Phillipsburg herald. [volume] (Phillipsburg, Kan.) 1882-1905, 1890-04-25

injurious in causing a chill to the anil
mai, water at 20 degrees to 100 degrees
is not very we'll relished by cows Civ
ing water at ordinary we'll temperature
to warm COWS in q warm place IS the best
practice. If you must water cold COWS IN
| a very cold or windy place, at least have
the water warm. Slightly above lUU de-
/ grees seems to have a stimulating effect
upon tho animal digestion. Then comes
| the temperature of the dairymans brain
in caring for his COW and feeding her.
The hot Ped-headedness that causes him
/ to use d pitchfOrk for a currycOmb and
q milk stool as a petting machine is all
terribly wrong. The dairyman needs to
have a cool, clear head and warm feet so
that he can feed good COWS high be-
/ lieVe in running good machine at
/ high but safe speed. tell you, all the
/ correct Vemp creatures in the milk pail,
the setting vat, the churn or the cheese
vat Will not produce fine goods from
COWS that are not fed so they are regu-
lar and healthy in their digestive func-
tiOns. 1t is comparatively easys to learn
to make butter in a pure cookbook
recipe sort of way, out of perfect milk,
but to learn to feed high and steady so
as to make a COW do her best and "Iearn
to do better by doing" is not a thing to
be caught up as one follows a formula,
any more than it is to make nice butter
out Of milk from ailing COWS WithOu
knowing what is the matter with the
cream, and what changes in the mode
of operation are needed. The man who
best understands the economy of foods
and their use by the good COWS is the
man you want in your stable at feeding
time. We do not know enough about
| these feeding subjects as lyet to more
than say we have started; but bottom
| facts are being developed and am glad
that our farmers are awakening to their
Importance.
We all want to stop claiming to know
ing lot and study these matters harder.
A few general facts blind US and keep
US from hunting underlying details. DR..
BGbcOck, of Wisconsin, did most eX-
cellent thing in so thoroughly burstin G
our old notions regarding q membrane
around the butter glObule, and that a
falling temperature caused the liquid OF
the milk to fall IN temperature much
more rapidly than the fat globuIes, thus
! inducing the cream to rise, and to put in
/ place of these theories, facts regarding
/ Gbrine in milk and its Influences over
Dreaming. This work has put in a far
! stronger light than before the need of
| getting the milk quickly from the COW
to cool water and the need of perfect
! quiet. Some of these things have re-
! ceived thorough, practical demOnstra-
! ton by many dairymen, and in careful
/ experiments by Prof. Henry and others.
| But when these underlying principles
are brought out, and We clearly see reR-
/ sons for setting milk and handling it in
/ a certain way, we are more liable to
/ practice its precepts. I advise all to
! again read Mr.. Babcock's Bulletin, No.
/ 10, on the Constitution Of Milk. Pro
/ viding cleanliness is observed, there is
never any trouble from perfectly healthy
milk in it travels through the cream vat,
/ the chUrn or the cheese vat, and the
/ butter and cheese packages if correct
( temperatures are observed. 1t is when
the COW is ailing, is Overfed
/ or underfed, misused or ex-
posed to hard conditions, OF
| given bad food, or compelled to breathe
bad OdOrs that we receive milk which
requires a change in the ordinary tenn
/ perature in working it up. In other
words, making butter or cheese out of
| perfect milk, handled in a faultless
manner, is like sailing over smooth
waters, The dairyman does not need
all his knowledge of steering and trim
! ming his sails until he is in the storms
of hot weather or has struck the shoals
| of winter cream from farrOW COWS, or
has to sail his cheese through the mar
rows between audacity and gaseous
blubber.