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About The gazette-times. (Heppner, Or.) 1912-1925 | View Entire Issue (May 14, 1914)
5 Livestock and Dairy Facti About Can of Farmen' Feeden and Aidi to Greater milk Production. HOME AND FAEM MAGAZINE SECTION Competition in the dairy mar- i v ket is keen these days. To get $( 3 the top price from the creamery $ $ the farmer must produce the best article. The dairyman who $ 8 wants to get such a price will $ find it worth while to consider the following article. Mr. Simp- son is instructor at Oregon Agri- cultural College. He will con- $ $ elude his subject in next week's issue. By 0. 0. SIMPSON. THE 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. Oood 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. It 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 Oow. ' The care of milk really begins with the care that the oow receives. Cows that are In the best of health, sur rounded by the best conditions, and receiving good feed, produce the best flavored milk. Strong flavored feeds, inch 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 eow 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. Open Air Ideal 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 clean 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 stick to one another and to retain the dust. The practice 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 small top ails. Fails 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 50 per cent. Such pails are not expensive. It is also well to examine them when purchasing, to see that there are no crevices or unsoldered places to retain milk particles. 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 Soon. The milk should be removed from the stable as soon as possible after being drawn. If it remains long in the stable, it is likely to take up stable odors. Straining is done to remove dirt and occasional hairs, but it does not reduce the bacterial content of the milk. If the milking period is long, the strainer P77777I Tank for cooling milk or cream should be rinsed off with a little water to prevent its clogging up and to re 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 eans in a trough or barrel of cold water. Better results are obtained by having a con tinuous flow of water. While cooling, the milk should be kept well stirred in order to cause a more rapid cooling. Milk is a poor conductor of beat, and unless stirred occasionally, the milk near the center of the can will stay warm for some time after that near the sides are cooled. There are a number of de vices on the market for cooling milk and cream. Most of them use running water which flows through the inside while the milk flows down over the out side surface. These contrivances pro duce rapid cooling, but use several times as much water as the volume of milk. tssc- va FA vn v i i i WIM Relative amount of exposure to contamination with covered and open milk pall. In selecting a cooler of this type, do not forget to look for ease of cleaning. Separate Before Cooling. If the cream alone is to be sold, the separating should be done before cool ing down the milk, and the cream co$cd immediately by one of the methods men tioned. A rich cream ban better keeping qualities than a thin cream. Butterfat does not furnish food for bacteria. 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, has better keeping qualities, because there is less food for bacteria. 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 lots of milk or cream 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 cream containers should be kept covered after the cream has been cooled. When exposed to the air, cream forms a leathery layer over the top, and unless in very clean air and surroundings, it may also become contaminated with dust. Deliver the cream often, not less than three times a week in summer and twice a week in winter. Even though kept under the very best conditions, it will develop stateness if kept too long. If the can is to be hauled any distance in the sun, cover it with a blan ket or burlap, saturated with water. The moisture evaporating from the cov. Wvrr o ere tier. - "apart with well water. Illustration courtesy er will keep the temperature of the cream from rising rapidly. SPECIAL care must be taken with spring dairy calves or they will not develop properly. The fall calf does not have to fight the flies nor is it turned into pasture to shift for itself like the spring calf. The cow should freshen in a box stall and the calf should remain with her for the first two or three days so as to be more certain of obtaining the colostrum milk. Until it is three weeks old, the calf should be given the moth er's milk three times a day at the rate of three to five pounds per feed. The amount may then be increased slightly, and the calf fed only twice a day. Great care should be taken to keep all feed ing utensils sorupuously clean. It is often advisable to feed whole milk until the end of the fifth week, but skimmed milk may be substituted at the end of the fourth, depending upon tne condition and value of the calf. Calves should not be fed roughage too early. They will begin to eat it when two or three weeks old, but un less it is given in small amounts, diges tive disorders may result. Until the calf is two months old, fine mixed hay, which has less tendency to cause scours, is better than clear clover or alfalfa. Small amounts of silage leaves may be fed after the calf is one month old. 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 mastication. When fed in th'is man ner, immediately after the milk, it also helps to prevent ear sucking. It is not advisable to turn young calves onto pasture, as grass is very laxative. The barn is more even in temperature, also cooler, and if kept clean and dry, much more suitable for the development of the calf. Cash Register Bargains Our prices about half other dealers. We pay highest price foT second-hand regis ters. We do expert repairing and guar antee our work. Will exchange to suit your requirements. SUNDWALL CO., 805 ana avenue, aeattie. rnone Main 1180. Spring Calves 1 WfTTTTk vv VA rs- Drotn Oregon Agricultural College. THE Simplex 3 1 a n d s f or quality, and quality is what rou 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. full Line Dairy and Creamery Supplies. Monroe & Crisell Dairy Dept. 126 Front St, Portland, Oregon. line WANTED-FARM LAND We have city property to exchange for farm lands. Tell us what you have. We will consider livestock, with or without land. Will exchange western land for eastern land or eity property. SWANK BROTHERS 611 Northwest Building. Main 4190. Portland, Oregon. If you want- TUIRYMFN FEED v ma avBjui i GRAIN FLOUR SHINGLES I Can Save You Money Write Me. S. E. GILBERT 201 Washington St., Portland, Oregon Highest Cash Prices Paid for dressed meats, poultry, butter, eggs and fruits. Potatoes and onions handled in car lots. Prompt Returns. Write us for our regular market let ter. ' BURNETT A SON General Produce Merchants. 143 Front Street, Portland, Oregon. HIDES TUBS, WOOL, PELTS, EAO. HIBBABD-8TEWABT 00., Seattle, Wuh. Write for price list end thipinf Ugi. (Please mention this piper.) 1