The Caucasian. (Clinton, N.C.) 188?-1913, 1892-11-03
DAIRY WISDOM FROM MAINE.
Definition Of Perfet. Better and Hint
About Improving Dairy Cows

Definition Of Perfet. Batter and Hint
About Improving Dairy Cows
An interesting meeting was planned
| by Secretary Gilbert recently. 1T the
Maine state college. Orono. The meet
ing was held in the new dairy building
and combined practical instruction as
well a. theoreiic-i Professor Chees-
man, Of Massachusetts. has charge Of
the new dairy school.
! The first speaker was the college farm
/ superintendent, Mr.. q. NJ. Gofell. who
! gave a lecture on Good Butter His
! remarks were mainly confined EQUALITY
/ in butter. without reference TO COWS
! food or grade Of milk. Only in the pro
/ duction OF a better article OF butter than
/ last year Ia the dairyrnan sure of hold
| ing his market. One Of the important
| factors in good butter is favor: next
firmness; it must never be oily or salvy.
Too much working spoils butter by
| breaking down the grain. Bntter in
, right condition when broken apart
should break with distinct fracture,
like cast iron. This sort OF fracture
does not show in lard or tallow. nor in
overworked butter. There is too much
water sold in butter. Ten per cent. Of
water is the lowest practicable amount.
while IS per cent. is not excessive. Much
butter put upon the market contains u
to 80 per cent OF water.
MIR. Goyell gave the following scale
Of Judgment for perfect butter: Flavor
marked, nutty. sweet and pure, 40:
make, working. printing and packing
20; solidity-tirnness, not readily soft
enipg, IL: texture-conpact. closcness oi
grain, breaking with distinct fracture
IL; color-such as the market calls for
8; neutrality-suspicious. not over ~ per
cent, =: s:ti.-variation not defect
unless quantity used is excessive: mark
OF perfection, 100.
Professor |. p. Roberts, of Cornell uni
versity, New York. spoke on Milk Pro
duction." Professor Roberts thought
the cows we now have about the right
size. In certain lines in dairying great
advance has been made, but in others
but little was manifest. II is not likely
that new foods for cattle which will be
superior to those now in use will be found,
as almost everything has been tried and
there have hJen almost innumerable
methods tried for feeding. As a general
statement, few COWS produce over 1900
pounds OF milk per year, or even $50
pounds Of solids. There are COWS which
will produce more than four times this
amount, but they are tho better stock of
the coming standards to which all must
aim. The middle ground is the safest
Profits lis in diminished cost and in
creased production.
improvements should, first of all. be-
gin with the COW. The first and great
factor is better food and more of it.
second, environment-everyt in her
surroundings, stable, air. light. litter:
third, selection; fourth, inbreeding.
Select the best COWS in the herd-those
which come nearest to the ideal of the
owner to breed.
The yearly record of the COW should
be kept accurately. The quality of the
milk should be tested. With the tester |
and the scales. a farmer makes big mis- |
take who keeps COW over three years
that brings in a balance on the wrong
side. Scales and the tester are going to
weed out the pedigrees. Pedigree is
good, but performance is better
The perfect COW will be the animal
that, having a pedigree, can show a better
record than her dam, as she in turn shows
a better record than her grandam The
object Is to obtain the greatest amount
Of energy In milk production. Comfort
and food are moro than pedigree. The
true pedigree should be the recorded
made through several
generations. The failure to make dairy
ing very profitable is due to the failure
Of the dairyman to bring all the factors
together. Cor. American Cultivator