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Show 1 w ; ; .GRADING UP A MILK-HERD. I Tin's is the commendable undertaking undertak-ing of a young Nebraska dairyman, A Rightcr Wood, who has started a family milk supply depot and plan: near Omaha. The idea which this young man has conceived, and is now developing in actual breeding operation, opera-tion, is to select from the common cow stock of the country about fifty head of choice milkers, regardless of breed or previous condition of owner-ship. owner-ship. The standard of excellence will be based upon quantity and quality of milk, good constitution, soundness of 'body, even to the tuberculin tqst and a veterinarian's certificate of frca.-ness frca.-ness from this dlrcad disease. With this quality of cow, he proposes breeding up a high quality of Guernsey Guern-sey milkers that will possess merit Mnand ulcsirabilityv as family cows and commercial milk producers, ! J This is one of the feasible iindcfe takings that is sure to win out, if persistently adhered to. The use of r one of the highest standard milk bred Guernsey bulls that could be found in A-mcj-ica and the use of the Bab gqgJc Wst in analyzing the quality of the cow that is to pass muster in the makeup of this foundation cow stock are the principles laid d'own in the. pr4l"3cs of this enterprise REGULARITY. ' " 1 , 1 Regularity in feeding has more to db with k.'"1 oroduction than mos people imagine, and feeding according to Mvc individuality of each animal is Well worth trying. Some kind of manger man-ger so that each animal will get what belongs to .her is a good thing; Watch your animals and see that they , relish their food. If not, try andfintl something that they do like. WateTi and see that they do well with what they do relish. The condition the animal ani-mal is in is a good thermometer to go by. If she is inclined to take on flesh, nanow down her ration by giving giv-ing more of the clover hay, wheat bran, and oil-meal. If, on the other hand she is milking heavily and getting get-ting poorer each day, widen up the ratJDon with a little ground oats and corn. DAIRY NOTES. Scalding milk destroys over one-half one-half of the feeding value as compared with feeding the same skim milk sweet and reasonably warm. No feed can overcome the shrinkage of milk from exposure to cold weather weath-er and storms. The safest policy is to protect the cow well from bad weather. Breed well, and when you have a heifer calf as the result of that breeding, breed-ing, feed well and train properly and you will have a good cow. The science of butter-making is one that is not mastered in a few days. The thorough masters of it arc persons per-sons who dtaw good salaries. It takes time and patience to teach the dairy heifer what is expected of her and it is useless and extravagant to try to hurry the mutter. A cow to great degree is susceptible suscep-tible to training, not only as to docil-iy docil-iy and tractibility but even to the development de-velopment of the milking habit. The labor aval time required in churning is lessened nearly one-half whcirthc churn lis filled not more than half full. The calf will not thrive on the slop and refuse from the kitchen. It may devour such stuff, but iuij? only because it has to. , x Little as you think it, the purity of the milk depends o a. large extent upon the purity ofthc acr; thatthc cows have to drink. t f Both Vi;an and liikmalpot-ton liikmalpot-ton seed meal are given -at intervals to increase the qiialityaiidMqutrntiiy of the milk. Cow-pea hay is a morsel of food that is particularly relished by tlie dairy herd, and it ?s food that brings returns in the way of milk. Remember that cows should be kept quiet, contented and comfortable, and the question of good care will be settled. set-tled. Feeding w rich blood-making fobd, giving other foods to properly sustain sus-tain the body will make dairying more profitable. It is more profitable to have four ;ows of good producing power than to -haive eight cows of ordinary producing pro-ducing power. The dairy heifer must needs have a good mother and a sire from a dairy strain, but must also have a dairy influence. in-fluence. Groam that has been kept too long that is very thick and. sour. and that has not fcocn stirred frequently will not make good flavored butter. N. W. Pacific Farmer. |