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About Corvallis gazette. (Corvallis, Benton County, Or.) 1900-1909 | View Entire Issue (Feb. 8, 1907)
wf-mic pfivlHin niRvmn ffililUSi The following extract is taken from an address by Barton W. Potter before Xbe New England club at Waterville, He.: Having fixixl our ideal as to size and -iairy .qualities, there arises the inter- and sterilized before the starter is pat -isting- quest'on. "How shall we attain Into them. They should never be ex it:'" As the buil is half of the herd, I 'posed in places where dust or bacteria srill begin with him. The first requisite j of any k'nd will have a chance to lodge of a bull to bead a herd of cows is one ta toe- In fact the value of sterlliza -.that will sire deep milking offspring tion immediately before nse cannot 1x5 and -endow them with vigorous consti tutions. In the selection of a young -dairy bull we must take into account "iiis individuality ami his pedigree. When lie 13 old enough to have his ofif . aGpring speak for themselves it is rea- sonably safe to seievt him upon his j they may seem clean, nor should cold -ecord of performance. But as a mat-. water be poured into them for cool er of fact we usc.iHy select him when Ing purposes, but always applied on 4js is quite yonng, and in that case we j the outside. It Is necessary that the are obliged to fall back upon his pedi-, man handling starters should wear jgree and the performance of his for-, clean clothes, so that dust or other ars. for it is hard to tell what a calf , 'orelgn matter will hot drop Into them 3s going to be before !e is six or eight .months old. In the beef breotis a calf can be judg ed by points much easier than in the -dairy breeds. For them a square form 3s the chief qualification, while in the tdairy breeds many of the dairy points do not show up prominently in a caif. T MAINSTAY S GLENWOOD BOY. If we find the color good, the hair fine and soft and the skin pliable, with in dications of a strong constitution, we sure pleased, and if tiiese points are for tified by good breeding, we are reason- amy sare in selecting mm tor use in our herds, but there is always some -chance for disappointment when a bull is chosen in this way. I think we run more chances in this respect than we -need to. 'If we would utilize the services of the (rood old bulls more than we do, we should avoid some chances of disap pointment and improve our stock also. We have fallen into the bad habit of sending our bulls to the shambles when "three or four years old and generally before we know the qualities of their "offspring, and in this way many of our rfinest bulls have been slaughtered pre- maturely. I think our breeding bulla should be 5kept In service until their offspring aiave been tested. If their offspring prove to be unworthy, then the sooner they are slaughtered the better. On the other baud, if their offspring prove to be worthy, then they should be kept in service for many years. Of course there is danger of too much inbreed ing when kept in the same herd, but tt Is not necessary to keep them in the ' ssme herd. They can be sold for use in other herds, or their owners might profitably exchange them. Farmers sometimes trade horses, and why should They not trade bulls also? The Danes are certainly excellent dairymen, and they do not sacrifice their aged bulls us we do here. They keep their breeding bulls until they have been tested, and when one has proved himself of merit as a sire he is kept until he has reached the maxi mum age. A bull is not eligible to reg istration as a pure bred till he is three ! years old and has demonstrated his usefulness cs a sire. Would it not be "well for us to change our rules of reg istry to conform to this sensible sys tem of Uie Danish breeders? How often we are ready to exchange the old bull that has a splendid crop of calves to attest his merit for some young bull with good conformation and pedigree, but without any record as a sire! And how often at public sales of pure bred cattle do we see some aged bull with a splendid record sold at a great sacrifice, while some young bull "with no record is purchased at a big ;price by some one with great expecta tions! This sacrificing of good old bulls !s a foolish practice, and it is time for i-us to show more judgment thnn to let good sires go begging. The handsome Guernsey bull shown In the Illustration, reproduced from 'Country Gentleman, is a son of Glen- 1 twaah r iinincToir ann r otto i rr art. don. He is in service in the highly se lect and very choice Morven Park .r .. . v 1 . ... irfmnM land Davis, Leesburg, Loudoun county, Va. This herd was recently enriched 3y one of the most Important importa tions of pure bred live stock that have teen made Into this country In years. WeeA of NatritJous Food. In all pure breeds the original scrub blood at the foundation is ever seeking reinstate itself. In short, there Is a tendency In all pure bred animals to -sal and less perfect types, and nothing -will more surely and speedily stimu late this tendency than lack of nutri tious food. In the absence of sufficient nutrition the possibilities of perfection Inherited from pure bred sires or dams Jxut partially materialize or wholly fail t9 assert themselves. Wisconsin Ex Ieriment Station. MAKING GOOD BUTTER. Hjs4wleda;e oC Starters Scccuarr T1 Tuata Out tile Best Grades.- The creamery buttermaker most be I familiar with starters. They are a ne cessity for making the- best grade of . hutter. Their value cannot be over estimated, nor can too much care be practiced in handling a starter. In mafcng a good starter cleanliness Is the first principle to be observed, and It is the bnttermaker's duty to see that the utensils used are properly cleaned iou i iiiiy reaium, ana we moca uo i condemned habit of wiping the cam with a cloth afterward, though the cloth Is seemingly clean, should never be practiced. Neither should the Inside of the ves sels be touched by the hands, although can be seen the practice of dipping unsterilized vessels Into the milk after it has been pasteurized, or a finger will be stuck In for a quick estimate of the temperature,- thus Inserting un desirable germs and defeating the ob ject sought Skill In FiniaUiiK the Product. When it comes to the finishing of the product skill means much, for the more neatly it is done up the higher will be the score and the price. There are quite a few. important points to be observed in the process of manufac turing butter. First, of course, is to have the cream properly ripened and cooled to the desired temperature. Next is to stop the churn at the right time, get enough salt and color added to suit the market, get the butter worked Just right, for a good body means a higher score; put it up as neatly as possible and in a shape that will be most desirable for the market, and finally to observe as much sanita tion as possible from the beginning to the finish. The grade of butter de pends somewhat upon the style of churn in use, but it is expected that most creameries will have one of the more up to date and improved styles Installed. They are a little more com plicated than the box or barrel churn, and, it may be said, they are consider ably harder to keep clean. They must be kept clean from the beginning, and it is the butter maker's duty to see that they are. F. A. Jorgenson, Illinois Dairy School. Valne of Careful Stripping. Stripping the cows thoroughly has a tendency to increase the milk flow. Leaving a little milk In the udder has the opposite effect. The principal dif ference between a good milker and a poor one is that the good milker is gen tle with the cowb and conscientiously finishes the job. Any one can milk a cow right, but not every one does It Leaving a little milk in the udder in creases the bacteria content of the next milking slightly, which is another rea son for careful stripping. Dairy Wisdom In Brief Cows are more sensitive and suscepti ble to cold than most other animals, on account of the double drain upon them. There are two extremes in caring fo the cow negligence and overpamper- ing. Avoid both. ' A daily thermometer is quite Inex pensive, and it is certainly a labor saving device. Each individual in the herd should be studied and given the care that she re quires for best production. Two sisters stood side by side in a herd. One required bulky, light food to cause her to do her best; the other required more concentrated food with less bulk. A separator if not properly looked after is a source of many disagreeable taints. Take it apart every time after use and clean It thoroughly, and finish cleaning with boiling water or steam If possible. Scrub brushes are the best articles for use in cleaning dairy utensils. Coarse linen cloths may also be used, but they require more care in keeping them clean. The same method for cleaning utensils should be followed for cleaning cloths. To produce a heavy milker continue to milk up to within a few weeks of the cow's second freshing; then before she has had her third calf dry her off for two months. After the third calf you will have a well developed CiSw that will continue to be a large milker, Mrs. Addle Howie to - ConnectirtK Dairymen. Experiments show that a cow wVsen in full flow of milk drinks from 1,505 to 2,000 pounds of water per month, the average quantity determined by testing a herd being 1,600 per cow. This fact 6hows the importance of un limited supply of water at all season of the year, says the American Culti vator. In every 100 quarts of milk thai farmer sells about SS quarts of water, and when the cow cannot procure wa ter at all times she will fall off In yield. Milk cows should always have plenty of pure water to drink. The best water comes from a good well, with the surroundings clean and right. A clear running stream that is not con laminated is all right, but one never knows for certain about the contam ination. Ponds usually become foul nd stagnant and altogether unfit for rows to drink from. SLAUGHTERING HOGS. CoBTenleneei For Bntcaerins on the Fern. ' t I It is an easy matter to plan an ideal equipment for butchering hogs and caring for the product on paper. One could figure out just the form of ta bles and scalding vats that would af ford the greatest convenience, but such description would be of small practi cal benefit, because the average fann er has use for such equipment for only a few days in the year. Slaughtering devices must therefore be simple. Inex pensive and such as will not take up needed room when not in use. The accompanying illustrations, as de scribed In American Agriculturist, are TUB FOB HEATING WATER. given with this idea In view. Three important points arise In considering fall butchering upon the farm where the object is simply to secure a sup ply of meat for family use. First Is the easy and convenient heating of wa ter; next, the making of a simple table and scalding receptacle; lastly, a sim ple device for smoking meat, for it is not often that a closed room can be given up to this special use. The first cut shows a big galvanized iron wash tub set upon a few bricks piled up for the occasion. A small fire can be built beneath, which will, of course, melt off the coating of zinc on the bottom of the tub, but this will do no great harm. Such a tub can be purchased anywhere. It should be set up close to the slaughtering table, and when the water in the tub is hot two men lift the tub by the handles and pour contents Into- the scalding vat, This latter may have a blanket thrown over the top if another tubful of water must be heated. This Is much more convenient to heat water than by means of a set tub, from which all the water must be taken out in palls and carried perhaps a considerable dis tance. The slaughtering table and vat are shown in the second cut. The vat is a sugar hogshead. Make two wooden horses exactly as high as the hogs head and arrange two wide, stout boards, as shown in the cut, with the "tackle" above, suspended from a beam or from a tripod of three stout poles set up over the table and chained TABIiE AND VAT. together near the top. The hog can be lowered into the tub of scalding water by slipping the boards to que side, these being slipped into place again when the carcass has been hoist ed out. Effects of Irrigating; Seilim.-iitu, With such crops as wheat barley and corn, in which the ground is plowed, disked or cultivated in a manner Im possible with alfalfa, the sediment blanket is broken up, turned under and incorporated with the soil. In this situ ation not only is the blanketing effect lessened or done away with, but the sediments are free to exert a fertiliz ing influence or otherwise, impossible so long as they lie upon the surface Inaccessible to the roots of plants, says S. Fortier. If therefore sediments of beneficial character preponderate in such a mix ture the result of their incorporation with the soil will be favorable, and vice versa. Farm Brevities. Those who have no silos will find it not only more economical, but better for the live stock, to run all the hay and corn fodder through a cutter. Put the sleighs, bobs and sleds in order before snow flies, and then when they are wanted they will be ready. Make the pigpens warm and com fortable. Don't be afraid to give the ilgs a warm bed. Frozen swill has used a loss of many a good porker. Look out for decaying vegetables In le cellar. A few will soon cause the ;s of a great many. Sawdust makes excellent bedding and can usually be had for a dollar a horse load. Country Gentleman. Orlndlnar Grain For Sheep. Sheep are better fitted than other anl- als to grind their own grain, conse quently It Is not necessary to do this fcvork unless the sheep have poor teeth. ,Yaluable breeding ewes are sometimes kept until quite old, and their feed Should be ground. ICE HOUSE. O.itkly Built Structure Satisfactory. For many years hundreds of farm ers have gone without ice during the long, hot summers because they sup posed it would cost considerable mon ey ana time to secure and preserve the congealed fluid. But at very Httle expense an Ice house can be construct ed that will hold and keep well all the ice needed for any farmer's family. For several years we used a small cheap ice house that kept the ioa as well as a more costly building con structed over twenty years previously. Some have an idea they must fosago the luxury of ice on account of ex pense, when almost any kind 01 a shed will preserve the ice very wall, provided it is properly packed. Our last ice nouse was a c; constructed shed that took less tbatn a day's work in its construction. We used white oak poles set Into the ground about two feet Some cheap hardwood bill stuff of 2 by 4 and 2 by 6 pieces were used for plates, nail ties, braces and rafters. A fair grade of pine stock boards twelve inches wide were used for siding. The sid ing was nailed on the inside at the poles horizontally the better to resist lateral pressure from the packed Ice and sawdust. A better grade of stock board one foot wide furnished a good roof. Such a board roof should be made quite steep to shed water. The kerfs cut on each edge of the roof boards make the roof practically wa ter tight Fifteen inches should be left between the ice cakes and the walls, as shown in the cut Locate the ice house where good natural drainage may be secured. Tile may be laid to secure more adequate drainage If needed. Cut the cakes so as to break joints, say 18 by 36 inches or 15 by 30 inches, as required by conditions. It will be impossible to make the cakes fit per fectly, no matter how expert the saw manipulator may be. On this account TX 3 IA1 f I i CROSS SECTION OF ICE HOUSE. we always put in one layer, then fit It as closely together as possible. Then we shave over the upper surface of all the cakes with a carpenter's ' ada. The shavings of ice were swept into the crevices between the cakes. When freezing cold a little, water was sprin kled over the whole surface to ce ment the layer solidly together. As each layer is completed the sawdust should be filled in around the sides level with the top and solidly tamped down. Allow no sawdust to remain on top of any layer of ice while filling. Fig. 2 shows the sixth layer ,in and ready for the sawdust. Ice is preserved by being packed away from the air. As hot weather comes on the ice will settle some. Be sure to keep the saw dust tamped down around the sides frequently during early summer, and see that no air boles form, advises a writer in Hoard's Dairyman. When the ice is packed in, cover with ten to fifteen inches of sawdust Leave the gables open more or less to allow free circulation of air over the ice. Remember there will be some waste during the hot summer months, no matter how much pains are taken, and this would be true In the more costly ice houses. Checking? Rot In Potatoes. A thoroughly satisfactory treatment for checking rot in potatoes Is yet to be found. What has proved best in my experience is, first, keeping the storage cellar at a temperature as near 35 to 38 degrees as possible; second, sorting the potatoes after they have completed their sweat in case any indication of wet rot is shown to prevent the rot spreading from the decaying tubers to the sound ones. Dry rot is very rarely if at all transmitted from one potato to another, according to a writer in Or ange Judd Farmer. If the potatoes are left In pits in the field to sweat prior to putting them in the cellar they will usually show rot that may be in them when they are taken from the pit Potatoes which are nearly clean of dirt usually show more rapid spread of the wet rot than do potatoes which are covered with a considerable coating of dry soil. Possi bly the reason for this may be the fact that the dry soil Is not a good medium for passage of the rot from one potato to another. A Few Reflections. The man who keeps books learns to turn everything to account The farmer with a well filled silo and a collar full of mangels is well Shod for winter travel. Work smartly to save all the barn yard manure you can. You will soon want it to put on the spring crops. . Molasses For Feedlna; Steers. Some test3 made in Texas of the value of black strap molasses for feed ing steers lead to the conclusion that the addition of molasses to a fattening ration has always produced an increas ed gain. Addition of molasses to a ra tion of cottonseed meal and hulls low ered the cost of gains. A Serial Story Entitled "LI N GO L N-'S LOVE AFFAIRS" Will Soon be Published In the Gazette This entrancing by WARD HILL LAM ON Lincoln's Mr. Lamonwasthe author of "Lin coln's Boyhood," a serial published in the Gazette a year ago .... "Lincoln's Love Affairs" affords a vivid insight of the life and beautiful womanly attributes of Miss Ann Rut ledge, the object of Lincoln's first great affection, and unhappy mental condition on her death. His short courtship of Miss Mary Owens creates intense in terest and is historically correct. Final Courtship and Marriage of MISS MARY TODD Lincoln's early experiences as a law maker and other interesting incidents in the life of the great emancipator. SUBSCRIBE EOR Published twice a annum, This Story Alone OUR JOB PRINTING Facilities are the Best story was written Law Partner THE GAZETTE NOW week for $1.50 per in advance. is Worth the Price
