The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1898-10-24

IdlS6 doctrine every time on the plat
form and IN the press with the one
question, viz, prove your charges.
They have made two charges against
the dual-purpose COW which they can't
prove, and which they know they
can't prove. They have said, first,
that there is no necessity for the dual
purpose coW--that there Is no place
for her on the farm; and they have
SAID, second, that the return from the
dual-purpose cow in milk and meat is
not equal in value to the return from
the straight dairy cow. They have
proved neither charge, and they can
not prove either. Again. 1 challenge
them to do So When thus met, silence
| must follow, and 1t is silence that
must go down through the centuries;
silence profound, never-ending. The
| scattering of the seeds of delusion will
| thus be checked, hence no more such
| costly harvests will be reaped by the
| farmers as result of such seed-sOW-
| ing
Third, reverse the engine of breeding
| ON the farm and have it go in the OPP
| Fosfte direction. The farmers have been
d1luting the Matchmaking element with
the blood Of dairy sires. Let them now
| repair the damage and restore the
| matchmaking properties by the use Of
Matchmaking sires, but wisely chosen
BY wisely chosen l mean good indi-
viduals descended from ancestry of fair
| milking qualities. Where the diluting
influence of dairy blood has been mark
ed 1t may be we'll at first to use sires
or pronounced beef type. The traces
or the defacing VIII thus be more quick
ly removed. The farmers may take
leaf out Of the dairymen's book. They
can give him q taste Of his own medi-
cine. Dairymen have been drawing
largely on the dual-purpose blood to
" dc W.
found that the dual-purpose COW as
found in the Shorthorn grade has CIV
en- them splendid dairy COW, and be-
cause Of this they have practiced on
the farmers credulity. 1t wasn't all
patriotism that prompted the dairy
preachers to preach as they did. While
they were avowedly bemoaning the
lean condition of the purse Of the dual
purpose COW owner they were stealing
away from him his cow. Let the own
ers Of such COWS reverse the process.
Their blood Is plastic because Of It's
mixed condition, hence 1t has but little
power to resist change. In other words,
the weakened blood elements of the
COW thus bred will influence the proge-
ny much less than the pure beef male
with which she may be mated The
many largeIbedied cows In the land
now largely dairy in their leading es-
sentials can thus be quickly changed
tn their descendants into dua1-purpose
COWS. L would not convey an errone-
Gus impression. I do not mean that
dairymen should thus breed their COWS.
The reference here Is only to men who
want g. dual-purpose cow Dairymen
have done wisely in the efforts that
they have thus put forth to improve
their cows. It is not their zeal in the
Improvement Of their own line Of COWS
that L am combating, but their fanati-
ctsln In wrecking the farmers cow, the
dual-purpose cow.
The dual-purpose COW restored again.
how shall she be maintained? Why
by judicious line of breeding. NY
argument has been current Of late that
the farmer who wants to grow beef and
milk should seek beef bulls Of the most
pronounced type and mate the COWS
with these. He should send all the
progeny to the block. When his cows
wear out he should supplant them with
other cows Of similar types.
A dairyman who sells cream recently
told us that, during the past season he
had had much complaint from his GUS
toners about the cream SQUIRTING soon
after 1T left his hands, although he tried
to take every possible precaution and
used plenty of Ice. We suggested a
separator, which would enable him to
gain at least twenty-four hours on the
tendency to sour, but he objected that
II he used separator he couldn't sell
his skim milk for anything He was
asked which he could best afford to
lose, his skim milk trade or his cream
trade, and he answered the skim milk
trade, Of course, and yet he did not
like to part with 1t either. It is pretty
hard to raise cream by the gravity
process and then haul it around in a
dHli o..
have 1t keep for another day in the
pantry Of the purchaser. Indeed. it
can't be done in any legitimate way
unless greater precautions are taken
than are usually taken. The best thing
to do Is to separate with a separator
as soon as the milk is drawn, and then
cool. If the skim milk will not sell
because 1t shows no signs of cream,
test the kind of skim milk that will
sell, and after finding out how much
butter fat must be left in it to make 1t
go, pour that percentage of the cream
back into 1t and stir it we'll always
provided that the skim milk and cream
when thus managed will bring more
money in the aggregate than the two
will when the separation is as close
as pOSsible.-Iowa Homestead
Never should a new churn be en-
ployed for making butter until it has
been soaked several days. Further
more. if 1t is perfectly tight when the
soaking occurs, the bolts ought to be
loosened more or less so as to prevent
it from warping and getting out Of
shape. Some manufacturers stencil
this instruction right on the churn:
despite this, however, many are the
buttermakers who neglect the precau-
ton. What are the results? General
ly. the butter is not good. it having for
the first few churnings a decidedly
woody taste.
Many are the ways recommended for
soaking a new chUrn, but far will one
go to find anything that equals water
for absorbing most f1aVors and es-
pecially if 1T is used in the following
manner: Have it clear and cold for
the first twenty-four hours, but change
1t two or three times; next, churn for
an hour with solution Of some weak
alkal powdered I've or lime). then
rinse with boiling hot water, and If
convenient soak for twenty-four hours
longer with clean favored buttermiIk
or sour SKINNED milk, repeating this
should 1t seem necessary. This process
over, wash the churn as usual-that is,
by first rinsing 1t with cold water. then
churning for ten minutes with that
which is boiling hot, and, if steam is
available, steaming the implement suf-
iciently to make it warm enough to
dry itself. Thus 1t Is that almost any
new churn may be rendered absolutely
clean and sweet.
Prof. Hunt, at the Ohio dairy school.
is having some experiments made with
the first and last milk drawn from