Rocky Ford enterprise., 1910-07-29

germs and bacteria than any CONNER.
cial disinfectant. In planning the
barn. the architect should provide for
window space amounting to six square
feet per cow. The dairy barn will be
warm enough providing too much air
space is not allowed for each COW and
providing that 1t is possible to close
the doors and do away with the Gus
tomary wide cracks that are to be
found SO often in barns of the west at
the present time. II the barn Is kept
as warm as It should be thorough
ventilation is necessary.
Milk Should Be Clean.
When We call to mind the
fact that milk is produced for the pur.
pose Of human consumption. we are
impressed with the fact that 1t should
be produced by sanitary methods and
always kept scrupulously clean and
free from dirt and dust particles
which are SO frequently permitted to
gain access to the milk. II the barn
Is properly constructed this is not q
difficult matter, The Interior of the
dairy barn should be as simple as
possible and one Of the secrets of pro-
viding the proper interior Of a dairy
barn Is to have 1t as free from fix.
lures which Will gather dirt and dust
and. In consequence. germs and bac-
teria. as possible. All floor surfaces
should be OF cement because this is
not only the most sanitary construc.
ton but In the long run 1t is the
cheapest construction as It costs little
more than wood to begin with and
lasts for lifetime. The stalls and
partitions should all be made of iron
gas pipe. comparatively inexpensive
to begin with and. like the cement,
once installed 1t remains for a life
time. and even though the outside of
the barn were to burn down the floor.
stalls and stanchions would remain
intact. This construction admits very
little accumulation OF dirt and dust
and Is very easily kept clean. In fact
In most sanitary barns that are con.
structed In this manner 1t is Gus.
tomary at intervals and in many In.
stances every day to scrub the barn
from one end to the other. Every DOR.
ton OF the barn should be set on by
itself and especially should the cows
be Kept In their particular portion and
all odor kept away.
Poor Butter.
1t is fact that the butter produced
In the west Is poorer In quality than
the butter that was produced 15 or 20
years ago. and) this Is due largely to
the fact that the milk is not cared for
In the same manner that the butter.
maker in the creamery in the past
cared for the milk before separating
II. BY keeping the separator clean
and by cooling down the cream or the
milk ms the case may be. and keeping
1t cool. 1t is possible to make even
better butter today than ever before
because buttermakers as a rule are
more efficient and skillful In their op.
erations than In the past.
The matter Of cost Is always to be
considered as m essential point in the
construction of any OF our farm build.
inSs. but the question Is ever preva.
lent whether CT not the barn built
with the least cost is In the long run
the least expensive. It Is true that
the best barn that can possibly be
built should be built at the least cost.
and by the Use Of cement, iron gas
pipes for stalls. partitions and stanch.
ions. and by the use Of the most
economical material for the frame
work and construction. will provide a
barn which with time considered will
be not only the least expensive but
also the most healthful for the cows
and conducive to the production Of the
most sanitary. the purest and the most
profitable milk. This Is because II
will be as easy to produce sanitary
milk as that which is unsanitary. and
1t Will be produced cheaper because
the cows will be In more healthy
condition. and warm. well ventilated
barn will be conducive to the greatest
possible flow of milk for the least
amount of feed given.
Clean Barn Lots.
Not only should the barn be well ar.
ranged but the lots are Of equal I'm.
portance. Tho barn. by all means,
should be built on one Of the highest
points of the farm SO that all moisture
will drain In all directions and keep
the barn lots as well as the interior OF
the barn free from standing mud and
wuter at all times. There Is very sci.
dom a farm SO arranged that there are
enough lots to divide tho stock up In
a manner In which they should BE- di.
vided. and too often do we find cows,
calves. heifers. pigs. etc. all running
together in one lot. and such an ar.
rangement Is always the cause OF more
or less loss due to one cause and an.
other. Lots should be provided for
cows and heifers OF different ages. for
the calves. the bulls. for dry cows. etc.
and few lots constructed in the be-
ginning, a few paddocks which in sum.