Alma record. (Alma, Mich.) 1878-1928, 1906-09-26
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SUCCESS IN OAlRYlNG.
Il Is the Small Leaks That Cause the
Failures.

Little leaks in the dairy are the
cause of every failure in the dairy.
The man who ruins his business by
some wild venture can justly lay all
the blame to a spirit of gambling. He
has got the disease called get rich
quick" which has been the ruin of
thousands in this money made age and
has nothing TO do with the business he
is regularly following. When it comes
to lifelong occupation like that of
dairying we must make preparation
for stopping all the leaks we can and
thus add TO the profit of our work.
The trouble with most of us is that
we overlook, don't see, these small
leaks that make such a large total
when added UP at the end of the sea-
sons work, says Home and Farm. To
begin with, most of our dairymen are
not equipped for detecting these leaks.
For instance. one has often heard that
hay cut when too old has lost Il CON
siderable portion of its feeding nutri-
ment-that is, when the horses or cows
eat il they do not get as much benefit
from il as if IL had been cut several
days sooner.
But the farmer answers it is much
harder to cure ii in half ripe stage,
with risk of loss from rain, and, again,
If he sells it he gets more because it
weighs more. This first excuse is no
excuse at all, for without trouble you
cannot make money. 1t is this lodging
farmers poor all their lives. If you
have TO feed your hay on the farm,
then in order TO get the greatest in
come from it you should have it In the
very best condition, and the only way
to do that is TO take more trouble with
IL. put Ii up in smaller cocks, so il will
cure more rapidly, work little harder
and faster TO avoid the rain, and you
many times save a great deal more
money in the outcome of the crop.
MIX Easily Tainted.
\ dirty tin bucket will injure the
quality of the milk and affect injur-
ously the butter made from that milk,
no matter how carefully the work is
done subsequently.
Do not let dirt get into 1t and keep
it cold enough to make good butter,
and then YOU have mastered the situa-
ton. One thing about the milk room
have the floor on the ground and
made of cement. for you are sure TO
spill more or less milk or cream that
will spoil ana t'.1t the air of the room.
but If the h1Jr y made of cement and
you wipe il up before it dries no dam
age is done II the floor is wood you
cannot wipe or wash the oil out of the
wood though painting it will help.
If YOU have been In the habit Of mar
keting your butter i'm long rolls or
packed in jars or cans, YOU will he as
tonished how much better 1t will sell
If YOU make it into pretty prints wrap
ped in parchment paper 1t will on an
average sell for cents more Il pound
and sell faster if made to suit the
fancy of the buyer The grocer likes
TO handle pretty looking pats and vii!
recommend il before better article.
for he knows how lady buyers judge
| by the looks OF things rather than the
! taste.
Have your own stamp. so that those
who like the butter will know how TO
/ tell IL when they. come for more; then
II looks as il you were ready TO guar
antee the article and were therefore
sure 1t was good.
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