Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-04-19
DAIRY POINTS.

VI SoSNCSokoA osh tsSa ses~ss 49, -
Bowditch, Framinghsm, Mass, and bis
recommendation are summarized In the
follow ing comprehensive manner:
Keep dairy cattle In room or building
by themselves. II is preferable 70 have
no cellar below and no storage above.
Stables should be well ventilated, light.
ed and drained. Should have tight floors
and walls, and be plainly constructed.
Never use musty or dirty litter.
Allow no strong smelling material In
the stable for any length Of time. Store
the manure under cover outside the COW
stable, and remove It to distance As
often as possible.
whitewash the stable once or twice q
year; use land plaster In the manure
gutter daily.
Use no dry, dusty feed previous ia
milking. II fodder Is dusty, sprinkle IL
before feeding.
Clean and thoroughly air the stable
before milking; In hot weather sprinkle
the floor.
Keep the stable and dairy-room In
good condition, and then Insist that the
dairy or place where the milk goes, be
kept equally well.
Have the cows examined at least twice
year by a skilled veterinarian.
Promptly remove from the herd any
animal suspected Of being In bad health,
and reject the milk. Never add an AMI
NAL to the herd until certain Il Ia free
from disease, especially tuberculosis.
Do not move a COW faster than COM
Portable walk while on the way TO place
OF milking or feeding.
Never allow the COW TO be excited by
hard driving. abuse, loud talking, or uu-
necessary disturbance; do not expose
them to cold or storms.
Do not change feed suddenly.
Feed literally, and use only fresh,
pslsts BILE feed stuffs; In no case should
decomposed or mouldy material he used.
Provide water in abundance, easy OF
access, and always pure, fresh, but not
too cold. Salt should always be sccessi-
BILE. DO not allow any strong favored
food like garlic, cabbage and turnips, TO
be eaten, except immediately after milk
ing.
Clean the entire body Of the COW daily.
IL hsir in the region Of the udder Is not
easily kept clean, II should be clipped.
Do not use the milk within twenty
days before calving, nor for three to five
DAYS afterwsrd.
The mixer should be clean Ia all re-
spects: he should not use tobacco; he
should wash and dry his hands well just
before milking.
The milker should wear clean cute
garment, used only when milking, and
kept In clean place at other times.
Brush the udder and surrounding parts
Just before milking and wipe them with
a clean damp cloth or sponge
Mix quietly, quickly, cleanly and
Cows do not like upneces-
ssry noise or delay. Commence milking
at exactly the same hour every morning
and evening, and milk the cows In the
same order.
Throw away (hut not on the floor, bet
ter In the gutter the first few streams
from each test; this milk Ia very wstery
and Of little value. and Is very likely TO
injure the rest.
II In any milking, part of the milk Is
bloody or stringv, or unnatural In ap-
pesrance. the whole mess should be re-
jected.
Milk with dry hands; never allow the
hands 10 come In contact with the milk.
Do not allow dogs or losfers to be
around at milking time.
lfany accident occurs by which q pail
Of milk becomes dirty, do not try to
remedy this bv strsining, but reject all
this milk. aud rinse the pail.
Weigh and record the milk given bv
each COW, and take a morning and night
sample at least once week for testing
bv the fat test.
Remove the milk of every COW at once
from the stable to clesn, dry room,
where the air is pure and sweet. Do not
they are being filled.
Strain the milk through metal gauzs
and flannel cloth or layer Of cotton ss
soon as il is drawn.
Aerste and cool the milk "a soon as
strsined. II an apparatus for airing
and cooling at the same time is not al
hand, the milk should be aired first
This must be done In pure air, and II
should then be cooled at IS degrees IL FOL
home use or delivery 10 factory.
Never close can containing warm
milk which has not been aerated. dc
not allow milk TO freeze.
Under no circumstances should any
thing be added TO milk TO prevent III
souring. Cleanliness aud cold are the
only preventives needed.
All milk should be In good condition
when delivered. This may make l,
necessary to deliver twice day during
the hottest weather. When cans are
hauled far, they should be full and car
ried in a spring wagon. In hot weather
cover the cans, when moved in wagon
with a clean, wet blanket or Canvas
Maine Farmer.