St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1900-11-03
FEEDING FOR NEAT OR MILK.
Agricultural Science Has Taught
the Farmer How to Feed fer
. Certain Results.


hap-hazard, wasteful business it once
was. Feeders are after profits, aud
have learned that they must steady
their business as they never did be-
fore, because some are doing so, and
to compete with some feeders it il
necessary to study and adopt the
truths that science and experimental
ton have shown to result in the great
est amount of clear profits. A few
years ago all that was thought neces-
sary for best results was sufficiency
of soua food, and little thought was
given to nutritive rations. Science,
aided and demonstrated by practice,
has determined that certain food sub
stances in certain proportions give
certain results, and that certain 9TH
err food substances in different pro-
portions give the same results. Such
facts as these have opened a new field
Of thought to live stock raisers. by
which they can adopt cheaper com.
bination than some other affording
similar results, thus enhancing the
profits of their business. The eNperi-
ment stations have done a large
amount of work in this field, and
many enterprising feeders have done
the same. So that now feeding 10
conducted on scientific principles, and
feeders are every year questioning
science more closely wanting more
light. In dairying, perhaps scientific
feeding has been carried to its high
est pitch, for, although feeding is not
the only thing science has to do with
in dairying. it is important and indis-
pensable to good results. Successful
feeders are interested readers, and
are often able to detect good deal
of chaff that appears in print on the
subject. te a. = &sA az
To have milk in its best condition
care must begin before milking, with
the cow, her surroundings, her food
and her drink. Milk may be spoiled
by being neatly taken from a healthy
cow and improperly handled thereaf-
ter. A filthy barn or stable will serve
to spoil milk without assistance But
suppose the barn and the COW and the
milking are all as they should be, the
milk may be spoiled by subsequent
handling. The first thing that should
be done after milking. is to cool the
milk. Where no ice is, cold well or
spring water may be used. To get rid
of the animal odor, common to the
best milk, it should be thoroughly
aerated. Where there is no improved
implement for this purpose it can be
sufficiently done by pouring it from
one vessel to another. Pouring it
through a strainer that will separate
the body of the milk into numerous
small stream, holding the strainer as
high as convenient, is better than SIM
ply pouring from one vessel to anoth-
er. This process should be performed
only in the purest air on the premises.
After this, the next important factor
of unsterilized curd so small as to DO
invisible to the naked eye may be the
breeding ground Of germs sufficient
to spoil large can of milk in few
hours, SO rapidly do these growths
multiply. Every vessel, can, pan, cup,
dipper, strainer, spoon or whatever
may come in contact with the milk,
should not only be made scrupulously
clean, but should be submitted for
several minutes to boiling water, or,
what is better, to steam under pres
sure. The very common custom Of
pouring a bit of boiling water into =
vessel, giving it shake and turning
it out is not sufficient. Several min
utes' boiling is required to destroy
many injurious germs of milk. Soap
should not be used, but sal soda
should take its place, and should be
Freely used at least once q week, in
combination with boiling water.
There is no organic substance more
subject to rapid deterioration than
milk. It is rich food substance for
man, animals and organic germs SO
infinitely small as to be detected only
with the most powerful microscopes.
In the hottest summer weather milk
may be kept sweet for ~ hours with
out ice, or even cold water, if proper
precautions are taken. If the patrons
of city milk dealers would test their
milk by this rule, they would then
know whether efficient milk inspec-
ton is needed or not.-Texas Farm