Rocky Ford enterprise., 1894-08-30

Circle
DA1RY1Ne ii ONrARio. "A bulletin
issued by tho Ontario department OF
agriculture to the farmers of the
province, urges them TO make further
efforts to improve their position in the
British m lrlSet The summary with
which the publication concludes says
"Prices for grain have fallen over 80
per cent in ten years; prices tor but
ter and cheese have fallen less than Q
per cent Dairy farming is less exhaus.
tive thnn grain farming. Ontario is
we'll adapted to dsirying. We pro-
duce now 90, 600, 900 pounds Of factory
cheese, 3,ooO, 900 pounds Of creamery
butter, and about 80, 600, 900 pounds Of
dairy butter per annum Whereas
cur best creamery butter brings a.
high price as Danish creamery In
Britain, our exports to Britain
averaged over s cents per
pound less than the Danish
exports. Cur exports to Britain.
therefore, consist largely Of butter Of
inferior quality. The production
of our butter in creameries instead Of
home dairies would give largo
amount Of high class butter of uniform
quality both for home production and
for export, and would add over 81, ,00o.-
900 to its value A separator creamery
with capacity for 500 COWS can be built
and equipped for from g5O0 to G600.
The outlook for dairying in Ontario 10
promising, provided we aim to produce
constant supply of uniformly
good arti ticles-namely, fine factory
cheese and fine creamery butter"
INFLUENCE OF THE CREAMERY.-That
which most of all has tended to turn the
attention of farmers to the improve
ment Of tine milking qualitias Of their
Cows is the advent Of the creamery.
1t seems to have the happy faculty of
setting people to thinking, and one Of
the first things it te aches is discrim-
ipation in the capabilities of c ows for
supplying in quality and quantity milk
which shall pay the best profit for
their keep. Now right at this stage
of action, is the time for step which
will be of far reaching importance to
at large 1t ought not to be now
that when milch COW is wanted 1t
becomes necessary to 20 out on still
hunt, and perhaps buy dozen before
one is found suitable to the purpose.
The man who intelligently sets about
the business Of breeding a high grade
of milch cows for the trade at this
time perchanee builds more wisely
than he knows.-Ex.
MILK FOR HENs.-Hens should have
all the milk they can readily eat; no
production. Some milk mixed with
bran will not fatten them; but II
given freely, the vessels in which 1t il
fed will need frequent cleansing to
prevent them becoming offensive.
With milk TO drink fowls on range
will do we'll enough on one meal day,
Is this will encourage activity and
picking up what they can. This feed
should be given very early in the
morning, and should be steamed clover
hay. with little corn and oat chop
and bran mixed with 1t, and little
salt added to make it more palatable
The birds will have ravenous appe-
tite. and they can eat all this food
they want without injury. -Califorpia
Caclsler.
hot water upon milk pals until they
have FIRST been thoroughly rinsed in
cold water. Soap should never be
used about any milk utensils It IL
unnecessary and entirely out Of place.
Always strain milk through fine
wire strainer and then through cloth.
A single trial of the cloth strainer will
convince any one that its use is Inn
peratively necessary in order to have
all impurities removed. Four thick.
nesses of butter cloth fastened to the
urder side Of the wire strainer by .
tin ring which slips over 1t, holding II
in place is q very satisfactory strainen
Ella lockwood.
SUMMER AND Eeas.-Do not be dis
couragcd because eggs are low in
price. The summer season is the most
favorable for poultry, and II cggs are
cheap you will get more Of them, and
the cost of the food will be less. II
farmers will keep an account Of re-
celpts and expenses they will find that
the summer Is the season when the
most profit is made from poultry.
Less labor, less feed and less liability
TO roup and other diseases may be
credited to the summer, compared
with winter.
CHOCOLATE ICING, No. Half .
pound brown sugar, cne-fourth pound,
scant, of chocolate, half . teacupful
milk, butter the size of an egg, flavor
ing to fancy; mix thoroughly and
cook as syrup until stiff enough to
spread. Set the cake in the oven to
dry the icing.
APPLE JELLY b,LLlNe.-Pare and
crate three apples and mix with two
thirds tcacupful of sugar and ONT
beaten egg; stir while cooking and
when done and cooled add extract Of
lemon or other favoring to taste
CHOCOLATE IcINs, No. 2-Whites Of
two eggs beaten stiff. one cupful OF
sugar and six tablespoonfuls grated
chocolate. Add when the cake Is cold
and cut in diamond-shaped slices.
Turnips for Mich Cows
A correspondcnt writes asking II Il