Kingsbury County independent. (DeSmet, Kingsbury County, S.D.) 1894-1929, 1907-07-05

The success Of a creamery depends
upon the work Of the individual pat
rons. The best buttermaker in the
world can not make good butter out Of
poor cream; and the best commission
man cannot get top prices for poor
butter. 1t Is up to you to furnish good
cream.
Salt and water are two things very
essential to the mich cows. Rock salt
placed under the sheds, in boxes, is
good. Water should be handy so that
the cows can reach it any time while
they are IN the pasture.
A Minnesota farmer says he gets the
maximum amount Of forage and grain
for his COWS by drilling fodder corn
very thick-say about two pecks per
acre; and he puts it in late-from June
Is to July l.
When one has learned to handle milk
right, that is get it to the milk house in
clean, pure condition, then buy a cream
separator. The next thing to do is to
learn how to run and clean the ma
chine. After one has lone this it is
Easy sailing.
Stick to what Mr.. c. p. Goodrich
says; BY starting with a few good COWS
q dairyman is able by selection and
building TO have a herd Of select COWS
in four or five years. Then just keep
in mind that the bull constitutes more
than half the herd.
AS a soil improVer clover is the most
important of all IA crops. This sea-
son has shown the necessity of having
the soil in good mechanical condition
with plenty of humus. Glover does
this.
Musty lover hay is usually caused
by dew or rain. Glover cut in the
morning while the dew is still on, or
hauled in when damp from rain, will
nearly always come from the NOW
musty.
Cheap mixtures of clover and timothy
seed are very expensive before you get
through with them. In the first place
It takes more seed, and then you have
a good, stiff fight on your hands to get
rid of weeds. Pay q dollar per busnel
more n get clean seed,
In order to get d good stand Of clove-
the surface soil must be rich and in
good mechanical condition, and the
whole seed-bed must be firm and mel
low. Top dressing usually ENSURES a
good catch.
Dairymen say that their COWS like
best the clover hay that is merely will
ted and then stored away. Sometimes
such hay will come out of the NOV in
great flakes and with a decided musty
appearance, but the cows like ii.
Unless one undersu.nds his busine~s
1t is risky to put clover In stack Or NOW
In a green condition. Many do 1t and
l. ,rn fipa n,,,lJtr, fDf Anu h,,t 49,,
know just what II takes to insure the
hay coming out nice and sweet.
The COWS will appreciate it II you
will cut your clover when the heads are
about one-third brown. At that stage
you will not get quite so much hay In
quantity, u the quality will make uB,
and the cows will turn out more milk.
Many a woman mas asked. What
makes my milk sour so %quickly?"
Dirty pals M cans or crooks, and not
keeping the milk cool enough, does the
mischief. If milk is kept twenty-four
hours or longer. 1T should be cooled 10
sixty or sixty-two degrees.
Every one breads fly time. 1t means
discomfort for the cows and loss of
milk. Screen the windows and arrange
some guEny sacks In the doors, so that
when the cows go into the stable the
sacks Will brush off the flies and keep
them outside.
Here are two things which many are
neglecting-the care of pasture lands
and soiling crops. Pastures are ruined
By too early and toe late feeding. Side
crops. which may be soiled, will re-
lfeve h pastures and give greats,
abundance Of feed,