Page 20 Advertisements Column 1

Press, Volume LXXII, Issue 21746, 31 March 1936, Page 20

AUCTIONS. H. MATSON AND CO. RAGGING DAIRY COWS.

Tj*Oß numerous reason?, as well as •1 those of economy, it Is sound practice to rug dairy cows, at night during the witner season, and occasionally in the day time as well. The advantages of rugging are now cognised, the principal one being that it saves a large amount of animal heat which would -otherwise be lost, ana leads to a corresponding reduction in the milk yield. The cow that is never rugged will require a good deal of extra feed to make up for the heat she loses by unnecessary exposure to cold winds and wet and frosty weather, and even then she will not give the same milk and butter production as she would with s little extra attention of rugging. When the rugs are taken off the cows they should be hung on the rail of. the stall of each cow to dry. if necessary. and be ready for use again.

COW RUGS. COW RUGS. HORSE COVERS. HORSE COVERS. H. MATSON and CO. have now received to hand the New Season’s Supply of COVERS. For Lowest Quotations Call on us. Cow Covers from 7/6. Horse Covers from £l. ■I

HANDLING DAIRY UTENSILS. Dairy operations constitute a phase of agriculture to which science is rendering no small amount of assistance, yet there are a few little things in connexion with the work requiring only semi-scientific explanation, that are not executed generally to the best advantage. Keeping the utensils sweet and clean is a long, long stride toward good products. We have seen industrious dairymen labour conscientiously to do the work properly, but their efforts were robbed of their due reward because some step in the operation was not executed in accordance with the principles underlying that particular move. For instance, in a painstaking, way boiling water is often poured into pails and crocks to rid them of remaining particles of milk or cream. The motive is good, but the manner of doing it is very unwise. If luke-warm water be used first it will cleanse the utensil much more effectively, and if this step be followed by a liberal use of boilmghat water then the container will be sterilised to some extent from all germs which might be lurking in obscure places. The peculiar effect of hot water upon the miL- or cream makes it difficult to remove it from the hollows or creases in the vessel. This principle applies to all dairy utensils. In preparing a churn for use, hot water should be used first. The churn should be well scalded, and then cooled down before using. The water of high temperature will destroy the moulds that may be growing on the wood, and it will close the pores of the wood so that the cream or bujter will xiofc adhere to it. By cooling the churn the temperature of the cream will not be raised while churning, and yield soft, greasy butter. After the butter has been taken from the churn, rinse with warm water to remove any buttermilk that might remain in the pores of the wood. Follow this with hot water to remove any fat that might have lodged within. It is never well to use any scan or soap powders in the churn. Dairy washing powders or lime water are preferable. To keep the churn free from taints or odours, a small handful of lime is often allowed to remain in some water in the chum. A small quantity of lime water in the last rinsing is also beneficial. One of the essentials in good butter making is to allow no odours or taints to exist in any utensils connected with the operation. The proper use of deodorants and water will result in an improved product.

■WATER INCREASES MIILK YIELD. Although watery foods stimulate the flow of milk, they should never be fed in. excess to dairy cows. A proportionate amount of dry material, such as hay, oat straw, grains, or cake, should be fed as a supplement. A cow fed on dry foods alone will go off to a very considerable extent in her milk yield. But if she is given a supply of fresh, lush, spring grass, there will be an astonishing rise in her yield. As almost three-parts of the grass consists of water, it is clearly evident that moisture has a lai »*e effect on the milk yield. Such rich, juicy fods as maize, cabbages. turnips, and brewer’s grains are invaluable in dry weather, when the milk yield has a tendency to fall off. As an instance, green maize contains 82 per cent, of water. It is better to supply cows with water through their food than to give them plenty of water to drink separately. A cow fed on foods rich in moisture, with a supply of cake to keep her in good bodily health, plus an adequate supply of pure fresh water, will produce more and better milk than one fed on dry food alone, and allowed as much water as she will drink. Milk contains 87 per cent, of water, therefore a cow’s drinking water should be as pure as possible.

HE KNEW I At 14 years of age he was of the opinion he knew a little. At 21 years of age he was of | opinion his father was a fool. j At 28 years of age he was of } opinion he knew everything that | was worth knowing. At 35 years of age he began to think his father knew some- | thing, ; At 42 years of age he was positive his father had been a wise old man. At 49 years of age he was of opinion that his father had been a very wise old man and he had been a fool. PRUSSIANS COST LESS TO FEED. Despite their large frames, economical feeding is claimed to be a characteristic of Friesian cattle. This fact has received world-wide publicity through experiments conducted by the United States Department of Agriculture, In a recent investigation, during which the production of each cow and the feed consumed.were carefully recorded, it was disclosed that 2001b less grain were required per annum for the Friesians to produce the same i&uantify of butter-fat as another pegidder-framed yet popular breed. I;t ' H. MATSON and CO.