The Teton peak. [volume] (St. Anthony, Idaho) 1899-1904, 1904-08-04
81. ANTHONY WILL
HAVE A CREAMERY.
Roberts & Hubbard of the Teton
Valley Creamery Company
Head Of Enterprise.

'"NJ NANA'oiy hlSh, He'S pun
chased site at the end of Eighth
street and will commence the cree
ton OF a creamery at once The
creamery will be run on the. hand
separator basis, and it is the inten-
ton of these gentlemen to furnish
the farmers with hand separator
at very low figure and allow them
to pay for the same in cream which
will enable each farmer to own his
own separator and without the out
lay of any capital, the farmer pay
ing for the same by a certain per
centage of his monthly check. This
system has been recognized
throughout the east and middle
states as the best for both the
operators and the farmers. The
farmer has his own sweet skinned
milk at home to feed to his calves
and hogs.
In bulletin. No 81 from the
Missouri Agricultural Experiment
Station, we clip the following:
while many farmers in the
State are raising their calves
successfully in this way, there are
many localities where this practice
is virtually unknown, and it is not
thought possible to raise a good
calf except in the natural way.
Some have seen unhealthy and
understood calves that have been
fed SKINNED milk, and have con-
sidered them as the necessary result
Of feeding skim milk. Such calves
are the unfortunate victims of their
owners ignorance or carelessness.
The skim milk calf, raised accord
ing to modern methods, differs little,
if any, in size, quality, thrift, and
value from the same animal when
raised by the COW.
"The poor results which have SO
often followed the feeding of skim
milk have been due to faulty
methods, and not because the cream
which had been taken out is alb
solutely Indispensable to the norma
development of the calf In truth,
the butter fat or cream OF the milk
is by no means the most valuable
part of the milk for the calf. The
fat does not go to form growth in
young animal but to keep up the
heat of the body and to supply fat
for body tissues. The parts of the
milk which furnish the growth
making material are the casein and
albumen, which are seen as white
curd when milk is sour. From
this material is made the muscles
and bones, nerves, hair, and hoofs,
and this remains in the skim milk.
The calf fed OH skim milk is not
generally SO fat during the first six
months of its life as the one nursed
by the COW. 1t often has, however,
rather better development of bone
and muscle, and the difference be-
tween the two cannot be seen two
weeks after weaving time. 1t is
true, the calf requires, i'll addition
to the skim milk, some food which
will furnish reasonable amount
of fat to take the place CT the fat
removed from the milk when it
was skinned Corn meal has been
found to be very satisfactory, and is
used quite extensively for this pur-
pose. By giving the calf something
to properly balance the skim milk,
by feeding the milk warm and sweet
and not in too large quantities, ex-
cellent results may be depended
upon.
s'The statement has been made
tothe writer by a number of Missouri
farmers that their hand raised calves
were not only equal, but were really
superior, to those raised by her
neighbors in the natural way. The
explanation given for this was that
the calf fed by hand was accustomed
to eating grain, and was not
checked in growth i'll the least by
weaving; whereas the one that had
been raised bv the COW had not
learned to eat grain, and was
materially checked in growth when
suddenly deprived of milk and
required to subsist entirely upon
grain and coarse folders.
Another great advantage the
hand separator has over the old
svstem.' said Mr.. Roberts, the
cream can be transported from the
farmers to til. creamery at cost
of about one fourth of a cenr per
pound of butter fat, while the old
system cost 21acents per pound.