. Breeder and sportsman. Horses. November 5, 1904] ©h£ gveebev onto gftrxurtsntcm 13 Dairy Notes. The test of the churn will show the quality o£ the milk. The time and place to salt butter is in the churn. Cowt should be fed according to their age, size and requirements. The dairy cow Bhould be selected with individual capability for this position. Comfnrt is very essential in keeping a cow up to her best in milk-giving. In making the moBt in dairying the by products must be used to the best advan- tage. A heifer calf intended for a cow should be trained with this end in view. Cream should not
. Breeder and sportsman. Horses. November 5, 1904] ©h£ gveebev onto gftrxurtsntcm 13 Dairy Notes. The test of the churn will show the quality o£ the milk. The time and place to salt butter is in the churn. Cowt should be fed according to their age, size and requirements. The dairy cow Bhould be selected with individual capability for this position. Comfnrt is very essential in keeping a cow up to her best in milk-giving. In making the moBt in dairying the by products must be used to the best advan- tage. A heifer calf intended for a cow should be trained with this end in view. Cream should not be churned the day it is token from the milk, but should be al- lowed to ripen. The character of the feed decides to a very great extent the yield and quality of the butter from any cow. Succulent food increases the flow of milk, but does not materially increase, the proportion of water in it. The relative proporti ns of fat and casein are changed in a marked manner by a change in the ration. An extra yield of butter will naturally follow the use of richer feed if the cow has been well selected. In getting butter ready for market par- ticular care should be given to have it put up neatly and as clean as possible. The quality of the product counts for more in the dairy than any other indus- try. Nervousness and viciousneBS are engen. dered in the-ill-treated cow, and are transmitted to her offspring. Foaming of cream in the churn may be due to too low or too high temperature, or too long keeping. When the cream is perfectly ripened before churning the churn gets out more of the fats and the buttermilk carries away less. The producing of fat varies greatly in milk, but it varies more with the poor milk of poorly fed scrubs than with other classes Always churn just as soon as there is cream enough, and sufficient acidity de- velops. If cream is held beyond this it will be injured. There is at least one good advantage in keeping cows, and that is, if the milk can not be turned
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Keywords: ., bookcentury1800, bookdecade1880, booksubjecthorses, bookyear1882
