Warren sheaf. [volume] (Warren, Marshall County, Minn.) 1880-current, 1901-06-27

lhaC is milking needs the very BEST
OF care; no slip-shod methods will
hold COW up in her milk. Regulari-
ty is great item, and the food munt
be studied so that the kind that
makes the most blood can be selected.
1t is the blood-making food that
makes the milk. The fattening food
hangs to the bones and makes meat
while the blood producing food gives
vitality to the cow and fillsthe milk
glands with the product that makes
the COW the most profitable OF all
domestic animals. Stabling is an
other very important item. A clean,
we'll ventilated stablei that can@be
kept cool in summer and warm in
winter is absolutely necessary on
every farm where COWS are kept for
dairy purposes. Every farmers wife
will tell you that if she has warm
chicken house her hens will lay all
winter. A COW is like a hen in this
respect. If she gives paying guam:
tity OF milk during the winter she
must have a warm house to live in,
and that warm house must be clean
and have a good system OF ventila-
tion. Mr.. Gould would not say which
breed of cattle he preferred. He left
that to the choice Of the farmer. He
had a number of charts showing the
different breeds OF cattle, from which
he pointed out the points to be taken
into consideration when buying cat
tie for the dairy, and we believe any
farmer who heard him can tell
whether a. COW should be a good
mixer or not. The raising OF calves
that are intended for dairy purposes
came in for good share OF the time.
He said that the calf should be ham
died 50 that all bad habits are
guarded against. She must be fed
regularly on good substantial diet.
Ii she is allowed to feed up heavy at
one season and starved or put on
short rationst at another while she is
growing, hen she is put in the dairy
barn where food is plentiful she will
Immediately fatten up to the detri=
ment OF her milking qualities. The
calf should be raised as the cow is to
live in order to get the best results.
The heifer should be made come in
in the fall, if possible. This enables
the owner to look after her, take
proper care OF the calf and see that
she does not give down in her milk
at the end of the ninety days. In their
wild state COWS naturally wean their
calves at the end OF ninety days, and
they never get over this. When that
time comes around they show ten
dency to go dry and the hrst time it
is very hard to get them to keep up
in their milk. Good feeding and reg
ular milking will have a tendency to
do away with this, and after they
pass safely over this period no great
trouble will be experienced. If care is
taken a COW will get in the habit OF
giving milk for about ten months
Of the year.
At the close OF Mr.. Gould's talk an
adjournment was taken for dinner.
At about o'clock the institute
was again called to order by Prof.
Hoverstad. He called on Mr.. Bar
bour who came forward and exlain-
ed the Babcock system OF testing
milk. This. was very interesting, as
the speaker had one OF the Babcock
testers with which to illustrate his
talk. Several people had brought
their milk to be tested. A certain a.
mount OF milk is put into a small
bottle and to it is added an amount
of sulphuric acid. Then the bottle is
placed in a circular tin box that is
arranged to be turned at a high rate
OF speed. 1t is turned for about five
minutes so that the acid is thorough
ly mixed with milk. The acid eats
away the milk and destroys the
cases that enclose the butter fat
which rises to the top. The machine
is stopped and water is poured into
the bottle till the fat rises into the
long neck OF the bottle. The bottle
is then put back into the machine
and given another turning that no
lat may be left in the bottle, when it
is taken out and the fat in the neck is
measured thus getting the percentage
OF the fat contained in the milk.
Milk from various COWS ranged in but