Gresham outlook., May 15, 1914, Page 9, Image 9

HOME AND FARM MAGAZINE SECTION
5
L iv e sto c k a n d D a iry
Facts About Care of Farmers’ Feeders and Aids to Greater M ilk Production.
^777771
♦
f t* “
K777777Ì
<S>
Competition in the dairy mar­
’s» ket ia keen these days. To get
the top price from the creamery
<S> the farmer must produce the
■s> best article. The dairyman who
<s> wants to get such a price will
<8> find it worth while to consider
<s> the following article. Mr. Simp-
❖
son is instructor at Oregon Agri-
<i> cultural College. He will Con­
’S» elude his subject in next week’s
issue.
♦
By O. G. 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,
Tank for cooling milk or cream with well water. Illustration courtesy Oregon Agricultural College.
and not infrequently is in a stale and
even putrid condition. Good butter can­
should be rinsed off with a little water er will keep the temperature of the i
not be made from such cream.
A large amount of New Zealand but­ to prevent its clogging up and to re­ cream from rising rapidly.
THE
ter is being imported to our markets, move any dirt that might dissolve or
some of which is of very good quality. break up and pass into the milk.
Where the milk is to be sold in bulk
If the dairyman wishes to continue to
receive the good price for butter fat or bottled, it should be cooled as soon
that he has enjoyed in the past, he must as possible after being drawn. There
S t a n d s for quality,
deliver better cream to the creamery. are several ways of cooling milk. The
and quality is what
most
common
is
to
set
the
cans
in
a
PECIAL care must be taken with
The creamery will then be enabled to
you want in a separa­
spring dairy calves or they will tor.
make a quality of butter much better trough or barrel of cold water. Better
results
are
obtained
by
having
a
con­
not
develop
properly.
The
fall
than it is possible to import, since it
The better the sep­
requires from 60 to 90 days to put New tinuous flow of water. While cooling, calf does not have to fight the flies
arator
the more dol­
the milk should be kept well stirred in nor is it turned into pasture to shift
Zealand butter on this market.
lars, for you get a
order
to
cause
a
more
rapid
cooling.
for
itself
like
the
spring
calf.
It is not necessary for the dairyman
“ 8im plex” and save
The cow should freshen in a box stall
to purchase a lot of expensive equip­ Milk is a poor conductor of heat, and
all the butter fat and
unless
stirred
occasionally,
the
milk
near
and the calf should remain with her
ment or hire additional labor in order
make more money.
to produce a high quality in cream or 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
fu ll Line Dairy and Creamery
milk.
are cooled. There are a number of de­ colostrum milk. Until it is three weeks
Supplies.
Care of Cow.
vices on the market for cooling milk old, the calf should be given the moth
The eare of milk really begins with
and cream. Most of them use running e r ’s milk three times a day at the rate
the care that the cow receives. Cows [
water which flows through the inside <?f three to five pounds per feed. The
that are in the best of health, sur­
while the milk flows down over the out­ amount may then be increased slightly,
Dairy Dept.
rounded by the best conditions, and
side surface. These contrivances pro­ and the calf fed only twice a day. Great
126 Front St., Portland, Oregon.
receiving good feed, produce the best
duce rapid cooling, but use several times
flavored milk. Strong flavored feeds, as much water as the volume of milk. care should be taken to keep all feed
ing utensils scrupuously clean.
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,
4»’r2l
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
■ ¿ .W S
stable air becomes filled with dust and
W A N T E D -F A R M LAND
bacteria which fall into the milk pajf.
Relative amount of exposure to contamination with covered and open milk
We have city property to exchange
The same objection is to be made to
pall.
for fRrm lands. Tell us what you have.
feeding dusty feed, while milking, or
We will consider livestock, with or
even shortly before milking.
In selecting a cooler of this type, do not
It is often advisable to feed whole without land. Will exchange western
Open Air Ideal.
forget to look for ease of cleaning.
milk until the end of the fifth week, land for eastern land or city property.
The ideal condition for the milking
but skimmed milk may be substituted at
Separate Before Cooling.
SW ANK B R O TH ER S
the end of the fourth, depending upon
of a cow would be in an open field with
a moist, clear air; the cow, of course,
611 Northwest Building.
If the cream alone is to be sold, the the condition and value of the calf.
to be clean and healthy. This condi­ separating should be don« before cool­
Portland, Orégon.
Calves should not be fed roughage Main 4190.
tion can be approached by having a ing down the milk, and the cream cooled too early. They will begin to eat it
dean stable, free from dust and by immediately by one of the methods men­ when two or three weeks old, but un­
moistening the hair on the udder and tioned. A rich cream has better keeping less it is given in small amounts, diges­ If yon want—
FEED
flanks with a clean, moist cloth. This qualities than a thin cream. Butterfat tive disorders may result. Until the
GRAIN
serves to make the hairs stick to one does not furnish food for bacteria. The calf is two months old, fine mixed hay,
FLOUR
another and to retain the dust. The bacteria that grow in cream derive their which has less tendency to cause scours,
SHINGLES
practice of wetting the hands with milk food from the skim milk present in the is better than clear clover or alfalfa.
I Can Save You Money
cannot be too strongly condemned. If cream. A rich cream, therefore, testing Small amounts of silage leaves may be
anything is necessary to soften the teats, from 35 per cent to 40 per cent, has fed after the calf is one month old.
Write Me.
S. E. GILBERT
a little vaseline may be used.
better keeping qualities, because there
Grain in small amounts may be fed 201 Washington St., Portland, Oregon
The milk should h-6 drawn into small is less food for bacteria. Stirring cream
after the calf is two weeks old; a
top ails. Pails with small openings in twice daily, if kept any length of time good mixture is five parts of whole oats,
the tops reduce the amount of exposure before ehurning or shipping, will pre­ three parts bran, one part corn meal,
to the atmosphere, as may be seen by vent a hard layer forming at the top
and one part oil meal. It should bn
the accompanying sketch. Experiments and the skim milk settling at the bot­ given dry in order to compel thorough
have shown that the use of the small tom. Before two lots of milk or cream mastication. When fed in this man­ for dressed meats, poultry, butter, eggs
top pail reduces the bacterial content are to be mixed, both should be cooled
ner, immediately after the milk, it also and fruits. Potatoes and onions bandied
approximately 50 per cent. Such pails to the same temperature. If one lot helps to prevent ear sucking.
in car lots. Prompt Returns.
are not expensive. It is also well to is warmer than the other, rapid souring
It is not advisable to turn yonng
Write us for our regular market let­
examine them when purchasing, to see will likely be the result.
calves onto pasture, as grass is very
that there are no crevices or unsoldered
The cream containers should be kept laxative. The barn is more even in ter.
places to retain milk particles. Some covered after the cream has been cooled.
temperature, also cooler, and if kept
BURNETT A SON
milkers may find the small top pail a When exposed to the air, cream forms a
clean and dry, much more suitable for
little awkward at first, but will soon leathery layer over the top, and unless the development of the calf.
General Produce Merchants.
find that all of the objections disap­ in very clean air and surroundings, it
pear.
143 Front Street, Portland, Oregon.
may also become contaminated with
Remove Milk Soon.
dust. Deliver the cream often, not less
The milk should be removed from the than three times a week in summer and
stable as soon a< possible after being twice a week in winter. Even though
drawn. If it retrains long in the stable, kept under the very best conditions, Our prices about half other dealers. We
it is likely to take up stable odors.
it will develop stateness if kept too pay highest priee for second-hand regis­
runs, w ool , p e l t s , eao .
Straining is done to remove dirt and long. If the can Is to be hauled any ters. We do expert repairing and guar
HIBBARD STEWAET CO.,
occasional hairs, but it does not reduce distance in the sun, cover it with a blan­ antee our work. Will exchange to suit
Seattle, Week.
the bacterial content of the milk. If ket or burlap, saturated with water. your requirements. SUNDW AU. CO '■-95
Write for price Hat end ebipiag tags.
the milking period is long, the strainer The moisture evaporating from the cov. 2nd avenue, Beattie. Phone Main 1180.
(Please mention thin paper.)
Sim pl
S
Monroe & Criseli
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B
DAIRYMEN
Highest Cash Prices Paid
Cash Register Bargains
H ID ES