Show NEW SAFE FOR MILK BOTTLE ingenious apparatus that I 1 destined to balk petty only with key it took two michigan men to de vise the bottle cafe shown here but between them they contrived a most ingenious apparatus that Is destined to balk the petty thieves that steal milk bottles from doorsteps new alk bottle safe the sate Is a box just big enough to hold two bottles side by side and Is divided into two vertical compart ments the door has a spring lock and the key ts held by the householder the milkman not requiring any in the fact that the milkman needs no key ties the feature ot the device in too bottom of one corn apartment part ment Is trapdoor that strikes the lock on the front door as it Is pushed up and opens the latter when a bottle is placed on the trapdoor however and a sliding bar ad lusted just above the bottle to prevent its being raised the milkman can close the front dor of the sate with the assurance that no thief can enter at the side of the box Is a hook to hold any extra bottles ventilation IN DAIRY BARN some of essential points in securing proper amount of fresh air in cow stables the essential points in securing and satisfactory ventilation in stables are according to the king system of ventilation as follows stable walls and ceilings should be practically air tight and non tors of heat and cold doors and windows should fit well fresh air intakes should be not more than ten or twelve feet apart t i z j m n fl f l 1 king ventilating system they should have the outside opening at least three feet below the inside opening with the inside opening at the belling cel ling provided with a valve or shutter foul air flues should be air tight and non conductors of heat and cold they should have their lower opening about one toot above the floor level and with as few bends as possible pass upward to a height of at least twenty five feet and should always be two or three feet above the ridge of the root or of any nearby root in building these flues around a girt or plate they must be enlarged in proper alon to the size of the obstruction passed REGULAR TIME FOR MILKING job should not be performed by tired dirty farm hands just in from field there Is much loss in milking because of having this work done by tired and dirty but the men doing the work are not to blame for being in this condition baya a writer in the kemball s dairy farmer they come from the fields with their clothes covered with dust and perspiration and as soon as they have their supper commence the milking Is it any wonder that it Is often only half done it farmers would make it a rule not to compel the help to do milking out of seasonable working hours they would experience much less trouble in se curing help the milking should be made a part of the days work and not an addition to it many farmers especially where only ten or fifteen cows are kept look upon this job as a side issue t that Is the can be done when they cant do anything else the milking Is as important as any part of the work and whether you are plowing or harvesting make your plans eo that when the time comes to milk it can be done without any delay again the beet results cannot be had from cows unless they ire milked at regular hours GREEN RYE FOR MILK COWS may be fed when it heads out and there more nourishment in it at that time green rye may bo fed as soon a it heads out there Is then the most nourishment in the stalks cut then free of dew and let it wilt a few hours before feeding feed small quantities at first A half forkful may be given to each cow after the hay has been eaten when fed thus there Is no danger of bloat or boxen the feeding of green teed to cattle should be in the bands of a careful man and not given to boys or a careless hand attention to this rule will frequently save the life of a valuable cow horses at borte should not be given green feed as it is liable to produce colic cows should not be turned out to pasture too eaffy walt until the grass has made some g howth and there Is bome nourishment in the grass before turning out to grass give the cows a teed of hay or straw first after the hay is eaten they are turned on the pasture for the first day or two let them graze one or two hours when the cows are accas tomed to the change they may remain out all day experienced dairymen feed a small grain ration throughout the grazing season if you are getting 16 cenan per gallon for milk it will pay to dt this EXCELLENT QUALITY OF MILK jersey cow Is unsurpassed for beauty profit and superiority 0 product the mal of the jersey cow will al ways be great demand with the critical consumer because it contains tar greater proportion of nourishing solids anil rich highly flavored but ter fat thai the milk of other breeds the man who investigates the ad vantage of the jersey cow over the dairy breeds will generally invest his money in jersey cow and the profits will demora his wisdom the bertey cow yields as much profit as two or more ordinary cows she is healthy vigorous and costs no more to keep than an interior cow prize winning jersey heifer the milk from the jersey cow Is 30 per cent richer than the average cow the jersey cow Is unsurpassed for beauty utility profit and excellent quality of product gilded milk L II orton one of the biggest retail ars of milk in new york state Is charging twenty cents a quart for some of the milk be sells the milk Is produced by the owner of a farm at newburgh N Y and cleanliness Is insisted on to an extent almost unbelievable the cows are washed and wiped with spotless linen and when the milk Is obtained it Is handled as though it were champagne the milk Is sold to the glided rich in new york city old cream Is bad deliver the sweet cream as often a possible at least three times a week in the summer and twice per week during the winter wrap a heavy blanket around the can to keep the cream from freezing on the road to the creamery or cream station during warm weather soak this blanket la cold water to keep the cream cold nd cream will not make good butter dairying la the most prominent branch of farming A little laxative feed should b given at the time of freshening milk cows must have an abundance of water or they will fall off in milk A cow that milks for only five or six months is seldom a profitable cow irregularity and too much generosity in feeding the calf ar often dangerous when our cows do not pay foi their feed it a time to change the te i or the cows selling the products of the field to tho cows and hogs is delivering then to the best market it there Is a noticeable falling off in the milk see if a change in the ra alon cannot bring back the flow cows like molasses and as it makes other feed taste good naturally ald digestion and is a good thing to feed when calves begin to scour skip teed or taso and they will generally come around all right in a short tiia the silo enables the dairyman t keep more livestock on the same nuni ber of acres and at less cost in wd and labor f never take a very young calt away from its mother and put H oa milk taper if ott from whole t gradually every dairyman should business in such manner that bl bay to any man 1 I am ft and I 1 bm proud of it |