Rosebud County news. [volume] (Forsyth, Mont.) 1901-1906, 1901-04-04

Dairy Notes
The Geneva Experiment Station
has been making some calculations -
to tho amount Of water COW requires
for the production of milk. Il 10
claimed that the cow consumes ~
pounds Of water for every pound Of
milk produced. It Is fair to assume
that this includes all Of the moisture
in the food. the proportion OF which II
known to be great.
The siloist must now consider what
kind OF corn to plant for use In his
silo this fall. In the north tho dant
varieties have given greatest satisfac-
ton, but further south the big-gr0w-,
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 carelessness are the
TWO great obstacles in the way of I'm
provement OF our dairy products. The
ignorant dairymen are not the ones
that read agricultural papers, there-
fore 1t is useless to assail some kinds
OF ignorance through the papers. But
carelessness Is almost universal and 10
possessed by most persons In varying
degrees. A great many cow-owners
have studied up the whole dairy ques-
ton to point where they realize that
cleanliness is essential: but they find
1t exceedingly difficult 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 great deal of dirt In tho
dairy.
we believe 1t 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,
and the dairymen were for the most
part caught unprepared for it. Where
1t may chance this year we do not
know. The man that has a good sup
ply OF green stuff at that time 10 about
sure to make money. for the reason
that prices for dairy products in the
regions affected rule high. Major Al
ward says that he finds it q paying
scheme to have two silos, one for win.
ter and the other for summer.
What is flavor in butter? Investiga-
tors are at 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 lamentations that take
place during the ripening process. 1t
IS ascertained that during different
stages Of the ripening process certain
Kinds of bacteria prevail and that the
havors of the butter vary accordingly.
Butter is generally supposed to have
better flavor in the summer than in
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 when
cream is ready for churning the mum.
Der of bacteria present is anywhere
from 2S0,O00,0O0 to 100000, 900 per
cubic centimeter. Consider these fig
ures in relation to the space given. A
centimeter is less than half an inch
and cubic centimeter is a good deal
less than would be contained by tiny
Dox less than half an inch long, wide
and high. OF these bacteria over 80
per cent are of the ferments that Gre
ate acid and make flavor in milk. In
the early stages of ripening the pro-
portion of acid ferments is not large.
but increases as the process advances.
Some species of bacteria disappear al
together as the ripening process goes
on.
In Favor Of Creamsries.
In summary of the points in favor
OF the creamery system, the United
States Department of Agriculture gives
the following:
First-The quality of the whole fac.
tory product is equal to or better than
the best for the single dairies in the
same community.
Second-A greater quantity of but