The Mitchell capital. (Mitchell, Dakota [S.D.]) 1879-1918, 1907-02-08

pNSti IClOlI ~ SIIIdII ID piOllt lIldl IL
would take $50 to 400 to show 81, 900
clear money per year. The worst thing
is, that nearly every dairy herd has
COWS Of this stamp.
Mr.. j. A. Phillips, one of the most
successful dairymen In Wisconsin,
says. be careful IN selecting the dairy
sire, for on his quality depends the i'm
~proNement of Your herd. Feed as far
es possible the feed grown on the farm.
lf you require bran or oil meal buy it
and mix 1t with your other feeds your
self. Keep all your money at home.
Raise your stock as we'll as you can,
and market as good a product as you
can.
Did you ever notice a good mich cow
stroll over the pastures as leisurely as
" she had no thought of anything ex-
cept turning her feed into milk? A COW
never hu1ries or becomes excited, I'M
less forced to 1t, and the quiet, slow
moving COW is the one that does the
business at the milk pail. Take the
NJ keep the COWS quiet, don dog
them or chase them, or swear at them.
February and March are hard
months on the mich COWS. The winds
are piercing, and often snow or sleet
catches the COWS out in the fields.
Exposure of this kind always tells in
the flow of milk. The best way 20
handle the COWS is TO let them out
say for Two or three hours, during
the sunny part of the day.
Dairying now is too big a business to
be turned over to the women ok One
OF two COWS won't make a dairy. 1t
Will make a start, but enough COWS
should be kept to get up some interest.
we like to crowd things nowadays. So
with dairying. Go into it, as If it was
your whole business. Study and de-
Nelop. Then it will pay.
Cement floors, steel stalls and like
improvements are alright in the dairy,
II YOU have money TO burn. What is
more essential, the cow barns or
sheds should be kept clean, the food
wholesome, and the cows kept sensi-
TO learn, before fancy" improvements
are necessary.
The quality OF butter is not affected
by the time it takes TO churn it. If
there is trouble, it comes from some
other cause-from adding fresh
SKINNED cream To we'll ripened cream.
or perhaps the trouble is With the COWS
themselves. The cream of some COWS
churns quicker and better thar others.
Another good thing about the dairy
is that You a keep good hands the
year round, and afford to pay them
good wages. On grain farms, when
men are hired for only six or seven
months, it is almost Impossible to get
good reliable men. No good mar can
afford to loaf five or six months.
One of the best buttermakers in the
country says d%airylnen do not pay
enough attention to Cleanliness. Every
thing should be kept as clean as clean
can be. Cream hat is not kept in nice
condition right up to the time it is de-
livered at the factory, cannot be made
into good butter,
Try to keep the temperature of the
COW stables uniform, and do not throw
doors and windows wide open. when
the COWS are in their stalls. A dairy
man reports that a difference of IL de-
grees. in the temperature of his barns,
made a shrinkage of 31s4 per cent. in
the milk.
There is uch a thing as Il good and
poor ration. 1t is best TO feed as much
as possible OF our home grown stuff.
but one should know how best to COM
bine these to give a We'll balanced ra-
ton. In fact the years profits viii
depend largely upon how Well the food
is handled.
A Minnesota farmer says during the
year 1905 he sold his whole milk TO the
creamery. Milking the same COWS dur
Ing 1906, he separated his milk at home,
using a hand machine, selling My the
cream. His receipts for 1906 We're near
iy one-third more thar the yea pre-
two things and You viii have no
trouble With Your calves-be careful
about oVerfeeding and teach the calf
to eat Whole oats as soon as possible.
That's good. Keep them i'm light. dry
quarters, and the job VIII be still
easier.
Many dairy farms are operated under
leases, or landlords furnish land and
cows. n division of profits is made.
Put these leases in writing. Don't take
chances on a verbal agreement. Have
the ease signed in duplicate, so that
each party may have q copy.
Look out for the pals used for feed
ing the calves. Gems galore lurk in
them, and a trifle sometimes upsets the
calf. III these calves are not doing we'll,
examine the feed pals. Tin pals are
the best, and they should be washed
and scalded every day.
Don't allow the barn" flavor to get
into your milk. This can be avoided
by keeping the stable clean, and keep
ing the dirt out of the milk. No amount
of straining or separation Will rid the
milk of this flavor. The only thing
TO do is to keep it out.
Sometimes accidents will happen in
the dairy. | have known OF such a
thing as a COW sticking her foot into a
pail OF milk. Don't try to strain out
dirt from the milk. II it gets in, bet
ter feed the milk TO the pigs. wash out
the pail. and so ahead.
Dairy form Is al right, but the best
form is he one that fills the pail.
The COW that will show a profit of s100
u year over the cost of her feed is
worth a whole hera that just about
play even. The COW tina performs is
the ole We want