The representative. [volume] (St. Paul, Minn.) 1893-1901, 1894-12-12
stumbling Blocks in Dairyinp.

recently received a letter from one of
my dairy school students saying he was
IN trouble with his butter, it having a
bad flavor, says II. B. Gurler, in the Breed
ers Gazette. He had recently opened his
slo and found the contents in fine con-
ultlon. His silo was 16x17 feet, inside meas
urement, and he is feeding 80 bushels Of
silage daily. This is only about one-third
as much as should be fed daily from silo
OF THIS Kind to be sure of keeping ahead Of
decay. My experience has taught me that
we should not expose more than eight
square feet per COW, and six is safer. With
this amount of surface exposed and care
used in keeping the surface level there will
De no trouble from decayed food caused by
exposure after opening the silo. 1 know
that many make the same mistake that
this young man has made The best way
out of the difficulty for the present is to
cut down portion at time, the same as
Is often done in NOW of hay. When this
Is done there is some loss on the exposed
surface, as the Silage will decay as far in
as the air penetrates To overcome this in
future, put in partitions before filling again.
Decayed slage will cause bad favored
milk. While in Pennsylvania last winter
one or the Darlingtons, who make butter
tnat sells for 20 cents per pound, visited us
at the dairy school, and we learned among
other things from him that their cows We're
not allowed to eat any kind of food that
was not perfectly sweet and sound. l had
the pleasure of scoring several packages
of the famous Darlington butter and found
II the nearest to perfection of any winter
butter l ever saw. There is no guess work
connected with IS cent butter
l believe that this is the season of the
year that dairymen make more mistakes
In the care of milk, cream and butter than
any other Usually at the commencement
of cold weather we are crowded with farm
work. We are trying to secure the crops
and make the stock all comfortable and
many times when the convenienceS are not
the best the milk and cream are exposed
to surroundings that are injurious. Often
to prevent the milk being frozen it is moved
into the pantry and may be exposed to the
odors from the cooking; if it is in the
cellar it may be exposed to injury from
vegetables. This should not be SO as no
person can afford to have such conditions
but the fact remains that many still have
these conditions
My early experience in the cream gather
ing work when we took cream from all
KINDS OF settings was an educator to me in
this line. The Cooley creamer helped us
out of that trouble and it will still helm
many over serious trouble, as when the
mix Is submerged in a can with six to
eight inches Of cold water above the can
II is safe from heat, cold and bad oda~s
Inc farm separator is now coming into
quite general use with dairylnen that mako
their own butter. Dairymen with snHf
sient cows TO warrant the purchase of n
separator and the enterprise to secure one
usually have other conditions such that thew
make iine butter at all times of the year
well remember when boy in New Eng
lahu what trouble we often had at this
season Il The year in churning In Juno
we could 2hurn in five minutes and some
times IN less time, but when November and
december came it would require half
noHr, sometimes an hour, occasionally two
hours, and in rare instances we would fail
to get butter. The cream would reacb ,b,t
condition when it would look as though II
would gather in a minute but still If womb
not gather This situation is trying to a
persons patience and il is very hard to
overcome. The cause has many times been
explained in the Gazette as being the
length Of the period of lactation. the COWS
being shippers or nearly dry. To over
come this trouble have a part Of the cows