St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1890-03-13
DAIRY HINTS
Gathered From the Experience Of
the Orange Judd Farmer.

The regulations and hints here given
are meritorious in every respect, and
should be practically considered by all
dairymeu. They are adapted from g
series of suggestions sent out to patrons
of a prosperous creamery:
THE COW AND MILKING.
Mich cows ought to be we'll fed and
treated with utmost gentleness. All
sudden changes in the feed, tempera-
ture, or treatment are unfaVOraDle for
the secretion of milk, Changes from
green to dry or from dry to green fOd-
der should be made gradually II we
wish to avoid a decrease in the milk
yield. In winter have good warm
place for your cows. Feed them ground
corn. oats and barley, equal proportions
of each being the best food to produce
quality and quantity combined. Corn
meal and shorts form an excellent feed.
Never feed oil cake OF turnipS. Give
plenty of sweet hay and pure water.
In milking, when you first take hold
of the teats, don't grab them as II you
were falling over a preciDice and
they were your only hold, but begin gem
tly. Some cows are very nervous, and
if you begin milking too abruptly they
may possibly kick. The most success
full dairymen feed COWS more or less
grain the year round. Grass increases
the flow of milk, and grain increases
the amount Of cream obtained.
ALL MILK SHOULD BE STRAINED
at once after being drawn from the cow
through three strainers, and immedi.
ately submerged in water, the temperas
ture of which should not be over As de.
grees in summer nor below 40 in winter,
There is a large per cent of cream losa
by not keeping water at the proper tens
perature and letting milk stand too
long before setting. 1t has been proven
that milk loses over % per cent of cream
if left out of the dreamer until tho
animal heat is gone. Scalding milk cans
is Objectionable. Hot water makes milk
curd insoluble, hard and tough. Rinse
everything, strainers, pals, cans, can
covers, ETC., with cold water as soon az
used, and before drying wash them in
water as warm as the hand will bear,
using soap enough, saleratus, to cut the
grease. After this washing sCald in
boiling hot water and set to dry in sun
and pure air. Use tin pals for milking
Never use wooden ones, if avoidable.
EXPOSURE TO AIR
is one cause of greater depreciation
and actual loss in our dairy products
than all other causes combined. All
operations in the dairy, from the time
the milk is drawn from the cow until
the butter goes on the consumers table,
should be conducted in such manner
as to exclude the air as much as pos
sible from coming in contact with tho
cream or butter any longer than
is absolutely necessary. You must
watch your milk In warm weather
and not let it thicken before the cream
is taken off. Ordinarily the cream
should be taken off in thirty-siX hours
after setting the milk. 1t should never
stand over forty-eight hours, and it is
often necessary to take 1t off in twenty
four hours. If it stands over forty.
eight hours it makes bitter butter.
Milk should never set in cold weather
where it will chill. 1t Injuries the milk
as much to chill as to keep it at too high
temperature during warm weather.