Kingsbury County independent. (DeSmet, Kingsbury County, S.D.) 1894-1929, 1907-08-23
DAIRY NOTES.


Their Is no reason why calves Cor n
other young animaD cannot be fed on
substitutes for mothers milk, but IL
to reason that substitutes must
be near enough to the mothers milk,
the actual needs of the calf, to-
cause no arrangement OF the digestion
OF the calf. Nature intended hat young
animals, such as calves or colts, should
get their first foo as the milk OF the
mother cow or mare. Now IL we take
the calf away from It's mother and
compel 1t to drink something which
does not nourish or which ii cannot
digest, of course there is going to be
trouble.
The feeder must consider all these
things. If too much skim milk is given,
il Is apt to cause indigestion. IL the
feeding Is done ~irregularly there Is sure
to be trouble; or If the milk stands too
long and gets cold there is another
chance for disturbance. But the mast
frequent source Of scours Is the ,lirty
feed pail. Many dislike to handle young
calves, n zone OF the above things
Is watched as carefully as it should be-
The success of calf raising depends
upon doing the feeding sensibly. If
this is don a case OF scours will be
rare and the skim milk calf will give
a good account Of himself.
~ WI ttGPOlioCiit says III XIII 6Ct
her prints wrapped nicely In paper. The
trouble, no doubt, Is that the paper Is
not well soaked before putting around
the prints. One cannot wrap up a nice
smooth package with dry paper.
Those who have tried both methods
say that they can make from SIS to sig
a year more, per COW, by using .
cream separator, over any system OF
hand Swimming. AT this rate IL will nor
take a herd of ten COWS very long to
pay for a separator.
Many hesitate about testing their
cows. thinking that a costly outfit In
necessary for the work. Scales and a
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 our cream
may nave been mixed just before
c%hurning; or this viii occur sometimes
Ii the churn is too full.
1t Is q 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-
DOM row 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. %
best results the time for churning
should be not less than thirty minutes.
" MI
few weeks & because II 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. food prices We're paid.
but the best buttermeker n make
high grade butter out of many favored
Unless you are pretty sure OF your
customers and you make a first class
article OF butter. better send the cream
to the creamery II one Is handy. Usual
ly creamerfes are anxious to get cream,
and they pay good prices the year
around.
n you are not going to put up EN-
.silage for winter feed, better lay In !
supply Of pot to give srcculence to
thA ration. No one has ever been suc-
cea4fal IN keeping rows up to their
Bet ~ fseoi11s exclusively on dry