The Maryville times. (Maryville, Tenn.) 1884-1944, 1892-07-13
THE DAIRY.
TWO DAIRY POINTS.
A Practical Dairyman's Valuable sugges
inns.


Ions.
The rapid strides in dairying within
recent years makes it imperative that
the farmer who relies upon his dairy |
for support shall be active in brain, as
well as deft of hand else he is distanced
by more observing and painstaking
men. One of the first things to be
looked after is COW that will give
fair flow of milk ten or eleven months
Of the year, or to within six weeks or
month of coming fresh. The six months
Lailhi ng COW must give way to more
persistent mixer. 1t does not pay to
pasture dry COW four months in the
summer any better than to let her &C
without return for feed a correspond
| ing length of time in winter. The new
era" in dairying has so revised the sys-
| TEN of ration production that it is
| doubtful if pasture grass is any cheaper
| than the winter stores of feed, so that
| even if summer prices are low, the COW,
to pay for her keeping, needs to bridge
| over as much as possible of the long pc
deemed essential to her well-being. One
reason why the COW should be per-
sistent mixer is that the market is not
satisfied with other than freshly-ma9e
goods and pays top prices for no other.
| Grass butter made in June is no longer
sold at high prices in November, but
constant supply is called for. The
separator has appeared upon the
scene to answer a new demand-a ma
chine to take all of the fats out of the
milk any day of the year, without re-
gard to tbs tine of lactation. When
| this milk is creamed by centrifugal
force, with only minimum of albu.
wen and casein in it, and is properly
ripened and churned, the flavor is
maintained, and one hears little iowa
days about such butter being low
| favored, because the Gov are long in
milk" The farmer, to get these long,
persistent mixers, must raise them.
The habit of persistent milk production
is partially hereditary and partially the
result of habit-.training the heifer to
keep up the flow. The money is not
now made on Il cow that gives a river
of milk for a few months, and goes dry
the larger part of the year. The de-
mand is for COW that will calvc in
October and give an average of twenty
five pou nds of milk a day for 3l5 days.
The day for cow-bccf to count as a fa>:.
tor has passed TO be profitable the
cow needs to put all of her food into
milk, and do it for year in and year out,
and when at last 'milked out" let thu
owner be content to give her remain.
decent burial and provide beef from,
other quarters.
The unusual activity displayed by our
dairy inventors along the line of centri-
fugal power in Dreaming milk, indicates
that there is demand on the part of
butter makers for machine that does
uniform and close work the year round,
not merely to completely separate the
cream from the milk while the cows are
upon grass, and then fail for the bal
ance of the year of getting much over
eighty per cent. of the butter fats out
of the milk. In these days of exceed
ingly close competition, every pound of
butter saved in the Dreaming process
over older and supposed unimprovrble
methods, is twenty-five cents added to
profits. The idea that what was lost in
the process of bu tier making was saved
by the pig does not hold good, as u
pound of oil meal with skim milk has a
feeding value about equal TO the same
weight of fat. While the invention of
the cold, deep process of milk setting
was great advance, investigators like
Drs. Babcock and Cook are finding that
while the milk of individual cows may
be perfectly creamed. that of other
cows cannot be, and when it comes to a
dairy COW over six months in milk, the
losses begin to mount up, and the
centrifugal machine will take out
from n half pound to pound
and n quarter more butter fat
, fir ON each 100 pounds of milk that can
be oh tanned by gravity setting. This is
plain. If by the use of a good centrifu-
gal mac hine, the 275-pound butter cow
can win an extra credit of forty pounds
of thirty-cent butter, then S12 to each
COW would be a fair profit On an invest.
ment of sl25. The experiment stations,
dairy schools and butter conferences
have q large field of study and expert
ment before them the present year. II
would seem that the dairy industry is
not only exhibiting great revolution
in methods and prac tice. The demand
of the market is constantly for fresher
, goods; this can only be accomplished
by shortening the time between the
COW and the butter package and lessen
ing the chances for detracting infiu-
ences. The separator shortcns the
time of cream extraction. The starter
, abbreviates the time of ripcning the
: cream and working over and sailing
the butter in the churn, abridges the
: working-over part, while the express
4 company annihilates distance. win the
butter maker of the next century i'm
2 prove very much upon this?-Americar
: Agriculturist.
Dairy Notes.
The cows will soon begin to shed
l hair into the milk. To nrevent this