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FILMED WHOLE OR IN
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Dairy
A
Farming
BY
D. S. BURCH
State Dairy Commissioner of Kansas
41
"\\ Philadelphia
The Penn Publishing Company
1912
Contents
CHAP. PAGE
i
Introduction, Dairying, the In-
dustry OF Immediate Cash Ee-
TURNS ,,. 7
I. Who May Succeed in Dairying ? 12
^
II. How TO Select a Dairy Farm . 15
III. Which Breeds are the Best and
Why 20
Copyright 1912 by The Piara Pubushino Company ly. How TO Choose a Dairy Cow . 31
V. Housing an Equipment . . 42
VI. Solving the Help Problem
i VII.
VIII.
Points on Milking ...
Practicability of Milking Ma-
. 58
65
chines 68
IX. Feeding and Managing the Herd 78
i X. Testing Milk for Richness and
Purity 89
XI. Sanitation and Care of Milk . 98
XII. Certified Milk and Its Produc-
tion 107
XIII. The Science of Bottled Milk . Ill
XIV. Milk Inspection and Its Purpose 116
XV. Dairy Butter How to M a ke the
Best 119
3
131 329
4 CONTENTS
XVI. Is Farm Cheese Making Prac-
tical? 133
XVII. The Truth About the Tuber-
culin Test 138
Dairy Farming
XVIII. Dairy Organizations . 149
How AND Why the Dairy Mar-
XIX.
XX.
kets Fluctuate ....
Why Oleomargarine is Inferior
157
INTRODUCTION
TO Butter
DAIRYING, THE INDUSTRY OF IMMEDIATE
164
XXI. The Creamery Promoter and CASH RETURNS
XXII.
His Tactics
Dairy Farm Fertility
.... 169
175
A cow's breath has been said to be the sweetest
of all known things, and while such
XXIII. Dairy Accounts an abstract
. . . 182
XXIV. quantity cannot be compared with more
Dairying for Health and concrete
Wealth substances for relative sweetness, we
188 must grant
XXV. Dairygrams, Proverbs of Unlim- that in many ways the dairy cow is
a remarkable
ited Application 190 and wonderful creature. Not only
) is this true, so
XXVI. Some Common Dairy Terms . 192 far as we
are able to measure her value in dollars
Index 205 and cents, but also her unique position
as the
foster mother of the human race is
a position for
which no other animal has yet been able
to suc-
cessfully compete. On the stock exchanges and
in the great markets, we so
constantly hear wheat
and grains discussed that the uninitiated
in agri-
cultural matters are likely to form the opinion that
grain farming isthe chief source of agricultural
wealth in the United States and the
world.
8 DAIRY FARMING DAIRY FARMING 9
It not our purpose to emphasize one branch
is
In fact the situation is becoming one of transpor-
of agriculture at the expense of any other, but
tation rather than of production, since
rather to advise beginners and those unacquainted dairymen
living within a short distance of cities have
with the various types of agriculture in order that long
ago lost hope of being able to compete with the
they may wisely select the most remunerative
demand.
branch. It has been said that the cow, the hog
and the hen constitute the foundation of our The Markets Are Consistently Good
national agricultural wealth. The dairy cow is
In a similar way, creameries and cheese fac-
rightly placed at the head of the trio ; she gives
tories are unable to supply the demand
approximately six hundred crops of milk a year, a for the
manufactured products, butter and cheese.
product for which in its various forms there is an
Therefore thousands of pounds of butter and
unlimited outlet.
cheese must be placed in storage every year
The average man, woman and in
child in the
the height of the season of best production
United States consumes over seven-tenths of a pint in
order that the public need not go butter or
of milk per day or its equivalent in the form of cheese
hungry during the fall and winter months, when
cream. Add to this the butter, cheese, condensed
the factories are totally unable to
milk and sundry dairy products and you have a meet the
demand, owing to the small production of
conception of the market open to the dairyman
milk on the average farm during the
and of the possibilities for engaging in and devel- winter
months.
oping special branches of the dairy industry.
The consistently high prices of milk, butter and
Milk dealers of New York City are obliged to
kindred dairy products testify to the continuous
go as far as two hundred miles into the country
and never glutted market for milk and its prod-
to purchase sufficient milk to supply their trade,
ucts. The markets are furthermore near at hand
and cream is shipped as far as seven hundred
and of a cash or monthly payment nature. In-
miles into that metropolis. What is true of New stead, as in the case of grains, of
York in a smaller way, true of one crop a year
is, all large cities.
dependent on the climate and the weather, the
10 DAIRY FARMIA^G
DAIRY FARMING 11
dairy cow yields lier milk twice a day for three While the- problems of production of farm
hundred or more days out of the year.
products are now fairly well solved as a result
Throughout the length and breadth of the civi-
of the labors of the state and
lized world, a quart of fresh milk is federal scientists,
practically profitable marketing of
legal tender and with almost as constant farm products has not yet
a value been thoroughly worked out in a
as gold. From any railroad station in the coun- it practical way
with the exception of the dairy industry.
try, ship a ten-gallon can of rich cream to almost In this
case, the market is practically constant
any one of our six thousand creameries, and and usually
a satisfactory. This advantage makes dairying the
check for five dollars or more will be forthcoming
main prop of the renter of small means,
in a few days, accompanied by a request for the city
man about to move to a farm and the farmer
further shipments. who
requires a steady cash income
throughout the year.
The Hand Sepauator Plays an Important
Role
The general
introduction of the small centrifugal
i
cream separator for farm use has
made possible
a great development of dairying,
for instead of
shippmg the bulky milk either by
wagon or rail,
the farmer is now able to reduce
its volume about
seven times and ship the cream,
the most valuable
part, to whatever market he
maychoose and retain
the skim-milk on the farm for
feeding purposes
Agam, the rapid growth of the ice-cream
industry
offers a wide and favorable
market for the dairy-
man who is in a position to produce pure sweet
cream.
DAIRY FARMING 13
uueci only at great or at least close for the winter without giving
expense.
notice. Where several creameries or cheese fac-
tories are within reach, the risk is reduced to a
,^,;j, distance
'^^t'^-^T'^'^'^'
^narket. If n,i,k i^ to be sold
fro^npeZZnent minimum. Creameries and cheese factories, how-
for city'^^onsump markets in the respect that
tion n nxust be delivered ever, are excellent
daily and ^od 3s they will readily take all the product they can
18 DAIRY FARMING DAIRY FARMING 19
secure if the quality is satisfactory, since the itiesof securing help locally, as bringing it in
larger the quantity of business they can do, the from the outside or advertising for it is not only
more economically they can operate. expensive but is often unsatisfactory.
7. In determining the size of the dairy farm ^
9. Look
into the social life of the community.
allow three acres of the total land for each cow. One's neighbors are more important in the country
The actual amount of pasture may be about one than in the city, and the selection of social life in
acre for each cow, the remaining two acres being the country is virtually a selection of the country
devoted to crops for winter feeding, reserve pas- itself.Learn the prevailing nationality of your
ture, barn-yards and buildings. In Denmark, neighbors and their ideals and consider the ad-
Holland, and certain other parts of Europe, where vantages or probable nature of your social life
dairying conducted on a very intensive basis,
is from the standpoint of your hired help as well as
the cows are kept in the stable the greater part of of yourself.
the time. This practice enables more land to be 10. Lastly, look iiito the legality of the title
devoted to forage crops and more cows may be and secure expert advice as to the terms of pur-
kept. Imitations of this system have not been chase. The legal details of transferring real estate
financially successful in the United States, owing and the basis for estimating land values, taxes and
to the much greater cost of hired help in this insurance vary in different states and communities.
country. Pasturing eliminates, to a great extent, These should, of course, be investigated before,
the hauling of feed to the barns, the hauling not after, the land has been purchased.
away of manure and the care incident to habitual The foregoing rules and requirements may seem
stall feeding. to the reader, at first glance, extremely rigid.
8. Consider the opportunities you will have to Not they exclude only the worst farms, so
so ;
secure hired help.Dairy farming, especially when many of which are a drug on the real estate
conducted on a large scale, involves the problems market. Of good farms there are plenty, waiting
of securing and keeping competent and reliable only for brainy and energetic management.
help. Therefore, consider carefully the possibil- t
\
DAIRY FARMING 21
and the purposes for which they are used the valuable which the breeds of the
services
second group have given to the man engaged in
Milk Milk and Beef Beef general farming testify strongly to the merits and
Jersey Shorthorn Hereford usefulness of these breeds in their proper jilace.
Guerusey Brown Swiss Aberdeen Angns
Holstein PoUed Durhams Galloway In fact, more than seventy-five per cent, of the
Ayrshire Red PoUa Devons butter produced in creameries in the central West
is derived from milk of dual-purpose cows, chiefly
The foregoing classification applies to the Shorthorns. The third group consists of breeds
average type of cow of each breed. Individuals found chiefly on the great beef cattle ranches
and special "strains" of any breed frequently and stock farms, and may be dismissed from con-
show characteristics which place them in a class sideration by the dairy farmer.
to which the breed as a whole does not belong. The breeds in the first group from which the
The choice of breed for dairy purposes is gen- choice is generally made by experienced dairymen
erally made from the first column and wisely so, have the following origin and characteristics.
20
-^as
jji^i
highly developed and sensitive. In the Jersey
bulls, this characteristic of the breed is exhibited
III. A Promising Two-Year-Old Jersey.
by fractiousness, especially when improperly
the United States become active. Since then the ugly without apparent cause.
Jerseys, as a breed, are spare of flesh, a desir-
breed has grown rapidly in popularity, and the
name of Jersey cow is known wherever dairy able dairy quality, but for this reason their carcasses
are little valued for beef.
cows are kept.
ai
I If 111 I ^IM II mm.
seys were recognized as a breed about 1850, and that of Jerseys. Guernseys are gentle, quiet,
easilymanaged, and these qualities are observable,
'r- -^i
to a less degree, even in the bulls. Both the
Guernsey and Jersey breeds are noted for the rich
yellow color of the milk and cream and butter
made therefrom. The fat globides in their milk
are relatively larger and separate more readily
than those of other breeds of cattle.
;li
HOLSTEINS
The Ilolstein breed, though known in the
United States under various names, is readily dis-
tinguished from other breeds by the characteristic
black and white markings. In fact, they are
IV. Guernsey, showing typical markiDgs. frequently referred to in un technical language as
Blacks and Whites, although the more exact names
importations to the United States began about are Holstein Friesians, Dutch Cattle or Holland
1 875. The breed has found favor rapidly wherever Cattle.
introduced and properly handled. As the last name implies, the cattle originated
Guernsey cattle are slightly larger and heavier in Holland and from the beginning of the Chris-
IIOLSTKIXS
The Ilolstein though known in the
breed,
United States under various names, is I'eadily dis-
tinguished from other l)reeds by the characteristic
black and white markings. In fact, they are
'% '"'%
;-, ,,- ,.A^.
26 DAIRY FARMING DAIRY FARMING 27
tian era the breed has been constantly developed noted for remarkable records of milk production.
and improved. Owing to lowland pastures and The milk is less rich, both in total solids and the
the rich luxuriant grasses which have constituted percentage of fat, than any of the principal dairy
the feed of Holstein cattle for centuries, the}^ have breeds.
developed large frames with a great capacity for The fat does not rise readily from the milk,
milk production. owing to the small size of the fat globules. This
characteristic of the milk makes
appear less rich
it
tian era the breed has been constantly developed noted for remarkable records of milk production.
and improved. Owinglowland pastures and
to The milk is less rich, botli in total solids and the
the rich luxuriant grasses which have constituted percentage of fat, than any of the principal dairy
the feetl of Holstein cattle for centuries, thev have breeds.
developed large frames with a great capacity for The fat does not rise readily from the milk,
milk production. owing to the small size of the fat globules. This
characteristic of the milk makes it appear less rich
..i^,...;*^.
26 DAIRY FARMING DAIRY FARMING 27
tian era the breed has been constantly developed noted for remarkable records of milk production.
and improved. Owing to lowland pastures and The milk is less rich, both in total solids and the
the rich luxuriant grasses which have constituted percentage of fat, than any of the principal dairy
the feed of Holstein cattle for centuries, they have breeds.
developed large frames with a great capacity for The fat does not rise readily from the milk,
milk production. owing to the small size of the fat globules. This
characteristic of the milk makes appear less rich
it
tian era the breed has been constantly developed noted for remarkable records of milk production.
and imi)roved. Owing lowland pastures and
to The milk is less rich, botli in total solids and the
the rich luxuriant grasses which have constituted percentage of fat, than any of the principal dairy
the feed of Holstein cattle for centuries, thev have breeds.
developed large frames with a great capacity for The fat does not rise readily from the milk,
milk production. owing to the small size of the fat globules. This
characteristic of the milk makes
appear less rich
it
Jf^JTENflONALSicbNI)^^
:
tmtiSiSSm
butterfat produced in a year by a single animal cow her ability to thrive on coarse feed and
is
has been held for several years by Ilolstein cows. rough and scantily covered pasture-land. In size
and weight the Ayrshire cow slightly exceeds the
Ayrshikes Jersey. The former is fine-boned, active, alert,
The Ayrshire breed originated in and is named but inclined toward a nervous temperament and is
after the county of Ayrshire in southern Scot- less docile than any of the dairy breeds. In color
the typical Ayrshire reddish brown splashed
is
butterfat produced in a year by a single animal cow her ability to thrive on coarse feed and
is
has been held for several years by llolstein cows. rough and scantily covered pasture-land. In size
and weight the iVyrshire cow slightly exceeds the
Ayksiiikes Jersey. The former is fine-boned, active, alert,
The Ayrsliiro breed originated in and is named but inclined toward a nervous temi)erament and is
after the county of Ayrshire in southern Scot- less docile than any of the dairy breeds. In color
the typical Ayrshire is reddish brown splashed
with white. The head is relatively small and the
expression bright, almost to wildness. The horns
hiivo an upward growth with the tips inclined
backward.
Compared with the other breeds, the Ayrshire
cow has a small udder and teats. Breeders have
been able to remedy these objections and a large
number of Ayrshire herds now have udders and
teats of normal size, though not large. Ayrshii'es
are good milkers, but the milk is neither of excef)-
tional richness nor is the cream of the rich yellow
color usually demanded by the trade.
VI.- -Tin: AviisiiiUE, alert and active.
The relative merits of tlie foui' chief dairy breeds
land. The country is rolling and the climate may be summed u[) as follows
rugged. As a result Ayrshire cattle j)ossess more
Characteristics of Milk
stamina, as a breed, than any of the others men-
tioned. The breed has developed and has been
raised into prominence since abont the year 1825.
The most striking characteristic of the Ayrshire
30 DAIRY FARMING
Characteristics of Animals
QentleneHH Gentleness Constitutional Relative size Value for
rf Cows of Bulls Vigor
1- Jersey Holsteiu Ayrshire
of Coivs
Holstein
Beef
Ayrshire
CHAPTER IV
2- Guernsey Ayrshire Holstein Guernsey Holstein
3- Holstein Guernsey Guernsey Ayrshire Guernsey HOW TO CHOOSE A DAIEY COW
4- Ayrshire Jersey Jersey Jersey Jersey
In the selection of cows for the dairy herd it is
^
y:.-
' r
or brought on the premises for any purpose should cows whose value as breeding animals is very un-
either be isolated for a period of at least thirty certain.'
^
days, during which the tuberculin test may be ap- Contrast with this condition of affairs the ex-
plied, or else should be accompanied by a certifi- periences of wise dau-ymen, who have started
cate from a reputable veterinarian showing that their herds with a few pure-bred animals and
the animal is in a healthy condition. The prob- have followed a systematic breeding campaign.
lem of controlling tuberculosis in the herd and the Their cows may perhaps not have been un-
first
method of making the tuberculin test will be sub- usually large producers, yet, if the sire was from
sequently discussed. a family of profitable cows, the offspring will be
at least equal and probably superior in value to
The Principle of Cross-Breeding the average between the sire and dam. This
The second consideration of importance in se- truth is based on the well-recognized principle
lecting cows for the dairy herd should be their that nature aspires to perfection.
blood origin. There is neither profit nor satisfac-
tion in conducting a dairy composed of " scrub
" Pure-bred Stock is Always in Demand
animals or mixed breeds, however well their per- Further breeding will result in more pure-bred
formances at the pail at any particular time seem animals, and in view of the fact that a pure-bred
to justify place in the herd.^/lt is note-
their herd requires no greater amount of expense and
worthy that the first cross between pure-bred I attention for care and maintenance than one of
animals is often very satisfactory as a milk pro- nondescript animals, the breeder will, in a few
ducer and as a valuable asset to th^fiiJierd. But, years, be well repaid financially for the line of
when the second cross is made, the amount of breeding which he has followed. The problem
milk produced generally diminishes and the ani- of disposing of the male animals will be entirely
mal is of inferior quality in other respects. If solved, since pure-bred males are in good demand for
cross-breeding is further continued, the dairyman breeding purposes, whereas ill-bred bulls of the dairy
who practices it will ultimately have a herd of breeds are almost unsalable even to the butcher.
M DAIRY FARMING DAIRY FARMING 36
The female calves of pure-bred origin have in expensive to feed. When sent to the block her
addition to their probable value as future milk value will be very slight and in a great many ways
producers the additional value of potential breed- she is undesirable. Young blood, particularly
ers. Astudy of the advertising columns of dairy good young blood, is as desirable in the dairy
papers will strongly impress upon the person about herd as in all lines of business.
to engage in dairying the value of pure-bred stock. The factor of productiveness which one is so
It matters not whether the preference has been likely to consider first now arises. The true pro-
given to the Holstein or Jersey, to the Ayrshire duction of a dairy cow can be determined accu-
or Guernsey the ultimate returns and the satis-
;
rately only by means of the scale and the test.
$
faction of blooded animals will be equal. Self- The scale tells us the amount of milk she produces
dairy cow, however phenomenal her performances ness of the milk. For the market milk trade the
may be, is not sought after, because breeders have amount of milk is perhaps the most important, but
learned that her milk-producing characteristics and it must be remembered that the certain standards
capacity will probably disappear, on breeding, for of richness must be complied with and the test,
several generationsand the chances of securing J therefore, should by no means be overlooked. In
valuable animals from such a cow are too slight producing milk for butter or cheese factories, both
to encourage the experiment. factors must always be considered, since such fac-
'^
tories commonly pay in proportion to the number
YoFNG Blood is Best for Fofndation Stock of pounds of butterfat (also called milkf at) delivered.
A third important factor in the selection of a
dairy cow is her age. However attractive the cow Forcing Cows to Make Records
may be in conformation, in style and from the Milk condenseries pay in accordance with the
point of view of past records, if sne is old, she is number of pounds of milk delivered, although the
not desirable as an addition to the herd. An old contract which they have with the producers
animal is very likely to be a poor breeder, and generally specifies that the milk must be of certain
W -g
TL
lowing is generally one of recuj)eration rather ilated and transferred into blood and milk. The
than of a creditable performance. Records ex- hip-bones should be prominent and far apart. A
tending over a short period of time afford an large capacity in the pelvic region indicates not
index to the capability of an animal, but are by only the probability of the cow being a large milk
no means as valuable as records of a year's dura- producer but also of being a good breeding animal.
tion or more.
I Now looking at the cow from the side, she should
Where records are unobtainable, one must rely a[)pear straight on with the lower line
top, but
upon the appearance of the cow in making his sloping toward the rear and suggesting a wedge.
selection. Like a horse-trade, this manner of buy- She should show no indications of being leggy,
ing animals is generally in favor of the seller, but ',
and terminology of good dairymen " there
in the
fortunately a dairy cow has certain indications of should be little sunlight under her." Both fore-
milk production which cannot be covered up or legsand the hindquarters should be well muscled
exaggerated. A good milking animal should show and sinewed but free from any more flesh than is
a tendency toward spareness and under no con- necessary to comfortably carry the weight of the
sideration should she carry a very large amount animal. From the rear the cow should show a
of fat. The dairyman wishes his feed to be con- deep, wide, and a well developed udder or bag.
verted into milk and not into beef. The teats should be placed far apart and should be
.. liiiiinwwMiii^^
of good size. The tail should be long and slender be milked not once or twice but twice a day,
and stocky. The ud-
in preference to being short month after month and year after year.
ll!
der should be hung quite high and from the back Considerations of Minor Importance
of the flanks in preference to being attached to
Another consideration in the purchase of a dairy
merely the under side of the animal.
cow is her color, and her similarity to other animals
!
Expert dairymen claim that if the skin of a dairy While a herd similar in color and
in the herd.
cow is soft, pliable, and oily she is likely to be a
markings is desirable from the standpoint of
better milker than hard, thick and unpliable. uniformity, which is an important factor in mak-
if it is
to pay, information can be given in a general way Authentic records showing creditable yield of
only, due to fluctuating factors of supply and de- milk and butterfat.
mand, local conditions and current prices of feed- An age of between two and eight years.
ing materials. Pure-bred cows with satisfactory A record for being a successful breeding animal.
records for milk production generally change hands A satisfactory pedigree.
for from eighty to two hundred dollars. If an Good crops, general prosperity and abundant
animal has been registered, the price is somewhat feed at low prices.
larger. Grade cows bring from forty to one hun- High prices for dairy products in immediate
dred dollars, and scrubs, or those of nondescript vicinity or in markets easily reached.
breed, seldom exceed forty dollars in value.
The average value placed upon milch cows by Factors Which Reduce the Value of
government statisticians has ranged from thirty- Dairy Animals
five to fifty dollarsduring the past ten years. It The converse of all the above factors.
is obvious that the great majority of dairy cows in Extreme old age, exceeding eleven years.
the United States are poorly bred animals owing Inability to secure hired help for milking.
to the unfortunate lack of information prevalent ^ The shutting down of near-by creamery or cheese
among farmers on questions of breeding. factory or failure of any other important market
For a number of years the price of milch cows near.
has been steadily increasing, due largely to the A serious epidemic in the vicinity or likelihood
i better prices obtainable for dairy products. Fol- of the presence of tuberculosis in the herd.
lowing are the principal factors which increase Strict enforcement by the dairy authorities of
and decrease the value of milch cattle. legal requirements to which a considerable percent-
Factors Which Elevate the Value of age of the animals in the vicinity are unable to
Dairy Animals conform.
Certificate showing that the animal has success-
fully passed the tuberculin test.
vl
I
DAIRY FARMING 43
DAIRY FARMING 43
ment; still, by careful planning, one is able to jectionable, and few of them are now built.
The Basement Barn Basement stables with their low ceilings, damp
is Objectionable
floors and dark corners are ideal habitations for
Barn plans are not difficult to make, and it is
all the bacterial diseases to which cows are sub-
far better to plan the barn for the particular kind
ject, and are extremely unpleasant to work in.
42
The stable should be slightly above the level of to have the latter of concrete than to make the
the surrounding ground, well drained and easily barn of concrete and to use inferior material for
approachable from the pasture, without requiring the sundry equipment.
the cows to wade through mud and filth just be-
fore milking time. When a Cement Floor is Permissible
The stable floor and the stable ceiling are two
Concrete or Wood ? very important considerations in the ideal dairy
The relative merits of concrete and of wood barn. Except in the extreme southern latitudes,
construction will be a matter for the dairyman to cows should not be required to stand or lie on
consider, together with the price of each. Con- cement. Cement is not only slippery when wet
crete construction is ideal for the foundation and but it is likely to chill the cow's sensitive milk
the lower portion of the barn, owing to the ease secreting glands if the udder comes in contact
with which it can be cleaned and also to the fact with the floor, especially during the night, when
that it is rat-proof. Concrete construction is, at the ground is cool. However much beddmg is
the present time, rather expensive, and no doubt used, this objection cannot be overcome. A
always will be. Wood, on the other hand, is a f cement cow stables provided
floor is desirable for
perishable building material, but for the purpose it is covered with a removable wooden panel or
of the average dairyman it serves and satisfies false floor on which the cow stands or lies. The
every reasonable need. gutter, back of the platform on which the cow
A wooden barn built on a solid concrete founda- stands, should be constructed of concrete with a
tion is perhaps the most economical and satis- slope of about one inch in ten feet. Careful dairy
factory where a dairy farm must be put on a farmei's who recognize the value of the liquid
paying basis in a short time. There are so many manures for fertilizing purposes construct cement
smaller and important necessities, such as water- cisterns under the ends of the gutters to catch
ing tanks, feeding floors, gutters and the like, that and hold this important by-product of the dairy
where economy must be considered, it is far better herd.
46 DAIRY FARMING DAIRY FARMING 47
Floor plans may
be made so that the cows
either face a center feeding alley or so that they
face the walls and the space between them can be
used for removing manure and carrying the milk
away. Both types of construction have their ad-
vantages and one must decide whether he prefers '
tented.
i
The Cow^-Barn Ceiling 00
>
The ceiling of the dairy barn should be at least 93
A
SECOND EXPOStfRE
48 DAIRY FARMING DAIRY FARMING 49
practical objection to storing feed over the stable. long hours spent in the dairy barn more pleasant
Hay can readily and with little labor be passed for both men and animals. The walls in front of
down into the stable through chutes and grain the cows, in case they face toward the outside,
can be economically handled by means of grain should be painted or in some way colored a
boxes which connect bins above the stable with modest brown, drab, or other semi-dark hue.
the lower floor. The ceiling should be kept well Experience has shown that nervousness or excita-
whitewashed in order that dust, cobwebs, and dirt bility in dairy animals is increased if they are
of all kinds maybe readily detected, also for the obliged to face a bright-colored or a whitewashed
additional light aiforded by reflection from the wall.
white surface.
Ventilation
Ventilation of the dairy barn by other means
Sunlight as a Germicide than through windows and doors is desirable.
Considering the sides of the stables, the matter Ventilating shafts a foot or two from the floor
of windows and doors is the most important. and extending to the roof where they open into a
Doors should be at least three and one-half feet cupola are the simplest ventilators. Another ex-
in width, opening outward, and should be of cellent system is to have cold air inlets under the
liberal height, at least six feet, three inches. windows, with an exit for the heated and foul air
Many a valuable cow has been injured by crowd- near the ceiling. At least one square foot of
ing through a narrow door. There should be no ventilator space is necessary for every three
step up or down for the cow to take when enter- animals kept, if reasonable purity of the air is ex-
ing the stable, since a slight slip may strain the pected.
delicate organs in which the milk is formed and Drinking water sometimes provided in the
is
secreted. The windows should aggregate at least stable, but in case a sheltered watering tank in
ten per cent, of the floor space. Abundant light the yard can be arranged, the latter method is
is not only nature's best germicide but makes the preferable under average conditions.
50 DAIRY FARMING DAIRY FARMING 51
Stalls and Stanchions several cow stables are to be built, a separate barn
Stanchions are undoubtedly the best means of for the calves is desirable. A great deal of diffi-
fastening the cows while in the stable and while culty in managing calves at feeding time can be
being milked. These may be made of wood (and avoided by providing a row of stanchions for
come within the province of any carpenter famil- them. By so doing, the customary scuffle and the
iar with farm work) or they may be of metal, a stealing of the smaller calves' feed by the larger
large variety of which are on the market and ad- ones will be avoided.
vertised in prominent farm papers. A stanchion
The Bull-Pen
is superior to a rope and halter since the cow has
As every dairyman with a herd of cows exceed-
a freer use of her head in a stanchion, is held
ing twenty should keep his own bull, a stout pen
more firmly should she prove fractious and there
or box stall must be provided for " his majesty."
is no rope to interfere with her eating.
The walls of the pen should be high enough so
The chief requisites of manufactured stanchions
that the sire is not able to see the cows while
should be to allow the cows to lie down comfort-
they are in the barn.
ably, to be easily opened and closed and quickly
While the cow stable is the center of operations
cleaned. In addition to the stanchions for the
on the dairy farm, other buildings are necessary
cows in milk, there should be provided three or
for the proper care of milk and its products. The
four comfortable box stalls for every twenty-five
number of other buildings depends, of course, on
animals, in order that suitable quarters may at all
V the disposition made of the milk. Certified milk
times be furnished cows just before and during
production requires, perhaps, the greatest addi-
calving. The box stalls should be about eight
tional outlay in the nature of buildings and
feet square and should preferably be situated in
equipments.
the quietest place in the barn.
Suitable quarters for young calves must also be Separate Buildings for Special
considered in the planning of the stable in case Operations
there is to be only one barn for the cows. Where Where butter or cheese is made on the farm,
52 DAIRY FARMING DAIRY FARMING 53
the nnmber of buildings is somewhat less, and if is an important step toward safeguarding the
the milk or cream is sold directly to creameries, flavor of the milk. The equipment of the build-
cheese factories or city milk dealers, one building ings for butter making, cheese making or for
The dairy laws of several of the most important under chapters dealing with these lines of dairy-
'
seventy-five feet distant from the barn and should all climates, surplus corn fodder, cow-peas, green
be connected with it by cither cement, gravel or alfalfa hay and other well-relished feeds from
cinder walks. If the milkers carry mud and filth years of j)lenty to years of scarcity. In the north-
into the building where the milk is handled, the ern climates, where green feed is unobtainable
value of having the separate building is greatly during the winter months, also in time of serious
reduced. A great many well-equipped dairy drought, the value of the silo is becoming appre-
farms provide a trolley-carrier for removing the ciated more and more every year. Silos are made
milk from the barn. Such a means of doing in various sizes, shapes and styles. They are
away with the necessity of the milkers or others made of masonry, concrete, cement blocks,
tile,
who work in the dairy barn entering the building wooden staves, ordinary wood framework, in fact
54 DAIRY FARMING DAIRY FARMING 55
SECOND EXPOSURE
;
ing the cold months fermentation is very slight the sides and fitted together like the staves of a
but in summer, silage must be fed rapidly and barrel except that there is no bulge. The staves
constantly in order to prevent its spoiling on are held together by great iron bands placed on
top. the outside and screwed up in order to make the
walls of the silo practically air-tight.
Points in Silo Construction
Concrete and masonry silos are the most expen- The Foundation
sive of all types. Their expense is partly com- A stone or cement foundation is desirable for
pensated for, however, by the very slight losses all types and the bottom of the silo may extend
due to fermentation and decay as compared with from three to hxe feet underground in order to
silos of wood construction. Regardless of the increase the depth of the silo without adding to its
material of which the silo is made, the depth height above ground. The chief objection to
should be at least one-third more than the diam- having it extend too deep is the difiiculty of get-
eter in order that the silage may settle solidly and ting the silage out when it is desired for feed. In
force out the air. The smallest size that a silo ordinary practice the silo is built on the outside of
should be built is fifteen feet in diameter and one corner of the barn and a door opens from the
twenty deep the largest size is about twenty-
feet ;
silo into the feeding room of the barn or sometimes
five feet in diameter and thirty-five feet deep. into the cow^ stable directly. Silos are also erected
The latter size will hold approximately three in the pastures in case silage is to be fed during
hundred and fifty tons of silage. This amount
the middle of the day or to beef cattle which are
will furnish silage for about ninety cow^s for eight not brought into the barn for milking.
months in the year. In case more than fifty cows
are kept, two silos of medium size are preferable to
one very large one.
Wooden silos are made either by bending boards
around a cylindrical form or of staves grooved on
;
DAIRY FARMING 59
SOLVING THE HELP PROBLEM in any short-handed business enterprise the work
is either poorly done or the relations between
Though dairying is one of the most profitable the employer and hired help are constantly
lines of farming, one must not lose sight of the strained, due to the necessity of overtime work to
fact that it involves a great deal of hard and con- care for the numerous details which constantly
fining work which must be done by some one. In present themselves.
certain parts of Europe, women perform a great
deal of work connected with the dairy, milking Make the Wage Scale Conform to the
particularly. Their services are cheap and efficient Work Scale
in fact women are said to exert, through their The help problem on a dairy farm is a difficult
personality, a beneficial effect on the milk-produc- one, but it can be solved in the same manner
ing capacities of cows, a quality which the sterner that it is solved in city manufacturing establish-
and rougher sex does not possess. ments, namely, by paying high enough wages to
In the United States, male help is used almost attract good men, and treating the men so well
exclusively, and male help must be secured if a that they will stay. The writer has little pa-
large-sized dairy is to be conducted. One man is tience with those who deplore the scarcity of agri-
able to care for from eight to ten cows, each giv- cultural help and the absolute inability to secure
ing a liberal flow of milk. A good milker can in competent help, while offering at the same time
average practice milk about eight cows in an hour, wages that are almost insulting. A decade ago
the production of the cows averaging about twelve it was possible to secure competent help for fifteen
pounds at a milking. A dairy of from ten to dollars a month in the South and about twenty
twenty cows in milk requires the services of two dollars in the North. The prevailing wages now
68
60 DAIRY FARMING DAIRY FARMING 61
are about double those figures, but modern dairy long noon hour, from twelve to two o'clock, may
practices are also more exacting in the thorough- operate to advantage, particularly if milking is
ness of the work. A competent herdsman or farm begun early in the morning and is not over in the
manager commands a salary of at least eighty evening until a late hour.
dollars a month, and his board and room or house If the best returns possible are to be expected
rent. Washing is not infrequently included when from the herd, the intervals between milkings must
a large number of men are hired. be of about equal length. The best hours to
begin milking are five o'clock in the morning and
Diversion for the Hired Men five o'clock in the afternoon ; but this schedule
The nature of the work demands, furthermore, cannot always be complied with. In the produc-
a higher scale of wages than is paid ordinary farm tion of milk for the city trade, a certain train
help. The hours are considerably longer on a must usually be met, which necessitates early
yearly average and to many men work on a dairy milking ; but whatever the necessary hours are,
farm appears to be a monotonous repetition of the they should be rigidly adhered to. Uniformity
same tasks. From the standpoint of hired help, in the hours of milking must be impressed upon
I-
there is an element of truth in this view which the men.
cannot be overlooked with impunity. Some com- Another matter which hired men frequently
pensating factor in the form of diversion must be dislike is miscellaneous work which was not men-
supplied. The most satisfactory of all is a con- tioned at the time they were hired. There should
siderable number of hours set aside on a certain always be a definite understanding as to the duties
day each week for the hired man to use as he sees to be performed when the help is engaged. A
fit. This method, when there are a considerable man who engages himself as a milker or a feeder
number of milkers, permits of each man missing naturally dislikes to haul manure or peddle milk
a milking occasionally and spending a golden half in town. These are merely typical instances in-
day in town or in the pursuit of pleasure elsewhere. > dicative of points on which employer and em-
If for any reason the above plan is not feasible, a ployee may disagree where the duties expected of
:
where joined to the udder. Then draw up the duced and the profits of the dairy
it is thereby lessened
second finger, then the third and finally the little To leave a cow partly milked to attend
to some other
finger. This manner of applying pressure will duty, even for a minute, is a
practice to be avoided
force the milk in the teats out into the pail which " Stripping " is the term
applied to the last part
held between the knees. Always milk from the of the milking operation.
is After two teats have
upper part of the teat down never merely squeeze been thoroughly milked, the other
;
alternate teats
the teat. An '' easy milker " is the term applied should be manipulated as described
until all of the
to a cow which will give down her milk freely and milk IS apparently drawn. Then
return to the first
very little difficulty is experienced in milking such two and by drawing the forefinger and
teats
thumb
of each hand down the entire
a cow. But when the milk fails to come after the length of the a teats,
teats have been squeezed several times or comes considerable amount of milk
will be obtained
very slowly, the udder will require manipulation. Repeat until all of this so-called "
stripping milk ''
The " Sticking Point " in Machine Milking X. Milking Machine Pail with one set of teatcups in
The milking machines now operation. The pail is divided by a partition which
in most general use keep the milk of two cows separately.
68
m
DAIRY FARMING 69
are those which require a considerable
amount of
machinery, piping and elabcrate
equipment in the
way of tubes and specially made pails.
Even
CHAPTER YIII these machines, with all their
accessories and
PEACTICABILITY OF MILKING MACHINES
i
The "STTCKTXd Poixt" in Machine Milking X. MiLKiXf; MachixkI>ail with oiip set of teat cups in
The milking machines now \ oiH-ratioii.The pail is divided by a partition wliicli
in most general use keeps the milk of two cows separate! v.
G8
1 SECOND EXPOSURE
01.
70 DAIRY FARMING DAIRY FARMING 71
^:
\
Difficulty of Cleaning
Great as are the above-mentioned problems,
perhaps the most serious of all objections to the
milking machine lies in the rubber tubes through
which the milk must pass. Rubber cannot be
sterilizedby steam or high degrees of heat with-
out resulting in rapid deterioration, which would
in turn involve great expense if the rubber
tubes
had to be replaced frequently. Therefore, the
cleaning of the tubes must be accomplished by
/I XIL Cleaning Milking Machine Connections.
careful washing. With such a perishable product
i
74 DAIRY FARMING DAIJIY FARMING 75
reported by dairymen has been the holding up of
milk by certain cows. In milking a cow by hand,
the milker is familiar with the temperament of
the animal he knows whether the cow is giving
;
DrFFKlLI Y OF ClEANIXG
Great as are the above-mentioned problems,
])ei'haps the most sei'ious of all objections to the
milking machine lies in the rubber tubes through
Avhich the milk must ])ass. Rubber cannot be
sterilized by steam or liigh degrees of heat with-
out resulting in ra])id deterioration, w liich would
in turn involve great expense if the rubber tubes
had to be replaced frecpiently. Therefore, the
cleaning of the tubes must be accomplished by
XII. -Cleaning Milking Machine Cunnectionh.
careful washing. AVith such a perishable product
SECOND EXPOSURE
76 DAIRY FARMING DAIRY FARMING 71
as milk, washing can never be too thorough, and and where there are several milkers, the installa-
to remove all of the milk in the tubes to prevent tion of a power milking machine system might
contamination of the next milking a difficult
is result in the saving of the wages of a man or
task. Disinfectants or any of the ordinary chem- two. In such a case we can say that the milking
ical poisons which would sterilize the interior walls machine is a labor saver. But on a small dairy
of the tubes cannot be used, owing to the serious I farm, where less than fifty cows are kept, the ad-
danger of their affecting the purity of the milk vantages of a milking machine, as a labor saver,
later to be drawn through the tubes. are problematical. Certainly, where efficient help
The only cleansing material which can be safely can be secured at a reasonable scale of wages, the
used is hot water, which certainly cannot be relied milking machine is not advisable. When help
upon to remove all of the milk. Since the milky cannot be secured readily, the machine may per-
residue which is bound to accumulate in time on haps solve that problem.
the inside of the rubber tubes cannot be seen, it is The initial cost of a power milking machine
very likely to be overlooked and its presence system for a herd of forty cows is in the neighbor-
neglected. This is the master objection to the hood of five hundred dollars with an additional
i
present milking machines. twenty-five dollars a year for upkeep. This does
not include the cost of the power required to
Saving of Labor is Problematical operate the pumps. The effect of milking ma-
The saving of help a question which can be
is chines on the health of the herd is beneficial
answered in neither the negative nor the affirma- rather than detrimental, owing to the somewhat
tive. True, one man can attend to several ma- better carewhich is taken of the cows' udders
chines and at certain times can be milking as where machines are used.
many as twelve cows simultaneously, but at other
times, when he is getting the machines ready, he
is not milking any cows. On large dairy farms, 4
where fifty or more cows are milked regularly
DAIRY FARMING 79
produce her milk most liberally and economically. the feed is converted almost entirely into milk
The composition of the animal body is very and very little is taken out by the cow to be
stored up as fat and tissue. In the latter cases,
similar to that of the human body, and such
foods as fats, proteids and those rich in starch are
where the feed is converted into flesh, which
as necessary for the dairy cow deteriorates market value as the animal be-
in
as for the human
system. comes older and yields no profit at all until the
The chief difference between the feed w^hich a animal is killed, the cost of the feed is so great in
cow can consume and assimilate and that which proportion to the amount of milk produced, that
a human being eats, is that the cow's food may be the animals cannot be kept at a profit except
much coarser. The cow can convert crude fats where there is extensive pasturage or where the
and oils, such as are found in cottonseed meal, feed is very cheaply obtained. As water con-
stitutes about eighty-seven per cent, of normal
78
80 DAIRY FARMING DAIRY FARMING 81
milk, the importance of succulent feeds and of
Variety of Seasonal Rations
a Uberal supply of pure water cannot
be over- Of course a very large variety of foods can be
looked. fV
drawn upon in making the necessary selection at
any time of tlie year./\ In the spring months the
The Balanced Eation
common rougliage feeds are as follows timothy
:
the feed is accompanied by strong claims for its During the winter months, feed rich in fat and
merits. protein should be used more freely than during
The cheapest and the best foods, however, are the summer months in order to make the cows
usually those produced near by and, in case one more resistant to cold. The general rule for
desires to feed manufactured preparations, he feeding a dairy cow grain (which is relatively
\
should write to his state experiment station for rich in fat and protein) is to feed her as many
information as to the real merits and feeding l)ounds of grain a day as she produces pounds of
value of the feed he proposes to use. butterfat in a week.
Stated another wav, she
may be fed about one-fourth as much grain })er
Cattle Feed is Expensive Fuel day as she proihices pounds of milk. During the
A very important consideration in winter feed- months of cold weather, the careful herd manager
ing is the warmth of tlie stables. A
dairy cow, will give the cows, which are j)roducing large
producing a large flow of milk, is a sensitive amounts of milk and butterfat, a larger ration of
creature and should be adequately sheltered both grain than those producing smaller amounts.
in the barn-yard and in the stable. A stable, free
\
from draughts and a barn-yard protected on one The Nutritive Ratio
side at least from bleak winds, will more than The nutritive ratio of feeds is the ratio between
pay for themselves in the course of time by the the amount of digestible protein in the feed and
increased amount of milk produced by the herd. the combined amount of digestible carbohydrates
In very cold weather the drinking water should and fats. For exam])le, the nutritive ratio of such
be warmed slightly in order that a large amount a product as wheat bran which contains about
of feed will not be consumed for raising .tiie four parts of digestible carbohydrates and fat to
temperature to that of the cow's body. The one part digestible protein is 1 4. ratio in
: A
reader can see the economy of using fuel as the which the last number is not more than four
source of heat for warming the water rather than times that of the first is a " narrow " ratio, while
drawing upon the vitality of the cow. a ratio in which the last number is more than six
: "
times that of the first is known as a " wide advance in butterfat over the normal content may
ratio. be noted. Such a gain is entirely offset, how-
The a few of ever, by the corresponding loss when the animal
nutritive ratios of the most
common concentrated feeding are is again fed a full ration. Obviously the method
stuffs as
follows above mentioned has no commercial value.
The management of the dairy herd simply de-
Cottonseed meal, 1 : 1.2 Middlings, 1 :4.2 mands good business methods, and careful watch-
Oil meal, 1 : 1.7 Ground corn and oats, 1 ;9.0
Wheat biau, 1 : 4.1 Hominy, 1 : 11.4 ing of the disposition and performances of each
animal is practically all that is necessary as a
Fat Content ov Milk not Affixted by guide to proper care. Dairy cows will, of course,
Feed do best when they are kindly handled and milked.
I i
As a rule the feeds rich in protein are slightly An animal which has been forced into her i)lace
greater in cost than those with a wider nutritive by the use of a pitchfork and curried down with
w ratio. From the large number of feeds with dif- the leg of a milking stool, is not ready to do jus-
ferent analyses and widely varying percentages of tice to her normal ability to produce milk. The
fat, one might think it a simi)le matter to select cows should be treated like ladies, and when there
feeds that would make the milk very rich in but- isa possibility that an animal does not understand
fi
88 DAIRY FARMING
Owing to the great strength of a bull, a jockey
stick snapped to a copper ring in the nose is
the
safest way to handle him. always kept com-
If
pletely under control, he will not become aware of CHAPTER X
his strength, whereas should he be tied or
led TESTING MILK FOR RICHNESS AND
PUKITY
The considerable number of municipal, state
and federal standards which dairymen must comply
with in order to ])ut out legal dairy products,
necessitates a thorough understanding of the prin-
cipal tests applied to dairy i)roducts. Among
the requirements which are most prominent in
specifying the purity of milk are those which de-
fine the lowest percentage of butterfat in
the
i milk, the lowest percentage of total solids in the
milk and those which further specify that nothing
can be added to or subtracted from milk to be sold
XIII. Guernsey Bull Being Handled With Jockey
Stick. The snap at the end of the stick catches into as whole milk. The term whole milk means milk
the copper ring in the bnll's nose and he can neither
as it is drawn from the cow with no cream added
run toward nor away from the person handling him.
or removed.
about with merely a rope and halter and should If one putting out certified milk, the matter
is
succeed in breaking it once, the wisdom he thus of the bacterial count is of importance. The prin-
gains may be put to wicked use when he is least cipal standards for cream are purity and richness.
suspected. Most of the standards for butter specify that it
must contain a minimum fat content of eighty
89
88 DAIRY FARMIXG
Owing to the great strength of a bull, a jockey
stick snapped to a copper ring in the nose is the
safest way to handle him. always kept com-
If
pletely under control, he will not become a ware of CHAPTER X
his strength, whereas should he be tied or
led TESTING MILK FOR RICHNESS AND
PURITY
The considerable number of municipal, state
and federal standards which dairymen must comply
with in order to
out legal dairy products,
])ut
necessitates a thorough undei-standing of the prin-
cipal tests ai)plied to daiiy pi-ochicts. Among
the requii'ements which most prominent in
ai'e
specifying the purity of milk are those which de-
tino the lowest percentage of butterfat in the
milk, the lowest ])ercentage of total solids in the
milk and those which further specify that nothing
can be added to or subtracted from milk to be sold
XIII. Guernsey Bull Being Handled With Jockey
Stick. Tlie snap at tlie end of the stick catrlies into as whole milk. The tei-m whole milk means milk
the copper rin in tlie bnlTs nose and he can neither
run toward nor away from tlie person handling him.
as it is drawn from the cow with no cream added
or removed.
about with merely a rope and halter and should If oneputting out certified milk, the matter
is
succeed in breaking it once, the wisdom he thus of the bacterial count is of importance. The prin-
gains ]nay be put to wicked use when he is least cipal standards for cream are purity and richness.
suspected. Most of the standards foi' butter specify that it
must contain a minimum fat content of eighty
89
per cent., although a few states still adhere to an enactment of stringent state and municipal laws.
unreasonable standard of eighty-two and one-half As these laws are constantly changing and vary
per cent. Ice-cream standards specify particularly in different localities, every dairyman should se-
the lowest permissible amount of butterfat. cure a copy of them from his state dairy commis-
The chief federal standard, which is very sioner.
strictly enforced, is that which deals with the
percentage of moisture in butter. A ruling of the Operation of the Babcock Test
Bureau of Internal Revenue specifies that butter The test most widely used among dairymen is
containing sixteen or more per cent, of water is the Babcock test, named after Dr. Babcock of the
adulterated, and that the manufacturer of such AVisconsin Experiment Station. This test enables
butter must pay a tax of ten cents per pound and, one to very quickly, accurately and cheaply de-
in addition, take out a license for manufacturing termine the percentage of butterfat in milk, cream,
adulterated butter. ice-cream and cheese. It consists of measuring, in
the case of milk, and weighing in the case of the
The Fraud of One-Minute Churns other products a definite sample which is |)lace(l
1
This ruling bears especially on the products of in a graduated test bottle. About an equal
the so-called one-minute churns, recently placed amount of sulphuric acid is then added and the
on and advertised widely among dairymen.
sale, mixture iswhirled for a few minutes in a centri-
The manufacturers and agents of these churns fuge. Enough water is then added to bring the
chiim that a pound or a pint of milk, mixed with fat,which has been separated from the rest of the
a pound of butter, will produce two pounds. The mixture, into the neck of the bottle and the rich-
inference is that the product is butter, but in re- ness of the milk or other product is read directly
ality it always adulterated butter. The stand-
is by means of the graduations of the neck of the
ards of purity for milk products, as determined by bottle. A separate bottle is required for each
the Secretary of Agriculture, are not strictly en- class of products.
forced, but have served as valuable guides for the These testing outfits may be purchased for as
92 DAIRY FARMING
DAIRY FARMING 93
little as four dollars,
and every dairyman should,
by
Test for Moisture in Butter
all means, own and use a Babcock test for
milk at A The moisture content of butter is determined
least. can be made for about one
test
cent and the time required is not more by first weighing a definite amount of the butter
than ten
minutes. The and then heating it sufficiently to drive off the
which accompany differ-
directions
ent makes of the testing outfits are moisture. When the moisture has been entirely
always clear
and easily followed. In view of the wide expelled, the sample is again weighed and from
differ-
ence of makes of testing bottles and the loss in weight the percentage of water is
slight differ-
ences in the methods of handling calculated. While this test is used chiefly in
the various
makes of tests, no general directions can creameries, a dairy farmer, ])uttinga large amount
here be
given. of butter on the market, can use one of the many
makes of moisture tests to great advantage.
The Test for Solids in Milk Butter will very seldom contaiu more than sixteen
The tests for the total solids in milk are [)er cent, of moisture unless special means and
seldom
made by dairymen who are putting out methods have been followed to incor[)orate a large
a high
grade of milk. The standards are amount of moisture in the butter. On the other
sufficiently
reasonable to permit the average milk of hand, a great deal of dairy butter contains an un-
any herd
to pass inspection, but in case
watering is resorted
usually small amount of moisture. A few per
to (always in violation of the cent, more would not only increase the profits of
law) the offender is
usually caught and forced to pay the dairyman, but would, in many cases, improve
the penalty in
addition to receiving undesirable the quality of the butter. It is obvious that the
publicity.
The common use of a moisture test will (juickly pay for it if the
test for the total solids in the
milk has for its basis the use of a lactometer,
conditions just mentioned prevail.
an
mstrument which floats in the milk. It
has a The Hart Casein Test
graduated neck and the denser the milk
the higher
the lactometer will Another test, invented by Dr. E. B. Hart of the
float.
Wisconsin Experiment Station, is one for quickly
94 DAIRY FARMING DAIRY FARMING 95
and accuratelydetermining the percentage of
casein in milk. This test is now on the market
and is being used by many cheese factories as
the
basis or at least a
guide for paying farmers for
milk delivered to cheese factories. Its
operation
issomewhat similar to that of the Babcock test
and each of these casein tests sold is accompanied
by full directions.
Value of Heat and Cold dry meal just before milking second, to wipe the
as Dairy Agents ;
reputable veterinarian and must prove to be milk are between 10,000 and 100,000 bacteria per
free
from all diseases. cubic centimeter. It is impossible even with
Water must be pure, feeds free from taint or advanced scientific methods to put out large
decay, pastures free from garlic or strong-flavored quantities of milk containing on an average less
weeds, barns clean, milkers cleanly in person than 10,000 bacteria per cubic centimeter. On
and
habits,and milk taken care of according to rules
the other hand, milk containing over 100,000
established by the commission. bacteria per cubic centimeter cannot properly be
The
rules generally specify that milk
must be classed as certified as such a high figure does not
cooled to lifty degrees or less immediately indicate careful methods of production.
after
it is drawn and delivered consumer in the
to the
shortest possible time, ranging from
a few hours
Summer and Winter Standards
up to twenty-four depending on transportation Some medical or certified milk commissions
facilities. have wisel}^ made two standards of bacterial count,
one for the sunmier months and another for the
Visits of Ixspectoks ake not Announced winter. Recognizing the difficulty of maintaining
As a check on the ])roducer, insj)ection of his the milk at a low temperature in hot weather, these
premises and herd are made without announce- commissions i)ermit the bacterial count to be
ment or warning and his milk is examined at V double that allowed in cold weather. The average
fre(|uent intervals for its bacterial content. The number of bacteria per cubic centimeter in all
latter term means the number of bacteria per certified milk runs close to 50,000 in summer and
cubic centimeter or about a teaspoonful. Ordi- 25,000 in the winter time. Certified milk, while
nary unpasteurized market milk contains upward not absolutely pure and free from bacteria, ap-
of a million bacteria per cubic centimeter when proaches ideal milk more than any other form, but
delivered to the consumer and this number in- its high cost of ]iroduction must be accompanied by
is quoted several
cents less than that made in
gent dairymen.
creameries. The commercial inferiority of butter
due
made on farms to that made in creameries is
first tolack of uniformity and second to a
a
butter. Its
great deal of poor dairy or country
inferiority is due to a considerable
degree to un-
of it is to renovating factories
where the bad
of air
odors are driven off by forcing a blast
through the melted mass, which is then rechurned.
Owing to the small amount of butter which
can-
individual farmers are able to produce, they
cars
not take advantage of refrigerator freight
and however good the butter may be when
it
transit that its market value is quite low. Bear- creamery butter. The general introduction and
ing in mind the above facts and the difficulty of use of thehand separator has encouraged farmers
disposing of butter made on the farm through the to keep their cream a longer time
on the farm
butter
large produce markets to good advantage, let us than was formerly the case, and creamery
see what advantages the farm dairy has over the makers are in despair over the low (juality of raw
creamery. material from which they are expected to
make
butter of merit. Creamery butter is living on its
The Opening Era of Better Dairy Butter old reputation, and the recent droi) in butter prices
The dairyman who desires to engage in farm is due largely to a drop in (quality.
butter making has absolute control of the source
and the purity of milk and cream. A good
his A Few Essential Principles
(juality of finished product invariably depends on The main factors in the production of line but-
a satisfactory grade of raw material with which ter are first, absolute cleanliness and,
second, ab-
to work. Furthermore, he is not obliged to deal solute control of temperatures. Milk to be used
for
with problems of milk and cream transportation. for butter-making purposes should be cared
His cream is always at hand and he knows just with as much solicitude as when it is to be sold
how much he will have to work with. These few to a critical market trade. The utensils should
advantages more than offset the superior equip- contain no inaccessible i)laces difficult to wash and
ment of the creamery. If the dairyman posts sterilize, neither should they be rusty or
used for
himself thoroughly on the principles and practice any other purpose than in the dairy. Utensils
of farm butter making and puts out his product which have contained milk should be washed first
in attractive packages, he can compete favorably in luke-warm water to remove the milk solids,
and
with the best creamery butter in the smaller then scalded and allowed to dry without being
markets and in the local retail trade. The average wiped.
dairy butter is to-day of a much higher (juality water is used on milk utensils be-
If i)oiling-hot
than ten years ago, while the converse is true of fore they are thoroughly cleansed the albuminous
122 DAIRY FARMING
V
DAIRY FARMING 123
portion of the milk will be coagulated and made operator to secure the richness or thickness of
to adhere to the receptacle. Soap or washing cream most desired.
compounds containing grease should not be tol- Operation of the separator is simple, and the
erated in the dairy. Mineral cleansers only should principle is but a development of the separation
be used. Sunlight is one of the best disinfectants of the cream by gravity. The milk flows from a
known to science and exposure of dairy utensils to supply can into a rapidly revolving bowl. The
the bright sun daily will aid greatly in destroying speed varies from six thousand to twelve thousand
the haunts of bacteria which produce bad flavors revolutions per minute in different makes of ma-
in butter. chines. The cream being lighter than the milk is
forced toward the center of the bowl, while the
Separation of Milk by Centrifugal Force skim-milk occupies a position as far from the center
The first step in the manufacture of butter is as possible.
the separation of the cream from the milk. For Separate spouts remove the cream and skim-
this purpose a centrifugal cream separator is the milk, the process being almost continuous.
superseded entirely by this more modern way. cow, although some machines will do fairly good
The method of setting the milk is also very ex- work with cold milk. The best time for separat-
pensive, since not over eighty per cent, of the fat ing milk is immediately after milking is over, since
is recovered from the milk as compared with the skim-milk will have a greater feeding value
about ninety-nine per cent, with a modern centrif- when fresh. As calves, hogs and other live stock
ugal separator. The separator furthermore clari- make rapid and healthy gains on skim-milk this
fies the cream by removing mechanical impuri- side-line of the dairy is worth developing.
ties. When the cream has been separated, it is im-
Still another advantage is the ability of the mediately cooled by placing the can containing it
124 DAIRY FARMING DAIRY FARMING 125
)
added to the cream. A starter is merely sour
in cold water which is constantly being renewed.
milk which has the desired flavor.
Warm and cold cream should never be mixed, as
a disagreeable flavor is likely to be developed.
Making the Starter
All of the steps in handling the cream should bo
To make a starter simply fill several quart glass
conducted in a sweet-smelling, clean and sanitary
jars with sweet milk, either whole or skimmed,
room or building. Milk rooms partly or entirely
and allow them to stand until the milk has soured.
underground or near the barn-yard or manure pile
If the curd is solid and has a rather pleasant sharp
will ruin the quality of the cream in a very short
taste, and if the curd becomes rich and creamy on
time. '
flavor is bad, a very large amount will be required come as cold as the liquid portion of the cream.
to overcome the defect. The usual rule for add- In practice, the butterfat is generally a few
ing starter is to use one-tenth as much starter as degrees warmer unless this precaution is taken.
there is cream. A rather disturbing influence in The only step now to be considered before the
the use of starter is the thickness of the cream. operation of churning is the determination of the
As it when containing about thirty
churns best f time that the cream is suificiently ripe or " ready."
per cent, of butterfat, the amount of starter should Experience is the best teacher for this determina-
never be so great that its addition will make a very tion, but until the necessary amount of practice has
thin cream. The ripening process recjuires constant been obtained, any of the widely advertised acid
study and a constant readjustment of rules and for- tests may be used. Cream is ready for churning
mulas if the best butter is to be made at all times. when the flavor i% sharply acid, though not bitter.
Ripening of a batch of cream is most satis- This point will be reached when the acid test
factorily done in a large sanitary metal vat. shows about six-tenths of one per cent, of acid-
Those used by creameries are provided with coils ity (.6).
and sixty degrees in the winter. The cream wash out with cold water, then fill about one-fifth
should be kept at this temperature or slightly be- full with boiling water and after clamping down
low it for about three hours before churning, so the lid, revolve a few times. During this opera-
that the butterfat may have an opportunity to be- tion the draining plug should be out in order that
128 DAIRY FARMING DAIRY FARMING 129
texture is secured when the butter assumes a waxy customers against inferior grades of butter, the
appearance and feeling. Under no circumstances dairyman should have his name or trade-mark on
should working be continued until the butter has every package he sells. Obviously only the very
132 DAIRY FARMING
best butter should be put up under such a private
brand, and in case a churning is inferior to the
usual grade of butter produced, such a churning
CHAPTER XVI
should be disposed of through some other channel.
The marketing of butter in rolls or ununiform IS FARM CHEESE MAKING PRACTICAL ?
isnot sufficiently dry to be handled easily and twenty-four hours, the whey is carefully poured
made into balls, the straining off of the whey was off without disturbing the curd. The latter is
incomplete and the cheese will neither make a then cut in slices and drained on a clean muslin
favorable appearance to the purchaser nor will it which fresh sweet cream is added and
sieve, after
keep well. Properly-made cottage cheese can be thoroughly mixed with the curd by stirring and
I
sold in cities and from ten to fifteen
villages for mashing. The product may then be placed in
cents per pound. It is sometimes eaten fresh wdth small jars or wrapped in wax paper, which is in
the addition of a little cream or butter. turn covered with tin-foil. This cheese should be
Sour cream curd, or English cream cheese, is eaten while fresh.
made by straining the whey from thick, sour In marketing the varieties of cheese just de-
cream until the curd is dry. The straining is best scribed, the dairyman should study the nature of
accomplished by placing the cream in a strong the demand and should endeavor to make his
linen bag which can be twisted to force out the products of uniform excellence. Judicious adver-
whey. The dry mass is then salted and put into tising in local papers or by post card announce-
a convenient form for marketing. As cream is ments to former customers will stimulate and
4
the basis for this kind of cheese, the profits de- create an interest in these products if the public
rived are small unless the cheese is made only does not respond at once to the opportunity of
when sour cream is at hand and no other means securing these varieties of cheese at a reasonable
of disposing of it are available. price. The consumer is how-
generally eager,
ever, to vary his diet with something new and
French Cream Cheese fresh and in many cases the manufacture of these
French cream cheese is the name applied to a simple varieties of cheese will be a profitable side-
wide variety of soft cheeses. The genuine prod- line of the dairy.
uct is made by first adding to fresh milk sufficient
rennet to cause it to curdle in two to four hours. \
Questions to be Considered
Tuberculosis is found in a small percentage of
CHAPTER XYII cattle all over the world, and wherever cattle are
kept in large herds or indoors a great deal of the
THE TEUTH ABOUT THE TUBERCULIN time the percentage is slightly greater than where
TEST the animals are on a large range. The impor-
tance of a thorough understanding of the disease
The past ten years have witnessed the develop-
ment and organization is therefore evident if a dairyman hopes to be
of civic bodies all over the
country for the purpose of lighting and eradicat-
successful in keeping his animals healthy and ex-
pects to sell dairy products known to be free from
ing the disease tuberculosis, which is common to
death-dealing germs.
both man and many domestic animals. While
the nature and the symptoms of the disease in the
The main considerations in which the dairyman
is interested are as follows
human and in the animal body are not identical, :
B 8
normal after about twenty-four hours. The from an inflammatory disease or is otherwise
temperature is taken with a clinical thermometer likely to have a fever when an animal is in heat.
;
which is inserted length in the rectum of
its full
It is best not to apply the tuberculin test during
the animal. A
short chain with a clip at one
end extremely hot weather, since the temperatures are
m Hi which is fastened to the tail of
the animal is likely to be rather high from natural causes and
attached to the thermometer
and thus prevents may lead to the condemnation of an animal which
danger of breaking should the
thermometer be is not afl'ected with tuberculosis.
ejected. The tuberculininjected just beneath
is There isno way, other than the tuberculin
the skm on the shoulder or the back part
of the test, of determining definitely whether a cow is
neck where the skin can easily
be drawn together affected with the disease. In the very advanced
with the fingers in a fold. If
an animal is healthy stages of the disease a cow show signs
will cough,
there will be very little if any
fluctuation in the of unthriftiness, hold her head down and other-
temperature, but if affected with the disease a rise wise appear sick. These symptoms are noticed,
will occur.
however, after the disease has existed in her body
The chart shows typical fluctuations for a great length of time.
in the Yet even these are
temperature of healthy and unhealthy
animals. not sure indications that tuberculosis is the cause
The temperatures are taken about
every two of her bad condition.
hours and a careful record is kept
in order that When the diseased animals have been deter-
the fluctuations may be
compared. In practice mined, the sooner that they are disposed of, the II
When the herd has been freed from tuberculosis great deal of work and continual care as
well as
in the manner just described, the barns and the risk to the healthy animals of the
herd, though
premises should be thoroughly disinfected. Every- they are kept apart. In the great majority
of
thing movable should be taken from the barn, and cases, it is far better to kill every
animal affected
allsmooth surfaces scrubbed, scraped and freed with tuberculosis.
from dust and dirt. Then every square inch of The latter plan also gives purchasers of
dairy
148 DAIRY FARMING
stock greater confidence when in search of healthy
animals to add to their own herds. A dairy farm
on which animals affected with tuberculosis are
kept is always regarded with suspicion, and sales CHAPTER XYIII
cannot be made to the best advantage.
DAIRY ORGANIZATIONS
Whatever branch of dairying one may follow,
he will be well repaid by affiliating himself
with
a number of the more important dairy
organiza-
tions of the country. Milk shippers have their
protective associations order to secure fair
in
prices for their milk and to be able
to resist un-
fair treatment })y middlemen and city
distributors.
Those dairymen who milk to creameries are
sell
often members of local creamery
associations
which sometimes direct the management of
the
creamery and very often own the building and
its
e(]uipment. In any case, an association of the
patrons of a creamery or a cheese factory
has in-
fluence in securing for its members fair
treatment
and the best prices possible for their product.
There are also in many states dairymen's asso-
ciations which look to the development
of the
dairy industry in general and to the
protection of
the industry against fraudulent substitutes,
unjust
laws and other abuses. Some dairymen's
associa-
149
150 DAIRY Farming DAIRY FARMING 151
tions also are interested in tlie breeding of pure- a great many of the details of dairying must be
bred stock and of assisting its members to detect sacrificed for the presentation of the greater
and remove unprofitable animals from their herds. and more important principles, but the following
sources of information will be of invaluable help
If:
EducatioiYal and Commercial Value of in solving some of the smaller perplexing prob-
Dairy Meetings lems.
If the dairyman is making a fancy grade of
dairy butter, he should avail himself of the oppor- Value Service Available from Federal
tunity to have it scored or judged by experts in Government
charge of the butter contests which are now held The Dairy Division of the United States De-
in many states in connection
with dairymen's con- partment of Agriculture is in a position to furnish
ventions and in dairy schools. County and state persons engaged in dairying with general infor-
fairs frequently have displays of fine butter and mation of all kinds. Among the services which
the dairymen w^ho exhibit their butter in such may be expected from the experts of the Dairy
prominent places not only receive excellent ad- Division are personal letters in answer Lo in-
vertising but may win valuable prizes usually quiries, blue print plans for dairy buildings, advice
offered. as to the manufacture of dairy products, informa-
Aside from the
commercial value of asso- tion concerning national dairy laws, bulletins
ciating oneself with other dairymen, a very dealing with practically all branches and phases
important educational benefit arises from the dis- of dairying and, if the importance of the request
cussions one hears at conventions and also from demands it, a agent will sometimes be sent
si)ecial
the personal contact with others. In addition to to the farm of the dairyman to render him per-
the benefits which may be derived from the or- sonal assistance. In fact, nothing is so small that
ganizations mentioned, a dairyman often requires the Dairy Division will not give it prompt and
expert advice on a wide number of subjects per- careful attention. Impiiries may be addressed to
taining to his business. In a book of this nature either the Secretary of Agriculture, Washington,
152 DAIRY FARMING
DAIRY FARMING 153
D. C, or, if an immediate answer is
desired, it Advantages of Dairy School Assistance
may be sent to the Chief of the Dairy
IP Di- In nearly every state of the Union there
vision, Department of Agriculture, Washington, is a
dairy school the members of whose
D, C are well qualified as experts and as
faculty
educators.
Correspondence addressed to the professor of
Duties of State Dairy Departments dairying at such a school will receive about
the
same attention given by the Dairy Division al-
The Dairy and Food Departments of
the differ- ready described. The
ent states are in a position particular advantage of
to furnish dairymen dairy school assistance
with information concerning state lies in the fact that the
dairy kws. latter
Most of the dairy commissions are also
is nearer, is more quickly obtained and that
compelled the professors of such a state institution
by law to investigate and act on violations are for the
of the most part more familiar with local conditions
law reported by reputable persons. than
Such a re- are the national authorities whose scope
quirement makes it possible for a dairyman is much
who is broader and therefore their services must be
in competition with a person who along
is using fraudu- more general lines.
lent methods or who is selling !
his products to a In case one is interested
extending his
in
creamery which he believes is defrauding
him in knowledge of the science of dairying particularly,
payment, to have the matter investigated. In
this correspondence may be addressed to these
manner those who are conducting a legal business dairy
schools, which will supply information
are protected and those who are \
regarding
violating laws the courses of instruction given. During the
are either put out of the business
or are com- winter months there are generally a number
pelled to improve their policy. of
The dairy com- short courses ranging in length from one
missions generally have inspectors to four-
who can be teen weeks and covering branches extending
called upon to visit one's farm from
and make sugges- dairy herd management to the operation of ma-
tions for improvements from
a sanitary point of chinery and tests for dairy products. As
view. most of
these courses are given about the middle
of winter
154 DAIRY FARMING DAIRY FARMING 156
when other work on the farm not pressing, a
is
inquiries on questions which may be asked of
great many progressive dairymen avail themselves
them.
of the opportunities afforded.
I
shipped. The bulk of all creamery butter is made Cheese Factories as Markets
in the central West. Milk sold to cheese factories is paid for in a
number of ways, the method being generally
The Situation in the West determined by the patrons^ Perhaps the most
the Pacific Coast, the prices are somewhat
On common method is by weight, on the basis of one
higher than in the East, but the geographical lay hundred pounds. For example, if the current
of the land and the difficulty of shipping butter to price is $1.40 per hundred, each patron receives
the coast cities have contributed to the high prices this rate of payment regardless of the richness or
which do not promise to be permanent owing to purity of his milk. The only reasonable explana-
10;
the rapid development of creameries and dairy tion for the justness of this method of payment is
herds in recent years. The large ranches are fast that normal milk does not vary sufficiently in its
being broken up into smaller holdings on which value for cheese making to demand an analysis of
dairying is an important branch of the farming its on the basis of which payment
constituents,
being conducted. should be made. Thus the rather approximate
As milk or cream sold to creameries is paid for,
method of paying for cheese milk by weight con-
with very few exceptions, according to the amount
i
tinues to be practiced.
of butterfat it contains, and since the market value Another method of paying for milk delivered to
of butterfat varies directly with the price of cheese factories is according to the Babcock test
butter, the interest of the producer in the market in the same manner as is done by creameries.
situation is evident. The only way in which the The milk is weighed and tested for its butterfat
producer can influence market prices is by selling content. The weight of the milk is multiplied bj^
to the creamery only the highest grade of product, the test which gives the number of pounds of fat
thus enabling the creamery to make a uniformly and the product is multiplied by the current price
good grade of butter. There is always an active for butterfat. The prices paid by cheese factories
demand for good butter at satisfactory prices all are determined by the prices secured for the
around. finished product. The latter are determined by the
162 DAIRY FARMING DAIRY FARMING 163
condition of both the market and the cheese. condenseries are for the most part controlled by
Cheese markets are, as a rule, more stable than a few persons or companies, and the farmer has
butter markets, though fluctuations may occur no means of determining the prices he is to receive
when least suspected. The chief objection to pay- except by organizing to demand higher prices
ing for cheese milk according to the Babcock test when such demands are justified. Milk condens-
is that the value of milk for cheese making depends eries pay slightly higher prices for milk than do
not upon its content of fat but upon both the fat either cheese factories or creameries, but as the
and the casein. In addition to a difference in producer receives no by-product such as skim-milk,
flavor caused by bacterial action, cheese differs buttermilk or whey, he is poorer in the end
from butter in that the former consists largely of than he received slightly less for his milk and
if
casein or albuminous matter, whereas butter con- retained such valuable feeds as those mentioned
tains but a fraction of one per cent, of such a con- for feeding purposes. Experience has shown that
stituent. Therefore the most rational manner of milk condenseries finally result in run-down farms
paying for cheese milk is according to both the and herds. In fact the sale of the whole milk
fat and the casein tests, or as they are more com- <
from the farm is almost as ruinous to its fertility
/
monly called, the Babcock and the Hart tests, as the sale of wheat and grains rich in valuable
each bearing the name of its originator. mineral elements. The maintenance of fertility
on the dairy farm will be discussed in another
The Danger of the Condensery chapter.
Another market which varies consider-
for milk
ably is the condensery, or plant in which milk is
manufactured in the various kinds of condensed,
evaporated and prepared milks put up in tin cans.
Most of the condenseries in the United States are
located in New York, Pennsylvania, northern
Illinois, Wisconsin, Washington and Oregon. The
DAIRY FARMING 165
one may ask, " What are the chances for butter Relative Value of Butterfat and Oleo
substitutes ruining the butter markets and lower- Fats
ing the prices to "
dairymen ? Oleomargarine is the official and general name
The answer to this question is simple and final.
for all butter substitutes made of animal fats.
Oleomargarine and the various similar products Butterine, margarine and oleomargarine are the
can never replace butter on the market nor will same commercial product. They are made by
they interfere seriously with the demand for combining in various ways animal fats with
butter because they are inferior products. True, various oils of which cottonseed oil is a typical
at the present time, our oleomargarine laws are lax one, and agitating the mixture in milk, cream or
and inefficient, but the public is now demanding sometimes soft butter in order to permit the fatty
164 mass to take on a butter flavor. Oleomargarine
DAIRY FARMING 167
166 DAIRY FARMING
made of its digestibility, it is barred from use in a
is made of cheap substancesand is therefore a
great many and institutions for persons
hospitals
cheap product. The fats and oils of which
of feeble health even though the latter are pro-
oleomargarine is composed would be difficult for
vided with their living at the expense of the gov-
the human stomach to digest in their original
ernment.
form and, even in their finished form, their digest- J
ibility is far inferior to that of butter. The fat The Intent of Oleomargarine Laws
contained in butter is more nourishing, more easily-
Under the present United States laws (1911)
digested and more palatable than the fats of which
oleomargarine cannot be colored and sold unless a
oleomargarine is made. Therefore, butter is worth
tax of ten cents per pound has been paid to the
more and is a better product than its substitutes,
Bureau of Internal Revenue. Uncolored oleomar-
just as gold is superior to the various yellow
garine is taxed one-fourth of a cent per pound.
metals sold at a low price because they are of less
These taxes are not designed to add to the cost of
value than gold.
the product and to favor the dairy industry by
If equal quantities of butter and oleomargarine
so doing, but rather to protect the public against
are placed in an oven with a glass front and heat
fraud. The ten cent tax was designed to keep
is gradually applied, the butter will be observed
the yellow color, which is a natural trade-mark of
to melt much more quickly than the oleomar-
butter out of butter substitutes, thus enabling the
garine. The melting point of butter is below
public to readily distinguish between the two.
blood heat. For this reason butter becomes a
The use of yellow coloring matter in oleomar-
liquid in the stomach and its valuable constituents
garine one of the greatest compliments which
is
are easily extracted by the digestive juices. On can be paid to butter, as it indicates that, even by
the other hand, oleomargarine melts at a tempera-
the payment of the ten cent revenue tax, the
ture several degrees higher than that supplied by
manufacturer can make a profit from his inferior
the human body and a solid in the stomach.
is
goods, since it is sold on the reputation of butter.
Its digestibility is therefore obvious and, in Euro-
pean
The tax of one-fourth of a cent per pound on un-
countries, where careful study has been
168 DAIRY FARMING
^
and will pay the farmer very satisfactory prices. ably a representative of some building- and sup-
But how about the section with no creamery ? ply-company, and government statistics show that
Along comes the professional creamery pro- the prices charged the farmers are nearly double
moter into a district where quite a number of
the sum for which the farmers could have, them-
farmers keep cows. He describes to the dairymen
selves, built and equipped the In addition
plant.
the prosperity and the financial success of cream-
to charging exorbitant prices, the promoter in-
eries in adjoining counties and offers to
assist the duces the farmers to put in a great deal of un-
dairymen in establishing a creamery of their own
necessary machinery. The machinery absolutely
as a market for their milk or cream. Many of necessary is also very frequently of a larger size !li)j
;
176 DAIRY FARMING DAIRY FARMING 177
sales of the wheat. A good farmer always
will Every ton of butter made takes but fifty cents'
recognize such a trend of conditions before Avorth of fertility from the farm on which the
they
have advanced too far and will take steps necessary raw material for the butter was i)ro-
to
correct the points in which his farm is deficient. duced. If, on the other hand, the amount of milk
required to make the butter had been sold to the
Put Back What You Take Away city trade, about eight dollars' worth of farm
The state of Wisconsin was a run-down wheat fertility would have gone with the milk. Now,
state twenty years ago, and New York soil was while the sale of milk from a farm does no injury
also run down from cropping heavily to the land provided an equal amount of fertilizing
with various
farm and truck crops. Both states have gone matter restored, the failure of each farmer to
into is
dairying extensively yet, at the present recognize this important point and to put back
time, AVis-
consin's soil is a great deal more the fertility causes and has caused large sections of
valuable for
agriculturalpurposes than that of the Empire country to depreciate in value.
State. The reason for the difference in these two
prominent parallel cases is a very interesting Barn- Yard Manure Better Than Most
chapter in dairy farm fertility. The writer Chemical Fertilizers
realizes that general conclusions cannot be drawn The by-products which the dairyman receives
which will cover every square mile of agricultural from a creamery or cheese factory \h
in the form of
land in each state, but the chief cause for
a lack of buttermilk, skim-milk or whey enables him to raise
fertility in New York and for the restoration of more live stock which, in turn, produce more
fertility in Wisconsin has been the kind of dairy- manure. As a ton of manure is worth two dol-
ing most common in eacli of the two states. lars for fertilizing purposes, a large production of
Wisconsin a great butter and cheese state;
is it on every farm indicates good management and
New York produces in addition to some butter large invisible profits. The majority of careful
and cheese a tremendous amount of milk experiments made by
for the agricultural scientists in
large eastern cities and the
milk condenseries. testing the relative value of various kinds of fer-
178 DAIRY FARMING DAIRY FARMING 179
tilizers show that barn-yard manure stands very vent the loss of volatile gases, such as
ammonia, a
close to the top of the list. A few expensive and small amount of ground phosphate-rock
should be
concentrated commercial fertilizers result in greater added to the manure pile every day. This will
fix
immediate returns, the first year or two after they most of the gases produced in a firm chemical
are applied, but the noticeable value of barn-yard union and retain them for future use by crops.
manure extends over a period of nearly ten years. In case skim-milk is fed to farm live
stock, the
In addition to its fertilizing properties, it has a dairyman need have no apprehensions that he
is
beneficial effecton the texture of the soil, when the
manure contains straw or litter. In order to pro-
duce the best results, manure should not be allowed
to remain uncovered in the barn-yard. If such a
practice followed, the rains will leach out a
is
a herd of cows on pasture, and by studying her methods and laws, your
!
Honesty tion ;
education is the best means for overcoming
begets confidence and confidence
be- ignorance and unfounded prejudice.
gets business.
The dairyman who maintains As long as the human stomach craves for food,
sanitary premises
at all tnnes need not milk and its products will be in constant demand.
dread the visit of the in-
spector. Owing to its perishable nature, the milk
market
can never be cornered by a few. Dairying will
Ignorance of the la w excuses no
dairyman. The always be a favorite line of farming for men of
highest development of the
dairy industry will be limited means.
accompanied by the highest
development of the
Jaw. The corner-stone in the foundation on which
pure milk supplies are established is cleanliness.
Gentleness shown the dairy
cow ,)ays lame Cleanliness in dairying demands the elimination
dividends in the form of
liberal milk production of invisible contamination as well as visible dirt.
more valuable and more salable
animals and more Success in dairying means success in a struggle
congenial work in the dairy.
against contamination.
good are his intentions, a
.
Y'^'J^l^^ dairyman is
judged by the quality of his
products. Dairy
products are never any better
than the material
trom which they are made.
190
i
DAIRY FARMING 193
CHAPTEE XXYI the calf will be of a higher grade than the cow
t
and if the breeding process is continued several
SOME commo:n^ daiey terms generations, a high grade Jersey herd may be de-
typical representatives of a well-recognized breed any preservative other than common salt
; ; butter
full-blooded. The term "thorough-bred" is ap- which does not conform with the legal require-
plied chiefly to horses and dogs, never to cattle.
ments of a particular state. It is obvious that
Grade, k.n animal, one whose parents, usu-
of butter may be classed as adulterated in one part of
ally the male, was a pure-bred and the other the country and be legal in another section under
of no
well-defined breed. The term grade" is often
'*
a different code of laws.
used as an adjective preceding the
breed, for example " grade Jersey."
name of a Country. The term applied to butter made on
If a grade- farms in contrast to that made in creameries.
192
Creamery. A term applied to butter made
194 DAIRY FARMING DAIRY FARMING 195
from the product of more than one herd and gen-
times two pounds. The print derives its
erally in an especially equipped factory, the ma- name
from the fact that the name of the manufacturer
chinery of which is operated by power as con-
or distributor is either impressed in the
trasted with machinery operated by hand. butter or is
printed on the wrapper.
Dairy. The term applied to butter made in a
Renovated. ^\x\Xqv which has been subjected
farm dairy, dairy butter being generally superior
to melting and treatment with a
to country butter, since a dairy blast of air and
is understood to
other purifying means calculated to
be a place where adecjuate means and suitable remove ran-
cidity and objectionable odors.
machinery are at hand for the manufacture of Renovated butter
butter. Dairy butto- is also defined as butter
is generally made from a poor grade of country
butter.
made from the product of a single herd of cows.
Extra. K market term signifying the highest Square. A term applied on the Pacific Coast
grade of butter in the West and central West and to a package of butter weighing about two
the second highest grade in the East. pounds.
Special is
the term used for the highest grade of butter in
the East.
Sweet-cream. Butter
churned from cream
which has not been allowed to ripen or
become
Greasy. The condition of butter caused by sour. Such butter has a rather flat flavor, but is
churning at too high a temperature or by over- in demand by certain classes of trade.
working a soft and salvy condition.
;
Tub. A term applied to butter which sent to
Mottled. An
imuniform appearance of butter the market in wooden tubs,
is
generally holding
caused by the uneven distributi(m of salt which about sixty pounds.
makes some parts of the butter appear lighter in
l/?icolored. Butter to which no artificial color-
color than other parts.
ing matter has been added. ITncolored
Print. K.W oblong block butter,
of butter weighing a while rather yellow during the months of
definite amount, generally a pound, though some-
II
May and
June, is almost white during the winter
months
196 DAIRY FARMING
DAIRY FARMING 197
when cream is very slightly colored by the natural
CAeese-^7?iilL Milk which is intended for manu-
color of the butterfat.
facture into cheese.
Unsalted. Butter to which no salt has been Olarljied.-^mik ^vhich has been ]7assed
added. Applied in a moi-e general way, unsalted through
a centrifugal separator or otherwise
butter is butter which contains a very slight per-
been sub-
jected to sufficient centrifugal force to remove
centage of salt.
impurities suspended in the milk.
Condensed. A form of milk i)roduced by
the
Teh MS Applied to Milk removal of about two-thirds of the
water con-
Adulterated. ~A stituting normal milk. Condensed milk is usually
term applied to milk which is
below the legal standard of milk solids or fat or sterile and is i^laced on the
market in tin cans. It
which has been illegally skimmed, preserved or may or may not contain sugar.
treated. Dipped. \\:i\k Nvhich is dehvered to the con-
sumer by being dipped out of cans or
Blue Milk A term used to describe the bluish large
receptacles and transferred to
appearance of skim-milk. The bluish tint is pro- the consumer's
vessel. " Dipped milk " is a
duced by the action of a color-forming species of term commonly used
bacteria.
m contrast to bottled milk.
Dried. mik which has been reduced to a dry
Buttermilk.The product which is formed when powder by the evaporation of the
butter churned. moisture and
is Buttermilk, when fresh, is drying.
mildly acid, is of a yellowish- white color and is a
favorite hot weather beverage. Homogenized. m\k which has been subjected
to a treatment which breaks
up and emulsifies the
Certified, m\k whose purity and the sanitation fat globules so that they
will not rise.
This treat-
accompanying its production has been officially ment is intended to make thin milk
certified to by a reputable board of citizens,
appear rich
doc- but has certain commercial
merits otherwise.
tors or milk experts.
Malted. A term applied to a preparation made
198 DAIRY FARMING DAIRY FARMING 199
by combining the solids of cow's milk with the Starter Milk, Milk
used for the purpose of
malt of grains. It is offered for sale in making a starter for butter making.
powdered
or tablet form but generally dissolved in water
is
111
202 DAIRY FARMING DAIRY FARMING 203
contain material calculated to give low
grades of for cheese making ; for example, setting a vat of
ice-cream the appearance of richness.
milk.
Ooerrtm. The difference
between the amount Weighing In. The operation of receiving,
of butter taken from the churn and weighing and keeping an account of the milk or
the amount of
butterfat from which the butter was cream received at a factory.
made. As \
butter normally contains from ten
to fifteen per
Yield. The amount of cheese made from one
cent, moisture, about three per cent, of salt and a hundred pounds of milk. The term yield " is
''
considerable amount of casein and mineral matter, sometimes erroneously used for ''overrun."
the amount of butter made
exceeds the weight of
the butterfat by from sixteen
to twenty-two per
cent, of the latter's weight.
Overchurn is a term
equivalent to overrun, but not in such
frequent use.
Overworking. The process injurious
the to
texture of butter which consists of
working the THE END
butter too long a time.
91
butter, how to make the Fat content of milk not affected
Cement floor,
45 best, 119
Bacteria in milk, 99 by feed, 86
Certified milk and produc-
its farm fertility, 175 Feed for calves, 83
tests for, 96 tion, 107
Balanced ration, the, 80 markets, why they fluctu- Feeding and managing the
Characteristics of milk, 29 ate, 157
Barn-yard manure, its value, herd, 78
177 of animals, 30 meetings, value
Barrel churn, superiority of, 150 Fertility of dairy farm, how pre-
of, 127 Cheapest and best foods, 84 organizations, 149
Basement barn objectionable, Cheese factory, 17
served, 175
publications, 154 two theories of soil, 180
42-43 factories as markets, 161
Bookkeeping, school assistance, advan- Fertilizers, 177
its importance, making, is practical ''
it tages of, 153 Few essential {principles, a, 121
for the farmer ? terms, 192
Bottled milk, the science 133 Forcing cows to make records.
of, iii Chemical fertilizers, Dairying, 7
Box stalls,
177
50 preservatives, 105
Breeds, origin and character-
for health and wealth, Fraud of one-minute churns, 90
Churning temperatures, 126 188
istics, 22 French cream cheese, 136
the principle of, 128 Dairy grams, 190
which are best? 20 Color of animal, 39
Buildings, separate, 51
Danger of the condensery, 163 Getting at the animal's net
Common faults of cottage Different types of caps, 1
Bull pen, the, 51 13 value, 184
cheese, 135 Disposition of the animal, 38
Bulls, management of,
Glass jar and the single service
87 Comparison of various grades Diversion for the hired men,
Business ability package, 1 1
is essential, 13 of milk, no i 60 Good milker, physical points
204 Doors and windows, 48 of a, 37
206 INDEX INDEX 207
Grass and hay, i6
Jersey cow, characteristics of, Natural feeds, S^
Guernsey cow, the 23 Process of ripening the cream,
character-
Net value of animals, 184
istics of, 24
Light, 48 124
Nutritive ratio of feeds, 85 of working the butter,
Locating a profitable side-line.
Hand separators, 10 186
table of, 86 130
Hart casein test, 93 Productiveness, 35
Health of animal, 31 Objections to pasteurized milk, Proprietary preparations, 83
Making the starter, 125 104
Healthy calves from diseased Proverbs, 190
Management of bulls, 87 Obligations of employer, 62
cows, 147 Pure-bred stock always in de-
Manure, application to fields. of employee, 63
Heat and cold as dairy agents, mand, ^;^
178 Oleo no serious menace
100 to but- Pure water, 79
Market milk prices, 158 ter market, 168
Help problem, solution of the. Purpose of mdk inspection, 116
Markets are constant, 9 Oleomargarine laws, the intent
58 Put back what you take away
distance 16
to,
Helps for dairymen, 151 of, 167 from the land, 176
Marketing butter, usual meth- why inferior
High-class trade, 131 to
ods, 174 Quarters
Hindrances to successful
butter, 164 for young calves, 50
milk- Milk, characteristics of, 29 One-minute churn, 90
ing, 67
inspection and its pur- Opening era of better dairy
Range of prices, 39
Hired help, 18
pose, 116 butter, 120 Rapid milking important, 66
Holsteins, 25
records, an outline of, 183 Operation of the Babcock test, 9 Relative value of butter fat and
characteristics of, 26 sanitation and care of, 98 oleo fat, 165
Organs and tissues commonly
Housing and equipment, 42 Riglits of producers, inspectors,
sediment test, 94 affected by tuberculosis, 144
. How and why the dairy market strainer, the, 10 and consumers, 117
Organizations, dairy, 149
fluctuates, 157 Ripening process, the, 124
terms applied to, 196 Organizing on the cooperative
to
to
choose a dairy cow, 31
disinfect dairy prem-
Milking machines their prac- plan, 173 Roughage, 81
ticability, 68 Outline of milk records, 183 Salting and washing
to
ises,
make
146
the best
their
proper manage-
129
butter,
dairy ment, 70 Package as an index of Sanitation and care of milk,
butter,19 1
mechanism, 71
their contents, the, 115
its
98
to select a dairy farm,
15 of cleaning,
difficulty Palatable winter feeds, 82
Science of bottled milk, 1 1
Seasonal rations, variety of, 81
Pasteurization and sterilization,
Importance
and practical
of both scientific
knowledge, 14
74. saving of labor
their 102
Selection of a dairy farm, 15
Separate buildings for special
doubtful, 76 Pasture and corn, 16
Information for dairymen, 151 operations, 51
cost of, 77 Physical points of a good
Information on animal diseases Separation of milk by centrif-
Milking, points on, 65 milker, 77
'55 ugal force, 122
T rapidity of, 66 Points on milking, 65
Inspector's visits, 108 Separator, hand, 10
Minor considerations, Prices are inflated, 170
Is farm cheese making prac- 39 Services extended by dairy
Moisture in butter, range of,
tical, 133 93 39 publications, 154
Mortgaged farms, 16 Principle of churning, the, 128 Silos and silage, 53
of cross-breeding, the, capacity of, 55
Jersey cow, the, 22 NatioxNal Dairy Show, 32
155 construction of, 56
208 INDEX
Silos, foundation of, Tuberculosis, 31
57
PQPyLARHAND-BOOKS
r
3
A DICTIONARY OF Mo^ of us dislike to look up a PRACTICAL A new word is a new This
tool. ^
MYTHOLOGY mythological subjedt because
SYNONYMS l>oo'^ ^JU ^^t only enlarge your vocabu-
By John H. Bcchtel of the time required. ^ This
By John H. Bcchtel '^ury, but will show you how to express
book remedies that difficulty the exadt shade of meaning you have
because in can be found at a glance ju^ what is wanted.
it
in mind, and will cultivate a more precise habit of thought
fl It is comprehensive, convenient, condensed, and the infor-
and speech, fl It vvill be found invaluable to busy joumali^s,
mation presented in such an intere^ng manner that when
is
merchants, lawyers, or clergymen, and as an aid to teachers
once read it will always be remembered.
di^ndtive ^ A no less than to the boys and girU under their care.
feature of the book is the pronunciation of the
proper namc,
something found in few other works.
By John H. Bcchtel The be^ of us do. ^ Why not now and again called
avoid them ? Any one inspired upon "to say a few words in public." ^ Unfortunately,
with the of self-improvement may readily do so. however, but few of us are gifted with the power of ready
spirit
No ^
Undying
necessity for rules of grammar and graceful speech. ^ This is a book of carefully planned
or rhetoric when this
book may be had. It teaches both without the ^udy of
model speeches to aid those who, without some slight help,
either, fl It is a counsellor, a critic, a companion, and a mu^ remain silent. ^ There is a preliminary chapter of gen-
guide, and written in a moat entertaining eral advice to speakers.
is and chatty style.
HANDBOOK OP What is more disagreeable AFTEI^-DINNER The dinner itself may be ever so
PRONUNCIATION than a pronunciahon ?
faulty
STORIES good, and yet prove a failure if there
By John H. Bechtel No other defed so clearly By John Harrison '* "^ ^]^^^ ^^ enlivei the company.
shows a lack of culture. This ^ Q
Nothing adds so much zest to an
book contains over 5,000 words on which mo^ of us are occasion of this kind as a good ^ory well told. ^ Here are
apt to trip fl They are here pronounced in the cleared and hundreds of the late^, be^, brighter, and mo^ catchy Tories,
simple^ manner, and according to the be^ authority ^ It all them short and pithy, and so easy to remember that
of
is more readily conulted than a dictionary, and b ju^ ai anyone can tell them successfully. ^ There arc also
reliable*
number of selected toa^s suitable to all occasions.
TOASTS Mo^ men dread being called upon to ORATORY Few men ever enjoyed a wider ex-
By William Pittenger respond to
By Henry Ward Beecher
a toa^ or to make an ad perience or achieved a higher
repu-
dress What would you not give for '"^ ^""'^'^ speaking than Mr.
the ability to be rid of this n...U w/L \^^T
tl It will tell
embarrassment ?
give much when you can learn the
you how to do
art from
No need
this little
to
book.
T :
ii
^ ^^f' ^' ^'^ ^^ '^y
of experience and his
own
I
-"
inimitable style
'^^^ ^"bjecft
was at
was
once both
bom
it ; not only that, but by ex- statement and illu^ration
ample It will show the way. ^
valuable not alone to It is
unique and ma^erly
of his theme,
q This volume is a
the novice, but to the experienced treatise on the fundamental principles
speaker, who will gather of
true oratory.
from it many sugge^ions.
will remove all difhcultiesand make all points clear. directions and sugge^ions
rules are plainly
^ The contained m this work of ^andard authority
^ated and freely illu^ated, Aus furnishing will go
a mo^ useful volume. CJ The author is everywhere recog-
^wd the attainment of this charming accomplishment.
far
nized as the leading authority upon the tJI Ihe work ,s especially
subjedt, and what recommended to teacheis and
he has to say is practical, concise, and comprehensive. others nlere^ed in the in^ruaion of public
school pupfc.
SOCIALISM Socialism is "in the air." q References
By Charles H. Olin to the subjetfl are con^antly appearing
CONUNDI^UMS Conundrums sharpen our wits and
By Dean Rivers kad
in newspapers, magazines, and other
us to think quickly, q They are
publications, flBut few persons except the sociali^s them- also a source of infinite amusement
selves have more than a dim
comprehension of what it really
and pleasure, whiling away tedious hours and putting every-
means, fl This book gives in a clear and
intere^ing manner
one in good humor, q This book contains an excellent col-
a complete idea of the economic dodlrines le<5lion of over a thousand of the late^. brighter, and
taught by the heit mo^
sociali^s. J up-to-date conundrums, to which are added many Biblical,
poeticd, and French conundrums.
JOURNALISM What is news, how is it obtained, how
By Charles H. Olin handled, and how can one become a MAGIC There is no more delightful form of enter-
By Stanyon
Joumali^? ^ These que^ions are all
Ellis tainment than that afforded by the per-
answered in this book, and detailed inSlrudlions are given for formances of a magician, q My^erious as
obtaining a position and writing up all kinds of "assign- these performances appear, they may be very readily learned
ments." It shows what to avoid and what to cultivate, if carefully explained, q This book embraces full and
and contains chapters on book reviewing, dramatic
criticism detailed descriptions of all the well known tricks with coins,
and proofreading.
handkerchiefs, hats, flowers, and cards, together with a
number of novelties not previously produced or explained.
VENTRILOQUISM Although always a delightful form
By Charles H. Olin of entertainment. Ventriloquism
q Fully illustrated.
is
my^ery q It need be so no longer, q This book exposes By Edward H. Eldrldge. A. M. intere^g form of entertain-
the secrets of the art completely, and shows
how almo^ ment than hypnotic exhibitions,
anyone may learn to " throw the voice " both near
and far. and everyone would know how
q Dire(5lions for the con^lrudtion of
like to to hypnotize, q By
automatons are given following the simple
and concise in^rudions contained in this
as well as good dialogue for their successful operation.
complete manual anyone may. with a little prac5tice. readily
q Fully illu^ratcd.
Icam how to exercise this unique and Grange power.
WHIST "According to Cavendish'* is now BOTANY : The scientific study of
By Cavendish almo^ as familiar an expression as The Story of Plant Life Botany made as intere^-
Twenty-third Edition " according to Hoyle." No whist ing as a fairy tale. ^ It is
fl By Julia MacNair Wright
whether a novice or an expert,
player, better reading than such
can afford to be without the aid and support of Cavendish. tales, because of the profit. ^ Each chapter is devoted to
No household in which the game is played is complete the month of the year in which plants of that month are in
without a copy of this book. ^ This edition contains all of evidence. Not only is the subjed treated with accuracy,
the matter found in the English publication and at one-fourth but there is given much pra<5tical information as to the care
the co^. and treatment of plants and flowers, fl Illu^rated.
lo IX
ASTI^OLOGY If you wish to obtain a horoscope of CURIOUS FACTS Why do you raise your hat to a
By M. M. Macgrcgor your entire life, or if you would like to By Clifford Howard lady ? and why are you always
know
what business or profession you
in careful to offer the right hand and
will be^ succeed, what friends you should make, whom you not the left ? Q Is there a good reason for the buttons on
should marry, the kind of a person to choose for a business the sleeve of your coat? ^ How did your family name
partner, or the time of the month in which to begin an originate ? fl Is it true that it takes nine tailors to make a
enterprise, you will find these and hundreds of other vital man, and why, forsooth? ^ These and scores
if so, of
que^ions solved in this book by the science of Aerology. equally intere^ing que^ons find answers here. Open it at
any page and you will see something you have wanted to
PHYSIOGNOMY How
can we judge whether a man know all your life,
By Henry Frith
by voice, partly by reputation, but more than all by looks
palmi^ry have found no
the shape of the head, the set of the jaw, the line of the
ready access to its principles, fl This little guide to it is com-
mouth, the glance of the eye. Physiognomy as explained
fl
plete, tru^worthy, and yet simple in arrangement. ^ With
in thisbook shows clearly how to read character with every
this book and a little practice anyone may read cliarader
point explained by illu^ations and photographs.
surely, recall pa^ events, and foreca^ the future. ^ Fully
illu^ated.
GRAPHOLOGY: Do you know that every
How to Read Character time you write five or
from Handwriting six lines you furnish a CIVICS: This book answers a multitude
By Clifford Noward complete record of your What Every Citizen of que^ons of intere^ to every-