The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1911-03-30
SPLENDID DAIRY MEETING
HELD AT LAK0TA, N. D.

Lakota, N. D., March S0.-The dairy
institute that was held at Lakota on
Wednesday was one of the largest
meetings held in the state. If any one
ten years ago should have prophesied
that it would be possible to hold
strictly dairy meeting at Lakota with
an attendance of $50 he would have
been looked upon as ready for the
bug house.
They were here Wednesday, how
ever, listening to talks by experts on
how TO select feed and care for dairy
stock. The butter was here, too, there
being thirty-two entries of butter and
it scored we'll. The highest score was
90 on butter exhibited by Mrs. L. o.
johnson. The next highest in order
were Mrs. John Shone, Mrs. G. J.
Cruise. Mrs. Gilbert Anseth and Mrs.
Frank Wiseman.
Mr.. Gregg, who scored the butter,
in commenting on it stated that 1t was
a very good exhibit as whole, that
the f1avors were good, the greatest
fault that he found was that it had
been worked too much so that it was
waxy, 50 that the granular structure
had been effaced.
In the bread contest Mrs. John Har-
baugh won first Mrs. Frank Sheets
second, and Miss Anna Hildemeyer
third. There was also fine exhibit
made by the students of the course
in home garments made by
the students. food prepared by them
showing that they are achieving much
skill in the doing OF things. The stu
dents of the course in manual training
also had fine exhibit in handtwork.
Selecting Dairy Cow.
o. c. Gregg, who is lecturing for
the North Dakota Farmers institute,
addressed the meeting on the selection
of the dairy COW. He stated that 1t
was not necessary that the cow to be
a good mixer have a pedigree but
that 1t was important that she had the
following five points well developed:
First, large body so that she can eat
and digest large amount Of food as
it is from food that milk is made.
Second; that the back be lean and es-
pecia1ly back of the shoulders, this in
dicates that the food does not go to the
making Of flesh but to the making of
milk. Third that the udder be large
as It is here that the milk is manu-
featured. Fourth, that the milk wells
be large as it is through these that the
blood from the udder flows back to
the heart, the more blood that goes
through the udder the more milk is
made there. Fifth, that the eye be
large, full and clear as that indicates
good nerves and 1t is the nerves that
drive the organs of digestion and milk
making.
To the above he added that another
point should be added and that was the
use of scales and the Babcock test.
In discussing the winter dairy he said
that it Ats in with the resi- OF the
work on the farm. and will at the same
time be most profitable. The busiest
time of the year and the poorest time
for producing milk comes in August
and September and that is the time
the COWS go dry in winter dairying.
Have the. cows drop their calves in
the fall. they can then be put on good
feed so as to keep up good milk
flow all winter and when they get on
grass in the spring the good milk flow
will keep up until the pastures begin
to get short and that is the time to dry
up. llG SoANCS N@Al ~ ASA va N%N~
skim milk during the winter and viii
then be in good condition in the spring
to go onto grass SO that their keep
for the first year will be small. He
also spoke OF the value Of distributing
the work throughout the season.
Professor Shaw Spoke.
Prof. Thomas shaw. the great ag-
ricuIturist expert, also one OF the farm
ers' institute lecturers gave very
strong address on the growing Of foods
for the dairy COW. He laid a good deal
of emphasis on the value Of corn FOR
fodder, as 1t will produce an abundance
Of fine quality fodder and at the same
time has very beneficial effect on
the soil for the following crop Of grain.
| He thought that every farmer ought
to grow corn. He thought that more
attention should be given to growing
| it for fodder than for the grain. He
laid a good deal of emphasis on the
value or alfalfa, and assured the farm
ers that they would be able to grow