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 D A I R Y - F A R M I N Gr. [food and milk production. 8. Whitewash the cow house once or twice a year ; use gypsum 41. Do not allow the milk to freeze. 42. In no circumstances should anything be added to milk to in the manure gutters daily. prevent its souring. Cleanliness and cold are the only 9. Use no dry, dusty feed just previous to milking ; if fodder is preventives needed. dusty, sprinkle it before it is fed. 10. Clean and thoroughly air the cow house before milking ; in hot 43. All milk should be in good condition when delivered at a creamery or a cheesery. This may make it necessary to weather sprinkle the floor. deliver twice a day during the hottest weather. 11. Keep the cow house and dairy room in good condition, and then insist that the dairy, factory, or place where the milk 44. When cans are hauled far they should be full, and carried in a spring waggon. goes be kept equally well. 45. In hot weather cover the cans, when moved in a waggon, with a clean wet blanket or canvas. the cows. 12. Have the herd examined at least twice a year by a skilled THE UTENSILS. veterinarian. 46. Milk utensils for farm use should be made of metal and have 18. Promptly remove from the herd any animal suspected of being all joints smoothly soldered. Never allow them to become in bad health, and reject her milk. 1STever add an animal rusty or rough inside. to the herd until it is ascertained to be free from disease, 47. Do not haul waste products back to the farm in the cans used especially tuberculosis. for delivering milk. When this is unavoidable, insist that 14. Do not move cows faster than a comfortable walk while on the the skim milk or whey tank be kept clean. way to the place of milking or feeding. used for the return of skim milk or whey should be 15. Never allow the cows to be excited by hard driving, abuse, 48. Cansemptied, scalded, and cleaned as soon as they arrive at the loud talking, or unnecessary disturbance; do not expose farm. them to cold or storms. 49. Clean all dairy utensils by first thoroughly rinsing them in 16. Do not change the feed suddenly. warm water ; next clean inside and out with a brush and 17. Feed liberally, and use only fresh, palatable feed-stuff's ; in no hot water in which a cleaning material is dissolved ; then case should decomposed or mouldy material be used. rinse and, lastly, sterilize by boiling water or steam. Use 18. Provide water in abundance, easy of access, and always pure ; pure water only. fresh, but not too cold. 50. After cleaning, keep utensils inverted in pure air, and sun if 19. Salt should always be accessible to the cows. possible, until wanted for use. 20. Do not allow any strong-flavoured food, like garlic, cabbages, and turnips, to be eaten, except immediately after milking. 21. Clean the entire skin of the cow daily. If hair in the region Food and Milk Production. of the udder is not easily kept clean, it should be clipped. In tlieir comprehensive paper relating to the feeding 22. Do not use the milk within twenty days before calving, nor for three to five days afterwards. of animals, published in 1895, Lawes and Gilbert discussed amongst other questions that of milk production, and MILKING. directed attention to the great difference in the demands 28. The milker should be clean in all respects ; he should not use made on the food-—on the one hand for the production of tobacco while milking ; he should wash and dry his hands meat (that is, of animal increase), and on the other for the just before milking. 24. The milker should wear a clean outer garment, used only when production of milk. Not only, however, do cows of milking and kept in a clean place at other times. different breeds yield different quantities of milk, and 25. Brush the udder and surrounding parts just before milking, milk of characteristically different composition, but inand wipe them with a clean damp cloth or sponge. 26. Milk quietly, quickly, cleanly, and thoroughly. Cows do not dividual animals of the same breed have very different like unnecessary noise or delay. Commence milking at milk-yielding capacity; and whatever the capacity of a exactly the same hour every morning and evening, and cow may be, she has a maximum yield at one period of milk the cows in the same order. her lactation, which is followed by a gradual decline. 27. Throw away (but not on the floor—better in the gutter) the Hence, in comparing the amounts of constituents stored first two or three streams from each teat; this milk is very up in the fattening increase of an ox with the amounts of watery and of little value, but it may injure the rest. 28. If in any milking a part of the milk is bloody or stringy or the same constituents removed in the milk of a cow, it is unnatural in appearance, the whole should be rejected. necessary to assume a wide range of difference in the yield 29. Milk with dry hands; never let the hands come in contact of milk. Accordingly, Table V. shows the amounts of with the milk. 30. Do not allow dogs, cats, or loafers to be around at milking nitrogenous substance, of fat, of non-nitrogenous substance not fat, of mineral matter, and of total solid matter, carried time. 31. If any accident occurs by which a pail, full or partly full, of off in the weekly yield of milk of a cow, on the alternative milk becomes dirty, do not try to remedy this by straining, assumptions of a production of 4, 6, 8, 10, 12, 14, 16, 18, but reject all this milk and rinse the pail. 32. Weigh and record the milk given by each cow, and take a or 20 quarts per head per day. For comparison, there is sample morning and night, at least once a week, for testing given at the foot of the table the amounts of nitrogenous by the fqt test. substance, of fat, of mineral matter, and of total solid matter, in the weekly increase in live-weight of a fattenCAKE OF MILK. 33. Remove the milk of every cow at once from the cow house to a ing ox of an average weight of 1000 ft)—first, on the clean dry room, where the air is pure and sweet. Do not assumption of a weekly increase of 10 ft), and, secondly, allow cans to remain in the cow house while they are being of 15 ft). The estimates of the amounts of constituents filled with milk. 34. Strain the milk through a metal gauze and a flannel cloth or in the milk are based on the assumption that it will contain 12'5 per cent, of total solids—consisting of 3'65 layer of cotton as soon as it is drawn. 35. Cool the milk as soon as strained—to 45° F. if the milk is albuminoids, 3‘50 butter-fat, 4'60 sugar, and 0-75 of for shipment, or to 60° if for home use or delivery to a mineral matter. The estimates of the constituents in the factory. fattening increase of oxen are founded on determinations 36. Never close a can containing warm milk. 37. If the cover is left off the can, a piece of cloth or mosquito made at Rothamsted. With regard to the very wide range of yield of milk per netting should be used to keep out insects. 38. If milk is stored, it should be kept in tanks of fresh cold water head per day which the figures in the following table (renewed as often as the temperature increases to any material extent), in a clean, dry, cold room. Unless it is assume, it may be remarked that it is by no means imposdesired to remove cream, it should be stirred with a tin sible that the same animal might yield the largest amount, stirrer often enough to prevent the forming of a thick cream namely, 20 quarts, or 5 gallons, per day near the beginning, layer. and only 4 quarts, or 1 gallon, or even less, towards the end 39. Keep the night milk under shelter so that rain cannot get into of her period of lactation. At the same time, an entire herd the cans. In warm weather keep it in a tank of fresh cold of, for example, Shorthorns or Ayrshires, of fairly average water. quality, well fed, and including animals at various periods 40. Never mix fresh warm milk with that which has been cooled.

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