LECTURES AND ESSAYS. 501 



ier at the bottom and nine and one-half at the top, holding four gallons. I 

 milk at 6 A. m. and 6 p. m. regularly, and feed at the same time of day always. 

 For three years have fed mangels, and can notice a loss of milk in two 

 feeds without them. My cows shrink on raw potatoes and go dry on sour 

 apples. Deep setting and quick cooling is best. I milk, myself, into a 

 strainer pail and stanchion my cows on a platform, keeping them clean and 

 let no straw or rubbish get in my milk. 



Mr. Spaulding: Has anyone fed ensilage for milk? A neighbor of mine 

 uses it and tells remarkable stories of its success. He sells milk to the 

 Lansing condensing factory and they praise the milk very highly. 



Prof. Johnson: We have fed ensilage since 1881, and corn or clover 

 ensilage is unquestionably the cheapest and best food for stock in winter. 

 Hiram Smith of Sheboygan, Wis., feeds it very extensively with bran for 

 butter making, and says he can teach a bright young man in two weeks how 

 to make first class butter. 



Mr. Friend: How about oil meal? My experience has been disappoint- 

 ing. 



Mr. McKee : On the Harrison farm, near the College, we had a good many 

 cream customers and other milk customers, and we fed as near clear corn 

 meal as we could to produce cream, and we had no success with oil meal. 

 The same was true on a dairy farm near Buffalo where I was when a boy. 



Mr. Johnson : Will Mr. English say how the Red Polled compare with 

 Durham for milk and butter? 



Mr. English : As good as some and better than others. 



Mr. McKee: On the Harrison dairy farm if we wanted quantity of milk 

 we bought natives and if we wanted cream we bought Durhams. 



Mr. A. B. Johnson: It used to be the practice to skim after milk thickens 

 at the bottom. On a dairy north of San Francisco, of 160 cows, we did this 

 and used shallow pans until some Swedes taught us deep setting and sweet 

 skimming, so as to make cheese of the sweet milk left. Our butter had 

 been as good as theirs, but they made more from the skim milk than we 

 did by feeding our sour skim milk to the hogs. Our cows were Durham 

 grades. 



We made for the San Francisco market and found one and one-fourth 

 ounces of salt per pound necessary to insure the butter keeping six months. 

 Why does heating cream facilitate butter making? Because it is usually 

 kept too cold. The milk room should be 60° to 70° the year around for 

 best results. In Michigan, people do not salt the cattle enough. I salt 

 daily, morning or evening, or both, a handful for one-half or a dozen cows, 

 and you will never need to chase after your cows, they will come themselves. 



SWINE ON THE FARM. 



BY J. W. HIBBARD. 



Read at the Flint Institute January 31, 1889. 



If there be any fact in feeding that is thoroughly settled, it is that no 

 animal intended for food is being properly managed that is not gaining in 

 weight. It is estimated that the amount of corn required to winter a 100 

 pound pig is ten bushels, or about three pounds per day. If only this 



