The Iowa plain dealer. [volume] (New Oregon, Howard County, Iowa) 1867-1895, 1890-11-27
The DAIRY.

THE DAIRY.
Cows filled up on straw alone are
not apt to give much miik-much less
much cream.
"A healthy COW in good condition
generally makes higher colored butter
than one in poor condition.
II you wish the best cream result, IS
to quantity. do not disturb milk after
the temperature has begun to fall.
1t does not meet the requirement II
mich cows have hole full OF surface
drainage in the pasture or frog pond
out Of which to drink.
The same COW will sometimes differ
greatly in different seasons. One season
she may be profitable while another sho
may not. I've only safe way is to keep
cows under constant test = Western
Rural.
Our rule for sailing Is an ounce to
the pound. IS that suits most OF our Gus
toners. Our own taste Is an ounce and
half. But we mako butter to sell as
well as to eat, 50 salt as the majority
like, and go with the ma Farm,
Field and Stockman.
Every man who milks COW for
profit regardless OF tho particular uses
the milk may be devoted to. has deep
interest in the problem OF breeding
dairy cattle, for with the advancement
and improvement, brought about by the
skill Of the breeder. the product OF the
COW will be increased, at less cost OF
production, which means, more dairy
income and greater dairy profits.
In series ofexpcriments conducted
by the Massachusetts, Experiment Sta
ton, covering period Of fvo years, the
best cow WAS bought for $50, fed 5S4
days and sold for S2s. She was fed Sl35. O5
worth, SO that the COW and feed cost
Sl67.O5. The value of the milk and
manure was estimated at 500. 80, leaving
S93.25 profit With the poorest COW
the cash outlay exceeded the value Of
the milk and manure 1897.
ID W. Curtis says: Tho whole pro
cess OF good butter making is governed
almost entirely by temperature, from
the time the milk is drawn from the COW
until the cream is ripened and churned
into butter. The milk when first
drawn from the COW, II Immediately
placed in cans and submerged in
water standing at forty-five to fifty de-.
grees, all Of the cream is thrown up be.
tween milkings. II allowed to stand
until partially cold and then placed in
water at fifty-hye to sixty degrees, the
loss is at least from five to ten per cont
TO MAKE GOOD MIXERS.
Kind and Gentle Treatment WIN DO II
in Almost Every Case.
Among average farmers we find few
who SO manage their cows that the lat.
ter Greatly pay for their feed, says
Thos. d. Baird in Our Country Home.
Heifers are raised recklessly and ex-
travagantly. II they understand the
principle Of raising heifers to make
good mixers they do not apply 1t.
A cow that gives milk inferior in
quality or quantity, or both, is to that
extent an Improbable one. The value
OF milk and butter to the farmer is quite
considerable, and would be worth keep
1HA Oil AuAOIlOI Wv lOA - nO OOulA 0O IN
better. But does this justify him in
keeping such, since he can, by proper
management of his heifers, have cows
that not only supply him with milk, but
yield him a profit beside? Yet many
owners OF such stock 60 on year after
year milking such cows, seeming not tC
realize that the most profitable COW is
the one that gives the most milk for
the food consumed.
There are millions Of dollars lost an.
nnally through this reckless keeping Of
poor cows The owner of COW that is
good for nothing, or is not up to the
standard, uses just as much feed as
would be necessary to keep good cow.
In raising METERS much depend on the
management OF and care given them by
the farmer as to their future useful
ness. With care and proper manage.
ment the farmer can make heifer de.
velop into valuable COW, while with
the usual carelessness she would be Of
no value as mixer.
Whatever will contribute to large
flow of milk tends to develop udder and
blood vessels connected with it, milk
veins included. Feeding . young COW
we'll for some time previous to dropping
her first calf, suspending the food ma.
terially just before calving for fear Of
Inflammation Of the udder, having her
rapidly and thoroughly MIXED three
times . day after the birth OF the calf.
and resuming the high feeding gradually
as all tendency to hardening and inflam.
ing of the udder Is passed, will tend tc
make her q good mixer.
Aside from abundance Of good food.
nothing contributes so much to increase
the quantity Of milk as rapid and clean
milking. Milking has more to do in
the quantity. and l will add quality, Of
milk cow gives than is generally sup.
posed among the ordinary farmers. II
any teat is naturally disposed to be
small, especial pains should be taken &c
have it MIXED as described, and II .
good mixer can not do it let the calf dc
it. 1t is ruinous to begin milking and
then stop and begin again. There
should be no stopping till the udder is
completely emptied. The practice OF
letting the calf suck. then taking it of,
milking awhile ana letting the cali 60
to the COW again to bring down he's
milk, will spoil the best of mixers.
Kind and gentle treatment goes .
great way in milking good mixer. To
scold cow into obedience, or kick her
TO make her move or stand to suit you.
will intimidate and cause the milk
channels to shrink rather than to ex-
pand. Never drive . cow up with q
dog. or let dog be around to worry her
at milking time.
The neglect Of these things by the
farmer has sent many cows to the
slaughter-house for their worthlessness
that otherwise might have been OF great
value as mixers.
TUBERCULOSIS ~ MILK.
Points Now known COncerniOg This Ter