New Ulm review. (New Ulm, Brown County, Minn.) 1892-1961, 1904-03-09

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DER does not contain twice as much
nutriment as green alfalfa, 1t is also
true, we think, that some dry forage
should form part of cows feed ey-
cry day, says Hoard's Dairyman. Pro
lessor Sanborn OF New Hampshire
found that dry hay was quite as eff
fective as grain for feeding cows at
pasture. Probably this would not hold
true If 1t was desired to crowd the
cow to her utmost limit, but for every
day service cows require little or no
grain when In good pasture or sup
piled with green clover or alfalfa But
to keep the digestive tract in good Or
der they do require some dry feed, and
corn slower Or corn fodder or fodder
corn should prove all sufficient, and
both might be given In such amounts
as each cow will eat with relish and
then lie down and "chew her cud"
contentedly. The amounts will vary
with different cows and with the same
COW at different times, but will prob
ably average fifty to sixty pounds of
green alfalfa and five to ten pounds Of
dry corn fodder.
In the matter Of grain, il any seems
to be required, we should feed at least
as much bran in weight as linseed oil
meal and even then would prefer to
add some ground corn to such mix
ture-say all three In equal proportions.
Begin at the Beginning.
To make good butter we must begin
in the beginning, and that is at the
cow and her feed. Some cows are
bred to be producers of good butter as
we'll as good butter producers. Others
are good beefers, and still others are
good for nothing, and they will all be
true to their nature and tendencies.
Therefore If you wish to make good
capability of making a profitable guam
tity of good, honest yellow butter.
Give that cow good shelter, warm in
winter, cool in summer and we'll light
ed and ventilated, as you must see to
keep her and her stable perfectly clean,
to breathe. Have supply of pure
fresh water within her reach, SO she
can take what she wants at all times.
All this and much more to keep the
COW in perfect health, as otherwise she
cannot give milk wholesome enough to
make fine butter.-L. w. Lightly in
Stockman and Farmer
Danish Butter SaIting
In Danish diaries, as soon as the but.
termilk has been removed, the butter
is weighed so as to calculate the
amount of salt required, and the salt is
worked in at this time, usually ON the
butter worker. Sometimes it is all in.
corporated at one working, but in many
places it is preferred to add it in two
workings.
The amount of salt used is adapted to
the taste Of the market where it is to be
sold, but it varies between and 5 per
cent of the weight of the butter.
The salt is worked into the butter
with just as little handling as possible,
and it is then put aside for awhile be.
fore the next working takes place.
In warm weather the butter is put
in the butter cooler, which is a sort of
ice box. In winter it is laid in large
rolls in the butter trough Or on table.
It lies here for a couple of hours in
the cold season, but when the weather
is warm it is allowed to remain for
eight or ten hours, or until the cool of
the following morning, before it re-
ceives the final working.
The object is not only to cool the but
ter and allow it to become firmer, but
also to allow the salt to dissolve and to
penetrate the whole mass.
When the butter has attained the
proper degree of firmness it is again put
through the worker. and most of the
brine formed from the salt is worked
out.-Journal of Agriculture.
A Fine Friesian Cow
The sire of this COW was Albert Pei,
1854, out Of Pei Xxx. Albert Pei is
considered the best bull in Holland
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