Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-10-16

Improved Dairy Methods.
Maine Board Bulletiu.)
Success in dairying depends largely
upon the ability of the operator to pro-
duce a product of the finest quality.
Good milk, good butter and good cheese
are always in demand at profitable
prices, while the poorer grades are al
ways a drug on the market. Many
dairymen follow along in the paths OF
their fathers, probably by force of habit,
without keeping pace with the improve
ment which is necessary for the greatest
profits and most satisfactory results.
Undoubtedly, it costs more to produce
the higher grades than those of poorer
quality, but il the consumers can only
be sure of the quality, the extra cost of
production is more than offset by the
increase in prices received. Poor mar
ket milk, poor butter and poor cheese
can usually be traced to the improper
handling and caring for the milk during
the first twenty-four hours after it is
drawn. Besides the indirect loss to the
producer resulting from the poor quality
Of the product caused by negligence or
lack of knowledge, a direct loss is liable
to be incurred, for only by the best and
most scientific methods can the fullest
production be had.
Milk is susceptible to many changes,
as We all know. The most easily recog-
nized, perhaps, is souring; though We
often find bitter milk, a cowy milk or
milk poor in flavor, and every condition
has a cause. We know that milk and
cream can be produced and kept for
many days with the flavor and appear
ance as good as when it was freshly
drawn from the COW.
The experiment stations and dairy
departments. of the different states, as
we'll as the Federal Government, have
made Investigations as to the cause, and
suggest remedies. The following dairy
rules published by the Dairy Division of
the U. S. Dept. of Agriculture will bring
good results, if carefully followed.
TWENTY-FIVE DAIRY RULES.
The Owner and his Helpers.)
l. Read current dairy literature and
keep posted on new ideas.
2. Observe and enforce the utmost
cleanliness about the cattle, their attend
ants, the stable, the dairy, and all uten-
sils.
3. A person suffering from any dis
ease, or who has been exposed to con-
tagious disease, must remain away from
the cows and the milk.
(The Stable.)
4. Keep dairy cattle in a room or
building by themselves. 1t is preferable
to have no cellar below and no storage
loft above.
5. Stables should be. we'll ventilated,
lighted, and drained; should have tight
floors and walls and be plainly con-
structed.
6. Never use musty or dirty litter.
I. Allow no strong smelling material
in the stable for any length of time.
Store the manure under cover outside
the COW stable and remove it to dis
tance as often as practicable.
S. Whitewash the stable once or
twice a year; use land plaster in the
manure cutters daily.
s.. Use no dry, dusty feed just pre-
vious to milking; if fodder is dusty,
sprinkle it before it is fed.
10. Clean and thoroughly air the
stable before milking; in hot weather
sprinkle the floor.
IL. Keep the stable and dairy room
in good condition, and then insist that
the dairy, factory, or place where the
milk goes be kept equally well.
(The Cows.)
u. Have the herd examined at least
twice year by skilled veterinarian.
13. Promptly remove from the herd
any animal suspected to be in bad health,
and reject her milk. Never add an ami
NAL to the herd until certain it is free
from disease, especially tuberculosis.
IA. Do not move cows faster than a
walk while on the way to
place of milking or feeding.
Is. Never allow the cows to be ex-
cited by hard driving, abuse, loud talk
ing, or unnecessary disturbances; do not
expose them to cold or storms.
is. Do not change the feed suddenly.
II. Feed literally, and use only
fresh, palatable feed stuffs; in no case
should decomposed or moldy material
be used.
IS. Provide water in abundance, easy
of access, and always pure; fresh but not
too cold.
Is. Salt should always be accessible.
20. Do not allow any strong Favored
food, like garlic, cabbage, and turnips,
to be eaten, except Immediately after
81. Clean the entire body of the COW
daily. II hair in the region OF the
udder is not easily kept clean it should
be clipped.
%. DO not use the milk within twen-
ty days before calving, nor for three TO
five days afterwards.