The herald., 1896-09-12

| taken from the cows, Is strained into
large tanks and weighed, then raised
| by elevator and run into tank which
stands above the separator. Milk for the
city trade Is strained and Immediately
run over a cooler, which reduces the
temperature to about So to 65 degrees, or
|. nearly to the temperature of the water.
1t is then drawn off into three gallon
cans and set into tank of running wa
ter until time to start for the city which
is about $3.50, morning and evening. The
wagon holds about sixty three-gallon
cans in the bed and the load can be in
erased by putting on an upper deck. The
cream Is obtained by running the milk
through a DeLaval turbine separator
with a capacity of 1000 pounds per hour
Part of the cream Is then cooled down
as low as possible and made ready for
the city, the balance being set in cold
water and ripened ready for the churn.
In addition to milk Of our own produce
tion we buy from farmers, paying each
one for the butter fats In his milk. Sam
pies are taken each day and tested every
two weeks with a Babcock test. We
also take samples of our own milk each
day and test it with the others.
AS soon as milking is finished the cows
are turned out into the yards, and the
work is then divided among the men,
one or two working at each part; two
going into the creamery to wash the
cans and other utensils connected with
the work; others cleaning stables and
hauling manure to the fields, feeding
bulls, calves and hogs. The barn boss
looks. after the cows, attending to any
that might be sick or injured, He also
goes to the pasture to look after the
young stock and dry cows, bringing in
any that have come fresh. This work
keeps the men busy until nearly dinner
time. p
yards with green corn. beets or pump
kins in their season, or with hay, this
being hauled in by the field men.
About p. m the mixers prepare the
feed for the evening meal, and do such
other work as is necessary. Supper is
called at 545, and milking begins soon
after 6, and 1t is after when work is
over.
Two days in the week the mixers run
the hay through the fodder cutter, cut
ting it into half-inch lengths. The cut
ter stands on the second floor of the barn
and several tons of hay can be stored on
the same floor. AS soon as cut, the hay
falls to the floor below and is used as
needed. When feeding grain the cut
hay is spread on a cement floor and the
grain scattered over it, the whole being
wet with water from hose and thor
oughly mixed before being put into the
managers.
In supplying milk to the city trade,
we find it necessary to use the greatest
care in selecting feeds, as any strong
favored grass or weeds will cause COM
plant and loss of customers.
We try to feed balanced ration. one
having the proper proportion of protein,
carbohydrates and fat, which makes
COW produce to her fullest capacity. We
have had good success feeding alfalfa
and italian rye grass hay, green rye
grass, green corn, corn ensilage, barley
ensilage and green barley, both for soil
ing and pasture. These feeds give bet
ter success when two or more kinds are
fed, or in connection with grain. During
last winter and spring we fed each COW
twenty pounds of corn ensilage every
day, in connection with hay and grain,
and were pleased with it, the flow Of
milk and quality keeping up. During
the past summer we fed barley ensilage
put up in April, and as we changed from
corn to barley ensilage the cows in
creased nearly 10 per cent in quantity
and the quality remained the same.
When the barley epsilage was fed out,
and we returned to the corn ensil-
age, we found the new silo had begun to
cool down and the fermentation devel-
oped so much acid as to give an unpleaS-
ant flavor to the milk, and we were
obliged to stop it's use. We do not know
whether the corn had not reached the
proper stage before cutting, or whether
the hot weather caused it to spoil faster
than We could feed 1t. This fall we will
try to have the ears in the glazing stage
when we can, which will produce a
sweeter ensilage than when immature.
We have used barley straw. successfully
in connection with alfalfa hay grain
and enSilage.
When skim milk is returned to the
farmer from the creamery or whey from
the cheese factory, it should be his aim
to feed it to hogs in such a way as to get
the best returns. The returns will de-
pend largely on the quality of the hogs
to which they are fed. In riding over
the country we see too many of the
long-nosed, narrow-backed style, COM
monty called "razor- backs" This style
of a hog cannot be. ready for market
until or 8 years old, and the feed one of
them would take would keep two Berk-
shires rolling fat, and they are ready
for market any time after reaching IT'S
to 200 pounds. Why is it farmers persist
in breeding these razor backs when
the improved breeds make returns in
one third the time? We keep thor
oughbred Berkshires and Poland Chi
mas, and we know that they can cas-
lily be made to reach 200 pounds in six
to eight months. For our own use we
per cent of lean meat, which is de-
manded by the packers, and can be pre-
pared for market on less food than the
Poland Chinas. A Berkshire placed at
the head of common or even"razor-
back sows would make a wonderful
Improvement on the first cross, while
the second cross has much the appear
ance of thoroughbreds. The cost of
thoroughbred boar will be repaid the
first year in the increased value of the
young stock. -
Our strains of Berkshires take on fat
so easily that we find it hard to keep
them thin enough for good breeding.
We feed our hogs skim and butter milk,
with bran, and at times shorts, barley
and corn, but with very little of the lat
ter. Barley and corn fed in connection
with skim milk, or bran and alfalfa in
connection with whey, will produce bet
ter results than when fed alone.
Walnut Culture
The following is a paper read by Will
lam McFadden of Placentia at the
Farmers Institute held at Fullerton on
Friday of last week:
To be successful as a walnut grower
several things must be taken into con-
sideration.
First, and most important, must be
| rich, deep soil
| Second, find a proper location.
Third, where an abundance Of water
| can be had for irrigation.