Show I t. t DAI DAIRY RY NOTES Excitement or abuse lessens the flow of a cows cow's milk The last profit though by no means meana the least Is in the rearing of cah calves s. s One should aerate the cream and then keep it as cool as possible Butter is a good part water If the water Is poor the butter will be poor too Good digestion and assimilation are Imperatively necessary In a good dairy dairy- cow I 1 Know ow the production of each on onI oner I of your cows and feed them accordIngly accordingly accordingly accord The must be in sympathy with his cows if It he expects good gool re re- suits For fancy trade pound one-pound prints wrapped in parchment paper are the most popular The cream should be strained Inthe In the churn to remove all possible dirt specks and curd It should be remembered that alfalfa fa hay is not the Ideal hay for skimmed skimmed skimmed skim skim- med milk mille calves To the make make the most profitable growth all spring calves should be kept In fn clean roomy stalls With the small butter producer the greatest trouble Is finding a suitable market for his product Scalding the churn ought always tobe to be followed by a thorough rinsing with cold water before churning In bu buying n a cow it is Just as Important Important important Im Im- im- im to select one of Individual merit as to look after her pedigree It takes longer to churn when the churn Is more than half full The cream must be given room for agiLe tIon Too many farmers feed their calves cold milk mille In a dirty pail pall and let them sleep In a dark damp pen and then wonder why they do not do well The first mistake a dairyman will wUl make when Installing a hand separator separator separator tor Is that he will expect It to do first- first class Mass work under all circumstances The Tho cow Is the tho machine The food Is a the raw material 1 Milk II k butter and cheese are the manufactured articles The she dairyman is the manufacturer Have plenty of ot windows in the dairy barn earn if you would keep the dairy cowin cow cow- cowIn cown in n good condition and reduce the num num- bel ier of bacteria that get Into the milk Practice regularity with milking the tha cows Milk 1 the same time at morning find and evening and as far as possible let lethe lethe he the same person milk the same cow each mach time v |