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ON THE
MANAGEMENT
OF THE
WRITTEN FOR THE USE OF DAIRYMEN,
BY
Oman. ine FD AE
Professor of German and History, Baltimore City College.
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16/8 C-
ON THE
MANAGEMENT
OF THE
DAIRY.
WRITTEN FOR THE USE OF DAIRYMEN,
BY
Cc. F) RADDATZ,
Professor of German and History, Baltimore City College.
BALTIMORE:
THE SUN BOOK AND JOB PRINTING OFFICE,
1872,
Entered according to Act of Congress, in the year 1872, by
Cc. F. RADDATZ,
In tie office of she Librarian of Congress, at Washington. Alt rights reserved.
SS
TO
HON. HORACE GREELEY,
OF NBW YORK,
This little work is respectfully inscribed as a token of appreciation
of the great efforts made by him to improve agriculture in the
United States.
PREE ACH.
if IJ venture to write on the management of the dairy, I
am moved by the following reasons, viz. :
First—The frequently-uttered complaint that good butter
for keeping is hardly to be obtained, and the prevailing want
of system with so many of our American farmers in the
management of the dairy.
Second—The desire to give to others the benefit of my
knowledge on the subject, partly obtained through my own
observations, but mainly derived from conversations I had
from time to time with my late father, a North German
farmer in one of the most fertile districts on the Baltic, who,
in consequence of his excellent improvementsin dairy man
agement, was made a member of the first agricultural socie-
ties in Europe, receiving diplomas to that effect ; and
Third— To add to the comfort of the citizens of my adopted
country by furnishing them with good butter for their break-
‘fast tables.
But one correct method, based mainly upon principles of
natural philosophy, is possible. I am not so bold as to as-
sert that mine is such, and I am also aware that not every
farmer is able to make his establishment as complete as I
would wish to haveit. Tonly ask that this method, acknow-
ledged as first-rate by the most practical dairymen in Europe,
be given a trial, and the result will, I think, prove that I have
vi
rendered useful service. The farmer may take from it what
best suits his circumstances. Undoubtedly a good many
things brought forward by me, my farming friends know
already, but whether they are as well acquainted with the
causes and influences which effect good or bad results in the
matter, as it is desirable they should be, is not so certain.
These, therefore, I will endeavor to explain.
I shall always try to be plain and explicit, avoiding all
theoretical expressions, which, at the best, are but caleu-
lated to tire our ‘honest farmer and make him stick to the
rules his father and grandfather followed before him. [ will
be particularly obliged for any communication or hints
from my readers on the principles and methods given in
this little book; in fact, would most earnestly solicit them,
for in that way a work of value to our foremost citizen, the
farmer, might be the result.
ON “ELE,
MANAGEMENT OF THE DAIRY.
FEEDING THE COWS.
A good clover meadow is preferable to any other. White clover
is again much better than red, because cows give better and richer
milk from it. Red clover alone makes the milk watery. Next to
it stands a good, healthy grass meadow, free from sour herbs.
If the dairy is particularly dependent upon the sale of milk or
fresh butter in small quantities for immediate use, other things,
such as timothy, beets, oil cake, meal, or small grain, etc., to pro-
duce an increase of milk in the cow, may be used; but if it is the
intention to make a butter that «ill keep, 1 would recommend only
clover and good grass on the meadow as well as in the stall. To
give grain of any sort to cows, when clover and good hay are
abundant, is only excusable where a very advantageous custom for
milk and fresh butter is on hand, or in consequence of unusually
high prices of butter. Jt never makes the butter any better.
STALL FEEDING.
The greatest regularity and punctuality should be observed in
winter stall feeding. Summer stall feeding I have only seen on very
small farms. Proprietors of large farms were in most cases opposed
to it, particularly from climatical reasons.
8
HERDING.
The grazing of the cattle in enclosed pastures is an excellent
thing where the locality and a high state of cultivation admit of it)
else a correct, judicious herding seems to answer better the preser-
vation and advantageous use of the meadow, and is gaining ground
among the dairy farmers. I have seen it practised successfully on
large farms with numerous herds. It is the following:
The herdsman (a sensible, active man) must have his herd in
command as a major his battalion. The herd slowly moves ahead,
nearly ina line. This order is got at by the herdsman walking in
front and in the centre of the line, his two dogs flanking the wings.
If the herd is small, one dog suffices. This is particularly necessary
where the meadow is in the neighborhood of cornfields, to prevent
their spoliation. The cows soon get used to this order, and all
injurious running and chasing becomes unnecessary. Herding in
this way has two advantages :
1. The cows, in being prevented from running quickly over the
pasture, do not crush more under their feet than they eat. Every
grazing animal is much inclined to get ahead of its neighbor. This
greediness in them, if not stopped by the herdsman, will cause a
useless, hurtful running.
2. The running in hot weather is injurious, because the milk in
the udder becomes still more heated, and later would greatly hinder
the forming of the cream. This nonsensical running, especially
against the wind, is no doubt very often the cause of colic in the
cow, and this dangerous sickness seems to attack the best cows
soonest, because they eat quickest and greediest.
The herdsman to whom a herd, such a large capital, is entrusted,
should be, as I have said before, active and sensible, not old and
decrepit. He should have some knowledge of veterinary practice,
particularly know all about cows when calving. He should treat
9
well the animals under his care, not beat, kick, or unnecessarily
run them. His implements, such as chains, ropes, etc., must be
kept in order, and handy.
THE COW HOUSE.
Strict attention should be paid to all parts of the cow house;
sound feed, cleanliness in the stalls, punctual feeding, likewise place
the cows according to their temper, not two evil disposed animals
together, also as the one or the other loves a warmer or cooler spot-
The cow house should be airy, but not exposed to draft. The
strewing of straw should be well attended to, the more the better
for the cows, particularly in winter, when cold. The stalls must be
cleaned three times a week, and the feeding floors or troughs swept
twice aday. In fact, everything in the cow house should be calcu-
lated to make the animal feel comfortable in it.
_ CLEANLINESS IN THE COW HOUSE AND OF
THH ANIMALS.
Perfect cleanliness throughout the cow house, to keep out the
stench, should be the rule, else the milk will suffer from it, even
during the milking. And here I would call attention to an un-
pardonable neglect so often met with at cow houses. I mean the
perfect disregard of the valuable manuring fluid which is produced
in cow houses and from dung hills, and which so often is left to run
into a ditch or creek near by, instead of being caught in some vat
or vessel, and used as a most valuable manure. Yet every farmer
knows that without manure worn land cannot be cultivated. One
must have seen European farms, where they cannot afford to waste
anything, to make this great error in some American farms right
glaring. Currying cows as an act of cleanliness I would recom-
10
mend, and the daily washing of the udder must be attended to by
all means. All this has considerable influence on the health of the
cow, as well as on her productiveness of milk. It now and then
happens that a cow, heretofore good, suddenly shows a decrease in
her milk. This never should be a reason for neglecting her; on
the contrary, she should have a very comfortable, clear, airy but
warm place, and the best of feed. She will soon recover, provided
an actual disease has not set in. In the tending of calves in the
cow house, special regard should be paid to those which show the
marks of future great milk productiveness, and as such are intended
to be added to the stock of the dairy farm.
WATERING.
Fresh, pure water in the stall and on the field is as important as
sound feed.
THE MILKING PLACE.
Where the locality admits of it, the milking place should be as
near as possible to the dairy. My reason for thisis: In the hot
season the milk leaves the udder very warm, and in this state, if
driven or carried a long distance, easily curdles, a fact very detri-
mental to the future process of butter-making, as I shall show
later. It is even injurious if the object is but to sell fresh milk.
Where circumstances do not permit a near proximity of the milk-
ing place to the dairy, a shady and cool spot, where the cows are
least bothered by flies should be chosen, else a good deal of milk
will be wasted and made dirty by running and beating. The milk-
ing place should be strewn with straw, to give the cows that want
to lie down a clean and dry bed to keep their udders clean.
iii
THE ICE HOUSE.
Dairy farmers who can possibly afford it should build an ice house.
Practical experience teaches, and natural philosophy demonstrates,
that the milk must have taken a certain degree of warmth, 56 deg. to
59 degrees Fahrenheit, to produce a good, not cheesy cream, suitable
for buttering, and in order to have a thoroughly clean formation
of the cream. This process, also, occurs at a higher tempera-
ture, but the milk then easily curdles, communicating this to the
cream, and the latter again to the butter. The milk must have as-
sumed a certain degree of sour before the cream separates from it,
but it should not by any means be too sour. The quicker the milk
raises the cream, the better the cream is; consequently, the milk
should be brought as quickly as possible to the temperature of
56° to 59° F., (which makes a good thermometer all-important in
a dairy). The cooling of the milk is done easiest by taking some
large pieces of ice (small ones melt too soon) in a large tub, covered
with a cloth, from the house to the milking place, and here dis-
tributing them in the large buckets intended to bring the milk
home. The milk is then poured on it, to remain, of course, no
longer than necessary. To the bucketful a clean wooden plate
(flat) of about the same circumference as the surface of the milk is
put on it to prevent the spilling of it. The diameter of the buckets
at the top should be less than at the bottom. This shape greatly
prevents the spilling of the milk while driving. The wagon to
which the buckets are hung when driving home must be long and
consist, in fact, of nothing else but two long beams resting on the
axles. The longer the wagon the less apt the milk is to spill. But
the best and purest ice, as a matter of course, can only be used.
Ice houses above the ground are preferable to those under-ground,
because the ice remains cleaner and clearer in them and the water
from it can more easily flow off. Below the surface of the ground
the ice soon gets to smell, hence worthless for our purpose.
“
12
The whole process of milking and the transport home must be done
quickly. Immediately on arriving at the dairy the milk is taken
from the buckets, strained and poured into the bowls.
' MILK BOWTLS.
Since more attention has been paid to dairy management milk
bowls have been made of different materials—iron, tin, zinc, earth-
enware, glass and wood. All metal bowls, enameled on the inside,
have the fault that the enamel easily breaks in some places, the
milk penetrates through these cracks, sours from it, and thus be-
comes useless; besides, they are expensive fora beginner. Earth-
enware bowls, well glazed on the inside, as used in England, are
preferable, because they are cheaper, keep the milk cool, and the
glazing is less apt to crack; yet this will happen in carelessly hand-
ling them, particularly in stowing them away one in another. Such
damaged bowls should be immediately removed from the dairy, as
they quickly spoil the milk in them. The shape of these bowls is
not exactly what it should be. They are too small at the bottom;
but Iam aware that it has its difficulties to make the sides as
straight as they should be; nevertheless, of late the shape is greatly
improved. Glass bowls have also. their faults. They likewise, as
it seems, cannot be made with straight sides and bottom. They
are easily broken and heated, retain heat too long, and take, as I
am told, electricity from the air. This last objection I can hardly
grant and do not believe it to be of much influence. I rather con-
sider this more the case with metal bowls. As far as cleanliness is
concerned, the glass bowls stand highest.
The old straight-sided wooden bowls, in some parts of Germany
still in use, are, as to the shape and wear, preferable to any other,
but require a great deal of attention and work in keeping them
clean. They should be made carefully in every part—no caulking
18
matter whatever used between the staves or bottom. Their mate-
rial should be hard, well-seasoned oak or beech, without knots,
from which the acid has been well drawn. Their in and outside
must be worked perfectly smooth, the hoops white and clean. They
must be painted inside at least twice a year with the best of oil
paint, (linseed oil, red lead and varnish,) and after painting and
drying stand from eight to twelve days, filled with clean, cold
water, renewing the latter daily at least twelve times. This pro-
cess of renewing the water (twice or three times a day) should be
kept up for three weeks. The dairy man will find it to his advan-
tage to keep always a number of bowls in reserve, else he might
be obliged to use some that are not thoroughly prepared. It is as-
tonishing how quickly the milk acid penetrates into the wood, and
when this is the case the milk in the vessel is lost.
In drying the bowls in use, after scrubbing and rinsing, they should
be placed in such a position as to allow all dampness to entirely
evaporate as quickly as possible. In the hot sun they must not
stand, as it hurts the wood. With all wooden vessels used in the
dairy I would urge the most minute finishing and cleanliness. If
metal vessels, they should be scrubbed clean with ashes every day.
Ifthe place for cleaning the milk bowls and the other dairy vesseis
is near the dairy, care should be taken to keep the door of the lat-
ter shut while working, to prevent smoke, bad smelis or steam from
entering it. It is an excellent practice for the manager of the dairy
to keep the door of his dairy locked and not allow any one who
has nothing to do with it to enter it.
Whatever kind of bowl may be used, before pouring the milk into
them they should, cleaned and dried as they have been, again be
carefully wiped out with a clean cloth. They should be strictly
examined and smelled to be sure that every particle of sour has
been removed. One cannot be too careful in this, for, although it
does not matter much about the contents of one bowl, the spoiled
2
14
contents of one will surely ruin that of twenty and more when i
the further process mixed together. Comparing the different kind
of bowls, it seems as if the earthen have the advantage. They ar
cheap, stand a good knock, and are easily cleaned; but one shoul
reject those with bad glazing and too narrow at the bottom.
In some of the first dairies in Germany, as I have said before
they never ceased to use the old-fashioned wooden vessel or bow!
objecting to all others, and I will now explain why its shape (equa
diameter at top and bottom) is preferable.
Earthen Bowl. Wooden Bowl.
The formation of the cream in the milk occurs in small globule
and fibres, which, as a greasy substance, lighter than the milk
when in the proper state for this process, rise perpendicularly t
the surface. If this formation is to be uniform, the milk must stan
equally deep in all parts of the bowl, from bottom to surface. >>
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