Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1912-01-06
FARMERs TOLD Tt.AT rHous
ANDs ARE KEEPING uNPRoF.
.rAsLE DAIRY HERDS.
OWNERS GET NOTHING FOR
WORK AND LITTLE FOR FEED
Ono Good Cow :. ProftabI. as Sixty
Poor Ones. Van Ps,t Tell. Farmers at
Short Course at Amss-conmissioner
Barney Gives Figures Showing In
crease in Dairy Industry.
Special to Times-Republican.


Special to Times Republican.
Ames, Jan. 6.-Iowa is making not
able progress in dairying. State Dairy
and Food Commissioner w. B. Barney
told dairy mass meeting of short
course students that figures just COM
piled in his office for 1911 indicate
that the cows of the state produced o.
100000 pounds more butter last year
than in 1910. IF we add the in
creased icer cream production to this
he then said, it is safe to say that
Iowa cows produced at least 100000
pounds more butter fat in 1911 than
the year before.
There's a reason for that" he went
on. It's because the farmers of the
state are improving their dairy herds.
and they're taking better care of their
cows and feeding them more intelli-
gently. 1t is safe to say that more
pure bred sires have been brought into
Iowa in the past two years than in any
ten years before"
And yet, Iowa is not beginning to
make the most Of it's opportunities for
dairying.
That fact was hammered home by
Hugh Van Pelt. of Waterloo, secretary
of the Iowa Dairy Association, who
followed Mr.. Barney on the program.
Milking for Fun.
There are thousands and thousands
of farmers in Iowa who are milking
their cows 700 timesSa year for a dol
lar head" is the way Mr.. Van Pelt
10 g if11n
sands of others who are milking their
are making no profits from them.
Iowa milks 100000 cows. Some
one has estimated that they produce an
average of 40 pounds of butter fat per
head par year. Experiments in various
parts of the state show the average to
be really less. The records of 1900
cows in thes Northern Iowa Dairy I'm
provement Association show an aver
age Of only 1874 pounds and that is
much nearer right. Considering that
thee are thousands of COWS in the
state producing 800 pounds, and more
than thousand producing 400, scores
over 500 pounds, and dozen over 600
pounds, there must be many cows in
the state producing less than 1874
pounds or nearer 100.
Now what does a 100 pound butter
fat COW do for you? Her butter fat is
worth $685. her calf, skim milk and ma :
nure are likely to pay for barn room
and the work Of feeding her; maybe you
can raise the feed oil high priced Iowa
| land for $2s. but you can't feed COW
| as she should be fed on that much;
that leaves 81 to pay for the work of
milking twice a day and at least 700
! times a year.,
Iowa farmers. many of them, COM
plain about the trouble they have in
making anything on high priced land,
yet they Will milk 700 times year for
doller They must love the exercise.
Contrast this 100 pound COW with
400 pound COW. which will produce
butter fat worth 1920 a year. 1t NAV
cost $50 to feed her. but even then she
leaves profit of $50 without any in
! crease IN labor. You can milk one co,
like that and make as much money in
year as by milking sixty COWS of the
other kind
There is no other branch of agricul-
turc that offers such chance for de-
NeIopment and money making, declared
Seer tary Var Pelt. He pointed the
way to Improvement to be, first, by the
selection OF good sires with a long line
o. good mothers behind them, and then
oy intelligent care.
leo Cream Laboratory.
The first exclusive college ice crea n,
laboratory in the world has Just been
opened at Iowa State College for the
sturents enrolled in. the dairy short
course. Prof. NJ. Mortensen, who ranks
as the foremost ice cream expert in
the country. planned the laboratory
months ago, but it was completed only
this week and the short course men are
the first to use it.
The laboratory is getting full use.
too. Nearly hundred students are
now enrolled in the dairy courses and
practically all Of them are taking work
In Ice cream making as we'll as butter
making and creamery management and
the like Ice cream manufacturing
has come to be a part Of the business
OF every modern creamery plant. These
students come from all parts of the
United States and Canada. They rep
resent about fifteen different states
and provinces: they come from On
tario on the north, Texas on the south
Utah on the west and Vermont on
the east Eastern men who wrote to
a New York ice c1eam trade journal
asking where they might get training
in the ice cream manufacture, were re-
ferred to Professor Mortensen.