Hutchinson gazette., 1900-03-29
DAIRY AND POULTRY.
INTERESTING CHAPTERS FOR
OUR RURAL READERS
How Successful Farmers Operats This
Department Of tho FArm--A Few
Hints NJ to the Care OF Live Stock
and Poultry
Dairy Notes.

Dairy NoieM
One OF the hard things that the man
ager OF a creamery or cheese factory
has to contend with is dishonesty
among those that supply milk. Where
milk Is purchased by the hundred
pounds this condition is particularly
acute, and II even exists In consider
able measure where the milk ID pur-
chased by the test, One cheeSemaker
tells Of the trouble he has with his
patrons that bring poor milk. He says
that one man continually brought milk
80 near the sourlng point that II was
sometimes impossible to use 1t, and
once or twice II was returned. But tho
man would always come back smiling
the next day and assert that the mana
ger was wrong In sending back the
milk-that II kept perfectly for long
time afterward. One day the milk
brought was 30 near sour that the man
ager thought II necessary to refuse 1t.
He thought, however that he would be
sure that this milk soured, 30 he slyly
slipped into the cans enough rennet to
make the milk thick In short time
The following morning the farmer was
back with q new lot OF milk, but de-
clared that the milk Of the preceding
day kept over night, and that some OF
II was used for making custard the
next day OF course, II was not policy
for the manager to give away the fact
that he knew the man was lying, or
that he had put rennet In the milk. It
illustrates one Of the biggest obstacles
In the way OF getting clean milk.
Do not feed musty hay to dairy cows,
nor In fact any kind Of fodder that is
musty Some believe that this mustl-
ness will not pass through into the
milk, and 1t may be 80, but we are
suspicious OF the truth OF the asser-
tion, 1t Is a fact that there Is a DIFF
ference In the favor OF butter made on
June grass and the butter made In
the winter when the cows are fed on
dry hay. II this difference In feed
makes any difference In flavor, why
may II not make good deal OF DIFF
ference II the feed be particularly
bad, Moldy feed is bad thing to
have around In any case and should
be thrown out. Using 1t as COW bed
ding is likely to make the matter
worse, for the whole stable Will be
scented with 1t, and In the morning
when the milk is drawn 1t will GER
tainly be tainted and this taint Will
vrow as the cream ripens. 1t is not
advisable to use this for bedding and
depend on airing the barn enough In
the morning to get the smell out. This
would be seldom done at all, and where
done It would generally be done In q
very imperfect manner The presence
OF spoiled feed is very often the cause
Of poor butter
Whether or not Americans Will ever
be able to build up a trade In London
depends on whether they can 30 I'M
prove the great mass Of butter pro-
duced that 1t will grade mainly as first
quality. At present the amount OF
really good butter is said to be not
more than 25 per cent Of the whole,
and this rs per cent brings a premium
In the American market. II all our
product were Of good quality, the best
prices in this country would be much
less than at the present time, but the
rest Of the butter would bring very
much higher price than at present.
This, OF course, is based on the suppo-
sltlon that conditions remain as at
present. American butter might then
enter the English market in compet!-
tion with Danish.
-
Man wants frequent change OF food,
but not so our cows. They do best
when fed the same ration constantly.
The digestive system Of the COW seems
to adjust itself to a certain feed and to
be unable to change readily. Thus, II
sIlage be fed for long time, a change
to dry hay or corn fodder means a
sudden falling OFF In the milk flow, and
this flow cannot be restored by a re-
turn to the first ration, The plan,
therefore, OF putting half OF the corn
fodder into the silo and drying the
other half has no advantage in 1t; and
1t is a positive detrlnent II the two
kinds of feed are to be alternated. II