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HOME AND FARM MAGAZINE SECTION
Livestock and Dairy
Facta About Care of Farmer«’ Feeder« and Aid« to Greater Milk Production.
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Competition in the dairy mar-
$> ket is keen these days. To get
<s> the top price from the creamery
the farmer must produce the
<& best article. The dairyman who
3> wants to get such a price will
<8> find it worth while to consider
<& the following article. Mr. Simp-
i> son is instructor at Oregon Agri-
<9 cultural College. He will con­
s’ elude his subject in next week’s
$ issue.
♦
By O. Q . SIMPSON
HE most serious problem confront­
ing the dairy industry of Oregon
today is the poor grade of cream
delivered to the creameries. Cream is
often two weeks old when delivered,
and not infrequently is in a stale and
even putrid condition. Good butter can­
not be made from such cream.
A large amount of New Zealand but­
ter is being imported to our markets,
some of which is of very good quality.
If the dairyman wishes to continue to
receive the good price for butter fat
that he has enjoyed in the past, he must
deliver better cream to the creamery.
The creamery will then be enabled to
make a quality of butter much better
than it is possible to import, since it
requires from 60 to 90 days to put New
Zealand butter on this market.
I t is not necessary for the dairyman
to purchase a lot of expensive equip­
ment or hire additional labor in order
to produce a high quality in cream or
milk.
Care of Cow.
The eare of milk really begins with
the care that the cow receives. Cows
that are in the best 'o f health, sur­
rounded by the best conditions, and
receiving good feed, produce the best
flavored milk. Strong flavored feeds,
such as kale and turnips, if consumed
by the cow shortly before milking, will
produce the same flavor in the milk.
If fed a number of hours before milking,
preferably immediately after milking,
the flavors will probably be passed off
by the cow. The condition of the cow
will largely influence the amount of
dirt and bacteria in the milk. When
the cow’s flanks and udder are covered
with manure and dirt, some of it will
fall into the milk pail.
Dusty and poorly ventilated stables
cause a large percentage of the dust
and bacteria in the milk, because the
stable air becomes filled with dust and
bacteria which fall into the milk pail.
The same objection is to be made to
feeding dusty feed, while milking, or
even shortly before milking.
T
Tank for cooling milk or cream with well water.
□lustration courtesy Oregon Agricultural College.
should be rinsed off with a little water er will keep the temperature of the
to prevent its clogging up and to re­ cream from rising rapidly.
move any dirt that might dissolve or
break up and pass into the milk.
Where the milk is to be sold in bulk
or bottled, it should be cooled as soon
as possible after being drawn. There
are several ways of cooling milk. The
most common is to set the cans in a
► PECIAL care must be taken with
trough or barrel of cold water. Better
►
spring dairy calves or they will
results are obtained by having a con­
not develop properly. The fall
tinuous flow of water. While cooling, calf does not have to fight the flies
the milk should be kept well stirred in nor is it turned into pasture to shift
order to cause a more rapid cooling. for itself like the spring calf.
Milk is a poor conductor of heat, and
The cow should freshen in a box stall
unless stirred occasionally, the milk near and the calf should remain with her
the center of the can will stay warm for the first two or three days so as
for some time after that near the sides to be more certain of obtaining the
are cooled. There are a number of de­ colostrum milk. Until it is three weeks
vices on the market for cooling inilk old, the calf should be given the moth­
and cream. Most of them use running e r ’s milk three times a day at the rate
water which flows through the inside of three to five pounds per feed. The
while the milk flows down over the out­ amount may then be increased slightly,
side surface. These contrivances pro­ and the calf fed only twice a day. Great
duce rapid cooling, but use several times care should be taken to keep all feed
as much water as the volume of milk. ing utensils scrupuously clean.
Relative amount of exposure to contamination with covered and open milk
Open Air Ideal.
In selecting a eooler of this type, do not
forget to look for ease of cleaning.
The ideal condition for the milking
of a cow would be In an open field with
a moist, clear air; the cow, of course,
to be dean and healthy. This condi­
tion can be approached by having a
clean stable, free from dust and by
moistening the hair on the udder and
flanks with a clean, moist cloth. This
serves to make the hairs stiek to one
another and to retain the dust. The
praetice of wetting the hands with milk
cannot be too strongly condemned. If
anything is necessary to soften the teats,
a little vaseline may be used.
The milk should be drawn into spall
top ails. Pails with small openings in
the tops reduce the amount of exposure
to the atmosphere, as may be seen by
the accompanying sketch. Experiments
have shown that the use of the small
top pail reduces the bacterial content
approximately SO per eent. Such pails
are not expensive. I t is also well to
examine them when purchaaing, to see
that there are no ereviees or unsoldered
places to retain milk partieles. Some
milkers may find the small top pail a
little awkward at first, but will soon
find that all of the objections disap­
pear.
Remove Milk Soot.
The milk should be removed from the
stable as aooa as possible after being
drawn. If it remains long ia the stable,
it is likely to take up stable odors.
Straining is done to remove dirt sad
occasional hairs, but it does sot reduce
the bacterial content of the milk. If
the milking period is long, the strainer
If the cream alone ia to be sold, the
separating should be done before cool­
ing down the milk, and the cream cooled
immediately by one of the methods men­
tioned. A rich cream haa better keeping
qualities than a thin cream. B utterfat
does not furnish food for baeteria. The
bacteria that grow in cream derive their
food from the skim milk present in the
cream. A rich cream, therefore, testing
from 35 per cent to 40 per cent, haa
better keeping qualities, because there
is lees food for baeteria. Stirring cream
twice daily, if kept any length of time
before churning or shipping, will pre­
vent a hard layer forming at the top
and the skim milk settling at the bot­
tom. Before two lota of milk or eream
are to be mixed, both should be cooled
to the same temperature. If one lot
is warmer than the other, rapid souring
will likely be the result.
The eream containers should be kept
covered after the cream has been cooled.
When expoeed to the air, eream forms a
leathery layer over the top, and unless
in very clean air and surroundings, it
may also become contaminated with
dust. Deliver the eream often, not lees
than three times a week la summer sad
twiee a week ia winter. Even though
kept under the very best conditions,
it will develop stalenees if kept too
long. If the can is to be hauled any
distance in the sun, eover it with a blan­
ket or burlap, saturated with water.
The moisture evaporating from the eov.
Separate Before Cooling.
THE
Sim p lex
S t a n d s for quality,
and quality is what
pou want in a separa­
tor.
The better the sep­
arator the more dol­
lars, for you get a
“ Simplex” and save
all the butter fat and
make more money.
fo il Line Dairy and Creamery
Supplies.
Monroe & Crisell
Dairy Dept.
12« Front St., Portland, Oregon.
W A N T E D - F A R M LAND
We have city property to exchange
for farm lands. TeU us what you have.
We will consider livestock, with or
It is often advisable to feed whole without land. Will exchange western
milk until the end of the fifth week, land for eastern land or elty property.
but skimmed milk may be substituted at
SWANK B R O T H E R S
the end of the fourth, depending upon
611 Northwest Building.
the condition and value of the calf.
Portland, Oregon.
Calves should not be fed roughage Main 4190.
too early. They will begin to eat it
when two or three weeks old, but un- If you want—
s it is given in small amounts, diges­
FEED
tive disorders may result. Until the
GRAIN
calf is two months old, fine mixed hay,
FLOUR
which has less tendency to cause scours,
SHINOLE«
is better than d e a r elover or alfalfa.
I Can Save Yon Money
Small amounts of silage leaves may be
Write Me.
$. E. GILBERT
fed after the ealf is one month old.
201 Washington St., Portland, Oregon
Grain in small amounts may be fed
after the calf is two weeks old; a
good mixture is five parts of whole oats,
three parts bran, one part corn meal,
and one part oil meal. It should be
given dry in order to compel thorough for dreteed meat*, poultry, bntter, eggs
mastication. When fed in this man­ and fruita. Potatoes nod onion* bandied
ner, immediately after the milk, it also in ear lota Prompt Eeturaa.
helps to prevent ear seeking.
It is not advisable to turn young
Writ* n* for onr regular market let­
calves onto pasture, as grass is very ter.
laxative. The barn is more even in
temperature, also eooler, and if kept
¿UR NETT 4 SON
clean and dry, much more suitable for
General Produce Merchant*
the development of the ealf.
DAIRYMEN
Highest Cash Prices Paid
143 Front Street, Portlend, Oregoo.
Cash Register Bargains
Our priese about half other dealers. We
pay highest pries for second hand regia
ten . We do expert repairing and guar
antee our work. Will exekanr* to suit
your requirements. «UNDWALL CO., «03
2nd svenne, Seattle. Phone Main 1180.
HIDES
m s . WOOL, P B L T S . 1AO
H T B IA 1 D S T B W A IT OO..
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