Dairy Skimmings.

Te Aroha News, Volume V, Issue 212, 23 July 1887, Page 4

Dairy Skimmings.

It is asserted that miik from a c<w -suffering from tuberculosis is not only liable but absolutely certain to produce that -disease- in the human boings who drinks it To Prevent Butter Sticking to Prints. —It may help some youug dairy folks to know that a batter stamp should always be washed in cold sail water before it i* used. If soaked in hot water the butter will stick to if, but never if goaked in cold biine. Tljo salt aWoibed by the wood keepa it moist while in use. Skim milk is a product w lnch buyers of milk are constantly fearfulccf getting, simply because that is not what they ostensibly buy. It is believed, though, that if &kirn milk were otlered as tkim -rnilk^ and at cor respond ing piices, as much of it would sell as of pure milk. Skim milk dairies \\ ould no doubt in many .places be a great success. Tin: Ayrshire cow has, and truly, been called the model duiry cow, as uniting a l'jrge How of milk, rich in both fat and casein — good for butter and cheese, nays the American Davy Wmhl. Her model is con ect as a milk producer, but she is not so uniform in her flow (rf milk nor so continuous, as fchc Jersey or the Netherlands cow The Jersey his hereditary qualities in the direction of milk rich in cream, says an 1 exchange. The Guernsey, a breed deriwd from the same general line of ancestry, itlarger, a deeper milker, -and corn< s next the Jeisey in the butter (fat) quality of the milk. Individual Jersey cous have produced the kugest quantity of butter, on special feeding, in a given time, ol any other known breed.

! Value of Goon CrfßßftE.— The great bulk of die cheese made goes into consumption in such an immature and indigestb'e condition ns to be prejudicial, in a measure, to health, and much of its usefulness i-? thereby lo=t. The consequence is that aheese is rated at only half its possible value by the public. Cheese, properly made and thoroughly cured to render all its mbstance* available for food, has twice the value of meat for sustaining Hie, and is fully as easily digested and fuity as wholesome.

Ckkam Foaming ivohih Churn*. — A cor respondent of the Country Gentleman thus states hou* he prev-cnted cream founing while churning: "I had four gallons of cream, three days old, in eaithen jais : put it into a room where the thermometer stood at SO degrees. The milk when put into the churn was at 63 degrees, and the churn GO degrees. In fifteen minutes the hatter was ready to be taken oulof the churn, as pretty yellow but ter as I e\ er raw. This certainly pays for heating a room and having the milk at the light fcempeiaturo. It ovei comes the tron bio of cream foaming in churning and having the butter hard to come."'

The Milk Rktobn ior a Good Cow-— ln rep 1 }' to the query, * What quantity of milk should a cow give to be considered profit able ? ' a well-known dairyman answers : 4,500 pounds ; 2,800 pounds tor the tirst 100 days, 1.000 pounds in the 100 day? following, and 700 between the completion at that time and drying off. Prof. Brown, of Canada, in reply to a simi ar question, puts the figures at 4,000 pounds for 200 days, and as much as possible in the subsequent 165 days, and that every 100 pounds of milk should make three and one-hajf pounds of butter. Leaving out of consider ation the performances of phenomenal cows, accurate records are at hand of native cows with records of from 6,-1500 to 8,000 pounds in the season, which abows that a steady advance is being mad€ 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 moic perfectly establish the milking habit.

Hard Udder in a Cow.— This is a very frequent trouble, especially with heifer?, about which we aie often consulted by correspondents. We itave generally used hog's lard well rubbed in Ito soften a hard udder. We notice that a correspondent of am Englieh journal recommends goose grease to be rubbed in after the heifer or cow is milked. He saye : — "The grease must not be too fre-ely used, or the heifer will take cold. For this reason I do not advise it except in severe cases. I am of course referring to heifers which have just produced their first calf, and whopo udders at such times are usually very hard. One way to soften them, and the simplest, is to keep tbe calves away from their mothers, and allow them to suck twice a day, drawing a small quantity of milk from the heifer before the calves are let out. Under this treatment the udder will become all right in the couise of a week or ten days, and the heifer will be almost broken in as well If the hardness is due to a swollen udder pure and simple, the querist had better fhgten his cow up, bathe the ailing quarter with warm water, and then apply some of the oil sold by Day and Sons, of Crewe, or Day, Son and Hewitt, of Baker street, London. It is advisable also to milk the quarter several times a day until the milk and udder aro all right again. If such matters are not taken in hand early, the probability is the quarter will be lost entirely." In their advertise ment elsewhere in this issue Messrs Day, Son and Hewitt give their address as 22, Dorset-steet, London.

The Superiority of Factory Butter.— Why does dairy factory butter generally fetch a better price than the average butter from private dailies ? The secret of it probably lies here. It is better butter, and ono prime reason for its being better is, because the man who makeß the butter does not own the milk, and therefore has to stand the criticism of those who do furnish it. When a man has fifty or one hundred persons wondering why he does not get the highest market price for his butter, he is very apt to do it. When the buttermaker owns all the milk be is too easily satisfied with the quality of his make of butter.

Treacle fok Dairy Cows. —A writer in Farm and Home, (England* says that, dairy keepers will find treacle a rich, , wholesome food for dairy stock. From one to two quarts a day may be given, mixed with cut chatf and pulp if the animals are having root?. &s treacle is a good condiment, it is well to make use of it for .that purpose ; therefore, whatever chopped food, meal, cake, or corn the cow gets, all, he says, should be sweetened with the .treacle.* .Coarse damaged hay or grain may, be worked up, although he never advises the use of mouldy or damaged hay or corn, however disguised for cattle, more particularly dairy oows. Soipe people, however, like t<? use^it :up.