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