The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1895-06-02
HINTS TO BEGINNERS IN DAIRY1NG.

HINTS TO BEGINNERS IN DAIRYING.
The first thing the prospective dairy
man needs to have is COWS. Perhaps he
already has a few; if SO, even though
they are not of the most approved dairy
breed, very good herd may in a few
years be had by buying at once a thor
oughbred bull of the breed which-Qyo
consider best. Opinions differ as toSGlS
but as for me it would be a GuernsA
all things being considered. BY the usS
OF such an animal your heller calves
from common or native COWS will be a
very great Improvement upon their moth
ers, and by following this grading up Tor
q few years a herd can be obtained fully
as good Tor practical purposes as tnS
thoroughbred animals. This Is fact
which Is demonstrated upon many farm
today, writes L. E. lockwood in Farm,
Field and Fireside.
If the beginner in dairying has the
money TO invest he may BUY as many
FLOODED COWS as he pleases, but for the
poor man, or one VINO mas not plenty OF
money, the first method Will do equally
as well, for the actual results show that
as thoroughbred cows average the grades
give US just as much and as rich milk.
For one who intends TO sell stock O.
course the fun blood animals would be-
necessary.
After the COWS, comes the care of them.
This should be the very best, both as 10
their comfort and as TO their food Up to
q certain limit the more FOOD COW con-
SulQGS the more pTOuldDtc SIG - ~ AACA
owner, for if she is OF the true dairy type
she will convert it into milk and Tc-sfFlto
butter. If she is not of this typet shS has
no place in the dairy and should be dis
posed of at once.
To the beginner the advice in regard to
grain foods is bewilderlng, but let MN
take my word for ii from my own expe-
renee and pin his faith upon brans wheat
bran. This fed with gluten meal gives
best satisfaction in our dairy, although
cottonseed meal, corn meal, crushed oats,
liDSaaH meal roots all egOO0
But whatever the feed, don't stint tne
COWS. Be sure they have all the water
they want. This is very important, as
well as TO give salt frequently, or better
keep it where the COWS can help them
Now that we have the cows, and have
attended to their food and care, let US
look at their stable. 1t must be warm.
Building paper is cheap, and nothing -
more effectual in keeping out cold 4
ShiVering COW can not make the best use
of her food for more of it Will go to Keep
her warm than ought TO. Let the building
paper do that. 1t is cheaper tnan gram
and hay. Clearly milking should need no
reference here, but may be mentioned, al
though any intelligent man knows InaC
filth of all kinds is TO be kept out OF the
Now as to the manufacture of the but
ter While improved machinery IN the
shape of a separator, ETC., may be con-
essential TO the manufacture of good but
Ter. 4 creamery, or even the shotgun
cans WILL if plenty of ice is used, get ev-
cry particle Of the cream at much less
expense. The only objection to the cans
is that it is difficult to get all the cream
off the top of the milk. This objections
is overcome in the creamery, where t1SS
faucets carry off the two separately.
The cream must be ripened urA
slightly thick, and churned at not higS&
than Sixty-tWo degrees, the buttermL Fl
then washed out from the granules witA
cold water and the butter sailed TO ths
taste. Once working is sufficient, all sub
sequent working is an injury.
AS to marketing. Here is where tina
question of profit or loss will be quickly
decided. If the grocery store receives it.
the chancmes are that it viii be at no
great profit. The commission houses Of
fer not much better inducement, for at
ter paying freight, carriage and commits
sion the remainder will not be very salts
factory, at least such has been the ex-
perience of some who have sold excellent
butter in that way. The way to get the
most for butter is to sell direct to con-
sumers. 1t will pay the beginner in dairy
ing to put up some of his best butter IN
attractive prints and go to his nearest
large town with them. a house to house
visitation where his samples are displayed
and tasted. will soon secure a market for
all he can supply at a good price.