The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1895-10-28
PROFITABLE DAIRY1NG.

E. P. Smith writing to the American
Cultivator, says: The lack of positive
knowledge concerning dairying causes
more failures than anything else. Dali
rying properly conducted by expert
enced men is profitable. A great many
assume that some land and a certain
number of COWS will make a farmer
independent in the dairy business But
these are only the raw material OF the
industry, and how to handle them is
never learned by some.
Too much land is a loss to some dali
rymen, and it is causing heavier bur-
dens than they can stand to be thrown
upon their backs. They are probably
paying interest or rent upon land that
they do not need and cannot properly
cultivate. Either the land should be
decreased in acres or the herd of COWS
increased. One cow to the acre should
be aimed for. IF that amount of land
will not support the herd there is some
thing radically wrong in the system.
Now to make this a go the farmer
must rely on rotation. Plenty of clo-
yer hay, COW beans. oats. succulent
corn and ensilage are absolutely ne
ceSSary for success. Keep up the fertil-
ity of the soil with clover and grasses,
and raise the peas, oats and corn solely
for stock feed.
Do less summer dairying and more
winter The oVerproduCtion of summer
butter and cheese increases every sea-
son. and those who supply the trade
make q, very narrow margin of profits.
A warm barn, good water, good feed
and good sense will make winter dali
rying more successful than summer.
of 1ah nr NO
spent in summer dairying to the rails
ing, storing and preparing food for win
ter feeding. The results will justify
you in this work.
Instead of non-producing cows
through the winter you will have profit
able producers, bringing in more actual
profits than the Sunlmre cows. Food is
cheap in summer, but it can be made
cheap in winter too. Butter is very
cheap in summer and high in winter.
Make the winter feeding cheap, and
then the high prices for butter in win
ter will turn the balance Of the ledger
in the right direction.
Do not trust any COW that comes
along, but test her abilities thoroughly
and weed her out of the herd if she
does not come up to the standard.
Good cows produce more for the food
given than the inferior ones. This does
not IlSdn p0ulS EH6Q COWS necessarily
but well bred animals whose record for
producinb milk and cream are well
known.
Better cheese and butter should be
made Special attention should be given
to the study of scientific cheese and
butter making Many Canadians are
outseIling US in the foreign markets be-
cause of our half-skim policy of cheese
making Canadian cheese is also enter
ing into direct competition with Ameri-
can cheese in all of the cities Of the
United States. On the whole, the So
called part-skims, especially the under
grades, do not pay but narrow mar
gin of profits. and sometimes none at
all, while they give American cheese a
bad name at home and abroad. When
part skins are selling for IL and
CENTS per pound in the market. where
is the profit for the manufacturer? This
kind of work should be abandoned and
better cheese and butter turned out OF
our dairy farms. Second and third
grade butter likewise hardly pays the
producer any profit. Better material
more care, and a better knowledge of
dairy methods will enable the producer
to realize a great deal more per pound
Cor his product than he does now.