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Show Never allow the bull to run loose about the yard or fields. The cream should be delivered not lefs than three times a week. Watch the milch cows carefully, and see that they keep up their milk How. The value of milk for cheese making mak-ing should be baced uon the contents of both fat and casein. I)esplte every effort, there Is always more or less complaint of shrinkage of milk in the dry. Jiot months. Th6 example of a successful dairyman dairy-man neighbor doesn't seem to have any Impression on some farmers. The woman who makes good butter and clean butter and puts It up attractively attrac-tively does not have to cut prices. The man who gets bis principal In come from the dairy should breed his cows to registered dairy-bred sires Scours in young calves can be checked by feeding a teaspoonful of dried blood for each calf In two quarts of warm milk. The average production of butter fat ler year per cow la said to be between be-tween 140 and l'O pounds. Thla Is far too little to be profitable. The sepsrator and all utensils should be kept clean and sweet by wast.ng after each milking and 1 then set in the sun to dry. Nobody haa yet discovered how 1 to get all of tbe dirt out of milk. Tbe 1 only way to hava absolutely aJeax 1 milk la to prevent the dirt from i4 1 Ucg Into It- 1 |