Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1901-12-05
Ngr1cdltural Lore

hives. from his own stock. If not
there are parties, especially in the
southern portion of our country. who
make a business Of raising queens of
the improved strains of bees. who sell
at a very reasonable price, pedigreed
and tested queens. Many beekeepers
IN the north have found it paid them
to buy these queens in quantities
some orders calling for fifty at one
shipment. The average price for
these queens in qauntity is not more
sometimes less, than 81 each. There
Is substantial advantage in getting
these queens from the southland il
you keep your colonies strong and
have plenty of food for them. AS
soon as they arrive they are ready to
deposit eggs, and by the time the
honey flow begins you have a large
colony of workers ready to gather it.
You will perceive that by changing
queens you soon change the character
Iof your bees. A cross swarm be-
comes a gentle one, or a lazy swarm
an active one. At a small expense
you can change from one breed to an
other, from black bees to Italians.
from Italians to Carniolians.
Little Things of Dairying.
If experience in dairying does not
make man or woman wise. it counts
for but little. We often see cases
where people grown gray in the care uf
COWS realize only meager profits from
the business. This is because years
ago they decided they had mastered
all there was to be known relative to
dairying, and have since never tried
to get out Of the rut.
The most conscientious attention
Ito detail work in the care of COWS.
care of milk, and the routine of labor
required IN butter and cheese making,
is necessary to success in any or all
of these branches.
Don't think that keeping up ap-
pearances" in these matters is going
to do, but go to the bottom and be
thorough or your profit account will
prove sadly deficient.
To accentuate what I mean, the
milk that shows a sediment in the
bottom of the can never came from
farm where cleanly dairy methods
were practiced; the butter that leaks
milk never passed through the hands
of an adept at the art, and gaseous
cheese is stranger to a skillful
maker.
The dalryman or dairyWoman who,
in a quiet, transformations manner
pursues the even tenor of his or her
way, and without furry or buster OBJ
serves all the little niceties essential
to producing perfect produce, will
win hands down" in the race for
merit
It is not mere sediment that calls
for washing and scalding a milk pail
or pan until it's every crack is alb
solutely sterile, but, to the ever wise,
a certain practical object is in view
namely top price to be secured for
future butter, the crude material of
which must pass through that utensll.
Again, it should be as much for
practical reasons as for sentimental
ones that the cows are not over
heated prior to milking and that they
have their thirst anticipated by con-
slant access to pure water. The
humane treatment of mich cattle
wisely directed is always essential to
the most profitable results.
No dairyman can practice cruelty
to animals and expect to obtain a
decent price for his milk or butter.
This is an memorable law promulgated
by nature,
A good butter or cheesemaker
necessarily possesses an educated
nose, which he is not afraid to use
on any and all occasions. Often
times the quality OF the manufactured
product hinges on the most subtle
changes, which the skilled maker,
ever OF the alert to detect by the
olfactory sense, is enabled to guide in
the right direction.
The little things Of dairying mess
be observed from day to day, and
minute to minute, to insure success