Year: 1874

AAO11Oh VIII COAIRlS ~HAtA SOOA suggestion made, last week, and furnish \ for publication in this article something in relation to the sointer care of the dairy and preparing the milk for transportation. Should l continue my connection with the enterprise on the Shepaug, ] will fol- low 1t up with others. I do this with much \ reluctance, because tho more experience I have in the producing and marketing of milk, the more I find there is to learn, and also how difficult It is to present the subject to others in all it's phases, so that they may fully profit by that experience. But if doing this will answer the purpose, 1t will save the time and labor of answering a great many individual in- quirer. sz. zz A. se za- M

 Within reasonable limits what Is worth doing at all is worth doing we'll, and to no enterprise does the rule apply more invariably than to this. The farmer who makes his preparations to embark in the business with the purpose to make it permanent business and who will make his preparations accordingly, will be the most successful. The great trouble is that most farmers go into it as an experiment, without proper investigation, and a great many of the annoyances experienced by some shippers are the consequences.

 The first In order of preparation for a winter dairy, is to have the barn and sta ble conveniently arranged for storing the hay, grain, roots and whatever is to be fed to the COWS, and for supplying them with it with the least possible labor, not forgetting the water in which to cool the milk. The milking stable should be so well constructed that with the animals in it, 1t will not freeze ill zero weather, all winter. At the same time, there should be sliding windows, easily opened OF shut, | for the needed ventilation. Feeding COWS meal, at g, or over, per 100 tbs., that will be needed to keep them warm in cold stable, is vastly more expensive than a warmly constructed stable. The stable should stand over good, deep cellar that will not freeze, and, with suitable absorb ents large per cent. of the cost of grain 1 feed may be saved, and used to enrich the 1 farm. In the most convenient arrange ments have yet seen, the cow-barn ex- tends out from the main barn. in the form or an ell, and is 26x36, furnishing room for 9 COWS. This opens into the main barn under the floor which is the same width G. e.) 26 it., and where are the water for cooling the milk, and the ground feed, and roots, all of which are carried ill by railroad track, thus avoiding all the hand lifting. The COWS should be kept in the stable g out of the 24 hours, cold or warm. In such a stable, with good, regular care and feed. the COWS will present perfect picture of animal con- tent and enjoyment, and will give more milk i'll the six winter months than in the six summer months at grass. When they are so cared for as to secure good, gen. erous flow of milk, it will be a better ar ticle than can be obtained from half frozen, poorly cared for animal

 What is wanted is pure, swect and clean article, whether it be for shipping or home use and manufacture. The first condition, all may understand; but I am sorry to say, many do not realize it's bear ing upon the reputation of any road, and large part ofthe annoyances experienced | on She Connecticut railroads is because some one of these conditions are not full | filled. But of the two first, will speak at another time. The last is what is giv- | ing some trouble on the Shepaug, and it does require good care to keep milk clean. The best suggestion I can make is to se- euro the COWS in stancheons, have them stand on a raised floor, four or five inches high. This platform may be 4 it. 4 inches to it. inches long, according to the size of COWS; let the floor behind be level. do not like a trench. Then cut off the switches from the tails as soon as they go in the stable in the fall, and always brush off the dust from the cows side, limbs, and udder, and then draw the milk. No amount of straining will get out the fine dust or the dirty drippings from the hands of dirty milker, or the flavor it commu- nicates to the milk. Immediately after milking, place the can in the water, and with tin dipper (no wooden article should ever be used in milk that is to be shipped) stir it just moment-three or four times, up and down in each can, are enough-and the cream will rise just enough to give fine look to the milk when it arrives in New York. But in freezing weather it should not be carried to the depot long before train time. Milk IS greatly injured by freezing solid, and when boiled presents soapy appearance. The business of shipping requires about two-thirds as much time in winter as in summer, and is summed up in facilities for producing an article that shall fulfill the conditions of purity, sl0eet'aess and cleanliness If the farmers on the line of the Shepaug will strictly persevere in shipping such an article and no other, and will have it ready by the 1st of April, there is an opportunity to place anywhere from 200 to 300 cans with the best class of milkmen. Any one who wishes to avail themselves of this opportunity, should ! communicate with me before the first of l March. Other demands on my time pre- vent my presenting this subject as I | would like, but if you get it at all, you must take it as it is

 ,4iss Yours truly,

 N. HART.

 In my former article, read Butter and | Cheese, instead of Churn; and in second 1 dairy, $40, instead of 23.44O. l

 The TWISTED Woman Suffrage meeting | was a very srccnasfu1 ono Gonon'c Hall |