The Dupuyer acantha. [volume] (Dupuyer, Mont.) 1894-1904, 1896-05-14
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IN FAVOR of DAIRYING.

some Valuable Points by n Learned
Writer.
If 1t could be shown by figures how
many hundred tons of butter fat from
originally pure milk is annually made
Into grease, unfit for table or culinary
use, many would probably be disposed
to doubt the truth of the statement.
The deplorable feature of the case is
that this butter fat was, in its original
pure condition, capable of being made
into d gilt edge product which would
have topped the Elgin market instead
of being transformed into a product
fit only for lubricating purposes. 1t re-
quired just as many pounds of 70 d,
which was worth the same amour of
money, to produce the original butter
fat in the condition it came from the
COW. There is great need of better
NEUTRALITY-SUSPICIOUS. cleanliness in the
work. and more intelligence and skill
in the management of the product.
1t Is sometimes said that should all
milk or butter fat be made into 4 gilt
edge product, the supply m ght b.
greater than the demand. The adj
vance of intelligent dairying has been
very great during the past yew years,
and for every creamery. dairy aud
cheese factory in the Western states
ten years ago there are now several;
and how it the demand? The only por-
ton Of the product for which there is
little call is the inferior grades. The
several branches Of the dairy business
have developed into industries Of CON
siderable proportions. The consumers
of first-class dairy products have been
pleased with the palatable products
and have shown no disposition to com
plain of the prices charged. This Class
of consumers are always willing to pay
a fair price for first-class quality. With
the dairy cow has come the extensive
use of clover as a forage crop, and
WORKOUT farms have been rejuvenated
and made to yield fair crops, while me-
dunn lands have been greatly b. fit
ed. Butter and cheese are ~concentrat-
ed products, and a ton of either ship
ped from the farm means that only Il
small quantity of fertilizing material
has left it. while the ton of this con-
centrated product brings back from
$500 to 5000 to the farmer. The dairy
cow manufactures the rough feeds Of
the farm into the concentrated prod
uct. butter fat, and at the same time
returns nearly all of the fertilizing
material contained in the food to the
farm.
The need of many cf the common
farmers is better methods of caring
for their milk and butter, and better
methods of feeding and caring for
their cows. A COW cannot be cheated:
she will not give something for moth
ing, and she always takes her living
out of her food supply before she gives
any returns in milk or flesh. About
two-thirds of the food consumed by an
animal is required to maintain the
body in normal condition without
losing flesh, so that it Is only from the
last third of the food which she will
eat that returns can be expected, and
If she is not given more food than il
required to maintain her she will not
give my in return. The cow keeps up
the temperature of her body by burn
ing the food which she consumes, a
fact which makes farm quarters an
essential to success. 1t pays ~ make
the cow as thoroughly comfortable as
possible, not only for the reasons
named. but because when the quantity
Of milk given is once %shrunken from
a shortage of, or from a poor quality of
feed, or a lack of shelter, it is reduced
for the remaining portion of her period
OF lactatlon. Many a barn could have
been made warmer during the past
winter with a little expenditure of
money and muscle and would have
saved several dollars worth of feed
and milk during the winter.
The da1ryman who supplies neither
ensilage nor roots for his COWS during
winter manages poorly, as there are
no other foods which will take their
place for a milk cow. The demand for
the product at good price-if a good
quality is m~ade-need not be question
ed. There is al ways a demand for good
butter. The price paid in winter is
higher than that for the summer out
put, and it requires more grit, care
and enterprise to produce it at that
season of the year. a clean, well-kcpt
barn is one of the first requisites. 1t
Is not possible to have the milk in first
class condition If the barn is filthy.
Keep the stalls clean and mako them
comfortable for the COWS by fupply-
ing them with plenty of clean bedding.
Cleanliness in milking is also import
ant. Milk Is easily tainted, and if the
stable is foul the milk is sure to be
contaminated by the offensive odor.
Milk should not be allowed to stand in
the barn unnecessarily after milking
is completed, as there is always some
| lodor In a barn which it will tend to
absorb. When milk leaves the barn
untainted, a good start toward = gilt
edge product has been made.-Prof. J..
n. Shepperd in Orange Judd Farmer.
Marketing Corn in Form OF Butter.
When a farmer raises and markets
his corn without putting it into a more
condensed form, like butter, he is rob-
bling his soil of its fertility, year afte,
year, and has no chance to replace it,
besides wasting the fodder: while in
the feeding Of cows for butter making,
corn fodder Is of great value. being
| equal if not superior to the best of tim
othy hay, and the stalks, if cnt fine,
make a. good bedding for the cows, at
the same time absorbing the liquid
manure.
The principal advantage in market
ing corn in the form of butter is that
it requires more diversified farming,
| which gives the farmer a better chance
for rotation of crops. which with the
application of the manure drawn from
the COW yard, renews the fertility of
the soil and enables him 10 raise more
corn on fewer acres. The marketing of
butter Is easier than marketing corn.
The feeding and care OF cows and
making and marketing of butter gives