THE DAIRY.

Oamaru Mail, Volume IV, Issue 1003, 8 July 1879, Page 4 (Supplement)

THE DAIRY.

A FEW HINTS TO DAIRYMEN. In America, the greater part of the work of dairying is now carried out moat scientifically. The rule of thumb fashions haw long since grown unpopular, or nave been banished by the culture which several institutions have afforded. That attch ts the case was plainly exemplified at the International Dairy Fair held recently tn JNew York, where nearly all modern appliances fur the dairy were ti> be seen by the side of tho best dairy products. We have several reports of this event, all more or less instructive, the best of which, tn our opinion, feeing that forwarded by the eminent dairyman, Mr. L. S. Hardin, to the Agricultural Gazette. In this the leading features are set forth and commented on in a terse but practical manner. From the writer we learn that tit the processes of butter-making, there was a y#py (marked fchange in the designs for cream-raising from the usual exhibits oE former fairs. Heretofore the shallow settlers had it all their own way, and innumerable designs were always on hand for setting milk in pans as broad and B hallow as billiard tables, with device for punning water, hot or cold, over, under, through, or around the milk, for heating or cooling it, as the state of the weather might refivrire, with aerators, pumps, and churns tor driving or admitting air to the milk. But at this fair, milk tor creamraising was enclosed tn tin cans 20 inches deep, more or less hermetically sealed by sin icing it below the water or enclosing it in boxes and refrigerators, to keep tt from the air. By practical teats, however, tt baa been proved that this deep setting is not economical; if not aided by a lowering of temperature. Mr Hardin holds that, t<> <>et all the cream from milk tn deep cans, the milk most be brought down t.» 4t> Fahrenheit within three hours after tt is taken from the cow, and must re nun n at this temperature for twenty-four hours. It seems that with American dairymen tho rute runs thus:—Milk set deep for raising cro;tm should bo kept not less than twenty-four hours at a temperature between 32 and 40 for the best results; and, if set shallow, between BO and 80. Cream should btt churned at a temperature ranging from W> to 63, depending upon the outside temperature, malting the crcum coldest in hot and warmest to cold weather. Water lor washing butter should be at a temperature of These are hints which our dairymen ahontM keep in mind, for there is no matter of greater importance to the butter-maker than the temperature of his dairy. That teuivuratura is o£b overlooked tn tuts ci>u>n> wo have ample pro*>f, and it is with regret wo admit that there are few d.itrtsa. so constructed that it can be controlled. INTELLIGENCE OF COWS. The London Milk Journal saysi— ik That cows have memory, language, signs, and tho means of enjoying pleasant association combining for aggressive purposes, has been recognised, but scarcely to the extent the subject merits. Travelling tn Italy many years ago-, we visited some of the dairy farms in the neighbourhood of t errara. Interspersed among much of the low-lying unhealthy hind, remarkably lot the prevalence on it of very fatal forms ol antra* in th" summer season, are tme nudulaUng pus ore l >nds, and the herns are ,i. ,v i,i. v\ • iiuppened t«> »'••>!,• • = a fiiiMi.-lii.iis".- ••• lit' af'rem«)oiv when ttu cows west' r.o Ik h;'l!\r»L A h i'l of uvwr oue utuuUed w»ro grazing wards. The -women took their positior ■with, stools close to the house, and as thi cow* approached names were called ont

which at first were, wo thought, addressed to the milkmaids. Rosa, Florenza, Gnilia, Sposa, and many names which were noted by tts at the time, were called oat by the overseer, or one of the women, and we were astonished to see cow after cow feeding or chewing the end, and make direct, sometimes at a trot, for the woman who usally milked her. The practice we found, was not confined to one farm : all the cows on each farm knew their_ respective names and took up their position jii3t as readily as the individual membere of some large herds in this country turning from the fields to take up their place 3 in the sheds." IMPORTANT HINTS ON MILKING. One would think that the above subject is sufficiently well understood at the prosent time without any fnrther instructions with reference to it, but never was there a greater mistake made. Hundreds of dairymen begin t» complain that their cows are drying up early while they have good feed and plenty of it. We were talking with one of the leading dairymen with reference to the matter the other day, and hts »>pinion coincided with ours in this respect, and he claimed that more cows were spotted by being improperly j handled than by poor food. T» got the greatest yield of milk the cows should be j milked regularly, quietly, and thoroughly, j yet quickly. Generally speaking, twice a day is often enough, but there are cases when it becomes necessary to milk three times, but these are comparatively rare. At K o'clock, morninz and evening, is as near the risht time, ail things considered, as any. Milking should be done quietly, without any scolding or kicking or otherwise hurting or exciting the animal, and she will then habitually come gladly for the operation, stand quietly and let down her full ttow. It should be done thoroughly, as nearly as possible always by the same person. There is a great difference in milkers ; some will get the last drop, while others will leave the richest part in the udder. It lias been proved to the satisfaction of all good dairymen that the strappings will yield from 10 to 20 per cent, more cream than the rest of i the milk ; how important it is, then, that the cow should be milked clean. Besides, if she is not made to yield all that she has daily, she will dry up sooner, and gradually fail in the quantity until it decreases perceptibly. Cows should never be hurriedly driven to and from the pasture, as it agitates and heats the milk, if before milking, and tends to make them wild after the milk has been drawn. We had an opportunity of seeing the results of a change in the management of cows on Pleasant View Farm a short time ago. The proprietor, Mr. Sonthworth, met with a severe accident, which confined him to the house for nearly a week, during which time strangers were employed to attend the cows, and, although they were treated kindly, still it was different from their usual treatment, and the milk pail showed a much smaller yield, and the ci>ws themselves became restless and refused to " give down" as formerly, although, as before stated, they were treated with the greatest kindness and milked by experienced hauds. But when he was able to come to the barn again the cows soon fitted the pait3 as usual, and that, too, with no change of food —Field and Farm.