The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1926-07-15
AGRICULTURAL NOTES

Beeves From u. Farm Top Carload
Market-Fifty- three Hereford calves
bred on the Schermerhorn farms in
Mahnomen county and used by the
animal husbandry division Of the uni.
versity in feeding experiments of 217
days. duration at University Farm
recently topped the seasons carload
market price at South st. Paul. Thir-,
ty-nine steer calves in theg roup, av-
eraging 943 pounds, scored at $10.25
per hundred weight, while ID heifers
included in the consignment brought
$40 per hundred weight.
r.
Gives "Hints" On Care of Cream
In Hot Weather-Lack of proper
care of cream on the farm in warm
weather is costing farmers thousands
of dollars annually, according to the
Blue Valley Creamery Institute. Since
three times as much milk and cream
is produced on the farm in summer
than in winter, proper care given to
cream during the warm weather de-
termines to a large extent the farm
er's income from his cows for the
year. This is especially true now
when better creameries pay a prem
ium for sweet cream.
With a view of helping farmers in
the care of their cream in warm
weather, the following ''hints" have
been prepared by the Institute:
Observation-Disclosures of utensils
and low temperature are the con-
trolling factors that determine the
quality of cream. An unwashed sep
arator contaminates the craem off
the next separation, and high tenn
perature does the rest. Cream pro-
duced under such conditions will not
only become intensely sour but is
also likely to become yeasty and
foany. Further, it will develop a
disagreeable odor. In all, it makes
a very poor quality of butter which
always sells at bottom prices. The
use of clean utensils and washing the
separator after each separation by
taking the bowl apart, will prevent
this.
Low Temperature-Milk should be
separated after each milking and the
cream at once set in tank, barrel
or tub Of water as cold as possible.
Stir the cream a few times to hasten
the cooling. Do not set the cream
can on the back porch or under a
tree expecting the air 20 cool the
cream. Water cools the cream 81
times as fast as does air--even in
parts of the country where the water
gets quite warm in summer. In the
absence of a running spring, fix up
cooling tank between the pump and
the watering trough. Any big tank,
tub or barrel may be used that is
large enough to hold two cans, ship
ping can and a small can. Hold the
warm cream in the small can till it
is thoroughly cooled, then AID the cold
cream to that in the shipping can al
ready cooled. Never pour warm
cream in cold cream. If you do, you
will simply have a larger batch OF
warm cream to cool down again.
Frequent Delivery--Deliver or
ship the cream as often as possible.
The longer the cream is kept on the
form the more time it has to spoil.
In hot weather cover the cream with
a wet blanket while it is taken to the
station. See to it that it is not al
lowed to stand in the hot sun while
waiting for the train.
-Q-
University Cow is Class BIB Cham
pion-The new state champion Guern-
sey COW in Class BIB is Commas Dim
pie of Lakeside 108715, senior
four-year-old owned by the University
of Minnesota and attached to the
dairy herd at the Grand Rapids sta
ton. Beginning her record at four.
years and 324 days, she produced 49,
1872 pounds Of milk, containing
Gal. z pounds Of butterfat. She
made her double letter requirements
by carrying calf during the record