DAIRY COWS.

Waikato Times, Volume XXIX, Issue 2378, 6 October 1887, Page 2

DAIRY COWS.

In the course of the proceedings of the Yorkshire Agricultural Show, Canon Bagot LL.I)., gave a lecture on “ Cream setting and Churning in the HoipcHaij-y,” in which ho impressed upon his hearers that if they wanted a good dairy they must have a good cow, and must give it that kind of food that would produce the largest amount and, at the same time, the highest quality of milk, by which latter was meant the milk which would give the largest umount of cream. They must always bear in mind that two-thirds of the food they put into a cow went, to sustain the running powers of the machine, and that only one-third went to the manufacture of milk. The sort of cow they ought to have depended very much upon the climate and soil, but as a rule he found in Ireland that On good laud a cross between a Shorthorn and an Alderney or Guernsey or a Guernsey and Aryshire produced fine milk. Cleanliness in every department of dairy work was also essential for the production of good butter, and milking should bo done rapidly and with gentleness. When they had got the milk from the cow the first thing was to strain it as quickly as possible, always remembering to strain it before putting it into the setting pan.