The Grangeville globe. [volume] (Grangeville, Idaho) 1907-1922, 1915-08-12

hours more ana then went nome anu
slept the fitful sleep Of the lazy man.
Pretty soft!
DAIRY HERD DISCUSSED BY SMITH
Continued from page u
Selection.
There are good dairy cows to be
found in all the so-called dairy breeds.
But they are not all as widely known
and as generally distributed as the Jer-
sey, Guernsey, Holstein and Shorthorn.
A profitable or satisfactory herd may
be built up from any one OF these
breeds. 1t Is not my purpose, at this
time. to enter into any discussion OF
the merits OF any special breed.
Whatever breed Is selected, there are
certain fairly we'll defined points of
form or type that are recognized as
indicating the capacity, or adaptation
of the individual for successful per-
Torrance In the dairy. Each and every
one Of these is so intimately related
to and connected with each other, that
in the main the character of one will
influence or modify the other. All
good dairy cows are not of exactly the
same form. Yet there is a certain re-
semblance between all large performers
that make up what Is termed the dairy
type.
These are. in general, a large mouth,
broad forehead, fun bright eye, with
gentle. quiet expression; strong. heavy
jaw, wide nostris, thin neck, clean
throat, thin on top of shoulders, but
widening downward so as to be broad
In the chest, with forelegs we'll apart.
giving plenty of room for lungs and
heart High backbone, ribs springing
hao w
abdomen; milk veins large and crooked.
with large wells; udder starting well
forward, and running we'll up in back.
/. e.. long udder connection. Teats well
apart and of good size and uniform.
Udder we'll veined, free from hair. of
good size but not meaty. Hind legs
we'll apart, giving room for the udder,
comparatively thin TANKS, high, broad
and strong pelvic arch, backbone full
and running level to the tail. II cows
of this type are selected, they will as
rule average well, both in quantity
and quality of product, and will re-
spond to kind treatment, comfortable
quarters, and liberal feed, by an in
creased flow of milk. Whether this
response carries each individual into
the class OF profitable dairy cows, OF
leaves them in the ranks of deadbeat
| boarders, can only be determined fof
each individual by weighing and test
| ing the milk after the cows have been
reasonable time on good feed. They
should be treated kindly at all times
Avoid anything that will disturb OF
| excite them. Feed and water them
regularly.
Testing, Sorting and Feeding.
The profitable dairy COW being a spe-
cific Individual, the dairyman does not
know just how profitable each cow Is
nor just the measure of profit until
with proper feed and care he has done
all he can to establish and maintain
those artificial conditions that have
produced cows capable of manufacture
ing three. four. or even five times the
amount Of feed into milk that their
unimproved ancertors could. BY weigh
ing the milk of each cow, each day,
each week, and keeping the record. the
owner may soon determine the exact
quantity of milk that each COW gives.
Quite as important as quantity is the
matter of quality, and quantity Is new
err an index to quality. / nave in
spected hundreds of diaries, and test
ed thousands OF samples OF milk. The
"Babcock Test is the only perfectly
reliable method i have found for de-
termining the amount OF fat in milk.
| Every dairyman who is DESTROYS OF
obtaining the best results, working in
diligently, building up his herd, and
knowing just what each individual COW
Is doing, should have a Babcock test
ing outfit, and use 1t at least once
every month. keeping a record of the
pounds OF milk for each COW.
In the work of inspecting dairies and
| testing milk. have found COWS rang
/ ing from 600 lbs. of butter per annum
down to 100 lbs. or course, 1t would
per cent OF fat and the number OF
be difficult to fix an arbitrary limit.
But it is safe to say. mark for the
butcher any COW that win not produce
200 lbs. OF butter per year. She would
be. weak foundation for a profitable
dairy. Three hundred pounds is prac-
ticabie and easily within the reach OF
an intelligent dairyman. 1t is not I'M
common to find a dairy OF 10 cows
with one or two that pass the S00-lb.
mark, five or six between 200 and 800.
and the rest below 200. One dairy ]
remember of five cows-one grand.
good COW. giving 30 lbs. per day of 5
per cent milk. two that give 20 lbs.
per day of per cent milk, and two
that gave only II lbs. per day OF 4
per cent milk, the four cows giving 81
lbs. worth Just about the same as the
food they consumed. leaving the own
err nothing for capital or labor invest
ed The one COW returned a profit OF
100 per cent. The owner had never
weighed or tested the cows separately,
| nor stopped to think out the details OF
dairying. After the individual weigh
ing and testing, the two 12-lb. cows
were soon sent to the butcher; two
intelligently selected heifers were add
ed to the herd. and later a third. The
man now has five cows that average
a little over 800 lbs. of butter fat per
COW each year. One of them did one
third better the second year thar she
did the first
II the dairyman win carefully study
the character of each COW. he may
soon determine whether they are in
clined to respond to dairy care II