Show I Tlc Dairy I Good butter makes Its own market if I the people but once find out what and where It is I One must needs grow Into good dairy practice It is not a thing to be Jumped j at and made a success of It Is always difficult to say which success I suc-cess In the dairy most depends upon the I cow or her keeper Each must be spec i ially fitted for the work I I The following Is given as a good ration for milch cows Ten pounds corn fodder 1 pound ground corn 2 pounds grouna oats 2 pounds bran and 1 pound oil raoai the grain to be mixed Poor butter is always a drug on tho market and Is never wanted at any price though It may be forced to a sale I I but every such sale depreciates the value I of all other butter In these days there Is no excuse for making poor butter The dairy seems to be womans spr cla province Will not more of our ruatjr farm girls attend the dairy schools this winter at the agricultural stations or the dairy classes at the institutes whenever when-ever they are held This would make a revolution in their work If we cannot control the markets we can to a great extent control production Weed out the cows which do not yield more than 4000 pounds of milk or produce pro-duce more than 150 pounds of butter m a year yet this would probably lead o the slaughter of onethird of our mUch cattle A most effective measure for keeping up a good and even milk flow through the winter Is a proper shelter for tno cows at night and in inclement weather A good time to begin straining the milk is before the milking begins by brushing the body udder and teats of the cow with a soft linn brush to remove stray hairs and loose dirt of any kind The peculiar flavor observed In the butter but-ter furnished at hotels in England and at those on the continent patronized by English people is said to be due to the presence of honey In the butter says a writer in a New York daily newspaper The proportion is one ounce of honey to one Dound of butter and the result ma a decided Improvement in flavor ana tne avoidance of all rancidity in the butter The dairy brings a revenue which te always cash and mostly continuous It I helps maintain the fertility of the farm its product if good has seldom to seek a buyer it exhibits more vitality in times of depression than almost any other product that the farmer sells but the average farmer studies improvement in all other lines before he takes an Interest In-terest in the business of making butter In selling butter consult the buyers ant consumers as to the form of package ant I then employ those that will bring best prices for the contents The average American consumer wishes to have his fancy pleased and If he Is willing to pay fancy prices for fancy packages furnish fur-nish them to him and remember cna thing In spite of the presence or absence ofoleo no matter whether the market be glutted with it or not there will always be a paying price for the bes brands oC butter Dairying comes near to being one oC the fine arts the more you study it and the better the practice the more satisfaction satisfac-tion and profit to be had from it And it is a good deal like the practice of the law there is plenty of room at the top It seems that hornless cows are to be the ones to take the lead In the future We now have Polled Durhams and Polled Pol-led Jerseys besides the regular polled breeds The Polled Jersejs are well spoken of by those who are competent to judge by experience |