The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1893-01-04
ing butter Under a, C and 6 records
will be kept, as provided for in the reg
ular tests
SOME BUTTER COWS.
These Cows Cannot Fling Feed Into Their
nrin Isrlr

| SOME But TEX COWS.
| These Cows Cannot Fling Feed Into Their
| Drinking Trough.
| The milk is set in creamers as soon as
strained. After setting twelve hours
we draw it. The morning and evening
creams are we'll stirred together and set
in warm room, of temperature of
about 70 degs., to ripen. When sufficiently
ripe it is churned in swing churn,
which like best of all. When the but
ter is nicely granulated l draw off the
milk and rinse the butter twice in weak
brine. 1t is then put on the worker.
AS a rule use half an ounce of salt to
the pound of butter, sometimes more
il the customers prefer it, sometimes
less. The butter is put up in prints, is
all sold to private parties and at the uni
form price Of fifty cents per pound the
year around, said Mrs. Willetts.
We next went into the stables where
the dairy COWS were being MIXED. In
stead of the usual drop or gutter behind
the cows, there is deep and roomy
trench, made perfectly water tight.
Over this is a grating of iron, and through
this the droppings go to the trench, in
which absorbents of various kinds are
kept for utilizing the liquids. The
manager is cut low, SO that the COW can
lie down comfortably with her head
over it. This she does, lying on the bed
ding and avoiding the CRATE.
Between each two cows is a watering
device, which, with the Improvement
they have added, they consider an indis-
pensable feature Of every good stable.
This Improvement is board cover, with
simple leather hinges. It projects over
the edges Of the basin, and whensa COW
wishes to drink she raises the lid with
her nose and drinks. AS soon as she re-
moves her nose the lid drops back over
the basin-it will not remain open. The
cows learn to use it in a single day.
Standing in the stables ono hears the
clatter of the lids falling SO often that
we realize as never before how often
cows will drink when opportunity is
given them
''What is the advantage of this cover
over the drinking bowl?" we queried of
Mr.. Doncourt.
''That is really very valuable addi-
ton. Without it the water becomes
foul. The cattle drink and fling bran or
meal from their mouths, also bits Of hay
and ensilage into an open bowl. This
in two or three days ferments and sours,
and it will get SO sour sometimes that
the cattle will not drink the water"
"Why not use the common metal
hinges instead Of leather"
because they get wet and rust. and
when the COWS crowd up the lid it adj
heres and will not drop. The leather
doesn't rust"
"How long have you fed ensilage?"
we queried of Mrs. Willetts.
'It is now four years, and we like it
very much, and the cows areof thesa
opinion. 1t keeps them in the best of
health, is much more palatable for them
and it makes better favored butter
than can be made with dry forage. Our
COWS do better on it than with any other
food"
elbow many acres of corn do you plant
for ensilage?"
"About fifteen acres. OF these three
Oh q AOeA VI WA-AiO 5iOSA1, oAiS ASAAAeNiAAlAo
twelve go into the silo."
ssWhat grain foods do you use?"
s'For our dairy mainly bran and oil
meal. For our calves we prefer barley.
In our experience it is the best of all.
We grind the barley, cook it and mix it
with skimmilk and a little oilmeal.
The hot barley mush is put into. the
milk, and it warns the milk to just the
desired temperature for the calves. They
are very fond Of it, and we seldom or
never have any trouble with scours and
kindred difficulties among them.
''In figuring on grain food for the
dairy one needs to take into considera-
ton the large amount they get in their
ration Of ensilage. Almost every stalk
of corn has on it an ear, and sometimes
it has two This is really a very impor-
tant factor in the grain ration, as you
will see if you figure up the number of
bushels of corn you have in each ton of
ensilage. Cor. Rural New Yorker