Hutchinson gazette., 1899-09-21

even though In many cases wo have
laid aside the shallow pans. The sun
is a mlcrobe killer of the first magni-
tude. He not only Kills the microbes,
but 80 thoroughly dries out the pals
and other utensils of tin that the proc
ess OF rustIng Is stopped. Wooden pals
and utensils are also improved by be-
Ing submitted to the solar rays, This
of course should be done In the open
air. where the atmosphere Is not pois-
oned or impregnated by foul odors, ana
where the wind can have q full sweep,
silage should not be cut too short,
There are certain lengths at which II
Is dlgested more easily than ut other
lengths, Some years ago at conyen-
tlon held In Wisconsin an investiga-
tor made n report on the kind OF feed
that was found to be easiest dlgested
by cows. He had examined large
number OF cows stomachs, and had
also fed silage and cut corn fodder TO
cows and noticed at what lengths least
Of II showed In the droppings, He
found that when the fodder was cut
short, say half an inch long, much of 1t
appeared In the droppings, but that
when the fodder was cut an inch and
quarter lorg, II all seemed to be d.
gested,
In keeping the herd OF dairy cows
free from tuberculosis n few general
rules at least should be observed.
First know that the herd Is free from
the disease. Then do not bring new
COW into the herd unless she has been
first tested by tuberculn. II milk is
taken to creamery and sklm-mllk
brought back, do not permit II to be
used till 1t has been Pasterrlzed. This
will not only make 1t safe to feed to
calves, but II It Is fed to pigs will also
prevent the disease being spread in
that direction, which means Its get
ting a foothold on the farm. DO
not under any circumstances permit
strange cattle to run In the pastures
or occupy the stables. Above all, do
not permit a consumptive person to
take care Of the cows.
We hear q great deal about the 100
pound COW, the 3OO-pound COW, the
4O0-pound COW, and so on. It Is agreed
that II takes l50 ppounds Of butter to
keep n COW year, and that she must
make at least 200 pounds to make her
really worth keeping The theory
seems to be all right, but even that
statement Is too favorable for the COW
as she Is ordinarily handled, or rather,
as her butter-fat Is handled The
above figures are based on the butter
being worth about 20 cents per pound
the year round. But how about the
COW whose butter Is sold for about 10
cents per pound the year round? II
her cost of keeping be $50 per year
then 1t Is evident that It would take
300 pounds Of butter to pay for her
support alone, and that she would have
to be an exceedingly good animal to
make any profit whatever. 1t is very
evident that the farmer must either
make butter that will bring good
price or he must keep cows far above
the average in quality.
Recent experiments show that the
dlgestlbillty Of milk is not greatly af-
fected by sterilization. The knowledge
Of this fact Is Of immense value to the
dairyman, for he is thereby led to real
lie that the greatest objection to ster-
illzatlon has been done away with.
And II sterilization Is not objection
able, certainly Pasteurlzation will not
be, for the latter requires the milk to
be heated to only 155 degrees, while
the sterilization OF milk REQUIRES a
much higher temperature. Even boiled
milk Is declared to be only slightly in
ferior to milk in its natural state. The
only appreclable difference would be
In the case of feeding the milk to in
valids and children. Some OF the doc
tors who have investigated the matter
declare that sterllized milk Is not even
slightly inferior to milk in its natural
state. Even II the milk be slightly
harder to digest, that fact is more than
overbalanced by the fact that the ele-
ment of danger to life has been elimi-
mated from 1t, in the form Of typhoid
fever germs, germs Of tuberculosis and
Of other diseases carried by water and
consequently by milk
The feeding of skinned milk to
calves Is thing that has been carried
on with great success by our best
dairymen and stock raisers. Most of
them now regard 1t as a full substitute
for whole milk, even without the addl-
tion Of other materials to take the
place Of the fat that has been removed
In the cream, Those that are raising
dairy calves say they do not want the
fat in the milk at all, as they are not
trying to make fat, but muscle. But
In the case Of calves to be used for
future beef or breeders of beeves II is
perhaps desirable to encourage the fat
forming habit by putting something In
the milk that will give the calves an
abundant supply Of fat-formers. In
Holland some feeders put starch in the
milk. Potato starch is the kind used
there, but presumably corn starch
would be as good, About one md