The news & observer. [volume] (Raleigh, N.C.) 1894-current, 1903-07-23

er and the young ticks starve to death be-
fore spring.
2. Divide the pasture by fence with
rail or board tight on the ground, and
the first year keep all cattle, horses and
mules out of one half after September
1st The second year put the cattle on the
half left vacant the year previous, and
also provide new lanes and lots Oh ground
over which no cattle ran the year be-
fore.
8. If practicable, burn the pasture over
thoroughly early in the spring Mix sui
phur with the salt given the cattle-one
part of sulphur to three parts of salt.
Begin not later than April 18th greasing
the legs and under parts OF all cattle, and
reEeat it once a week all summer.
Prof G. w. Burkett, of the A. and M.
College, next entertained the convention
in his usual delightful and instructive
wa with talk on why We Cultivate"
1t was full of practical wisdom and
showed deep study of the subject.
PROF. j. C. KENDALL.
Now came very interesting feature, a
talk illustrated with samples on Butter
making on the Farm by Prof j. c. Ken
DALI who said in part
Inc ud1FyIuduS UdClIUeS are MS COWS
and upon their ability to change a large
amount of crude raw material into a
complex finished product, depends the sue
cess of abe production end of bis bust
ness. That cows differ very much in their
ability along this line is very evident.
and every dairy herd should be subjected
to rigid wedding out of those Indifferent
and proftless animals that every where
abound, If the highest success is to be OBJ
tanned. The only way this can be done
properly, with justice to the COW and man
is by making use of the Babcock fat test
and the scales. Dairylng is no longer
guess work. it is reduced to a science.
There is correct way of doing dairy
work, and no other method will suffice,
if high grade article is to be made
Cleanliness is the very foundation of
all dairy operations. Ii this point is
neglected failure to attain the best results
is inevitable.
1T was for a long time supposed that
it was Just as natural for milk to sour, as
for blood to eliot when exposed tC the air.
But now we know that the souring of
milk is not normal to it, but that the poor
keeping quality of milk is due to bacterial
action.
Everything that comes in contact with
the milk should be thoroughly scalded at
least once every day, and put out in the
sunlight. Never rinse or wipe tinware
after scalding, if you do, you are liable
to defeat the object 1f scalding which
is to free all dairy utensils of germ life
Rusty cans and pals should not be used
for milk If the tinware has imperfect
points they should be pushed with solder,
both for sanitary reasons and the ease
and convenience of washing.
THE milk should be removed from the
stable at once and strained into crooks
or pans In some clean, cool room that is
not used for any other purpose. Or what
is much to be preferred run through
separator, and the cream removed at
once
Never churn whole milk, it is too
wastefu. Whole milk is very bulky and
requires that you churn a large amount
of milk for a small amount of butter.
THE churn should have no interior de-
vices to spoil the grain of the butter But
should be simply hollow box. barrel, or
after the the pattern OF the Davis swing
churn, which is one of the best styles we
have on the market.
"A temperature Of from Sc to so de
grees is the best for churning.
1.-THE churning should be stopped when
the butter granuals are about the size
of wheat kernels. The butter milk should
then be drawn of and the butter allowed
to drain for a few moments. Next wash
the butter with an amount of cold water
equal to about two-thrds of the amount
of butter milk.
DAIRY farming with its accompaniment
of cow-peas, clover, and other forage
crops is going to be the salvation of these
old worn out farms. The dairy sections
are the most prosperous agricultural dis
tricts in the country.
Nov what is to be done to bring about
4 change in the dairy interests of North
Carolina? may properly be asked Organ
ize, Organize! form darymans associa-
ton
In the making of a dairy farm, the
6rst thing to be considered is the location.
There are four things to be considered in
regard to the location, viz, market roads,
soil and water and wood. The first is per
haps the most important and should re-
ceive careful consideration. The farm
should be located not more than five miles
from some city or large town, for, it is
assumed that the milk is to be retailed
daily through the town from delivery
wagons run by the farm. Neither should
the farm be nearer than two miles to
the town, for the land will likely be too
high in price, and if it is a growing town
there is danger of the corporation line
being extended and taxes increased.
"The question of soil is also an i'm
portant one. We can well afford not to
be too particular about our farm being a
rich one / believe it would pay even to
buy an old and partially run down farm,
provided the soil is of such character as
to admit Of quick improvement and ner-
manent richness after it is once brought
into high state of fertility. With the
dairy farm it is comparatively easy To
improve land, for, together with the
growing of summer legumes, the winter
cover-crop of legumes, and the large
quantity of first quality manure, we can
bring to the land such bulk Of plant
food and organic matter, that the land,
If properly worked. will uickly assume
first class shape. The clay soils of North
Carolina, which have been worn out by
constant cropping in cotton and fertilzng
with Commercial fertilizers, need chiefly
organic matter, and the dairy farm is just