Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1901-12-24
DAIRY GlEANlNGS.

When a COW will not give a profitable
flow of milk under good treatment her
pedigree will count for little in the
dairy.
One important item in the manage
ment of dairy is regularity. Every
part of the work must be performed as
nearly as possible, at the same hours.
The cream will not rise as we'll or as
fully, nor will it make as good butter
after the milk has been exposed to a
very low temperature for any length Of
time.
1t is an important item to have place
for the milk where the proper conditions
can be observed, as good butter cannot
be made out of cream that has once got
out of condition.
1t should be remembered that when
the COWS are kept on dry feed alone they
require a much larger amount of water
than when they run in the pastures or
have plenty of succulent feed.
In the milk COW individual excellence
counts for more than pedigree. The
amount of butter COW makes is
of more Importance and practical value
than a mile of pedigree and no merit.
There is no moral wrong in colOring
winter butter judiciously. Almost any
one would prefer to eat butter that
pleases the eye as well as the palate. A
strain of Jersey or Guernsey blood in
your cows will help you out on the
coloring.
In many cases during the busy season
on the farm there is little or no regular
ity about the milking. 1t is done when
ever the other farm work will best per-
nit. Experience proves, however, that
when milk remains in the udder longer
than twelve hours it loses in quantity
and quality.
So far as it is possible to supply it, it
will pay to give the cows ground or soft
foods in preference to whole grains. A
good plan is to have all the feed ground
and then cut a sufficient quantity of hay
to mix with it so as to make up good
ration. Even though all of the hay is
not cut, it will pay to cut sufficient to
mix with the ground grains.
five are to compete in the open mar
ket in the selling of the best quality OF
butter it is very essential that no item
that will add to its uniform good quality
should be overlooked. In no line OF
work is attention to details more neces-
sary than in the dairy If uniform good
quality of the product is desired.
Feed largely affects the quality of the
milk and butter. 1t does not pay to keep
a COW and stint her in her rations and
have her hardly give paying quantity
of milk a portion of the time and be
dry the balance. 1t has been proved by
experience that If COW is worth keep.
ing for her milk, she is worth feeding
ali she will eat and assimilate.
Not every heifer calf, even from good
or registered stock, will be worth rails
ing for the dairy herd. Some unfortun
ate mating, years back, may obtrude It.
self to the disgust and loss OF thu
breeder. The experienced breeder cal
tell before the calf is two weeks ole
1 whether it is adapted to dairy purposes
or not.-New-York Tribune Farmer.
There is one important advantage .
least, in raising your own dairy cows
and that is you can know to certaint!
Just how long they can be depended
upon to maintain profitable how o
milk, and this, in the dairy, Is an Inn
portant consideration, as to be profit
able dairy animal the length Of time sh'
will give good fow Of milk is a. i'm
lportant a. the quality.