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Show Dairy Success. Good cows if well kept are the foun dation of dairy success. No matter how good the cows, they can be made unprofitable from lack of generous food, kind care, and shelter from undue un-due exposure. All animals first take from their food that which goes to maintain the body before yielding any product whatever . Hence v: ia important that must oarelul , regular ity be maintained with respect lo time and method of feediDg. The cow being a creature of habit is eailv disturbed bv irregular treat ment. Dairy cows should be given all the pure water they san drink. The water should in winlr time be heated to about fifty degrees, but warmer than tbis is aot necessary. During f be time when the cow is dry the feed may be low, though not scanty, for the strengt h must be kept up, Never drive you. l.ows from a warm stable to g9t their food or water, because a chill is dangerous to them, and ev m if no sickness follows there is sure to be a' direct Joss of product. One who is a poor milker can soon ppil b good ow ; prime requisites for this duty, ar j regMlaiUy, gentleness, a due au.ouat, ol oeed, and complete emptying of the udder. For proper milking the cow must be in good humor hu-mor contented, quiet and comfortable comforta-ble ; she must not be excited by dogs, nor made frightened with kicks or punches ; the quicker milking is over, the licher will be the milk. In short, it pays and pays well to have the milking done in the very best way. The first pint of mijk drawn will test only about. .3 and the last about 6.8 per cent of fat. So if you let the calf suck any, this should be done first if you want the cream yourself. Milking with wet hands is a filthy practice and oughs not be tolorated. While milking the cow, dust and dirt containing bacteria is liable, get into the milk unless she is well cleaned beforehand. The person doing the milking should be careful to have both clean hands and olothes, and the milk pail should also be Bcalded or steamed before using, as they carry swarms of bacteria. J. I. Larson , Lessee Gunnison Creamery. |