Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1902-08-07


Milking is an operation which re-
quires skill, as it has an important eff
feet on the amount and quality of milk
given. Dairymen know that there are
as great differences between mixers
as between cows and that COWS will do
much better with good mixers than
with others. Indeed good cows are Of
ten almost ruined by poor mixers.
The mixer should avoid handling the
cow more than is necessary, and he
should make it q rule to do his work
quickly and thoroughly. lie should
never go from a sick to a well COW
without first cleansing his hands. The
habit of wetting the hands with milk
Is filthy in the extreme and should
never be practiced. Some people think
it is necessary, but this is a mistake.
The hands should be kept dry. If they
are not, it is impossible to prevent
drops of milk from constantly falling
from them into the pain.
The pail should be held close to the
udder so as to expose the milk to the
air as little as possible. The farther
the streams fall and the more they
spray the more dirt and bacteria they
collect Contamination from the fore
milk must be avoided by discarding the
first few streams drawn, or less than a
gill in all This entails little loss. as
the first milk drawn is always poor in
butter fat, and If it happens to be badly
contaminated. as is frequently the case,
much injury and trouble may be saved
Farm, Field and Stockman.
Canadian Butter Problem.
1t is somewhat strange that, although
the summer and fall creamery butter
of the province of Quebec is of a finer
grade than that of the same make of
western, yet the winter make of west
ern is superior to that of Quebec. We
can only account for this ON the as
sumption that the western farmers
feed their cows with more suitable
food in the winter than do the farmers
of this province, who use turnips and
other less desirable feed, or else the
western men have superior facilities
in their factories during the cold wealth
er for turning out creamery butter
than we have in the province of Que
bee; but, whatever may be the cause,
the fact remains that western made
winter creamery is generally finer than
Quebec winter creamery, although the
ic dnriTap a nd
fall. In proof Of this more money was
paid for western creamery the past
winter than for Quebec creamery
Montreal Trade Bulletin.
Dairy Husbundry.
A course Of study in judging dairy
products has just been introduced in
the dairy husbandry department of the
College of Agriculture at the Univer-
sity of Illinois. The course is princi-
pally designed for students in general
agriculture and includes brief treat
ment of the subject Of dairy sanitation,
the production Of milk and the meth
DDS employed for the manufacture of
common dairy products. Following this,
great stress will be laid on the proper
selection of milk and the judging of
butter and cheese. In judging the
products score cards are used to illus
trate the relative Importance of each
of the points to be considered essential
in standard product. The object Of
the course is to give the student who
specializes in lines of agriculture other
than dairying an opportunity to gain a
proper conception of the qualities good
dairy products should possess.
massachusetts Leads.
Massachusetts has a new law relat-
ing to the Babcock milk test. All per-
sons who use the test to determine the
value of milk or cream either to the
producer or purchaser are amenable to
the law. Since the law went into oper-
alton 5,610 pieces of glassware have
been inspected by the state authorities,
and 5.4 per cent have been found defec-
tive. Forty-nine candidates have been
examined, and all but two have passed
as being fitted to operate the test
Forty machines have been examined.
and twenty were found good, eleven
partially out of repair, and nine were
condemned.
The foregoing record gives evidence
of the need of such a law in every
state.-Hoard's Dairyman.
The Daily Waste.
There is one item that is often over
looked in the keeping of cows, and es-
pecially so of dairy cows, and that Is
daily waste. There is practically the
same whether the animal Is a good
mixer or a poor one. In all cases the
food necessary for the support OF AMI
mai life and to make up the daily
waste must come first, and then the
milk or beef comes next after this is
taken out If the animal gives small
amount of milk, the cost Of food as
waste in proportion to the amount Oh
milk secured is greater than with
large amount of milk, and of course
this. profit is decreased accordingly.
Feeding poor cows in the dairy is prac-
ticalIy waste of feed.-Agricola.
what Is a Profitable Heifers
California reader asks how much
milk a heifer should give, and with
what average test. to be considered
worth keeping.
1t is quite impracticable to give a
direct answer to an inquiry OF this
character, says Hoard's Dairyman,
arst because heifers vary so much IN
the quantity of milk and its fat con
tent and. second, because it very fire.
quently happens that heifer with
6rst calf. for reasons that cannot be
explained. fails to do herself justice.
We should hesitate to condemn a well
bred heifer even though she might 90
very poorly the first year But o s.
narily we expect our heifers with first
calf to give three-fourths to one pound
IF fat per day and keep this up as an
average for several months.