Farming.

Opunake Times, Volume III, Issue 139, 1 November 1895, Page 3

Farming.

BREED OF COWS

We extract the following from ihe dairying leaflet issued by the Department of Agriculture : A variety of opinions exist as to the best breed of cows for the supplying of milk to cheese and butter factories, many believing that there are certain bieeds adapted for butter-making purposes and others lor cheese-making, but more exact information obtained in recent years disproves these beliefs, and the fact is now well established that the quantity and quality of milk combined indicates its true commercial value for either cheese or buttermaking. Certain breeds are more noted for quality than quantity, others for quantity more than quality, and others, again, equally balanced in these important qualifications; but, under the equitable system of paying for milk according to the percentage of fat contained, quantity and quality are equally important. Another very essential feature in dairy cows is that of responding to good feeding and careful handling by an increased quantity. The general-purpose cow, by which an attempt is made to combine milk and beef-producing qualities, has not been found to be a profitable one. If a beef-producing animal is desired, it is well to breed for that purpose, but in a dairy cow the object should be to secure an animal that will respond by giving all-over and above the requirements of the system —in the milk-pail. The best breed of cows — the business cow—for modern requirements combines quantity and quality at the smallest cost of production, responding to liberal and judicious feeding and careful handling. It is better to have a small herd, and every one a good cow, than a large one containing many unprofitable animals; and every dairyman should adopt means by which at the end of each year an approximate estimate of the number of pounds of milk given and the pounds of fat contained from every cow could be arrived at, rendering an intelligent selection easy, and by breeding from the best cows only and thoroughbred bulls from good milch families a splendid herd would be secured at a small cost.

BRIEF SUGGESTIONS TO SUPPLIERS.

1. Milk from cows in good health only should be used. 2. Until after the ninth milking it should not be offered to a factory. 3. Care and cleanliness should be observed in everything pertaining to surroundings and utensils. 4. A liberal supply of cheap, succulent, wholesome food should be provided. 6. Turnips, rape, and weeds common in bush pastures give an offensive odor and flavor to the milk of animals which eat them. 6. Cows should not be allowed to drink stagnant, impure water. 7. Tin pails only should be used. 8. All milk—this applies equally to the evening and morning messes—should be strained and aired immediately after it is drawn, and every utensil used should be perfectly clean and sweet. 9. Provision should be made to protect the milk from rain during the night, and from the heat of the morning sun. 10. Whey should not be taken home in the same cans as the milk is delivered in. The acid in the whey takes off the tinning, and exposes a rough surface, which is difficult to clean, and frequently causes a distinctly offensive flavor in the cheese. 11. Strainers, aerators, pails, milkcans, and all utensils used should be cleaned thoroughly immediately after their use. Rinsed with cold water, washed in tepid water to which has been added a little soda, and a subsequent scalding with boiling water prepares them for airing that they may remain sweet.

12. Cans and lids with broken surfaces should be discarded, as the crevices form breeding-grounds for unfavorable organisms. 13. Only pure, clean, honest milk should be offered, and verily you will receive your reward.