Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-07-26
Useful Dairy Experience.

| OSerui Dairy experience.
Ii. B. Gurler, we'll known dairy
authority, in Breeders Gazette gives
some suggestions on dairy practice which
should interest every reader who is in
the dairy business:
After getting started in the dairy work
| soou discovered that some of my cows
produced milk at profit and that others
did not, and must find out the profit
able ones and get rid of the unproft
able ones.
At that time we did not have the Bah
cock test to help US. | first tried the
per cent glass which showed the pei
cent of cream which | raised on the
milk. This test | soon learned was not
reliable guide as TO the amount of but
ter the cow would produce and l was
obliged TO resort to setting each cows
milk separately and churning the cream
from her milk TO know what she was
amount of labor but it paid, as it en-
abled me TO raise the average butter
yield of my dairy us pounds in two
years time. We now have the Babcock
test which makes it easy to learn what
our individual cows are doing and We
also have the separator which secures all
the cream, where we formerly lost or
fed to the calves and pigs in the skim
milk 10 to 20 per cent of the cream the
milk contained.
The separator not only secures all the
cream, it secures il Immediately after
the milk comes from the cow and the
skimmilk may be fed to the calves with
the animal heat still in it. Thus the
calf does not realize that it has lost the
cream extracted and with the addition
of some corn, oats, or better, some
ground flaxseed, the calf will thrive and
make nearly as good growth as when
nursing its dam. Put the calves in
stanchions to feed them the skimmilk,
so each calf shall secure what you wish
it TO have and no more, as too much
milk causes il to scour.
The writer knows of dairies that av-
erage four hundred pounds of butter per
COW annually and make the owners a
profit of $50 per cow after paying for
feed and labor. 1t requires time to
secure or build up dairy to this stand
ard, but il pays well TO do il. When
building up the dairy herd remember the
bull is at least half the herd and proba
bly, more for the reason that his heller
calves will take more from him than
from their dam. Look well after the
butter record of the bulls dam, as he
will inherit most from her and you may
count on securing through the bull good
qualities in his heifers derived from his
dam.
As see this work of dairying there
are no greater opportunities for the in
young man than in this work,
when we consider the profit of intelli-
gent labor in this speciality, the keeping
up of the fertility of the farm, the great
of the consumers of milk
along the lines of purity and cleanliness,
and last, though perhaps not least, the
aid of the milking machine, which is a
success in the hands of intelligent men
who have sufficient mechanical ability
to handle other farm machinery in use
on the up-to date farms to-day.
Butter making on the farm is not
difficult or complex work, as the con-
ditiOns are all under the eye and should
be under the control of the butter max
er, whether it be the proprietor, his
wife, a son, a daughter or some other
person. There should be clean milk
ing and the milk Immediately put
through the separator, the cream cooled
to go degrees, so it shall not become
too sour before churning, and each ad-
ditiOnal skimming of cream added to
the first after being cooled TO go de-
grees, and the whole thoroughly stirred
or mixed whenever more cream is add
ed. 1t is best to ehurn every second
or third day, having the cream of a
mild acid at churning time, and churn-
ing at a temperature that will bring
the butter firm, so it can be handled
properly. Under such system as fine
butter can be made on the farm as in
the creamery. In fact, the most deli
cate and highly favored butter have
seen was made on the farm, it having
an aroma that filled the room, and
would meet you at the door as you en-
tered the butter room.
With plenty of pasture grass in sum-
mer and corn silage and alfalfa or clo-
Yer hay in winter the dairyman has
good feed foundation, which can be
perfected Oy Jne duultiOu VI CouCen-
trates to balance the ration, purchas-
ing such foods as will give him the ele-
ments needed at the least possible cost.
The silo is necessity on dairy
farm. 1t is now we'll demonstrated
that silage is an aid in producing the
highest grade of milk. All the objec-
tion that can be made to the feeding
of silage To milk cows comes from care
lessness in handling it and allowing it
to be exposed to the air sufficient time
for decay to commence. This coudi-
tion can easily be avoided by system
attic work in feeding, taking thin lay
er off the top regularly every day, or
once in two days. would not consider
without silo. ! have proved
it all right in the production of certified
milk which is thorough test. Twenty
five years experience has taught me TO
have the corn, when putting it into the
silo, in the stage of commencing to glaze.
At this stage the cows digest it all and
if fully glazed and past they will not di-
Uaaf all Of in