Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1904-07-27
VALUABLE RULES FOR DAIRYMEN.
Comment on Butter Prices and Management OF Farm
and Home


3c, being firm at lie; one year ago it
was zoe
Second year of new law oleomargarine
production in Chicago suffers big reduc-
tion. Decline from .sst year 33 per cent.
making a total shrinkage for first two
years under new Law of sixty per cent,
Chicago oleomargarine production for
three Yeas, 1901-2, 1893. $50 fifty pound
tubs, making 40. $50, 600 pounds. Think
how many cows it would take to pro-
dace this much butter. This oleomar-
garine was manufactured in Chicago,
let alone what was made in Kansas City,
Omaha and all the big meat packing
cities. In 1902 to 1908 644, 5SS fifty
pound tubs were made, and in 1908 to
1904, 40, 677 tubs reduction in three
years of 5S3, 109 tubs or 80, 1866, $50
pounds. There was manufactured in
the United States in 1901 126, 315 427
pounds of oleomargarine, and it was re-
duced to 81, 600, coo. caused by the 10
cent tax,
There was per cent more butter
mrde in June than in June of last year,
June butter average price for the last
eight years: 1904 17.6c; 1908, 21.9c;
1902, 81 &c; 1901, Is &c; 1900, 1890; 1899,
II. &C., 1898, 16Sc; and 1897, 154. There
was more butter produced in this June
than ever in the butter history before.
There was SS7. $40 pounds more than in
June of 1897. The price in 1897 was 154;
and this year 176c.
Bloomingdale creamery paid III cents
for second half of June butter fat They
sold ~, ZOO worth of butter in that
month. Now is the time for patrons to
be more careful with their cream. We
will have hot weather from now through
August. Your cream should be stirred
with ladle or dipper until cool. If
you cool with we'll water change it at
least three times, as the first water the
cream will warm, the second will cool
the cream and the third will keep it
cool. The reason for stirring cream is
that it will let out bad odors, second
that it will cool more thoroughly. We
will not take cream where separators
are not thoroughly washed after each
skimming through the hot weather, in
fact they must be washed each time
they are run. All cream must be GOV.
cred while in route to the creamery to
keep off sun and dust. Empty butter
milk as soon as you get home and wash
can at once; do not let it stand around
until the last thing, do the same to your
separator. This machine costs You
money and you should take care of it.
We are working in every way to get the
highest price possible for your butter,
Now is the time to prepare for nights
pasture. Il is about fly time and cows
will take up half their time fighting
them through the day time; COW win
feed much better through the night and
it will give her more time to fight the
pests through the day. She will in
crease and hold up her milk much lon
ger. Night pasture should be a field
purpose for this, as a COW will do better
on change from one pasture to an
other.
HELPFUL DAIRY RULES.
There are fifty rules sent out by the
United States Department of Agricul-
ture. This bulletin will be sent free of
/ charge on application. Address Henry
e. Alvord, Washington, D. c.. The
rules take up TOO much space to publish,
80 will give you some of the principal
ones:
All persons suffering with any disease,
/ or who has been exposed to any disease must
remain away from the cows and the milk.
g. Allow no strong smelling material In the
stable for any length Of time.
D. Whitswash the stable once or twice
year; use land plaster In the manure cutters
daily.
4. Use no dry dusty feed Just before milk
ing.
8, DO not move cows faster than a walk
while on the way to place OF milking.
g. Never allow the cows 10 be excited by
hard driving, abuse, loud talking. DO not ex.
pose them TO cold or storms.
= Use only fresh, palatable feed stuifs. In
no case should decomposed or mouldy mater
ial be used.
.. Provide water Ia abundance, easy 20
get and always pure fresh. but not too cold.
salt should always be whore they can get IT,.
o. DO not allow any strong daYored food
like garlic, cabbage and turnips to he eaten
except Immediately after milking
10. Do not use the milk within twenty days
before calving, nor for three to five days
after.
IL The milker should be clean Ia all re-
spects.
i2. Brush the udder and surrounding parts
Just before milking with clean cloth.
IL. MILK quickly. quietly and thoroughly.
Cows DO not like noise or delay Commence
milking at exactly the same hour every
morning and evening.
IA. DO not use bhe first aow stream In every
teat; the milk is OF very little value and II
viii tnjure the rest.
Is. Feed TO the hogs any mix that looks
doubtful Xix with dry hands; never allow
the hands 20 come in contact with the milk.
IL, DO not allow dogs, cats Of loafers 20 be
hTUunu AT mixing Llme.
II. Kemoye tho milk Of every COW at once
from the stable to clean, dry room, where
the air pure and sweet
L. Strain milk through gAuze and fan
mel cloth as soon as IT is drawn.
10. Air 1t and cool the milk or cream, as
soon as Il Is MIXED or separated, ia pure air
to at least 50 degrees
%. Never close can containing warm
milk which has not been aired. III cover Is
left on the can piece OF netting should be
used 10 keep out Insects.
n, Never mix warm milk or cream with
the old before first aired and cooled then
SUR together we'll.
q. DO not allow the milk or cream TO
freeze.
wagon, and In hot weather covered with clean
wet blanket on canvas,
"a. In no case use wooden vessels for milk
or cream neither use rusty pals or cans
.. Cans used for the return Of buttermlk
should be emptied and cleaned as soon as
they arrive at the farm.
%. After thoroughly cleaning and scAldlng
utensils p1t them In pure air and the sun.
One thing l will say about the first
strippings Of a COW, that IL Is of very
Little value. One of our dairy inspec-
tors was called to factory to test a GER
tain farmers milk, he was not deliver
ing lawful milk, which must not be less
than 3 per cent. He found that this
farmers milk was z 2 at the factory,
| and when he went to take test of his
milk at the farm he found how this
came about. The farmer had several
| calves and he would milk little from
each COW before he let the calves to
| them, consequently his first strippings
was Of very little value, although the