Democratic Sentinel, Volume 15, Number 19, Rensselaer, Jasper County, 22 May 1891 — THE DAIRY. [ARTICLE+ILLUSTRATION]

THE DAIRY.

A Merciful Stanchion. The accompanying illustration, tttkon from the Rural New Yorker, Is of a stanchion that will recommend itself to every farmer who has stall room for cattle.

It is hung at the top and bottom on a short chain, slack enough to give several inches play in any direction, allowing the cow to rise in an easy and natural manner. It gives her as much freedom and comfort as possible and keeps her in placo, Is strong, and neat in appearance. The width of the stall will depend on the cattle; 3)tf feet is, perhaps, a good average width; Jorsoys and the smaller breeds may do with less, while the Short-horns and Holstoins may need more. The samo is the case with regard to the floor; taking 4 % feet as the average length, make the gutter 8 inches deep and 14 Inches wide, then the manure will not cause trouble. Mangers should bo Id inches wide at the bottom, 2 feet at the top and 3 feet deep, with a door in front, so that they can bo easily cleaned out. Dairy Notes. We shall never have good sweet butter as long as the pastures in summer are full of weeds. Ik the butter will not come try adding warm water, with a little jialt to the cream. It Is highly recommended. When sawdust can be had would you advise its use for bedding cows? asks a correspondent Yes, it makes good bedding. While milk and butter, of course, take something from the soil, we need not worry about the matter. Dairying will never ruin the soil. The oleomargarine people are all tho time trying to force their compound down the throats of tho people. Let us givo them more and sharper laws upon the subject., Potatoes are recommended for feeding cows for four or five weeks before calving, as a preventive of milk fever. Any sort of feeding that will prevent costiveness is good. An exchange says that not one purchaser in ten is satisfied with the cheese he buys. Well, if that is true, the cheese market must necessarily be in a deplorable condition, and cheese makers should seriously Inquire Into the cause. Now let us go for our legislators to induce them to pass a bill that will compel the public eating-houses to give notice to the public that they serve oleomargarine, if they do it. The sale of oleomargarine is Increasing, and tho chief and almost only cause of it is that hundreds of hotels, restaurants, and boarding-houses defraud their customers by serving the stuff on their tables. W'e see it stated that putting kerosene in the churn, in making kerosene emulsion, does not improve the churn for making butter afterwards. We have not the slightest idea that there is a man who is so much of an idiot that he would attempt to use the same churn for both purposes.

A MERCIFUL STANCHION.