The Dupuyer acantha. [volume] (Dupuyer, Mont.) 1894-1904, 1900-08-23
DAIRY AND POULTRY.
INTERESTING CHAPTERS FOR
OUR RURAL READERS.
How Successful Farmers Operate This
Department of the Few
Hints as to the Care of Live Stock
and Poultry.


Dairy Notes
The use OF the Babcock milk test
can be abused, and too frequently is
abused. Sometimes this comes from
ignorance on the part of the user, but
often it comes from intention to de-
ceive. To prevent abuses due to ignor-
ance, there is. now quite a demand
among dairymen that some laws be
passed requiring all users of the test
to take out licenses. The state OF
Vermont has just passed a law max
ing it compulsory on a man to pass
an examination and take out a license
before using the Babcock tester in a
public way. OF course his does not ap-
ply to the man that wants a Babcock
tester for use in his own herd, for
the public does not are whether his
tests are accurate or not. But the mar
thai makes the tests at the cheese fac-
tory or at the creamery should be able
to accurately make hat test, and the
public should know that he is able to
make it. Probably before long we
will have such laws in all of the
states where there are many cheese
factories or creameries. Certainly
there will be no element of the COM
munity that will oppose such benen-
cent legislation.
When strong favored foods, Xix
turnips, are t o be fed, it should be
after milking and not before. The
controversy over the feeding of turnlps
has simmered down to this. In n
past many men have refused to feeo
turnips asserting that it gave the milk
a turnipy taste. 1t has finally come to
be recognized that the favor gets into
it through the air that is in the stable
at milking time, or, at least, II the
flavor does go through the COW, 1t Is
eliminated before the next milking
time comes around, provided the feed
ing is done after and not before or
while milking.
The man that would be a successful
dairyman cannot afford to be ignorant
on n matter that comes to the public
attention. In other words he cannot
afford to be behind the times. This
he will be if he does not read current
literature bearing on his work. What
is true of the dairyman is true OF the
creamery man and cheesemaker. There
are not only good periodicals that treat
of dairying, but there are a number of
most excellent books. All of these
should be in his library. A small sum
of money spent in such a way is well
spent.
In the construction of stables for
cows, and in the construction of milk
rooms an effort, should be made to
have the walls SO simply built that
they will be easy to clean and easy
to keep clean. 1t is a mistake to con-
struct such places with a great num-
Der of crevices and recesses that are
difficult to keep clean. If one smooth
surface can be made for each wall, so
much the better. This will prevent
the accumulation of dust and other
kinds Of dirt that are detrimental to
the business that is being carried on.
Strong smelling roots and folders,
as well as oCner Things mat nave a
decided scent, should either be kept out
of the stable altogether or removed be-
fore milking time. 1t is easier to keep
them out than it is to renew the air
in the stable after they have been
there. Carelessness in this regard
causes many a dairyman to lose on his
butter, especially when it is sent to pri-
vate customers.
A person that has a contagious dis
ease or that has been exposed to a con-
tagious disease should no more be per-
mitted to work around the COW stable
than he should be permitted to come
into your house and sit at table
among the members Of the family.
Milk is a fruitful carrier of disease
germs.