The Jennings daily record. [volume] (Jennings, La.) 1900-1903, 1902-04-14

Now and then one hears OF some
man who is feeding his cows win
their own refuse skim milk, ana re-
porting great success and saving Oh
grain Several dairymen in this coun-
try are practicing this plan. the most
noted of whom is Memo Wilcox. OF
Milford, N. Y, who has fed skim milk
to his dairy for years. and with nefu
of common bred. but well selected
COWS has raised the butter yield 10
over four hundred and twenty-five
pounds each yearly, writes Mrs. Jonh
Gould to the New York Tribune. IL Is
not 50 much in feeding the milk to the
cows, but in finding what cows pest
assimilate it and how much can De
fed to advantage. The great value Oh
skim milk consists in its caseln (pro-
tein) and milk sugar, and 1t may De
said to bear some relation to bran III
| its proportions In 100 pounds Oh
| skim milk there are about 3 1s pounos
protein, n pound albumen, 41a POUNDS
| s.ear and the ash and some butter
| fat. in all about 9 pounds OF sollo
matter: SO a COW fed so pounds OF
milk per day would get food value
| somewhere near the value of POUNDS
of gluten meal. AS dry matter the
nutritive ratio would be very narrow
l:2, when a balancing ration would De
about 1884; so it will be seen that IL
a COW will consume SO pounds OF mix
day she has been fed 114 pounds OF
the 2h pounds of protein that she re-
CURES daily If the roughage was
clover hay the protein in the nay
would be pretty nearly enough more
to make up the total amount requlreo'
The best feeders of milk have touno
that not all of the cows like or can
be induced to drink the milk, ana Oh
those that do many OF them DO iaf
better and seemingly digest 1t oeetei
if it is fed slightly sour. Where tne
milk is creamed and butter made II II
found better to put the buttermilk lnte
the skim milk, and thus add a starter
that creates in the fresh milk pleas
ant acid taste, which makes 1t seem
ingly better relished by the cows.
is the best plan where the cows ar!
fed the milk to let them drink it from
pals, and wash these pals very ire
ouently with boiling water and keeI
them fresh, otherwise the drlnkln
trough or pail gets thick with fonlen'
ed germs, and bad taste is promoted
|
| it will be a matter of much LABOR |
induce her to again drink skim mill
! 1t is thought best that some grain .
l mixed with the milk when fed. AS
this the farmer can best judge for MN
self when the feeding problem is
fore him. The value of the milk &c
). food varies according to the price
butter and ability of the cows to CIV
milk. Cheap butter and small mess'
Il of milk make butter cost far MOI
. than it's market price; but with butte
= selling at about "a cents, and VIII
!, a four hundred pound butter COY
"a skim milk is estimated by MIR. W1ict
u to be worth in the saving OF grain 100
u fully worth 35 cents hundred poun'
y "a sum far in excess OF that receive
IL by most farmers for skim milk,
l. pecially where they will not draw
"a away from the creamerieS at five cen
y a can, and that when they know tn
e practically all of the food elements
main in the milk, for the abstract
~ fats contain little supporting ST
stance, but briefly substance to he
digest and emulsify food and impa
energy