The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1896-11-02
2.-Horror of the Saint.

farm, and both Daring eXceDtions) are
raised only at loss in the eastern United
States. But when there comes a trained,
skilled man, and manufactures this grain
into choice butter, or grows an Easter
lamb at 10 cents per pound, then the half
civilized man cuts no figure, and there
still remains some profit in agriculture.
mains some profit in agriculture.
And so we do not keep cows for their
society. or from any sentimental reasons
whatever. but because they are the only
machines the world has yet discovered for
producing real butter fat The dairy barn
where we shall shelter our machines is
just as much a butter factory as the
place where the separator and churn
stand We feed into the managers (Jhe
hoppers) of our machines, rough, crude
materials worth from So to So per ton,
and after many manipulatlons, we carry
to the express or freight office, product
worth from $500 10 $500 per ton often
think of this when / drive down on a
light blackboard wagon with the equiva-
lent of two or three tons of hay and grain
packed in pound prints
Experience has shown how other classes
of factories should be built, and l think
that we are coming to have pretty gen
orally accepted type of COW stable. 1t is
the half basement of a building from 50
to Sc feet wide and as long as nav be
necessary to accommodate the desired
number of animals. This width allows for
two rows of cows facing the outside, with
a feeding alley in front OF each row, and
a driveway through the center for IemOv-
sch snn'i~At through humorous win1OwS
and be we'll ventilated. This matter Of
.ls.t.IatiO-1 IS, erna.ps, the most dIfICuiL
problem about the whole design. Probably
what we call the typical dairy barn
should take the form of a. cross, in the
ground plan.
Our own barn, built last year, has pre-
ciSely these essential features and I see
no reason for changing them were we 20
rebuild. This style of barn can be either
two or three stories high Din our own
case, three) Grain can then be spouted
from the wagons TO bins on the second
floor. and thence TO the lower floor as
needed. The silo can be filled from the
third floor. a 4-foot elevator being all
that is required TO fill a 30-foOt SilO. The
shortest arm Of the cross is the main en-
trance and bridge house. which contains
the granary on the second floor. and the
cut feed room, grain box, and engine
room beneath the granary.
The longer arm of the cross piece is a.
hay NOW above, sheep on the second
story, and calf pens ard horse stalls in
the basement beneath L consider that,
with notifications to meet individual con-
ditions or fancies, this may be. perhaps,
the best general shape for a dairy barn.
Probably a cow should rest from her Ia
horS for from six TO eight weeks each
year. Most of them will insist upon such
an annual vacation, but many cows or
pronounced milking type, viii, II not dried
I'D. milk from calf 10 calf Some good
COW Keepers advise this practice, but
believe that the Old-tine idea is the best.
When q cow is MIXED continuously, the
amount given after calvinS is small and
never reaches the flush" of a COW which
has gone dry a few weeks, and recuper-
ated and increased her milk-givving or
mammary apparatus. In other words, the
cow needs time to make up bag"
Probably there is no longer much ques-
ton but we want our cows TO ''cloSe for
repairs in July and August. Between the
usual drought, flies, short feed and rush
of other farm work, they are the hardest
months in the year 10 make milk. Some
recent Danish experiments show that
COWS freshening in the fall gave % per
cent more milk during the next milking
period. than those coming fresh in the
spring. The COW that calves in the fall,
just begins to fall off in milk when the
May pasture comes, and the wonderful
stimulating effect of this best of all ra-
tons. makes her milk pretty well for six
weeks more On the other hand, the
spring COW which begins TO decline in No
vember, simply goes right along declining.
Between cold storage and the rush into
winter dairying the old-time differences
between the winter and summer price of
b:.tte- is growing less marked; but that
does not alter the fact that the most
successful dairymen are those who have
been doing their largest business when
tho summer pasture fields were deep un-
der the snow bankS--Jared van WaSenen
in Rural New Yorker.