The Twin Falls times. [volume] (Twin Falls, Idaho) 1905-1916, 1909-01-28

some similar systematic method it
ought to be possible for us to increase
the profits to the farmers Of Idaho
from dairying at least 100000 a
year.
WINTER DAIRYING.
There are many advantages in hav-
ing cows come fresh in the winter
when all dairy products sell at a
high price. Here in Idaho butter is
fully so per cent higher in winter than
in summer.
When the COWS calve in the spring
they generally milk well until the pas
lures dry up" when the flow of milk
quickly falls off, SO that by the time
stable feeds begin, the COWS are almost
dried up" Now, If the cows come
fresh in the fall they produce good
flow of milk during the winter months,
and In the spring when they are turn
ed on grass the change acts as sec
ond freshening and thus lengthens
the period OF milk production. An
other advantage in winter dairying is
that during this season the farmer is
not so busy with other work, conse-
quently he can give more time to the
care Of his cows, the milk and the
cream, than is possible during the
busy season OF the year. When win
ter dairying becomes more generally
practiced, the subject of winter feeds
will be given more attention. OF these,
silage is one of the most important,
since one acre Of good silage material
yield as much feed as three acres of
pasture.
VALUE OF SEPARATOR.
No dairyman can afford to be with
out some good separator A separator
will remove practically all the butter
fat from the milk, while the old me-
thod of Swimming may leave as much
as rs per cent of all the butter fat in
the skim milk. Certainly butterfat is
too expensive for hog feed
CARE OF CREAM.
After separation the cream should
be quickly cooled to as low tempera-
ture as Is possible with we'll water.
The best method for doing this is to
place the cream in deep can; set this
in cold water Stir with stirrer un-
til the cream Is about the same tenn
perature as the water. Warm cream
should never be mixed with cold
cream. Warm cream raises the tenn
perature enough to hasten the growth
OF. the souring bacteria. The result
of mixing is always sour cream.
Some one has we'll said: Clean
cream, cold cream and rich cream
are the words which tell the secret OF
producing good cream" There is al
ways demand at the highest price
for cream Of this quality.
PATRONIZE CREAMERIEs.
A striking feature noticed in almost
every successful dairy district OF the
east is the absence Of ranch butter"
and country butter" These districts
have long ago realized that the cream
cries are in . position to make bet
ter article of butter, make it cheaper
and by making In large quantities can
command markets that could not be
secured by the Individual farmer.
1t would seem to ~ that In COM
munity where good creameries can be
convehiently reached that the dairy
man cannot afford to make his own
butter and then spend his time and
worry In finding Z market for 1t, pro-
yiding. Of course, his creamery Is will
Ing to pay him = fair price for his but
The writer Firmly believes no one
thing does mpre to lower the price
and demand for Idaho butter than the
quantity and quality OF ranch butter
thrown on the market at any price
Gin trade) the merchant sees at to Of
fer. Every dairy community with an
established reputation for good but
ter, which always sells at = good
price. Will b found Loyalty supper ring
some creamefy, be It cooperative or
centralized.
House. ana Isl For HaI4-A bars1in: