decrease in the flow of milk.
Then the COW becomes sluggish.
brtathes hard and quick, head hot, and
with bowels either coStiye. or, as 4 rule,
looser.
At London dairy show the woman
butter makers took all the premiums
and some of the papers publish the fact
as if 1t was wonderful. Bless your
souls. woman when she tries can beat
a man TO death making butter.
How mueh milk does it require to
make pound of butter? asks a CORE
sDondent. 1t depends on the milk. Six
pounds of some milk will make pound
of butter. while it requires twenty-five
pounds and even more of some milk to
do it.
There are thousands of pounds of but
ter made that will not bring near the
price that better butter brings. And
yet it costs nearly as much to market
the pOor as it does to market the best.
There is no money in that sort of bust
ness. is there?
When you open the outside door of
your house and keep it open in cold
weather. you know that it takes but
few minutes to lower the temperature
to on uncomfortable degree. Think
of that when you open the doors of the
stable or barn in which the COW is
standing.
What is good cow worth? asks a
contemporary. 1t depends. If pro-
fessional breeder has her for sale, she
is worth all that he can induce anybody
TO pay for her. If she is owned by a
farmer who wants her for actual use.
she is worth just what she is worth, ard
not red cent more.
It was once said that chemist had
discovered process for making butter
direct from grass, and one of our eX-
changes wonders if it will not prove
true. We don't know. A few column
advertisements of the process i'll some
of our contemporaries will secure for
them favorable opinion, anyhow.
Meat production and milk production
are both natural functions Of the COW.
says writer. Yes. but we contend
that it is not natural for the cow to pro-
duce both in equal perfection. Nature
does not work that way. She endOwS
every living creature with special
gifts" A COW, no more than man.
can do everything equally well.
Strips three or four inches wide make
much better rooSts than round poles.
Arrange them so they can be taken
down readily when necessary to clean.
Ii you cannot afford trio of bronze
turkeys for breeding, at least get a good
bronze gobbler and mate him with the
common hens. A considerable improve
ment can be secured in this way at
small cost.