Democratic Sentinel, Volume 15, Number 33, Rensselaer, Jasper County, 4 September 1891 — THE DAIRY. [ARTICLE]

THE DAIRY.

Water the Cows. In hot weather more than ordinary care should be taken in making it easy for the farm stock to get water frequently. This is especially necessary for cows giving milk. A man who has pure running water in his pastures is the exception generally, and the trouble of driving cows to water often leads to neglecting them until from the want of it they will run violently the moment they are let out and heat themselves and then drink to execas. Milch cows in summer should have access to water at least three times a day, no matter how much time it may take, and oftener than this would be still better. I believe a farmer can neglect almost anything else better than to let his cows suffer for want of <Vator.— E. B. Overfeeding for Fain. , It must be unfortunately recognized as a fact that show stock must be fat, very fat But is It not time we got over that sort of nonsense? At the fat stock shows it is part of the plan that the animal bo fat. The theory is that it shall carry all the fat it can, and that thon we shall be told how the fat was created and what it cost to make IL The fat stock show is to show us the comparative value,of animals as meat producers, and the comparative cost of production. But the fair has no such purpose. If it had, the fat stock show would not be needed. A lean animal will give us as good an Idea of the breed as a fat one, and a mighty sight better idea. The objection to this stuffing process by which animals are fatted for the fairs is that marry normals are greatly Injured by IL— Western Rural.

Dairy Hotes. There is one advantage in having the cows “come in” in the winter and that is that the calves are apf to have better handling. A creamery properly constructed and properly managed, with Intelligent patrons behind it, will always prove a benefit to the community in which it is located. • * There are great quantities of feeding material on the farm that have littlq or no commercial value in their crude state, that can be sold at a profit If reduced to marketable produce through the medium of- the cow. That first-class milk and butter can be made from ensilage is now settled beyond dispute. Perhaps all farmers are not sufficiently familiar with the best methods of handling ensilage to accomplish this result, but it is done by many. “It’s genuine cow butter, is it?” asked the customer. “It Is, sir,” replied the dealer, as hq turned the oleomargarine label around out of sight and slapped a two-pound chunk Of the golden massdnto a wooden dish. “It comes from a genuine cow.” A Janesville, Wis., druggist recently sent to Chicago and secured a supply of oleomargarine. This was made Into pats and numbered No. 1. He then procured a supply of flue dairy butter, which was Also made into pats and numbered No. 2 It was displayed in his store and a.large number of Janesville ladies voted on it. The votes stood as follows: No. 1 ha<J 141 votes as butter; No. 2 had 156 votes, No. 2 being the'butter. Ten voted both oleomargarine and fifteen both butter. Fifty dollars should be the minimum earnings of a dairy cow, and gfest excellence is easily attained that will increase it to SIOO apiece. Farmers can do this with high-grade ;’cattle, such as each of yqp can raise from native cows upon the farm. I find that the use of purebred Guernsey bulls on our common cews, and raising the heifer calves, will soon bring about the kind of a dairy every farmer should own who intends to make the butter dairy his farm business. —H. Talcott