Democratic Sentinel, Volume 15, Number 52, Rensselaer, Jasper County, 15 January 1892 — THE DAIRY. [ARTICLE]

THE DAIRY.

Herefords as Dairy Cows, “A novice” inquires if Herefords are fairly good for the dairy. The milk of the Hereford cow is very rich in quality hut the quantity is small. She is not intended for dairy purposes. That is to say, if the object is principally milk and its products, it would be better to select some of the distinctively dairy breeds. If r we wisn to produce- beef, and the milk is of secondary importance, the Hereford is as good as any cow if not better. Yet it is but fair to say that not long ago a man who is engaged largely in the dairy, said that he wanted no better cow than the Hereford. But we repeat, the Hereford is a beef breed, and as long as we keep that fact in view and act accordingly, we shall not be disappointed. The llolstein-Friesian or the Jersey would give better satisfaction as a dairy cow.—Western Rural.

Cream from Many Fans. “He that would get milk in the pail and butter in . the churn must first put them into the mouth of the cow,” is an old and true proverb and will not admit of any variation. It is not advisable to use sour buttermilk as a starter, for any fault in the butter will not only be perpetuated but increased by this system. The same applies to sour cream not especially ripened by itself from day to day. Balancing of the nutritive value is the great principle of food composition for cows, hut Prof. Robertson, of Canada,-says he has found payability of the feed of more importance than a strict adherance to the balancing of the nutritive ratio. The average specific gravity of milk is about 1030. The difference between this and 985 brings the cream to the surface; it is so little that the cream makes haste very slowly. The globules never all come to the surface. Other circumstances being the same, the largest ones rise quickest.