Wn AR es s2? é ore ) Berrian, zante? * ( f v 5° eepnoe veg \ 1 i Pe Ys Aa i ao? y we aii agli Hh 7, ? "age. HY itr ie Hairy fy ! ) ra) fe : iN) Z my 14 WW ae ‘i a ae WA hae x a file ( a LIBRARY OF CONGRESS. Chap.‘ opyright aca) Snot 2. . hi ¥; \ \ fe) Rx aA = 4 ii Cf] if c \ of / \ \ N' Pe A (\ (\ Y / ae j ARN ay ; Z. i; \ “> \ ‘ @ | 5 5 ‘ Pi oNG (Ga tT ae yf ) DSL) 7 Pi 7 A ‘, Bak \ ‘ nen CAE AEWA (\\y7 Me PAN) UN My ) I’ Wa YA (N ) ) >< \ a) AN ef y ) > nel “ ae “4 2 rae | AW ul He BAS WA/ WANWA os Ty <— ue A wen WI a) oh Ne | iy, ‘wt ond } J = oy (@) ieee ) x 4) o ey, @) ) AURA AA 7 \ é ul ‘ A ey oa i) \ ORE Aaa eB Rd BONG. Xi) m ny Pa £A\\ WR On ne A aN NY WA INN Vs (a, x ( mah) a WAN >," We \\ a - ie 4 Ne ZAK WV. ZA ms re he a ate KW A Ny ae , Af ye) (igs aa JAW 1%. 0% AN [p AN a \ Ha SRSA DAIRY FORTUNES Webs Vecas LANDY LARKIN PUBLISHED BY SPECIALTY PUBLISHING CO: 113 EAST SIXTH STREET, CINCINNATI, O | - £8942 COPYRIGHTED BY SPECIALTY PUBLISHING COMPANY, _ CINCINNATI, OHIO. pont SN 4 Aw ay OF CONGRESS RES — A 3 OFFICE OF Soy JUN 2 9189 S’ster of COPS xS° ey a DAIRY FORTUNES. Dairy Fortunes will assist dairymen, and will en- able them to make dimes instead of cents. I have at- tempted to give the reader the most important points about successful dairying—just enough to enable him to act intelligently and to improve his condition with less labor. I have placed 300 pound cows where they belong —in the butcher’s hands. To read, every week, in our dairy papers, that such and such dairymen are proud of the fact that their cows have reached the 300 pound mark, discourages the intelligent, enterprising dairyman. These so-called dairymen tend to weaken my faith in rapid dairy progress. If Dairy Fortunes will do nothing more than make these 300 pound dairymen ashamed of themselves, I shall feel that it has accomplished much. No man can expect to succeed unless his aim in life extends above the cellar floor. The principal object of Dairy Fortunes is to cause dairymen to transfer their affections from the puny 300 pound cow to the 500, 600 and 800 pound cows—to get out of the dark, damp and gloomy cellar into the cosy, cheerful parlor. I have painted no picture that can not be excelled. Within 25 years 5,000,000 cows that will make over 500 pounds of butter each, can be produced in the United States. Why keep 16,000,000 cows when 5,000,000 will produce more milk, more cream and more butter? Most dairymen are easily satisfied and do not expect much. Keep no cow that will not produce $100 a year. A few years ago I wrote and published a book, and when I talked about selling 500,000 copies of it, my friends said I was a candidate for a lunatic asylum, but the publishers sold over 1,400,000 copies, and they expect to exceed the 2,000,000 mark. I expect to live to the time when cows that will make 600 pounds of butter will be numbered by hundreds of thousands. Every dairyman must read and: study what he reads, and must learn that successful dairying depends principally upon his tact and earnest effort. Book learning does not make the successful man. The greatest book ever written about how to get along in the world, was written by a man who always ate the crust of poverty—he could tell other people how to suc- ceed, but was a helpless failure himself. But few writers, but few editors, but few politicians and no preachers “dare” say what they think, only when they happen to think on the popular side, because their bread and butter are at stake. I have said what I think, and know that Dairy Fortunes will be criticised. If it suited everybody it would be worthless. Wendell Phillips said: “ At least 90 per cent. of the world’s population are and always have been wrong on all the important subjects pertaining to the improvement of mankind.” To please nearly everybody is a sure sign of weakness. Orders from the publisher’s agents for Dairy Fortunes guarantee a very large sale—it will be read and that will satisfy the AUTHOR. I ee fone eee orzo hy ey Soares eT Tee wae! 2 LE USE UES RS Ae oe OO pas ce ae aa emperatirce tomlkille ae kee eee la RE IPE Ete at sid a cae Oa a pot eee Wuniber mcenbie men. etc so lo, oa Poke Butter. eMniGn E TOmme ii. Ore oy aie oe at A erty die Ee reaimery nt on eee le ee ee MPa Pee yh AN oe tee te etek ite ILE ANOD So. ey ecetr noone Sife@mednand@-Otripedas, 1k fst fue ks ED Et Gh Suc Aes Sy ee, Mitiengem GOlOn + sis kes. Be thee es es UCU EGY Pig (rt et he eed eg res ye Sricky ml Watty My NE wy ive sco: CN OSENENST OS 1: ASS SR a Rd a ee Pere COLLEIT Yk. oN bi ks eyes phe ee Eee OMIM Ceti a SS cle Th ale ei ca ae an IES restate nurs Gan cece o/ctcanouis ates “NES CUE” ea hoot RP cee Sr, eee ae RCCMGECH I ME SS ie Oe eS Number of Pounds of Milk for Pound of... . MIRE Nee nen vane en ro DAIRY FORTUNES“ lgnne. Chive tty aah WE ac con at sn as Making Rennet used in a) 8) epee lal cae Curd Heating ands Handling, 20 on nee eee Cutting Sree estilo ee ee Kmives msedSinital ta. sy Caer ee ee eee Grinding, (Cooling and Salting 7 72 es POSSI. Mie mio sane veae aud a hls ek Curing Room 4.2. et oes ult eh ee ee RaW Ss Sear eos tee "RSG avi dicey iE Nae em Biya. eee eae. ta eee ee Dehorning: 2 0. Pie see sn Jee ae ee Racking ooo 22/2", austen, gies, Gate pe ING tO SCOP co ai cs ha eee Milk dnd Beef.) ch. 8 once ei Milk Habit, €€e yo 30.2 2a Se Miilkinors (as. 0% euiniciacte il ene nh ae Monthly Ytelde co 4).8 cis Wee og See Milk: Yieldam; Dollars i: ccchee ce eee Thoroughbred. 2.000 0..°9 §8 so See A CStINS iS I aly onda eee There's No‘Money in (Cows. =: sees When They (Give Richest Mik" = 244 258 Where is Fheirbome?s: 1°24) thie Ses Maung and Old rae ss eke yO ST eee Gleanlitiessiin the Daityaeicy foto Sh oe ee Crops'on frbty WA Cressi 2 hae caste tlas DAIRY FORTUNES.—INDEx. Strat Seed: Mea mir aati ccc cs BSF hoi cee ba OLtDm Sen. Ms cement cick use hae Ra rian Mlcar wa tn Gis eos bri lose eae Mereer nik ond Cream io... o,f c okbol cent EVES SSIS SET Ts SISA AR er no Sakae OSS aa ta ea io 5 GERSON a) sacle tay 0 ae an UTES AN ah act Se 4 adie ae REE ge mee ALCS ate gst. ilo, 0 nse baeenby «syste 4 8 Pose Beene MERTEN Kec acit tet reh cv hod Ake rT eee bee Se PRAN IDE Th Wo dae erat te Ma gare hie Mbiae’ ae eee ts Pandinionnel/ Cream. 0); jeu sera 4 chu ss < Mieineratine ORC TeaMe ai55 0) 9. vate hak tent Washing Butter’... 2.0: Sa leiio ati Vy OF KUO. ti one... ca. cen bss RE AI SR Seen oe ok nares hn diGratews Laken oo: OD SLEPT Sal OS ea a aa es naa RS RIVERS tac uc Ss, C60 ck ON Es . 92s eee 158 MO OALACOLS so Vises yp Rear eC nas caleag Gime ee 155 Skim- Milk, Hogs, Calves, ete.) s)..o00 os bee 179 SUG BA no Rot oe wud lars tare ee Nica See Ce 118 Sianchtons., Ctesy Cte. eau ecko ee eer ee ee SHER AGS) olin oh nvats a dead stared ota jae ae Se 140 SrerilIZAllON. 6 ot ia.4 vy wns Bele ea een 149 sect ‘Cream “butter... 14 a. es alae «ete 153 Thermometer (dOating).-: +4 squats eae 175 Theroughbreds.c0. eo oi ay ok cess et es 33 MuberouUlosiens oot. hese gad a eee. Bae pee 187 Wrashine Dainy Pails: ete ia.) thie cae ee ee 174 Water ce. iviaiity (ars 5 Uso Pn ars. ak uk ahaa a eee TG (ows. There are in the United States about 16,000,000 cows, that produce enough milk each year to make about 2,000,000,000 pounds of butter, or about 125 pounds for each cow. Only about one-half the milk is used for butter making, consequently our butter product is about 1,000,000,000 pounds a year. The product of these cows, which equals 2,000,000,000 pounds of butter, at 15 cts. a pound would be $300,000,000, or $18.75 for each cow. Adding to this the price of the calf and skim milk, which will not exceed $9.00, we have $27.75 as the total pro- duct of each cow. The average cost of keeping and caring for a cow can not be reduced to less than $35.00 a year, which makes her a debtor to the amount of $7.25 a year, and the 16,000,000 cows, debtors to the amount of $116,000,000 per year. In other words, if all the cows in the United States should die their owners would save $116,000,000 each year. These are facts that should open the eyes of cow owners and make them feel ashamed of themselves. The average selling price of all the butter in the United States will not net the cow Owners 10 cents a pound, or $12.50 per cow, conse- quently a loss of $13.50 each, or $216,000,000 a year. 16 DAIRY FORTUNES. A few dairymen are successful, because they keep good cows and know how to handle them and their pro- duct. The expert dairyman, possessing good business tact, and a little capital, can make from $50,000 to $500,009 in ten years. If all dairymen possessed these qualifications, such profits could not be made. «As there are but few experts in any line of business, and as the history of mankind for thousands of years has demon- strated, that nearly all men are failures in business, the field for first-class dairymen. will not be crowded tor many, many years. There are few dairymen who have been able to grasp the situation and are reaping a rich harvest. Dairy ideas have not risen much above the 200, 250 and 300-pound cows. When dairymen learn that the place for cows that will not make more than 300 pounds of butter in a year, is the slaughter house, a long step in the right direction will have been made. First Important Step.—Keep no cows that will not make more than 300 pounds of butter in a year. “ What breed shall I keep?” If a cow produces 400 to 500 pounds of butter a year, and does not eat more than a good milker should eat, she is a good: breed” to keep. If a thoroughbred cow is a poor milker, send her to the butcher There are thousands of thoroughbreds among all breeds of cows, that are worth exactly what the butcher will pay for them and no more, Milk and Beef Cows.—Milk cows for milk, beef cows for beef, the world over. There should be no mis- take in choosing between the two kinds of cows. A man who started out to buy a fine roadster or buggy horse and bought a Norman draft horse, would be a can- didate for admission to a lunatic asylum. If a Durham is good for butter, a Jersey is good for beef—the rule DAIRY FORTUNES. 17 must work both ways. Manifest as much good sense in buying a cow as you do in buying a horse and you will find the right breed. If you want beef cows, buy cows shaped like a box—if you want milk cows, buy cows shaped like a wedge. There is as much difference in Landseer’s Fancy. Splendid Dairy Form. shape between the ideal milk and beef cows as between the ideal race horse and draft horse. Many farmers keeping a few cows for private use, selling a little sur- plus milk or butter now and then, keep beef cows, be- cause they want beef calves. Some beef cows give large quantities of milk, but they never get beyond the middle of the procession, and are “total” strangers to those magnificent little giants away up in the front rank. It requires about 50 per cent, more feed to keep a large beef cow, than it does to keep a medium size milk cow. A Jersey, Guernsey, or Alderney cow, weighing about 1,Coo pounds, and producing as much milk asa beef cow weighing 1,0co, will not require more than 60 to 70 per 18 DAIRY ZORTUNES. cent. as much feed. Our prejudices should not influence us—facts should be our guide. There is but one kind of reverence that will pay any interest on the investment, and that kind is reverence for the truth—for facts—all other reverence is a fraud—a blinder made of ignorance. Ideal Dairy Cow.—As far as we have succeeded in discovering the points of the ideal dairy cow, they are about as follows: 1. Good length of body and not round. 2. The body should be free from eveness and smoothness. 3. The joints and articulations should be loosely put together, especially the vertebre. 4. The abdomen should be large and prominent, 5. The body should be double wedge shaped—the little end being at the shoulders. 6. The hip bones should be prominent, and the de- pression in front of them large. 7, Large pelvic arch. 8. Long, neat, slim tail and prominent switch—the root of the tail should stand up well. 9g. The vertebral column large and strong and large depressions between the vertebra. 10. Flanks thin and highly arched. ‘1, Thin, flat thighs. 2, ohott, flat ineat legs. 13. The line of the back should not be straight— high over hips and at withers, and low necked. I 14. Small, thin neck. 15. Small, neat head, prominent, bright eyes, wide apart; dished face, long. from eyes to nostrils, strong under jaw, pleasing expression and full of life. DAIRY FORTUNES. 19 16. Thin withers—shoulders narrow at top, and good width at bottom, slightly sunken back of shoulders. 17. Back and belly lines not parallel. 18. Large through heart region. 19. Skin soft, smooth and tinged with yellow—in- side of ears very yellow ; skin should not be too thick nor too thin. 20. Soft, fine hair. 21. Hind legs should stand apart sufficiently to give room for large udder. 22. Large and crooked milk veins—they do not contain milk, but indicate large venous es necessary for milk production. 23. Should be a greedy eater. 24. Udder should be large when full and small when empty; should extend far up behind and be long in front; square rather than round, free from warts and long hair. 25. Teats should be medium size and far apart both ways. 26. Should milk easily, but not leak her milk. 27. Ribs should stand well apart so as to show creases between them plainly. 28 Should weigh 1,000 to 1,200 pounds ; larger the cow the better, if everything else is in proportion. 29 Must be highly nervous and full of life, a greedy eater and drinker. There are many other points about the ideal cow that are difficult to express and must be learned by expe- rience. While I am not partial to any breed of cows, I believe the majority of up-to-date dairymen will agree with me in saying that the Jersey, Guernsey and Alder- ney are in the front rank as butter cows, and the Hol- 20 DAIRY FORTUNES. stein for large quantities of milk. I have a cow, half Jersey and half Holstein, that has produced 460 pounds of butter in a year, but shé eats about 25 per cent. more than pure Jerseys producing as much butter. Butter fat is what cows should produce, not water. Primrose, 21 Ibs. 10 0z. in Seven Days. Thoroughbreds.—Is it best to keep thoroughbreds? Yes, if they are good ones. Many persons claim that they can not afford to keep thoroughbreds, because they cost too much. Thousands and thousands of thorough- breds are not worth $20.00 ahead, because the butcher will not pay that much for them. As milkers they are worthless, and as an old farmer expressed it, ‘‘ Worth- lesser yet, as breeders.” Many cows, from the finest sires and dams, are not worth $20.00. Only about one out of five thoroughbreds is worth any more than butch- ers’ prices. Because the best cows are thoroughbreds, is no reason why all thoroughbred cows are worth more than their beef value. Prejudice rules the world. It is DAIRY FORTUNES. 21 so easy to be a slave to prejudice and to believe that our cow, our horse, our politics, our religion, our child is the best. Stop and think a little and you will discover that the foundation for nearly all our beliefs is rotten and can be knocked from under us with a grain of good sense. Neerly all our ideas in regard to cows, horses, morals, politics, religion, etc., rest upon a foundation of preju- dice, circumstances and habit. If that were not true, universal prosperity would take the place of almost uni- versal misery. Education consists in learning how to think, regardless of what anybody else has thought. Ap- ply this principle to cows and you will succeed. Do not keep a certain kind of cows because your great grand- father kept them. Buying Cows.—Never buy a cow until you have tested her several times, and during the proper milk pe- riod, and are satisfied about her milking qualities—quan- tity, quality, length of time in milk during the year, are important factors to be considered. Do not buy a cow on “hearsay evidence.” Many cow owners are as big liars as hunters, fishermen and believers in ghosts. If you are satisfied that a cow is a good one, do not per- mit a few dollars to prevent you from buying her. A splendid cow pays you doubly, makes you money, makes you happy. She touches the two p’s—your pocketbook and your pride. If, after you have bought a cow, you discover she is a failure, ring up the butcher, pocket the experience and try again—next time you may do better. There are many 400 to 450-pound cows in every commu- nity, and the owners do not know what they will pro- duce. Testing Cows.—One test is not satisfactory—cows vary—to-day one thing, to-morrow something else. 22 DAIRY FORTUNES. When a cow is fresh, her milk is low in fat and highest — when stripping. It may vary as much as 4o per cent. Test her carefully, when she has been in milk about three, five and six months, for several days and the average for the three tests will be about the per cent. your cow will test. In testing, always take the sample from the entire milking after it has been mixed thor- oughly. The first milk of a milking is very poor in fat, and the last very rich, the last half being about 24 times as rich as the first half. ° Never Tested. When is a Cow’s Milk Richest?—It is claimed that milk is richer in fall and winter and poorer in spring and summer. With most cows this is true, but there are ex- ceptions, as some cows will test fully as high in May and June as they will in fall and winter. The low test is evidently due to atmospheric conditions and annoyances from the heat, flies, etc. JI have observed that when cows are kept in acool place away from flies, the milk tests higher than when they are in pasture, subject to all © the nervous annoyances of hot, dry weather. DAIRY FORTUNES. 23 Milking.—Cows should be milked properly to give the best results. No milker is a success unless he is in sympathy with the cows—they must like each other. Some milkers get more milk than others, because they are more agreeable to the cows. Milking should be done quickly and gently—the milker should not hurt the cow—should not squeeze the udder nor pull the teats. To get all the milk, it should be drawn as rapidly as pos- sible. If the cow is permitted to retain some of her milk she will go dry. Should always milk with dry hands. The faster a cow is milked the larger the quantity and the richer the quality. Rapid milking produces an agreeable sensation, excites the milk flow and stimulates the nervous system. It has a similar affect upon the - milk glands, to that of the delicious flavor of an apple upon the salivary glands. The milk glands give up all the milk and a certain quantity of buttery mucus that enriches the milk, and is not extracted by slow milking. Kick and otherwise abuse a cow and she not only will not let you have all the milk, but can not. She can not give you milk at will. You must develop the proper conditions. Milking one teat at a time decreases quan- tity and quality. The longer the period between milk- ing the less the fat in the milk. If the time between morning and evening is ten hours, the difference between evening and morning will be fourteen hours. The quan- tity of milk in the morning will be much larger and the quality much poorer than that of the evening. Before Beginning to [ilk.—The stables should be cleaned thoroughly, the cows dusted and cleaned, the udder cleaned with a wet rag if dirty, and the stable thoroughly aired and all the dust blown out, If the udder and teats are very dirty they should be washed 24 DAIRY FORTUNES. quickly with tepid water and dried with a clean towel. — That is the sum and substance of this matter in a nut- shell, although enough slush to fill Webster’s unabridged dictionary is written about it every year. There is but one side to the question. “Should the stable be cleaned before milking?” Certainly it should. The dust and filth stirred up will settle in a few moments, or can be blown out by the wind or by means of fans turned by one man. Good sense is all that is required to settle this question. Do your own thinking on all subjects. As soon as a cow is milked, empty the milk into a strainer bucket and then into the milk can through two or three thicknesses of cheese cloth. The milk can should not be in the milk room, but in an adjacent room, which should be perfectly clean. The same person should milk the same cows in the same order. If your cows are in the habit of being milked in order—1, 2, 3, and you jump from 1 to 3, No. 2 will feel slighted; her nervous system will be disturbed and she will not pro- duce good results. See that every cow gets her proper stall. Do not quit milking until you get all the milk, if it can be gotten—be patient; keep at her until she gracefully yields; let her understand that the milk belongs to you, and that you are going to get it, if it takes an hour. She will soon learn to give you every drop. Do not permit her to dry until you are ready for the dry period. Be kind and positive with her, and she will work to suit you. Milk Habit, Calves, Etc.—If you have a milk cow do not permit the calf to touch her, remove it as quickly as it is born, and nine times out of ten the cow will not fret a particle nor “ bawl” for it a single time, and the calf will notfret. To let the calf suck the cow spoils the DAIRY FORTUNES. 25 calf, ruins the cow, and paralyzes your pocketbook. When you take the calf away from the cow she will worry and fret about it and hold her milk, and when her year has expired her milk yield will have been about two-thirds of what it should have been—small in quan- tity and poor in quality: She never will forget that calf until she has another. The first three days the calf should have its mother’s milk, fed just as soon as milked; after that give it a pint to a quart, mixed with skim milk, twice a day, for two or three days, gently tapering off to skim milk, mixed with a little middlings or oil meal. I am aware that some dairymen claim that the calf should get the first milk direct from the cow, and that it should remain in sight of the cow, etc. That is one way, but not the best way, and you should not be satisfied with any thing but the best. The best evidence that I am right, is because every cow I have bought from expert cow men, has produced much better results under my management than she did under theirs. One man will tell you he wants big calves and how much more a milk fed calf is worth than a calf that is fed on skim milk. Suppose the calf is not permitted to touch the cow, but is fed whole milk until ready for the butcher, which will be about thirty days. It will require at least fifty gallons of milk to feed it thirty days. At twelve cents a gallon the milk would be worth $6.00, The skim milk would not be worth more than $1.25. The milk fed calf will not sell for more than about $8.00 —take from that $6.00 for milk, and $2.00 remain for the calf. The skim milk calf will sell any where for $5.0co— take from that $1.25 for the skim milk and $3.50 will re- main, or a saving of $1.50 by feeding skim milk. If the calf were permitted to suck the cow even once the los, 26 DAIRY FORTUNES. would be many dollars, and if it remained with the cow two or three days, the loss would be from $10 to $30 dur- ing the year, besides seriously affecting the milk habit of the cow. Should Cows Go Dry?—Much has been written upon this point, and there is general disagreement be- cause the writers talk from different standpoints. The answer to the question is: Yes and No. If the milk habit has been established and the cow does not want to go dry, milk her all the time. She is the best kind of a cow to have. If the milk habit has not been established you must go gently until it is established. Two or three generations may be necessary to cultivate the milk habit, If she will permit herself to be dried about three or four weeks, let her have a little spell off duty. If you milk her until fresh there will be no milk fever. It certainly is poor management to have a cow dry two or three months each year. Four weeks would be as long as I would permit any cow to be dry, and if there were any danger in drying her at that time I should not dry her. The talk about wear and tear of continuous milking is bosh—inactivity is what kills. : Where Is a Cow’s Home?—Where her last calf is born. In buying cows this fact is very important. When you take her from the birthplace of her last calf she will not do her best until a calf is born. It matters not whether her calf was permitted to be with her, or whether she has never seen it. If you buy a cow that has a young calf and remove both to their new home, the cow will not yield the best results until she has an- other calf. If you remove her to her new home and she has a calf a few days afterward, that is home. If her former owner takes her and her calf back to her former DAIRY FORTUNES. 27 home and permits her and the calf to get into the high- way, she;will most likely go back where the calf was born. Monthly Yield of Milk.—Frequently you hear of cows that make 15, 20 and 25 pounds of butter ina week —nothing is said of how many weeks. I know of a cow that will average 17 to 18 pounds a week for five weeks, and will not make more than 250a year. A large yield at any time shows capacity, but not continuity. Many cows will begin the year with four or five gallons of milk a day, and two months afterward will be down to one to two gallons a day and dry in four months. That kind of a cow is worthless as a dairy cow. Some cows begin away up and gradually dwindle to nothing within about eight months—the descent is something like Fig. 1: Sie ee Fig. 1. Another cow will begin fairly well and hang on a long time—fluctuating a little and descending gradually after she has been milking seven to eight months. See Pao. 2% Fig. 2. 28 DAIRY FORTUNES. This is a fair engraving of my cow, Carmena, that produced 10,741 pounds of milk in one year, which churned 8594 pounds of butter, that averaged fully 85 per cent. fat. No churning was done at a tem- perature above 57 degrees. Another year’s record in de- tail of this cow is given on opposite page—No. 1. Her milk was tested regularly and carefully and the test cor- responded very closely to the product of the churn. I have been offered $1,000 for her and $150 for one of her calves when it was six weeks old. She had only ordi- nary care when she produced the 8593 lbs. I am certain that she can be made to reach the 900 lb. mark easily. The third week after being fresh, she produced 29 lbs. 7 oz. of butter—the fourth week, 30 lbs. 15 oz.—the fifth week, 29 lbs. 3 oz. Here is the record of four of my best cows, giving the number of pounds of milk each month, the average each day in each month, the total for the year and the month in which the average for the year is found. The first and last months of each cow’s year simply include the number of the days in each month remaining, after she is fresh and the number of days in the last month, neces- sary to make the full year. A milk year is twelve months, whether the cow has been fresh once or twice. DAIRY FORTUNES. BES 610'6 | ghL |oSor} gz | oof | 6gS Per oS b ol 61 eS zog‘L | gL | Sgf | oz1 | Liz | o9f gh. |S b L zI bob ozb‘g obi | gvz | Cob | oSb & 8 SS ae % LSt‘or| giz |gzvr| 06 | 1b | ogh zb | ov 9 Il gI “gyeyoy | LI cI II OI 6 LzS 8 of6 1¢ of6 of g9g | 456 | grit OF, dy eee | Oe 006 | Sgor} 986 Ob Peet we o£6 | Sgor | obit 6 ihe eae ae a 066 | 60z1 | gizt Ch Ge eb v € Z pa a gl al oe es TA RAN ge Oe a ee ee eee "*SHLNOMWZ bees 2th tN a ee ee 8 ee ee eee es ooooooDooeoeoeoeooooooaeaeaeaeaeaeeoeeaeana@a»@»a0ae=»=«=«=«seeeee—= SS... SS ee eee ees 30 DAIRY FORTUNES. No. t averages 863 pounds a month, the average being in the 6th month. No. 2 averages 701 pounds a month, the average being in the 7th month. No. 3 averages 650 pounds a month, the average being in the 7th month. No. 4 averages 751 pounds a month, the average being in the 5th month. While no rule will apply to all cows I think the monthly average will come about the 6th month with good milkers, and in the 7th month with poor milkers. I begin a cow’s year three days after she is fresh, and end it one year from that date. The time in the year the cow is fresh will change the monthly average. When they are fresh in September or October, and put on good grass in the spring, the monthly average comes earlier than it does when fresh in March or April. Dehorning.—While dehorning is a cruel operation, dehorned cows produce better results than when they had their horns (although some learned dairymen say not), simply because they are more peaceable and con- genial—they do not fear each other, and soon learn that they are harmless. It soothes the nervous system of the herd and the result is a larger and richer yield. The growth of the horns should be stopped when the calves are a few weeks old. A little caustic potash applied to the button will kill it. The button can be removed with the knife without causing the calf anything more than a stinging sensation. To say the least, dehorning is not very agreeable and borders on the brutal. Young and Old Cows.—‘ The cow is getting old and is not worth much,” is a common remark. How old is she? If properly treated she ought to be a good DAIRY FORTUNES. 3i milker until sixteen to eighteen years old. Generally she is not at her best until she is ten years old. I get 450 pounds of butter from cows fifteen to seventeen years old. Age brings ease and quiet—less useless ex- ertion. Ease and comfort are necessary to the greatest flow of milk. The old cow requires more feed than the young one, as her system will not utilize feed to the best advantage. : Size of Cows.—F requently I am asked: ‘‘ What size cow is the best?” Almost all expert (?) dairy writers have manifested a lack of intelligence upon this point that is amazing. The larger anything is, other things being equal, the greater the power. The largest man, other things being equal, is the strongest man. Through- out all nature this is self evident. The larger the brain, other things being equal, the greater the mental power: The larger the cow, everything being equal, the more milk will she give. The ideal Jersey weighing 1200 pounds is better than the one weighing 1ooo pounds. The cow weighing 1500 to 2000 pounds and possessing all the milk and butter points belonging to the milk breeds, is much better than a 1200-pound cow possess- ing all the other good points of milk breeds. Size, other things being equal, is a measure of power and ca- pacity. A fine Jersey cow weighing 2000 pounds, and possessing the ideal form and make up, would yield 50 pounds of butter a week as easily as the 1000-pound cow yields 25 pounds a week. “But,” says the pin-headed crank, ‘‘I know big cows that will not make half as much butter as others not half as big.” That is true of beef cows, and of many of the milk breeds; but the other things I have spoken about are wanting. If a 1000-pound cow, equal in all other respects, will yield 22 DAIRY FORTUNES. more than a 600-pound cow, the same law must hold good with the 1200, 1500 and 2000-pound cow. When you can breed a cow that is an ideal dairy cow and weighs 2000 pounds, her frame work will have to be very large and all the internal organs two to three times as large as those of a 1000-pound cow. Size is no meas- ure of capacity unless all other things are equal. About Exile of St. Lambert. 1000 pounds is the limit for milk breeds, but time and proper breeding will make them much larger. A few years ago cattle, horses, hogs—in fact all domestic ani- mals were much smaller than they are now. Human beings are increasing in size. The largest armor of the early Greeks and Romans is not large enough for me- dium-size men of to-day. Millions of years ago the hu- man race doubtless was a race of pigmies. The big men of old are the products of lies. Three hundred years ago DAIRY FORTUNES. 33 the Jersey weighed about 350 pounds, and beef cattle about 800 pounds. However, I do not believe meat, milk and butter will be used two thousand years from now, as the products of the soil will be fed to the human family “‘direct.”” One acre can be made to supply food for six to ten persons, while it would not more than 6up- ply two cows, and they will not supply one person with food. Thoroughbreds. But few persons have any definite knowledge of what constitutes a thoroughbred. There really is no such a thing—thoroughbred means thorough breeding, which means that all the offspring from such animals will be equal or superior to the parents. That is not true of what are termed thoroughbreds. At least one-third of all the thoroughbred cows and horses are not superior to the scrub. Many so-called thoroughbred cows arc bred until they are worthless—not as good as scrubs, because . the original, native vtgor has been bred out of them. It will require thousands of years to approximate genuine thoroughbreds—until then we shall plod along with what we have. I doubt whether the genuine thoroughbred can be produced, because there evidently is a limit to advance- ment. Probably hundreds and thousands of times dur- ing the millions and billions of years of the past the tide of human advancement has ebbed and flowed and many times it may have risen far above that of the present. 34 DAIRY FORTUNES. Were it possible for the human race to continue to ad- vance steadily for the next ten thousand years, the thor- oughbred cow at the end of that period of time, doubt- less would be yielding five to ten thousand pounds of butter a year—the thoroughbred race horse would be able to run a mile in ten seconds, and the 300-pound dairymen would have advanced to the 400 pound notch. The age of man is limited, so is the age of his advance- ment. All the evidence that ever has been accumulated concerning the past, tends to prove the continuous rise and fall of nations. The time may not be very distant when the best cow on the face of the earth will not pro- duce seventy-five pounds of butter in a year, and the savage in his dug out will represent the highest human intelligence—that will be the stock from which the thoroughbreds in men as well as in cows will have to come. The highest human intelligence is gradually ar- riving at that conclusion, and that continuous rise and fall of human advancement is the only excuse we have for not being a thousand times superior in intelligence and in all other respects to what we are. The ideal thoroughbred cow may never come, but as long as the tide flows our way we should row with the current and do our best. Dairymen have not done one-fifth part of what they could have done. Nearly all of our dairy bred cows should be making five to six hundred pounds of butter a year. DAIRY FORTUNES. 35 Wide Awake Dairymen. No dairyman is entitled to success unless he exerts himself properly. I am aware that you will say: ‘“ Yes, you may be able to do what you claim can be done, but we ignorant and inexperienced fellows can not.” In this age of intelligence no dairyman is excusable for be- ing ignorant and inexperienced very long. This book alone should open your eyes very wide and should enable you to get into the front rank of dairydom in a very few months.. There are many dairy journals that will cost you from 50 cents to $2.00 each and will be worth hun- dreds of dollars to you every year. No dairyman is jus- tified in pleading ignorance and failure, who is not a sub- scriber to a good dairy journal—there are many of them, and any one of them wiil teach you ten times as much as you probably know, in two or three issues. There are many good books written about the dairy business, and you can purchase them ‘“ cheap ”’—any one of them will be worth ten to one thousand times what it will cost you. Dairymen should learn to use their heads as well as their hands—they should learn to think, to calculate, to man- age successfully ; do not be content with scrub cows, get out of the scrub class, get out quickly—quit loafing, quit bumming, keep cows that will be a credit to you—cows 36 DAIRY FORTUNES. that you will be proud to have your friends see; have comfortable stables, get a separator, get a milk tester and use it, get what you must have to dairy successfully—do not plead poverty until you have done all within your power and then failed; throw away your cigars, your tobacco—keep away from saloons when you go to town; do your business as quickly as you can and go home; do aot loaf about the usual loafing places that are a part of every community; do not be stingy, but spend no money except what is necessary to add to the comfort of your home; spend your earnings, your leisure hours at home; read, think, plan—fall in love with your business and especially with your family ; you can not succeed with- out being in partnership with your family, in love with your wife and children; do not forget the cows, they will be an important factor in keeping you in love with your family; get out of the fogy class, do not keep cer- tain kinds of cows simply because your father or grand- father kept them; throw away your prejudices, take on new ideas, put on a suit of new habits, new thoughts, new ways, do not be satisfied with anything but success; keep dairy cows for dairy purposes, beef cows for beef purposes; be clean, neat, tasty, economical, attentive, prompt, industrious; learn to manage, to Jay your plans and then execute them; make calculations what you are going to do and then, if possible, exceed them; make — yourself believe you are going to be somebody, and you will succeed and find yourself among the up-to-date dairymen of the country—a believer in new ideas, in suc- cessful dairying and will probably thank the writer of this article for making a new man of you, and putting money in your pocket and happiness at your fireside. DAIRY FORTUNES. 37 Dairy Literature. Not one dairyman out of fifty reads any dairy liter- ature except, occasionally, some “fool” article in the newspapers. These articles, nearly always, are worse than worthless, because written by some person ignorant of the “simplest” dairy facts. Doctors so frequently write and talk nonsense about cows’ milk, etc. One of the most brilliant doctors in the land stated, in an inter- view, which was published ina daily paper, having a large circulation, that slop fed cows gave milk so thor- oughly impoverished that it was no better than water, and that cows must have rich feed to make rich milk. The “ fool” editor said a man is a fool to claim that any cow will not give rich milk when fed rich feed. These are articles that keep dairymen in the dark. The worst articles I ever saw, were written by “‘ away up” doctors; they seem to know as little as anybody, except health offi- cers anid sanitary experts. Itseems strange that dairymen labor so faithfully to make a failure. They will not read as they should, and when they do read it requires a long time to teach them that they must observe, experiment and think. There are many dairy magazines, cheap in price, and no dairyman can afford to be without one or more of them. The first number of Bro. Hoard’s splendid dairy journal I read, was worth $1,000 to me, and that number cost 84 cents—good investment, was it not? What journal do I recommend? I am not adver- tising any magazine. If you get sample copies you can see for yourself—any of the publishers will send sample copies free. The pure dairy breed journals are the best, 38 . DAIRY FORTUNES. those devoted exclusively to the dairy business. New questions are being asked every day, and the dairy mag- azines generally discuss them. Dairy books are good, and should be read and studied. In reading, endeavor to sift the kernels from the chaff, remember that you are the dairyman, and the books and magazines your aids. Farming, Dairying and Brains, eee eee “Anybody can farm and dairy ” is a common expres- sion. Socan anybody be a lawyer, doctor, teacher, but there are few good ones. There are about five hundred times as many farmers and dairymen in the United States as lawyers, and yet there are more first-class law- yers than first-class farmers and dairymen. It requires large brain capacity and much education and training to be a first-class farmer and dairyman. The complaint about hard work and no pay among farmers and dairy- men is due to inability rather than to the occupation. A good, capable man, who understands farming, dairying and gardening, is difficult to find. Our dairy and agri- cultural schools are doing a grand work, but very few if any of the graduates can farm and dairy successfully until they have eaten the bitter but wholesome fruit of experience. Only about one man out of four can make a success out of anything after he has received all the education and training that can be absorbed by him, Farmers, dairymen, lawyers, doctors, merchants and so DAIKY FORTUNES: 39 re) on, are born, not made. How many cows in the United States will produce four hundred pounds of butter a year? Probably one out of five can be made to yield that much. No amount of feeding, care and training can make anything but scrubs out of the other four. Four- hundred-pound cows are born, not made. Do you sup- pose men greatly differ from cows in respect to capac- ity? There is good stock and poor stock in men as well Dairying Don’t Pay. as in cows—thoroughbreds and scrubs. Youcan not make a man strong mentally unless he has the prenatal foun- ~ dation for it, any more easily than you can make him six feet tall when he was designed to be only five feet. A great deal of “ popydoodle” is written about what edu- cation will do. Education will do much to assist in utilizing brain power, but it will not make brains. Some men might be 40 DAIRY FORTUNES. educated forty years in the best dairy college in America and then would not be able to rise above the 200-pound cow, just upon the same principle that some cows can not be made to produce more than two hundred pounds of butter a year. Any man properly educated and trained is superior to what he would be uneducated and untrained. Most men are failures upon the same princi- ple that most cows are failures—lack of capacity or quality, or both. Facts are facts, and the editor of any dairy paper in the country knows that the statements I have made are true. He knows that most men are not. capable of utilizing the information placed within their reach. The educated farmer is not necessarily the farmer, who can read Latin and Greek as easily as pigs squeak; he is not necessarily the man who has what is termed a fine college education—he is the man who has learned to think, to act, to produce results. Book learning may be a great aid to him provided he has the capacity and quality to prevent it from converting him into a Zaz/. Our distinguished dairymen are men whom “ book learn- ing”’ develops, because they have the foundation upon which to build—they are the dog and the “ book learn- ing” the tail. Iexpect Dairy Fortunes to be read by tens of thousands of dairymen, but I do not expect all of them to become expert dairymen. Many will read it as they do the dairy papers, when sent a sample copy, and exclaim: ‘‘ What does them editors and book writers know about dairying? No mancan learn me nothin’ about cows!” These are the fellows that keep the-cows that produce one hundred pounds of butter a year, and prefer skim milk to forty per cent. cream. These are the fel- lows that farm and dairy in the moon, “ chaw terbacker,” drink whiskey, and call their wives the “ole ’oman,” DAIRY FORTUNES. 41 and their children “ brats.’’ Successful dairying depends as much upon thoroughbred dairymen as it does upon thoroughbred cows. There are millions of intelligent, capable dairymen who simply need the necessary infor- mation to make them successful. The books that have been written have done much, but about three-fourths of the dairymen are without dairy literature of a —_ 2 1 ale cS ee SA There’s No Money in Cows. any kind. Books are good, but the dairy paper is indis- pensible, as it always is up-to-date, or ought to be. This article is written in a spirit of kindness, and I hope it will bear abundance of juicy fruit. Most of my life and many thousands of dollars have been spent to assist humanity in the struggle for happiness, and I learned long ago that many persons trudge along through life unconscious of the fact that they could do something if they would—could plant roses instead of thorns. 42 DAIRY FORTUNES. Weights of Milk, Feed, Etc. Wrater cvs. au 8.333 pounds, a gallon. Milos Y yeact: 8.6 “ Skim Milk. .8.7 ‘ “Trin Butter Fat. .7.5 He = Cream, 20 per cent., 8.46 pounds, a gallon. (7 25 7 8.4 66 6c 6“ 30 6c 8.34 66 “ soars) fe 8.22 re rs 66 50 6s 8:1 66 6c No. 1 Butter, 7.8 pounds a gallon (approximately ). To avoid fractions I have used 8.4 pounds as the weight of a gallon of 20 per cent cream. Sometimes a gallon will weigh more than 8.4 pounds, and sometimes it will not. Weights are approximately correct. You will observe that 30 per cent. cream is slightly heavier than water—31 per cent. is slightly hghter than water, weighing 8.238 pounds to the gallon. A gallon of seven per cent. milk weighs about 8.58 pounds. dere AUS. ot rosa eee Te eeate 24 pounds a bushel. Drain MCOarse. ooo sa ae eee 20 as Cotton Seed Meal, about .......... 50 fs Gs Linseed (Meal about. coe ee 60 gt . Gluten Meal) abouts.) os oa 55 ‘6 ‘“ DAIRY FORTUNES. ag Gluten’Feed, about... oo). 5... ie. 28 pounds a bushel. Corn and Cob Meal, about......... 40 3 CE OE RII BSE peek NSS ore am ae 32 re “ 2 INS AOR RICRR Se tee Pa ane tg 56 y “ Ears ‘of corn for a bushel (before ODE LS 9 Se aie Sin ene Paper 70 gi - Sere Coli iowa e 2N2 Tis Ralare aed al eee 624 bushels. OSS SSO 6) le, 8) oh a i a a Peta oh Mueton of lings aboute. cass. = sale oe 500 cubit feet. Does It Pay to Dairy ? The Kind of Cows to Keep, Etc. The first and most important thing to be considered in successful dairying is the selection of cows. Con- clude to keep nothing but good cows—keep no cow for butter that will not produce 350 pounds a year, and no cow for milk that will not produce 6,500 pounds, testing not less than 4.4 per cent. I donot recommend these cows, but place the limit low to satisfy dairymen of small expectations. I am aware that many so-called dairymen will exclaim: “ Bosh!” That is not argument. You can get the cows if you want them. There are millions and millions of 350-pound cows in the United States, and more than a million of 450-pound cows, if properly fed and handled. I bought more than a dozen cows, within a mile of where I live, that would produce more than 400 pounds of butter each, and did not pay more than $50 for any one of them. Comparison.—Let us compare a 450-pound cow and a 350-pound one, counting butter at 20 cents a pound, 44 DAIRY FORTUNES. skim milk at 15 cents a 100 pounds, and the calf of the 350-pound cow at $6.00 and that of the 450-pound cow at $20 when five weeks old. 450 pounds of butter at 20 cts. a pound.......... $90.00 MEP a. cost on ane cea steal iced makes Ue aac te a ee 20.00 6,000 pounds of skim milk, alter feeding calf .... 9.00 Asmoritat’ 12°40 is6r.< ct Oe oes ae $119.00 350 pounds of butter at 20 cts. a pound.......... $70.00 Cea EOS SG OL ist os ene os 6.00 4,500 pounds of skim milk, after feeding calf..... 6.75 Anrewat’ <>. OC ee eno ee ae $82.75 The cost of feed, labor, interest, rent, lability of death, etc., is not less than $50 a year. This is a low estimate. $119 less $50 equals $69—profit on 450-pound cow. $82 less $50 equals $32—profit on 350-pound cow. $69 divided by $32 equals 2}. Thus you see the profit on the 450-pound cow is more than two and one- sixth times as much as on the 350-pound cow. A fair price for a cow that will make 350 pounds of butter is about $4o. If a 450-pound cow produces two and one-sixth times as many dollars profit, she certainly should be worth two and one-sixth times as much, or $86.66. The difference between the two cows is too small. The dif- « ference in the net production of the two cows ($37) is 6 DAIRY FORTUNES. 45 per cent. interest on $6162, but it is not fair to say that the 450-pound cow is worth $6162 more than the 350- pound cow, because if the value of cows were calculated on that basis, the 350-pound cow would be worth $5333— the money necessary to produce $32, at 6 per cent. inter- est. Liability of death, of accident and the limited age of usefulness, are very important in determining the value of a cow. / $40 is a fair price for the 350-pound cow, but $86.66 is too low for the 450-pound cow. I should value her at about $110. Value in cows does not increase in propor- tion to increase in product. A cow that would produce 12 per cent. milk and make 2,000 pounds of butter in a year, would sell for tens of thousands of dollars, although less than $500 worth of cows would produce 2,000 pounds of butter in a year. After the most careful investigation and study, I have become satisfied that the following estimate of the value of cows is not far from being correct : Cows that will make 300 lbs. of butter and less, beef value. oe Sa SS ant cae et $ 30 00 és “ “ en anos igh in tat ong ae 40.00 “ Ye oes Yea ere, Wea. Se 50.00 ‘“ eae Ct meen: Sree ERS F Pe 8 a0" 6, & ig Blidge Spee he's he oe OO &“ “6 fA GO'si Sera PEEL oe 110.00 “ coos be cece 'y cs Be data a eR 150.00 66 (73 7 6c 500 “ CO ANC BRAS hs 200 .0O “ Fiica iat So hh Ses Se S Ued Wherek feat 275.00 ‘ ieee? “ 600 “ oedele wath itt 375.00 “ “ “ pense 8 oie ee eo Ba Ben 500.00 “ 6c “c “ 700 (73 ““ age ie 650.00 46 DAIRY FORTUNES. Cows that will make 750 lbs. of butter......... $ 825.00 6“ Ga = BG i Boo a Peet Lee 1,050.00 Heda ea Mae 0s ae ane BENE aia _ 1,400.00 «“ 66 PY: “c goo 6 CLM eter sae ea. te 2,000, 00 The breeding properties of the cow affects her value — if she is in the 850-pound class and imparts her milk- ing powers to her calves, she is much more valuable than if less of her power is transmitted. I have a cow in this class, and although she is not quite a thoroughhred, I have been offered nearly. $1,000 for her, and refused $So for her calf when a week old. The value of a cow is what she will bring at a fair, forced sale, attended by good judges of cows, and who have the money to buy a fine cow, and want her. The majority of dairymen would not pay $100 for a cow that would make 1,000 pounds of butter in a year, because they could not be in- duced to believe in anything higher than a 250 to 300- pound cow. Many cows that will not make 300 pounds of butter in a year, can not be bought for “$100, because the owners think they are the best cows ever born. Profits.—In the dairy business, where cows are kept . that will make 450 pounds of butter each, profits are large enough to yield a handsome income. Suppose a dairy- man keeps twenty such cows on 50 acres of good land, which will be sufficient to raise all the feed required, or its equivalent, besides sufficient feed for horses, hogs and other small stock on the farm. Allowing $20 each for calves five weeks old, and 18 cents a 100 pounds for skim milk, or about $30 for calf and skim milk, after feeding calf. Allowing a loss of two calves each year, the calves and skim milk for the DAIRY FORTUNES. 47 twenty cows would bring $540. Twenty cows making 45 pounds of butter each would produce 9,000 pounds a year. For calves and skim milk, 12 cts. a Ib. net, $1,050, plus $540 ..........4.05. pane 13 i> a Poiies: 65 LGM tye ty Ak a Wea 1,710 14 ‘“ Boy ,66 1,260, PP SOMOS St CM Fah, eet 1,500 ng. SRE 1,350, PM pATGNE: son Sai Tego iF. 2 eae 1,890 16 * 6 6b 1,440, re AOR ce ok sara thay ia Prot 1,980 17 “ G6. 6G 1,530, ne SAORI. acer ate oe ciar aos 2,070 8 « LN roa ns MC 1 Se a eg aoa 2,160 19 6 VSR 1,710, & i: 1 ee a oe Aner ae er 2,250 20 * aetna 7 MACS. | eee et ae ae ice aa 2,340 21 * CS Rs 1,890, eG Abr LIST et. bien Vass 2,430 22 “ Comune 1,980, ee Oe CP ie et ne ae 2,520 23 ie ber ake 2,070. - AOR re aghast ts pean ao as 2,610 24 “ Ch Lee 2,160, ot SOL eine foc ivetace vc wtvo we 2,700 a5 « pb SANDED OBS oh ES ye ate nk 2,790 26 “* SR, EO ne von Re CMe Se pear 2,880 2 bc bey 66 2,430, oe 540 Ses eae ee Ee 2,970 28 « bet PO gE SAO ns Pe thee Pris 3,060 29 “ aes ep UEC, BL CBO PET, lane 3,150 30 3 a RCL 2,700, “s POs tains ween ste arama s 3,240 31 « comer BRR eS! MOTE Pes whe 3,330 az ok S550)... A aie ea weds ee ea 3,420 az) * so 6h 2-203 Ka i dee) 9 TI & paar Maa a freee 3,510 34 « a te het tociges =) aR eB EE 3,600 35 & couse 3,150, aa [NO hunt its aout Os babies Oe 3,690 40 «6 CONS 3,600, ee pA Oe eon sP ty ar fete rust tr tise 4,140 45 otal ea a [9 SE Ree a ae ee 4,590 50 “ ROO Es ABAD 2c sre a oa 8 av ose 5,040 48 DAIRY FORTUNES. Twelve cents a pound, net, for the kind of butter an intelligent dairyman would make, borders on the ridicu- lous, but I have given that low a price to satisfy the “kicker.” Sixteen cents a pound, at wholesale, is a low price for first-class butter, and nets $1,980 for the twenty cows. I have been offered thirty-five cents a pound, at wholesale, for all the butter I could make—everything to be the best and cleanest. At thirty cents a pound twenty cows would produce $3,240. At retail, any first- class dairyman can get thirty-five to fifty cents for all the butter he can make. At thirty-five cents a pound twenty cows would produce $3,690 a year. “Nonsense,” exclaims the narrow guage dairyman, “You can’t get thirty-five to forty cents for butter.” You can not, but the right kind of a dairyman can. If all the persons who use milk, butter and cream, knew absolutely that perfect cleanliness had been observed in the handling of these articles, there would be three times as much-dairy products used. Not one person in ten, in cities, eats butter or drinks milk without hesitating and wondering how much filth is being consumed. Not one-thousandeth part of the milk used is clean—nasty cows, nasty stables, nasty milkers, nasty butter-makers, nasty feed, nasty odors, nasty everything. Millions of persons would pay fifty cents a pound for butter and fifteen cents a quart for milk, if they knew perfect clean- liness had been observed. What is Cleanliness in the Dairy? —A _ stable as clean as the home in which you live—no disa- greeable odors, no foul air, no unhealthy cows, no filthy cows; every cow groomed, washed, cleaned all over, body, udder, teats, tail, head, nose, mouth, legs and feet every day, one or more times. At least one per- DAIRY FORTUNES. 49 son must be in and around the stable all the time, night and day. Abundance of light and fresh air—floors water tight, no filth in and about the stable ; nothing but clean, wholesome feed and water used ; no cow kept in the stable when ailing in any way; no cow kept in the stable when in heat, nor her milk used until twenty-four hours after she has returned to her normal condition. No cow should be milked in the stable—have a milking house as clean as a parlor; all milk pails and cans should be sterilized immediately before use, and a separate bucket used for each cow. The cow should be perfectly clean before milking begins—the milker should be as clean as though he were attending a reception in a draw- ing-room; hands, face, feet, head, hair—a clean suit of white muslin, including cap, should be used every day. No spitting, chewing, smoking in the stable at any time. Milk thoroughly cooled and aerated immediately after being drawn. If separated, the cream should be cooled and aerated at once. The creamery should be perfectly clean—milk must not be exposed to any disagreeable odors, and must go to customers in that condition. When milk and butter have been handled in this manner, there will be no difficulty in acquainting your customers with all these facts and getting fifty cents a pound for butter and fifteen cents a quart for milk. The delicacy of flavor is important, but cleanliness is much more important—cleanliness is paramount in importance. I do not know of any good butter being retailed for less than twenty-five cents a pound, in any city. Thirty cents is the usual price to regular customers. Perfect cleanliness {s what sells butter for thirty-flve, forty and fifty cents a pound. It would not require much of an - effort to retail the product of twenty cows. 50 DAIRY FORTUNES. The Expenses of a dairy consisting of twenty cows, on a fifty-acre farm, would not be large. It matters not whether the dairyman owns or rents the farm. Assum- ing that the dairyman has a small family and no other help than himself, the expenses will be about as follows each year: Rent for fifty acres, about......... meena caer Mee oy I $140 Fired mah, including ‘board:; 32 22 5%.25 Jere Meee 240 Shipping; délivering, fuél,‘seed;-ete,--. -. ys. sae ee 160 EES PONSER See era a ae ce ly Wai ee $550 In addition to the products from the cows, the dairy, man would get house rent, garden, chicken products- fruit, etc., which would be worth at least $200 a year, or about enough to pay the grocer bills and for clothing. Nearly everything to eat can be raisedon the farm. If the dairyman is close to market a truck patch will add largely to his income. Two men could do all the work in first- class shape easily, and in winter the hired man could almost be dispensed with. If the farmer had one or two children twelve to sixteen years old, no other help would be required. Deducting the expense of $550 a year, the dairyman would have remaining at— E 12 Cts, pOUuNGs <2 Kenae PL Ape ere 235.5% Mo Rak aaa OE Seer 1,160 sf Se ¢ Te CNP Ce 1,250 ES. oo ag 8 Menta w as Bite WR rae mea Re 1,340 2 thre Louw ae Sok Sea eee _ 1,430 DAIRY FORTUNES. 51 DPPC (Sec ROG wy eW ee cak eles Bs $1,520 Darr teh Gt ce eee MERI CoLdg cg 49m | 1,610 19 66 keg Ts 2 Ro Nr os a a 1,700 20 ** OF ST PE et ee a ae 1,790 An i ae pos RR A Pee a eee 1,880 22 &¢ See MLSE het tat AIRE a cx Sates hs 1,970 23 Ce RO ook Ae ee ec ee a ee 2,c60 24 “6 cigiine Tek coe eaten © 2 earns el aae 2,150 25 6 Ee Sg aM ngs oN od anal Mire Sy 2,240 a6 “cc CRE ee eM AN Tye tage ee 2,330 27 ee SUT ES See ale SOL, 20 coe ae RD 2,420 7S tl AEs ila ec PT Bae OE Se eae ee 2,510 29 ‘“c Sigh Ones RRNA ae NPA aps SN AR 2,600 30 ee Ss, Sore EL eRe wah. pet ie it ae Ree = 2,690 These profits can be made and they are about ten times as large as the ordinary farmer makes on fifty acres. All the feed, or its equivalent. can be raised on the fifty acres. The twenty cows should not cost more than $2,200, if bought altogether. If three or four splen- did cows were selected to begin, it would not require many years to produce a herd of twenty. A little time is necessary to grow, and no dairyman can expect to be- come full fledged within a few months, While the rent for fifty acres might be a little small for some localities, it is considerably above the average price. Where the rent is higher, the advantages are greater. As the 450-pound cows will frighten many dairy- men, I shall drop to the 350-pound cow, which is to be found everywhere. Allowing $15 for calf and skim milk, or $300 for the twenty cows, we shall have for the 7,000 pounds of butter at— 52 DAIRY FORTUNES. For calves and skim milk, 12\cts, @ pound, $340, plus $3003. 0. ee $1,140 13 66 6 Oras BOO ee douse: fo ee pata eee 1,210 14 «“ 2 315 aE 2, SRD Need R sete 3 2,) _ 1,280 me BE SOO Wie ZOO Ca ee ake nae ease 1,350 16. cotta aye a Ne RROD Aces! tur asl geen 1,420 17 “ ‘ 1,190, “ OO a tarn ack rap aes wate oleh 1,490 18 “& ASS 7) Sc 30Gs fee pee 1,560 Ig “ ERE 9 A SOG bo a ieghic es oa 1,630 20 * ta: oc Med ROOK. ricte na Toy aeeoneee 1,700 are a > Ar ah BOO) FSR, Dae eae ye) 22 * 6 1,540, Ee OOK Theva. ctiahsic apt outa 1,840 23 66 TSO, BOOM en, Se sols eee are 1,910 24 « ft SOS, A eR oa he spe we mek rida (rv vo We BOON AD grsssye tue nek beuatoee 2,050 ab, st aed feo Rapes POO en has ee ae rn ee: ay Xe “c 1,890, me BOOK ch ste ts con) 3 Ra 2,190 28 « 6 1,960, es BOE Fe ci inant 2,260 io SAG oe BOO.) wives ted oneeeke Meena 2,330 30 73 ‘“c 2,100, a6 25 0. OMe aetactrn Seta eget eo 2,400 Deducting the expense of $550 a year, the dairyman will have remaining at— retcts. 4 pound ica 5 tere ibis 0 ee Be ay hanes ta ab ve oye PR AP sts pais 25) ra ey Me Ree ihe Aero 730 isis pM EL ROL eee NIA... . 800 Vy ialiad Te Tec ek ees bees. ihe oy ea ie 870 hy pea SE Gs A er RAE ya Lh On 940 re Ee RO ST aN Rem ey ace sty I,O10 DAIRY FORTUNES. 53 20° CES, a HOU Ne islets cs B $1,150 Zt ue Mf A Nae SPSS eo eg 2s a de 1,220 v5 ma ie Gor Mint ete 1,290 2a hid be ee a Rae 1,360 aa tee Te oey oi aaa ee a 1,430 Papas A re EOE ioe SSeS 1,500 26 « BS ofeaek Tee ay eee 1,570 ar APO DAL ame nae tS ae 3 1,640 7s Rak, igre APRA SS he eee 1,710 29). os as are A ea, «5,780 Bor AONE SE Co ae ne na 1,850 The lowest profit given here, $590. is more than is made by farmers on fifty acres. Almost anywhere in the United States butter can be sold at wholesale for an aver- age of sixteen cents a pound, or a profit of $870. Almost anywhere first-class butter can be made to net twenty cents a pound, or $1,150. Almost anywhere first-class butter, proven to be made in a clean manner, can be sold for thirty cents a pound, or $1,850 a year for the twenty cows. These profits are away up compared to ordinary profits on a fifty-acre farm, Selling Cream.—By selling cream the profits would be much larger. If the dairy farm were within one hun- dred miles of a city of 50,000 inhabitants or more, cream could be shipped each day and would command forty-five to sixty-five cents a gallon at wholesale. The twenty cows making 350 pounds of butter each, and 7,000 pounds altogether, would produce about 3,400 gal- lons of twenty per cent. cream, which would bring, at— 54 DAIRY FORTUNES. For calves and skim milk, 45 cis..x gallon, $1,530, plusy$3005 522.74 cae $1,830 2 Sees ot By Ae ND MARAL CC (5 PU OE Mee 2,000 Bae ee 187 )< he Oi) nk eae ee 2,170 pp ms 2,040) AC EB OO. S517 oh I ge ene 2,340 On. es BANOS SOS PROS cm hase a eee 2,510 | at = 2 BBO,

2. 3.6 lea eS 175 Incidentals, tickets, bottles, breakage, losses, etc... 200 CELE edace ke ier plin, calc’) hema as 200 POEMS Menai) SA in ei er egy SF $1,950 Receipts, $6,150—expenses, $1,950, equals $4,200. The expense account has been made very large—enough to cover everything in a liberal manner. $4,200 should 58 : DAIRY FORTUNES. satisfy a dairyman, with a capital of not more than $3,000. At Scents a quart the profit would be........... $3,000 1 Sy “ “ ae fi: Seg dy Ve tee 2,400 PIG oe “ ““ a e OA eee en eee 1,500 Even at six cents a quart the profits are $1,800, al- lowing the same for expenses. They could be reduced $200 or more, if milk were sold for six or seven cents a quart. Butthere would be no difficulty whatever in get- ting eight, ten and twelve cents a quart for milk han- dled properly. All that are necessaryarea little business judgment and the proper neatness and cleanliness. Milk Yield of Each Cow.—The following table shows the yield of a cow that gives 6,600 pounds of milk after feeding calf. An allowance of $6 is made for calf- 6,600 pounds equals 767 gallons. ‘ For calf, * 767 gallons at 7 cts. a gallon, plus $6.00.......$ 59.69 “ ‘< « QB 6 “ a © 3G eee 67.36 gate attr Ne «“ ie ut ee ae 75.03 « cs “19 “ és Sa eee 82.70 ei tc acre ee «“ “ tere Ae 2 90. 37 « “ Gi goad ““ we Se eS ee 98 .04 6 6h “ 13 “6 a “7 auteenee ree. 105.71 «“ éé ti Siege site Ks 4: eS 113.38 “ 3 6c 15 66 66 ce ac ohade scsi a2) < 121.05 “ < “ 16 & 6 ce eeaeaS, gees 7 128.72 é “ ry poet 6 a Set rics, rico 136.39 Et: iadtbeeo ave ape See “ So] a aaa 144.06 gc fei gt «“ tics ile aR ee Rae 151.73 DAIRY FORTUNES. 59 67 gallons at 20 cts. a’gallon, plus $6.00..,.... $159.40 »P 9.4 - & eons < oa py eae Se ea 167.07 (74 ‘ ce 22 73 (74 “c iz 174 74 i“ ‘ ‘ 2" 6c“ “c “ nies SP EEN Sta 182 4I “ “cc 74 24 6c “c “cc 74 1gO oS “ “cc ec 25 oe (74 74 oN Feb Sea 197 ; 75 (73 74 (73 26 “cc (<4 73 RG ant ace a j 205 42 ‘ “c & 5 “ : 4 “é 73 TRADERS 213 09 73 “ “ 28 6c 6c T3 a3 220 76 Ten cents a gallon at wholesale is a low price, and twenty-eight cents at retail is a fair price, and yields $220.76 for each cow. Ninety-eight per cent. ‘of all the milk sold in cities, large and small, will not test as high as four and one-half per cent.—nearly all of it tests about three and one-half percent. Milk that tests four and one-half per cent. is about twenty-nine per cent. richer than three and one-half per cent. milk, and twelve and one-half per cent. richer than four percent, milk. All milk should be sold by the per cent. Crops on Fifty Acres.—What can be raised on fifty acres of good land? Pasture can not be relied upon dur- ing the dry season—it flourishes in the spring and some- times during the fall, but grass after frost comes is not worth much. 6 acres of corn for ensilage (at least) .... 72 tons. ® acres-of corn to mature | corm. 0.2 .- 400 bushels. StOVEr.2F Tek. > 10 tons. 1o acres of oats to be thrashed § oats...... 400 bushels. (straw..... 7 tons. 60 DAIRY FORTUNES. 3, acres of rye, for fall and spring pasture, to May 25. 14 acres of wheat, fed green, from May 25 to June 20. t} acres of oats and peas, fed green from June 20 to July ro. 2 acres of sorghum, to be fed from July 10 to Dec. 31. _aere of maneels Pere yal Mae cate eee Soo bushels. he dR Rk ech oo 16 tons, 4 acres of buckwheat. 3 acres of peas and barley for fall feed. About 14 acres for pasture. 8 acres of millet hay The rye ground can be planted in corn after rye is pastured or cut for green feed. The wheat ground can be used for sorghum or bar- ley and peas. The oats ground can be used for millet, buckwheat, etc. The oat and pea ground can be resowed. The corn can be ground cob and all. The oats should be ground. The stover, sorghum, etc., can be fed until Dec. 1 to Jan. 1, before ensilage is opened. There will be an abundance of ensilage for winter, and to fill in during summer; ensilage ground can be used for rye and wheat: One or two acres can be used for trucking and can be made to produce several hundreds of dollars. There will be two or three crops of sorghum. These are simply pointers and can be varied to suit the section of country, and the whims of the dairyman. The mangels will be of great value, if properly stored and fed—the cows will relish them and the milk flow will be increased. The quantity of feed that can be DAIRY FORTUNES. 61 raised on thirty to forty acres of good ground is enor- mous, every acre will support a cow in good shape. - There is money in dairying, and a little capital, brains, enterprise and the proper information are all that are necessary to a greater degree of success than can be at- tained in most other industries. Elevate your ideas and then work up to them. Good cows, good business sense and cleanliness, and success is certain to be with you. Thoroughbred Figures.—The preceding dairy ex- amples apply to the common, every-day dairyman. The thoroughbred dairyman can do many times as much. If he lives within fifty miles of a large city, has a few thou- sand dollars and is a first-class business man, he can own almost all the land around him, when he has been in business ten to twenty years. If he lives where he has to depend upon butter making altogether he can accumu- late a large fortune in less than a score of years. Tens of thousands of farmers in the United States have farms of 400 acres and more. A 4oo-acre farm will support, in good style, 200 cows besides horses, calves, etc., raised and used on the farm—one and one-half acres, with the present advancement in farming, will keep a cow better than nine-tenths of them are kept. I shall start with the 300-pound cow, the pride of nearly all dairymen. The average price of Elgin butter, for sev- eral years, has been about eighteen cents a pound. I shall be liberal in this case and place the price at sev- enteen cents. Butter properly made and handled will sell several cents above Elgin prices. As I have said, on another page, I have been offered thirty-five cents a pound at wholesale for all the butter I would make, in the proper way. I can do better, besides I have about quit work, except for other persons. 62 DAIRY FORTUNES. RECEIPTS, | 60,000 pounds of butter at 17 cts.a pound...... $10,200 About 180-calves.at- 7 eaoh.:. oii iaa0cre Sane 1,260 About 960,000 pounds skim milk, r5c. a 100 lbs., 1,440 Receipes hi eee eae BOO eee $12,900. EXPENSES. Pore man e025 ehe7 5 oe eect nee ee ao ae $ 600 ‘Pwelve helpers. 2.260. Aas Dt wale oe ee 2,800 Bitrate ede owe oc ko cae eRe Ae on ek 1,000 abs, Smrpaime, Stes 7. cers kA were ea eee 400 AS OMaIGSTOM oes agers Mig eictere ues a ee 400 hiosses, fuel -etes. Se ore wee ae be ee 600 TGR POmnGes~ 370.5 sates «cs weit eel eee secre $5,300 Receipts, $12,900—expenses, $5,500, equals $7,100 for the farmer, out of which taxes and insurance are to be paid, although house rent, fruit, garden truck, etc., would more than pay for them. The $7,100 would rep- resent the farmer’s brain work, and the interest on about $25,000 invested, or nearly twenty-five per cent. net, on the money invested, and a salary to the farmer of $1,000. Fifteen cents a hundred pounds is a low price for skim milk, fed, and the extra for feed can be dispensed with—by proper management of the farm, ice can be stored by the farm help. A first-class dairyman and bus- iness man can increase this profit considerably. The price of calves is $1 to $3 each too low, because many of them can be converted into cows. Where is the four- hundred-acre farm that makes half as much? If this DAIRY FORTUNES. 63 butter maker lives within one hundred miles of a large city his profits will be larger, as the shipping and other expenses will be less. If our dairyman lives within 60 miles of a large city and sells milk and cream in the city, his profits will be two to three times as large. By retailing 4.4% milk at six cents a quart and 20% cream at ten cents a pint, the following will be the result: 200 cows, giving 6,000 pounds of milk each, equals 1,200,000 pounds; allowing 20,000 pounds for loss, reduced price, for unsold milk, etc., there will remain 1.180,000 pounds ; by using 180,000 pounds for cream, it would make 37,268 pints; the re- maining 1,000,000 pounds of milk would equal 465,111 quarts. RECEIPTS. 37,268 pints of cream, at ten centsa pint....., $ 3,726 465,111 quarts of milk at six cents a quart...... 27,906 Mepemonives At ey CAO. 2, oa iNeed Ps Se 1,260 vA SLES U 0) AS ARR pee Rote Pee Sa a gears $32,392 EXPENSES. RM MMR iL i Lega vie igre oAfaig 6 = xJek es $ 600 PMS HEIDEN yo. skew dco eek SPM 2,800 Uo ESS ESO AES IR Os cr eae ea eer Ae eae aa One goo Meme OCINV ERPS Sah eS) es ieys all ae th 4,000 PreESee AN aWASONES she ss 9 ve cn Pac tolow votuabod fens 500 RTI era eS cS IN ek on eo Soo PLE: rake. re Re 1,000 64 DAIRY FORTUNES. Receipts, $32,892—expenses, $10,600, equals $22,292, or about 90% on the investment, after paying the farmer a fair salary. If you want to do so, youcan drop a few thousand dollars on this estimate, and then have a hand- some income. Six cents a quart for milk handled as it should be is a low price; seven, eight, nine and ten cents can be gotten for it. All you have to do is to keep your dairy as I have described under the head of “Clean Dairy.” “Great Cesar!” exclaimed a prominent dairy- man when I read this estimate to him; “That would make a man a fortune in a year or two.” As much can be done, and more, if the proper man undertakes it. Why do not more dairymen make these large profits? Because they are not first-class business men, or do not desire to assume large responsibilities. I have consider- able money invested in the dairy business, and it is yield- ing me from twenty to forty per cent. interest, and nearly all of the management is in the hands of very ordinary business men. Do you know that most men do not ex- pect success beyond an income of a few hundred or a few thousand dollars a year? If you explain to them how they can make $10,000 to $20,000 a year, they will exclaim: “I don’t want to make that much. All I want is a good living, and if I don’t have much left when | am gone, my children will have to hustle for themselves.” There is no reason why there should not be as many millionaires among farmers as among any other class of persons. DAIRY FORTUNES. 65 Butter Hungry. Butter Substitutes, Etc. About 1,000,000,000 pounds of butter are made, in a year, in the United States, or about fourteen ponnds to each person. The product of most of the cows, is con- sumed by the families that own them. Several millions of our population do not eat an ounce of butter, each, in a year—they cannot afford it. It is safe to assert that 10,000,000 persons, in the United States, do not con- sume 10,000,000 pounds of butter in a year—they have to spend their money for something to keep the babies from starving. The poorest, axle grease butter, will cost ten cents a pound, and ten cents will buy ten pounds of wheat, containing five times as much nutriment as one pound of butter. Not one tenth of the persons get one half the butter they want, and they could not get it if they had the money to pay for it, because the product is not large enough to supply more than one-fourth of our population. Is it strange that butter substitutes are made ? They will be made, and the product will continue to in- crease ; iectnacacily the industry may be aa by law, but necessity will revive it. We should be fair, and not permit our selfishness to warp our judgments. Poverty and lack of products 66 DAIRY FORTUNES. demand butter substitutes. Paid experts declare that butter substitutes are not wholesome, and other paid experts declare that they are more wholesome than butter, The uninterested, unprejudiced scientific investigator says they are in no way injurious. The § is the basis of nearly all objection to the substitutes. Hundreds of thousands of pounds of cheap, rotten butter are taken from the cities every year, into the country, worked over, and sold to unsophisticated city people as fine, fresh, country butter. Butter substitutes must be made, or about half of our population do without any kind of butter. Good butter substitutes are much more palatable, cleaner and more wholesome than most of the butter made. There is not, and cannot be any objection to first class butter substitutes, from a hygienic stand-point. If nothing but pure, clean fat is used, and manufactured in a clean manner, it is as clean as any butter can be made, and will cost almost as much as first-class butter. Iam willing to admit that butter substitutes made from dirty, filthy material, and in a dirty, filthy manner, are not fit to eat—neither is most of the butter made, fit to eat. I cannot understand why a benevolent, kindly-dis- posed, intelligent person should oppose first-class butter substitutes, and I believe no other person living has in- vestigated this subject more carefully than I have. Poor butter substitutes are not wholesome, neither is poor butter. I am not ready to admit that the price of butter is lower on account of butter substitutes. If it is, ten persons are benefited by low prices where one is in- jured. Poor, rotten, musty butter is the principal cause of butter being low in price. Probably the average price paid for all the country butter in the United States by DAIRY FORTUNES. 67 grocerymen and general storekeepers’ will not exceed eight cents a pound, cash. There are substitutes for almost every article of food. At least two-thirds of all the honey, maple sugar and maple syrup are not genuine. The bees do not make the honey, and but little of the maple sugar and syrup has any of the real juicein it. It is almost impossible to get pure buckwheat flour. There is not as large a pro- portion of the genuine article in these products as there is of milk product in oleomargerine. Most of the tea sold is a tea substitute. Your coffee is manufactured, and soaked in a weak solution of cofpferas; rosin is in all beer; strychinne in whiskey, and millions of pounds of butter mixed with oleomargerine by the most radical, away up dairymen who bribe the poor food commission- ers. The position of health officer in a city of 200,000 inhabitants and above, is generally worth from $25,0co to $50,000 a year. Why? Any man who has investi- gated knows why. Nearly all dairymen who live within the jurisdiction of the health officer pays the monthly bribe necessary for a clean dairy report. He pays it whether his dairy is clean or dirty. He gets it back by fooling his customers. He has paid the blackmail price, and is.as guilty as the blackmailer, consequently cannot squeal. I could fill a book larger than this one, upon this subject, including all branches of business, from the Presidency of the United States to the position of road supervisor. In the face of the thousands of facts that can be adduced to show that adulteration and trickery are common as leavesin autumn, butter substitutes that are demanded by poverty do not cut much of a figure. How many creameries are engaged in buying axle grease butter, working it over, and passing it as the genuine 68 DAIRY FORTUNES. article? It is either sold to strangers at the full price, or a reduction of one cent a pound is made, because it is a little “off.” If all butter made were good the price would be 334% higher than it is. Let us begin at home, and after we have been engaged a few years in reforming our own methods, it will be time to seek new fields. There are greater evils in dairydom than butter substi- tutes, which should be sold for just what they are, and for nothing else. Strict laws should be enacted to pre- vent the sale of butter substitutes for butter. I know of nothing better than to prohibit the coloring of butter substitutes : let them be sold upon their merits. Our Foreign Market.—It is both amusing and dis- gusting to hear our dairy friends talk about our foreign trade and how to develop it. Wedo not have any use for a foreign trade, as we do not make one-fourth enough butter to supply our home population. Give our own people all the butter fhey want, and we shall be com- pelled to produce many times the quantity we do, or im- port butter. When we become slightly civilized, we shall dispense with poverty, which is not as much the result of the poor themselves as it is of the rich. When we become a little more civilized we shall realize that it is just as much our duty to assist the poor, and needy, and helpless as it is to pay a note for borrowed money. Every other human being is a partner in our prosperity. He helped us make what we have. Substitute ‘““pury” for the fraud charity and all will be rich, and much happier. Substitute uwmanity for dishonesty, and there will be a market that cannot be supplied. DAIRY FORTUNES. 69 _ Milk and Cream Testing. It is foolish to buy a cow without testing her care-_ fully. It is foolish to keep cows unless you know that they pay. Test them carefully and find out which pay and which do not. There is nothing difficult about test- ing. A testing outfit consists of the following articles : A centrifugal machine. Milk, cream and skim milk bottles. Pipet. Acid measure. Acid. Milk testing outfits are cheap—they can be bought as low as $2. A good, four bottle machine can be had for $4; an eight to twelve bottle machine for $6. To test successfully the bottles should be whirled 700 to 1,000 revolutions a minute. Within ten minutes any dairyman can attach a treadle to these machines, and by using his foot the speed can be increased and the labor reduced to pleasure. 70 DAIRY FORTUNES. Test Bottles.—The accompanying test bottles are necessary, to successful and simple testing: ea ld WL DUE OO 12504 B Pipet. Milk. Cream. Skim Milk. Acid Measure- The milk bottle is scaled from one to ten per cent. The cream bottle is scaled from one to thirty per cent. The skim milk bottle is scaled from one-tenth to six- tenths per cent. The Sample.—To get a good sample of milk for testing, it is necessary to have the milk from which you DAIRY FORTUNES. 71 take the sample thoroughly mixed. The best time to get the sample is when the milk is fresh—just from the cow. The milk should be poured from one vessel to another, two or three times. Then put the end of pipet in your mouth, and draw it nearly full of milk; place your finger over the upper end, quickly, and by admiting a little air, let the milk run down, gently, until the A mark isreached ; empty the milk in pipet into milk bottle; blow in the pipet to expel all the milk adhering to the sides. Sulphuric acid should be used. Many dairymen use tke commercial acid; I prefer the refined acid. It should not be too strong nor too weak; its specific gravity should be 1.82 to 1. 83. Fill acid measure to the mark at & and empty into milk bottle in which you have put the pipet of milk. In pouring acid into milk bottle, incline bottle to an angle of about forty-five degrees, to prevent acid trom falling directly into milk in bottle. It should run down the side of the neck of the bottle. If acid falls directly into milk it is liable to scorch it. If any milk adheres to neck of milk bottle, turn the bottle gently while the acid is being poured in, and the neck of bottle will be washed clean. Neat Milk Test [lachine. Opened and closed. Shows inclination of bottles when in motion. They incline to prevent milk from be- ing thrown out when in motion. 72 DAIRY FORTUNES. Shake the bottle thoroughly, giving it a rotary mo- tion, until the milk and acid are well mixed. Do not shake “up and down,” or you are liable to get your fin- gers burnt. Do not be afraid of shaking too much. If you have several bottles to fill they should be ready for the machine as quickly as possible. Place the bottles in the machine and turn rapidly, (at least 700 revolutions a minute), four or five minutes, when each bottle should be filled to the neck with boil- ing water; this can be done by use of pipet, by sucking the boiling water into pipet and emptying into bottles. For reasons that are too hot for explanation, do not suck the water into your mouth. Turn the machine again about a minute; fill the bottles with boiling water to the seven or eight per cent. mark, and turn again a minute or more and you will be ready to read the measure of fat on neck of bottles. If the test is a good one, the acid will be a bright golden color. If the fat in the neck of bottles is a little stiff, set bottles in boiling water a few minutes. . Color of Butter Fat.—If butter fat in neck of bot- tles is dark or mixed with scales, the acid is too strong; if it is a pale yellow color, the acid is too weak. When acid is too strong, usea little less of it; reducing the temperature of the milk to forty-five to fifty degrees will assist you. It is claimed that diluting acid spoils it, but some of the best tests | ever made were made with di- luted acid. I poured the acid measure about one-fifth full of water and then filled with acid. When acid is too weak, warming milk to roo degrees will help some- what, Cream Testing is done the same as milk testing, except that it is necessary to use just a little more cream DAIRY FORTUNES. 73 than milk. A pipet holding 18 cc should be used; the milk pipet can be used by filling with cream to a point about three-fourths of an inch above the 17.6cc mark. The principal reason for using more cream than milk, is because the cream, being thicker than milk, does not enter the small opening in the pipet as freely as milk, consequently in drawing the pipet full of cream, too large a proportion of the skim milk, in the cream, enters the pipet. When the cream is measured without using pipet, 17.6c c of cream seem to be about right. Skim Milk is tested same as milk and cream, except two pipet measures of skim milk and two measures of acid are used. Temperature of milk and cream for testing should be about sixty-five degrees; a few degrees higher or lower will not affect the test perceptibly. Why Some Tests Disagree.—Samples taken from fresh milk and cream nearly always test somewhat higher than samples taken from milk and cream several hours old; because it is almost impossible to mix them thoroughly after the cream and skim milk have separated, and because the cream becomes stiff and will not enter pipet in its proper proportion. ‘The cus- tomer in the city or at the creamery frequently gets the long end of the butter fat bargain on account of this test condition of milk and cream. By heating to go to 100 degrees and stirring thoroughly, a good sample can be procured. Composite Test.—The composite test is very con- venient. Instead of testing every day, samples of milk can be taken every day for ten days to two weeks, and all tested at one time. Potassium Bichromate will pre- serve milk and cream a long time—a month or longer, 74 DAIRY FORTUNES. without spoiling; corrosive sublimate can be used, but it is much more poisonous and more dangerous. A small fruit jar or large neck bottle can be used for each cow. Place in each jar a small quantity of potassium bichro- mate—one-half of what will lie on a five cent piece, and put in a sample of milk each day, or at each milk- ing; one to two ounces will be sufficient for a sample. Shake the jar and mix contents well before putting in a new sample. Keep in a cool place. There should be enough of .he preservative to keep the milk in a per- fectly liquid state. It will make the milk slightly yellow. You can test when convenient—the samples will keep a month or longer. Be sure to keep samples in a cool place, and use enough preservative to prevent souring. When ready to test, mix contents of each jar thoroughly and test in the usual way. Beware of poison! Some Frauds are to be found among the tests used by many dairymen. Quantity of cream is not a meas- ure of quality; the height of a column of cream is very changeable. It is customary for customers to filla glass tube about ten inches long with milk or cream and guess at the quality by the comparative height of the cream column in the tube. Scores of tests have demon- strated that this is not a fair test, and that frequently four per cent. milk will show more cream than six per cent. milk, and fifteen per cent. cream less skim milk than twenty per cent. cream. My first experience was with milk set in deep cans, equal in height and in diameter, and an equal quantity of milk in each can. Milk in cans was not equal in quality : DAIRY FORTUNES. 75 Cream incan No. 1 measured 4 in. in depth and tested 24% “c 6c “ 9 73 3k 6c «6 « cc 234% 74 6c 6“ 3 “cc 4 73 6 “cc “¢ 224° a3 “c c 4 73 44 a3 6c 3 “& 8626 6c (73 iT; 5 6c 35 66 66 66 (73 234% ‘“c ce “cc 6 6c 43 6“ 73 (T3 “ 21} “c ce 73 y 73 34 73 a3 6c 6c 244 “ 6“ “c S ac 3k “< 73 bc “cc 214‘ “6 73 73 a3 a3 6“ (13 6c 22 * “c 66 73 3 73 ; cc 66 6c 6c 255 (e Here are some queer results; No. 1, four inches deep showed twenty-four per cent. cream, while No. 7, three and one-half inches in depth showed twenty-four and one-fourth per cent. cream. In No.9, four inches in depth showed twenty-two per cent. cream. Five cans of milk, thoroughly mixed before put in cans, so that milk in all the cans would be equally rich, equal in temperature, equal in quantity, and set at the same time showed the following results : Cream in can No. 1 measured 4} inches, and tested 24 % 6“ «“ “ 2 73 44 a3 6“ 6“ 243 74 “cc 66 6 73 5 79 (73 (74 3 2 a 233 “° T3 6c 6c“ 4 ““ 44 “c 6é “cc 2675 “c (3 66 73 5 6¢ 42 66 73 66 22% 6é The variation in this case is considerable. Different systems of raising cream produce different results. Twenty per cent. separator cream frequently shows more skim milk and less creamin the glass tubes than fifteen per cent. gravity cream. One day twenty per cent. separator cream will show more skim milk than "6 DAIRY FORTUNES. it will another day, although the quality of the cream is the same, the length of time after separation equal, and all the other conditions the same, as nearly as it is possi- ble to have them. The quality of cream that rises on milk or on cream will vary ten to twenty-five per cent. Testing Butter.—Fill three-fourths full, glass tube, ten inches high and three-fourths of an inch in diameter, with butter, packing it in with a round piece of wood nearly the size of the hollow in the tube; put the tube in hot water about ten minutes, letting the water reach as high as butter in tube; do not use boiling water. Pour in about twenty-five drops: of sulphuric acid, and place in hot water again until the fat and brine are sep- arated. Measure exactly the length of the column of fat and also the length of the column of brine. As the brine contains the acid which is about one-fifteenth part of the brine column, subtract one-fifteenth from the length of brine column to get the exact length of brine. Multiply the length of fat column by .3, and the length of the brine column by .4. Divide the product of the fat column multiplied by .3, by the product of the brine column multiplied by .4 and subtract the quotient from 100, and you will get the per cent. of fat in the butter. Example.—Suppose fat column is 6 inches and brine column 14 inches; subtract 75 from 1} and the remainder is 135 inches, the length of brine column. Fat column, 6 inches by .3 equals 1.8 inches. Brine column, 133 by .4 equals .5733 inches. -5733 divided by 1.8 equals .318. 100 minus .318 equals .682 per cent. fat in butter. DAIRY FORTUNES. a7 Watered Milk.—If you have six per cent. milk and guarantee to sell your customers four per cent. milk, it matters not whether you put in two per cent. clean water or two per cent. skim milk to reduce it to four per cent. In most of the states there are laws regulating the sale of milk. A certain per cent of fat is necessary— generally not less than three percent. Milk, testing less is condemned, and the seller liable to prosecution, whether the milk is watered or naturally is below the standard. The price of milk should be governed by the quantity of fat it contains. Do not worry about water as long as the milk tests high enough. Cheese Testing.— Get a fair sample by cutting a slice from center to circumference; cut it fine, and put about five grains in milk test bottle and add about three- fourths of a pipet of hot water, and shake frequently, until cheese is soft and liquid; keep it warm or it will not dissolve properly. Let the contents of bottle coo) to about sixty-five degrees; add acid, same as in milk test- ing; shake until cheese is dissolved, and complete test same as with milk. Multiply per cent. of fat shown by test bottle by eighteen, and divide the product by the number of grains of cheese used, and you will have per cent of fat in cheese. 78 DAIRY FORTUNES. Feed for Cows. Rations, Ensilage, Etc. The proper way to feed cows and the kind and qual- ity of feed, are very important to the dairyman. Much has been learned by experiment, and rapid strides have been made in the right direction, but the subject of feed- ing is a difficult one to handle, and it will be a long time before anything like perfection will be attained—chemi- cal analysis and scientific experiments have aided in solv- ing the feed problem. The jump from the fogy methods, to the best that are known, seems to bea little too much of a leap for the ordinary dairyman to attempt, without much fear and trembling. There is a right and a wrong way to do nearly every- thing, and a majority of dairymen are disposed to the wrong way. The most dificuit thing to overcome is prejudice; every person should endeavor to improve upon what his ancestors thought and did. The man who is content with simply equaling his father in intelligence and morals, is not a good citizen. A certain quantity of feed is necessary to sustain life properly, and if that 1s all a cow gets, she can not be expected to furnish any milk. DAIRY FORTUNES. 79 Rations.—It has been demonstrated that a cow will not produce the best results unless she is fed all she will eat, greedily of such feed as will supply all the constitu- ents, in proper proportion, necessary to sustain life and to produce the largest quantity of milk. You can not build much of a house out of brick, iron, stone, mortar, wood or glass, but by using all of them in proper propor- tions, a good house can be built. You can not produce good milk results by feeding a cow corn, bran or hay, but by a proper combination of these articles she will yield a large quantity of milk if she is a goodcow. A wagon may have three strong wheels, but if the fourth wheel is puny and weak, the wagon will be almost worthless. A properly balanced ration is strong in all its parts. Balanced Rations.—The first analysis of feed is into ash, water and organic matter. If an article of feed is thoroughly heated and dried, all of the water wiil be ex- peled. If the remaining dry matter is burned, a small quantity of ash will remain. Zhe organic matter is what is left after the water and the ash have been subtracted from the whole feed, and contains all the nutrients found in the feed, while the water and the ash are partly or wholly utilized by the animal organism, it hardly can be claimed that they are necessary nutrients. The organic matter can be subdivided into frofein, carbohydrates and fat. Protein is that part of the organic matter necessary to form the lean meat, hair, horns, skin, blood, muscles, ligaments, nerves, and especially the casein and albumen of milk. It comprises the nitrogenous elements of food. Carbohydrates are the fuel for running the animal ma- chinery and comprise the sugar, starch and gums of feeds. 80 DAIRY FORTUNES. Fat is simply what its name implies, and evidently supplies the fat of the milk and assists in furnishing steam to run the animal machinery. The relation be- tween Fat and Protein, in the production of milk, is not as clearly understood as some experts claim. The rela- tion seems to be very close. They seem to sympathize with each other. Fat is more powerful in supplying an- imal heat than carbohydrates—it is about two and one- fifth times as powerful. It is impossibie for the animal organism to utilize all of the protein, carbohydrates and fat in the organic mat- ter—part of these articles is not digested—consequently the totals of protein, carbrohydrates and fat in a ration are not equal in weight to the organic matter in the ration. A ration simply contains the digestible nutrt- ents of the organic matter. The Mutritive Patio, as it is termed by some dairy writers, is obtained by dividing the amount of the carbohydrates and fat by the protein. The fat must first be multiplied by two and one-fifth to reduce it to the equivalent of carbohydrates. This nutri- tive ratio is of no importance to the dairyman, and is en- ‘tirely superflous dairy information. The standard ration tells you how much organic matter, protein, carbohy- drates and fat necessary, and without these harmonious proportions a ration is not good. Hundreds of times have I been asked this question : “Tf allthe nutrients of the food are contained in the protein, carbohydrates and fat, what difference does it make whether or not any attention is given to the num- ber of pounds of organic matter in a ration?” A cow must have quantity as well as quality of feed. It is very important to her whether she must eat twent or sixty pounds of organic matter to get the required supply of DAIRY FORTUNES. 81 digestible nutrients, Experiments show that there is a close relation between the quantity of organic matter and digestible nutrier ts. Careful Experiments have demonstrated that a thousand-pound cow, not in milk, and kept where she can not get any exercise, will neither gain nor lose in flesh, if fed a daily ration of about seventeen and one- half pounds of organic matter containing about seven- tenths pounds of digestible protein, eight pounds of digestible carbohydrates and fifteen hundredths pounds of digestible fat. A larger cow requires more—a smaller cow less. This is what is called a maintenance ration. If the cow is in full flow of milk she will require about twenty-five pounds of organic matter, containing digestible nutrients about as follows: Two and one-half pounds of protein, thirteen pounds of carbohydrates and seven-tenths pounds of fat. If the cow is larger and gives a very large quantity of milk, this ration must be increased to suit the circumstances. If she is smaller, or gives but little milk, less feed will be necessary. A cow that gives rich milk requires a larger portion of protein and fat than the cow that produces poor milk, and the dairyman must exercise good judgment in feed- ing, or he will not be successful. A cow giving twelve pounds of three per cent. milk a day could get along very well on a ration of digestible nutrients about as follows : 1.8 pounds protein. II = carbohydrates. A ain fat. 82 DAIRY FORTUNES. A cow giving fifty pounds of six per cent. milk a day would require at least : 3 pounds protein. 14 ‘ carbohydrates, ek fat. The nutritive ratio would be about one to five and one-fourth. Standards for Rations for 1,o00-Pound Cows.—The following table generally has been accepted as rep- resenting good dairy intelligence. They differ consider- ably and all can not be correct, and all are simply ap- proximately correct. Great men will differ and experts never agree. Digestible Nutrients. Protein. | te Fat. ? lbs. Ibs Ibs. Ibs. Maintenance: 7.3)... 428s rs 1 8 ey PURE tie! je ti SRE a See 24. 2.5 12.5 4 Woons & Phelps .c.5 2. zo; 2.5 12.5 "65 WOE P78 a Pang te oe ke ee 24.5 2.2 135 By, All agree very nearly on the organic matter. Woll is too low in protein and Wolff is entirely too low in fat. Long and careful experimenting induces me to be- lieve that the best results can only be obtained by a ration rich in protein and fat. A fluctuation of one or two pounds in organic matter and carbohydrates, is not always greatly important, but a drop in protein and fat is disastrous to the milk flow. DAIRY FORTUNES. 83 Woll’s ration is about right in fat, but the protein should not fall below 2.5 pounds for cows in full flow of milk. A one-thousand-pound cow, giving forty pounds of five per cent. milk, should have at least 2.6 pounds of protein and 2.8 pounds if she gives fifty pounds of five per cent. milk. For one-thousand-pound cows, giving forty pounds of five per cent. milk, I prefer the following ration : OReanic’> matter... 6 ie oe. 25 pounds. PSEA Sea cnet god she ee eves 2 Gr Barpobydrates i420 0 13 Fe BEARERS Ngee BAe oes Sek ee se ya A twelve-hundred-pound cow, giving six per cent. milk, should have a larger ration—about as follows: Mpgamicsmattets S20. -heekss 27 pounds. PFOCIN: Se est 28 = Rarbenmydtates. oii... oka. 14 3 Be cw aad ere. Bi oreas y. y Bs os Poor, bony cows will utilize a larger quantity of protein and fat than cows that fatten more readily. Variety.—There are many important things besides balanced rations to be considered in feeding. The cow loves variety, and her feed should be changed often. She must relish her feed, and she will not do well if she does not like the feed she gets. Jucy, succulent feed in the winter, although it may not contain much nutriment, if fed in connection with rich feed, will produce grand re- sults—it assists digestion and assimilation, cools the Bys- tem and stimulates the nervous forces. 84 DAIRY FORTUNES. . Quantity is necessary—a cow must not feel empty, consequently she must have a large quantity of light feed —too much concentrated feed and a scarcity of fodder will make her nervous and fretful. Bugbear.—The construction of ration tables is a bugbear that frightens the ordinary dairyman. To him there is an awful mystery about it, which causes him to believe that none but superior minds can grasp it. This is all a mistake—any person with ordinary intelligence can unravel the ration mystery and formulate his own rations. RATION TABLE. The following table shows, approximately, the per cent. of organic matter and digestible nutrients in each article given: Carbo- hydrates. ae. Digestible Nutrients. Protein, percent, percent. percent. percent. Wlaver silage: tos et leas 254. <:01G.- 7135 aa Onn Silden ia te ais. /220° >" 7012.) > I4O ya Oem orehum silage cays ct ot (228 — .,006 > 7149 ae moe Comiboddenc, Mi te er es 1629 -~.003-: 7 380aR naam Corn Stomersse 2 Gace 565 (9.2020). 23 eee A lfalia thay s.c ie ose te .842.. 076) > 3978 sa ome Blue grass hay. 3/0505 "8022. .058. 9 \ 984. Sane Warsrs iat yeieis aot Ea) pik /869°- 035 | 44% = seers Mallet May > es hes. Ps .863 - 045: -464— ere Mixed grasses hay........ 794/036 - 420 reas Ben ag he ascece Anat oe as 785. (10716 ° 400 aie DAIRY FORTUNES. os per cent. ements 250.5005 oso kal 2 ee 813 Pevclover hay... oo 66... 785 2 SBE CLT el ea a 867 emothy hay oc ke, 824 Timothy and clover....... 804 PSUS agama eerie .849 BME COOLS). ec ess 715 Me SETA Wisk es ds os 857 LA Se ae .897 RmGat SEEAW <3...c6 oS 862 2S ees ae 104 2 ACLS SRE a ar 080 PEGGY ec n5, s Aviity sos Pies 201 Beemichiectane: foo oe. oe 105 UGG ec a _ 102 Susan beets... 8 . 126 ~weet potatoes..........+ .279 MMM ak Sis seuss. ae .087 LL Ey ESSN eae se a 867 Brewers’ grains,dry....... .887 Brewers’ grains,wet... ... .233 BAP SPrOUts 02.5035. 7.5: 845 fettcew heat oes. hy die. 854 Buckwheat bran........ 865 Buckwheat middlings..... $22 Berean One oe Pace O70 Corn and cob meal........ 834 Pommrmrrn ea es eS S96 Premmi mets Oo esl. 860 ( Protein. Digestible Nutrients. per cent, -035 .065 .066 .030 047 043 .O40 016 Carbo- hydrates. 85 Fat. percent, percent, 418 - 349 .488 -439 -394 .464 300 414 427 -379 sO .048 161 .076 O71 se 222 -055 661 -355 -095 362 .492 . 304 - 334 .648 563 .598 612 .O14 .o16 .O13 .O12 O14 O15 .O17 .007 004 005 .003 002 86 DAIRY FORTUNES. ee Digestible Nutrients. Eo cr wea : Carbo- wa 5 & Protein, hydrates. sh percent. percent. percent. percent. Misliten: weal pe shas caer .005 205° 2/396) (aa ae Ginten Feed 1. Sea es gcse .908).. 2186 + 6489- Fe Cotton seeds. v0 ori. ie 67904 22008 “he eigen ames Catton seed hulle) 245 892) «> .O10. » 4 263- haae Cotton seed meal... 7: ...- 846. 366+». 18E ee Bilge seeds asdf Aes. vie tee .872..,185- 260.4 ge ©: EB oidlmmeals.. sue oon .O5r £282. 198BNe eae Ne Pe otkmieals sia so Moe 284i |.2420" 3330-5 nuke Cleveland oil meal........ 846 321 . \25 eee EN Uae Ce Eee er Gee ae -860.. 091 . 7447 Same Frets 2) Ret: nad tiacueaty .869 . .180.: 2560) aan a Ne em x cen pM .865°° 083) 9 60 5a aaa ERS iain nc sapere ls ae .848- .097° . 450) age Sunflower seeds.......... .843: .138 — 246 eee yee ae ei Bawa dT 877... :093. . 5.ea. neem Weheatbmaty cis x aac .824. ...126 9.4 See Wheat middlings) 02.5, 045.122. j49e 7 eee Milleatiaierte! <(Ss40 0 ee 836 °° (116 | 1454 eee SUE g hin rte se eee ees cee 5500: > 024°) 250) suena Wheat Way. . 5.42 b cose aes {810° 032: (4g) eae Oat and: pea haying S02. 25. 820 .060 .440 — Jorg Ripe haystr eaten nae 7800 -..030 1. 4307 Soaaee To find the oganic matter and digestible nutrients, multiply the number of pounds of feed by the per cent. after each article of feed in the table and point off the decimals and you will have the pounds and fractions of a pound. DAIRY FORTUNES. 87 By the aid of the Ration Table any dairyman can prepare his own ration formula. Suppose a dairyman has bran, cotton seed meal, corn and cob meal, clover hay and corn stover, how will he construct a balanced ration from these ingredients? The most expert ration artist will be compelled to experiment a little before he can produce a well balanced ration. He may have to make two or three rations before he gets the best one. Example: Suppose you want to feed twelve pounds of clover hay, you multiply as follows: 12 lbs. by .785—g9.42 lbs., Organic matter. ea O65, 98 © Protein. 1 “ “ 3494.18 ‘“ Carbohydrates. Wey aes is act FAQS. Eat. The ciphers can be omitted as they are of no value, except to enable you to place your point. For practical purposes the third decimal figure can be dropped. For Convenience of Dairymen I have prepared a table showing the number of pounds of organic matter, portein, carbohydrates and fat in a given number of pounds of feed. This table will save multiplications in constructing rations. DAIRY FORTUNES. 88 come lbs. Zo libs. insilage Yo i274. 3. 4.40 25 .<% ERS ihe hee SE 5.50 50 ea Dy Mica eke meee 6.60 Sie a RMN ge Se Zend 6 7.70 Aa pele sola eh tats th 8.80 10 4bs.Corn-fodder:| ... 6.20 1 “e ac 66 7 , 44 ES) a Laka TT 9.30 20° 27 SN Piao ahve 12.40 22 * «“c 73 13.64 ro lbs. Corn stover..... 5.65 a se Be ss Sad POL 6.78 15 73 (3 oc 8.47 To 2. ‘ Bets a ae ee 2a. * = Ria eae II .30 220° os Pee genls siete 12.43 25 “é iT7 oe ie We be <: 14. 12 8 lbs. Alfalfa hay,..... 6.73 1itoy “ Miers ee 8.42 Pee ss ie Brey 10.10 Gers fs Bots tore ee 12.63 18 ee ce Seine an cays 15 : 13 20 * 6c STH ae tae ae 16.84 ( Digestible Nutrients. ( Protein, lbs, .24 30 ee a rege Carbo- hydrates. nT f& ww wT ° JT AM W WD ON ~~ DAIRY FORTUNES. fe) ore Digestible Nutrients. re Carbo- : 5& Protein. | hydrates. ee Ibs. lbs. Ibs, Ibs, S.lbs. Millet hay...... 6.90 . 36 Laaee .08 reo. es is ARES 8.63 45 4.64 10 a2.“ Sighs anes 10.36 54 5.57 12 ce ged e tas 12.95 68 6.96 15 ta; s Beets meta n 1553 81 8.35 18 eo." 2 Sk eR 17.26 gO 9.28 20 8 Ibs. Mixed grass hay, 6.35 .29 3.42 .08 Saas be anskeare ier GO So AB a DO re. S : ioe 9.53 43 5.12 12 ears S Roel ae LL 54 6.41 i > a 4 EA aati! ee .65 7.69 18 20: °* s nig. Mame! iets, 72 8.54 20 cries. bed hay. oS. 6.28 61 3.20 12 MER ta er 2 5S 7.85 .76 4.00 15 OS re ee eee 9.42 gI 4.80 18 oR a ee eae eae ie Rife Reaens we: 6.00 23 aS as Spe ee TH Le oases 7.20 247 RS Tate Xs Galas 03 15) FO 0 £ Se 8.00 30 8 lbs. Prairie hay...... 6.50 28 33g Pe pa - Poe S213 35 4.18 14 ie ee ertrnne 9.76 53 5.01 17 mae os Pye mere 12.21 53 6.27 21 ro Sa cs Fe oe ee 14.63 63 TED 25 20. “ S hk ae ee 16.26 .70 8.36 28 a2," 3 at 17.89 79 9.20 31 eT) DATRY “bORATEINES: HS ag os O§ lbs. 6 lbs. Cloverhay...... 4.71 8 “c 66 66 , 6. 28 Io «(¢¢ 6c Set sca x8 ee a #: Be et Bova os on 4 9.42 = iy a ae tiene 1117s iy: aie = OPT aS £4 42 20 74 66 OE oes 15 70 8 lbs. Timothy hay.... 6.59 18 ie s op ae Ore zg %& 6c SoH gh 9.89 ee . ee 12.36 18 6c “c hae at Rect 14.83 218 eee ra Ser ete 16.48 8 lbs. Timothy and clover, 6.43 Io 66 ce 6¢ 74 8.04 12 (Ts 66 (73 66 9.65 15 73 «6 a3 “c 12 06 18 “ce ce ¢ cc 14.47 20 ts c (it “ 16.08 6 lbs. Gat hay. gets 5-13-90 .64 102 DAIRY FORTUNES. ForMuLa No. jo, a2 6& 10 lbs. corn stover...... 5.65 ia “ clover hay ...... 9.44 FS OURB a ee eb ee 6.02 1 I ee, 1 WARD AC, th 4.35 ONS Ps Fae 25.46 FormMuLa No. 11. ay lbs. ensilage. ic 22 570 10 “ alfalfa hay <2... 8.42 3 “ buckwheat midlings 2.48 oath |) peek aren, aici tee 6.02 Wi@talis 92S ce whos 24.62 ForMuLA No. 12. PRs: cclowetsiay fi. 177 Ln ap OLIN StOVEL, gts 3.95 Die et een eet Ca Gentes 8.24 2 “ cornand cob meal 1.67 Detals* oi sea 25.63 ForMULA No. 13. 80 lbs. corn stovéf,..... 11.30 6 “elover hay... 5. A 7 Bt SR Ee Saas 6.59 ey Gl Mealia.c.... 2.94 Digestible Nutrients. Carbo- re scaet hydrates. ake . 20 3.34 .06 78 4.18 .19 64 4.38 .29 go 2.80 06 2.52 19:44 .60 42 4.90 24 76 3.78 13 66 I 00 .16 64 3.12 28 2.48 . Ieee 81 98 5.23 24. .14 2.34 04 1,26 4.41 .29 mee 1,12 .06 ee tis Tees, 63 40 6.68 12 39° “aus 10 I.OI 3.53 83 0.70 0.82 Bir, 2.50 13.1i .62 DAIRY FORTUNES. 103 feed Digestible Nutrients. a hae Ci of FormuLa No. 14. Carho- | Protein, | hydrates. Fat. 18 Ibs: clover hay ...... so: Sa sae 1 4 6.28 .89 5 “ cornandcobmeal 4.17 0.32 2.82 15 SS |: a ac re G5 2 OF 3.53 23 POMS CE ain hennt eh 2g9S07 2.50". 12-67 .67 ForRMULA No. 15. 20-lbs. prairie hay 5... 16.27 70 8.36 28 2 EA a G59. (AT JOX 5 Mt 23 2 “ cotton seed meal. ~ 1.69 74 0. 36 24 MMOS A te 2 ose 24.54 2.44 12.25 75 ForMULA No. 16, goths. ensilage: ..o..°.. 6.60 36 4.20 ‘2% Papo Oat tay eo 8.49 43 4.64 oS Meee DEAR oe ee. i: 6. 5Qi0. EOL0 Tin Se6a 23, arm, ~~ OIVTMmeal yo. 70 ay 0.65 AA 2 “ cornand cob meal 1.67 03 1.12 05 RT SENSE Sect. eg SS00R 8) © 256 Stare. 2 78 ForMULA No. 17. a0 lbs. pea hay... -..... 7.85 76 4.00 ee: 10 “ clover and timothy Rae sae. os S04 ae 3.94 .14 Ds a G59). 1vOr 2.58 23 4 “ cornand cob meal . 3 33 26 2.25 II ittalle: Fe: 4212 BGOy. 2. GO.» 18.90 .63 104 DAIRY FORTUNES. ForRMULA No, 19. 18 lbs 8 (Z3 4 ce 3 “ce TCORMEStOVEH “dese Oats hay. 0s, oe ces ‘ rates vk Pare Si Tatas eee eae. ForMULA No. 19. 35 lbs. Io (a4 8 cc 2 “c 20 lbs 5 74 5 ce I ee Sisilaner Na. t. 7a Oat SUPAW nace as HOATLEY 12 oe ce at ADSENSE ae ogee ForMULA No. 21. 30 lbs. 15 (a4 4. cs 4 ce 2 (a9 ensue. Sor adie. COLM SOME fou. |e « ema ee ney es Y malt sprouts..... gluten meal...... ‘otals. 33/24 ae ae Organic matter. Protein, 36 34 88 .88 2.46 2.54 Digestible Nutrients, Carbo- hydrates. 6.01 3-7! 3-09 lame ts) Fat. .10 ee, .20 . 38 .80 DAIRY FORTUNES. 105 Y ey ( Digestible Nutrients. Formuta No. 22. é 3 Girbo- Fe { Protein. | hydrates. | Fat. 15 lbs. corn stover ...... 8.47 .30 5 .O1 09 am 2 clover hay... y=. ; 7.85 65 3.49 16 RL 7: Nea Grey: 4-01 R53 .23 Peet daneal oo. Te 56 65 14 C1 a eee ee 24508 <>. 2.98. 5 °42:68 62 FormMuLa No, 23. 10 lbs. corn stover...... 5 65 20 3.34 06 fe millet hay... i... 16.35 54 5.56 12 ‘“« bran DF ane Bein Le WS 3.96 2 2. ‘* cotton seed meal. 1.70 56 .65 14 Mreibalg Feat 2 2 2 aay eG Dewees) 58 Formuta No. 24, 25 lbs. corn stover...... 14.12 50 8.35 5 ST a ee 6559 13.45 7t 108 DAIRY FORTUNES. ForMuLA No. 25. 15 lbs. pea hay 10% -**- timothy: hay ova. ° 4 ‘“ gluten feed 22... ** ) peas hed eee on G Totals FormMuLa No. 36. 50. lbs.soatss4 2 ae Bo) pret eae ee td a0: --Potarges,;: ForMuLA No. 37. 22 lbs, tim. and clover hay i se 14 “ cotton seed meal. Totals ForMuULA No. 38. Bon Dim ped Ma. vs oracw ae. Teese sOatse Totals ForMULA No. 39. re. lbs. red tap hay sc.2.. ne <“emallet-hayiet tance =“. cotton..seed meal: — OPrAls ioe ee ee an 21.87 s ration. Digestible Nutrients. — Protein, I.14 .30 -74 36 Carbo- hydrates. 6.00 4-39 1.93 gril Te 13.44 4.47 4.41 4.03 12.91 8.67 geo8 539 12.03 7.20 5.36 12.56 4.88 6.96 - 54 12.38 DAIRY FORTUNES. 109 Qe Digestible Nutrients. Eo ForMULA No. 40. fo Carbo- es O& Protein. | hydrates. se Be tos, oat hay. ens 3". 12-74 65 6.96 ay Ree EAR a eg oe py rats F386 4.41 29 AL Tages CE a ei had mye ! 36 Ete 03 Beams SIN DELS os oy ve 2.00 25 1.20 .05 PEGE e LS. se ten ioe st UB ay te. as Oe Wk Ole .60 I Believe in Strong Rations. The reader will observe that I believe in strong rations, especially in protein and fat. A ration as low as two pounds‘in protein is all right for a stripper, or a cow that gives about a gallon of milk a day. I am aware that thousands of dairymen are satisfied with one and three-fourths, two, and two and one-half pounds of pro- tein, but they are satisfied with poor success. I believe in the same success in dairying as in other lines of busi- ness. Can not expect much from the dairy as long as dairymen are satisfied with 300 and 350 pound butter cows. To balance a ration it is very important to have some highly nitrogenous feed. It is as important to have the right kind of feed as to have the right kind of cows. Bran,cotton seed meal, oil meal, gluten meal and feed, clover hay and all the choice milk feeds should not be fed to dry cows, bulls, calves and other stock not in flush of milk; stripping cows do not demand much of these feeds. . 110 DAIRY FORTUNES, Oil Meal (Linseed Meal.) While oil meal is an excellent milk feed, generally, it should not be fed except as a bowel regulator and to keep a cow in proper condition when she comes fresh, Nine times in ten cotton seed meal is cheaper by the ton, and is worth at least twenty-five per cent. more as a milk producer. When cost and results are considered, cotton seed meal is worth thirty-three and one-third per cent. more than oil meal. I have used oil meal in some of the rations constructed, but I did it to cover the field more thoroughly. I would not be without oil meal as a system regulator. It saves.physic. Permit me to suggest that cows do not produce the best results when the bowels are too lax; when a cow slightly tends to costiveness she gives best results. This is true of the entire animal world. A laxative condition tends to impoverish secre- tions and weaken nervous energy, Rich milkers must have an abundance of rich feed. From the rations I have constructed the dairyman can find one or more that will suit his case—at least by a little alteration. Any dairyman can construct his own rations by the aid of the ration table and a little good sense. Wheat Bran. For all purposes, coarse wheat bran can not be ex- celled for milk cows—it is an all around feed. It pos- sesses quantity as well as quality, and is rich in protein, the part of a ration that is lacking in nearly all feed. A cow must have bulk as well as quality; her stomach must be filled or she is not satisfied. Coarse bran is_the best; it is richer, and the cow relishes it more than she DAIRY FORTUNES. III does fine bran. The cow likes it, there is nothing about it to injure flavor, it keeps the cow healthy, and is cheap. It can be purchased almost any place, and greatly assists in balancing a ration. Cotton Seed Meal. As a milk producer, cotton seed meal excels all other kinds of feed, as far as we know. In protein it is the highest, and as all fodder, hay, etc., are low in pro- tein, cotton seed meal is the best article to build up the protein column. Dairymen know how quickly the flow of milk can be increased by cotton seed meal, and how readily it decreases when they cease to feed it. As it is very fine and solid, it must be mixed with coarse feed. About four parts of coarse bran to one part of cotton seed meal makes a good mixture. It will pack in the stomach, if fed by itself, and will not be properly di- gested. Itis a good idea to mix it with cut hay or fodder of some kind. It can not be fed in large quantities for ' several reasons; but few cows relish it, and feed must be eaten greedily to produce the best results. Too much of it will injure the flavor of milk and butter, and will make the butter so hard that it will be difficult to work and handle it. Too much of it tends to give butter a rank or old flavor. It is a splendid article for making hard, solid butter in summer. Churning can be done at a higher temperature when cotton seed meal is fed. Two to three pounds a day can be fed without any danger of any kind; that is about all cows will relish. I have fed four and five pounds without producing any serious re- sults. It will pay any dairyman to feed it, if not more than one pound a day. It possesses a magic power for 112 DAIRY LOT! 3,000 lbs. stover... 1695. 60. [G02 7) 2 1S. 4614, 2877. 2972. 119. Excess of ensilage overcornandstover, 1536. ~I oo) ON bo w~ gl. This estimate is about an average and shows the per cent. of feeding matter in ensilage over corn and stover to be about as follows: 118 DAIRY FORTUNES. Excess of organic matter about...... *....33 percen <2 TO FSM, Sh tanta ager tee Pe geen 25 |.) 8 car boyd Rates. Skagen ok wna ae ane 21 « RRRU Md Fh veer, AML ct eat anes kage «Amara Sth sh 76 s There is another advantage gained by the use of en- silage—its succulent quality makes the difference much greater than indicated by the foregoing per cents. Gen- erally there is some waste in ensilage, but the juicy, suc- culent quality of the feed greatly overbalances that. When a cow has been fed first-class ensilage- during the winter and you cease to feed it, a decrease in the flow of milk is the result, and it is almost impossible to prevent her from drying rapidly. The change is similar to the change from rich, juicy grass to dry feed, but not as great. Cows eat it greedily, and the effect upon the system is cooling and healthful. It keeps the bowels in excellent condition, and enables the cow to handle a large ration to the best advantage. It is not in the least injurious to flavor, if fresh; moldy ensilage is like any other moldy articles, it is not fit to be fed to milk cows. It furnishes green feed when all other feed is dry, and the space that it occupies is only about one-fifteenth of that of any other fodder, and is much cheaper. The Silo.—Ensilage must be kept ina bin or silo that is “air tight,” to keep it from molding and spoiling. Height is an important factor in building a silo, as it is necessary to take a little ensilage from the entire top sur- face ot the silo every day—not less than one and one. half inches in depth. The object of this is to prevent molding—the hot, steaming ensilage will mold if exposed to the atmosphere more than a day—it is better to remove DAIRY FORTUNES. be te) it twice a day. The size of the silo should be made to suit the stock that is to be fed fromit. About seven square feet of ensilage, one and one-half inches deep will make about thirty-five pounds of ensilage, or enough for one cow each day. A silo twelve feet square would have a top surface of 144squarefeet, and feeding one and one-half inches in depth each day would be enough for about twenty cows. If the silo were twenty-four feet deep and twelve feet square, how long would it last twenty cows? “Twenty-four feet equals 288 inches in depth; 288 divided by 1$ equals 192 days. This silo would hold about seventy-five tons, and would require about five acres of good corn to fill it, and would last twenty cows 192 days, or about six and one-half months. It is bet- ter to have more than one silo, and each one small enough to enable you to feed three to four inches in aepth each day. For ten cows a silo should be about ten feet square and twenty four feet deep—it would be large enough to feed the cows and such other stock as it is necessary to keep. It would hold about forty-eight tons, and would require two and one-half to three and one- half acres to fill it. How to Build a Silo.—In shape. silos generally are three kinds—sguare, round and octagonal. The round silo is the best, because there is less surface and no corners and angles, which are favorable mold centers. It is difficult to prevent mold at the corners. The octagonal is better than the square silo, as it has no right angles. As the square silo is the easiest to build, and the one gen- erally in use, I shall speak of it first. Decide where you want to build the silo. Ifthe barn is large enough build it in one coner of the barn. 120 DAIRY -EBEORTUNES. Cut a hole in the floor a little larger than the silo to give you room to put in the joists without being cramped. . You can start on top of the ground or can make an ex- cavation as deep as desired. I prefer to have the bottom of silo about five feet below the barn floor, as the height above floor will be less. If you build a silo twenty-four feet above floor much more power will be necessary to carry the cut corn over the top thanif five feet of the silo are below floor and only nineteen feet above. When you . have the excavation the desired depth, begin with the frame work. For a silo for twenty cows I would use- hard wood joists 2 x 6 x 14 feet long, which would make silo about twelve feet nine inches square when completed. If soft wood joists are used and you are a “heavy weight,” 2x8 inches by 14 feet may be used—that would make the silo about twelve feet five inches square inside. Iam satisfied that soft wood 2 x 6 inches will be strong enough, but to prevent worry and bad dreams, you can use the larger joists. The 2 x 6x 14 feet hard wood joists should be spiked at the corners with twenty-penny wire nails and clinched, five nails should be used at each corner. DAIRY FORTUNES. 121 ’ Place at the bottom of excavation a layer of joists— no foundation is necessary, except probably a small flat stone under each corner, and one under the middle of each joist. Put in your second layer of joists (nailed like the first), about two and one-half feet above first layer, and so on until you get the frame as high as you want it. The frame can be held in its place by boards placed on end at the corners and nailed to each layer of joists. When frame is up, get boards one inch thick and twelve inches wide—for a silo twenty-four feet high, I should use boards sixteen feet long and saw in the middle when necessary. If matched boards are used it is only neces- sary to use them for the first coat of weatherboarding. Begin at the corner of your silo on the inside and stand your boards on end, pressing them down on the ground at the bottom—put on a sixteen foot board and an eight foot board on top of that, making the twenty-four feet in height. Now put on at the bottom an eight foot board and on top of it a sixteen foot and so on, all around in- inside of silo. The joists must be so arranged that the end of the boards will lap half way over the edge of the joist. After the first coat cf boards is on, line with heavy tar paper—which is cheap—about $3.00 worth will line the silo. The paper is in rolls and a yard wide. Cut paper long enough to reach the depth of silo —twenty-four feet. Use large carpet tacks. Put the first strip “up and down” at the corner, so that one-half extends on one side of silo and the other half on the other side, and the edges will reach to the middle of the second board from the corner—let the paper lap about an inch—never have the edges of two strips of paper meet where the boards do, so the air will get through. After the second strip of paper is put on 122 DAIRY FORTUNES. begin with the second coat of boards—if you paper the entire side before putting on boards it will be difficult to hit the joist with nails used in boards. It is important that all board nails should be driven into joists, to pre- vent making air holes. Never keep more than two widths of paper ahead of weatherboarding. Begin ina corner with second coat of boards—begin with a board six inches wide, so as to “break joint” with first coat of boards. You also want to “break joint” at ends of boards also. Use no knotty boards. It will be impossi- ble to prevent a little mold in the corners. This can be remedied by putting in extra joists about two and one- half feet long, at the corners, as represented by accom- panying engraving : Use as many of these corner pieces as there are sets of joists, and then line as before, being careful to have pa- per extend onto the side walls several inches, to prevent air from getting in at the intersection of corner pieces and sides of silo. In the beginning this frame can be made octagonal shape if you prefer it. It is a good idea to fill the triangular spaces with chaff or saw dust to bet- ter keep out the air. In building silo, two or three doors should be put in the side where ensilage is to go in and DAIRY FORTUNES. 123 be taken out. These doors can be made perfectly air tight by being careful and by lining well with tar paper. Dish center of bottom of silo a little and cement, letting cement extend well up at the edges to exclude all air— bank up on outside of silo and it will be completed. If silo is built outside of barn, outside weatherboarding and a roof will be necessary, The octagonal silo can be built about as easily as the square one. The cost of a square silo, such as described, will be about as follows: 48 joists—640 feet, equals ..................... $10.50 118 SNS ae 2) te | ee en Mi ink ae ae 44.00 eee ae me Pe. een, ea ey, 2.50 LCL BRL gO OBB I Og a ef panda, OO EER Se Rea... heat flee te Ghose hg ko 1.00 one re eens iy Salo Keg Leak eid Shee $59.00 Any farmer can put it up in less thana week, and as nearly all farmers waste at least one-third of their time during the year, there will be no extra expense for labor, A very ordinary farm hand put up my silo in less than a week. Any farmer ought to be able to put up all his farm buildings, Silo Pressure.—Much has been written about the strength of silo timbers and the immense pressure against the walls of a silo. The square silo I have described could be filled with water without any danger from lat- eral pressure. When the square silo I have described, twenty-four feet high, is full of ensilage, the greatest lat- eral pressure at any point will not exceed five pounds to the square foot. 2x4 timbers would be strong enough for a silo less than fourteen feet square. 124 DAIRY FORTUNES. Round Silo.—The round silo is best, because there are no angles and corners for mold centers. The round silo can be made by using two inch staves and hoop with iron rods % to ? inch in diameter, with proper tightening nuts on the ends of the rods. Hoops should be about two and one-half feet apart. Staves should be four to eight feet long and four to eight inches wide. Doors can be put in where needed. The round silo is not costly. White lead can be used at the end of staves to make the joint air tight, or ends of staves can be groved and narrow strips of iron used. Such a silo, if properly cared for will last twenty years, and will more than pay for itself the first year. Ensilage Machinery.—A good ensilage cutter is essential for preparing corn or other products for ensil- age. There are a great many ensilage cutters made and you can get any size you want. All manufacturers over estimate the capacity of their cutters about fifty per cent. When they claim their machine will cut five to six tons an hour—divide the capacity by about 2, and you will have it. Be sure to get a cutter large enough—a DAIRY FORTUNES. 126 capacity of fifteen to twenty tons a day, without strain- ing the machine is a good size—you can buy such a one, to cut one-half inch or longer, for about $30, Power is an important factor—a small engine is best. You can get a four horse power gasoline engine at a moderate price, and it can be used for so many things about a farm and will be so safe that you would not do without one after using ita few months. Before purchas- ing one figure on having to use about three times as much gasoline as the manufacturer claims it is necessary to use ina day. Sweep power is good, but your horses nearly always are in use when you want them. If you have a special grudge against your horses, cows or bulls, gener- ally used for such purposes, get a tread power—if you want a two horse one as good as new, costing about $8o, I know where you can get it for $10. It will not be many years until the making of tread powers, as they are made now, will be prohibited. Humane societies are discussing the matter already. It is surprising that dairymen who make such a fuss about the abuse of cows, do not have something to say about tread powers. But there is no accounting for tastes—the kindest dairyman to his cows, 126 DAIRY FORTUNES. that I have ever known is the meanest and most cruel to his horses and family. I am aware that a storm of rage will be hurled at this article, but the rage will spring from the almighty dollar and not from a human heart. If you have a large size cutter, a thrashing engine can be used to good advantage. You want plenty of power— if the manufacturer says two or three horse power, “figure on” about eight. If possible get a cutter that will run at a high rate of speed and not injure it—1,000 to 1.200 revolutions a minute is much more satisfactory than 4oo to 500. For silo work you will need an extra piece of carrier to be attached, when silo is nearly full. Corn for Ensilage should be the largest and best field corn that grows best in your neighborhood—it should be drilled in rows, nearly twice as much in a row as when you plant it to be husked—plant as early as pos- sible. When it is too hard for roasting ears or to be eaten (as many persons use green field corn on their tables), cut it. It is best to cut it while in the dented stage, before glazing. ‘Some persons cut it earlier and others later; if earlier, it will be less nutritious; if later, it will be more liable to spoil and will have to be watered in the silo to make it pack solid. Do not fail to have it juicy enough to be heavy, in order to pack well. I would prefer cutting a little earlier than later. When ready for cutting, cut low, so you will get all the fodder. A farm wagon can be used—couple it as long as the coupling pole will permit, then by using two scanthings you can make a drop body that will be very convenient. You can make it in less than an hour. This will be sufficient for almost a ton of green fod- der. It will be best to have two of these wagons—they will be enough to haul in twenty to thirty tons a day, DAIRY FORTUNES. 127 Time of Filling Silo.—It is not particularly neces- sary that a silo should be filled quickly, as there is no danger to the ensilage; you can fill it in two or three days, or in two weeks, if no ensilage is put in for two or three days no damage will be done, provided you sprinkle the ensilage in the silo thoroughly before you begin to fill it again. Generally it is better to fill it as soon as pos- sible, so that your corn will not get too dry. Unless the corn is very green, I think it is best to sprinkle the ensil- age as it starts up the elevator. This can be done by hav- ing a barrel or large milk can of water placed above the lower end of the carrier, so that a small pipe or rubber hose can be used to convey the water just where you want it—a sprinkler can be attached to the end of your pipe or hose. The sprinkler of an ordinary sprinkling can is a splendid thing. You can get one fine or coarse to suit—the dryer the corn the more water needed. Do not be afraid of wetting too much. When you begin filling the silo in the morning sprinkle the silage in the silo thoroughly. If you have a large silo and a cutter large enough to put in twenty to forty tonsa day, it is better to have a man in the silo nearly all the time you are cut- ting, to scatter the silage and to tramp around the edges and corners thoroughly—no matter how much wetting your corn gets in the elevator; if you use a hose or large sprinkling can to wet the ensilage thoroughly at the cor- ners and along the edges, you will have no moldy and spoiled ensilage. I have a square silo, without the corner protection and have not lost 500 pounds of spoiled silage in any one season. It is best to cut corn fine, one-half inch is a good length, but one-fourth inch is much better —it not only keeps better when cut fine, but the cows eat it more greedily. When your silo is full, if you have 128 DAIRY FORTUNES. been a week in filling it, there will be no room for much settling, if it has been properly watered and tramped. A silo twenty-four feet deep will not settle six inches. After your silo is full, run a lot of straw through the cut- ter and cover the top of the ensilage from four to eight inches—thickest in the corners and at the edges—chaff is better, and then water it until it is soaking wet and tramp until it is solid. When you get ready to begin feeding, remove the chaff or straw and begin to feed. You may find your ensilage moldy to a depth of an inch or two, and that will not be fit for use. Quantity of Silage to the Acre.—If your corn is large and planted as it should be you will have from fourteen to twenty-five tons to the acre. The corn in Ohio and Indiana is larger than most of the corn in other States. I cut three and one-fourth acres of corn that filled an eighty-ton silo, the average height was nearly twelve feet. If you have plenty of silage left when grass comes and you wish to stop feeding it, cover it two or three inches with chaff, straw or whatever is most con- venient, and sprinkle thoroughly. In feeding ensilage in warm weather, it is necessary to feed two and one- half to three inches from the silo each day to prevent spoiling, it molds more rapidly in warm than in cold weather. How Much to Feed ?—Twenty-five to forty pounds of ensilage can be fed each day toa cow. For a one-thou- sand-pound cow, thirty pounds will be enough. Red Clover makes good silage, but it is too expen- sive when corn can be raised. Crimson clover is good, but it is an uncertain crop. Sorghum can be used, but it is not as good as corn. Almost any green fodder can be used, but corn is the best and cheapest. DAIRY FORTUNES. 129 Red Clover. Red clover, green or cured, is a good cow feed. Clover pasture is a milk producer, and while cows get it in abundance, the milk flow will not decrease much. If cows are watered before they are turned into the pasture, and not left cut too long, there is no danger of bloating. Clover hay is, at least, twice as valuable for cow feed as timothy hay. It should be cut before too ripe—better cut it a little green and see that no dew or rain touches it when partly cured. All hay forcows should be cut a little green, to preserve, as much as possible, its succulent qualities. Clover hay is much dearer than ensilage, as an acre of good corn will produce $40 to $50 worth of feed as ensilage, while the hay from an acre of clover is not worth more than half as much. Mixed Hay. As it is difficult to prevent clover from freezing and burning out, I prefer to sow clover and timothy together —it makes a good hay and the yield is larger, while the hability to freeze or burn out is greatly lessened. Cut it when the clover is ripe, and although the timothy will be a little green, it will not be particularly objectionable as cow feed. Oat Straw. A little oat straw is relished by cows, and while not much of a milk producer, it is an agreeable change for a cow and assists in keeping up the milk flow. 130 DAIRY FORTUNES. Oat Hay. Oat hay is a good cow feed, and as a milk producer, is only about twenty per cent. below good clover hay, and much above timothy hay and better than mixed clo- ver and timothy hay. Two to four tons can be raised on an acre and nearly always it is a sure crop. It should be cut just before it begins to turn yellow, and should be thoroughly salted. Pea Hay. Pea hay is a better milk producer than clover hay, and a much larger quantity of itcan be raised on an acre. It is rich in protein and cows relish it. Cow peas should be sowed and plowed under about two inches, or put in with a wheat drill two to two and one-half bushels to the acre. Oat and Pea Hay. Oat and pea hay is not quite as good feed as pea hay, but fully as good as clover hay. The oats assist in hold- ing up the peas and keeps them free from dirt. Sow in- equal parts, about one and one-half bushels of each. Drill the peas or plow under and sow oats in the usual way. Better sow peas a week before you sow the oats. Cut while peas are in the milk state and cure well. The yield will be large. Sorghum. Sorghum is the best all around dry weather crop of which I have any knowledge. One hundred to two hun- dred tons can be raised on an acre—two to three crops; the second and third crops make better feed than the DAIRY FORTUNES. 131 first crop. All talk about being dangerous feed for cows, is without foundation. The cows relish it and it is a good milk producer, better than green corn fodder. Prepare ground early by plowing, harrowing and working until in good condition. Sow one to one and a half bushels to the acre and harrow. The first crop will be about five feet high by July roth to 15th—mow as needed and feed. A second crop will start within a few days. When frost comes cut and shock, same as corn and feed when dry. Itcan be drilled thickly in rows two feet apart, Feed the cows all they will eat, after two or three days, light feeding. Millet. Millet hay is worth about fifteen per cent. less than clover hay as a cow feed, and at least twenty per cent. more can be raised on an acre. It can be sowed after the oat crop is harvested, and with a favorable year a large quantity can be raised. The objection to millet hay by some persons has but little weight. Alfalfa Hay. Alfalfa hay is a good cow feed and fully as good as. clover hay. Large quantities of it can be raised on an acre, as it grows luxuriantly. It should be run through the feed cutter before fed, and should be harvested before it gets quite ripe. Corn Stover. Corn stover is the fodder after the corn has been husked. Before the corn is husked, it is corn fodder. It is folly to feed corn fodder or stover unless run through the feed cutter first. In fact, it is not good pol- 132 DAIRY FORTUNES. icy to feed corn fodder at any time as so much of the corn is wasted when not ground. Corn stover, cut fine (one-half to one-fourth inch), is a good, rough feed, and cows will eat all of it, if fed properly Salt. Cows should have all the salt they want. Should give them salt three to four times a week. They will not eat more than is good for them unless you mix it with their feed and compel them to eat it. Wet and Dry Feed. Many dairymen believe that the feed must be wet to get the largest milk flow. They are mistaken. Dry feed is better than wet feed, provided, of course, that the cow gets all the water she wants. Dry feed is more thoroughly masticated —is not eaten so quickly, and the cow has more time to enjoy her feed—the saliva and gastric juices are stimulated more. Too much slop in the stomach de- creases the flow of gastric juices. A cow’s teeth are made to use, and will decay and drop out if not used. How [luch Feed ? If cows are in full flow of milk, give them all they will eat and relish. ‘Oh, my!” exclaims the narrow gauge dairyman, “I have a cow that would eat twenty- five cents’ worth of feed a day.” What of it? Ifa cow yields four pounds of butter a day, or $1.50 worth of cream, will it not pay to give her twenty-five cents’ worth of feed? Better give her twenty-five cents’ worth of feed and get $1.00 for her milk than to feed ten cents’ worth of feed and get fifteen to twenty cents’ for her - DAIRY FORTUNES. 133 milk. It does not pay to feed most cows twenty-five cents’ worth of feed a day, because their product is not worth that much. Do not keep that kind of cows-——keep the kind I have described and you will have no occasion to complain about feeding them all they will eat. How to Cure Corn Fodder. If you nave no silo and must depend upon fodder or stover, make your shocks from sixteen to twenty hills square, cut one-third of each shock, let it stand a day or two to cure a little; cut another third and air again and complete the shock. Tie in two places, the second tie being above the usual tie, this will assist in keeping rain out. Husk early and house stover at once. Cut corn early to preserve as much of the succulert properties as possible. Does Rich Feed Make Rich Milk ? Probably nine-tenths of our dairymen will say “Yes.” Educated men, like doctors, nearly all believe that rich feed makes rich milk. They simply are mistaken. Whether cows are fed straw or the richest nitrogenous grain feed, there will be no perceptible difference in per cent. of fat in their milk. The quantity can be increased by feed, but not.the quality. If a cow gives three per cent. milk she will give that quality, rich feed or poor feed. Hundreds of experiments have demonstrated this fact. The per cent. of fat in a cow’s milk will vary, but the variations are due to other causes than feed, Con- tinuous care for years.doubtless may improve quality slightly, but the improvement during any generation will not be marked. It requires thousands of years of care and breeding to produce thoroughbreds. 134 DAIRY FORTUNES. Cold and Feed. All successful dairymen fully realize the importance of protecting cows from cold. The old way is to let cows run out in the snow and storm and freeze. The fogy seems to be impressed with the idea that good sense is not applicable to successful dairying. This class of would-be dairymen never subscribe for a dairy paper, nor read any kind of dairy literature. They never suc- ceed in dairying, consequently are opposed to the “new fangled notions” of good cows, protection from cold, balanced rations, etc. The cows they keep produce about seventy-five pounds of butter a year and are a bill of expense to the owner. Hogs and “hosses” are their specialty, and they never keep anything but scrubs in that line. Frequently you will see cows browsing around among dry corn stocks, left standmg in the field, while the January winds play a “tattoo” on their scrawny and withered forms. Better keep the cows in the barn, and feed them warm water. No dairy cow that is in miik should be permitted to remain out in any kind of disa- greeable weather—cold, rainy, chilly weather cuts off the milk flow, and one day of such weather will decrease the flow of milk from ten to twenty-five per cent. Under no circumstances would I permit cows to remain out during any kind of chilly or disagreeable weather. The cool, chilly days and nights of September, April and May are very frequent, and unless cows are housed in a good warm place the flow of milk will be seriously affected, I believe it is much better to keep cows housed in win- ter all the time, not even turning them out to water. No quantity or quality of feed will overcome the effects of exposure to cold. _ - I have experimented until I am thoroughly con- vinced. Ten cows that were giving about two hundred from one p.m. until 4 p. m., five days in succession, when the temperature ranged from twenty to thirty- five degrees above zero. Their feed was increased about DAIRY FORTUNES. pounds of milk a day, (sometimes they would run five to six pounds over two hundred, and other days five or six pounds under), were turned out in the barn yard twenty per cent. and the results were as follows: Ist evening after being out.... 8g lbs. SUNG Er ag Aaa eT ee LEN EF see a ines ens ee ae io: * MMe Tene ed era ea ecg tol et kee da 165: tee Pr per en Wa a 164 o% 6th day mii: 4 Sth’ re roth: " wath" Deh. Loth-."S 7th Loth > Igth * goth * 5 Be are ere Poe 171 lbs a REO SESE See Baber CAM ecto peers Rare > hem 3 ARTE ea phi Ee NE Fe ee EE se eee ORD Sn £O8) ..“ eet act sate Pale Sv cin A ReGhoos Chobdirga vy sas ehh Faas Shere te ALOE Ne ' SSPE a cath ean A Ta) whet ronabnne 2 igo). ASR ere Voge oR ae ee LO os a SO ee Na Lae DO4s Soh eat 4 eR gee De pmgg = + Bera cies taREOD sib gead po ee ay! EOE <°5 Tee yt A asyapnts (Bingp a ata e ols 194)... Bae gat tetas Codella Oi ie 136 DAIRY FORTUNES. The extra twenty per cent. of feed was kept up un- til the seventh day, two days after we ceased to turn them out. : About a month afterward they were averaging about one hundred and eighty-two pounds a day. We turned them out from g a. m. until 1 p. m., one day and when the thermometer ranged from twenty to thirty degrees, with the following results, with the same feed - Pst SVE. 5.4: Vee ame eorn oe 81 lbs. Sti day ss. oak ig es ee roo. = Bad. ee) ieee tae Meee Ree Lye ae Vii ROR a SONGrae YEA, PERE MERLE Rad Pane B7 OMe En es ico pare ate bees Raa ee LZGy a GEE sires 7 gine Bee ee ee vite ato. EEE satis, Ores saath ake pat eee Oa Pay Iona In both instances there was no particular difference between the number of pounds of milk evening and morning. So you see in the first instance the loss the first evening was about ten pounds and about nine pounds the second instance. The second days in both instances dropped off—twenty-five pounds in the first and fourteen pounds in the second. If we had turned them out every day for six weeks, I think the milk would have dropped to one hundred pounds a day, while as you will see, six weeks after the first experiment, they were giving over one hundred and eighty pounds. When these ten cows were giving about two hun- dred and twenty-five pounds of milk a day, we experi- mented a little more. We had been watering them in the barn and giving them water that was warmed to about seventy degrees—we gave them cold water as it came from the cistern—-it being about forty degrees. This was continued five days, with the following result: DAIRY —FORTUNES. 137 EDECNEV. AA OH Ce A ae ae 7 tas, ce ON ope eiggc Rei a, ne aera #16 Co UN eae Uae) kei eee ana ET OL ACI he Te aah gti aR ee 212 Seas che mie ies Wales oe aha sae el Bay 4 209 ‘ 6th day ..... BtOe re at. atten 216 Ibs. POU aA sheesh ian Rachie sk Ps ri aa itinge hie pig oe Ore Beaks 3th a FS ee A ANS epee HE A ee tt a 219) os OMS TRA ES oe, Grhie i Mir ek ae as The following five days they were turned out in the barn yard to water, heated to seventy degrees—the tem perature was about twenty-eight degrees above zero, and they were let out twice a day, about twenty-five minutes each time, and watched to see that they drank ail the water. They seemed to drink fully as much as when in the barn. The result was as follows: Let Vos Sh. sims ANY Soeoreiges Cr Suen erik tS eo 5 Sie, ele & car a Ce ty ea ge Ss rks okt ore her, 215 WANE CUES Ppa inde Seat ee thateran ho UA: =U AAU ag IA OMEN Se Be gree eA i a: Within three days afterward they were up to two hundred and twenty pounds. I could give you many more instances and facts to verify the necessity for warmth and comfort. for cows, but the case is so nearly _ self-evident that I think enough has been said. 138 DAIRY FORTUNES. It is claimed by some that cows get tired of standing and require exercise, but the most careful experiments proved that much exercise is not favorable to a large milk flow. If stables are kept clean and cows properly bedded, they will get along all right without any more exercise than they get from eating, drinking, getting down and up, etc. It would probably be better to havea large enclosure as warm as the stable, in which cows could be permitted to walk about a little, an hour or two during the day. A cow is a machine, and any particular exercise beyond eating, drinking, getting up and down, decreases milk flow. Milking is a peculiar exercise and if properly attended to, is a pleasure to the cow, and especially equalizing to the nervous forces. . I have found it a paying investmént to.groom each cow at least once a day—using a gentle curry comb and brush—it keeps the cow in better condition, gives her exercise, equalizes nervous forces and increases the appetite, consequently the flow of milk. ‘Oh, well,” says the fogy, “I can’t afford to fool around my cows as though they were a lot of babies—I have something else to do.” What you say is true of every man who has made a failure in life. A man may be worth tens of thousands of dollars and yet be a failure. Why? Because he could have been worth ten times as much had he pursued the best way instead of a poor one. Any man is a failure who does not do about all that it is possible for him to do, Value of Feed Combinations. From two to five times as much milk can be pro- duced from a properly balanced ration as from feed of equal value, but improperly fed. For example: pes DAIRY FORTUNES. 139 ie oa a | < oe Digestible Nutrients. c ForMULA X. at Carbo- Bi, | on Protein hydrates. : 15: Ibs. Corn stover., ,... 8:47 20 5701 0g ia) bamethy hay 2°"). 9. °g59 36 5.18 4 oes, CRs Sie a ea 7.88 57 5.83 45 PERS Fo EGE tas Sap 2, WAR 23 Ph 1 OvGS 68 ote | ee ( Dicestible Nutrients, SS 2 ey —— ESS Formu.a Y, ae 4 Carbo : 6 Z { Protein hyd:ates ee Poclbs. Corn stover,. , >. ; 8.47 40 he OF 09 re Glover hay.: >... 9.42 78 } 19 i9 ig oh rn Levee ps S2 2.87 19 2 ‘ Cotton seed meal. . 1.69 74 26 eye SOLES ee os ae Pa ONT 23/642 LS Ae "2 The cost of these two rations is about equal, if any difference, X costs the most. Almost anywhere timothy hay costs from ten to twenty per cent. more than clover hay, and corn costs from fifteen to thirty per cent. more than bran—this will more than balance the extra cost of cottonseed meal. Formula X contains one-half lb. more grain feed than formula Y. As milk producing feed, Y is worth at least twice as much as X, which is too defi- cient in protein to produce much milk.. No ration containing only 1.23 pounds of protein will produce milk in paying quantities. Here is another : 140 DAIRY FORTUNES oe Digestible Nutrients. cw ForMuLA A. ey Carbo- eS OF Protein | hydrates. a as ibs. Corn 'stover..iny aiaar2 50 Sse me BGS 88 Cor itiers ph ee aie, SUF 63 6.48 50 T otalseae stake po, 55.0. 3 13. 65 Setige \ Digestible Nutrients. ae ao) A FormMuLa B., ee Carbo- : 5 rl Protein, hydrates. Fat 20 lbs. Tim’y & clover hay 16.08 94 7.89 28 SSB ran oe POE etek 6250s il 253 .29 a iGloten-meslic.) Genet 59 79 .26 WP ObAIS rahe ee on 24.498 92,54 Apa 163 The cost of each of these rations is about the same— the difference is not worth considering, while the milk feeding value of formula B is, at least, three times as great as that of A, which is so low in pratein, it can not be of much value asa milk producer. ZB is a balanced ration, while A is so weak in one of its legs, (protein), it would make the milk pail sick. I hope the reader has discovered that the value of feed for milk depends upon the proportions and combinations, Cow Stables. Cow stables should be roomy, airy and light—the more sunshine the better. All manure, solid and liguid, should be removed from the stable, several rods—the field is the best place for it. The stable floor should be water tight, and gently slope toward one end, or from the cen- ‘ DAIRY FORTUNES. I4I ter each way, if the stable is very long. I do not believe in the ditch usually behind the cows. The floor on which the cows stand should be raised about five inches above the floor back of them. Back of this five-inch rise, about fourteen inches, place a 3x3 scantling—nail it to the floor securely, placing a layer of oakum or some other packing under it, to make the trench water tight. Make the platform on which the cows stand, five feet wide at one end and four and one-half feet at the other end, and place the longest cows at the widest end, and the next in length, and so on—the shortest cow being at the nar- row end. Place a 2x3 scantling in front of the cows’ hind feet, about one foot from the back end of the platform. Put this scantling down so that the water will not pass under it. When the cow lies down she will get in front of this scantling, away from all filth. She will not lie on the scantling. The deep sink back of the cows is dangerous. The stable should be thoroughly lighted and all the windows screened in warm weather to keep out flies. The manure should be wheeled or hauled out of the sta- ble. Unless the cows are too numerous, a sheet iron wheel barrow will suffice. The urine should be drained into a cistern several rods from the stable. The stable should be whitewashed often, at least once in two months The ceiling should be dust and dirt tight. Stanchions, Ties, Etc.—Ties are more comfortable for the cows than stanchions, but with them it is more dificult to keep the cow out of her filth. The rigid stanchion, if properly made, is not very objectionable. The best tie, for my use, I invented in about twenty sec- onds, the accompaning cut represents it: 142 DAIRY FORTUNES. The opening should be about ten inches. One of the rods can be drawn back at top to enable cow to enter. The rods can be made of iron pipe. Cow Stanchion. The opening into manger is ten inches wide and boarded up nine inches from the platform on which the cow stands. This tie gives the cow freedom of the head and neck, and is roomy and comfortable when she is lying. The uprights on each side of her neck should be one and one-fourth inch iron rods, and the iron rings around them should be about two and one-half inches in diameter, to enable them to be moved upward and down- ward freely, to accommodate the cow. The tie should be a heavy strap so as not to rub the cow’s neck. She can not get backward far enough to pull her head out of Fi DAIRY FORTUNES. 143 the stanchion, and there is not room enough for her to go forward beyond her shoulders. The manger on each side of the iron rods should be boarded, to prevent dust and filth from manger from working into the stable. Temperature in the stable in winter should be about fifty-five degrees, not lower than forty degrees, nor higher than sixty-five degrees. If the stable is properly constructed—almost air tight—there will be no trouble in keeping it warm during the coldest weather. Cracks and broken windows are not the proper avenues for ven- tilation. Have the stable arranged so you will have per- fect control of the ventilation. Fresh air is a good thing, but more animals are killed by an over dose than from a lack of it. To keepa stable clean and warm in winter and properly ventilated, it should not open into the barn as it generally does. There should be a feeding alley in front of the cows, not more than eight to ten feet wide, and it should be separate from the other parts of the barn and dirt and dust proof. The feed should not be kept in this room, at least any of it possessing any disa- greeable odors. I believe in a separate milk room, where the greatest cleanliness can be observed while the milk- ing is being done. Horses and other stock should not be kept in the building—disagreeable odors from horse ma- nure are the most objectionable to which milk can be ex- posed, Frequently cows are permitted to eat the straw and other bedding mixed with horse manure, and the milk stinks as though it were rotten after it has stood for a few hours, and the butter from such milk is nausea- ting. Cleanliness everywhere should be the pass word in dairying. 144 DAIRY FORTUNES. Milk Preservatives. Milk preservatives, such as salicylic and boracie acids, will prevent milk from spoiling a certain ler.gth of time, but they are adulterations and in most States there is a penalty for using them. But very little of either can be used without being perceptible to the taste. From a hygienic point of view, all these preservatives are to be condemned, and the dairyman who uses them is liable to get into trouble. They can not be recommended, and the safest way is to Jet them alone. Nothing but ice and cleanliness have been found to increase the keeping qual- ities of milk, without injuring it. Pasteurization and steri- lization destroys flavor in a greater or less degree, while chemical preservatives are poisonous. Under no circum- stances should babies and sma.| children be fed milk con- taining salicylic and boracic acids, J/ce is the best pre- servative. Bacteria. Bacteria may be divided into two classes for practi- cal discussion : | Pathogenic—disease producing. Non-pathogenic—non-disease producing. The word dactferia is a great bugbear to most per- sons—it suggests disease, horror and death. While the pathogenic bacteria are disease producing, they are small in number compared to the harmless ones, many of which are necessary to health, and are indispensable to fermentation. With milk, the object is to keep under con- trol the putrefying and disease producing bacteria. This part of the subject is discussed under sterilization, Pas- teurization, cleanliness, etc. Reproduction of bacteria DAIRY FORTUNES. 148 is so rapid that a sezgle bacterzwm under favorable condi- tions will multiply into thousands of billions in twenty- four hours. Bacteria are so smali that it requires more than 25,000 biilions to equal a cubic inch. Bacieria are of vegetable origin and are to be found almost every- where and in all diseased organism, animal or vegetable. It is generally believed that animal organism of all kinds is swarming with bacteria—such is not the case, as healthy animal and vegetable organisms are entirely free from bacteria. Milk from a heaithy cow 1s sterile, and if it could be drawn without becoming impregnated with bacteria and kept in an air tight, sterilized vessei, it would keep several years, pure and sweet Frequently bacteria col- lect in the teats and work their way into the udder and contaminate more or less of the milk—generally they are all expelled when a few ounces of milk is drawn. It is impossible to draw the miik free from bacteria—they are in the air, on the hands of the milker, in the milk pail, on the cows, in fact everywhere. Lactic Acid Bacteria are the ones necessary to the ripening of cream andimpart to butter the delicate flavor. As I have shown in another cnapter these bacteria can be cultivated in the preparation of your starter, vy ripen- . ing the starter in the light, which 13 untavorable to the pathogenic bacteria, When any special kind of bacteria largely predominates others are driven out, or prevented from multiplying. Light 1s not favorable to the development of most bacteria, and bright suntignt kills nearly all of them. Darkness is the nursery, and dark milk rnoms and foul air are most favorable to rapid preduction. 146 DAIRY GOR LUNES: Temperature.—They are all killed at a temperature of 240 to 250 degrees, and most of them at a lower tem- perature. It requires a temperature of more than 100 degrees below zero to kill some of them. They live in ice, but generally do not reproduce at such a low temperature. The ordinary water filter does not remove them Cuitures—for milk and beer fermentations the proper bacteria bave been cultivated and will produce the kind of ferments desired—uniform in strength, quality, flavor, etc. _Milk cultures can be purchased from any dairy supply house, and will keep for months. The spores or eggs will endure a very high tempera- ture; much higher than the bacteria, consequently inter- mittent sterilization is necessary to destroy them, unless — you heat the milk to a very high temperature—270 to 280 degrees. By heating until all the bacteria are killed, then cooling to about 100 degrees, letting the milk re- main at that temperature thirty or forty minutes, or long enough for the spores to develop into bacteria, and re- heating will destroy the spores, without heating to such a high temperature. The heating and cooling process may be repeated several times. The bitter taste in milk and cream seems to be caused by the buytric acid bacte- ria, and the nasty, rotten color to sume of the putrefactive bacteria. Cleanliness, sunlight and a low temperature are the principal enemies of bacteria. The gastric juice kills many of the bacteria that go into the stomach. The danger of inhaling them is much greater than from tak- ing them into the stomach. DAIRY FORTUNES 147 Pasteurization. There are two objects in Pasteurizing milk-—to pre- serve it longer and to free it from some of the bacteria that areinit. Most of the pathogenic or disease producing bacteria, are killed or rendered inactive at a low temper- ature. A temperature of 190 degrees will kill nearly all of them in milk. The spores or eggs endure a much higher temperature. Many of the cholera bacteria and typhoid bacilli are killed at a temperature of 170 to 180 degrees, but the spores in these bacteria are not killed. Nearly all of the lactic acid or fermenting bacteria are killed at a temperature of 160 degrees. As lactic acid fermentation generally precedes all other bacterial fer- mentation, the milk will keep several hours longer if none but the lactic acid bacteria are killed. To kill the spores of lactic acid bacteria it is necessary to heat to about 160 degrees—let it remain at that temperature about twenty minutes—then cool quickly to about 100 degiees, to give the spores an dpportunity to hatch. At the expiration of about half an hour reheat to 160 degrees where it should remain about twenty minutes, then cocl quickly to about 4o degrees, where it should be kept until it is to be used. It is better to heat and cool two or three times, as more spores will be developed and killed. By this beating process most of the lactic acid bac- teria will be killed and many of the disease producing and putrefactive bacteria, while nearly all others will be stupefied to such a degree as to check fermentation and putrefaction many hours. Further than preserving the milk twelve to twenty-four bours longer, I can see no real benefit to be derived from Pasteurization. as st never 145 DAIRY FORTUNES. kills all the injurious bacteria, nor all the spores. Pas- teurized milk is not as easily digested as fresh milk, not- withstanding the opinions of some experts, As soon as the Pasteurized milk is warmed and taken into the stom- ach, the stupefied bacteria immediately become active again. Pasteurization at a temperature of 175 to 180 degrees is more effective, but imparts. to the milk more of the disagreeable, burnt taste, and renders it more difficult to digest and unfit for babies, as the casein is partly cooked. Pasteurization for butter frequently is practiced and adds much to its keeping qualities. It 1s much better to Pasteurize the cream than the milk as the cooked taste is much less noticeable. The more quickly milk and cream are cooled, after being neated, the less will be the cooked taste. Family milk can be Pasteurized readily by the use of the ordinary glass fruit jar. Put the milk in the glass jar and set it in a vessel containing warm water and heat the water to whatever temperature desired— remove the vessel from the fire and let the milk remain in it for twenty minutes, when the glass jar can be cooled quickly and kept until used. It can be cooled to 100 degrees, and heated several times if desirable. Al- ways the milk should be stirred while being heated. For persons older than two years, milk heated to the boiling point can be digested readily, but for babies it is not good. The best precaution in the world is ice, and when milk is kept at a temperature of 40 degrees from the time it is drawn until it is used, there is nothing gained by Pasteurizing. DAIRY FORTUNES. 149 Sterilization. Sterile milk is free from micro-organisms. Milk from a healthly cow is perfectly sterile unless bacteria have entered the milk basin through the opening in the teats, which is a common occurence. They may all be expelled after a few drops of milk have been drawn, and then it may be necesary that half or more of the milk may be drawn at a milking to free it of all of them. If milk is perfectly sterile when drawn, almost instantly it will be infected with bacteria, and in a few minutes it may contain millions of them. Sterile milk will keep for all time without souring or decomposing. Sterilization of milk consists in heat ing it to a temperature necessary to kill all the bacteria and the spores. Generally this can be accomplished at a temperature of 240 to 250 degrees. Killing some of the most tenacious spores requires a temperature of 280 degrees, dry heat. Milk has been sterilized at a temper- ature as low as 220 degrees, but this is an exceptional case. Intermittent sterilization at 240 degrees generally will kill all bacteria and spores. Milk heated to this tem- perature has a burnt taste and the casine is cooked, which makes it difficult to be digested. The milk prop- erties are changed and the flavor ruined. Extra and special machinery is necessary for sterilization, and to make the best of it, the result is very unsatisfactory. It is wot fit for babics and small children. The delicious flavor and the delicate properties of the milk, so neces- egty for babies, are destroyed, while it is too difficult for them to digest. I can see no advantages to be gained by sterilization as the milk is deprived of the flavor and qualities that make it a luxury. 150 DAIRY FORTUNES. Most of the bacteriologists disagree about the tem- perature necessary to sterilize milk, because very few if any of the milk samples contain the same kind of bac- teria. The heat that will sterilize one sample of milk may not sterilize another. Condensed Milk. It has been thoroughly demonstrated that there never will be a general demand for condensed milk, be- cause the condensing process alters and destroys all of the delicate properties of the milk. A better name would be ‘milk syrup.” It is partly a substitute for- milk, and the demand for it will be confined, principally, to milkless regions. The heating, evaporating and ster- ilizing necessary to condense and preserve it, cooks the casein and makes it more difficult to digest than fresh milk. For babies it certainly is an unsafe article of diet, and should not be used. The burnt taste is not palatable to most persons—the delicate milk flavor is gone. Babies demand milk possessing the delicate and soothing prop- erties it contains when pure and fresh—they can not suc- cessfully digest and assimilate cooked food of any kind. For invalids, condensed milk is inferior to fresh milk, and should not be used only as a substitute for milk, when the latter can not be obtained. Of course doctors and chemists can be found who will certify that it is as good as fresh milk, provided they are well paid for their opinions. Just as many experts can be found to give testimony on one side of any subject as on the other side, provided it is to their interest to do so, Condensed milk is all right in its place—simply as a substitute for milk in milkless districts. In the manufacture of condensed DAIRY “FORTUNES. I51 milk about three-fourths of the water is removed from the milk by evaporation, the product is bottled and steri- - lized. Some manufacturers add sugar, but it is better to permit the consumer to sweeten it to suit the taste. Thousands of unsophisticated persons buy condensed milk, believing it is some kind of a mysterious cure all, instead of simply a poor substitute for the genuine article. milk. Dairy and Creamery Butter. In cities, it is generally claimed that creamery butter is the best—nearly all-creamery butter is good, but the best butter is made in private dairies. As good butter can not be made from hundreds of cows owned bya score or more of patrons, as can be made from a few choice cows, where the greatest cleanliness is observed and none but healthy cows milked. A separator and a little dairy apparatus and a competent dairyman are all that are necessary to make No. 1 butter. A large quan- tity of such butter is made and sold from 20 to So per cent. above the best creamery butter. I was offered 35 cents a pound at wholesale for all the butter I would make, the year round. That is more than 50 per cent, above the average price of the best Elgin creamery but- ter sold in many sections of the country. I can do better than 35 cents a pound, and so can almost any other up- to-date dairyman. Most dairy butter is not good and never will be. until dairy knowledge increases and better business qual- ifications are manifested by dairymen. Whenever you can satisfy the trade that your brand of butter is excel lent, and the greatest care and cleanliness are manifested 152 DAIRY FORTUNES. in producing it, there will be no trouble about the price. Large creameries have a great many obstacles to over- come in making butter—patrons will be careless and dirty, milk will persist in being “off” in flavor; some sick cows always will be found—cows are milked in and out of season, etc. The dairyman who has enough cows to enable him to churn two or three times a week has the advantage of any creamery in making fine butter. In nearly every city hundreds and in some cities thousands of custcmers are paying from 30 to 35 cents a pound for very ordinary country butter, while the best creamery butter is being sold at about 20 to 25 cents. If this can be done with butter that will not grade higher than third-class, what about first-class butter? These private customers pay 30 to 35 cents for this but- ter because they believe that most creamery butter is dirty. It is absolutely impossible under the present man- agement of large creamers to avoid a large quantity of filth. Ina certain city in the Ohio valley is a large milk, butter and cream supply house, using the products of scores of dairies, and they guarantee to their patrons that all their milk and cream is from dairies conducted in the cleanest manner. I have visited many of these dairies and would not use their milk, nor permit it to be used except as the last resort, to prevent starvation. As much can be said of most of the dairies in the United States. I have seen enough of filth in the dairy and creamery to prevent me from using any dairy products when I am away from home. DAIRY FORTUNES. 153 Sweet Cream Butter. Sweet cream butter must be made from cream that is absolutely sweet and free from any kind of disagree- able taint and odor, as they are much more marked in sweet cream than in sour cream butter. Its keeping qualities are poor, consequently the milk should be drawn quickly in a clean room and in the cleanest manner, and separated and cooled to 35 to 4o degrees as quickly as possible—then heated quickly to the proper temperature and churned at once. Not much of it is made in this country for two reasons—its keeping qualities are poor and but few persons have become accustomed to sweet cream butter and do not like it. Doubtless it is better than sour cream butter, but our taste for it must be cul- tivated before its delicate qualities can be appreciated. There are separators and butter extractors, combined, that will turn out this. butter without churning. Many of the Hebrews in this country prefer it to sour cream butter. Gravity Cream. While the gravity system of creaming is not as suc- cessful as the separator system, there is a right anda wrong way. The Cooley system is a good one, much better than the “shot gun” or tall cans, that have to be skimmed. It is almost impossible to use a dipper and skim clean—a strainer skimer should not be used as it mixes cream and skim milk, and prevents you from get- ting all the cream. With the Cooley system the skim milk is drawn off at the bottom of the can and there is no danger of mixing again the skim milk and cream. 154 DAIR YeEORTUNES, The crock or shallow pan system is poorest, although very thorough creaming can be done by this system. Milk should be set as soon as it comes from the cow, as cream rises best and more readily while milk is cooling. For shallow pans, the temperature of the milk room rhould be below 60 degrees, and milk should stand until the cream is all up. It is far better to have your pans in ice water, and after milk has stood ten or twelve hours warm it up to 60 or 65 degrees and cool the second time, allowing it to remain 12 to 15 hours, or longer, if the skim milk is not sour. To get the best results it should be warmed and cooled three to four times—the cream will be very thick and can be poured off the skim milk. A low temperature is necessary for successful Deep-setting Can. Cooley Can, with Adjustable Cream Spout. creaming. All milk that is set in Cooley or “shot gun” cans should be cooled and aerated first, to prevent disa- DAIRY FORTUNES. 155 greeable odors and souring too quickly. The cooling and warming can be applied to this system also. I can see no occasion for the “ shot gun” cans, as the Cooley cans are so much better and as cheap. It is impossible to get anything nearly all the cream from pans set in a room Conical Refrigerator Box, filled with Bottles, closed Skimmer, with Wood Fiber Cap. where the temperature is 50 to 69 degrees or higher, un- less the milk is permitted to remain thirty-six to forty- eight hours before being skimed, Remember that milk should be skimmed when ready, whether twelve, twenty- four, thirty-six or forty-eight hours. Separators. A good separator is necessary to successful dairying —there are many kinds made-—some good, some not very good. Itis an easy matter to find out which ones are good. Separators are not costly, and within ten years they will not cost half as much as they now do. -It is useless to say you can not afford to buy one. If youcan 156 DAITR Yer OR TUNES; afford to keep four or five cows you can afford to buy a separator. If you have five good cows a separator will pay for itself in a year, as you will get from fifteen to twenty per cent. better results from the milk. A separ- ator must be bolted to a block or frame that will not shake—must be level, must be kept well oiled, thor- oughly cleaned and run at uniform speed. The rubber bear- ings must be properly cared for and the bowl properly adjusted. Milk should be above 80 degrees to be skimmed thoroughly—the best temperature is from 95 to 98 degrees—just as it comes from the cow. The cream gauge could be set to produce approximately, a certain amount of cream. It is impossible to get exact results as there are so many conditions to be observed in separat- ing. The quality of the milk, the condition of the cows, the state of the atmosphere, etc. The best way is to test the milk of your cows carefully and frequently; then you know about how much cream you should get. If you sell cream guaranteed to be a certain per cent. and know what per cent. your cows test, and do not desire to tes- your cream each day, the best way is to set your separat tor to produce three to four per cent. richer cream than you want, and add skim milk to reduce to the desired per cent. This will not be exact, but the average will be about right. If you set the separator to produce the pet cent. your customer wants, a little decrease in speed, a slight accident or other conditions over which you have no control, may give you several per cent. thiner cream than desired. You can thin cream, but can not thicken it. By testing cows carefully, you can very easily deter- mine the average test. If the milk of your cows averages five per cent. and you want to get twenty per cent. cream, twenty-five per DAIRY FORTUNES. 157 cent of your milk should be cream. If you have one hundred pounds of five per cent. milk you should get twenty-five pounds of twenty per cent.cream, Set your separator so you will get about twenty pounds of cream, and add clean skim milk to make the twenty-five pounds, In this way you will not get more cream than desired. While the per cent. of your patron’s cream will vary from day to day, the average will be about right —better give full measure all the time. One day he may get twenty-five per cent. cream, the next day twenty-six per cent., the follow day twenty-four per cent., and so on—the extremes being about twenty-three to twenty- seven per cent. and will not be particularly noticeable. Purifier.—Much has been said about the separa- tor as a purifier. There is no filth in pure milk, as it comes from a healthy cow. The filth and sefurator slime, talked about so much, gets into the milk while being drawn and after- ward, and from cows giving diseased mlk. Everything taken from pure milk by the separator is an injury to the milk. I never found any of the filth and stench talked about on my separator bowl. The accumulation on the separator bowl from 10,000 pounds of pure miik, will not exceed one ounce of almost tasteless and purely white gummy substance, containing but few, if any, more bac- teria than found in an equal quantity of the milk. Sep- arator slime is an awkwardly contrived excuse for filthy cows, filthly milking and filthy handling of the milk. I have experimented in this direction until I am perfectly satisfied that nearly all this separator slime is due to diseased cows and dirty dairymen. Quality of Milk.—Rich milk is skimmed more thoroughly by the separator than poor milk, and pro- 158 DAIR YaFORTUNES: duces richer cream. By setting separator to produce twenty per cent. cream from six per cent. milk, it will only produce about eighteen per cent. cream from four per cent. milk. Milk from fresh cows separates more easily and more rapidly than milk from strippers. Separating [ilk Before Selling It.—If milk is not pure, it will remove much of the filth by passing it through the separator, but the milk will continue to be saturated with the filth—you can not remove disagreeable odors by separating, filtering, aerating, nor by any other process. The separator should be kept in perfect order. Separator and Gravity Cream, Ice Cream, Etc. Separator cream is better than gravity cream, be- cause it is cleaner and “fresher,” and is notas liable to be tainted with disagreeable odors, as gravity cream. Nearly all milk contains, ‘more or less,” stable and other filth, which is partly removed by the separator. Separator cream can be ripened more satisfactorily, as the bacteria can be kept under better control. It can be kept longer than gravity cream because it,can be cooled toa low temperature, immediately after being separated, and before bacteria have developed extensively. Separator cream is smoother than gravity cream and makes smoother, better ice cream. Cream requires age to make the best ice cream—boiling will age it and make it per- fect for ice cream making. Gravity cream generally ap- pears to be thicker than separator cream—this is caused by age and because it contains more filth than separator cream. DAIRY FORTUNES. 159 Number of Pounds of Milk for a Pound of Butter. For the convenience of dairymen who are not dis- posed to do much mental work, and for those persons whose mathematical education has been neglected, I give the following table, which is not absolutely correct, as the nearest fractions have been used, but it is sufficiently correct for all practical purposes. I have added to the butter fat fifteen per cent. Some butter contains more foreign ingredients and some less. Frequently one-sixth or sixteen and two-thirds per cent. is added, but I think that too high for good butter. Any dairyman can figure out the number of pounds of milk necessary to make a pound of butter, if he knows how much the milk tests. For instance, if milk tests four per cent. fat, add to it fif- teen per cent. of four per cent. and divide 100 by it and you will have the number of pounds of milk for a pound of butter. 4 multiplied by .15 equals .6. 4 plus .6 equals 4 6. 100 divided by 4.6 equals 213, the number of pounds of four per cent. milk necessary to make a pound of butter. TABLE. 245 lbs. of 3.5 % milk will make one pound of butter. 247 66 B26 a] ce 3 (a3 6c is 66 6c ¢ 235 339 6c 66 ¢ ‘ «sc 224 73 s S 74 cc (73 6c « 22% cc BG “ 66 66 73 66 160 DAIRY FORTUNES. 212 lbs. of 4.0 % milk will make one pound of butter, 214 oc 4 I 6c 6c (a4 (a3 a4 2015 3 4 2 74 74 ““c (74 201+ ‘13 4 a 13 6“ 6c 6c (a4 0 . 194 ¢c 4 4 tc 66 “6 ‘c (4 194 oe 4.5 oe qs (73 (a3 (74 Lois 3 4. 6 (74 6c as 74 “ 182 6c 4 yi cc (73 73 (13 74 1875 6s 4. S c (73 (73 be (33 172 ‘73 4 9 6 73 6 (73 cc 2 a4 - 73 “cc 66 ce (74 175 5 .O T7300 14 5 I (74 (74 (74 (7 (14 16,5 74 = 2 (7 (7 73 66 “c 162 6c 5 2 6 “ tc “ be 0 . Love a4 4 4 (73 6“ (a3 a 6c 15$ 6c 5 g 66 (6 6c oe 6 a . 154 14 as (73 a 7] 73 66 L54 (a5 5 7 (7 a9 (73 (74 . is 73 5 8 ‘c co “ 74 6c 148 66 5 : 9 73 6c 6c a4 6c 144 66 6.0 ¢é 6c rT: iG ts 14} 6s 6 re 73 73 74 cc 14 6c 6 2 73 73 “cc 6c (73 133 “ce 6. 3 cc 74 (73 sé ce 13 (a4 6 4 6c (a4 Ge (%3 74 133 74 6 5 a (a4 6c c 6“ The richer the milk the cleaner will be the skimming, even the separator will leave more fat in the skim milk of poor milk than in skim milk of rich milk—the differ- ence is much greater with the gravity system. DAIRY FORTUNES. 161 Ripening Cream. Cream must be ripened properly before it can be churned successfully. If the cream from the shallow pans is skimmed when the milk is sour, it will be ripe and can be churned at once, or kept at.a temperature of 35 to 4o degrees several days, and other cream added to it, provided it is equal in richness and at as low a tem- perature as the former cream—these two conditions must be observed strictly. Cream from the Cooley and “ shot gun” cans is supposed to be cold and-sweet when skimmed and can be kept at a low temperature several days, especially when all the cream is at the same tem- perature and of equal acidity. Separator cream should be cooled and aerated at once, and kept at a temperature of 35 to 4o degrees. Several days cream can be mixed with it, provided it is cooled to the right temperature. Cream for a churning should be ripened in one can or vessel, so as to have but one degree of ripeness when put intothe churn. Sixteen to twenty-four hours before churning time, warm the cream to 65 to 70 degrees (I prefer the latter temper- ature), and keep it at that temperature until ripe enough to churn, stirring it frequently. The best way to keep it at the proper temperature is to put the cream can ina vessel of warm water, or keep it in a room where the temperature is about 70 degrees. If you think it is not ripening fast enough, raise the temperature a few degrees. If it is ripening too fast, lower the temperature a little. You must learn by experience when cream is ripe enough. By the use of acid tests, which can be pro- cured at any dairy supply house, you can determine when there is sufficient acidity in your cream. 162 DAIRY FORTUNES. Starters.—To ripen cream most successfully starters are necessary—the following can be used: Buttermilk from last churning. bv Ripened cream from last churnirg. 3. Buttermilk from a neighbor’s churning. 4 New milk, or partly skimmed milk, ripened. The first three require no preparation, but should be kept at a temperature of 35 to 45 degrees, until you want to use them. The low temperature will prevent the further development of bacteria. These starters should be from churnings that were satisfactory in flavor and acidity. The fourth should be made by heating to a tempera- ture of 70 to 75 degrees, and held there until fermenta- tion has taken place, when it should be cooled to a low temperature and kept there until used. The object of this kind of a starter is to improve the flavor of the cream and butter. Unless you are satisfied that your new milk starter is better than the cream or buttermilk, better not use it. I have never failed to get a good starter from new milk. This new milk starter must be developed in the light. The lactic acid bacteria (the bac- teria necessary for milk fermentation), can endure day- light and will develop freely, while the putrefactive and butyric acid bacteria will not develop in daylight. Your new milk starter can be developed between “sunup” and sundown, and if developed in the light the lactic acid bacteria will be developed in such great numbers that they will crowd out all objectionable ones, when used as a starter. DAIRY FORTUNES, 163 Fill a glass can or bottle with fresh milk and set in another glass can of water, heated to 70 to 75 degrees and keep in a bright light, where the sun will not touch it. Keep the temperature the same until milk is ripened. If the temperature of the room is 70 to 75 degrees, hot water will not be required. Generally the milk will ripen before night, when the can or bottle should be closed and reduced to a low temperature at once and kept there until used. Should it not be ripened by sundown close can or bottle and cool to 35 to 45 degrees at once and heat to 7o to 75 degrees next morning and complete the ripen- ing. Quantity of Starters.—Use about three to four per cent. as much starter as you have cream—put starter in cream when ready to begin ripening—sixteen to twenty- four hours before the time you want to churn, Degree of Ripeness is an important factor in mak- ing good butter—a fairly high degree of acidity is pref- erable to a low degree, as it produces a more delicate fla- vor. Properly ripened cream should be coagulated and pour like oil. The cream should have a glossy expres- sion and should not run off the stirring paddle in streaks, showing the wood where it runs off. The drippings from the paddle into the cream should make little holes that do not disappear readily. If the cream is not sour enough, the souring process will be completed in the butter, to its great injury. Pure Culture Bacteria can be obtained and can be kept five to six months; the solid, pure cultures are better than the liquid cultures; directions for pure cul- tures accompany each package. Tempering for the Churn is the next thing to be done and care should be manifested in heating or cooling 164 DAIRY FORTUNES. to proper temperature. Decide upon the temperature at which you expect to churn, then heat or cool the cream to that point ; in doing this be careful to stir cream fre- quently. Have churn ready so as to put the cream in it when temperature gets where you want it. Cream should not be exposed to any disagreeable odors at any time. Churning. Four important things are to be considered in churn. ing: 1. Condition of cream. 2.. Temperature. 3. Washing. 4. Salting and working. The Barrel Churn. Always Can be Recommended. Condition of Cream should be as nearly perfect as it is possible to get it. Should be rich—thirty-five to forty- five per cent—free from disagreeable odors and properly DAIRY FORTUNES. 165 tipenened. To get first-class butter rich cream 1s neces- sary. The thinner the cream, the softer and “sloppier” the butter, and the more the butter left in the buttermilk. Temperature at which cream should be churned is very important. Rich cream can be churned at a lower temperatare than thin cream. Thirty-five to forty-five per cent. cream can be churned at a temperature of 48 to 52 degrees. The more the milk in the cream the higher the temperature required for churning, and the softer and poorer the butter. There will be less grain, less fla- vor, poorer keeping qualities and it will be poorer in price, and not very good any way. There are so many objections to high temperature churning that first-class butter can not be made; twenty per cent. cream can not be churned below 60 to 65 degrees, and it will require two to three washings and workings, and that will ruin any butter, in grain and flavor. The grain can not be preserved when churned at a high temperature. If you attempt to churn thin cream at a low temperature it will froth, foam and swell until it almost fills the churn. Ata temperature of 68 to 70 degrees, churning frequently can be done in ten minutes, while an hour or longer is required when the temperature is 48 to 52 degrees. Always churn at the lowest temperature possible—if you can churn at 50 degrees the butter will be first-class, if other conditions are right. Temperature of churning room should be about the same as that of the cream. It is best to put cream in churn 2 to 3 degrees lower than the tem- perature at which you expect to churn, as the tempera- ture will rise a little while churning. See that the churn is perfectly sweet and clean—it should be scalded thor- oughly and rinsed with clean, cold water. Strain the cream into churn and add the quantity of coloring matter 165 DAIRY FORTUNES. desired, the quantity will depend upon taste of you trade. About a teaspoonful to six gallons of cream will be suffi- cient for ordinary trade. Use the freshest and best col- oring liquid. If, while churning the temperature rises too much, a little clean shaved or broken ice can be used— if the temperature gets too low, better raise it by raising the temperature of the room to 80 to 90 degrees—stir cream frequently and lower temperature of room when cream is at the desired temperature. Warm water is fre- quently poured into the cream, but it spoils the butter. A good way is to pour cream in churn, back into cream can and set it in warm water afew minutes. Stop churn. ing as soon as butter is in the granular state. Washing.—Draw off nearly all of the buttermilk through a strainer. If all of it is drawn off the granules have a tendency to pack and stick to each other. Make a weak brine of clear, cold water, and about one pound of salt to two gallons of water, strain this into churn and turn two to three minutes slowly. Draw of the brine and remaining buttermilk. The brine will harden the gran- ules and drive out most of the buttermilk. Pour in some clean, cold water through a strainex, and turn slowly a few moments; draw off this water, and if the churning is done at 50 to 52 degrees, the granules will be almost free from buttermilk, and will be ready for the salt. If the churning temperature is 60 degrees or above, an- other washing will be necessary. If the churning is at a temperature of 50 to 52 degrees, the granules will be as large as wheat grains, and when washed as I have de- scribed, they will be so hard and free from each other that they will pour out of the churn in a similar manner to that quantity of wheat. DAIRY FORTUNES. 167 Salting and Working.—If you desire to salt in the churn, let the water drain off thoroughly and then sift into the churn the salt, which should be the best and fin- est, and free from disagreeable odors—three-fourths to one ounce to every pound of butter will be sufficient. Turn slowly a few minutes, let the butter remain in the churn one to three hours, so that the salt will be thoroughly dissolved; drain off the water if there is any and turn again several minutes. If churned at a low temperature it will be ready to print or pack. If churned at a high temperature a little more salt should be used, as more will be required to expel the buttermilk, and more work- ing will be required. Let the butter stand in churn five to six hours, turning a few minutes every two hours. Salting and working. can be done in any kind of a churn, when churned at a temperature of 50 to 52 degrees, but for high temperature churning a combined churn and but- A Cheap and Convenient Butter Worker for Small Dairy. ter worker should be used. Ido not believe there is any 168 DAIRY FORTUNES. better place to work butter than in the combined churns and butter workers. If the butter is to be salted and worked outside of the churn, let it remain in churn after being washed, one to three hours; turn a few minutes, take out, salt and work as desired. Butter churned ata low temperature takes the salt readily and does not re- quire as much salt, nor as much working as high temper- ature butter. Such butter is firmer, better quality, bet- ter texture, better flavored—will keep longer and is bet- ter in every respect, than butter churned at high temper- ature. If much cotton seed meal is used, butter can not be churned successfully below 56 to 58 degrees, but at that temperature it will be granular, hard and solid. Soft butter, in which there are no granules, requires a large quantity of salt and much working, and when it is ready for market it is poor stuff that will bring a poor price and keep the dairyman who made it poor. Cost of Producing Butter. Much has been written about the cost of producing butter and in nearly every instance the writers have fallen into the same error—simply telling how much it costs when the cow is in full flow of milk. The farmer’s esti- mate nearly always ignores his own lJabor—it may not count for much sometimes, but if it does not, it is his own fault. In some of the dairy magazines I saw an ar- ticle in which the cost of butter was placed at seven cents a pound. The cost of butter depends upon how much butter the cow makes. The cow that makes 300 pounds of butter a year will be treated first as she is the ideal of most dairymen : DAIRY FORTUNES. 169 Feed and pasture (lowest estimate) ...... $32.00 JE SR ROO, Sn AO nee nae a 10.00 Interest, taxes, liability of death, etc... .. oe 68 LAE ENE “SES at Belong a ht i $4.7 .00 Mali.trom 300-pound cow .2 5... 6c) orn $ 5.00 Skim milk, after feeding ealf............. 8.00 Dera Rare any St os ne eee $13.00 uo EU STR ich Oe eR a ae a $34.00 $34.00 divided by 300 equals eleven and one-third cents a pound which is the cost. The average cost a pound for butter from a 300-pound cow is fully twelve cents a pound. “Oh, my!” exclaims the 300-pound dairyman, ““ where does my profit come in; I don’t get that much for my butter sometimes?” The answer is: Often it never comes in—the dairyman never gets any richer nor wiser. If this is true of the 300-pound cow, what about the 250, 200 and 150-pound cow? “But,” says some dairymen, “ it don’t cost $47.00 to feed and care for a cow.” It does, if you get as much as 300 pounds of but- ter from her. Let us do a little figuring at way-down prices, as- suming that the cow is fresh when the most can be made out of her, about October tst. 170 DAIRY FORTUNES. October 1st to May rst, 212 days: 7 lbs. of bran a day for 212 days—1,484 lbs., at $9: JOO-BwLOT ati eas reacts Soe Aes ee $ 6.68 3, lbs. corn and cob meal for 212 days—636 lbs., ato. 00 aytoia lise eee eg ata ae 2.86 20 lbs. clover hay a day for 212 days—4,240 lbs., Git PO. OO ATOM nach cae seca) alee ena 16.96 5 imonths pasturevat$1-50.a month. conree wane EIGEN, gen Fed oe ila Dig. Can Ce 10.00 Interest, taxes, insurance, liability of death, etc. 5.00 SEOWALT hs aio Lehr tes, ge aE LR $49.00 The price for bran is low almost everywhere—the price for corn is low, and in nearly all parts of the United States clover hay is higher. Timothy and prairie hay could be substituted, so could fodder and some other articles, but there would be a shortage in butter—$5.0o is too low for interest, taxes, etc. Live stock insurance companies want about $4.50 for insuring a $30.00 cow. The price for pasture is away down. As to the $10.00 for labor, it would be difficult to find a man to care for cows, milk, churn and sell the butter for $10.00 a head. It would make him hustle to look after more than twenty cows—they would give him $200 a year. Where can you get a competent man for $200 a year and board him- self? Most farmers pay as much as that for farm hands besides boarding them, and no man can be boarded for less than $8.00 a month. The ordinary farm hand can not make good butter and properly manage cows. Butter costs much less a pound when 400, 500 and 600-pound cows are kept. With the 300-pound cow it DAIRY FORTUNES. 171 requires good management to keep the cost of butter be- low twelve cents a pound. I have a cow that produces butter at a cost of less than six cents a pound each year, but she is not a 300-pound cow, and her calf is worth from $80 to $100 when five weeks old. At least two- thirds of the cows in the United States do not make their owners acent. A man who does not value his labor worth more than ten cents a day, and who raises corn and hay for amusement, will tell you his butter does not cost five cents a pound to produce, and frequently the butter is dear at that price, when sold. The better the cow, the less it costs to produce butter. Ring up the butcher and climb up a notch Care of Milk and Cream. To be a successful dairyman, it is necessary to know how to care for milk and cream properly. They are sensitive to odors of every description, especially the disagreeable ones, and should not be exposed to them. If the cow stable is filthy, while a cow is being milked, the milk will absorb all the filthy odors and never can be free from them. It is very difficult to have a stable sweet and clean all the time, even while milking. I have found it an excellent plan to have a neat, clean, cosy little room, large enough for three or four cows (large enough to accommodate as many cows as you have milkmen). It would not be best to give cows their grain feed until after the milking is done, but always have some choice morsel for them in their trough in the milk room—just tempting enough to make each one anxious to have her turn to be milked, come. If you can not have a separate milk room, do not keep the milk can (or 172 DAIRY FORTUNES. whatever vessel used to hold the milk), in the cow sta-. ble; if you have no adjacent room suitable, better keep ~ the can several rods from the stable rather than keep it in an offensive stable. If milk is to be separated at once, Cream Can, with Plunger Cover and Jacket. the cream can be cooled and aerated; if the gravity sys- is to be used, milk should be aerated—cooling is not necessary ; if the milk is to be sold it should be cooled and aerated—it will be sweeter, better flavored, and will keep from twelve to twenty-four hours longer, without souring. The open pan system of raising cream is the most objectionable, because the milk is exposed too much, and will absorb all odors. Cold and Warm Milk should not be mixed. Fresh milk unless thoroughly cooled and aerated, should not be put in air tight vessels—it will spoil more quickly and the flavor will be bad. A Great Mistake is made by dairymen by putting fresh, warm milk in a closed can and setting it in cold water, or exposing it to winter tempetature of 50 degrees DAIRY FORTUNES. 173 or below. The cooling of the outside of the column of ~ milk rapidly drives the heat to the center, where there is liability of decomposition. After milk or cream is thor- oughly cooled and aerated it should be put in an air tight vessel and kept at a low temperature—35 degrees will not hurt it, zezther will freezing, although some dairymen claim it will. Milk frozen solid will keep as long as you have any occasion to keep it, but it must not be exposed to any disagreeable odors. A can full of thoroughly cooled milk or cream will keep longer than a can partly filled. If I desire to keep milk or cream several days I fill. the can if possible, and stir often and change to a fresh can once or twice; if left in same can too long, there is danger; it is not best to mix milk or cream until you are compelled to mix it. Each milking or skimming, when kept by itself, nearly always will keep longer than when mixed with other milk or cream. Ice is absolutely indis- pensable to successful dairying. ‘¢ Hoodooed’’ Cream. Frequently persons tell me their cream will not churn nor whip. Any cream will churn, if you know how. The temperature must be 48 degrees or higher. Some- times cream will not churn below 65 degrees, especially if it is thin and has been mixed and been shaken much, and is stripper cream. If, after you have heated it to 65 to 70 degrees and it does not churn, cool it to 40 degrees and heat again. If this fails, cool cream to low temper- ature, let stand a few hours and draw off milk at bottom of cream can; this will make cream rich enough to churn, The milk of a cow in heat may spoil a churning. 174 DAIRY FORTUNES. The difficulty in churning, frequently is due to this milk. I have had persons tell me their cream was so thin it would not whip. ‘ Nonsense.” Skim milk will whip if it is cold enough. All that is necessary to whip any cream is to cool it to 4o to 45 degrees. Washing Dairy Pails, Etc. Only a few persons know how to wash a tin pail. If it is scalded while the milk adheres to it, the tin will be given a yellow coating that will resist almost every- thing except sand paper. The hot water acts as a mor- dant and sets the color in the milk. At first, only use tepid water and soap until the milk is removed, then you can scald as much as you desire. Always rinse your pails, milk cans and other tinware with clean boiling water and they will dry themselves. Wiping dry with a towel is a dirty habit, unless a fresh towel is used for each vessel, and then wiping is objectionable; no ordi- nary washing makes a towel clean, the lint of the towel sticks to the vessel. Nearly all wiped vessels or dishes have a disagreeable, dishwater odor about them. All milk pails, cans, etc., should be rinsed with clean DAIRY FORTUNES. 175 water before used. The separator requires careful wash- ing and when the parts are put together they should be rinsed in boiling water, cold water will do, but boiling water is better. When convenient, tin pails and cans should be thoroughly exposed to the sun. Sale and Care of Butter. Butter is a delicate article and sensitive to every dis- agreeable odor. After it is made it should be kept free from all its enemies—it is very companionable and forms acquaintance with almost anything that comes along. As soon as butter is made it-should be packed or printed and cooled to a temperature of 40 to 45 degrees, and kept there until marketed, which should be as soon as possible after it is made. Every dairyman should aim to market his butter within less than a week after it is made. If packed in wooden tubs or vessels, they should be scalded and perfectly clean—tin pails are sometimes used; they are a little expensive, but you can afford to use them if you havea fine trade. If you retail butter in bulk it Floating Thermometer. will pay to have two tin pails for each customer; let him keep one pail until empty. If you send your butter toa reliable commission house, let it be understood that your butter must be sold as first-class. If you have any other class, do not permit your name or stamp to be placed on it, let the commission man sell it- upon its own merits, 176 DAIRY FORTUNES. never claiming it to be first-class. If you make fine but- ter, it will bring good prices. Your shipping tubs must be neat and clean, and when started on their journey, should come directly from a refrigerator, where the but- ter has been cooled to a low temperature. Have your commission man keep you posted about your butter; if the trade is not pleased with it. you should know it and finda remedy. Be absolutely honorable with your com- mission merchant—make good butter and work together, and you will succeed. Prints.—If you print your butter you shéuld have more for it, provided the prints are what they should be and properly wrapped. Make each package as neat and attractive as possible, one pound prints are the most con- venient. Have them twice as long as wide, making two prints on each cake, with a division between them so the cake can be cut in two and each half have on it a perfect print. One-half pound is enough for the ordinary butter plate. If you retail the prints you should have a clean, neat butter box, with an apartment for ice. When your butter is delivered it should be cold and solid. If possi- ble have shelves in your butter box, high enough for one layer of prints. Always give full weight—remember that your prints will shrink a trifle—if your butter is properly churned and worked it will shrink but little. Never deliver any butter that is not up to the standard. Better sell it for old grease. When your customers learn that they can rely upon you for an excellent grade of but- ter and even in quality, you will be able to sell ten times as much as you can make, at a high figure. In looking for a retail trade do not conclude that rich customers always are desirable. Most rich people are stingy and buy DAIRY FORTUNES. 177 cheap butter. Clerks, book-keepers, public officers and what are termed “‘sperting ” men, such as theatrical peo- ple, horsemen, speculators. etc., pay the best prices. Your butter trade will want cream, eggs and other farm and garden products, which must always be the best and absolutely fresh. If your customer asks you whether you have this or that article, tell him the truth. If you have the article wanted, say so, and if it is not the best, tell your customer; also, tell him you will not sell him any article unless it is first-class. Collections.—Collect promptly. Show your custo- mers that you are in business for profit. Prompt collec- tions in all lines of business assist you in holding trade. If you are easy with your customers they get the idea that you are not much of a business man, Establish a pay day and adhere to it closely. If your customer quits you because you want pay for a first-class article, he is not the kind of a customer you want very long. Faulty Butter. Butter should have no faults, but most of it has. Mottled butter evidently is caused by bacteria. The gen- eral impression is that mottled butter is caused by the salt not being properly mixed. An active bacteria certainly is the cause of it. I have seen unsalted mottled butter. Flavor.—‘ Off’ in flavor means that it lacks flavor, or has a flavor that does not belong to good butter. It is due to filth, improper ripening of cream, bac- teria or churning at a high temperature. Streaked and Striped butter is caused by improperly mixing the salt and by its uneven distribution. 178 DAIRY FORTUNES. Specked butter generally is the result of too much butter- milk—not washed nor worked enough. Uneven Color is due to.imperfect working. Moldy Taste is caused by being kept in a close, moldy room, or by mold bacteria. Sticky, Fatty butter is caused by high temperature churning and by overworking. White Spots generally are caused by faulty ripening of cream. To avoid them ripen quickly. Bitter butter nearly always is a cold weather product, and may be caused by some bitter weed that the cow eats, by some peculiar condition of the cow during the early period of gestation, or by a cer- tain combination of bacteria. Rank, Rotten taste in butter is due to filth and bacteria. Some butter is ‘‘ rank ” as soon as made. This is frequently the result from cream raised in shallow pans, in a dark, filthy room. How to Hold Your Customers. To be successful in the dairy or any other business it is necessary to treat your customers properly—must be honest with them; must be accommodating; must be prompt; must do everything you promise—better do more. If you promise to furnish a customer butter, you must do it. It is no excuse to say you did not have it— it is your business to get it, if it costs you $10 a pound, If you can not get it, do the next best thing; give him several pounds for nothing. Tell him you will do it as soon as you can make it—it is your duty to do it, even though he tells you he will be your customer no longer. That is the only way to do business in any line. I have DAIRY FORTUNES. 179 paid $2.00 a gallon for cream that I sold for seventy-five cents. Why? Because I promised to furnish my custo- mer so much cream each day, and accidently I was short; would have paid $10 a gallon, not simply because I wanted to hold his trade, but because it was dishonorable in me not to make my promise good. This slip-shod method of doing business is very common. Frequently you go to a store and leave an order, and when it is de- livered you find some articles missing. The excuse is: “ Did not have them.” That is steading, pure and sim- ple. They should have gotten them, if it cost twenty times what you were to pay for them, or satisfy or offer to satisfy you in some other way. If you discommode another person, it is your duty to pay him for the trouble you have caused him. Tell your customers what you can doand doit. Give them all you promised, round measure, and you will be richly rewarded. The manner in which the business of this country—private, county, municipal, State and National, is done, is not much bet- ter than high-way robbery. Skim Milk, Hogs, Calves, Etc. The value of separator skim milk depends consider- ably upon the method of feeding it. It is more valuable when fed in connection with grain feed, corn or wheat middlings. It is more valuable to feed to young animals than to old ones. When fed to pigs until they weigh one hundred pounds its value is greatest, when fed to pigs and mixed with wheat middlings—two parts of skim milk to one part of middlings—it is worth from thirty to fifty cents a hundred pounds, when pork is worth from four to five cents a pound. It is worth about one- 1so DAIRY FORTUNES. third to one-half less when fed in connection with grain, to large hogs. After pigs get to be two months oid, I have found it more profitable to feed it sour. Fed to calves pure and sweet it is worth about fifty cents a hundred pounds. But few dairymen get more than twenty cents a hundred pounds for their skim miik and most of them get from ten to fifteen cents. Twenty cents isa fair price when properly fed. It is relished by calves and can be fed to them profitably until two years old. It is an excellent article for young heifers. To feed it successfully to any animals it is necessary to feed in con- nection with other feed—corn meal is good, but wheat middlings are much better. Calves require some addition to the milk—a small handful of oil meal is the best; middlings are good. The best way to feed linseed meal, is to boil it until it is converted into a soft jelly. It can be cooled and kept in a refrigerator two to three weeks; thin it with a little hot water and mix with the skim milk; cooking it also prevents it from scouring calves. Skim milk should be kept in clean vessels and the buck- ets used for feeding calves should be clean—bacteria are active in skim milk. The ordinary swill barrel is the source of much disease in hogs. Skim milk should be clean and fed to hogs in clean troughs, which should be where the sun can reach them during all the day, and they will not be troubled much with bacteria.. Always mix the skim milk and grain feed in a clean vessel im- mediately before feeding it. DAIRY FORTUNES. 181 Coolers. To get first-class milk and cream it is necessary to cool and aerate them thoroughly. If you use a separa- tor a cooler an aerator can be used while the cream is passing from separator to cream can, or any time within an hour after cream is separated. There are many good ones. Any tinner can make you one if you are not sat- isfied with such as youcan buy. I use one like engraving Aerator. and find it satisfactory for all practical purposes. Ice is indispensable to successful dairying, unless you live in the arctic regions. As soon as cooled and aerated, cream should be cooled to about 40 degrees and kept there un- til ready for shipment or use, 182 DAIRY FORTUNES. Milk that is to be shipped, always should be aerated and cooled to make it most palatable, and for butter, to pre- serve it. By means of a little ingenuity any dairyman can plan and construct his own cooling apparatus. If milk is drawn and handled in accordance with the rules of cleanliness, as described on another page, aerating is not particularly necessary. Cooling Tank. The cheapest and best ccoling tank is made as fol- lows: In onecorner of your creamery cut a hole through the floor, the size you want your tank. Dig deep enough to be about fifteen inches beneath floor, if you have fall enough to drain at that depth—not as deep if there is not enough fall for drainage. Wall with brick or stone high enough for your tallest cans—two feet eight inches is about right—that would reach six or seven inches above the floor. Lay brick or stone in cement—at one end at the bottom, have a little recess in the wall large enough for the stop-cock of drain pipe. Cement bottom thoroughly and the inside of wall all the way up so it will be water tight. Cement around stop-cock thoroughly to prevent leaking. Put a layer of cement about one inch thick on top of wall, making it level and the inner edges straight and even, so that a lid will close it tightly. The tank should not be more than about eighteen inches wide—wide enough for your largest can. This tank will require very little ice, and always will be sweet andclean. The lid can be hung on hinges and made to fit perfectly. DAIRY FORTUNES. 183 Ice House. | Every dairyman should have an ice house or part of one at least. It is an easy matter to build an ice house large enough for an ordinary dairy. Anice house 12x12-12 feet high is large enough for thirty cows. Several farmers can build one, dividing up the expense. Twenty- five to thirty dollars will furnish the lumber for a 12x 12 ice house, and any farmer can build it in two or three days. An air space all around, twelve to fourteen inches, filled with sawdust well packed, will be proof against heat. I prefer fourteen inches. The roof can be double, leaving, a space of twelve inches for sawdust or shavings. Chaff is a good insulator. It is a good idea to start ice house two feet in the ground, and bank all around to keep out the water. Such an ice house will hold about twenty-five tons. In putting in ice, it snould be cut in square cakes with parallel edges, so it will fit closely—as closely as brick. Set the cakes in edgewise and leave no air crevices. If you do not get a tight fit, fill in with broken ice. When filled it is a good idea to flood it with water. » It will freeze and tend to act as a cement. Cover top of ice with chaff or straw a few inches thick. Have a double door and a small vestibule or outer cham- ber, so it can be closed while you have inner door open to get ice. Thunder Soured. Nearly every dairyman believes that thunder and lightning sour milk, and most of them will continue to believe it until they are thunderstruck. It is not very difficult to convince persons who are simply ignorant, of- tenbelief is based upon a foundation that excludes rea- 184 DAIRY FORTUNES. son, consequently precludes all possibility of being con- vinced by facts. An electrical storm has no tendency to sour milk, beyond the fact that it tends to increase the temperature of the atmosphere and rarifies the air. The same condition of the atmosphere at any other time will sour milk as readily. If the temperature of the milk is kept as low during a thunder storm as when there is no thunder, milk will not sour more quickly. 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