The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1896-11-19

and there are farmers as alert and act-
I've, it must be admitted that the great
masses are not as yet. reached, or.
reached are still unheeding. It seems
strange that the two great and import
ant things. the two that bring the sue
cess to the dairy. a better COW and q
cow cheaper fed, are too often the very
last things considered. With thousands
high prices present the only solution,
and so men still milk cows on a 5000
and 4, OO0-pound milk yield, and feed
them expensive hay, and milk in the
hot months, and deplore the fact that
EdairYing is not what it used to be-
Along this very line is another mex
plainable thing that, as prices go down.
interest in the dairy often Tags, and the
milk or cream sent to the factory
shows a falling off in not only amount,
but quality and care, when low prices
should bring out every exertiOn posi-
Die to not only have as much or more
milk, but that it's care should cause 10
4 to be delivered at the factory in the
finest possible condition, so that the
most fancy goods could be made from
/ it. To remedy these neglects is the
work of the patient, ever-teaching, ev-
er-prOgreSSive dairyman. 1t needs line
upon line, precept upon precept, the
story told and retold, and Wearying not
in its repetition.
Raising the Heffer Calf
Fall calves will soon arrive, and w1ths
them the question what to do with
them. With butter at Is cents, there.
does not seem much reason for raising
them, but if there is good reason to-
believe that the calf will MIKE good
COW. we would hesitate quite a while
before we consigned it to the shambles
Even now, if you start out to buy
frst-class cow, you will find that that
kind of stock comes relatively higher
than any other. There is less prospect
of dairy goods being lower than there
is Of any other kind of farm produce.
says National Stockman. We may all
pitch in and put in an extra crop of POI
tatoes. and send the price down to be-
low cost; but it takes q certain amount
Of time to increase the number of cows
in the country, and these are not the
times that will make the farmer grow
calves where they have been in the
habit of selling them. So we may at
q AS>AoS AO''tA LII pAASGSe ~ A&' AOVNAH
and with :. fair prospect Of going lit
tic higher.
But if the calf is not good one, Il
would be better to knock it on the head
and feed the carcass to the chickens
rather than raise it for the dairy. Il
does not cost 5 cents more to raise 8
good calf than it does poor one. and
the cow that will make 300 pounds OF
butter a year has eaten no more up to
the time she drops her first calf than
the one that will make only 40. There
is not a fortune in the dairy business
in any event, but if we raise calves
from poor cows from which to make
up our future herd, there is a loss
Bacteria to Blame
We find III our exchanges bit of ex-
perience from a creamery man that
may be Of interest to our creamery
men, if they want to take heed thereof
This correspondent says: "a pail of
buttermilk was upset in front of our
dairy room. The weather was warm,
with frequent rains, and we noticed
that from the time that the buttermIlk
was split we We're beginning to have
trouble with our butter. The trouble
continued until we had given the place
where the milk was split and the dairy
room a thorough cleaning and steam
bath This correspondent claims that
the bacteria bred by the splitting of the
buttermilk had gotten into the dairy
room and affected the milk and cream
until the result was a bad quality Of
butter. So the careless handling OF
skim-milk and buttermilk on the out
side Of the creamery may be as in
furious to the quality of the butter or
cream as If it is on the inside, says the
Elgin Dairy Report. With millions OF
bacteria bred by split milk on the out
side Of a creamery they cannot be kept
out entirely by any possible means
A jet Of steam will be as effectual on.
the outside as on the inside.
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Dairy Notes