PROFITS OF FEEDING HAT. 53 



week. If 3'ou have two or three different ehuraings of butter it 

 will nil be just the same under this ereamery system. 



A man keeping good cows, feeding them well, caring for them 

 well, treating them gentl}', and managing a dairy intelligently, can 

 make his ha}' pay him in that wa^' fifteen dollars a ton. I have 

 figured the thing in my own practice and find that to be a fact. 



I want to la}' down this foundation principle, which everj" farmer 

 should be governed b}', and that is, he should regard himself as a 

 manufacturer; he should never sell the I'aw products from his farm, 

 but should manufacture the rough, coarse material into some fin(>r 

 form. B}' that course, you see by the chart, you take little or noth- 

 ing really awa}' from the farm, and 30U have 3'our skiin-milk and 

 your buttermilk for your pigs. I sold a pig the other da}' for forty- 

 five dollars, that I am sure did not cost me anything like that sum. 

 I feed them largelv from skim-milk and shorts. 



Another thing I regard of veiy great importance : if a man has 

 a heifei- calf from a choice cow it is best to raise her on this skim- 

 milk. I have raised thirteen good skim-milk calves this year, and 

 I think they are just as good as if I had given them new milk all 

 tlie time. I have fed something else with it. 



If a farmer will regard himself as a manufacturer, and turn his 

 raw products into the finer products, and sell them, retaining all 

 the fertilizing properties of the crops raised on the farm, it does not 

 take much figuring to show where he will bring up b}' and b}'. It 

 makes all the difference between a successful farmer and an unsuc- 

 cessful one, whether the fertility of the fiirm is utilized and saved, 

 or allow^ed to run to waste. 



Question. How do you use the skim-milk in raising calves on 

 it? 



Mr. Harris. When the calves are two days old I take them 

 from the cows, but for a week give them all they need of new milk ; 

 then I begin gradually to add skim-milk to it. And anj'one who 

 has a creamery will agree with me that skim-milk saved wath them 

 is a ver}' different thing from skim-milk saved in shallow pans. I 

 take this skim-milk, heat it milk warm, put in a little oatmeal and 

 a little shorts, and I find no difficult}' at all. Sometimes I have 

 been troubled a little by the calves having the scours, but tliere are 

 ways to obviate that. 



Before I commenced making butter I found that one can of such 

 milk as I sold just about made a j^ound of butter. The cans are 



