The Bon Homme County independent. [volume] (Tabor, S.D.) 1904-1913, 1907-07-04


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 milch 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
acre; and he puts 1t in late-from June
10 to July I.
When one has learned to handle milk
right, that is get 1t to tie milk house in
| clean, pure condition, then buy cream
separator. The next thing to do is to
learn how to run and clean the ma
chine. After one has done this it is
easy sailing.
Stick to what Mr.. c. P. Goodrich
says: BY starting with q few good cows
dairyman is able by selection and
building to have a herd OF select cows
| in mind that the bull constitutes more
than half the herd.
AS a soil iInprover clover is the most
important Of all our crops. This sea-
son has shown the necessity OF having
the soil in good mechanical condition
with plenty OF humus. Glover does
this.
Musty clover hay Is usually caused
by dew or rain. Clover 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
1t takes more seed, and then you have
good, stiff fight on your hands to get
rid of weeds. Pay q dollar per busnel
more and get clean seed.
In order to get good stand of clovc-
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 insures q
good catch.
Dairymen say that their cows like
ted and then stored away. Sometimes
such hay will come out of the NOW in
great flakes and with a decided musty
appearance, but the cows like 1t.
Unless one underslunds his busine~s
1t Is risky to put clover in stack or NOW
In green condition. Many do 1t and
have fine quality OF hay, but they
know just what II takes to insure tho
hay coming out nice and sweet.
The cows will appreciate II If 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, but the quality will make up
and the cows will turn out more milk,
Many a woman mas asked, What
makes my milk sour so quickly?"
Dirty pals and 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 to
sixty or sixty-two degrees.
Every one breads fly time. It means
discomfort for the cows and loss of
milk. Screen the windows and arrange
some gunny 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 too late feeding. Side
crops. which may be soiled, will re-
lieve the pastures and give greater
abI-.aance OF feed.
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