The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1896-04-02
a,I;ln ~
5sR54S|1||'
-, SsSalS
SOME VALUABLE POINTERS.

Facts as to Cow Keeping, Cheese
making md Other Matters.
At meeting of New Jersey dairymen
and experts in dairy science the fol-
lowing useful information. among
other things, was brought out:
John Gould, Akron, O., said that I'M
der the new conditions Of construct
ing the dairy industry it was the aim
of the farmer to direct all those en-
orgies Of the COW which We're formerly
employed for the purpose of self pres
ervatlOl to ward the production of
moilk, and to do this an artificial state.
of existence had to supervene. Before
this, however, the stabel must be
filled with a selection of cows such as
would be most likely to repay the
trouble and expense incident to such
an undertaking. 10 make the selec-
ton properly, due Importance had to
be paid to the hereditary traits of the
animal and these traits Of course
would be due to the care of the pro-
genitors of the animals for genera
lions back. q
The selection having been made for
the stables, the greatest care must bass
taken in regard to the surroundings Of
the COW, it's treatment and the atmos-5
phere in which it lived. It's comfort
must be consulted, and it must be.
given every opportunity for furnishing
milk under happy conditions. The
stable must be warm. dry, clean and
well lighted, and the animal must not
be tied up with a halter so that it
would not be able to move about in
comort. All this was necessary so
that the COW, when placed in the
stable at the conclusion OF the sum
mer, might have during the winter
conditions as nearly similar to sum
mer conditions as possible, and so
might go on giving milk as in the
summer season. The. man who would
succeed in future would be the one
who gave his cows the best protection.
Now that natures stores on the sur
face Of the soil We're failing the farm
er must study more closely how to
coax a liberal return from her His
COWS had plenty of light and good
ventilation, and for a flooring they
had sods turned upside down, more
being added as needed He kept a
tank holding As gallons of water in
the stable, which kept the water at
the temperature of the atmosphere.
Mr.. Bensley said a common fault
with cheesemakers was overripening
the milk and running the curd too
quickly, doing in two hours what re-,
Quired three. Tin pals, he said,
should be used for carrying milk. and
more attention should be paid to clean
lYness. .s
Prof. ]. w. Robertson. Ottawa. found
pork growing a necessary adjunct to
dairy farm, but advised a chnge
from existing ides to get the long side
carrying not over or IL inches of
TAT, and ready to market in August
and September, when prices are best.
Sod and charcoal We're recommended
for sows when narrowing, and sod
should be given daily to sows when
young. Prof. Dean said in Denmark
hogs for bacon are finished off on
clover and meal. The aim was a long
sided animal, with firm fat and tender
lean. .'
Checked cheese, Mr.. Publow said.
was due to the curd becoming too
greasy for the particles to combine.
Another cause was the curd being
heated to quickly. Cracked cheese
was caused by too great a change in
the temperture of the air. He sug-
gested washing curds to do away with
unpleasant t1avors. This should be
done in water hotter than that in
which. the curd had been cooked. saw
los degrees.-Report in PHILADELPHIA
Ledger.