Philip weekly review. [volume] (Philip, Stanley County, S.D.) 1907-1912, 1909-05-04
Anent the Creamery

course of construction, among
them the new creamery, which
will soon be ready for business.
Tho enterprising business men
that put their money and push in.
to this industry should have q
warm place in the hearts of the
homesteaders of the surrounding
country.
Wa are not vain enough to thinl
a creamery in new country will
be a big paying investment the
first year, but at the rate Stanley
county is settling up with wide
awake farmers, we predict a
bright future for this new enter
prise in q few years hence, for
Stanley county will not only be
one of the largest butter produc-
ing counties in the state, but it's
product in the butter line will
score high on the eastern market.
And why! Because our prairies
are free from garlic, dogs fennel
and all other noxious weeds that
are injurious to milk and butter
where they exist.
The farmer that intends to pat
ronize creamery in Stanley
county should take into considera-
tion two things: First, he should
make provisions to break up suf-
ticient land for alfalfa, as this is
considered to be the best milk
producing hay that can be fed
land Stanley county grows i'm
mense crops of this clover); the
wild wheat grass and buffalo grass
on our prairies are fat producers,
but fed with alfalfa make an ideal
ration for milch cows and young
stock.
The eastern farmers that filed
on land in this county invariably
bring very few cattle. as the
freight rates are too high. But it
will pay them to bring out a good
bunch of young heifers, standard
bred and of the milk type.
Statistics show that the farmers
of Iowa are milking 100000 un-
profitable cows, from which they
derive only So. 10 a year per COW
in profit while other herds of the
milk strain give profit of $49.S6
per COW each year. 1t shall be
seen by the above that it will pay
to select a good dairy COW when
you buy, as they cost no more to
keep than a scrub. There are very
few farmers but can tell a good
dairy COW, but for the benefit of
young and inexperienced home
steaders, l will take the liberty OF
giving them a few pointers on how
to select dairy COW:
The head of a good dairy COW
should be clean cut and bony, and
a good length, broad between the
eyes; and the eyes should be large,
intelligent and and mild; the neck
should be long and slim, with good
strong connection with the head.
Shoulders should be light and thin
with sharp withers, and backbone
rising above the shoulder blades.
The ribs should be we'll sprung
after leaving the shoulders, which
will provide room for the heart
and lungs. This point should not
be overlooked, rs it is necessary
for COW to have good lungs to be
a healthy COW. In order to provide
plenty of room for storage and di.
gestion of food, the formation Of
the ribs should gradually enlarge
to the hind quarters. Also the ribs
should be wide and fiat and plenty
of space between them.
A good dairy cow should have
q strong backbone; the hips should
be wide; and high pelvic arch
She should have long slim tail
open between thighs and higt
arching Hanks, thus giving plenty
of room for the udGer. The uddel
should reach we'll forward, and VI
behind with teats we'll set apart
and attached squarely to the udder
See that the teats are free from
Jumps and are of medium size. l
the udder mellow, and of spong!
texture9 If not it should be insteaa
of being cordy and hard.
The milk veins also should b
large, crooked and of good length
The skin should be mellow, sof
and oily. Don't buy that pretty
smooth, attractive, beauty of
COW, with no development Q