Dairying

“ 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. ”

“ The cow should not only be a good milker, but give milk suited to the line of dairying pursued. If cheese making is the object, there must be a large flow of milk rich in caseine. In butter making, a large flow of milk is not essential, but there must be a large percentage of fat in it. And the breeding must be such as to keep up the status of the herd. Some depend on purchasing cows, and exercise great care and judgment in so doing. In exceptional cases, a herd may be kept up in this way. But somebody must breed and rear good cows, or soon none can be had at any price. ”

“ 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 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. ”

“ The milk, as fast as drawn, should be removed from the place of milking, lest it absorb odors from the droppings, the breath, or the exhalations from the cow's body—or even from the sweat and grime of the person and clothes of the milker—for milk is extremely sensitive to these influences. It is much more so than is popularly supposed, and should be put in a sweet atmosphere as soon as possible when drawn. Fine fancy goods, with the most delicious and delicate flavor, cannot be made from milk that has been exposed to the influence of a foul atmosphere. ”

“ As a rule, it may be said to be the duty of every dairyman to breed from the best blood obtainable, and to rear the heifer calves from his best cows. Unless this condition is fulfilled, the dairy as a whole must run down. It is only by constant care and breeding from the best that the present status can be maintained, and possibly a little progress made. It should be the ambition of every dairyman to constantly improve the value of his herd, and to make progress in every department of his dairy, while improving the quality of his product. ”

“ 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. ”

“ The water must be sweet and clean enough for the human stomach. Abundance of such water is more essential in the pasture—for the cows to drink while secreting milk that contains 87 per cent. of water—than it is in the daily-house, where a small amount of water will answer, if ice is used, and hence can more easily be obtained pure. ”

“ 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. ”

“ 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. ”

“ 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 addition of barley water and lime to the baby's milk is folly. The various forms of modified milk do not give as good results as the addition of water and a little milk sugar, as previously described. If you believe in such modifications as the top milk method and the addition of starchy substances and lime water, I refer you to your family physician or text-books on infant feeding.
It is difficult to improve on good cow's milk. It is well to remember that the human organism is very adaptable, even in infancy. The principal factors in infant feeding are cleanliness and moderation. ”

“ Though I do not imagine your knowledge of a dairy to be very great, I suppose you are aware that the milk is drawn from the cow into a can or wooden pail, and brought into the dairy, where it is strained, and then put into shallow vessels or milk-pans, in which it is left for several hours in order that the cream may rise. ”

“ 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' and distillers' refuse, and the like—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. ”

“ Here dairy system's understood,
And they are made both large and good.
LINES READ AT A DAIRYMAIDS' SOCIAL, 1887. Where the young lady waiters were dressed as dairymaids.
Throughout the world they do extol
The fame of our town Ingersoll,
The capital of dairyland,
To-night it seems like fairy land,
The youth and beauty here arrayed,
So sweet and neat each dairymaid.
And worthy of a poet's theme,
Sweet and smooth flows milk and cream,
For song or glee what is fitter
In this land of cheese and butter,
But no young man should be afraid
To court a pretty dairymaid. ”

“ The young which may be destined for maturity, should be supplied with milk from the dam until weaning-time. No food can be substituted for the well-filled udder of the parent, which is so safe, healthful, and nutritious. If from any cause there is deficiency or total privation, it must be made up by that kind of food, meal-gruel, &c., which, in its composition, approaches nearest in quality to the milk. At a more advanced age, or the time for weaning, grass, hay, roots, or grain, may be substituted, in quantities sufficient to maintain a steady but not a forced growth. ”

“ 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. ”

“ As the value of milk and its products for human food became more generally recognized and all-the-year-round production was forced, it was found necessary to feed the cows heavily in winter too, not only hay, but also grain and succulent food such as beets and corn-ensilage (green corn cut, stalks, cobs and all, and packed in a silo) , and science was taken into play to formulate Balanced Rations containing the proper amounts and proportions of the various nutrients—Protein, Fat and Carbohydrates. ”

“ Strange to say, we have our best milk when the winter has almost killed the grass, or when the weather is too stormy for the cows to go out; for then they are fed with the tops of pea-nut plants, either green, or dried like hay, and up for sale in great bundles. This is delicious food for the cows, and when they have it then we have good milk indeed, with a thick, white cream upon it.
HE NATIVE HUMPBACK COW.
Sometimes they have cut grass to eat, which has [99] been brought from steep places on the hills to which the cows cannot go. ”

“ In general, those substances may be regarded as the most important articles of diet which furnish, with the greatest facility of digestion, the largest amount of these elements.
Milk is regarded, perhaps correctly, as the plainest and simplest kind of food. Cow’s milk is composed of:
Milk, being furnished by nature as the only food for the young of the mammalia during a certain period of their existence, contains all the elements necessary to the nutrition and the growth of the body. ”

“ 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. ”

“ Again, there is one sort of Cattle, which tho' we feed them in the finest Grass, and best Pasture, will never yield a rich Milk; while on the other hand, there are some sorts of Cattle which will yield a rich Milk for Butter in any Pasture: tho', as I have observ'd before, the Milk and Butter will be ill tasted if the Cows fed upon Crow-Garlick, Alliaria, or Saxifrage. What I have said of this, with regard to the making of Cheese, must here be consider'd; that is, if the Cows feed upon short fine Grass, there will be more Cream in the Milk than if they feed upon long rank Grass. ”

“ The cow that is from a stock famed as heavy milkers, does not tend to lay on flesh, but, on succulent diet especially, the greater part of the nutritive matter assimilated goes to the production of milk, and she remains thin in flesh no matter how heavily she may be fed. Many such cows never go dry, but give a liberal yield of milk up to the day of calving, and if measures are taken to dry them up, it is done at the expense of a sudden plethora, as the milk giving system does not at once accommodate itself to the laying up of fat and flesh. ”

“ HEAVY MILKING. In dairy cows, of milking breeds, the drain on the system is liable to prove too great, under a ration-for-milk, warm sloppy mashes of grains, bran, middlings, roots, distillery swill, exclusive diet of silage, saccharine roots, or marc, warm drinking water, a warm atmosphere, liberal salting, and enforced idleness in the stall, with careful stripping of the bag. The butter cows, (Jerseys, Guernseys, Alderneys, etc.) are especially liable to suffer, as the greater the yield the more the system is robbed of the adipose material which is so needful to a vigorous health. ”

“ By keeping the calf on the fresh milk, whether he take it directly from the udder, or warm from the pail, all risk of disordered bowels is avoided. The milk is precisely adapted to the perfect health and thrift of the young, and whenever we substitute for it any other food, we must watch carefully that not the slightest mismanagement produces disorder, lest more is lost by disease or want of improvement, than is gained by the milk of which they are robbed.
The first milk of the cow after calving, is slightly purgative, which is essential to cleanse the stomach of the calf. ”

“ 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. ”

“ ARTIFICIAL NURSING. Should the mother afford no milk by reason of malformation, or otherwise, the child should be accustomed to the most healthful kind of food from the first. Milk from one animal should be sought. Animals that are fed on corn, hay and fodder, make the best milk in winter; those fed on clover and cured hay, the best in summer. The milk of animals fed mostly on turnips, cabbages, and potatoes, is more apt to disagree with the stomach. ”

“ 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. ”