FARM AND GARDEN

Te Aroha News, Volume XII, Issue 1783, 30 October 1895, Page 2

FARM AND GARDEN

[Dairying Service, Leaflet No. 5.] MILK FOE CHEESE- AND BUTTER-FACTOIi lE3.

(By J. B, Mac Ewan, Chief Dairy Expert). Developements and increased knowledge in the manufacture of the finest qualities of dairy products emphasize the necessity for the delivery of milk at cheese- and butter factories and creameries in a pure and wholesome condition. Excellence of quality in the finished product will be largely governed by the care and attention given by milk-suppliers to this branch of the industry. The very stability of the country depends upon the i telligent and painstaking effort of. the dairyman to produce the raw material in the most economical manner, enabling them to meet the keen soifipetition of other countries,aud to deliver the milk in the best condition, rendering it possible, to manufacture an article of uniform excellence of quality that will command the very highest prices available, and establish an enviable reputation for the country. <\

BREED OF COWSA variety of opinions. .exist as to the best breed of cows for the supplying of milk to cheese- and butter factories, many b.elieving that there are certain breeds adapted for butter-making purposes and others for cheese-making, but more exact information obtained in recent years disproves 'tnese beliefs, and the fact is now well established that the quantity and quality of milk combined indicates its true commercial value for cheese-or butter-making. Certain breeds are more noted for quality than quanity, others for quantity more than quality,'and others again, equally balanced in these important qualifications; bat, under the equitable system of 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 kind and careful handling by an increased quantity- The general-pur-pose 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 is to secure an animal that will respond by giving all —over and above the requirments combines quantity and quality at the smallest cost of productionjjresponding 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 udprofitable animals; and every dairyman should adopt means by. which kt the end of 'each roar.“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 intelligentoselection 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., • ' ' : y MILKING. / '

Cleanliness in every particular should be observed. Remove any dirt adhering to the udder with a ' clean damp cloth, and milk with dry hands; It is no more difficult to mijk with dry hinds than with wet, and it is certainly more cleanly. The milking should be done quietly and gently. Dogs should not be employed to drive the cow 3 to the milking-yards or stables. No loud talking or disturbances that will iritate the cows should be allowed, and, as far aS possible, the mikling of each cow should be done by the same person, and at.equal intervals.--The use.of the leg-rope is not recommended, as it is a disturbing element, and should not be necessary when the cows are handled quietly. ,The milk should be strained immediately after milking, to remove any impurities that may have fallen into it. t FEED. ' ’ . -:- ''

Careful attention-should be exercised in providing an abundance of cheap, suc ulent, wholesome, nutritious feed. It only pays to feed well, and when .the summer, grass is watery and weak in feeding substance it i 3 judicious to allow of crushed or chaffed oats, bran, and other grains being fed. Nothing excites: such "a liberal secretion of milk as grass, but it is well to fortify the cowVsystem by the addition of solid foods. To guard against shortage of feed ascertain times of - the year, provis'oi should be made -'or the growing of g ei feed?' such :'as oats, barley, wheat, an i vetches mixed, mangolds and Indian corn, judgement being used as to which is best adaptodjfpr the varying "conditions in different parts of the conutry. Where conditions are favourable for the growing an 1 maturing of Indian corn, it will be found to be one of the best and cheapest feeds for the production of milk, and it is specially, adapted for winter feeding by either drycuring or by the use of silos. Turnips, turnip-tops, rape, or anything of a similar nature should never be fed to milking cows, as they frequently give offensive flavours to the milk, which detracts from the quality and value of the finish© 1 article. Cows should have free access to salt danly. This applies more particularly to parts remote from the sea. Experiments go to show that the milk from cows having free access to salt, as compared with those that have not, .will keep from souring twenty-four hours longer, and the cows will give from 14 to 17 per cent more milk, all other conditions of treatment being equal. . WATER.

Cows should always have free access .to a plentiful supply of pure water- Every reasonable precaution should he taken to guard against their drinking stagnant, impure water, or water that has been contaminated by decaying animal hi itter. The milk from cows which drink such water is a continual menace and danger to the public health: and. the .quality of the manufactured article cheese aud butter—is depreciated in commercial value. Cows which are denied a sufficient quantity of pure water will not give as much milk, or milk of as good quality, as when plenty of water is supplied with wholesome feed. (To be- continued.)