Washington telegraph., 1907-11-01
p4laYNorEs..

Tie separator removes from the milk
aud cream not only the dirt aud slime
which passes through the strd-ncr, hui
the greater portion OF bacteria. As
COWS are usually cared for and han
led, there is always some DIRT and
3andruT from the cows udder that
gets into the milk. This cannot al.
ways be caught in a strainer, but If
any passes through it Is included with
he slime which remains in the sepa-
rator bowl The German trials indt-
cate that most of the bacteria remain
with it.
Weighing the milk is the best means
of registering the capabilities of a COW
and her yield. If done one day each
week and noted down. the table so
constructed will be most efficient
guide to the total quantity yielded,
he rate of increase, the average Or
seasons yield. the time of calving, the
time of going dry, the effects of
particular food etc, while a sudden
decrease may indicate the first symp-
toms of any disease or trouble.
All animals fatten more really dur
ing the warm season than when the
weather is cold which fact should not
be overlooked even in the ratlons of
dairy cows. The same quantity OF
food when was necessary to keep an
animal in good condition in winter
may cause it to become excessively
Fat if the ration is continued in guam
tity during the spring ana summer.
Dairy COWS should be fed only what
they can assimilate for the production
of milk to their full capacity, and no
two cows require exactly the same
quantity of food.
A Jersey bulletin makes some extra
ordinary claims for the Jersey COW. l.
asserts that a man who owns twenty
good cows of that breed can afford to
put in a dairy plant of the best i'm
proved machinery and employ
skilled dairyman in order to secure
uniformly the best butter that can be
made from cows milk. The output,
the bulletin claims, from such dairy,
can be put on the market at price
above the market rate sufficient tu
cover all extra expenses, to say moth
ing of the increased value added to
the calves from such a herd. From
pure dollars-and cents view, says the
bulletin, 1t is good business to give
the Jersey cows the best that can be
bougRt--rhe best food, the best quar-
ters. the best machinery and imple-
ments. and the very best possible
management. A Jersey dairy
equipped along these lines can COM
mand the top of the market, and more,
the year round
1t is at necessary for a COW to give
only a small quantity of milk in or
der that the milk may be rich. One
can use a breed that is famous for
l2rge yields of rich milk rather than
10 get ricn milk from low yields. Ev-
cry farmer should look around him
before purchasing a COW, and he
should make it point to know the
characteristics of the breeds.
Gilt edged butter is not entirely due
to the excellence of the COW, but also
to the intelligence and management %
the farmers who attends the stock and
looks after all the details necessary IN
order to produce superior article
which will bring the highest price,
The proper mode of dairyfng COM
mands labor, care and good judgment
It is labor that increases the price; n
aor in the shape of preparation and
management In careful preparation
the stalls are washed out and kept AS
Tree from filth as the floor Of a dwell.
ing house The food of the COW is in
spected and is of the very best quail
ity The animals are brushed and
washed the drinking water is always
fresh and is given from clean vessels.
The manure is instantly removed, and
the beds are clean, dry material,
changed morning and night. The nd.
ders of the COWS are washed w1rn
warm water ana dried with clean tow.
sls The hands of the mixers are as
clean as if sitting down to their meals
The pals are scrubbed, scalded
washed aired and made scrupulously
glean The milk is strained twice
ana not allowed to come in contact
with the slightest odor. The milk
house is 4 model of neatness. In fact
rro strictest cleanliness is observed in
.very operation from the time the
milk is drawn from the, udder until it
rsaches the customer, The best but
ae. can only be produced in this way.
raouch the market may literally be
gersed, with butter of even moder-
ltely good quality, that of the best
gp.lity is never in excess of the de-
.gaud at remunerative prices.
,,r++pn .l.rnero will be pleased 10