The Saint Paul globe., 1898-11-07

Of disease and Preventative germs,
but, If only for appearance sake, they
should be kept out of milk and cream.
Cleanliness is commonly said to be
next to godliness: in a butter factory
1t is almost in front of it.
The mems sana in corpore sano Of
butter making is a clean man in
clean factory.
You emit bestow too much atten-
ton on your separator. Constantly
watch to see that it is UP to It's speed,
keep it level. groom it well, and it will
repay you better than your race horse.
The correct thickness for cream de-
pends on the distance and nature OF
the road it has to travel. If 1t is to
go over bad road, it should be skim
med little thicker than If made up
on the spot, but should never contain
more than As per cent of butter.
One of the greatest, though least rec
ognized. necessities in Australian dali
rying is the cream cooler. Every. sep
arating station should have one con-
nected with the separator, for cooling
the cream down there and then to the
temperature Of the coolest water avail
able. The cream will travel better and
undue fermentation will be prevented.
white apron is like a flag of truce
In bacterial NEUTRALITY-SUSPICIOUS. Farm
and Dnirying.
Dairy products not only meet with q
reader sale during the winter, but bet
ter prices are realized 1t is quite an
Item then where dairying is made part
of the farm work to feed and care for
the COWS so as to secure a full flow Of
milk through the winter
The providing of warm, dry quarters
feeding and watering regularly, will
lessen materially the amount Of food
6n1 IL L l.. s.-1
1T is the surplus consumed over and
above what is required to sustain ami
nal life and to make up for the daily
waste of the system from which the
cow is able to produce butter. It is
then necessary to feed the COW all that
she will eat up clean, supplying su1fi-
cient variety in order that she may be
able to produce good flow of milk.
1t is also an item to feed a good milk
producing ration. Some corn can al
ways be given to advantage, as 1t Is
one of the best foods that can be given
to supply animal heat. But it should
be fed in connection with other mate
r1als. Wheat bran can be made part
of almost every ration. Clover hay Is
one of the best rough feeds. 1t is
usually best to gradually increase the
ration as the cold weather sets in. Of
course while the weather will admit
the cows should be allowed to run out,
but it is never advisable to expose the
COWS that are giving milk to cold and
storms. Keep dry, warm and quiet
should be the rule, and then with lib
eral feeding and regular watering and
milking COW may be kept up to her
full capacity of milk production.
1t is always the best mixers that
gives the most trouble in milking. This
is really cause and effect, for having the
udder filled with milk makes it very
sensitive to the touch and requires
very careful handling not to hurt the
COW. The natural result is that such
cows are beaten and ill-used, thus
causing them to hold up the milk and
usually to do some vigorous kicking as
the result of the pain they are suffer-
Ing. If there Is large amount Of
milk thus retained 1t Is likely to cause
garget and permanently spoil the COW.
Generally if the COW kicks, most milk
men will either kick back, or will take
safer means by getting far enough
away so that the cow cannot kick them
and belabor her over the back and
sides. Such measures are cruel and
wholly unnecessary. If q ring is put in
the cows nose and her head fastened
UP so that she cannot get 1t down, she
cannot kick. Each vicious kick is ac-
companied with a lowering Of the
head, as If to hook. When the COW
goes to lower her head, she finds that
the ring in her nose hurts her and that
at once will make her desist. 1t Is a
very simple method and has always
proved effectual when tried.-American
Cultivator.
A common fault in butter is white
| Srecks, and many otherwise excellent
buttermakers don't know how to get
rid Of them. In any market that Is at
- Oa1-- 1,-1xv
feet price, and price is not likely to be
very high except in a market that is
critical. Several things may cause
white specks. and yet none Of the
causes are difficult to cure. A neglect
to strain the cream may cause white
srecks; failing to stop the churn when
the butter is in a granular form may
cause them; even when the churn has
been stopped at the right stage in
churning, bad washing Of granular but
ter may cause white specks. Another
prolific cause is the effort to churn at
one churning several mixed lots Of
cream that have been ripened to diff
ferent degree. When the butter con-
tains white specks 1t is generally due
to one of the causes we have named,
and care at this point will cure.
In an economic sense and looking at
| the matter from a single aspect, the
| COW is q mere machine for transform
| ing raw material into milk, the process
being manufacture in the sense that
r. can't be carried on without adequate
supplies of raw material and a good
machine suited to the business to do it
with. In another sense, however, the
COW is not machine. She has her
wbims, her tempers her likes and dis
likes, and her times when she docs
not feel we'll herself" just like the rest
Of us. She works best when she is
comfortable, when the feed given is ap-
petizing, when she has variety, good
| shelter and kind treatment. In all
| these she is anything but machine