Oklahoma Farmer (Guthrie, Okla.), Vol. 15, No. 42, Ed. 1 Wednesday, February 13, 1907 Page: 4 of 16
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OKLAHOMA FAHMER, WEDNESDAY FEBRUARY 6, 1907.
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Oklahoma Farmer
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COWS PAY FOR KINDNESS
While scientists may differ as to
just how the cow manufactures milk
veins that extend from the udder
along the belly to the so-called milk
wells, where they enter the body, con-
necting the udder witfl the heart, the
fact remains that both the quality and
(inanity of the milk may be influenc-
ed by the kind of treatment the cow
receives as pointed out by a writer
in Farm and Stock.
Experiments have been made which
prove that when a cow has been part-
ly milked and then frightened or
greatly excited, the balance of the
milk will be distinctly different in
quality and prcentage of fat. The
fact that fright or anger may, in a
single minute change the character of
the milk shows that the mental state
of the animal exerts a powerful con-
trol over it.
It certainly pays to be kind to the
cows. If they love the man who
cares for them and are made happy
by kindness, warm, cheerful quarters
and abundant wholesome feed, they
aro bound to do their best to yield
lots of good milk. An observing man
can tell whether a dairyman is suc-
cessful or not just as soon he has
a chance to see him among the cows.
If they are afraid of him and quickly
move out of his way, they can not
do welf, for they are constantly in
fear, they are nervous, easily excited
and fret for fear of a blow or harsh
word. This cuts down the vield and
quality.
If they love the feeder, you will see
them approach him to be petted.
When you see the condition it is a
sure sign that a partnership exists
which is bringing profit to the owner.
It is many years ago that a^ herd
of cows averaging 125 pounds of
butter a year per cow was considered
a good one. But dairy cow develop-
ment brought about by selection and
breeding has raised the standard and
any enterprising farmer can now own
a herd capable of producing 300 or
inoro poll mis of butter j>or cow
Improvements in the methods of
breeding and feeding dairy cows have
been and are being made such as
were never dreamed of by the dairy-
man of thirty years ago. Let us hope
that this improvement will continue
until poorly conducted dairies are the
exception and not the rule Farmer's
Call.
GOOD ADVICE
This is the title of a card that some
creameries have sent me. The rules
on the card are:
Milk Clean—Clean milking develops
the udder and increases the quanity
of milk and you receive richer milk.
Remember that the milk last drawn
is by far the most valuable. You
should wear tidy and clean clothes.
Have the pail clean as well as the
creamery can. Thoroughly clean the
udder by rubbing with a piece of linen,
before milking. Let the udder be
quite dry before you begin to milk
Milk With Dry Hands—Seize the
teats with the whole hand. Keep a
gentle pressure on the udder, Milk as
f ist as you can and never cease work-
ing until the milk is wholly drawn.
Don't strain the teat beyond its natural
length. Remember the value of the
last drops.
If there be soreness or lumps in ud-
der or teats, stoppage in milk canal or
Ji*.
'I txli i It, 'v /
a-
w <V"*-
- ■* v
■ r.
th^nhain^ al.' tlle 7,oney-mf k'ng points of dairying. Atnonc t
the subjects treated you will (md How to Feed, What to Feed 1
Cai ofMiK W'at FS°d* 1,rod-'e Mos' Milk, How to Tak.
Milk-Producing Foods, How to Feed Silaee ti e Care of
r2^s^i°srb?snt?iafyo,,how and why ^
Sharpies Tubular
Cream Separator
We guarantee that with a Tubular you can
get SO per cent more cream over the old
pan method of skimming, and fi percent
over any other cream separator inade.
Sharpies Separators get &!l the cream and
the lobular is the easiest running, easiest
^ cared for, and easiest kept t lean. There
* is just one tiny piece in the howl, the milk
cau is low and handy, the bearings ure
self oiling. Write for the "Business
Dairying" at once stating number of
cows you keep. Ask for booklet IV 148
\\ V
The Sharpie* Separator Co.,
Toronto, Can. WEST CHESTER. PA.
* VI •' ■ lin miliar makes me fepj.r yearly." |
Chicago, Hi
WHO IS RIGHT
ABOUT THE BEST
CREAM SEPARATOR?
Kvery cream separator manufacturer old and new alike
claims that his separator is belter than any other. WHO IS
RIGHT? Who can honestly make such a claim? We will leave
the answer to you bi t wish to submit a tew iacts for your con-
sideration. The DE I/A VAL machine was the original .separator
and it has been manufactured for twenty-eight years, twice as
long as any other machine The world's best inventors and
mechanics have been constantly working and tryiug to better
it and thousands of dollars have been spent annually in this
effort. The DE LAVAL has for many years been thoroughly
tested, tried and used in every civilized country in the world
and under every conceivable condition. Over 800,000 have been
sold to date, several times all other makes combined From
these tests and experiences the DE LAVAL experts have
learned what a cream separator must be to be called BEST.
The I)Ii 1,A\ AI. machine of today represents this knowledge.
Every feature of its consti uction is the result of years of study
and practical experience and the expenditure of vast sums of
money. Nothing has been left undone that would help to make
and keep the DE LAVAL the REST of all separators. No
separator built today contains any feature whatever, not used
in the DE LAVAL, which has not at some time or other been
tried out by the DE LAVAL experts and cast aside for some-
thing better in the present DE LAVAL construction. Consider
these tacts well, consult every experienctd separator user you
can, learn all that is possible about cream separators and then
tell us WHO you think is RIGHT. Meanwhile sendfora DE
IvA\ AL catalog of separator facts and reasons, to be had for the
asking.
THt De Laval Separator Co.
Randolph ft Canal Sts..
CHICAGO.
1213 Filbert Street
PHILADELPHIA.
0 & i l drumm St.,
8AN FRANCISCO
Genera! Offices:
74 CORTLANDT STREET,
NEW YORK.
)2i youvillc Squari,
MONTREAL.
75 a 77 York Strict,
TORONTO.
248 McDermot AviNUi,
WINNIPEG.
unnatural colored milk, don't mix that
milk with any other, don't send to
the creamery.
Begin m>lking always at a fixed time.
Milk the same cows in the same order.
Regard this excellent work as one of
f'onor. Clean the cows. Have good air
in the stalls. Light should be freely
admitted.
DIFFERENCE IN COWS
A Kansas creamery reports that in
the year just passed it has paid one
patron $60 a cow for each cow milked
in a herd of sixteen, and five of the
number were heifers with first calf.
To another patron is paid $25 per cow
in a herd of twenty, and to another $17
per cow in a herd of 13
The latter herd is not to be consid-
ered for the cows were allowed to
"rough it," and no man who pretends
to do dairy farming will so handle his
cows. The $25 cows received good
roughage and grain in abundance, were
warmly stabled and kindly treated. The
$60 cows were bred for the dairy, fed
on a balanced ration, and otherwise
treated about as their $25 neighbors.
The cows of the herds were neigh-
bors, belonging to farmers of the same
community, kept on the same kind of
land, and the climatic conditions were
indentical. The milk from each of these
herds was handled in the same cream-
ery, and the butter packed in the same
tub.
It went into the common market
and sold for the same price. For one
man the creamery made a living and
allowed him money besides: for the
other it paid little for feed and trou-
ble, yet the fault lay not with the
creamery. The $60 man was a dairy-
man; the $25 man ran a steer dairy.
TROUBLE WITH WINTER BUTTER
The home buttermaker who has over
come the troubles which are liable to
occur during the winter months, should
be congratulated. When creaming is
done in the old-fashioned way, setting
in pans or cans, too much milk is often
taken with the cream. This makes
very poor and thin cream, and hard
tr, churn. The temperature should be
raised to get the butter to come at ali.
The cream should be kept in a cool
room, where there are no odors. Cream
that has stood on a chair behind the
kitchen range, 'for twenty-four to forty
eight hours, will have about every odor
that has passed through the kitchen,
from the pipo to corned beet and cab-
bage.
Mixing fresh and old milk should not
be done in the same cans. If butter
(Continued on page 9.)
U.S.
p GETS BIGGEST PROFITS FROM MILK
The chief reason you want a separator is to get more
cream—more money out of your milk. Then if you want to
get the most you 'II naturally want the separator that
gets the most cream. That's the improved
CREAM
SEPARATOR
Holds World's Record for Cleanest Skimming.
It's the bowl that skims the cream. Inside the U. S. bowl
are only two, simple, e.isy-to-clean, strong parts, but it gets all
the cream—the World's Record guarantees it. Our free,
new book shows four pictures of the bowl, explains why It
skims cleanest and how it made the World's Record.
Also shows the solid low frame, enclosed light-running
gearing, simple, automatic oiling device—everything about
the construction and operation of the U. S. 27 pictures.
Just mailus today a postalcard asking for "Construction Catalogue No. 31"
and learn all about a machine that will get more cream — more money — for you.
VERMONT FARM MACHINE CO.. Bellows Falls. Vt.
4«i PROMPT DEUTERY. Kllht.faDKtrlbiitl.KWw.kaau>.. NO DELAY.
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Greer, Frank H. Oklahoma Farmer (Guthrie, Okla.), Vol. 15, No. 42, Ed. 1 Wednesday, February 13, 1907, newspaper, February 13, 1907; Guthrie, Oklahoma. (https://gateway.okhistory.org/ark:/67531/metadc88140/m1/4/: accessed April 18, 2024), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.