Middletown transcript., 1907-04-20
PRICE THREE CENTS
DAIRY NOTES

i To keep up the flow OF milk always
| milk clean.
| A really good COW will lose flesh rather
than gain it when in full flow of milk.
Stop the churn as soon as the butter
granulates if You want to work out all the
butter milk.
With thoroughly good COW to manu-
facture it We can always afford to put in
iced and take out butter.
II the heller calf is 10 become a good
dairy COW she must be fed as though she
were good cow now.
All COWS do not like the same kind of
food, neither will they do so well as they
would on some other kind.
Under present conditions the most
profitable dairy COW is the one that helps
you to make the most butter in winter.
Rich food makes rich milk; the best
COW in the world will not give good milk
unless she is given food from which to
make it.
Butter will never grain finely in ''com-
ing if the fat globules have previously
been injured by overheating of the cream
or too much violence in churning.
All milk vessels should be thoroughly
cleaned, first being well washed, then
scalded with boiling water and afterwards
sufficiently aired to keep them perfectly
sweet.
Cleanliness and sunshine have the same
effect in the stables as in the human hab-
itation, dealing death to disease germs and
health and strength to the stock-and
they are cheaper than medicine.
Good cows will produce butter at an
average cost OF about cents a pound,
considering the by-products, or at about
10 cents pound figuring on basis of
butter and feed only. Toor COWS
will bring the cost up to Is or IS
cents. 1t doesn't pay very well to make
store butter that sells from 12 to 10
cents unless You can produce this article
at about cents
Only the amount of food in excess of
that which is necessary to maintain ami
NAL heat and repair the waste of the
animal tissue can possibly be source of
profit Hence the more COW can be in
duced to eat above this amount within
safe limits the larger the profits she
should return in the total amount of food
consumed.
Milking with wet hands is filthy prac-
tice. The clean mixer uses clean hands
and is sure before he begins that the cows
udder is clean and that no falling dirt
can get into the milk. Using lard on the
hands to make milking easy will aid in
making hard mixers. 1t will also help
to keep the cows teats very tender. DAM
pening the teats with milk also has the
same effect.
The new Jersey experiment station re-
Gently experimental feeding milk COWS
with COW pea hay, and found that with
the COW pea ration milk was made at a
cost of 1913 per 100 pounds, while the cost
on grain ration was 60 cents. On the
grain ration the COWS produced 8.3 per
cent. more milk and l52 per cent. more
butter, but comparison of the price OF
feeds showed large balance in favor of
the COW pea ration. Why not plan to
SOW few acres to COW peas next season?
The Kansas experiment station has
been using what is called the Burrell-Law-
rence-Kennedy machine, which seems to
be giving satisfaction. The station esti-
mated that 30 far as the saving of labor
from the use OF milking machine is con-
cerned, it is quite an item in herds of
thirty or more cows, and that the saving
amounts to 80 or 40 per cent 1t is evil
dent, however, that higher-priced labor
will be needed for operating a milking
machine than can be employed for hand
milking As result of thirty tests the
Kansas station has concluded that with
proper attention machine milks the
COWS cleaner than does the average hand
mixer