368 



THE GARDEN AND FIELD. 



Januarj. 1914 



ed foods should always be given 

 immediatelv after milking. 



Salt should always be accessible. 



Rusty can or tinware produce a 

 tallowy butter. 



Do not allow cows to drink stag- 

 nant water. 



The milking shed must be lime- 

 washed twHce in every vear. 



— Cleaning Dairy Utensils. — 



Clean- Promptly.— If it is impos- 

 sible to clean a vessel soon after 

 use, it should be kept filled with, 

 or immersed in, water. 



All dairy utensils must first be 

 rinsed with cold or Ivikewarm 

 water (not hot) ; then clean every 

 part with a brush, using hot water 

 and soda. 



The separator parts must be tho- 

 roughl" cleaned on each occasion 

 imm.ediatelv after use. 



Avoid using soap. Avoid using 

 cloths. 



A % per cent, solution of soda is 

 one of the best germicides known 

 when usied hot. This means — 



Washing soda, 8 ounces ; 



Hot Water, lo gallons ; 

 or 2% to 3 ounces of soda to a 

 bucket of water. When clean, rinse 

 thoroughly, then scald by dipping 

 into boiling water. Tinware should 

 not be dried with a cloth, but 

 simply placed (inverted) on a rack 

 while hot, and in a pure atmos- 

 phere. 



— Wooden Articles. — 



Churn, butter-worker, pats, etc., 

 after use should immediately be 

 well rinsed with cold water, then 

 cleaned the same as tinware. 



iKeep the lids off all cans, churns,' 

 etc. 



If the chum is likely to remain 

 idle for some time, keep it filled 

 with lime-water. All milk vessels 

 and wooden articles which have not 



These Heaters are very lars;ely 

 used by the Government, Public 

 Institutions, Hospitals, and lead- 

 ing Citizens of the State. They 

 are High Recommended and giving 

 every satisfaction. 



Manufacturer of 

 Patent Bathheaters, Baths, Wash- 

 troughs, etc., 



139 O'CONNKLL STREET, 

 NOKTH ADELAIDE. 

 'Phone 3190. 



been used for some time should be 

 immersed in lime-water for a day 

 or so. 



I/im.e-water is made by adding 

 a few pounds (two or three) of 

 quick-lime to a barrel of water. 



All dairy utensils should be peri- 

 odically placed in the sim, but 

 wooden a'.-ticles should be removed 

 before the heat is sufficient to 

 crack or warp them. 



Milling machines 'require special 

 attention, more especia11\- the rub- 

 ber tubes. Carry out the maker's 

 instructions to the letter. 



♦ 



Distinctive Qui\Iities in Cows. 



Every breed of cows has its dis- 

 tincti^'e oualitves. The Jersey is a 

 wocderfully economic cons\imer and 

 close manufacturer of food into 

 milk solids ; so is the Guernsey. 

 Both yield milk rich in butter-fat, 

 and both are highly profitable, pro- 

 vidine they are good cows and 

 you do your part. The Ayrshire 

 is a very hardy, robust breed, and 

 another highly economic consiimer 

 of feed. As a basis for crossing 

 with pure-'bred . Guernsey or Jersey 

 sires, there is no fotmdation that 

 is finer than the Ayrshire grade 

 cow. Some great vieldincr herds 

 have been produced in this way. 

 There seems to be a natural 

 " nick " between the Ayrshire 

 orrade female and the pure-bred 

 Guernsey or Jersey male, whereby 

 heifers are produced that show 

 great capacity for profitable dairy 

 work. — " Hoard's Dairvm-an." 







Scientific Milking. 



Professor J. L. Hills, of the Ver- 

 mont (New York) Experiment Sta- 

 tion, writing to an American ex- 

 chanp'e, says : — " It is well known 

 that the averaf^e milker gets less 

 milk than he who does a thoro'.igh 

 iob, thnt inromplete i-rilVing means 

 not onlv direct, b"t indirect loss, 

 not onlv an immediate lessening 

 of the f^t yield, but tends toward 

 drvinrr the cow. A Danish scien- 

 t'st has recent! dovclopod a spe- 

 cial svstom of udder manipulation, 

 a s-^rt of massa-re of the mammarvi 

 ^''land. as it were, which it is 

 claimed aunnents the flow. The 

 He"-eliind method, as it is called, 

 invol'-es three manin"l'itions, each 

 thrice repeated or until more milk 

 is obtained. First, the pressure 



of the quarter on each side against 

 each other thrice repeated, follow- 

 ed by removal of the milk ; se- 

 cond, the pressure of the glands 

 tog-ether on each side, the fona-jjiiar- 

 ter being first manipulated and 

 and then the hind-c|uarters follow- 

 ed by removal of the mJlk ; and, 

 third, the forequarters were press- 

 ed between hand and body, th.e 

 hands holding the teats loosely, 

 then the hind-quarters follow- 

 ed by milking. Trials of the 

 scheme made at the, Wisconsin and 

 New York stations offered a daily 

 averao-e increase per cow of a 

 potmd of milk and two ounces of 

 butter. Tha after-milk was very 

 rich in fat, testing above 10 per 

 cent. This, after milking, does not 

 exceed five minutes' time, often 

 only two or three minutes. The 

 two ounces of butter mav be he'ld 

 at a low estimate to be worth 

 one penny. This would be a fair 

 pay for five minutes' -work — one 

 shilling an hour, and the skim- 

 milk thrown in. Not only is 

 more milk and butter made, but 

 the secretion is stimulated and the 

 lactation period prolonged. It may 

 be remarked, however, that the 

 differences in milk and butter 

 yields between this method and 

 careful stripping are not great. 

 This Danish method emphasiz^es 

 morel perhaps than has hitherto 

 been done, the actual and potential 

 losses due to incomplete milking. 



♦ 



Vcalcrs for Export. 



A new industry is being estab- 

 lished in New z''ealand. It is the 

 export to Vancouver of vealers, a 

 great demand for which exists in 

 many parts of Canada. The calves 

 are carefully dressed in their skins, 

 and when they reach their destina- 

 tion they are skinned and prepared 

 for ma'rket. It is said that the 

 flavour and nuality of the wal is 

 not imriaired in an\- \vr\y ibv allow- 

 in? the hides to remain , on the car- 

 cass t'll it is rpmo->'e^ rre-^iratTv 

 to offorino- the f esh for sale. The 

 hide is. of course, a marketable 

 commodity. 



^ 



Ele' en out of c-erv J2 m"-s used 

 as food in Ent'-land are imp^orted. 



A lari^e number of farmers have 

 not vet waked up to the idea that 

 the-v need any information. Others 

 think thev know all about their 

 cows, while in reality their know- 

 ledge is a very coarse guess. 



