OCR Text |
Show Tickle the cow's palate and Increase production. Study the whole problem from a business standpoint Drains In the milk pall Insures quality, qual-ity, quantity and cleanliness. Test, weigh, weed out. The margin of profit allows no guess work. More sunshine fur the big producers, produc-ers, more fresh air for the whole herd. Never mix any fresh cream with the ripened cream Just before churning. churn-ing. No man can succeed by being simply sim-ply a machine capable ot performing so much labor. The cows should be well bedded with straw or shelter substance that they may keep themselves quite clean. Uy having a first class article and delivering It regularly, there will be no difficulty In getting creamery prices pric-es If demanded. Insanitary stables, separators tn barns and dark barns are only a ftyv of the evils that the dairy expert has to fight. A low testing buttermilk is usually obtained by churning the cream at such a temperature that It does not rise much above 11 degrees P. wbea the butter breaka. Through the organisation of cow testing associations many valuable records re-cords have been brought to light of Individual cows and also of herds that produce milk la quantities far above the average- 1 |