The Newtown bee., 1906-07-27

per quart lOF Ills ullk "uOleSdle. OQ
visiting his farm, he gave me an idea
fore, and which I am confident is 90
ing to be elaborated, especially for the |
milk supply Of cities. The Physicians
and Surgeons Association, of Chicago, |
frequently visit him on his farm, and |
they have asked him if he can give
any reason why his milk has more Wit
alizing power than any other milk they
can get. The gentleman remarked
that be had never thought of such a
thing; that he had always considered
one milk as good as another, provided
fat and milk solids. They remarked
that If they had patient that was
very much run down and weak, and
they gave him of the milk from bis
herd, they found it had more life
giving, yitalizing power than any 9th
er milk they could get, even though it
was no richer in its chemical proper
ties. The point wish to make here
is that there is such thing as vital
not greater Importance than its chem
ical composition, especially for the
milk supply of cities And there can
be no question but that the vitality of
milk is closely associated with the vi
tality of the animal producing 1t.
Strong, vigorous cows, such as the
HOlsteins and milking ShorthOrns,
and some few families Of the Jersey
aud Guernsey breeds, are animals that
are bound to be required for this pur-
pose. The physicians recognize the
Importance Of strong, vital temper
ament in the human mother, and l
do not see Why it does not apply with
equal force to the cows"
The purchs SerS Of milk for direct
consumption should always bear in
mind that vitality in milk, which on
ly health and vi ally strong cows can
produce, and the subtantfal body OF
nutritive solids it contains, are valu-
able above all other things. High
color is not necessarily Indicative OF
these characteristics. Indeed, 1T is
sirable quality in milk for direct con-
sumption, any more than it is destr-
able quality in veal or beef. Doubt
less high color arises from the same
causes of constitution, food and health
in the one case as in the other.
That the Holstein-Friesian is I'M
approached by any breed of cattle In
the production of large quantities of
milk, no one will deny. My observa-
lions lead me to believe that the high
est yields of butter have been obtain
ed from cows yielding the largest
quantities of milk. This seems also
to apply to the COWS of the other
breeds and the results of the official
tests of the Jerseys at the Worlds
Fair confirm this view.
THE QUALITY OF THE BUTTER PRO-
DUCED BY THIS BREED,
so far as tests have been made, shows
that it is equal to that of any other
breed. Quality in butter depends,
first, on the healthfulness of the COWS
second, on the food and drink of the
COWS, both must be free from unpleas-
ant flavors and odors, and lastly on the
ability of the butter maker. The per-
centage of fat in the milk has nothing
to do with quality of butter, nor has
color necessarily anything to do with
quality, for it is well-known that the
butter made from the milk of all
breeds of COWS req uireS artificial color
ing at certain seasons of the year, and
the closest observations cannot detect
artiticially colored butter from that
which is naturally colored. The color.
ing matter ordinarily used is annato,
a Vegetable product. This coloring if
doubtless as healthful, or more So
than natural coloring, the causes OF
: which are yet undiScOvered; the same
causes produce yellowness Of flesh,
,, which is universally regarded as seri
.. Gus objection in veal and beef.
In our Eastern and Middle States
, the production of veal is already add
ing an important item to the credit
sheet. No kind or quality Of veal is
in so great demand as that of the
Holstein- F riesian breed and it's grades
Veal is also an important source OF
revenue to the dairymen of North
J Holland and Friesland. They supply
vast quantities to the English markets
Cows of this breed make an excel
lent quality of beef. Whatever may
be the breed, dairy herd in no coun
try lasts above six to 10 years; age, &C
t cidentS and failures to breed constant
, " deplete it. If the COWS thus drop
: ped out cannot be profitably turned tc
beef the capital in the herd is totally
s lost during every period of six to II
s years. Cows of this breed are goot
i feeders and their beef commands s
. high price.
j. The Holstein- Frlesian bull possesses
r a vigorous constitution, above. VI
e believe, THAT of any other dair!
: breed. Hence his value for grading
t letins of Cornell Experiment Station
e q history of its herd of about 20 COW
T. is given, and individual examples o
s grading are described. The cow
t Freddie, three-fourths Holstein-Fri
e sian, in As weeks, produced 1903
S pounds of milk containing APP
j. pounds butter fat Ruby, anOthe
r three-fourths HolStein-Friesi in 4
S weeks produced 1854 pounds Of mill
r containing 430.1 pounds butter fat
l. Her greatest production for one lacta
t tion was 16,O894 pounds milk in 6
r weeks, containing 531. 80 pounds but
b ter fat. In thus grading up herd o
l. native cows, Professor Roberts has ful
s nished an object lesson to farmers VIII
desire to improve their herds but d
Il not feel able to purchase pure bre
& COWS.
George W. Knorr, Kentucky, writ
n ing to the Holstein- Friesian Register
says: '"The Holstein Jersey cross re
commends itself to dajrymen in vari
Gus ways. l have raised many mysel
and all without exception were goo
dairy cows" 1t is reported that tn
cross of the Jersey bull on Holster
Friesian COWS is not generally success
full. We do not recommend it. ]
appears thus far, that success in cross
breeding depends on using bulls Q
the more vigorous breed on cows G
the less vigorous.
| WHAT DID THE PRlVATES DO?