Albuquerque morning journal. [volume] (Albuquerque, N.M.) 1903-1926, 1914-11-04
Pure Water in Quantity and Soil Suitable
for Forage Necessary to Successful Dairying

Il for the proper convenience and com
: fort In conducting the work bene-
Il flcially and conveniently; beneflcially
because upon the set habit required
4 from the COW In order that they shall
: gain the confidence OF the operation
. from the milking process rather than
n be In state OF fear and nervous con-
: dItion; under such state Of feeling the
: cows will accordingly give the
r amount of milk with promptness and
In the course OF time will also yield
T more milk for actually they become
in their Inconsistencies to enjoy the
I milking and its effect. conveniency
! IL obvious In the saving Of energy ana
! all pertaining to the economical sys-
TEN Of conducting business.
Here then Il Is important to con-
slider the method OF housing the stock
with barns constructed In such man
ner first to have plenty OF light; Sec
ond, to have plenty OF ventilation;
third, the floor constructed with prop
or drainage, so as to he dry all the
time and easy 10 keep clean, and
fourth. the manger and stable should
be made commodious with opportun-
ity for the herds to freely look around
their surroundings; the barns should
be constructed in a way to avoid all
the current and draft. as such Is very
dangerous and causes the herd 20
contract cold and tuberculosis.
Passing over the attention from the
barn next we reach the place called
the dairy house, another subject even
more important for the reason that
thereis the place to keep the milk and
by-product derived from II: conse-
quently II Is proper that such build |
ing should be constructed with all re-
quirements for regulation of temper
ature light and space. and particular |
~ clean. II Is necessary that such n
building should be constructed either |
In brick. stone or concrete; the thick
ness of the wall will be factor in
controlling moderate temperature
for the purpose to ripen the cream in
the required time and the by-product
of the milk. The height OF the cell
Ing Will materially help in circulat-
Ing the air at the time when II is re-
quired to keep everything locked up
under the contrasting element OF the
weather, so II Is readily seen how
important II Is that the dairy house
should be constructed TO meet every
requirement in order that the produce
should be Of the highest standard in
cleanliness. in taste. appearance, hy-
giene and quality in order to receive
the top market. The making of but
ter on the farm following the previous
observation Will help the dairy man
in establishing a standard of economy
and efficiency In which his business
will give him the fullest return con-
sistent with the investment. "a
Butter for the Market.
Another suggestion that will not be
amiss in that score. and that is. during
the season when the market is crowd
ed from over reduction. a dairyman
should always keep In view the fact
OF knowing how to make butter for
the regular market. and the preserva-
ton for the season in which the
scarcity OF the product according to
the law Of supply and demand will
give him larger returns for his prod
uct
Feeding. In this department is nee
essary to adopt the rule of nurse
First. as soon az the young calf sucks
from the COW the fever milk, which
usually Will take about three to four
lays. the calf should be taught to
rink or beginning to suck with the
finger first pure milk. and gradually
ut 1t down, replacing II with skim
milk. It is advisable from the time
he calf develops strong diet and pure
milk taken away from Il that GER
ain amount of milk with a pinch of
alt should be mixed with the mix
ure of milk and meal. Such strength
ms the animals physical growth and
gradually will take up any deficiency
hat may be taken from the change.
I should be noted that the tempera-
ure of the mixture given TO the calf
hould always be lukewarm or about
he milk temperature.
In feeding the herd. care should be
aiken that while the milking is going
a the COW should always be supplied
With sufficient feed. because ii is
prevention
While standing just waiting to be
oilSed without having something to
at they are getting nervous. and in
urh = case will have a tendency of
ffccting the quality of the milk, and
lso In giving the milk with prompt
ess such method will apply par
cularly during the season when the
hiking is done in the barn and the
fhzing outdoors is not sufficient for
he herds diet
Testing: In general, with the ex-
option OF states far III advance in
ie dairy business. the early inception
the business of testing was hardly
)nsidered or unknown. The only
ay Of judging the quality of the milk
as to set 1t out in a pan until 1t
ould get sour and whatever cream
as on In given quantity of milk,
lat was recognized standard or
stem, but as II is known that some
ilk produces more butter fat, and
her milk will produce more casaine,
'e testing is very important and -
'ery dairyman should not be without
tester. or 1t will be economical I'M
'r conditions where it is possible to
'ientalize the record of breeding In
sting into one department through
10 association of local dairsmen to
'operiy meet the efficiency and II
onomy of the different localities
No Exact Standard.
Judging: As stated previously there
q no two things alike conseuuenfIv