OKLAHOMA FARMER, WEDNESDAY, NOVEMBER 7, 1906.
MODEL ENGLISH DAIRY.
An observant visitor to England writes
as follows about a model dairy farm
see-i tliere, and how forty cows were
kent 011 eighty acres of land:
"The pastures were divided into eight
lieids of nib out ten acres each. The cow^
were not turned out to pasture In the
spring until Uhe sod was hard enough
to -prevent them 'breaking through it
They were then ilurned into what wo
will call ipasture No. 1 and kept the.-e
until they had eaten the grass quite
close. Then they were turned Into pas-
ture No. 2 and so on until Mo. 4 had
been fed over. While the cows were
feeding.in pasture No. 2, No. 1 was be-
ing dressed over by having the drop-
pings ibroken u'p and spread. Then it
was brush dragged, or combed, as they
called it. When posture No. 4 had been
fed over, the cows were turned into pas-
ture No. 1 aigain. Each Held was dressed
over after the cows were through with
it. The other four lieids were kept to
produce hay to feed the cows through
the winter. About three tons to the
acre was the yield. The four fields that
were fed over one season were kept for
hay the next, and vice versa. The end
of the dwelling house made one side
of the barnyard, the cowbarns formed
an eli, whlcih inclosed two sides, and a
stone wall formed the remaining side.
On the inside of the stone wall was a
long watering trough, which was kept
full of clean water for the cows all the
time. The barnyard was paved, slopins
to the center, so that none of <£he man-
ure was wasted. The liquid manure
seeped into a large cistern, from which
It was pumped into a watering cart
and sprinkled on the flelds the same as
Streets are sprinkled. The manure was
hauled out and spread evenly over the
fields that were to be used for the pro-
duction of hay the next season. The
stanchions for the cows were round
poles with a ring around them, and the
■ring slid up and down. The chain around
the cow's neck was fastened to the
ring with a snap. This gave the cow
plenty of room to swing her head and
lick herself. Each cow had its ration
and was not molested by the boss cow.
The Cream of
Cream Separators
The Sharpies Dairy Tubular Is the
crrnni of cream separators—the pick
of the whole bu&ch. Sni'i'lv <■■■< ri wn'st
low, you can 1111 it with one hum!. TTI
cn'-lom-.l, dirt free, absolutely
Hi'lt-oiliiiK—no oil holes, no bother—
needs only a spoonful of oil once or
twice a week—uses same oil over and
over. ll.-is twice the skimming force
of any ot lirrsi paraior— ^kinis t wire as
clean. Holds worlds record for clean
skimming
Bowl so simple you can wash It In 3
minutes—much lighter than others-
easier handled. Bowl hung from a
siniilo frictionless ball bearing—runs
so light you can sit while turning.
Only out- Tubular -the Sharnlcs. It's
modern, others are old style. Every
exclusive Tubular feature 'an advant-
age to yon and fully patented. Every
Tubular thoroughly tested in factory
and sold under unlimited guaranty.
Write immediately for catalog J US
and ask for tree copy of our valuable
book, "Business Dairying."
The Sharpies Separator Co.,
West Chester, Pa.
Toronto, Qan. Chicago, III.
Readers of the
Oklahoma Farmer
are invited to
contribute items of
interest to this pafe.
In summer ithe cows were tied to the
stanchions to !be milked, and fed a little
salt. In winter they were kept housed
and were allowed to go out to be wat-
ered, which was done inside the barn-
yard. ftough or loud talking to the
cows while they were being milked was
not permitted.
"The twelve pigpens were located back
of the horse barn, quite a distance from
the house. One-half of each pen was
under cover, and the floors were all
paved. Each pen contained six pigs.
"A large' garden was cuiltlva/ted anl
kept rich with the manure from the
pens. In this garden they raised the
green stuff to feed the young pigs and
keep them healthy. They had nothing
to do but eat and lie down and make
fat hogs of themselves as fast as they
could. Every thirty days six fat hog.s
were sold, and six lean ones were bought
to replace them, so that the life of the
pigs in the pens was one year. A
month or two before they were sold
they were fed corn meal, barley meal,
middlings, bran, and ground oats. No
hard feed was fed to them. The whole
idea was to stuff Uhem, fatten them as
quickly as possible, and turn them Into
money.
"The renter told me they paid $15 cash
an acre for the whole eighty acres.
They raised their own cows, and fat-
tened and sold the calves for veal. As
soon as a cow became unprofitable for
diary she was tied up, fattened as
quickly as possible, and sold to the
butcher. Two men did the work, except
during haying time. Everything on tihe
farm was arranged for convenience and
to save steps. Everything was clean
and in good order. The renter also told
me he was doing well and saving some
money."
Of course, conditions here are not ex-
actly ithe same as they are in England,
but the astute dairyman will at once
appreciate the businesslike methods de-
scribed, and absorb some excellent sug-
gestions.
WHY CURD IS COOKED.
"Cooking the curd" seems to be a
strange expression ito me, when I know
that by heating to a temperature of %
to 100 degrees Fahrenheit there Is no
material change in the composition or
conditions through the effect of the heat
writes R. C. H. Fowler In the Amer-
ican Creamery. The term "firming" ot
ithe curd would be much more appro-
priate.
i "By this heating process we are en-
abled to cause the contraction of the
tkernels of curd and this forcees the
'whey out. As the action of rennet and
lactic fermentations are important in
the making of cheese, we add the heat
to stimulate and assist these In their
action in expelling a sufficient amount
of moisture. We find that the curd is
contracted to some exteat by the action
of the rennet; also by the direct appli-
cation of heat; but it is affected to a
greater extent by the lactic acid, which
lis greatly favored by heating.
, "The effect of low heating causes a
pasty condition In the cured cheese, due
to excess whey, which is liable to cause
sour cheese, spread the bandage, and
show a cheese that is surface mottled.
A weak rind shows a lack of heating,
i "High or rapid heating causes the
firm ori the outside of the particles ot
curd to harden so quickly that much
whey is encased, leaving a curd that
will make a mottled whey-soaked as well
as weak bodied, cheese. An overcookei
.curd will give a corky cheese, while the
loss of fat will be greater. It will also
produce wlhat are known to the buyers
as 'mechanical holes.' The best means
iwg have to determine when the whey
should be drawn is by the hot Iron test.
As ali are familiar with It the descrip-
tion wlHl be omitted. The lactic acid
development should progress so far that
the curd will slhow from one-eighth to
one-quarter of an Inch of fine threads.
IWe also have another important factor
In determining when to draw the whey;
that Is, to be able to determine the
proper firming before drawing the whey.
Here we have one of the most impor-
tant steps In cheesemaking and the
average dheesemaker has a good chance
to test his judgment in order to know
how fast to heat a curd, to have it firm
enough when the acid comes. When the
acid is drawn the curd should not be
salvy or sofit, but when a double hand-
(ful is pressed together in the hands it
Should not remain in a mass, but' should,
easily fall apart. ,
"Taking everything into consideration,
the firming of the curd and the proper
development of lacitlc acid are the two
most Important factors in the produc-
tion of cheese, and it is here where
many of our niakei-s fail."
DAIRY NOTES.
All softs of churns are seen on the
marKet.
The standlby nowadays is the 'barrel
churn and one can feel sure that n
will do the business required of it.
Variety in fooJ is very important in
feeding for milk, and there is no dan-
ger in getitiiiig too great a variety as
long as they are all good substantial
foods.
Some turn with a crank, some work
wifth an up and down lever like tne
handles of a han'd car and some have
just common dashers Ike the kind we
all used and haled in our younger days.
if you are keeping cows for the dairy
or to give milk and make butter, keep
only the kind that will give the greatest
quantity of your specialty. Butter cow
if it is butter, and if it is milk then
keep a cow of one of the milk breeds.
A good cow would not always be
measured by the quantity of milk she
gives, for some milk Is more than twice
as rich as others, and generally the cow
that gives the large quantity does not
give the richest.
Salting with torine, while requiring
much more salt, will more than Pay for
the extra coat of the salt in the time
and laibor saved. The (butter must be
in 'the granular state, and the smaller
the grains the more complete the salt-
ing. The affer process consists in sim-
ply gathering the butter and putting it
in proper shape for market.
While feed has much to do with the
quality of milk, the breed of the cow
has much more to do with It. A poor
cow will give poor milk, even with the
richest feed, while a good cow will con-
tinue to give rich milk on poor feed.
No matter what tlhe breed may be,
some Individual cows will excel the oth-
ers in milk and butter production, and
on the same quantity and kind of food
This is an advantage, as it permits the
dairyman to improve his stock Iby selec-
tion.
The udder of a cow Is susceptible ot
great development artificially. By
kneading and ruiblbing the udders of
young heifers and drawing the teats, a
good form may be given to this organ,
and the future milk secretions may be
considerably increased.
Provided the food is relished by tha
cow, and is of suc/h a nature as not to
produce a bad effect on Its health, It
makes little difference of what it is
composed, so long as the amount ot
digestible material is not obtained in
too great a bulk.
A poor cow when she drops her sal?
is never brought up to her best while
being milked. With the richest feed
she may gain in flesh, but it will surely
be at the expense of her "milk yield.
It Is far more satisfactory to have the
cow in the first flow of milk In good
condition, when her yield may he stim-
ulated by succulent food, without reduc-
ing her flesh too much.
Better Than Ever
No matter what separator
you are now using—No
matter what separator you
are thinking of buying—No
matter how you now handle
your milk—you ought to
examine the
Improved Frictionlais
EMPIRE
Cream Separator
It won't take you long to sue
Its good points—and 1 t i worth
a whole lot to you lugood hard
money to flna the separator
that turns easier. Is more sim-
pie la construction and does —
better work than any other. All we ask is that yon
investigate. Send for catalog and valuable dairy books.
EMPIRE CREAM SEPARATOR CO., Bloomfleld,
 Temple Block, Kanfi City, Mo,
terial than it can digest in order to
produce the proper sense of fullness.
Both conditions are unfavorable for milk
secretion.
To distinguish butter adulterations the
following simple tests are readily car-
ried out:
A sample of butter the size of a hazel-
nut is placed in an ordinary tablespoon
and heated over a low flame to the boil-
ing point, stirring constantly with a
toothpick or some similar article. •
Genuine butter boils quickly and pro-
duces an abundance of foam.
Renovated butter sputters like grease
and water when boiled and produces
but little foam.
Oleomargarine acts very much like
renovated butter, boiling with consider-
able noise and producing practically no
foam.
The characteristic odor of tallow also
becomes evident when the sample is ol-
eomargarine.
AGRICULTURAL COLLEGE NEWS.
Stillwater, Ok., Nov. 3.—The enrollment
is now practically complete in the school
of agriculture and domestic economy,
about sixty students having registered al-
together. Every one seems to be pleased
with the work.
Miss Landes, of the department of do-
mestic science, spoke to the students at
the chapel service this week. Miss Lan-
des spent her vacation last summer visit-
ing various points of interest in Europe,
and in her talk she gave a brief account
of her journey.
Two classes in vocal music are now
being conducted by Prof. Lawrence. Tho
first class, which meets every Thursday
afternoon, is composed of those who have
never had any previous work in vocal mu-
sic, and who wish to learn sight-reading.
The advanced class consists of those who
have had previous work of this kind and
the members of this class will later be
formed into a college chorus.
The work of grading up around Morriil
hall is being done this week. Nearly all.
of the experiment station force who were
to have offices in the building are now
settled in their new quarters.
Considerable interest is being stirred up
in class football games this week, ond as
a result of this many more are out on
the field to practice each evening than
heretofore. A royal battle was held be-
tween the freshmen and sophomore teams
on the college grounds last Wednesday
afternoon. The game was a good one,
and the score stood .4 to 0 in favor of
the sophomores at the close of it.
The two literary societies recently or-
ganized are now in smooth running order,
and are ready to do some good work this
winter. A good program is to be rendered
by each society every Saturday evening
hereafter. The meetings, however, are
not to be made public, but will be open
only to the members and to those who
are to take part.
The books recently ordered for the Ger-
man department of the library have ar-
rived, and will be ready for distribution
in a few days. The new books are almost
all works of fiction by popular German
writers. A large list of baoks for the
history department is to be ordered very
soon.
Cantinued on page 18
A most important consideration in the
raition' is that of bulk. If too bulky,
the animal has to eat too much to gee
sufficient nourishment and becomes un-
comfortalble. df not bulky enough the
animal will take In more nutritive ma-
I'ADiES SiOGC-rsF^'aHC!
ztsf m cw i positively guarantee my Never-
Failing KRUO-KOLO Remedy. Safely relieves
longest, most obstinate cases of delayed Monthly
Periods in 3 to 6 days without harm, imim.or
interference with work. Mall f 1,60. Double Htrenyth
12 00. ,kbl'KClAL FOLDER FOR LADIK8" FRMS.
DR. A. N. &OUTHINQTOH CO , KANSAS CITY, MO.