DAIRYING AND DAIRY BUILDINGS. 1337 



In building up a dairy herd, select the best cows of the breed, grade 

 or native most suitable for the conditions under which they are to be 

 used. Breed these cows to pure bred males of the same breed as the 

 cows are, where pure breeds are kept, and breed the grades and natives 

 to pure bred males of whatever breed is thought to be best. Rear the 

 heifer calves on whole milk for about two weeks, then change gradually 

 >;o warm, sweet skim milk to which has been added a small amount of 

 bran and ground oats when young. Afterwards feed the meal dry and 

 give clover hay, grass, and in winter give pulped or sliced roots. 

 Keep the calves warm, dry and clean. The heifers should commence 

 milking when between two and three years old. Weigh the milk from 

 each cow, and test for fat at least once a month. Have a standard of 

 not less than 6000 pounds of milk or 250 pounds of butter per year foj- 

 each cow, and sell all which do not come up to this standard at the end 

 of their second milking period. In this way a creditable dairy herd 

 may be built up in a few years. 



II. Feed. 



Grass is nature's food for milk production, and where this is obtain- 

 able in abundance no other feed is necessary. Give plenty of pure 

 water, and allow cows access to salt at all times. Lucerne clover is an 

 excellent soiling crop, as also are green peas and oats and corn. Corn 

 silage is a valuable summer food as well as a good food for winter. In 

 winter give the cow all the mixed corn silage and cut clover hay which 

 she will eat, together with mangels, and six to eight pounds of meal for 

 each pound of fat produced in the milk, or for every twenty-five tc 

 thirty-five pounds of milk which she gives. The meal may consist of 

 one-half bran and the other half peas and oats. Gluten feed, cotton- 

 seed meal, oil cake, etc., are also useful concentrates, if they can be pur- 

 chased at reasonable prices and without adulteration. The subject of 

 cow feeding and management may be summed up in: breed carefully, 

 select wisely, care for kindly, feed liberally, milk regularly. This dc, 

 and prosperity shall attend the steps of the dairyman. 

 Ill, Butter Making. 



Butter may be made in a private dairy or in a creamery. In the pri- 

 vate dairy the milk is usually set for the cream to rise in shallow pans 

 or deep cans, or, what is now very common, it is run through a cream 

 separator innnediately after being milked. To obtain the best results 

 with shallow pans, set as soon as possible after milking in pans about 

 four inches deep. Keep in a clean, cool place, such as a cellar or milk- 

 house, and skim at the end of twenty-four or forty-eight hours. Loosen 

 the cream from the edge of the pan with a thin-bladed knife, and allow 



