Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1896-02-20

w.
IN FAVOR OF DAIRYING.
Some Vas able Points by u Learned
Writer

SNf "AiAA W ~ Va NhihAi.ii I
use, many would probably be disposed
TO doubt the truth of the statement.
The G2plOrable feature of the case ia
that this butter fat was. In its original
pure CONDITION, capable of being made
into a gill edge product which would
have topped the Elgin market instead
of being transformed into a product
fit only FOR lubricating purposes. 1t re-
CURED just as many pounds Of focd,
which was worth the same amoGlnt Of
money, TO produce the original butter
fat in the condition 1T came from the
cow. There is great need of better
methods-stricter cleanliness in the
work, and more intelligence and skill
in Isse management of the prCduct.
1t rs sometimes said that should all
milk or butter fat be made into q gilt
edge product, the supply night b.
greater than tie demand. The add
vance OF intelligent dairying has been
very great during the past yCw years.
ana for every creamery, dairy and
cheese factory in the Western states
ten years ago there are now several;
ana how il 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 tirst-class dairy products have been
pleased with the palatable products
and have shown 10 disposition to COM
lRain of the prices charged. This class
% consumers arr always wiling to pay
q fair price for iirst-class quality. With
fhn dairy pANE fsZ, .pf1on fIn nNtnns tyn
arse of clover as Il forage crop, and
WORKOUT farms have been reiuvenated
and made to yield fair crops. while me-
dunn lands have been greatly benefit
ed. Butter and cheese are concentrate
ed products, and a ton of either ship
pad from the farm means that only q
small quantity OF fertiliZing material
has left ii, while the ton of this CON
ceutrated product brings back from
$500 to 5000 to the farmer. The dairy
cow manufactures the rough feeds of
tine farm into the concentrated prod
uet, butter fat, aEid M the same time
returns nearly all of the fertilizing
material contained in the food to the
farm.
The need of nl5cny of the common
farmers is better methods Of caring
" lIltli HIN dINa bIAlbI. anu btlltl
methods of feeding and caring for
their COWS. a COW cannot be cheated:
she will not give s1mething for moth
Ing, and she always takes her diving
out ot her food supply before she gives
any returns in milk or flesh. About
two-tfIirds of the foo~S consumed by an
animal is required 30 maintain the
BODY IN normal condition without
A.t-r at,.l -. .ll,. q. =, z-J. gA-- Al
last third of the food which she will
eat that returns can be expected, and
If she lis not given more food than is
required 10 maintain her she will not
give any 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 pa VS. - make
the COW as thoroughly comfortable as
possible, q 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, il is reduced
for the remaining portion of her period
Of %lactation. Many n barn could have
been made warmer during the past
winter with a little expenditure OF
money and muscle and aould have
saved several dollars worth OF feed
and milk during the winter.
The dairyman who supplies neither
ensilage O 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 made-need not be question
ed. There is always a demand for good
butter. The price paid in winter is
higher than that for the summicr out
put. and it requires more grit, care
ana enterprise 10 produce Il ut that
season of the year. A clean. wcllkept
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 make them
comfortable for the cows by GuEply-
ing them with plenty of clean bedding.
Cleanliness in milking is also import
mi. Milk is easily tainted. and Il the
stable is foul the milk is sure to be
contaminated by the offensive odor.
Milk should not be allowed to sta.d in
the barn unnecessarily after milking
is completed, as there is always some
odor I'm a barn which 1t will tend 10
absorb. When milk leaves the barn
untainted, a good start toward . gilt
edge product has been made.-Prof. j.
y. 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 after
wear, and has no chance 10 replace Ii,
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 cut fine,
make a good bedding for the cows, ut
the same time absorbing the liquid
manure.
The principal advantage in market
ing corr In the form of butter is that
II requires more diversified farming,
which gives the farmer a better chance
for rotation of crops, which with the
application Of the anu 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
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