Democratic Sentinel, Volume 15, Number 44, Rensselaer, Jasper County, 20 November 1891 — THE DAIRY. [ARTICLE]

THE DAIRY.

Keep Economical Cows. The cow tor economy is one that from a quantity of feed will produce the most and best milk or butter. This cow will not be anv larger than is necessary to do her work and she will not-store up a lot of fat that will be of no iparticwla/r use to her owner. She will eat much more feed than a wasteful cow;; but here one point showing ber real economy comes in; while she eats more feed she gives a larger per cent, in return than the wasteful cow. and if we take a herd of economical cows and compare it with.a larger herd of wasteful ones we will only have to furnigh the food of support for .the smaller herd while weigetasmuch milk or butter as the larger .herd gives. The difference between beeping a herd of economical cows-and.a wasteful herd may be the difference between profit and loss; it certainly will be a difference of a wide margin in the profits. The best is ’•the cheapest, whether it be cows, feed or care, and the economical cow is the best cow no matter what .her breed may be or whether she is of any breed; for dairy work alone we must look to the individuality of each cow. —-Stockman and Farmer. Feeding the Calf. The following is a very good ration: First Week, four, quarts new milit at three meals; 2nd, four quarts now aadtwo quarts boiled skim milk at three meals; 3rd, two quarts new milk.and four quarts boiled skim with ■one-half pound boiled linseed at twb meals; 4th, six quarts boiled skim .and two-thirds pound boiled linseed at two meals; sth, six quarts boiled skim aud one pound boiled linseed at two meals. <Qne pound crushed linseed will make rather more than one gallon of .gruel.

Dairy Not**. .Calves fed .milk like a drink .of waiter .occasionally. lProvlbe a .regular supply of salt lor your cows. 'Let them help themselves. lif the cow’s teats get scratched or -cracked grease them after each milking. We believe a regular time for milking is snore important than a regular milker.' Cream that stands till there is a green mould OTer it can never produce gilt-edge butter. Remember that the eye often condemns butter that would be relished if put in neat packages. In practice, one of the chief uses of the milk tester is to mark the unprofitable cows for the butcher. A scant supply B of milk fresh from the cow is a never-failing cdre for scours in calves fed upon 6kim milk. If you are a patron of a co-opera-tive factory—cheese or butter—insist upon every patron taking the best care of his inilk. If you are selling cream be sure, it is in good order when delivered to the driver or at the station, then insist upon full payment for it. A piece of muslin fresh from the bolt is more attractive over a package of butter than a piece of cloth with one or two buttonholes in it. The early care of the calf has much to do with the milking qualities of the cow. Stunted in early life, the calf can never make a cow of the best. Remember, pasturing takes five acres to each cow for six months; soiling feeds a cow on one acre for six months; ensilage feeds a cow on one acre for a whole year Do not compel the cows to wade in mud and slush to'their bellies to get a scant supply of stagnant water. See that they have plenty of fresh water that is easily reached. Care in salting the butter will remove all trouble from “mottling” and pay for the time in better prices. The remedy for mottled butter is a second working after the butter has stood for twelve hours. Don’t be surprised Wat you 6b not

get as much cream as your ncighbo? though your cows are the same breed as his, if yours are on slough pasture and his ara on tame grass, -fed hay and some grain. Feed has much to do with the quality of milk.