DAIRY 



DAIRY FACTORIES 



foo<l may be derived from brewers' and distillers' 

 Drains ( \ Im-li.-l per day Ix-ing a full allowance for 

 a large cow ), and from turnips a favourite variety 

 at present l>fin^' tin- Kosterton hybrid. Turnips, 

 \\li.-n given in excessive quantities, produce an 

 objectionable taste in the milk and butter, but as 

 an ingredient in a liberal and well-balanced diet 

 tln'\ iii.iv IKJ used with impunity, where milk is the 

 product wanted. Swedes and mangels are not so 

 li;il>lc us common turnips to taint cow products, and 

 as they keep well when stored, they are reserved 

 for use during the winter and spring months. Cows 

 in full milk require a daily allowance of perhaps 5 

 to8lb. of concentrated food a mixture of various 

 farinaceous meals and oil-seed cakes along with 

 bran, which acts as a corrective as well as a food sub- 

 stance. Bean meal is prominent among the meals 

 for encouraging a flow of rich milk and at the same 

 time maintaining the condition of the cow. Tur- 

 nip.-, unless liberally supplemented, are liable to 

 reduce the condition. The ingredients in the fowl 

 mixture should be determined by their market 

 prices from time to time. There is a decided 

 advantage in giving a mixed food, as compared 

 with one variety, provided a proper proportion is 

 secured between the albuminoids and the carlx>- 

 hy<l rates one to rive is a good ordinary average 

 to aim at under ordinary circumstances, hav- 

 ing estimated oil as equivalent to two and a 

 half times its weight of starch. Not only must 

 the proportion of the components of a food mix- 

 ture be adjusted, bnt the total bulk of the food 

 must be great enough to distend the stomach 

 sufficiently to promote healthy action in the diges- 

 tive system. About 30 Ib. of dry food substance 

 is a good allowance for a healthy milking cow of 

 one of our large breeds. If that were given entirely 

 in the form of concentrated food, such as meal and 

 cake, the animal could not chew the cud, and im- 

 paction of the rumen would result. The practice 

 of charring straw into very short lengths is associ- 

 ated with the same danger. Dry rodder, more 

 especially straw, is vastly unproved for milk cows 

 by cooking either steaming it, or throwing warm 

 water over it, and covering it up for a few hours. 

 In spring, before the grass comes, the flow of milk 

 in newly-calved cows is often largely developed and 

 maintained by treating hay in this fashion, and 

 supplying them with the hay tea and the solid resi- 

 due mixed with meal. When very large quantities 

 of concentrated food are used, it is safer to add to 

 the daily allowance of each cow from 1 to 2 Ib. of 

 molasses, which supplies not only a valuable in- 

 gredient of food, but maintains a healthy action in 

 the organs of digestion. Without some such pre- 

 caution the percentages of ailments and deaths, in 

 the case of cows kept under a high- pressure system 

 of feeding, are likely to be considerably above an 

 average. Epsom salts should never be given to a 

 cow in milk, as they permanently reduce the yield 

 for the season ; 8 to 10 Ib. or warm treacle is 

 more rapid in its action, safe, and free from injuri- 

 ous after-consequences. Bought concentrated food 

 lias another function than the alove to perform. 

 Its ash ingredients which pass away in the manure 

 make good to the land the considerable loss of bone- 

 earth and other valuable substances which are 

 removed in dairy products more especially milk. 

 See CATTLE, BUTTER, CHEESE, MILK. 



Dairy Factories* As a special business dairy- 

 ing has been extensively developed in America (the 

 United States and Canada in- c< , pyr i fh , 18M ^ ig7, .nd 

 eluded) during the latter half IMO in u u. s. by j. B. 

 of the 19th century, mainly LlpplnooM Company - 

 through the introduction of the peculiarly Ameri- 

 can factory system, or associated dairying. The 

 first factory was organised in the state of New 

 York, by Jesse Williams, in 1800, ami the result 



being exceedingly favourable in regard to the 

 quality and increased market value of the pro- 

 duct ( which was then cheese only ), many other 

 factories were organised, until in 1866 there were 

 nearly 500 of them in operation in the state men- 

 tioned, the cost of these being about $1,000,000 

 (200,000), with a stock of cows worth, at the 

 then low valuation, at leant $10,000,000. The 

 farms thus associated were then worth, for the 

 million acres covered by them, not more than 

 $40,000,000 (8,000,000), or an average of $40 per 

 acre. Five years later there were factories in 

 several of the states and also in Canada ; the list 

 comprising 946 in the state of New York, 103 in 

 Ohio, 46 in Illinois, 5 in Kentucky, 4 in Minnesota, 

 34 in Wisconsin, 26 in Massachusetts, 32 in Ver- 

 mont, 14 in Pennsylvania, 7 in Iowa, 2 in Indiana, 

 and 1 each in Virginia, North Carolina, Tennessee, 

 Kansas, and Connecticut. This associated industry 

 became known in foreign countries as the ' Ameri- 

 can system of dairying,' and was quickly intro- 

 duced into England, Sweden, Denmark, Switzer- 

 land, Holland, and other countries where the dairy 

 business was carried on extensively, but it has not 

 increased to anything like the extent it has in 

 America. Very soon the manufacture of butter 

 was introduced into the factories, as well as into 

 special establishments for butter-making alone, the 

 latter being called creameries, in contradistinction 

 to the factories where cheese only was made, or 

 where butter and skim-milk cheese were made, 

 or where the skim-milk was adulterated with 

 fats and oils of various kinds, as substitutes for 

 cream. It was about this time (1872) that the 

 French oleo-margarine (a preparation of beef- fat) 

 was introduced into the American dairy as a 

 substitute for pure butter fat in the manufacture 

 of cheese. It is a disagreeable truth to confess 

 that this fraudulent ' dairy (?) product,' as it is 

 called, still maintains a firm hold upon American 

 dairying, and largely as a distinct fraud, made use 

 of for the purpose of making and selling adulter- 

 ated cheese, and butter as well, for a pure product. 

 And in addition to the fat of beeves, lard and 

 cotton-seed oil are extensively used. Laws recently 

 passed in several of the states and in the United 

 States congress forbid under heavy penalties the 

 sale of butter so adulterated, bub cheese has not yet 

 been so protected. This stigma upon the American 

 dairy ( from which Canada is happily free ) is a re- 

 proach and severe pecuniary damage to the dairy 

 business ; the annual export of cheese decreased 40 

 per cent, between 1893 and 1898. 



American dairy cheese is made under the well- 

 known Cheddar system, so called, which is preval- 

 ent in parts of England, and in Ayrshire and other 

 localities in Scotland. This is Me*American cheese 

 which is so well known and highly regarded in 

 Great Britain, when purely made under the best 

 system of management. But a considerable variety 

 of cheese is now made in imitation of foreign kinds, 

 and is usetl by the foreign-born citizens, who have 

 not forgotten their acquired taste for the old home- 

 made cheese. 



Creameries, or butter-factories, came into use 

 with the cheese-factories, but were not numerous 

 until a way was found to utilise the skim-milk 

 by adding artificial fats to it. Then the combined 

 butter and cheese factory turned out its butter and 

 its full-milk cheese together. This questionable 

 method of bnsiness, however, became unpopular, 

 and actual creameries came into vogue after 1880. 

 The cheese and butter factory system has been 

 introduced into various countries (Denmark, 

 Holstein, &c. ) with great success, and success- 

 ful experiments have been made in Ireland and 

 Britain. In the creamery, the cream gathered 

 from 600 or 800 cows is worked up by one skilled 



