LAHOMA PARMER, WEDNE
SDAY. NOVEMBER 2 5, 190 8.
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DAIRY METHODS ON THE ISLE
OF JERSEY.
The average farmer tries to havs
hi* cows calve during the first three
months of the year. They are housed
at night during the winter being
brought in about four o'clock in the
afternoon, whefi they are milked each
><" l iving about tthree-quarters of a
bushel of roots and some hay.
At eight o'clock a bundle of straw
, Is given to each. ,
In the morning thej- are milked and
fed about six o'clock, again receiving
the same allowance of roots and hay,
and at nine an? turned out to pasture.
Farmers endeavor to dry their cows
about a month or six weeks before
calving. Bran mashes are given them
. about the time of calving, and for a
fortnight thereafter, the only time this
food is used.
The bull calves intended for veal are
fed the milk of their dams for about
Fix weeks. Heifer calves are invaria-
bly reared.
About two weeks after calving, cows
are turned out on grass during the
day time, if the weather be fine, the
general custom being to tether them.
About every three hours they .are
moved and tethered in a fresh spot.
I hey are watered in the morning,
and also at noon, and in warm weath-
er again in the evening.
From May to October they are al-
lowed to remain out at night. During
the summer cows. are often milked
three times a day, and during warm
weather they are brought into the
stable for a few hours during the heat
of the day. .
In the fall butter is made and crock-
ed for winter use. '
A cow is in her prime at six years
of age, and is considered to remain
so until ten years old.—American
Farm World.
MANAGING THE DAIRY HERD.
By S. E. Barnes.
Right here is where nine out of ten
of the dairymen lose money—by bad
management. It seems to be a com-
mon impression that anyone can run
a dairy, but this is a sad mistake, for
it requires a business head to make a
success at anything. It requires a
man with tact and skill to milk a cow
to feed a cow or handle them properly
in any way. A cow should never be
abused in any way, and should always
be made comfortable. A dairyman can-
not afford lo have his cows neglected
or abused, because it would be a di-
rect loss to him. A cow will soon get
to dislike a rough attendant and it
makes her nervous and restless, and
consequently she do^s not produce her
best returns.
To begin on a dairyman should havo
good, profitable cows, some that have
good udders and four good teats each
and should produce over 5,000 pounds
of milk and 300 pounds of butter per
cow per year. A cow producing less
than this should be fed and milkai
regularly at the same hour each day.
They should be well bedded and made
entirely comfortable. Each cow should
have the food that she.relishes most
and ibe kind that gives the most re-
turns. They should be curried and
kept perfectly clean, and should have
salt and water at their disposal all
the time. If a cow while und?.* the
above treatment does not produce
more than 5,000 ipounds of milk and
300 pounds of butter annually is worth
only about $30 to $40 cash. A cow
making 460 pounds of butter is worth
over twice as much, because a cow
that makes 400 pounds of butter sel-
dom eats any more food than one that
makes 300 pounds, and It takes tha
same amount of care for each. There-
fore the extra 100 pounds would be
clear profit. This illustrates the im-
portance of keeping individual records
of the dairy hard. To make a complete
success the dairyman must know the
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exact income of his business and the
exact^ amount of expense attached to
it. That tells him whether or not he
i ; losing er making mom y, but it does
iiol t 11 him where be is losing or
where lie is gaining. He may be link-
ing a fairly good profit on liis whole
Uerd, but still lie may be keeping
some "boarder cows" that are eating
up a great deal of his profits. Con-
sequently be shoi. v know what each
cow is producing and what her cost
of keep is, in order that he may get
rid of the "drones" and replace them
with profitable cows. In this way he
not only maintains a high class herd,
but is gradual y Improving it all the
time. •
Shelter for t!<c Catale.
The climate in the South is suclf that
the cows need practically no shelter
during about eight months of the year;
and the remaining four months only
at night and on inclement days. This
does not mean, however, that no shel-
ter is necessary, for the cows must be
kept comfortable and must have a
clean place in whi^h to be milked
and fed.
The eow barn should be substantial-
ly made, but nfted not be so expensive
as is needed in the north, where dou-
ble walls and expensive systems of
ventilation are required. A single wall
structure i!i sufficient, anil nothing but
windows are required for ventilation
These should be plentiful, however: at
least two "sides of the building should
have a continuous row of them, being
so that they will open and shut like
.a transom, or slide up and down con-
veniently.
A very convenient and satisfactory
way to shelter cows Is to have a long
shed-like addition only one story high
and extending- from the main barn
where feed sue h as hay, etc., is stor-
ed. This arrangement affords easy
ventilation, and there is no dust com-
ing down from above, and the stables
can be easily enlarged. These stables
should have cement floors if possible,
and should be kept scrupulously cle'an
and thoroughly disinfected once per
week. It the farmer does not feel
able to put a concrete floor all over
his building he can at least make the
gutters and passageway behind the
cows of cement and have the floor
on which the cows stand made of
.hard clay or close fitting planks. It
is well to have about one foot of the
floor next to the gutter made of ce-
ment, as this is the part that gets
very dirty, and should be easily wash-
ed or scraped.
Milking the Cows.
It is of very great importance to
both producer and consumer that the
cows and incidentally the milk be
kept as clean as possible. It is bene-
ficial to the producer because the milk
will keep sweet longer and he can de-
liver it to his customers in better con-
°r if 14 's made into butter,
the butter will be of better qualitv.
lo the consumer it means a great
deal, because it is used for food, and
when clean and pure there is less
danger of contracting disease; the
germs of which are sometimes fout.d
in dirty milk, and it is also more pleas-
ant to the palate and more useful io
the stomach.
The milker should kot* his hands
and his clothes clean, especially dur-
ng the process of milking. A damp
towel should be used to clean the ud-
ders of the cows before the milking Is
begun. The milking should always bo
done with dry hands, and the milk
drawn into a covered pail with a fine
wire mesh strainer top. These rules
when carefully adhered to, will aid
very materially in keeping the milk
clean and wholesome.
Preserving the Health of the Herd.
It is very essential Ilia* the herd be
kept in a perfectly healthy condition
in order that the milk and butter be
wholesome and healthful.
The herd should have an abundance
of fresh air and sunshine, and when-
ever a cow becomes sick she should
be isolated at once, and no uiiik saved
from her until she recovers. The dairy
man should test his cows for tuber-
culosis about once a year, which cn-
b him to keep his herd compara-
tively free of this dread disease, and
he should always use strong, healthy
and vigorous animals for breeding pur-
poses, so as not to allow his herd to
run down in stamina. Milk fever is
something that has proven a great
loss to dairymen, because it is a di-
sease that always altaeks the best
cows. It is a serious* disease peculiar
to cows, especially the higher bred an-
imals. and those giving a large flow
of milk. This dinease does not at.
tack young heifers; that is, those
that have not had the third calf, and
kis seldom seen In cows that are thin
in flesh. It seems that the cows that
are most susceptible to tne disease
are the fat ones, with greatly dis-
tented udders at time of calving The
disease usually occurs shortly artnr or
within two or three diys after par-
turition. ,The cow begins to mope
about, moving blindly from place to
place with a staggering gait, lie rars
cold at the base and drooping down-
ward, her eyes dull and half closed.
When touched she will loll her tongtfe
out and appear very nervous. She soon
gets down, and unless treatment is
afforded her at once she soon dien
The disease has been most successful-
ly treated by pumping air Info the
udder. This can be done by insert-
ing a milk tube—which has ">een dis-
in'eeted into the udder, ann attaching
to this a rubber tube which is also
connected to an .ordinary" bicycla
pump. Pump the udder full or air
and then work and knead the udder
thoroughly. Milk the udder out thor-
oughly every -two or three hours. Give
the cow a pound of salt and she will
soon be up and eating. It is better
to prevent the disease if possible.
Don't allow a pregnant cow to be*
come too fat; watch them carefully
at time "of calving; give them one
pound of salt immediately after por-
tuition and feed only light food, such
as clean hay and wheat bran. The
bran should be given in the form of a
mash,
Another very troubleson.- but not
so serious a disease is garget. This
is a kind of congestion of the udder
which appears just before* snd after
calving. The udder becomes swollen,
hot, tense and tender. Hardly any-
thing can be gotten from the udder
except a thick, clotty mass, with the
appearance of puss; it is sometimes of
a reddish color and sometimes streak-
ed with blood and is sometimes mixed
with a whey-like, yellowish serum.
This cakeness of the udder can be
greatly benefitted by the sueking and
hunching of a hungry calf. Or the ud-
der can be rubbed with camphorat-
ed ointment and by holding hot cloths
on the udder, kneading it carefully
and milking it out every three or four
hours. TI; * cow should be kept warm
and not exposed to drafts or rain, and
after a while she will got ail right
again.
Another very troublesome disease is
contagious abortion. Abortion or or-
dinary slinking of the calf may be
due to one or more of several causes,
a cow may get an overfeed of grain,
or she may be horned or injured in
some way Sudden fright, or any-
thing that shocks the nervous sys-
tem, is liable to cause it. But con-
tagious abortion is caused by a germ
and is transmitted from one cow to*
another.
To g*>t rid of contagious abortion
• and to prevent it spreading, tho in-
fected animal should be carefully iso.
lated and should be thoroughly dis-
infected every day. A creoline solu-
tion is very good. An injection should
be gien with this solution, and the
hind parts of the animal thoroughly
washed once daily.
To prevent it spreading among the
other cows every one of them should
be disinfected and just before breed-
ing a cow the bull's sheath should be
washed with the creoline solution.
Keep the barn and everything con.
nected with the cows clean and well
disinfected. And after a time, by us-
ing plenty of care and patience, the di-
sease may be gotten rid of.
Another trouble which may more
properly be called an accident rather
than a disease, is the retention of the
afterbirth. This frequently happens
afteir abortion, and sometimes there
are other causes for It. The trouble
can be easily remedied, however, if it
is looked after within twenty-four
hours after calving.
9 Tripto-GearMl
BaH-Ccaring
^ Ciii'bls-Cul *
FEED GRINBEK
A few bushels of coin
ti i* year buys you the
(uiill that does nil kinds
of Ktiudiiiff and lasts
many years.
_ , An Honest Mill
~>oU in an Honest Way
ifTP',.',« ?° «lo*n. I trust vou. Kei'p it
<in"? i n lur" 11 ">y ''iprnnr. 1
I ? ' '"jve ""J illKWtistlfd customers,
i "Hilt > "II IT.'VO tor >-".e-,.ir t.lit t it Is tlio
ri'V"' '   '•••-« nimilptfmi'l III very v v
ill.!.! : ■ Uo tills at my r\|ieiisi\ 1' tul.i
nil tlio rls... >, t i lo tor my KKKK r^uio* today.
G. M. DITTO, w!)X 53, JDLIET, ILLINii3
churnln. keep the can containing It
surrount d with cold water, or per-
haps, better, hang it in thj well. To
ripen, place where it wilj become
somewhat warmer (at a temperature
of 75 to SO degrees), until it is sour
enough; then cool down to a tempera-
ture of from 55 to GO degrees, which
is right for churning. Let it stand at
this temperature for uu hour or so be-
fore nhurning, if possible. This will
cause the butter to come in better
condition.
("ream that is being ripened should
be thoroughly stirred several times
be fort it is ready for churning. Ev-
ery butter maker should have a good
dairy thermometer and then uSe It.
One of the main causes for having to
churn from one to five hours is eith-
er too warm or too cool "temperature
of the cream. With a temperature of 
from 55 to SO dogrces, butter should be
produced in from 30 "to 45 m|mutes,
providing tlie other conditions are
. right.
Do not fill the churn over one-third
t i i.no-half full. Give the cream room
for agitation, which insures quick
churning. Turn the churn just fast
enough to give the cream the great-
est amount of agitation. In q&se a
barrel churn is used, turn it so the
i ream has time to fall from one end
to the other with a distinct thud.
In order_ to make a uniformly col-
ored butter for the entire pear, some
color must necessarily be used. Very
little will be required during the spring
and summer months when the cows-
are getting green feed. During the
fall and winter more color will be re-
quired. No harm is done by msd-
eratey coloring butter with a good
commercial color. Colored buttfr can
be sold on the market for a very much
better price than that not colored
AV hi to butter is not nearly so appe-
tizing as that which contains color.
The color should be added to the
crcam in the churn before starting to
churn.  
After drawing off the buttm**ta
pour a pailful of cold water in the
churn over the butter and give the
churn four or five quick revolutions.
Then draw off the first wash water
and put on the second and turn as be-
,ore- If the butter is hard enough af-
ter the second washing, draw it off
and take out the butter
The butter should be taken from
the churn in the granular condition
and the salt added before it has been
worked together. Usually about one
ounce °f salt, is added for each pound
of butter. The sail should be worked
naddl li'0 bU't0r wlth a ,adle or
paddle and not with the hands.
Butter is usually worked enough
th .Watt'r has beon removed so
that the butter will bend without
breaking. Too much working will
«Poil the grain of the butter and
make it salvy; while leaving too much
w^ter In it will spoil lts koepIng ^
we' ge?T*?„  'h;U things
41 . nothing cost us more than
the things we buy. Uian
It isn't fair to talk about a man behind
bis back. It Is better to be perfecUv
frank and kick him there. rerrectly
About the best way t0 make a man
ke whis., is n.it have t0 p,ay jt w,(n
AERM0T0R GASOLINE PUMP
Engine complete ready to
• i ^attach, ad shown, to "any
old pump," In 30 minutes
GOOD BUTTER ON THE FARM.
The cause of poor butter on the farm
says a writer from the Colorado Sta-
tion, may be traced(,elthcr to a single
poor condition or perhaps several of
them. By carefully carrying out the
following couditionr,. first class butter
should be produced.
The cream should be kept in as
nearly av.'oet condition aa possible tin-
til cnmigh hftji ba*n gwihered for a
churning. This should the.n be sour-
er, or ripraed. To hfrp ttw cream
sweet, while gathering cncmgfi for a