Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1902-11-27
(aIN I EA
FpAIiRlY|

Se@
The following is contained on a card
issued by Mr.. George H Barr, inspect
or OF cheese factories in western On
tario:
1.-THE following are some of the
causes of gassy and tainted milk:
ALLOWING the cows to drink impure
water from dirty watering troughs,
stagnant ponds, soakage from barn
yards.
Feeding rye, rape, turnip tops, rag
weed, leeks or apples.
mot wipIng cows TANKS, udders and
teats before milking.
Milking with dirty hands.
"Using wooden pals for milk.
'Not straining the milk Immediately
after milking.
Stirring or aerating exposing to the
arr close to a swill barrel, hogpen, hog
trough. hogs. barnyard or milking yard.
"A rusty old milk can.
milking the COW, dumping the milk
into the milk can and leaving it over
night without either straining, aerat-
ing or cooling.
"Sour milk is caused by leaving or
keeping 1t at too high temperature.
milk should always be strained and
aerated by running through an AGRA
tor, dipping and stirring Immediately
after milking"
How to Handle the Heifer.
For a long time 1t was our rule not
to allow the heifer cows or yearlings
to run out with the cows. AS a conse-
quence, when they arrived at the milk
ing age, we always experienced some
trouble In handling them, says q cor
respondent In National Stockman. At
one time circumstances necessitated
our keeping a two-year-old heifer In
the herd of cows. We stabbed and fed
her as we did the others. When we
went to milk, we always stroked her
kindly and with pail in hand pretend
ed to milk her at the same time. Nor
were the few moments spent thus vain.
When she became a COW, we did not
have the old trouble Of breaking the
heifer," as heretofore We have no
kicking heifers or nervous cows in our
herd, which we attribute to this kind,
of treatment, as we follow out the
plan. with always the same good re-
suit.
Butter Prices In 1900.
The average price obtained for all
butter Us reported by the creameries
for 1900 was very nearly 20.1 cents per
pound. the average for that packed SOL
i'd was 1914 cents and for the prints or
rolls f22.1 cents. This makes quite a
difference IN favor of the prints, as
will be seen. Nearby markets have
also something to do with increase In
prices, as Massachusetts and Pennsyl-
vania average about 2311a cents pound
for prints, while In Connecticut 1t
reaches 24.8 cents. The average for
some Of the states in packed tubs was:
Iowa. Wisconsin and Minnesota, 10
cents; Nebraska, Is cents; Kansas. Ii
cents.-Census Reports.
Stable Sanitation.
Whitewash will kill and hold all
germs with which it comes in contact.
It has the effect of making the barn or
Enclosure lighter and much more whole
some for the animals contained in 1t.
Whitewash can be put on with good
spray pump made for that purpose. or
with d brush. On rough walls the ma
terial should be very thick, especially
for the first coat The interior Of any
building sprayed several times during
the season will be much less liable to
spread germs in the milk and other
substances.
A Higher Standard.
The day Of the successful haphazard
butter making is past, says Cream
cry Journal. Before the standard for
fine butter was placed on the high
pinnacle 1t now occupies this style of
making butter answered reasonably
well, but now all is changed. Butter
that would have scored 90 points five
years ago would not score over SO at
the present time. This is because more
good butter is being made. Good but
ter makers are using modern methods
in an endeavor to make fancy butter
every day Of the year.
cooperative Combination.
The cooperative creameries of Lewis
and adjoining counties in New York to
the number of about forty have en-
tered into an organization the purpose
of which is to advance their interests
and take such steps as shall best pro-
mote the dairy interests of that sec
tion.
what - Dafryman Needs.
There are many things a dairyman
needs. A complete outfit of good cans
and the best implements Will not in
sure success. Something more than
these is needed. The dairyman needs
q thorough knowledge of the details of
the business and also faculty for put
ting that knowledge into practical use.
Have vaseIine Handy.
The thoughtful dairyman will keep
yaseline handy and use 1t on the cows
teats. This will keep them from chap
ming. and IL there are any warts they
will disappear.
Preserving the Sample.
Cream collected In wide mouth bot
tie fitted with india rubber plug will
retain its freshness longer than milk.
says Dairy World. Under some cir
cumstances, however, it is found neces-
sary to. preserve 1t: then one or two
drops, Of pure formalin may be added |
to the bottle after washing 1t, taking
care to promptly insert the rubber |
plug. Should the cream samples be
found thick or viscid just prior to |
testing they may be liquefed by i'm
mersing them in water bath at about |
100 degrees F. for a few minutes.
Then by gentle agitation homogene-
eus sample can be got.