The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1907-10-12
PARRY NOTES.

which passes through the stra,ner, but |
the greater portion of bacteria. as
cows are usually cared for and ham
died, there is always some dirt and
dandruff from the cows udder that
gets into the milk. This cannot al
ways be caught in strainer, but II
any passes through 1t is included with
the slime which remains in the sepa-
rator bowl. The German trials indi-
cate that most of the bacteria remain
with it.
Weighing the milk is the best means
of registering the capabilities Of COW
and her yield. II done one day each
week and noted down, the table so
constructed will be most efficient
guide to the total quantity yielded,
the rate of increase, the average or
seasons yield. the time of calving, the
time of going dry. the effects OF
particular food, etc., while suddeh
decrease may indicate the first symp-
toms of any disease or trouble.
All animals fatten more reanly dur
ing the warm season than when the
WcdtuCl ID COfu, WhiSh hoSt oAOc@0 49,
be overlooked even in the rations OF
dairy cows. The same quantity OF
| food which was necessary to keep an
animal in good condition in winter
| may cause it TO become excessively
| fat IL 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 a
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 a price
above the market rate sufficient to
cover all extra expenses, to say moth
ing of the increased value added to
the calves from such herd. From
pure dollats-and-cents view, says she
bulletin, It is good busines5 to give
the Jersey cows the best that can be
bought-the best food, the best quar-
tiers. the best machinery and nipple
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 Mt necessary for a cow to giva
only small quantity of milk in or
der that the milk may be rich. One
can use a breed that is famous for
large Yields of rich milk rather than
to get ricn milk from low yields. Ev'
cry farmer should look around him
before purchasing a COW, and he
should make it a 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 Of
the farmers who attends the stock and
looks after all the details necessary II
order to produce a superior article
which will bring the highest price.
The proper mode of dairyfhg com
| mands labor, care and good judgment
! It is labor that increases the price; Ia
Dor in the shape of preparation am
, MANAGEMENT. In careful preparation
the stalls are washed out and kept a.
free from filth as the floor of dwell
ing house. The food of the COW is in
spected and is of the very best quail
!. ity. The animals are brushed ant
e washed. the drinking water is Away
D fresh and is given from clean vessels
The manure is instantly removed, an
a the beds are clean, dry material
= changed morning and night. The nc
/ ders of the cows are washed VII
e warm water and dried with clean tow
els. The hands of the mixers are 2
|, clean as if sitting down to their meal:
: The pals are scrubbed, scalde
t washed, aired and made scrupulousl
T. clean. The milk Is strained twic
y and not allowed to come in contac
= with the slightest odor. The mill
e house is a model of neatness. In fac
the strictest cleanliness is observed
D every operation from the time tn
Z. milk is drawn from the udder until
IS reaches the customer. The best Blu
l. ter can only be produced in this wa!
n Though the market may literally 0
p gorged with butter of even mode
n ately good quality, that of the be'
e quality is never in excess OF the O.
#. ,,ord Of commemorative priceS.