THE RURAL NEW-YORKER. 
March 9 
176 
Sweef Curdling of Milk; Calf Feed. 
1 . What Is the cause of a soft creamy 
curd forming in cow’s milk while fresh? 
2. What Is a cheap, good food for a calf 
two weeks old, until grass comes? I don’t 
wish to feed new milk, but have plenty of 
sklm-mllk. 
Savoy, Ill. 
Ans.— 1. The question is a little am¬ 
biguous. If you mean that the trouble 
occurs in milk from cows that are fresh, 
that is, that have just calved, it is prob¬ 
ably due to an excess of albumen in the 
milk. It will disappear as soon as the 
animal regains her normal condition. 
If, however, as seems likely, the curd¬ 
ling appears in normal milk, it is not 
an easy matter to state the cause. Sweet 
curdling of milk usually causes the 
most trouble in hot weather, the milk 
becoming curdled without the formation 
of lactic acid. It is undoubtedly of bac¬ 
teriological origin, but has not, so far 
as we know, been thoroughly investi¬ 
gated. A thorough cleaning and steri¬ 
lization of all utensils is to be recom¬ 
mended. Sterilize with live steam for 
at least half an hour, and five or six 
hours later repeat the operation. If 
you are making butter or cheese, and 
tliis does not remove the trouble, or 
if live steam is not available, you may 
be able to combat it by rinsing the uten¬ 
sil, into which the milk is to be put. 
with sour milk. The bacteria that cause 
sweet curdling do not thrive in an acid 
medium. Hence if you can give the 
acid-forming bacteria the start, they 
will probably prevent the development 
of those causing sweet curdling. 
2. The calf should be weaned from 
the new milk gradually, that is by ad¬ 
ding part skim-milk, and day by day 
increasing the quantity. The following 
grain mixture is a good supplement for 
skim-milk; 10 pounds wheat bran; 10 
pounds ground oats; one pound old- 
process linseed meal. Feed a little every 
day, either dry or in the milk, until the 
calves learn to eat it, and increase as 
circumstances demand. This, with 
skim-milk and good clover hay, will 
give a good growing ration for calves 
Calves intended for dairy purposes 
should be kept in good growing condi¬ 
tion, but not fat. Until the animal is 
three months old, if you can feed three 
times a day instead of twice, and warm 
milk instead of cold, I believe that the 
calf will pay for extra labor in increased 
thriftiness. J- a. f. 
A Plea for Holstein Cattle. 
In reply to the questions of A. R. 
H., on page 109, I suppose that the 
writer expects to do a little too 
much at one time. “How do Short¬ 
horns compare with Holsteins in 
milking quality?” Short-horns have 
been bred for beef purposes, and, in my 
opinion, it would be about as difficult 
to find a good milker among purebred 
Short-horns as to find a needle in a hay¬ 
stack. In showing cattle at the fairs, 
as I do 10 weeks every year, I have yet 
to see the first milk or dairy cow in a 
herd of purebred Short-horns. I have 
seen a very few grade Short-horns that 
had the appearance of being good milk¬ 
ers. I made it my business to inquire 
into the breeding of those, and always 
found that they were not registered. 
On the other hand, the Holsteins have 
been recognized as the milkers for over 
a century, and in all this time had no 
rival, as milk producers. For the last 
number of years the Holstein has been 
the greatest butter producer, official 
tests as well as public tests. My experi¬ 
ence is that there is no breed that has 
any dairy qualities in which steers, as 
well as calves or barren heifers or cows 
can be turned into beef, with less ex¬ 
pense than the Holsteins. I find that 
my yearling and two-year-olds, as well 
as my aged bulls, are just as heavy with 
the same amount of food as the Short¬ 
horns; hence, do not see why they can¬ 
not be raised as cheaply as Short-horns. 
I find a good demand for them in the 
market. I sold a bull to the butcher at 
five cents a pound, which netted me a 
little over $ 100 , an 18-year-old cow for 
$40, and the butcher was well pleased 
with her, a freemartin two-year-old 
heifer for $50; hence, I have good reason 
to contend that the only bull for A. R. 
H. to get a Holstein, as there are no 
dairy grades in greater demand for dairy 
cows. The only difficulty our friend 
would have to contend with is the horn¬ 
less part, while if he is bound to have 
them hornless, he would better have 
them dishorned and afterwards have the 
calves’ horns destroyed while quite 
small. W. M. BFNNINGEn. 
Pennsylvania. 
R. N.-Y.—We think Friend Benninger 
is in error regarding dairy Shcrt-horns. 
A herd of this breed made a good rec¬ 
ord at the World’s Fair, and there are 
certainly herds of pure Short-horns 
which have been bred for milk produc¬ 
tion. There are now two distinct types 
of Short-horns, and it is not fair to com- 
p..,re a nolstein with the beef type. 
Silage and Children's Milk. 
In this section there Is an opinion with 
some that the silo is a source of danger. 
In conversation a few days ago, an old 
milk producer said, when the silo first 
came about he was in favor of silage for 
milch cows, but has been told by good 
authority, and even by the doctors, that 
the milk made from it was fatal If given 
to babies. Is there any foundation for 
this statement. Will you air this point in 
your columns? I have been about putting 
up a silo this year, but If such Is the case 
I don’t want it. s. m. p. 
New Haven Co., Conn. 
This question comes up every year. 
We have tried many times to find cases 
where milk made from cows fed on 
silage has proved injurious, but have 
never been able to find one that would 
stand investigation. Silage varies great¬ 
ly. Some of it is sour and rotten, and 
large quantities of such stuff might in¬ 
jure a cow. Sweet bran or brewers’ 
grains fed properly will produce good 
milk, but we all know that these same 
things, when sour and filthy, will not 
prove satisfactory. It may be that sour 
or rotten silage in like manner will in¬ 
jure the milk, but that does not prove 
that the silo is not a gooa thing. The 
quality of the average silage is improv¬ 
ing every season, as farmers learn more 
about it. It is fed to the cows on farms 
where special milk for babes and in¬ 
valids is prepared. 
When you write advertisers mention The 
R. N.-Y. and you will get a quick reply and 
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