THE DAIRY.

New Zealand Mail, Issue 810, 9 September 1887, Page 15

THE DAIRY.

The Milk Bet-urn of a Qodd Cow. In reply to the query, * WhatT quantity of milk should a cow give to bo considered profitable ? a well-known dairyman answers: 4,500 pounds ; 2,500 for the first 100 days, 1000 pounds in the 100 days followingj and 700 between the completion of that time and drying off. Prof. Brown, of Canada, in reply to a similar question, pu's the figures at 4000 pounds in 200 days, and as much as possible in the subsequent 160 days, and that every 100 pounds of milk should make three and one-half pounds of batter. Leaving out of consideration the performances of phenomenal cows, accurate records are at hand of native COW 3 with re cords of from 6,500 to 8,000 pounds in the season, which shows that a steady advance is being made in the yields of our cows. The improvement is very slow, and will continue to be until farmers raise their best heifer calves from their best cows, and have the sire With a mother of milking strains to more perfectly establish the milking habit. Selecting a Cow. A mocel useful dairy cow may be known at a glance by an expert. She has a fine, lon o' head, broad between the eyes, and a thin, wide muzzle ; the eyes are large, and of a mild expression ; the neck is thin _ and long • the ears are thin and covered within with a deep yellow skin ; the forequarters are light and thin, and the whole body has much the shape of a wedge, in size to the rear ; the legs are thm with fine bone; the belly is large and deep, with great capacity for food ; the back is broad and straight, and the ribs are well rounded towards the rear; the bones of the rump are wide apart; the tail is long and thm ; the thighs are thin and set widely apart; the udder is large and full, especially behind ; the teats are of good size, and set far apart upon a broad, level udder, and the milk-vein, so-called, which is the large vein leading from the udder and passing into the abdomen, and which is an indication of the amount of blood circulating through the milk glands, and contributing to the milk secretion, should be full and tormons in its short course. A fine horn, a deep, yellow skin, and a general elegance of form, without any heaviness or beefiness in any part, are also important indications of good quality inn cow for the dairy, Cbeam Foasiingin the Chobn.—A correspondent of the Couutry Gentleman thus states how he prevented cream foaming while churning : ‘ I had three gallons of cream, three days old, ineathern jars : put it into a room where the thermometer stood at eighty degrees. The milk when put into the churn was at 65 degrees, and the churn 60 degrees. In fifteen minutes thebntter was ready to b* taken out of tbechurn as pretty yellow butter as ever I eaw. Ibis certainly pays for heating a room and having jthe milk at the right temperature. It overcomes the troable of milk foaming in churning and having the butter hard tocome.’