The farmer and mechanic. [volume] (Raleigh, N.C.) 18??-19??, 1902-11-04

growing of cattle is to gain a correct
knowledge of the essential points of the
best milk giving or beef producing ami
mails. 1t IS a we'll known fact that two
opposite tendencies cannot be highly de-
veIoped and maintained in the same or
ganiZation at the same time 1t Is i'm
possible to secure perfect beef and milk
functions at the same time. Every
farmer should decide whether he will
raise beef or dairy cattle, and drop the
dual purpose idea, which will mean only
second class cattle. and means that the
South will continue to raise beef at four
cents a pound, while the western farm
er gets one hundred per cent more for
special bred nimal
To find just how far the syDical beef
steer excels the dairy bred and scrub
steer we must go to the dressed carcass.
A beef bred steer weighing 1000 pounds
will give a dressed carcass weighing $50
pounds, while a scrub steer weighing
the same. no matter how well fattened,
Will give a dressed carcass of only $50
pounds. 1t is the buyers business to
know what an animal will cut out on the
block, but when the mar who raised the
beef does not know, he is obliged to lose.
If every farmer would train his eye to
estimate the points of the animal with
reference to the purpose for which the
animal is wanted. he would seldom be
defrauded in buying or selling. The ideal
beef type is as follows: A massive, clean
cut head and a short thick neck. The
body should approach a parallelegram in
shape, that is the back should be straight
while the under line is parallel with it
throughout. The chest to be broad and
full, the sides even and full. the should
- 80 -;+ho~- hroo, ord DOT tho hnnl
broad and we'll covered with firm flesh.
The active carriage, the large calm eye,
and the soft broad ear are points which
further Indicate the animal of vigorous
constitution. Regardless of age and con-
dition the approved beef type will show
natural fesh-Will have large muscles.
This is an inherited quality, and if cattle
lack this characteristic they can never
have their conformation changed by any
sort of food or care. The question as to
which beef breed is to be selected is one
Of minor Importance. The only object of
! the beef cattle is to be fat.
The typical dairy animal has the heavy
milk wedge; that is as viewed from
above, from the side, and from the rear.
the body has a V shaped outline Wit the
| apexe forward. The ~forequarters are
light in conformation, but the barrel
| must deepen toward the flank. A long
and more delicate head on a slender fiat
| sided neck marks the good dairy form.
This shoulder, sharp Withers, and a
| prominent spinal column instead Of the
| broad fiat back of the beef animal. The
body or barrel of the dairy COW should be
large and deep, giving great capacity for
| food. All angles of the body should be
clearly defined and the general shape Of
1 <1- h~Iv rho,lI ~ ~ NOV tho
parallelogram. Great nerve power should
be shown by a broad dishe forehead.
While it is true that pure bred animals
are very high priced. it is also true that
if you succeed the profits are very much
larger. In this connection let me
strongly urge the necessity of persisting
in the breed started with. The man who
uses a Devonsire for two or three years,
then a ~ShOrthOrn, and next a HOlStein
Or a Jersey will own a nondescript heard
of all colors, Of all shapes and of no
quality. l earnestly believe we are on
the threshold of better things, a more in
telligent system of breeding, more think
ing in connection with our industries.
The dollars and cents in the cattle busi-
ness lie behind the present wall of igno-
rance and Indifference, but the profits are
surely there and will be gathered in by
the man VINO DreeQS ana foeuS STOCK
after a modern and rational system.
The next paper had been prepared by
Cadet ]. w. Bullock. Of Vance. He was
sick and it was read by Cadet Mark H
Chesboro, of Virginia, the subject being
BUTTER MAKING.
Butter making has been developed il
dalries to a point nearing perfection, but
on the ordinary farm little progress ha.
been made, and a poor article is still
made and still sold at a small price.
In making good butter the cow o
course, plays an important part. Sh,
should be in good health, have a goot
: appetite: be we'll fed with a balanced
ration and have all the pure water of
moderate temperature that she wants.
The stable should be well ventilated
for often the milk is contaminated b,
I, the foul odors that come from a filth,
|, and ill-ventilated stable. The milk pail
and cans should be Of tin and all point
soidered SO as to keep any dirt or sou
milk from collecting in the variou
! cracks and corners.
The strainer should be Of a good grad
, of cloth instead of wire gauze. 1t is ais
very necessary to keep this clean. TIL
milk should be strained as soon as milk
ed and not allowed to sit in the barn. TO
it will collect barn odors very readily
To prevent its collecting Odors, carry t
dairy room and separate at once.
a On most farms the cream is above
O to rise on the milk and the two churne
e together, but this incurs a big loss. TIL
e loss is about one per cent, or one pour
O OF butter out Of every hundred pound
Q of milk.
Q Now, if a farmer has a COW that give
e two and one half gallons of milk a da
e the year round, and churns it in the oil
way, he will lose seventy eight pound
Of butter, which, if sold at twenty CEN
a pound, makes fifteen dollars. Henc,
if ne keeps ten COWS, his loss will /
one hundred and fifty dollars.
&c A separator will save nearly all
this loss by taking the fat out of tt
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