The Coalville times. [volume] (Coalville, Utah) 1894-1923, 1895-04-19
DAIRY AND POULTRY.
INTERESTING CHAPTERS FOR
OUR RURAL READERS
How succcsstui Farmers Operate THIS
Department Of the Homestead Hints
as to the Care OF Live stock aud
pouttry


eastman spoke OF this morning, keep
In condition for use2
Mr. Eastman-MalSc a fresh starter
every day, and use the milk Of the
COW last to come fresh in milk That
Is about twelve hours old. II Is no
trouble to make II. II you churn
day prepare the starter the morning
before.
Q-Can you make as good butter
from deep setting cream as from that
from open pans2
Mr.. Eastman-i don't know why.
We have had fullyas good success; but
just as good butter has been made
from cream raised In the open pans as
IN the submerged cans. hut oftcntimcs
the conditions are such, especially In
summer, that this can not bc done. As
rule the maker can not control the
conditions OF milk In open pans a. he
can IN the gravity process; especially
IL THIS true during thunder showers
ana sudden changes Of temperature
would not affect submerged milk.
o-Will butter made from cream
raised In open pans keep ~ well a.
that from deep setting cream?
MIR. Eastman-We have never kept
butter, therefore am unable 10 answer
the question. We sell our butter as
fast Us made, but know Of no reason
why butter well made from such cream
should not keep.
Q.-What causes white flakes in
butter?
Mr.. Eastman-There are two or three
principal causes for these white spccks
found In butter. As rule they are
found In butter made from cream
raised In open pans. They are bits
OF dried cream which come OIL the
seams or edges OF the pans. Being
hard and dry they will not
churn. IL the churn Il stopped
when the butter is In the granu.
lar form, and the butter aoatcd,
those specks will be drawn of in the
butter milk or be washed out Of the
granules, N the work Is well done. II
they get into the butter they will pro.
duee rancidness very rapidly. An.
other cause are bits which were thrown
up during the cream raising process
When the pan OF milk has been left
too long before slsimming, slight
mold will form ON the under aide OF
the flm OF cream, and these caseine
fiecks will adhere 10 Il. They then
get into the churn just as the dried
cream hecks do, and should receive
the same treatment. The neclss or
specks are not found In separator
cream, and as rule, not In submerged
cans.
Q.-Has the dehorning OF cows
proven satisfactory TO those who have
adopted the practice?
Mr.. Eastman-we have heard this
question discussed at very many lnsti.
tutes In this state during the last two
years, and diversity OF opinion ex-
pressed concerning the advisability Of
its operation, few opposing II and
many commenting Il. We have never
found u man, however who has had
his herd dehorned who would have the
horns put back again II he could. All
were well pleased ut the result and
only those men who have never had
the horns taken from their cows, and
therefore know nothing about the re-.
suits or effects, and the few agents Of
the Society for the Prevention OF
Cruelty 10 Animals and who are paid
for their work In making war on those
who have had their cows dchorned,
are making any opposition TO the prac.
tice.
Q.-Is tuberculosis an infectious dis.
easep
Mr.. Eastman--Yes;t that is, the sclen.
lists say II Is. The disease NAV be
transmitted from one animal 20 an.
other when both drink from the same
pail or trough, or eat from the same
manger. The diseased animal leaves
saliva In the water or manager which
the well COW takes in her food. IL IA
also claimed that the diseased animal
will also convey II TO other animals
which feed In the same pasture. The
sputa left on the grass becoming dried
and powdered Is blown about and.
falling on the grass the well cows eat.
they become diseased from taking the
germ into their stomachs. II Is also
said that the disease can not be taken
from the breath Of the diseased cows.
(Which two breeds OF cows are
best for milk or butter2
Mr. Eastman don't know lust
what is meant from the question. |
want COW that will give me at least
5000 pounds OF milk In a year, and do
II for the least possible cost. When |
find that have such u COW keep her,
never inquiring about her pedigree or
OF what breed she Is. don't care OF
what breed she comes. Performance
ut the pail Is what counts; 5000 or
more pounds Of good milk given In ten
months suits me better than pedigree,
color or breed. We want a COW that
will give us a profit on the cost OF
food and care. They are in all the
breeds, just as the scrubs are In all
breeds, and we must get introduced
and be made acquainted with them. /
am not one Of the sticlslers for a par.
tleular breed while ignoring all others,
but am one for the butter and there
fore money producing COW.
SAGE Is a native Of south Europe.