Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-12-20
ECONOMICAL DAIRY FOODS
EXTRACTS FROM A LECTURE DELIVERED
AT STATE DAIRY CONFERENCE, FORT
LAND, DEC. :, ny JOSEPH L. HILL.
CLOVER.

Whenever one can grow a good crop
Of clover il Is one OF the very best things
for balancing the ratio, for renovsting
the soil, and for helping out the pocket
hook. As Is well known, this crop is
frequently difiicult to grow. The reasons
for its failure are not always easy to
discern. Among them may be noted how
ever, q lack OF lime or Of potash In the
soil, the absence Of the nodule-forminR
bacteria. the scidity Of the soil, etc.
Vermont Is probably located too far
north TO enable the farmer to grow the
crimson clover successfully. The red
and the slsike are Of about even value.
Clover IL st It's best when cut 10 its early
bloom. IL may be ensiled, but Is none
the better for being put through this
process. II properly hayed IL Is In az
good condition for preserving rs ifhand-
led in any other way.
ROOTS.
Many farmers have q high opinion OF
the value OF roots "a n fe.d for cattle.
This opinion In my judgment Is not well
foun,ied. IL will be surprise 10 many
10 learn that some roots are ss wet as
skim milk. Msngel wurlels contain only
about nine pounds of dry matter ip a
hundred, while skim milk carries 80
pounds. Rutsbsgxs and carrots run
from II to l3 pounds Of dry matter TO
the hundred. The feeder should remem-
Der that food Is valuable In proportion
20 the amount of digestible dry matter
IL contains and that water In large
Quantities lessons It's worth These vet
materials are consequently handicapped.
They have distinct value ss sppetizers
and 10 those Who have not built or will
not build = sllo. Others will usually
O I'd them n more expensive source OF
digestible carbohydrates than the corn
crop.
ECONOMICAL OBSERVATION-DISCLOSURES
SEED MEAL.
This well known material Is derived
from the seed Of the cotton plant. This
seed comes from the plant covered with
a coating of white down technically
known as "liuters." This being removed
by a special process, leaves the seed cover
" ith a thick hard black coating or hull,
containing the embryo or meat. In the
process of manufacture OF cottonseed oil,
the hulls are removed, the meats cooked
In u large kettle and, while still warm,
wrapped up in hair cloth and subjected
10 great hydraulic pressure In order 70
remove the oil. The pressed cake IL then
broken and ground, forming the bright
lemon yellow meal. This material is
a.slA In ha
market. This feeding stuff is very de-
sirsble as mesus Of narrowing the
ration and bettering its service for dairy
purposes. la brief IL may be said that
when fed In reasonable quantities to-
gether with other and proper feeding
stuffs, satisfactory results may be secur-
ed with sll farm animals except calves
and swine. Care should be taken, how
ever. that vet or mouldy meal be not fed.
One should buv only that having a
bright lemon-yellow color and fresh,
clean. nutty taste. Dull red, dull yellow
or dull brown meals should be looked at
with suspicion AS they usually are either
injured through being exposed to the
air, have been overheated, are mouldy,
or are adolterated.
LINsEED MEALS.
Linseed meals are the refuse remain
ing after the oil has been expressed or
extracted from the htxseed. These
seeds are treated much In the same way
as the colt onseeds for the extraction OF
oil. The new process meals have larger
proportion of the oil extracted, since 10
addition TO hydraulic pressure naphtha
/. used ss sn oil solvent. The sO-called
a,x meal Is practically but variety OF
linseed meal which hiss been subjected to
steam treatment. Ii Is more coarse and
fissy than the ordinary liuseed meal.
The linseeds, while at ruling prices
somewhat more costly, are notably
desirable. They are largely used
as n basis Of coDdimental feeds. They
have a good fleet upon the digestive
system and, barring the tendency OF
softening the butter, which will be re-
ferred To later on, are in every way
suitable for dairy feeding.
GLUTEN MEALS AND FEEDS.
These materials are by-products Of the
manufacture Of glucose. They are made
essentially MS follows: The whole corn
is soaked In warm water for many hours
until swollen and thoroughly softened
Ii Is then run through stones set quite q
distance apart. This rubs of the husks
aud the germ, and st the same time beats
up the starch and the gluten. The mas:
is sifted through fine sieves, the starch
aud gluten passing through, the husk and
tie germ remaining behind to be sepsrst'
Q l., II desired, by gravity, the husks float
ing and the germs sinking In water. The
starch and gluten which have passed
thronv oh the .ieves are seDaratpd by run