The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1897-01-07
Swine in the Dairy.

The change in the market demands
for size and quality in hogs is of a
character to be of the most beneficial
results to the dairyman, and makes
the hog more than ever an adjunct of
profit to the dairy. Under the old sys-
TEN of swine COUTURE" a market hog
Of $50 or 400 pounds was demanded,
and in getting this animal to attain
that weight, the resulting carcass was
principally fat and attended, with
much loss in food value in conse-
quence. Now the market asks for a
light hog. from IT'S to 200 pounds, a,
pig of quick growth, and made up, not
of animated lard, but with a greater.
proportion of lean meat and bacon.
sides. This is in the dairyman's favor,
as in producing this smaller, leaner
hog the use of skim milk is made of
much more value. as it can be more
economically used in making growth
than in making fat and weight after
growth has been attained. While milk
is always valuable as pig food, and at
any time, it's greatest value is assured
at the shOat stage, as during the time
OF rapid growth, it has almost dou-
BILE value, as instance the food Of milk
that would make a pound of live
weight if mixed with corn meal sufi-
cient of itself to make another pound,
will, if united, make gain of about
three pounds Of live weight, but, if
fed to a full-grown fattening hog, will
give no scuh results. Here is mat
ter of economics that is of Importance.
With the milk and meal diet, with a
run on clover and peas, the spring pig
is ready early in the fall for market.
A more important demand made for
the milk. and, as compared with a
milll-fed, large hog, the milk-fed pig
shows that the milk has nearly dou-
bic value, and when the large hog sold
at market prices would show a loss,
| the pig fed on the milk would be dou-
| bled in value. Think of these things.
| There is more in the dairy than most
! people suppose.
| How Much Fat Is Needed to Make
| Pound of Butter:
! This is an ever-recurring subject,
and from the fact that the average
dairyman has an idea that the results
| of q BabcOck test result in a substance
the same as when we churn, when the
! fact is the test gives sample of but
ter fat oil, free of every substance but
oil, and butter has fully ~ to Is pei
cent of water and salt in it. This il
what the dairy professor at Cornell
/ make pound of butter depends upoI
says: THE amount OF fat required tx
make a pound of butter depends upoI
the amount of water, curd, etc., con
tanned in the butter, and also, upon the
amount of fat lost during the process
/ of the manufacture. In determining 3
constant for estimating the yield Of
! butter from the amount Of fat secreted
by the COW, the latter element was ig
1 nored, because it was considered thai
the COW should not be charged with
lack of skill in the butter-maker, Of
i losses due to imperfect machinery
The usual. estimate is to compute the
i butter as having S5 per cent fat anl
i the balance as foreign substance, or tt
add one-sixth to the butter-fat read
ings of the test In factory work i
i will be found that this factor is slight
ly too large, because Of the losses O
i rat already alluded to. The addition
1 Of one-sixth to the fat is equivalent t,
i an .oyer-run' of 16 % per cent, or ,
1 yield Of 116 % pounds Of butter from
100 pounds of fat. Factories that ar
well managed will show an over-run Q
u to Is per cent. Occasionally, wit
very careful management, and wher
4 the butter is made to carry all tn
water possible, 16 % per cent may b
reached or even exceeded. If q les
per cent is reported, there is some un
. necessary loss of fat in some part Q
the manufacture"
The Ideal Dairy Cow.
Dairyman Gould, in recent lect