The silver messenger. (Challis, Idaho) 1890-1912, 1902-07-29
DAIRY AND POULTRY.
INTERESTING CHAPTERS FOR OUR
RURAL READERS.
Flow Successful Farmers Operate This
Department of the Parma Few
Hints as to the Care Of Live Stock
and Poultry.
A study in skim Mllk.


Now and then one hears OF some
pian who is feeding his COWS win
their own refuse skim milk, and re-
porting great success and saving OF
grain. Several dairymen in this couh-
try are practicing this plan, the most
noted of whom is Memo Wilcox Oh
Milford, N. Y, who has fed skim milk
to his dairy for years, and with nero
az common bred, but well selected
COWS has raised the butter yield 10
over four hundred and twenty-five
pounds each yearly, writes Mrs. John
Gould to the New York Tribune. 1t is
not SO much in feeding the milk to the
cows, but in finding what COWS best
assimilate it and how much can De
fed to advantage. The great value Oh
skim milk consists in its casein (pro-
tein) and milk sugar, and 1t may De
said to bear some relation to bran IN
it's proportions. In 100 pounds OF
skim milk there are about 31s POUNDS
protein, " pound albumen, Az POUNDS
sugar and the ash and some butter
fat, in all about 9 pounds OF SOLID
matter; so a cow fed so pounds Oh
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
1:2, when a balancing ration would De
about 1854: so it will be seen that II
cow will consume so pounds OF milk
day she has been fed liz pounds OF
the "a 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 required.
The best feeders of milk have found
that not all of the cows like or can
be induced to drink the milk, and oil
those that do many of them do far
better and seemingly digest 1t better
if it is fed slightly sour. Where the
milk is creamed and butter made 1t Is
found better to put the buttermilk into
the skim milk, and thus add starter
that creates in the fresh milk pleas
ant acid taste, which makes it SEEM
ingly better relished by the COWS. IL
is the best plan where the COWS are
fed the milk to let them drink 1t from
pals, and wash these pals very fire.
quently with boiling water and keep
them fresh, otherwise the drinking
I trough or pail gets thick with foment-
| ed germs, and bad taste is promoted,
the COW refuses to drink the mess, and
| it will be a matter of much labor to
induce her to again drink skim milk
1t is thought best that some grain be
mixed with the milk when fed. AS to
this the farmer can best judge for him
self when the feeding problem is be
fore him. The value of the milk for
food varies according to the price OF
butter and ability of the cows to give
milk. Cheap butter and small messes
of milk make butter cost far more
than its market price; but with butter
selling at about "a cents, and with
skim milk is estimated by Mr.. Wilcox
to be worth in the saving of grain food
fully worth 35 cents a hundred pounds
"a sum far in excess of that received
by most farmers for skim milk, es
pecially where they will not draw il
away from the creameries at five cents
can, and that when they know that
practically all of the food elements re
main in the milk, for the abstractet
fats contain little supporting sub
stance, but briefly substance to hell
digest and emulsify food and impart
energy.