The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1901-04-06

The Geneva Experiment Station
has been making some calculations as
to the amount Of water a COW require
for the production Of milk. It is
claimed that the COW consumes Al.
pounds Of water for every pound OF
milk produced Ii is fair TO assume
that this includes all Of the moisture
in the food the proportion Of which IS
known TO be great
The sll0lst must now consider what
kind Of corn to plant for use IN his
silo this fall In the north ne dent
varieties have given greatest satistac-
ton, but further south the big-grow-
ing varieties Of Southern corn have
proved best These heavy varieties
seldom become mature enough IN the
north to make good silage, and give
product too acid to give the best re-
suits
Ignorance and earelessness are the
two great obstacles in the way Of inn
provement OF our dairy products Tho
ignorant dairymen are not the ones
that read agricultural papers there
fore 1t Is useless to assail some kinds
OF ignorance through the papers. Bur
carelessness IS almost universal and is
possessed by most persons in varying
degrees A great many cow-owners
have studied up the whole dairy Ques-
tlon to a point where they realize that
cleanliness Is essential; but they find
Il exceedingly difacult to overcome the
tendency to be careless. both in them
selves and in the men they employ.
To enforce cleanliness requires great
deal Of effort, and this fact is the real
cause OF a great deal Of dirt in tho
dairy.
We believe it to be unnecessary to
urge our dairy farmers TO prepare for
the drouth that appears in some part
Of the country every summer. Last
summer the western farmers were
favored by nature. and the pasturage
was fairly good. In New York and
New England the drouth was severe.
aud the dairymen we're for the most
part caught unprepared for IT, Where
II may chance this year we do not
know. The man that has a good sup
ply OF green stun at that time Is about
sure 10 make money, for the reason
that prices for dairy products in tbs
regions affected rule high. Major Al
ward says that he finds il a paying
scheme to have two silos. one for win
ter and the other for summer
What is flavor in butter? Inyestiga-
tors are al work on the problem and
are from time to time reporting prog
ress One Of the professors at the
Ohio Agricultural college is at work
along this line. and expresses the be-
lief that butter flavor is caused by bac-
THEOLOGICAL fermentations that take
nlana ha...i-.ss .il,1zrHuB Ptvccso. A.
is ascertained that during different
stages Of the ripening process certain
kinds Of bacteria prevail and that the
hayors Of the butter vary accordingly
Butter Is generally supposed to have
better flavor In the summer than 10
the winter and this is easily explain
able on the summer temperature be-
ing more suitable for the development
Of bacterial life than Is winter tenn
perature. One savant says that wher
cream Is ready for churnlng the mum
Der OF bacteria present IS anywhere
from $50. 100000 10 SO0.Oo0,O00 pei
cubic centlmeter. Consider these hg
ures in relation to the space given. A
centimeter Is less than half an inch
and a cubic eentimeter Is a good deal
less than would be contained by tiny
box less than half an inch long. wide
and high or these bacteria over y
per cent are OF the ferments that ere.
ate acid and make flavor In max. 10
the early stages Of ripening the pro.
portion OF acid fefments Is not large
but increases as the process advances
Some species Of bacteria disappear al
together as the ripening process goel
on.