The Columbus journal. (Columbus, Neb.) 1874-1911, 1909-06-16
Nl FARM
If Mzs,x NH

IA~
Have a wire screen for each crock
SO as to lair the cream" and keep out
flies and insects.
Give your neighbor a lift when you
find a good chance. and you will find
he will be glad to help you out some
time.
The farmer who is always finding
fault with the weather has a most
uncomfortable time of it. and it doesn't
help him in the least in overcoming
the conditions.
Provide shade for the chickens. And
be sure that they have fresh water at
all times Do not let their drinking
dish be so placed as to catch the hot
sun all day, and do not let it become
foul.
Better lighted farm houses, music
and inviting reading matter on the
sitting room table have done much
to solve the problem of keeping the
boys on the farm. Make home attrac-
tive. and don't crowd the work too
hard.
It is safe to say that in every
dairy where record is not kept and the
farmer does not know what the indi-
vidual COW is doing that there are
COWS which are robbing their own
ers right along. 1t will pay the farm
er to know what each animal is do
ing for him. Why milk and feed an
improbable COW?
A one-Quarter-inch rope is large
enough in throwing cow If it is used
properly. The animal to be thrown is
confined by the head. one end of the
rope tied to the horns or about the
neck. a half-hitch taken about the ami
mails body just back of the fore legs.
and another just in front of the hind
legs. Then by simply pulling on the
rope and tightening the half bitches.
the animal will go down. Try it once
and see how easy the COW falls.
The practice of dipping animals to
rid them of vermin is coming to be
more general en- the farm. Sheep
dipped as often and as thoroughly as
they should be. are very little troubled
by scab. mango and like diseases The
external parasites are much more
easily combatted than are the internal
ones. In general, keeping the sheep
under the most sanitary conditions,
and in the best state of health posi-
BILE. and applying externally and in
ternally, medicines detrimental to the
growth of parasites, will even in this
day and age when parasites are nu-
merous, result in keeping a flock free
enough from them SO that good profits
can be made. The man who is will
ing to exert himself a little along
these lines need not fear to enter upon
the sheep business nor continue in it.
Indeed in spite of its drawbacks,
there is no other business that can
be conducted upon a similar capital
that will return as large profits if only
it is properly handled. If willing to
wage your share of the conflict, let
not the fear of invading hosts of para
sites deter you from sheep growing.
The method of New Zealand dairy
man, Mr. John Saxon, expert in rails
ing calves, will prove of interest to
American dairymen. He says: When
calves are put on half new and half
factory milk they should then have
a small allowance of boiled linseed
When boiled for half an hour the seed
should be strained away before mix
ing the liquor with the milk, as the
seeds tend to irritate a young Calls
intestines. Boiled linseed was much
used in England 60 years ago. and the
calves reared on whey and boiled lin
seed grew into first-class cattle But
they must be carefully attended to
when young, and be sure they have a
paddock of clean grass to run in
This l consider one of the chief things
in rearing calves. My reason for ad-
vocating careful attendance is this: If
I see any tendency to bad scour
scald one teaspoonful Of dried blood
for each calf and mix the same with
the milk. Usually a marked difference
is seen after the first dose, and they
seldom require more than the second
dose. But should the scour come on
again, I repeat the dose. l am a be-
lever in dried blood, and always keep
1t on hand.
Here are some rules to remember in
the care of cream: Keep the separa-
tor in a clean place, free from dust
and odors and where there is good
circulation of air. 1t goes without
saying. of course, that the separator
\ itself must be kept scrupulously clean
Cream testing to 80 per cent. of fat
will keep better. that is, not sour as
quickly as thinner cream, and will be
better from buttermilk standpoint.
There is the further advantage that
more skim milk will be retained on
the farm. The cream should be cooled
to at least 50 degrees Immediately aft
er separation, and then kept cool un-
til called for by cream hauler, or un-
til time for churning, when of course
Temperature should be raised to 60 de-
grees. The cream from each milking
should be thoroughly cooled before be.
ing added to that from previous milk
ings. The cream should be delivered
to the creameries in a sweet condi-
ton. II the preceding cannot be