The morning Astorian. [volume] (Astoria, Oregon) 1899-1930, 1905-03-26
NOTES ON DAlRYlnc.
Some Timely Hints on This Great In.
dustry.

| dustrys
Successful daIryIng cannot be ac-
compllshed by physical labor only.
lold methods will not accomplish
resultsfor the present times. In dairy.
Ing. az In other things, one must keep
up. OF be left behind.
While the milk IN warm II exaporates
enough TO keep 1t from absorbing
odors but when II begins TO cool then
II abHorbes anything and everything,
II should be set In as cool and az pure
an atmosphere as possible.
A COW that kicks like a steer or q
mule. and cannot be cured, deserves
to be sold for beef. although some are
TO valuable 10 be butchered. She In
not quite az bad IN the man who viii
Kick d COW
A memorandum should be made OF
every COW that In bred, 80 that she
may receive proper treaxnent at the
proper time.
ny careful selection and breeding.
good stock can be made better. Pairs
from animals Of good milking qualities
VIII improve is selected and bred
properly Do not begin too young
Better results come from matured
stock.
Cows as well as horses. should be
brushed every day. They are not a
very eleaniy animal, and need to have
some care In order to get the best fla.
vored milk. The cleaning win be very
much slmplifed IL the cows hav. zoo,
bedding and are not permitted 10 get
filthy.
1t may seem no every winter. but
there seems Il have been more "Ill-
Favored" butter this winter than ever
Almost every market complains OF Il
The trouble may be IN the milk, or the
butter maker or in the atmosphere
VIII those who have theory please
write us about Il? Some say the tenn
perature at which the cream IL churned
makes the difference What is H.?
No experiment station has been car.
ried on or ever will carry on such ex-
tenslve and impartial tssts OF dairy
possibilities as did the Worlds Fair at
81. Louis. The whole dairy world II
indebted to II for the valuable data
thus obtained. The best cows OF every
breed were there. and the most expert
feedtrs and breeders IN the world gave
them their best efforts In feed and
management. and made a record ey-
cry day. These win be available for
those who are interested.
II is not true sign OF a valuable
cow to have her give milk year after
year. II is more natural for her TO
have a rest period between periods OF
actation.
Nothing is more healthful and re-
Ereshing than a good drink OF butter
good. Then Il needs to be churnal at
inurning needs TO be about half rich
milk In order for the buttermilk to be
mix. Not every one knows thar the
he right time that II may be palatable
u does not pay TO hurry in butter
making. II the milk Is skinned he.
ore II is quite ready or churncd too
'apidly or taken up too soon, or
worked too rapidly, the butter win not
be good. II pays to take time In but-.I
ermaking.
The first milk drawn has elements
Il which are best for the calf; the
nst milk Is betttr for butter and fami-
use: the bulk OF the milk is good
or either.
There IL no doubt but that the better
COW Is kept IN the winter the more
MILK and butter she will make during
he coming season. 1t never pays 20
II her get poor. A poor. weak COW {
annot bear or rear a weak calf. nor /,
ear fat calf. nor give much milk OF :
good quality.
Some destroy the flavor of the butter
y putting in too much salt.
Webs accumulate in the stable, and
hould be removed. They are the I,
esting places for insects and bacteria, :
'exns Farmer