The Cook County herald. [volume] (Grand Marais, Minn.) 1893-1909, 1900-10-06

HUGH 1OI the SFOWI1T OIL Trees, anu, IL
my opinion, is the true explanation
of the roots. that are now found in
>many parts OF west Texas, New Mex
leo and other western territories. The
question is a very important one, and
If the goat can be used to keep this
growth back it is certainly well worth
the attention Of many of our land own
ers, who may, in a few years, find
their land practically worthless.
Dairy Notes. 49, = ~.
= At the Pan-American Exposition to
be held at Buffalo next year it was pro-
posed to have competitive tests of all
the dairy breeds. Reports now indi-
cate that all the breeds except the
Holstein-Friesian will decline to par
ticipate. The Holstein- Friesian men
claim that the owners of other breeds
Of cows are afraid to meet them in
competition. " =
- American dairymen are we'll ac-
quainted with the methods of enrich
ing skim milk for calves by the addi-
ton Of oil, meal and the like. But ac-
cording to recent reports the New
Zealanders are actually using in their
milk cod liver oil at the rate of two
ounces per calf per day. The report
says that where separator skim milk is
used the farmers have found it neces-
sary to add something, especially when
The calves are to be grown into beeves.
Crude cod liver oil can be bought in
that country for about Is cents per gall
ION, and each gallon contains 100
ounces Of oil. This permits them to
feed two ounces per day for a period of
eighty days, after which the use Of the
oil is discontinued. 1ts
Is Whether or not a dairyman should
have his cows come in fresh in the
fall must depend to very large extent
on the disposition he is making of his
milk. If he is supplying creamery or
cheese factory that runs only during
the summer months it is manifestly to
his advantage to have his cows come
in fresh in the spring, so the milk, will
be available for use during the sum-
ner season.. But in most cases, espes
cially if hesdairyman be well fixed for
his business, a good number of the
cows should drop their calves in the
fall months. This is to the advan-
tage Of the man that sells milk and
cream in the city, as we'll as of the
man that makes butter. In both cases.
the winter is the time when a good
fow OF, milk means most money.
They are trying to settle the ques-
ton of good milk in Denmark by grad
ing it when it comes to the cheese fac
tories and creameries. The standards
for grading are: Ten points are given
for all milk without any faults. The
most points given are IL, but only for
milk, which, beside being clean, well
aerated and cooled, must have a good
fresh aroma. Milk with points is not
less fresh. Eight points milk has not.
been treated so clean as could be
wished for, or is beginning to turn
sour. BY points the fault is so pro-.
nounced that the supplier is made ac-
quainted with and requested to correct
it as soon as possible. Six points milk
is returned. In some of the factories
the milk has been paid for not only in
proportion to the quantity Of butter
fat but also by the quality according to-
the grading, SO the supplier who takes
some extra trouble to bring his milk to.
the factory in a frst-class condition.
gets fully repaid for it. In other fac.
tories the grading system has no in
lfuence on the payment, the grading it
self causing sort Of race between the.
.suppliers, as a matter Of honor not to
get less than 10 points. The milk is.
examined every day and the grading
done once a week by the manager.