Shoshone journal. [volume] (Shoshone, Idaho) 1884-1931, 1897-12-03
ProfessIenaI pairing.

Professional DaIryIng.
Il Is sometimes thought that II
man has received a liberal education,
has had more than ordinary advantage
Is in the way Of self-improvement, that
ne has hidden his talents when he en-
cages in the vocation Of farming, says
a writer in Hebron, Ill, Tribune. The
fact is. however, there is no business
in active life where wide range Of
study, research and scientific investi-
cation Is more profitable or needed
than in dairying. His business entire
is that OF the scientist and chemist
He is in charge Of one Of the finest
chemical laboratories. Occasionally,
we see a dairyman who attempts 10
conduct a dairy on scientific lines with
out the good sound judgment that must
enter into the management OF all sue
cessful business. His failure is the
cause Of much railery at the so-called
book-farming. The axiom that In
wisdom there is strength" is just as
true OF farming as anything else, and
he who best prepares himself for his
HES work, all other things being
equal, will attain greater success. Too
much OF the dairying to-day is Of the
hit or miss kind. We are too apt TO
follow the tradition OF our fathers,
hardly keeping pace with mechanical
Improvement and mental growth. A
great evolution has taken place within
the memory Of the youngest dairyman.
First, we remember when our dairy
consisted Of two or three COWS. The
milking was done in the yard, the milk
set in pans in the cellar. the cream
ehurned in the old stone churn, the
butter worked with bowl and ladle,
packed in jars and traded at the
country store for what it would bring
In the way OF provisions for the family.
A little later came the first cooling pro-
eesses, the box or rectangular churn
and wooden packages; soon creameries
began springing up and the Cooley and
Fairlamb cans and the skimming vag-
ans came in vogue, then the separa-
y9rs, Eabcock tests, and all the later
improvements OF to-day. But the man
FSsment OF the COWS seems to have
hardly kept pace. In our nineteenth
CENTURY haste we have pushed ahead
sfrzIning every nerve to get the most
MIX regardless Of cost Cows have
grown old before their time by milk
ing the year round, and by feeding
moro heavy feed than can be properly
assi7uilated. After two or three sea-
sons OF milking, the COW is sold for q
Gamer" and q new one put in her
place st a good stiff price There are
aany dairymen who have made money
IN the business, who cannot tell which
OF their COWS they are keeping at a
loss, or which are profitable; they can
not tell what it costs them TO produce
! pound Of butter; they have never in
yestigated the relative value Of feed
stuffs nor made anything OF thorough
study OF breeding. OF disease. their
prevention or cure, and are weak in
thousand other questions that are Of
7ital Importance to the dairyman-
they have made their money through
lard knocks, strict economy and fru-
g lily. OF course industry and good
are necessary TO success,
tut information regarding the details
# their profession makes money easier
With less investment, elevates, ennobles
md enriehes the industry and raises it
o a plane that makes it a desirable
ield for the labor Of those who have
ooked upon il as a life OF drudgery
nd sorrow. 1t is a life Of scientific re-
earch and practicability; worthy the
.Torts of rho bri0htazr and hest minds
We cannot fear to know too much
bout our business, and the dairyman
hould hail with gladness any new
light that may be shed upon his work
nd be proud Of the noble profession
.e has chosen