Dairy

“ Each man goes through the usual ordination ceremony and then receives one of the new mu containing some of the new pep, which he takes to his dairy. Each new dairyman also provides new dairy vessels, and, when he reaches his dairy, purifies the mu and the new dairy things in the way already described. He puts the vessels into the dairy and then goes to milk, taking some of the new pep in his milking-vessel, and thereafter matters go on as usual. Each new dairyman fasts while going to his dairy with the new pep, although the rest of the people are feasting. ”

“ Milk, either in its natural state, or in the form of butter and cheese, is an article of diet so useful, wholesome and palatable, that dairy management, which includes all that concerns its production and treatment, constitutes a most important branch of husbandry. The physical conditions of the different countries of the world have determined in each case the most suitable animal for dairy purposes. ”

“ A peculiar feature of the dairy industry is the fact that it is constantly moving. The dairy herds begin to pasture in the lowlands as soon as the snow melts, and as fast as the snow line recedes up the mountains the cattle follow. The milk is converted into butter and cheese wherever the herds may be, and the second crop of grass below them is cut and cured for winter forage. ”

“ It embraces the feeding and management of milch cows, the supplying of cream and milk, and the making of butter and cheese, etc. The term dairy husbandry is applied to a system of farming under which cows are kept and bred, and the principal crops grown with special reference to the dairy herd. Dairy was formerly used to designate the place or house where the milk was kept, cheese was made, etc. Like almost all other occupations, dairying has become in recent years divided into several distinct and special lines. ”

“ One of the especially attractive features pertaining to the dairy section is the exhibit of 150 high-grade Holsteins for utility purposes. This herd is in full flow of milk and is maintained by a large milk condensing plant. This exhibit, in the daily care given these perfect specimens of dairy cattle, the yield of Milk, the quality of feed and the appliances used, forms one of the most attractive units in the department. An important event in this section was the pure milk and cream contest, June 14 to 19, in Congress Hall. ”

“ I have no doubt from what you say, that your cows are kept in the cow-house during the night, and only turned out during the day, as this would account for the difference in the quantity of milk. But such a mode of management, though it saves trouble to the dairy-maid, who finds it much easier to milk the cows in the cow-house than in the open field, is bad for both the cows and the dairy; as the cows, after feeding on grass all day, cannot of course relish dry food at night, and [Pg 310] whenever they fast unnaturally very little milk is secreted. ”

“ As I am differently circumstanced,—a considerable portion of my dairy produce being intended for butter, for which poor milk is not adapted,—and as I fatten not only my own cows, but purchase others to fatten in addition, I have endeavored to devise food for my milch cows adapted to their maintenance and improvement, and with this view I have paid attention to the composition of milk. ”

“ It has always kept an open mind on the subject of dairy methods, especially relating to the handling of milk and cream in large cities, and in practice have kept fully abreast of scientific research.
EVERY housewife should be interested enough in the purity of the milk and cream that she uses in her household to personally inspect the Dairy from which the supply comes. A visit to the City Dairy is a liberal education in all pertaining to methods for clarifying, pasteurizing, and delivering in bottles, "air-tight," safe and wholesome milk. ”

“ The general treatment of milk and the management of cream have been already alluded to in a former chapter. It has been seen that the first requisites to successful [220] dairy husbandry are good cows, and abundant and good feeding, adapted to the special object of the dairy, whether it be milk, butter, or cheese; and that, with both these conditions, an absolute cleanliness in every process, from the milking of the cow to bringing the butter upon the table, is indispensably necessary.
Cleanliness may, indeed, with propriety be regarded as the chief requisite in the manufacture of good butter ”

“ There being a great difference in the quality as well as in the quantity of the milk of different cows, no dairyman should neglect to test the milk of each new addition to his dairy stock, whether it be an animal of his own raising or one brought from abroad. ”

“ Food and Water.—The natural food for the dairy cow in summer is grass, and where rich, succulent grass and clover grow in abundance, as on the fertile meadows of Holland and the Channel Islands, or the Swiss Alps, the highly cultivated Danish farms, the eastern and middle-western states of America, etc., dairying early reached its highest development. ”

“ The supply of milk is conducted, to a large extent, by towns' dairies, which depend for their supplies upon the dairy farm in the country, and 76it is obvious that a certain period of time must elapse, in the generality of cases, before a town's dairy receives its supply in the ordinary course, and this constitutes the greatest difficulty in modern dairy practice, owing to the liability of the milk to absorb bacteria, which during transit may multiply enormously. ”

“ In the regular operations of the dairy, however economically conducted, there will always be more or less refuse in the shape of whey, butter-milk, or skim-milk, which may be consumed with profit by swine, and which might otherwise be lost. Dairy-fed pork is distinguished for its fineness and delicacy; and the dairy refuse, in connection with grains, potatoes, and scraps, is highly nutritious and fattening.
There is a wide difference between the profit to be derived from the different breeds. Some are far more thrifty than others, and arrive at maturity earlier. ”

“ And people naturally like dairy foods. They taste good and are fat-rich with a high satiety value. Dairy makes you feel full for a long time. Dairy is also high in protein; protein is hard to digest and this too keeps one feeling full for a long time. But many people, especially those from cultures who traditionally (genetically) didn't have dairy cows, particularly Africans, Asians and Jews, just do not produce the enzymes necessary to digest cows milk. Some individuals belonging to these groups can digest goats milk. Some can't digest any kind except human breast milk. ”

“ Within the last twenty years, since associated dairying has been introduced, great progress has been made in the dairy—but not greater than in many other occupations, nor out of proportion with the growth of population. ”

“ The dairy of a ti is always called poh, whatever its shape may be, and at those places where there is, or should be, more than one palol, each has his own dairy. In these cases the work of one dairy goes on quite independently of the other, each palol being only allowed to enter and work in his own building. ”

“ Grass growing spontaneously on good, sound, meadow land, is in general deemed the most proper nutriment for those cows which are kept for the supply of the dairy. When, however, other green food cannot be procured, the tops and tenderest parts of furze may be chopped, bruised, and given to them. It is affirmed that this vegetable is greatly superior to fodder; as it increases their milk, without imparting any unpleasant flavour. ”

“ The Milk from this Dairy is delivered to consumers absolutely pure and free from any adulteration whatever, and has been for over eight years. The Cows are largely Jersey Blood, and the milk will run on an average 14 per cent. in cream, and is becoming richer every year, by the increase of the Jersey Blood. About five hundred cows are milked daily, which ranks this Dairy the largest in the world. ”

“ During the former they can either be sty-fed or pastured, or both; and there is also a greater variety of vegetables and green food for them, as well as of dairy refuse; while in the winter they must be home-fed, and in most cases their diet limited to roots, peas, beans, or other such dried food, and wash composed of the scanty residue of the dairy, or supplied from the house or brewery. ”

“ It is not far underground, as you see, and the windows are large, for the sake of light and air. But it is always cool in summer and sufficiently warm in winter, and dry as well. Here is our dairy. There is the cream separator, of which we are very proud, and there is the churn, of an improved pattern. It is not much work, in these days, to take care of the milk of a dozen cows."
"But where, Jean, are the potatoes, turnips, onions, and all that? ”

“ Some practical dairymen think that with a dairy of twenty or thirty cows they can keep from forty to fifty swine, by turning into the orchard or the pasture, in early spring, and as pigs, where they will easily procure a large part of their food, till the close of fall, when they are taken in and fed up gradually at first, but afterward more highly, and fattened as rapidly and turned as soon as possible. ”

“ The practice of taking the milk register, as followed in a well-known dairy, may be briefly described. The cows are always milked in the stalls, and during summer they are brought in twice a day for this purpose. After each cow is milked, the pail containing the whole of her milk is hung on a spring balance suspended in a convenient position, and from the gross weight indicated there is deducted the already known weight of the pail. ”

“ I have already treated largely concerning this Particular, in my Works of Husbandry, and I shall therefore proceed to speak of the Management of Milk in the Dairy for making Butter; for I am very sensible, that many Farmers might have twice the Benefit from their Dairies, if the Articles of Butter and Cheese were consider'd in a rational way, and the old Custom could be broke through ”

“ The city milk supply comes from a large number of farmers who produce milk as a side issue. The methods of feeding and caring for cattle on these farms is in the main contrary to the instructions given by the dairy department at the State Farm. The men who made dairying a business here were learning and following agricultural college methods. They had good grade dairy cattle and produced fully twice as much per cow as do the farmers now in the business. ”

“ I have found in my own practice, and in the practice of the most successful dairymen, that, in order to encourage the largest secretion of milk in stalled cows, one of the best courses is, to feed in the morning, either at the time of milking—which I prefer—or immediately after, with cut feed, consisting of hay, oats, millet, or corn-stalks, mixed with shorts, and Indian, linseed, or cotton-seed meal, thoroughly moistened with water. If in winter, hot or warm water is far better than cold. If given at milking-time, the cows will generally give down the milk more readily. ”

“ Cows fed on turnips in the stall always produce butter inferior to that of cows living upon the fresh and aromatic grasses of the pastures.
Succulent food in which water abounds—the green grass of irrigated meadows, green clover, brewers’ refuse, distillers’ refuse, etc.—increases the quantity, rather than the quality, of the milk; and by feeding these substances the milk-dairyman studies his own interest, and makes thin milk, without diluting it with water, though, in the opinion of some, this may be no more legitimate than watering the milk. ”

“ If all the Mamas who don't buy City Dairy Milk would come and see how much care we take in clarifying, pasteurizing, and putting the Milk in "bottles air tight" and then keeping it cold until delivered, we are sure they would want to give their little girls and boys City Dairy Milk, no matter how much it cost.
Another thing Mamas should remember is that Milk contains just the nourishment that "Our Little Patrons" need, in just the proper proportions to "build up, to stay up, both body and brain," and this nourishment in Milk is in a form more readily digestible than in any other food. ”

“ As we have just seen, a man in paying reverence to the dairy bows down and touches the threshold with his forehead, and the threshold also frequently plays a part in the dairy ceremonial. The dairyman bows down and touches the threshold of his dairy before entering upon his work, and this is also one of the acts performed on his entrance into office on ordination. ”

“ Every dairyman should have a good dairy house distinct from the dwelling apartments. It need not, necessarily, be a separate building, but it should not be subject to the inflowing of odors from the kitchen and sitting rooms. The dairy house should be so constructed that the temperature may at all times be kept under perfect control. ”

“ I have often heard Dairy-men remark, that Cows are apt to give more Milk on the land they are bred upon, than others who come from a distant soil. I would always recommend to every Dairy-man, wherever it is in his power, to convey running streams into his Dairy-ground,—to encourage his Cows to frequent scowers in Brooks, or running Streams ”

“ The Dairy.—Dairymen will find a great advantage in cheese making, by putting their milk, which is to stand over night, into small air-tight vessels. They will also find it an advantage, when it thunders, to suspend the vessels by a cord or chain, as the jarring of the shocks, which sour the milk, will, in a great measure, be prevented. We may prevent the commencement of sourness, which takes place in milk standing in large quantities, by a wooden follower being fitted to the vat, and pressed on the milk. ”