The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1894-05-31
FOR THE FARMERS.
tsEFUL INFORMATION CONCERNING
THE FARM.

THE FARM.
Essentials of Successful Dairying,
the Dairy man, the Dairy Cow, Care
of the Cows and Handling the
| Product of the Dairy.
The most important requisites to the
successful dairy are the following:
|. The dairyman.
I consider the man stands at the
bead of the list, for if he is qualified to
make dairying a success he will see
that the other necessary things are not
wanting. He should have good bust
ness education, be Of a careful. meth
odical habit, with a determination to
do everything pertaining to the work
to the best Of his ability. He should
be not only able, but thoroughly in
earnest, and should appreciate the COWS
that are under his charge 1t would
be very unwise to place the sensitive,
| high-bred Jersey or Guernsey cow in
the hands of the average dairyman, be-
| cause under the care he would be will
ing to give her she would soon become
a very poor investment to him. Until
one sees clearly the necessity Of kind
ness, good, warm stabling, pure drink
Ing water, either given me-: often when
! stabbed, or arranged so she can help
Iherself, knowledge of good feeding "a
tons, cleanliness in every particular,
and is willing to devote time to weigh
ing and testing the milk of his cows,
it would be better for him to keep
his scrub COWS and do scrub dairyirg
Ike successful dailyman Of to-day
is a very different man from the dairy
man of the past. He must take good
dairy papers, read them carefully and
follow their teachings until he at last
proves them false. If this We're done,
instead Of an average Of 100 pounds
of butter or 5000 pounds of milk each
cow could easily make from $50 to 300
pounds of butter, or 5000 to 1000
pounds of milk. The writer knows this
from practical experience, and believes
dairy writer's should teach, first, better
bred dairymen, and that it takes a gen
tleman to handle dairy of COWS sue
cessfully.
! 2. The dairy COW. Since it was found
IN the test at Chicago last season that
the COW giving the richest milk sac
cording to the Babcock test,'' and most
OF it, made the most butter, cheese. and
the greatest net profit, keep only those
| COWS Which give a good quantity of
rich milk in butter fat. Whatever the
breed, look well to the form of the
COW. See that she has the wedge
shape, fine, slim neck and head, soft,
| sllken hair, large udder, teats we'll
| spread and large, crooked milk veins.
These, with a good constitution and
capacity for large amounts of rich food.
are very important, but above all look
We'll to her ancestry, for unless she
comes Of family of large milk givers,
giving milk rich in fat, and having
power to transmit those qualities to
her offspring, she will disappoint YOU
Ii you have not such COWS, and are
| unable to get them,. select your best
natlve COWS for the foundation of your
dairy. Now breed them to a full
FLOODED Jersey or Guernsey bull, COM
ing OF family having the qualities
noted above, and Il record of not less
than 300 pounds of butter, and YOUR
! helfer calves should be something to
be proud of. Breed them right back
to their sire, and you will soon have
a dairy that, with proper care, will be
among the best.
3. Care of the COWS. Cultivate the
acquaintance of your COWS, fondle
them, teach them to regard YOU as
their best friend. When I cross the
pasture where my COWS are kept in the
summer time, they all crowd around
me and seem disappointed if I DO not
stop and give them each q careSs This
surely shows that they love kindness.
| And rest assured that it will pay. In
making the change from the barn to
the pasture great care should be used.
10 not be in too great a hurry about
getting the COWS out to grass. Wait
until the grass gets a fair start and
the ground gets warmed UP, SO that
the cows will not be chilled when
lying down. I believe that is the cause
OF most cases of garget. Keep up the
grain ration for some time, reducing
gradually as the grass improves, and
the COWS will not have that gaunt look
SO often seen at this time. 1t will pay
to place some bran in each cows man
ger before stabling them for milking.
as they will be on hand, thus saving
time driving them up at night. AS soon
as the grass begins to fail, have some
early sweet corn or peas and oats
ready to give to keep up the flow of
| ALIIA' 1Acep SilII always LII llleH reach.
Provide an abundance of pure water,
piping it into the stable for winter U.s.,
| if possible. If butter making be fol-
lowed, make winter butter, for with
cows well taken care of and with such
man as I have described in charge,
it will pay the BEST Have your cows
fresh in milk in the fall, being very
careful as soon as the nights become
chilly to stable them, also through any
cold rains, for cold COWS and success
do not go together. Have a silo if
possible; if not, then secure an album
dance of corn fodder, well cured, with
some roots, and a good supply of bran
oil meal, corn meal and ground oats
These, with good early cut clover hay
will provide a good range Of rich milk
producing food. Now with warm
well lighted and properly ventilated
stable, with absorhants to save all the
manure, both liquid and solid, you
are ready to feed your cows for profit