The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1898-08-01
With the advent of really hot wealth


ter received for home consumption
about the same as last year.
With the advent of really hot wealth
er and the consequent deterioration Of
pastures, comes the news that receipts
at Chicago are falling off to some ex-
tent. Calculations so far show a prob
able decrease, as compared with last
year, Of over per cent in the entire
Western make. Prices continue on a.
fair basis and the demand is sufficient
to keep current offerings we'll under
control New York state and the East
show an output only little short Of
the highest point reached last season.
The prevailing price last week was II
cents for fancy creameries, against Is
cents last year. Demand holds salts
factory.
1t is very poor management to have
the COWS yielding milk literally while
on pasture, but when on hay in the
winter season to be mere shippers.
Give them warm stables, the right kind
Of food and water In abundance, and
the income from them will be greater
than that in the summer Milk them
early in the morning and feed them,
that the interval may not be so long
as to make them hungry and restless.
All this pays we'll, indeed.
In regions where the sugar beet is
grown the pulp is extensively fed to
cows in milk, and with satisfactory
results. The beef from cattle thus fed
is said to be as tender and juicy as
the best Eastern stall fed.
A little lime scattered about or plac-
ed in a box in the dairy room will alb
sorb much Of the surplus moisture, but
the first important step is to see to
the drainage and have it as perfect as
possible. Beware of damp floors in the
milk room, for they not only develop,
but increase organic, fungoid germs.
Dairymen make a great mistake in
not considering appearances more. If
their goods are fixed up in an attrac-
tive manner and please the eye, they
will sell, and then, If good, they will
have no more trouble. In this day
of microbes and germs one has to con-
slider health and scrupulous cleanliness.
One Of the very best and safest dis
infectants and purifiers for milk and
butter is borax. Too much cannot be
written and said about Its power. Bac-
terra and disease germs multiply rap
idly where carelessness reigns. Many
pound Of butter is lost because milk
crooks and churns and vessels used are
not kept perfectly clean. 1t is ones
duty and very little more trouble to
impart purity and sweet odor about
your milk and butter. The best way
to clean vessels in which milk Is set
is to first wash with tepid water in
which borax has been added, using a
tablespoonful to gallon of water.
Gentle treatment is conducive to good
milking power; rough treatment will
only make the animal hold up her milk
and refuse to let 1t down, thus lessen
ing not only the quantity, but also the
percentage of butter fat in the same.
Many dairymen are now milking
COWS that derive all their food SUD-
stance from grass alone. Some COWS
are changed suddenly from dry feed,
and seem, so far. to have increased
their flow Of milk
1T seems as though one seasons ex-
perience would convince any dairyman
that the change should be gradual.
says the Michigan Farmer The result
of a sudden change may not be seen
early in the season, but 1t will, as a
rule, result in greatly diminished
flow later on, unless supplemented by
more or less grain In the form of bran
or the lighter grains
We tried the sudden change from
dry feed to grass alone during the first
spring of our venture into the dairy
business. The cows increased in their
| milk flow. and we seemed to secure
more butter. But after two or three
! weeks there was a decided falling off
| in the milk flow. and we were forced
to feed some grain during the whole
| of the summer to prevent the cows
from drying up.
Since that time we have practiced
giving the COWS one feed of hay once
each day, for about four or five weeks
after turning out to grass. They will
eat a small amount with more or less
avidity, especially during the middle of
| the day or at night.