The Tupelo journal., 1907-09-06
DAIRY NOTES.

Recent German trials indicate that
the separator removes from the milk
and cream not only the dirt and slime
which passes through the ~trafner. hui
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 a strainer, but II
any passes through it Is included with
the slime which remains in the sepa-
rator bowl. The German trials indl-
cate that most of the bacteria remain
with it.
Weighing the milk is the best means
OF registering the capabilities of a COW
and her yield. If done one day each
week and noted down, the table SO
constructed will be a 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 a
particular food, etc., while a sudden
decrease may indicate the first symp-
toms of any disease or trouble.
All animals fatten more readily dur
ing the warm ason than when the
weather is cold, which fact should not
be overlooked even in the ratlons of
dairy cows. The same quantity OF
food when was necessary to keep an
animal in good condition in winter
may cause it to become excessively
fat If the ration is continued in Quan-
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. I.
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 a dairy.
can be put on the market at a price
above the market rate sufficient tu
cover all extra expenses, to say moth
ing of the increased value added to
the calves from such a herd. From a
pure dollars-and-cents view, says ;he
bulletin, it is good business to give
the Jersey lows the best that can be
bought-the best food, the best quar-
ters, the best machinery and nipple
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 a 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 in
order to produce a superior article
which will bring the highest price.
The proper mode of dairying com.
mands labor, are and good judgment.
1t is labor that increases the price; IA
Dor in the shape of preparation and
management. In careful preparation
the stalls are washed out and kept as
free from filth as the floor of a dwell.
ing house. The food of the COW is in
spected and is of the very best quail
ity. The animals are brushed and
washed, the drinking water is always
The is instantly removed, and
the beds are clean, dry material,
changed morning and night. The I'D
ders of the COWS are washed with
warm water and dried with clean tow
els. The hands of the mixers are as
clean as if sitting down to their meals.
The pals are scrubbed, scalded
washed, aired and made scrupulously
clean. The milk is strained twice
and not allowed to come in contact
with the slightest odor. The milk
house is a model of neatness. In fact,
the strictest cleanliness is observed in
every operation from the time the
milk is drawn from the udder until it
reaches the customer. The best but.
ter can only be produced in this way.
Though the market may literally be
gorged with butter of even moder-
ately good quality, that of the best
quality is never in excess of the de-
mand at remunerative prices.
n-L4z- ...o, r,;1I ho D1oocoJ T.,