Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1903-12-31


when farm products command an I'M
usually high price-for about 7.3 cents
and low prices that is, when farm
products are cheap-for 81 cents. I'm
der the same conditions pound of but
ter can be produced for 1873 and 90.
cents respectively. Other experiments
have shown that chopped pea hay can
be substituted for wheat bran and to
certain extent for cottonseed meal in
feeding dairy cows. This means that in
regions where the cowpea can be grown
the farmer can practically produce all
the protein needed for his dairy herd
and thus save the purchase of large
quantity of some expensive concen-
trate. The saving which could thus be
effected would frequently determine
the success or failure of the dairy in
terest in many localities. In 1902 TWEEN
ty-seyen cows in the station herd pro-
duced 1928 pounds of milk and
1925 pounds of butter, or 5,083 pounds
of milk per head and about 300 pounds
of butter. The best COW in the herd
Filices H., Holstein made 1858
pounds of milk and 473.11 pounds of
butter. Nettis, a Jersey, made 6.850
pounds of milk and 1920 pounds of
butter, while Lady Tippins. a Jersey
heifer, with first calf, has given in nine
months 5,676 pounds of milk and 1871
pounds Of butter.
'Tis Surely Coming.
The time is coming when butter will
be sold on its merits, and the butter
maker who shall be able to produce a
uniform quality of fancy butter from
day to day will not only be in demand,
but will command salary commensu-
rate with his ability, for it requires
brains to take the varying qualities Of
milk as it arrives at the factory and
manufacture it into butter of uniform
! quality, and brains command their val
ne in butter making as well as in other
lines of business, says Creamery Jour-
nal.
When that time comes butter will be
sold upon its score or some similar
method, and the butter maker should
be paid upon the basis of butter quail
| ty produced by him. AS an illustra-
ton, he should be paid moderate sal
airy for butter just grading extra and
percentage of the increase in the val
ne of butter grading higher than nee
essary to be graded as extra, and II
the butter maker is given full authori-
! ty to accept or reject milk or cream de-
/ livered to his factory he should be re-
sponsible for butter not grading extra,
provided the quality may not be the
result of circumstances over which he
has no control.
Worlds Fair Dairy Barns.
The four dairy barns at the worlds
fair, st. Louis, will be completed so
that the cows may be brought to the
exposition grounds before the first of
the year.
Their location is at the north end of
the live stock site and just west of the
proposed live stock forum or main
amphitheater.
The barns will be uniform octagons,
100 feet in diameter. Each will have
thirty eight stalls arranged in semi
|
feet wide to accommodate visitors.
Eight box stalls s by II will be pro-
vided for the cows at calving time, and
two box stalls will furnish quarters for
bulls. The second floor will have four
feed bins, each holding about 500 bush
els of ground feed. Sleeping quarters
for the men in charge of the cows are
also provided.
The arrangement of the barns per-
mits full inspection of the stock by WIS.,
itors and of the care of the cows to the
best possible advantage. Chief Co
burn and Secretary Mills express them
selves as well pleased with the plans.
Best Condition For Separation.
j. w. Newman in talk to Canadian
dairymen said: Milk fresh and warm
as it comes from the COW is in the best
condition for separation; otherwise
aerate and cool to 60 degrees. When
ready to separate heat the milk again
above 90 degrees by some continuous
heater that will hold sufficient milk to
keep the separator going at least five
minutes. Butter fat is not good CON
ductor of heat-not equal to skinned
milk therefore sufficient time for ex-
pansion Of the fat should be allowed
before the milk is fed into the sepa-
rator. Heating milk reduces its Wis
costly. increases the capacity and in
sures more exhaustive separation.
Avoid vibration. low speed, overfeed-
ing separator. low temperature or max
ing very heavy cream by adjustment. Z
A Standard Brown Swiss.