| Show J tickle the cow coa s palate and increase in creise production stud the whole problem from a business standpoint brains in the milk pall insures RN lt quantity and test aced out the margin of profit allows no guess work more sunshine for the big prodie ers erg more fresh air for the x whole bole herd acer mix any fresh crea cream a w with ith beforce the ripened cream juat before churn ch urn I 1 ing no 0 o man c can an succeed by b being aim IM pi a machine hi lne capable of performing so much labor the cos should be veil niell bedded ith stra tra or shelter helter substance that the may keep keel themselves es quite clear clean 11 haning a isa article and dei delivering nering it regular regu lail there will ivill bo be no difficulty in gett ng creamer pric es cs it if demanded minded de itar stables in barns ind dark birris birns are onh i a lev fe of tte the fal thit that the dair expert has to fight A lo 10 degling buttermilk Is usually b bi churning ct cl the craim pirn it sueh such a 1 l tarui matuie tint thit it ires es not dot ri u e much aboc 2 degrees I 1 nhan heij the butter breaks the tion or of co con testing i is q clil lation lons 3 min mill il ia jib I 1 ie e cold coid aja hac c lipin brought to lu I 1 I 1 glit ot or coh ot and ilso also of herds that product milk in qu antilles lea I 1 r above the |
