The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1903-11-20
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21,0AIR|Y


have recently been conducted at the
Tennessee experiment station which
should throw some light on feeding
problems Of general interest to the
farmer It has been found that gal
Ion of milk can be produced at high
prices for food stuffs-that is, in year
when farm products command an I'M
usually high price-for about rs cents
and low prices-that is, when farm
products are cheap-for 90 cents. I'm
der the same conditions a pound of but
ter can be produced for 1879 and 90
cents respectively. Other experiments
have shown that chopped pea hay can
be substituted for wheat bran and to a
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
-
the success or failure of the dairy in
! terest in many localities. In 1902 TWEEN
| ty-seven COWS in the station herd pro-
| duced 1925 pounds of milk and
1925 pounds of butter, or 5,0S3 pounds
! of milk per head and about 300 pounds
of butter The best COW in the herd
! Filices II, a Holstein - made 1858
pounds of milk and 473.11 pounds of
! butter. Nettis, Jersey made $3.50
! pounds of milk and 443.29 pounds of
| butter, while Lady Tippins, Jersey
heifer. with first calf, has given in nine
| months 5,676 pounds of milk and 1911
| pounds of butter.
! TITS 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 a 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
A
/ lie i'm butter making as we'll as in other
! lines Of business, says Creamery Jour-
| nal
When that time comes butter will be
! sold upon it's score or some similar
| method, and the butter maker should
I be paid upon the basis Of butter quail
ty produced by him. AS an illustra-
I hn oh hn no l.
airy for butter just grading extra and
a percentage Of the increase in the val
! ne of butter grading higher than nee
essary to be graded as extra, and if
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 w ch he
has no control. 80
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. =: So. -.
Their location is at the north end of
the live stock site and just west Of the
proposed live stock forum or main
| amphitheater. .~a .~..
The barns will be uniform octagons,
! 100 feet in diameter. Each will have
| thirty-eight stalls arranged in q semi
!, circle, with a rear promenade twelve
| feet wide to accommodate visitors.
| Eight box stalls by II will be pro-
| yided 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. j.. q
| 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 80 degrees by some continuous
| heater that will hold sufficient milk to
keep the separator going at least five
minutes. Butter fat is not a 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 vibrati ton, low speed, overfeed-
ing separator, low temperature or max
ing very heavy cream by adjustment"
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