Jasper County Democrat, Volume 5, Number 13, Rensselaer, Jasper County, 5 July 1902 — GARDEN [ARTICLE+ILLUSTRATION]

GARDEN

A SUMMER CROP. String beans can be obtained during the entire summer by planting once a month for successive supplies. The seed germinates quickly in warm weather, and the plants grow rapidly. They can also be extensively grown for pickling. SELECTING GOOD SEED. Replanting in the field is obnoxious to farmers, hence they should select good seed. When plants are missing in the hills or rows the appearance of the field is not attractive. It is better and cheaper to buy selected seed than to perform the labor of replanting that which would be unnecessary. and which could be prevented by making a proper beginning. The failure to properly prepare the ground, too little care given the covering of the seeds and economizing in the use of seeds are also causes of loss. FEEDING A DAIRY HERD. I have a silo I have filled for two years With a pea vine ensilage for which I have paid $2 per ton for what I have bought. All it has cost me is hauling the overplus from the factory. I commence feeding twice a day. After milking I eight or ten pounds per cow. After they eat this I give them coarse fodder, what they will clean up. I gradually increase the mess of ensilage to twenty or twenty-five pounds per -feeding. I give them all they will clean up after they get used to it, with hay or stalks at noon. My experience has been two years’ feeding with good results. When I change from ensilage to hay or cornstalks, I find the flow of. milk decreases to some extent. To get the best results in feeding pea ensilage, the grain rations should be twpthlrds wheat bran, one-third gluten meal. I find my cows stay in good health and fine condition, with large flow of milk. —Frank Lawyer, in Orange Judd Farmer. VARIETIES OF. CHEESE. The amount of Cheap cheese made and put on the market should not be judged by the skim and part skimmilk cheeses. These latter are made for a distinct purpose, and there is a wide market for them. Cheese makers use skim and part skimmilk with a full knowledge that the results will be of a certain inferior character, and the cheese is so marked when sent to market. The makers are satisfied if they get a few cents a pound. But Inferior cheese made from full cream milk and spoiled in the curing, keeping or some other way, is a direct loss to the maker. The trouble is something that should be averted by following carefully rules that have been discovered through years of study and experiment. There are. of course, many reasons why cheese does not come out satisfactory when good fullcream milk is used. Off flavor of cheese of this character is frequently due to lack of acid in the cheese or to hot curing rooms. In the trade such cheese has such a strong odor after being kept a short time that it is marked down heavily. The remedy is to see that the temperature of the curing rooms is better regulated, and in preventing acidity. This latter is generally due to hastiness in making. When the cheese is made every other day too much starter is used, and the attempt to hurry the work causes the trouble. Another difficulty in cheese making comes from using milk where turnips, rape and weeds are fed freely to the cows. Many of the best cheese makers refuse to accept milk from farmers who feed these articles to the cows. The cheese does not have the rich, clean flavor that the market demands, and sometimes the same trouble is experienced when made from dirty milk. The cowy flavor of iniia will be noticeable in the cheese. Clean milk pails and pans, and clean cows and milkers are necessary for the manufacture of the best grade cheese. One cannot make fancy cheese from poor milk. Try ever so hard he will fail, and the best system of curing will not make up for the lack of fine milk at the start. Pastiness, poor flavor or some undesirable quality will develop from poor milk cheese.—E. S. Warrenton, in American Cultivator. STARTING THE DAIRY CALF. The practice of turning quite young calves to pasture and not continuing their teed of milk and meal is not to be commended, as it seems to be impossible for the young things to secure from the grass, no matter how luxuriantly it grows,-sufficient nutrition for the needs of good animal development. It Isn't enough that the calf lives and is actually free irom “the go-backs;” bin, if it Is worth raising at all, it is worth keeping growing. Its right to be raised for the dairy must be determined by Us known heredity; it must at least have a good dam and a supposedly good sire. It is difficult to tell what a cow will develop Into before she is four or five years old, and as the expense of labor and feed for an animal from calf to mature cow is considerable, it does not pay to waste time and possibilities by fooling with animals that do not have the recommendation of a good inheritance to start with. It follows, therefore, that, having a worthy calf, we should see that it is not banished to a back pasture, where it shall keep alive by Jta own industry and endurance, while it fights flies and

heat and bumps itself against the storms. Th® good cow, the one that eats as large quantities of rough feed and pays a good price for it, is the cotv with a large stomach and powerful digestive apparatus. These must be encouraged and developed as the calf grows, an impossible proposition unless the youiig animal receives enough bulky food to produce stomach distention, the bulky food containing in itself, or being supplemented from other source, those elements that completely supply animal needs. It is true that good pasture grass does supply all these elements in a balanced and perfect form for the mature animal that has the ability to gather tne grass, but the young calf has not the strength of jaw and teeth to graze all the food it needs. The grazing calf that rests as if satisfied, may, in fact, often does, rest merely from exhaustion and not repletion. The pasture for the young things should be under “the eye of the master,” near the barn, where cornmeal and bran or gluten and hay and odds aud ends of soiling crops can regulaly and conveniently be supplied them. In this pasture, or easy of access for the animals, must be a constant supply of pure water. I am aware that such care of the yoiffig animals is characterized by many farmers as “fussiness,” but I regard it only as business attention to valuable property, and without it certainly the man who withholds it has no legitimate assurance of success in raising calves.—W. F. McSarran, in New York Tribune Farmer.

LARGE BUTTER RECORDS. When such cows as Mary Anne of St. Lambert’s and Princess II made their records as butter producers among the Jerseys one of the chief reasons given for doubting the correctness of the records was that the fat in the milk could not have been obtained from the fat in the food. It was therefore supposed that some mistake must have been made by those having charge of the tests. Later it was decided that by some kind of chemical process occurring within the body of- the animal the protein of the foods was converted into fat. Such a theory has never been accepted as final, and now the New York Experiment Station, in a recent bulletin, claims that experiments prove that the fat in the milk may be procured from tne starch i nthe food as well as from the fat in the food, which will be more generally accepted as a fact than that the fat in the milk can be partly derived from the protein of the food. In the investigation mentioned a grade Jersey cow was fed for 95 days on rations varying in total amount, and in protein content from very full to very scant, with an ample supply of carbohydrates (stareny foods), except during the 20 days of light feeding, but with a marked deficiency of fat throughout the entire time. The effort was made to use foods as nearly fat free as possible, the fatty matters being removed from the hay, corn meal and oats by chemical treatment, in order to secure a good test.

With food containing only 5.7 pounds of fat (less than sik pounds) the cow made nearly G 3 pounds of milk fat and gained in flesh. In other words, there was over ten times as much fat in the milk as in the food from which the milk was derived. The cow could not have secured the milk fat from the food, nor from the stored fat on the booy, as she gained in weight, nor could she have formed the remainder of the secreted fat from the protein of the food, as only enough protein was decomposed in her body, while the record was kept, to make less than half of the fat formed during the same time, allowing the highest possible rate for fat formation from protein. The conclusion is, therefore, that part of the milk fat came from the starch, sugar and similar bodies in the food consumed. Experiments made with several cows by changing the rations so as to test with a large supply of protein, the fat being but little, and then giving an abundance of fat in the foods and less protein, starchy foods, also being tested, the tests confirmed as a general law that the starchy matter contributed to the fat in milk. The rations, though greatly, showed great uniformity in digestibility, the cows using about the same proportion of the dry matter fed in each case. The test, with other digestion trials of mixed rations, proves that the feeder will not be far wrong who assumes that 70 per cent, of the dry matter is digestible tn rations made up of silage and containing a good proportion of high-class grains. Diminishing the proportion of protein in the ration appeared to make the whole ration less digestible. The fact was demonstrated that fat cannot be fed into the milk; that is, the milk will not be made richer In butter fat because of the food consumed containing an abundance of fat. In studies of milk production it has been found in general that a ration with a moderately narrow ratio, and containing from two and one-quarter to two and one-half pounds of protein dally, has g*.ven the best results. It is evident that a portion of this protein Is not used directly In maintaining the animal or In milk formation. The cows seemed to make up for a decrease in protein, not by ceasing to produce their normal flow of milk, but by checking the break-down of protein in other portions of their bodies. Any Animal, even one at rest, requires a certain amount of protein in the food, for maintenance, for repairing the tissues, and the cow also requires a certain quantity with which to forth the milk solids.—Philadelphia Record. When a vessel is sinking it takes more than a barber to razor.