The Black Hills union. [volume] (Rapid City, Pennington County, Dakota [S.D.]) 1889-1904, 1891-04-03
THE DAIRY.

~ IN bAAN w VIC PlO'
NOTED by all means. If there is not re.
ceived a clean, fresh, and g~ood-tasting
milk the product cannot be sold at 3
satisfactory price. The public has so
long been accustomed to fine butter and
cheese, and to pay for these such q price,
that this should constitute al induce
ment to production of the best. goods,
even to the observance of the smallest
details.
To secure pure milk it is necessary to
furnish o dry bed, good care and fresh
air in the stable. On the dressing and
attention of mich cattle depend in a
high degree theil product.
With care as to a clean and dry stall,
the cows ought also to be refreshed
daily by combing and ~brushingn All
visible dirt ought quickly to be relsEed,
and glistening. Washing in general,
particularly Of the udder, is not to be
recommended, considering o complete
greatest prudence, and one so difficult
A badly performed washing is rather q
or teats are very dirty, and affected with
SOlCS, WdSuluS Cdu w 1CCOuiutcuucus dllu
ought to be done with lukewarm water
and some soap. Care should be observed
that the washed parts are afterward
we'll dried, and that the animal is not
exposed to q draft. In ordinary cases
tho udder can be most easily kept clean
with a soft brush, or by rubbing with a
straw brush.
Fresh air is secured in the stable by
=, po, - ~ &s~ ~1,f& 90 ,,,nl or t-v
opening the windows and ventilators in
the walk. Avoid, however, exposing the
animals to any strong draft. The win
dows in most stables lie so low that the
animals are directly exposed to such a
draft. Under such circumstances pru-
dence is required i'll airing the stable.
Hair-cloth windows are recommended,
through which fresh air, without any
particular draft, can be secured through
the warmer months.
1t is a great influence on a regular and
good product to keep an even tempera-
ture in the stable. This should be kept
between 81 degrees and SO degrees F. A
constant changing in temperature re-
suits in a diminished product from the
animals. If it is too cold, then too much
feed is required to furnish the animal
heat; if too warm, the respiration is too
great-in both cases at the cost of the
product. So far as possible ought the
temperature in the stable to be regu-
lated by a thermometer and constantly
kept there.
The arrangement of the stable ought
to be such that the animals are not
crowded. There should be no stall par
~titions; without these the animals secure
so much more freedom, and have some
liberty when they lie down. BY this
means they may, as far as possible, avoid
lying in the dirt.
At milking the following points be OBJ
served:
1. All milk vessels, which are best
made Of timed iron, must be constantly
kept carefully clean.
2. The milking should be performed
in q neat dress and with clean hands,
for which latter object a Pail with warm
water and a towel ought to be kept con.
venient.
3 Before commencing to milk, remove
carefully all dirt from the udder anc
neighboring parts.
If there is left any dirt on the teats i
is incorporated SC thoroughly in thu
milk during milking thatneither straine,
nor strainer-cloth can remove it from tn,
milk. No matter to what extent tn
milk in this manner may be dirtied, tn
dirt is removed at the separating and re
mains in the grease in the separator
The grease remaining in tho seperato
being more or less black shows whethe
the milking has been performed in a NOR
or less clearly manner. I%mmediatel
after milking strain the milk through
fine cloth strainer. Pay attention tina
frequently during the process of milking
the strainer becomes thoroughly washed
Should this not be done, the constan
pouring of milk on the accumulated dir
reduces it to such q degree of finenes
that no additional straining can remov
IT,