The Dupuyer acantha. [volume] (Dupuyer, Mont.) 1894-1904, 1896-05-28

Good cows, with good feed, pure wa
ter, comfortable quarters. and we'll
made butter and a good market are es-
sentials to dairy success.
The Vermont station found three
times a. much loss of fat in churning
cream with small fat globules as in
that having large globules.
Prof. Henry of the Wisconsin ex-
pertinent station thinks the quality Of
milk as to flavor or taste is directly
affected by the food. but that feed does
not Influence the richness or poorness
Of the milk.
The profits in dairying do not neces-
sarily depend upon the number of
cows. The more poor COWS a man has
the greater will be his loss. One good
COW brings more net returns than 100
Improbable ones.
The experience of the best dairymcn
show that one of the best devices for
yentilating a stable is two pipes, one
that comes down within four inches
Of the floor an then at the top of the
stable.
Some dairyman gives the following
sensible advice: Don't jerk when milk
ing. Don't dawdle and tell stories.
Be patient but business-like. Get into
the cows good graces,' If you cant
do that you are not the II to milk.
The cause of SOU milk is bacteria,
and the bacteria find their way into the
milk by means Of dirt, so VIC know
when we are keeping dirt out of the
milk we are taking menas to prevent
it becoming sour.
Frof. w. A. Henry, Wisconsin, says
Canadian cheese Is taking the PLACE of
American cheese in the markets CT
Great Britain because Of the fact that
q large amount of filled American
cheese has been palmed off in foreign
markets.
The general experience of farmers
who have tried it is that ensilage uni
fOrmly gives a greater return than the
feeding value allowed it by chemists.
This is because, being %succulent food,
1T allows a greater percentage of the
fat in the milk to enter into the but
ter globules,
An exchange gives this pointer on
genela sailing Of all kinds of hard
cheese. The rind of the cheese must
be closely observed. If too soft and
thin more salt is required to firm it up;
if, OF the other hand, the rind is hard
and thick, less salt must be used, else
the Salt is prevented from permeating
the cheese.
To prevent mites in cheese. the Dan
ish station whitewashes floors, walls
ana ceiling of the curing room till all
mites are destroyed then gives the
cheese a Neutrality-suspicious. bath in lime
before placing in the curing room. Dur.
ing The fourteen days in tho curing
roam the cheese is wiped off daily and
is then thoroughly scraped and washed
in bl inc.
Daily analyses of milk at the Yer
mont experiment station for a whole
year has demonstrated that milk gets
richer as the weather grows colder,
and poorer as the weather grows
warmer. OF course such a condition
ran only prevail with well-kept cows.
Again, cows on early pasture made
more milk and better milk than during
confinement in barns.
No more sensible thing has been ut.
tered by our rostrum speakers than
when one of them recently said that
W. should not pay so much attention
to price as to profit. This can be ap-
piled TO all branches of farming as
well as to butter making. Lessen the
cost of production in every way and
both price and profit will largely take
care of themselves.
1t pays in winter to give the dairy
cow water which has had the chill
taken off it. Better supply lukewarm
water to the cattle even at the expense
of a hot air heater in the basement of
the barn. 1t does not require an extra
amount of SENSE TO realize that 1t is
harmful 10 give water to the cows di-
rectly after w have broken the Ice in
the trough.