WATER AND DAIRYING

Hawke's Bay Herald-Tribune, Issue 62, 31 March 1937, Page 15

WATER AND DAIRYING

Clean Supplies Help The Miu Qnality EFFECT ON COWS HEALTH The water supply on a dairy farm is a most important item, and is, inde.ed, one which oi'ten. causes . Hawke's Bay farmers much concern. A dairy cow needs lots of water — much more than any qther farm animal — and she should be provided with all the clean, pure water that she will drihk. The amount of water .required by a cow varies according to conditions, but it is geiterally stated that an average cow reqtiires 12 gallons a day. Some of this water is, of course, obtained from green, eucculent feed, but most of it must be provided by the water supply, if the farmef desires to get the best. results from his herd-

Some farms are more fortunately situated than others In regard to their source of supply, but, no matter what water is used, great care should he exercised in seeing that it is rightly cared tor, and that it is not a means of conraminating the cream supply of the farm. The quality of cream is spoilt more often than is generally imagined by water, and particularly by water trom dams or water-holes. Impure water will not only give milk a peculiar taste and smell, but is dcfinitely imhealthy for the eow. Much damage is done by the mud and dirt that cling to the udder and body of the cow when it wades into the dam for a drink, and which afterwards fall into the bucket during milking, if care is not taken to clean the uddera thoroughly beforehand. Microbes of a harmrul nature, which live in mud and dirt are catfried to the milk in this way, pass on into the cream, and cause trouble, euch as ropiness, gassiness, and an unclean flavour which invariably means second-grade quality.

Farmers can do a lot to prevent suCh defccts arising in their cream, and the logical first thing to do is to prevent the cows from wading in dams or from roaming in low, swampy places. Such areas should he fenced off to prevent undue pollution from animals, and the water pumped to a conveniently situated drinking trough. This gives a good, clean supply, which not only eliminates cream troubles and effects a saving ofwater, but it must nececsarily have a beneficial effect on the health of the cows. The pumping of water from a dam, ereek, or other source also provides a ready means of efficiently cooling cream, because water, on its way to the drinking trough, can be made to run through a trough containing cans of cream. In this way, no water would be wasted, and a very excellent cooling device eould be permanently installed at comparatively little cost. The quality of the water used for eleansing utensils on the farm should also be good. Troubles may occur in cream if the water used for rinsing cans, buckets, and other utensils is im-' ! pure. It has been found that water from tanks adjoining dairy buildings is often polluted from dust and dry manure, washed from the roofs by rain. It is advisable, tlierefore, to take no risks with tank water, and to boil it before using it on utensils. Water is a necessity for good milk production and profitable farming, but it should on no account b© allowed to exert a damaging effect on farm dairy produce.