Democratic Northwest. [volume] (Napoleon, Ohio) 1869-1894, 1890-04-03

injurious in causing chill to the ami
NAL, 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 a warm place is the best
practice. II you must water cold cows in
9 very cold or windy place, at least have
the water warm. Slightly above 100 de-
grees seems to have a stimulating effect
upon the animal digestion. Then comes
the temperature Of the dairyman's brain
in caring for his COW and feeding her.
The hot red-headedness that causes him
to use pitchfork for currycomb and
Q milk stool as petting machine is all
terribly wrong. The dairyman needs to
have cool, clear head and warm feet so
that he can feed good cows high-I be-
lieye in running good machine at o
high but safe speed. / tell you, all the
correct temperatures 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. Il is comparatively easy to learn
to make butter in 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 'learn
| ~ uO DCttC1 QOAhS 10 AOt y bhAAS w
| be caught mp as one follows formula,
any more than it is to make nice butter
out of milk from ailing cows without
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 soy we have started; but bottom
facts are being developed and am glad
/ that our farmers ara awakening to their
Importance.
| We all want to stop claimingto know
! ing lot and study these matters harder.
A few general facts blind us and keep
us from hunting underlying details. DR..
! Babcock, of Wisconsin, did most ex-
cellent thing in SO thoroughly bursting
our old notions regarding o membrane
around the butter globule, and that q
! falling temperature caused the liquid of
the milk to fall in temperature much
more rapidly than the fat globules, thus
| inducing the cream to rise, and to put in
place of these theories, facts regarding
hbrine in milk and its influences over
creaming. This work has put in q 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-
tion by many dairymen, and in careful
! experiments by Prof. Henry and others.
| But when these underlying principles
are brought out, and we clearly see rea-
sons for setting milk and handling it in
o certain way, we are more liable to
practice its precepts. l advise all to
again read Mr.. Babcock's Bulletin, No.
IL, 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-
u posed to hard conditions, or
given bad food, or compelled to breathe
bad odors that we receive milk which
requires change in the ordinary tenn
perature in working it up. In other
words, making butter or cheese out of
perfect milk, handled in 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, OF
has to sail his cheese through the mar
rows between audacity and gaseous
blubber.