Mexico weekly ledger., 1892-12-29
The Farmers Institute.
[ Continued from first psge.l

give it all your attention -
it cannot be neglected a single
day in the year. You must first
have shelter for your COWS. The
stable must be kept clean and the
COWS well fed. Then again the
COWS must have good food. You
had Just as well take home a sack
of flour and expect your wife to
make a good mess of biscuit as to ex-
pect your COW to give good milk
from poor food.
"You must have good water. Ii
am confident that typhoid and other
fevers are caused by drinking milk
and eating butter from COWS that
drink poor water. Right here l
want to warn the farmers and vii
layers against the use of poor water
by their families and their milk
cows. The average pond water is
entirely unfit for milk cows.
Il have abandoned wetting food
for my COWS. By feeding i! dry the
animal must thoroughly chew the
food and wet it with saliva before
it can swallow it. That causes
the food to be more fully digested
and better results will be gotten
from the milk.
1.-The milking must be done clean
ly and carefully. We first have the
udders washed and dried with a
cloth. Milk with dry hands-it is
not cleanly to do otherwise.
Never buy q COW with very large
teats which strike against the legs in
walking. They are liable to become
thick and to crack. Milk with the
ends of the fingers and with dry
hands.
Mr.. Blake: (Which makes the
better mixer, a man or a woman?'
Mr.. Erwin: II am inclined to
think that the woman does they are
gentler and do less talking"
Mr.. Blake: "'They do less talk
ing? Well, l have learned some
thing at this institute"
Mr.. Erwin: ~ have eight boys
and | teach them to milk and give
them a course in kitchen work.
When each one gets to be about 10
years old 1 put him in the kitchen
with his mother for a year. The
girls get lessons in milking too.
~ believe in letting one person
milk the same COWS right along.
They get used to each other and
don't jangle.
In making butter with a hand
churn work the handle an hour.
Put n ounce of salt to each pound
of butter. See that the salt is pure.
For butter that is to be shipped it
might 1e well to put in a little more
than an ounce. The best test for
salt is to drop a spoonful of it into a
glass of clear water. If it makes
the water milky there is lime in it
and will turn part of your butter
to soap. Do not use it if there is a
scum left on the water.
Mr.. Blake: "Do you believe
that anything but regular dairy salt
should be used?"
Mr.. Erwin: ~ believe that no
salt should be used save that made
for the dairy"
DR.. Porter, dean of the Missouri
Agricultural College: "Salt is Of
great Importance. That used at
the experimental station comes from
one of the best dairy salt firms in
the world"
Mr.. Gill: sit is a matter of first
Importance"
Mr.. ]. n. Rosser, of Rush Hill,
told"Why our Creamery and Cheese
Factory Failed. He first told
how it was built. A joint stock
company furnished So 5000 in cash
and much wind. An Illinois man
got up the company.
Enough milk was never received
to run on. The enterprise met with
failure from the first. The we'll
boring contractors failed to get
water. Just then Martinsburg got
a creamery. Another contractor
went to work on our well and finish
ed it and was paid ON the under
standing that it would furnish ten
barrels a day. 1t only furnished
two barrels. We then dug a cistern.
Our separator persisted in not rum
ming. The men who were interest
ed in the creamery bought cows but
gave them no shelter. We ran a
few weeks and broke down. 1t was
leased to two young men who found
out in two daysthat they knew moth
ing. They never got enough milk
to run over two hours a day. After
a year they threw 1t up and the
company hired a man to run it, who
did for several months. Now it
is dead as Hector.
Mr.. Morse: SIS water from cis-
terms fit to wash butter?'
Mr.. Rosser: 81 took a tin buck
ct of water from the. cistern at the
creamery and set it away for week.
1t ate the tin up. Such water is
not fit for washing butter"
Mr.. Erwin had a milk tester on
exhibition that gave the per cent
age of butter fat in milk, ranging
from 1 to 6 per cent. He pays one
dollar per hundred for 4 per cent.
milk and so cents for 2 per cent.
milk.
Mr.. B. F. Wylde of Benton City
could not remain until to-day to
read his paper, but the text of it is
herewith given:
My subject, "Orchards In Central
Missouri" would require but few
words if I should conflne my remarks