Show GILT www EDGED BUTTER the fart requisite in its production I 1 good cow to mate first class fine flavored butter you must have good cows they must be well fed sheltered watered and kindly treated it you want them to pay you for their board no one however ever mado up by care indoors what Is lost by carelessness or meanness outdoors you dont need fancy stables but they should be warm and comfort able light and clean we have no silo writes a correspondent of orange judd farmer our cows are fed corn stover put through a teed cutter run by horse power there la considerable corn in it we also feed a peck of grain a day and water from a well in the yard the cows are never left out in extreme cold or storms long enough to drink twice a day Q have a separator you cannot afford to be without a separator you want good butter in winter and lots of it when the price Is high after the milk Is separated I 1 let it stand until it is cool usually several hours then put it in the big cream pall I 1 have two holding six gal lona each they stand on a big table right behind the kitchen range where I 1 can frequently stir the cream when thoroughly ripened I 1 add one very small teaspoonful tul of butter color to one pall of cream which Is all we usually churn scald the churn and the pall with a quart of water not too hot and add to the cream this usually makes it about the right temperature if extremely cold I 1 set the pall of cream on the reservoir for an hour or so watching carefully and stirring frequently to see it does not get too hot we rarely churn over 15 minutes today to day we had 20 pounds it came in half ar hour and I 1 never saw nicer butter in june I 1 churn until the butter Is gath ered enough to draw oaf the butter milk without adding water I 1 don t like to do this my reason Is my mother Is an invalid and the doctor has ordered her tp drink buttermilk and such delicious buttermilk as sep cream does make the cor way Is to add cold water when in granular form but if care Is taken to thoroughly wash out all butter milk I 1 can t see that it hakea adv difference I 1 do not use a butter worker it I 1 can avoid it I 1 know m butter Is better when worked by hand with an old fashioned ladle I 1 have a worker to use it feces eary I 1 set my butter on the table behind the stove and every little while I 1 work it over to keep it from getting too hard in about two hours I 1 finish working and pack ft I 1 use one halt ounce salt to a pound too much salt spoils the delicate flavor we use old fashioned one halt gallon stone jars our customers prefer them we tried some fancy pack ages and they did not like them we got 30 cents a pound all summer and 35 cents since september it it goes higher we get the raise COWS FOR THE DAIRY select the breed which wall produce kind of milk you want before the dairyman can be successful in either brinch he must draw the line between the breeds that excel in the yield of milk and those that give milk rich la cream the first thing the scientific dairyman does Is to select the breed tor the purpose he may have in view the next will be to teed in such a manner as to secure the largest yield of either milk or but ter in proportion to the cost of food and the cost of food depends upon the adaptability for conversion into the ingredients entering into the compo of milk it Is a well established fact among those who combine breeding with dairying that after a cow has raised two or three calves her value as a breeder may be pretty accurately determined ter mined and she baa also arrived at the age of best service in the dairy and as a calf producer the heifer Is not the best mother usually but am proves in maternal qualities as she approaches pro aches maturity it Is therefore very uncertain in results to turn the heifer off because she does not with her fars calf equal the old cow in her produce it la also bad management to turn the old cow off because she Is old when she has proven a valuable dale animal and breeder of excellent calves many an old cow has produced a calf that would sell for three or four times what the old cow would sell for the old cow says agricultural la often worth more to retain as a producer of both calves and milk than to exchange for the ft a young animal there Is no rule by which the age of a cow will determine the end of her period of usefulness some cows remain strong and vigorous up to 1 years old while others indicate age and decline at ten judge closely and accurately on the value of the old reliable cow remembering that good cows are and that it Is much easier to get rid of a good cow than to elthon buy or breed one the farmer with a rough farm espe dally it it Is nearly worn out should turn to the dairy business hills can be made to produce a good profit in milk that would not raise tho common crops except at a loss FEEDING COWS profitably the right amount must be fed to the right animal A matter of prime importance Is to make aa much as possible oat of tha feed given cows some cows will make three times as lucli out of the bame teed as other cows will make in this the cow Is a machine to take the food given her and either utilize or waste it A pound of feed must be made to go as far as it Is possible tor it to go it Is not too much to say that at least one fourth of our dairy cows are very inferior for the utilizing of the feed that Is given them there Is no excuse for keeping a poor cow the preachers of better things are to be found in every local ity endeavoring to impress upon own ers the absurdity of keeping cowa BO poor that they will take a dollars worth of product put of it in this is illustrated the tact that in few years feed of some kinds has doubled in cost there was a time when the same amount of feed that costs a dollar now cost only 60 cents and it was a problem of giving it to this same cow and haying her return 90 cents worth of product for it the transaction showed a profit in those days it shows a loss now the higher the price of feed the I 1 more necessary will it be to weed out the poorest cow and buy or raise a better one the owner of a poor cow should not wait until he has a good cow to put in the place of the poor one before disposing of her why should he keep a cow that cannot pay him a profit asks farmers v the sooner ho fh 1 eer value anto ahls pet asi T sum ot al iced v will if placed in a bank at least bring him some income and it will not be consuming high priced feed search out the poor cow and get r d of her we cannot utilize our time more profitably than in making frequent and thorough examinations of our cows to find whether they are ranging the feed we give them into a high priced product it should be remembered that cows differ greatly in this respect as some from the same amount of feed will turn out d product containing two per cent of butter fat while others will turn out a four per cent product therefore i the poor cows are wasting halt ot the e fa thera la rop arlson with the other cows it feed Is supplied to cows of high quality several times as much money will be made as it given to the poorer cows because the additional yields ob talked from the feed are all profit A little figuring will convince any the four per cent cow la ore than twice as valuable as the two per cent cow A years feed may be put into a two per cent cow and she may produce from it just enough to pay expenses while the same feed may be put into the four per cent cow and produce a profit of 50 YOKING A FENCE JUMPER how the breeding cow can be kent in the pasture make a bow from a good piece ot hickory sapling make a alaf B yoke for pence jumper to prevent theca g PARM DAIRY MACHINERY its introduction on the farm has lessened the work to lighten kesl ama separator must be the first 1 L e ad machinery purchased the f como the milk m the bacales to ad must coma the butt ments for managing sorters arage 61 cure these things and K 9 K how to use them Is one of the n t pant I 1 steps in th that ees forth the worldly under the name of farm bauer there ig no present or auturo futuro an ger of over production in field dalry beep pa ith the demand thi concerted a need of mor d ff t diore efficient methods |