The Iowa plain dealer. [volume] (New Oregon, Howard County, Iowa) 1867-1895, 1890-05-29
IMPROVE YOUR DAlRYlNc.

World.
IMPROVE YOUR DAiRYINc.
Plea for BETTER Breeds. Bettcr Feed and
Better Care.
BETTER BREED.-There is one thing
sure, it will not pay to keep poor COW;
don't mean poor in flesh, for some Of
the best cows are in that condition when
in full milk, but one that gives poor
yield-poor in quantity and quality. It
costs almost as much to keep poor COW
that it does to keep a good one. and
while the good one will be profitable,
the other will be just the reverse. But
there are many SO situated that they
can not afford to buy good cows, and
having lot Of poor ones what are they
to do? The only thing to do in such
case is to breed to pure-bred dairy
bull or else give up dairying. Bulls Of
any of the dairy breeds can now be
bought at reasonable prices, and nothing
will pay better, as an investment, than
good bull to use in q herd Of poor
cows. The poorer the cows. the greater
the relative Improvement in the result
Of breeding to pure-bred bull.
BETTER FEED.-Bettcr feed must be
given to the cows; even scrub cows will
pay the difference in cash between good
and bad feed. A poor cow fed on poor
feed will surely make loss for her
owner, while poor COW fed on good
feed, I ough not . profitable piece Of
nrnnnRtu hn mn M cYnH 80 nh q
will not bring her owner into debt. A
COW fed on just about enough to sustain
life can not be expected to give much
milk, nor to put much richness into
what little milk she gives, but give her
more and better feed and she will show
its effect in the pail. The improvement
will be more or less rapid, according to
the previous bad feeding. but improve
ment there must be in some way. and il
only in the shape Of increase on flesh, it
will enable her owner to dispose Of her
at something like fair price and so
save the useless expense Of further
feeding an Improbable animal.
BETTER CARE.-It is astonishing how
some men will ill-treat theircows, abuse
them in every way, whom every bit Of
abuse takes money out Of their owners
pockets. once knew a dairyman who
drove his cows by means of dog and
hard swearing; every evening. in sum-
mer, you could tell half mile of by
the barking Of the dog and the yells of
the man that the cows were being
driven up to the stable to be MIXED.
Cows must be treated with gentleness
IL the best results arc expected, and this
is one of the first things that ought to
be learned in cow keeping. The man
who can not put his hand on any one Of
his cows in yard or field is not up to the
mark by any means.
Cows should be kept in comfortable
stable in cold weather and have plenty
OF bedding to lie on. Many stable is
full of cracks that let in the cold. and
every one of these cracks must be paid
for by extra feed. II the extra feed is
not given, then part or all Of that which
would have gone to the production Of
milk, will go toward keeping the COW
warm. 1t takes just so much feed to
support life in COW, when she is kept
as comfortable as possible; the feed con-
sumed beyond this amount goes to the
making Of flesh and milk. Now, IL the
COW is in very cold stable, this addi.
tional feed may all 60 to support life.
and the COW just holds her own; OF
course, there is no profit in keeping
cows in this way.
BETTER CARE OF THE CREAM-Mills
will raise all OF its cream If set in any
Of the old or new fashioned ways, though
the portable creamery will give the best
results, all things considered; but the
cream needs better care than It usually
gets in many farm dairies. II the cream
is allowed to stand for several days, un.
til there is enough on hand to make q
churning, it should be kept cool enough
TO prevent it from getting sour, and be
thoroughly stirred twice day; then,
the day before it is churned It should be
set in . temperature sufficiently warm
to make 1t slightly acid, and, wher
churned, tempered to 900 to 64o, ac
cording to the season Of the year.-A.
L. Crosby, in Farm and Fircsidc.
The Flavor u Butter.
According to John Boyd, the fine
aromatic flavor OF butter depends upon
two things, viz: First-the principles
must be fundamentally contained in the
milk, and second-they must be brough,
out and developed by the process o.
ripening the cream, but in just what
precise way this development takes
place is past finding out; what par
compound others, volatile oils and fatty
acids play in its composition is most
difficult, If not impossible, to tell. This
much, however, we do know, that the
snores wa nrOduco in the Tactic ferment