Western Kansas world. [volume] (WaKeeney, Kan.) 1885-current, 1901-04-06

to study the number and kind OF or
ganisms that find their way into the
milk Is it any wonder that milk that
contains dirt sours and spoils more
readily than clean milk? There are
but few things richer in germ life than
the filth particles coming from the
fecal discharges of animals. or the
dust and dirt Of hay, bedding, etc.
In our experience both the fore milk
and the utensils are the main factors
of pollution; although the pals are
steamed for moment, they neverthe-
less often contain a considerable num-
Der of germs. The fore milk with us
assumes a relatively high numerical
estimate. but that is probably because
other conditions are more improved.
1t probably makes but little difference
in the germ content of fore milk
whether the herd is kept in the ordi-
nary manner or special endeavors used
to keep it in the best form.
There is no question but that care
full handling of the milk will result
in very great reduction in the num-
Der of bacteria that find their way into
the same. This is evident not only
from meteorological tests made on
milk drawn under the best and also
under ordinary conditions, but also
from the increase of the keeping quail
ity of the product
In the establishment of sanitary or
certified dairies, where milk is handled
under most modern conditions, the in
crease in keeping quality is very
marked; such milk often remaining in
| sweet condition for several days, and
sometimes a week or more.
Some Truths In Pig Feeding.
The Maryland Experiment Station
| publishes the following conclusions
drawn from its pig feeding expert
ments:
1. 1t was found that with some ra-
| tions the gains on pigs could be pro-
duced as low as 21k cents per pound
2. IN all the tests where properly
| compounded rations were used pork
was produced at profit when the pigs
were not allowed to become too old.
8. The cost of producing a pound of
pork increases with the age of pig.
| 4. The aim should be to produce
from $50 to 200 pound pigs at six to
seven months old for the greatest
profit.
| S. Skim milk was found to have
feeding value for pigs equal to fully
double the price charged at most of the
creameries of the state.
6. Separator skim milk at " cent
| per gallon and 1inseed and gluten
meals at $500 per ton, have about the
| came value for balancing rations for
pig feed.
/ z. Cream or king" gluten meal
was found to be more economical for
balancing rations for pigs than linseed
meal.
g. Ground fodder, such as the New
Corn Product, was found to be va1u-
| able addition to rations for pigs.
g. Sweet potato strings, COW pea
| pasture and Artihoke pasture, when
properly used, produced pork econom-
| ically.
i Poultry Briefs.
In some experiments in fattening
| fowls it has been apparently demon
| strated that a feed of ground oats and
| skim milk makes a white firm flesh,
| and that adding some tallow to the ra-
ton during the last ten days of the
| feeding renders the flesh more juicy.
| Keeping the fowls confined prevents
exercise and softens the muscles.
American poultry raisers are some
| what shy of what is called the cram
ming system in the fattening of poul-
try, and we think justly SO. A Cana
!
that the system is favorable to fatten-
ing for the first two weeks. but that
! after that time there is danger of en-
| largement of the liver. That this dan
| ger is not a fancied one is proven by
| the fact that in Europe the 'cram-
| ming process is reduced to a science
| and is carried on by men that make a
business and study of it. Even there
| in many cases the birds are ruined
before being completely fitted for mar
| ket. Geese are fed in this way for the
very purpose of producing enlarged
| livers, which are considered a great
| de1icacy. 1t is certain that amateurs
| and novices on this side of the water
| will very often fail if they attempt to
adopt these intensive European meth
| DDS.
The Buffalo Pan-American Exposi-
| tion is to have a poultry show as one
| of its attractions. The date of the
show is October 21 to 81, a season
well-suited to a large poultry exhibit
| Glasses have been arranged for every
| variety STANDARD and non-standard)
| and full premiums will be given in
every class where there are four in
dividuals to compete for each prem
| ium. Complete classification has been
| provided for all kinds of ornamental
| fowls, turkeys, ducks and geese. The
| pigeon show will be one that will de-
light the heart of every pigeon fancier-
| classification covering all varieties
of pigeons has been arranged. A dis
tinct feature of the pigeon display will
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