1899 
THE RURAL NEW-YORKER. 
225 
Live Stock and Dairy 
HOW TO GET A GOOD DAIRY. 
SMALL PEB CENT OF GOOD COWS. 
Better Breed Than Buy. 
Few Good Ones. —We have 1,500,000 
cows in New York State, and it would 
seem an easy matter to buy enough good 
ones to make a first-class working dairy, 
but those who have tried it say it is a 
task requiring greater skill than most 
buyers possess. There is no way to tell 
of the quality of the milk, except by 
the Babcock test, and if a high test is 
shown, the price for the cow is at once 
made prohibitive. The color and taste 
of the milk are unreliable and deceptive. 
The milk veins and escutcheon are in¬ 
dicative of quantity, but do not show 
how persistent a milker the animal is. 
Many people buy from effect of impres¬ 
sions instead of type. 
What Decides Pbice. —If the cow 
shown is of a fine form (fat), the con¬ 
trast between her and the cat-hammed, 
scrawny stable companion is too great, 
and the latter is neglected although 
worth two of the former. Size often 
determines the sale. If she is a high 
grade of a favorite breed, more will be 
paid for her, no matter how she looks. 
Ordinary farmers jump at the chance to 
get a purebred, even though not eligible 
to registry. She may not have the first 
sign of a dairy cow, and the progeny 
will have to go as grades, but it’s no 
trouble to sell her a little above ordinary 
stock. The cows in a man’s herd repre¬ 
sent largely his skill, and the best cows 
of any breed cannot make up for lack 
of care and proper food. Purebred cat¬ 
tle have not, as a rule, proved any more 
profitable in the hands of ordinary farm¬ 
ers than natives have, and one who fails 
with grades need not turn to them to 
better his luck. 
Must Have a Type. —When boys go 
out hunting rabbits, they do not take a 
bulldog ; they know he is of the wrong 
type. To be a successful buyer of dairy 
cows, a man must have the type firmly 
fixed in his mind. He must be able to 
shut his eyes and see a model-shaped 
cow as plain as he can see his wife, or 
the home of his boyhood. He must have 
a correct impression of the cow so firmly 
fixed in his mind that no other influence 
can overcome it. That fine head, broad 
muzzle, large eye, thin wither, broad 
chest extension, double-jointed chine, 
broad loin, flat leg, sloping ham, all of 
which give an impression of a wedge 
when you stand either behind or on the 
side of her. Both views should give the 
same impression. Large, wide, depth 
behind, tapering to the front by the side 
lines or back and belly. The skin should 
be soft, oily, and should show secretions 
on shoulder and root of tail. The udder 
should be large, flexible, and due allow¬ 
ance made for its fleshiness. The es¬ 
cutcheon is unreliable in some cases, 
but as a rule, agrees with other good 
signs. No one sign can be depended 
upon, but in general, a cow that is a lit¬ 
tle coarse in makeup, generous in size 
of milk organs, will be a good feeder 
and profitable. 
A Good Daiby. —At the Schenevus, N. 
Y., institute, Mr. A. B. Cass gave a re¬ 
port of his dairy. The cows paid him, 
for their food and care, 881.53 cents each 
in 1898. Some milk was sold, some veals 
were fattened, and the rest of the milk 
was made into butter. A visit to the 
dairy showed them to be high-grade Jer¬ 
seys and Guernseys, average size, typical 
dairy animals. They had no ensilage, 
and were not fed excessive amounts of 
grain. They tested from 3.4 to 7.1 per 
cent of fat. This is an exceedingly rich 
dairy, and with two exceptions, testing 
only 3.4 per cent of fat, hard to beat, 
among grade stock. Those too low in 
the test were the finest-looking ones in 
the lot, large milkers, and would, prob¬ 
ably, sell for the most money, but were 
Ihe least profitable of all. Some of those 
low in test did not give more milk than 
those testing higher. Many of them 
gave 40 pounds per day when fresh. 
These cows were all purchased, but 200 
were bought and tested and passed on 
to others to get these seven, and two of 
these must go. Mr. Cass is a good judge 
of cows and men, and makes money buy¬ 
ing and selling ; but if I have to run the 
risk on that number to get five extra 
ones, I must be excused. I can and have 
raised a good dairy without loss, and 
believe that the best way for most of us. 
C. E. CHAPMAN. 
TAINTS IN CHEESE CURD. 
THEIB CAUSE AND PBEVENTION. 
The presence of gas, accompanied by 
undesirable taints in cheese curd, has 
long been known to be a potent factor 
in lessening the market value of cheese. 
The cause is due to the presence of cer¬ 
tain bacteria, but just what they are, or 
by what channel they gained access to 
SECTION OF ONE-QUARTER OF UDDER, AND 
TEAT. Fig. 85. 
the milk, has not been definitely pointed 
out, so that intelligent preventive meas¬ 
ures have been lacking. The Cornell 
Experiment Station has been conducting 
investigations aloDg this line, and while 
they have been so far restricted, have 
given valuable results that will, doubt¬ 
less, lead to further developments. The 
results are published in Bulletin 158. 
The question as to the responsibility 
for these undesirable flavors has been 
uncertain. Patrons of a factory are 
likely to blame the cheesemaker, and he 
to blame something elsfe Outside the fac¬ 
tory. Some dairy; 
trouble is attributat 
normal conditions a'tt 
the retention of 
gations along this 
in the factory, tl 
furnished from twodairiel 
was kept scrupulously clea 
ough tests showed that 
tion came from outside tho factory, 
lowing this, a careful examination was 
made of the milk of each cow separately. 
The outcome of a series of observa¬ 
tions, which were continued for two 
weeks, showed the gas and taint-produc¬ 
ing bacteria to be present more or less 
constantly, in the milk of each animal 
These were more or less marked on some 
days than on others. Experiments with 
the milk first drawn and also that from 
the middle and latter part of the milk¬ 
ing, showed little difference in results. 
The fact was brought out that test curds 
made from the milk of cows which had 
suffered from retained placenta, were, 
as a rule, no worse than those made 
from cows which had not been so 
affected. Careful search seemed to sup¬ 
port the conclusion that the bacteria 
were not widely disseminated in the 
stable, and this led to the conclusion 
that the milk must have been infected 
through the teats. The examinations 
suggested that these bacteria had be¬ 
come colonized in the udders of certain 
cows, but this could not be positively 
determined. 
Fig. 85 shows a section through the 
teat, and one quarter of the udder of a 
cow that was killed just after being 
milked. The parts marked A, B and C 
are simply divisions into which the gland 
was divided for purposes of examination. 
The milk and the different quarters of 
the udder were examined bacteriologi- 
cally. The same species of bacteria were 
found in the milk first drawn and in the 
different divisions of the udder. Similar 
subsequent investigations gave practi¬ 
cally the same results. The stable in 
which these cows were kept was not 
disinfected or kept as clean as desirable, 
and it is presumed that the bacteria were 
disseminated throughout the stable, thus 
coming in contact with the ends of the 
teats, finding there a suitable place for 
multiplying, and from there, grew up 
the milk ducts into the udder. The fact 
that these bacteria were found in the 
udder after the cows had been milked 
dry, shows the presence of a source of 
contamination for the next milking. 
These results, among others, are sum¬ 
marized : The tainted curds were caused 
by the action of a certain species of bac¬ 
teria which was present in the milk. 
This organism was introduced into the 
milk at the time of milking. It came 
from the milk ducts of a teat, or perhaps 
from those of the udder. The milk-duct 
infection of all of the cattle in the dairy 
with this organism, was made possible 
by the fact that the stable was not thor¬ 
oughly cleaned and disinfected as soon 
as the trouble began. Certain species of 
bacteria, when once introduced in the 
udder, are able to remain there for a 
considerable length of time, thus be¬ 
coming a constant source of contamina¬ 
tion. When this takes place, immediate 
relief does not follow the cleansing of 
the stable, but if such treatment is con¬ 
tinued, it would, probably, be efficient. 
After thoroughly disinfecting the 
stable, and putting it in a clean condi¬ 
tion, the milk of each cow should be 
tested, and the milk of those found to 
be infected, should be kept out of the 
vat, until the normal condition is re¬ 
stored. The best preventive measure 
seems to be cleanliness, both of the cows 
and stable. No decomposing animal 
matter should be allowed about stable 
or yard. If there is trouble with re 
tained placenta, at the time of parturi¬ 
tion, the cows should be properly at¬ 
tended, the membranes removed, and 
disinfectants applied. The disinfecting 
of the milk ducts, by washing them out 
with a suitable germicide, by means of 
milking tubes, has not been successful. 
buy “direct from factory," best 
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Breeders’ Directory. 
This column Is reserved for small cards of live 
stock, Including poultry, breeders. No outs. Bates 
on application. 
For Sale—High Class Jersey s.— 
Choice fresh cows large rich milkers, suitable for 
family, butter dairy, or to improve quality for milk¬ 
men. Heifers and heifer calves of best breeding. 
Fine Bull, Count Gold Coast Boy 52712, two years 
old. Yearling bull. Rioter and St Lambert blood. 
Bull Calf St. Lambert Dandy Boy E3G34. All stock 
sound and tuberculin tested. Correspondence and 
inspection Invited. 
STOUGHTON & BURNHAM, Montague, Mass. 
For Sale. —Guernsey Bull Calf. Un¬ 
usually well bred. J. 1*. WELSH, Bloomsburg, Fa. 
Woodland Short-horns heifers (bred) for sale 
W. I. WOOD, Williamsport, Pickaway Co., Ohio. 
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GHAB. K. RHCOBD, Peterboro, N. Y 
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in heating it afterwards. 
Cabot’s 
Sheathing Quilt 
TheFarmers’Forge 
SPECIAL OFFER. 
Until April 30,1899, will send 
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