The Bon Homme County independent. [volume] (Tabor, S.D.) 1904-1913, 1907-08-22
DAIRY NOTES.

! There is no reason why calves Cor any
other young animaD cannot be fed on
! substitutes for mothers milk, but 1t
stands to reason that substitutes must
be near enough to the mothers milk,
and the actual needs of the calf, to
cause no arrangement Of the digestion
of the calf. Nature intended that young
animals, such as calves or colts, should
| get their first food as the milk of the
| mother COW or mare. Now IL we take
the calf away from it's mother anh
| compel 1t TO drink something which,
| does not nourisb or which 1t cannot
digest, of course there Is going to be-
| trouble.
The feeder must consider all these.
! things. If too much skim milk is given.
1t is apt to cause indigestion. If the
feeding is done irregularly there is sure
to be trouble; or II the milk stands too
long and gets cold there is another
chance for disturbance. But the most
frequent source of scours is the dirty
feed pail. Many dislike to handle young
| calves, and none of the above things
is watched as carefully as 1t should be-
The success of calf raising depends
upon doing the feeding sensibly. III
this is done a case Of scours will be
rare and the skim milk calf will give
good account Of himself.
A correspondent says she cannot get
her prints wrapped nicely in paper The
trouble, no doubt is that the paper is
not we'll soaked before putting around
the prints. One cannot wrap up q nice
smooth package with dry paper.
Those who have tried both methods
say that they can make from $6 to $40
year more, per COW, by using a
cream separator, over any system OF
hand skimming. At this rate 1t will not
take herd Of ten cows very long to
pay for separator. ...stE a5
Many hesitate about testing their
cows, thinking that a costly outfit is
necessary for the work. Scales and q
Babcock tester Is really all the outfit
needed. The scales need not cost more
than $3.50, and the tester will cost from
"a upwards, depending upon the size.
When too much butter is left In the
buttermilk the cause may be too high
temperature, or sweet and sour cream
may have been mixed just before
churning; or this will occur sometimes
If the churn is too full.
1t Is a pretty nice thing to know
just when cream Is in the best stage
for churning. The common way OF
testing cream is all right, when one has
learned the correct taste. Slightly acid
is the right stage for easiest churning.
Don't crowd the churning. This is
not a job that will stand hurrying. The
lower the temperature of the cream
the better the grain of the butter, and
the larger the yield of butter. For
best results the time for churning
should be not less than thirty minutes.
An Illinois creamery was closed
few weeks ago because 1t could not get
decent cream. There was plenty OF
cream furnished, the product of nearly
$50 COWS, but the majority OF the pa
irons paid no attention to the care OF
their cream. Good prices were paid,
but the best buttermaker cannot make
high grade butter out Of many favored
cream.
Unless you are pretty sure OF your
customers and you make a first class
article of butter. better send the cream,
to the creamery If one is handy. Usual
ly creameries are anxious to get cream
and they pay good prices the year
around. y"
II you are not going to put up en-
silage for winter feed, better lay In
supply Of roots to give succulence to
the ration. No one has ever been sue
cessful in keeping cows up to their
best by feeding exclusively on dry