57 
American Agriculturist, July 26, 1924 
Demand for Better Milk 
People Drink More When They Know It's Clean 
J UST as soon as consumers appreciate 
the difference between good and poor 
milk, just so soon will they pay enough 
extra for good milk to yield the dairy 
farmer a handsome profit in producing it. 
More people would drink milk if they 
knew exactly the conditions under which 
it was produced. This is illustrated by 
the following incident: 
A farmer and a professional man were 
dining together. The professional man 
ordered milk, the farmer coffee. The 
former lifted his eyebrows in surprise. 
“It really seems a little odd to me that 
vou, a dairy farmer, do not patronize 
your own industry.” 
“A very natural feeling,” returned the 
farmer. “You see it’s like this. At home 
I produce a special grade of milk for the 
fancy trade. Our milk is always as clean 
and pure as it is possible to get it. I have 
grown to like that quality of milk. But 
I have also been in so many barns and 
dairy houses where it is manifestly im¬ 
possible to produce good milk. In fact, 
many farmers don’t come up to my stand¬ 
ard in sanitation. Result., when I don’t 
know where the milk comes from, I lay 
off it. 
“Now if this restaurant had placed 
before me a half pint bottle of milk with 
the producer s name on the cap, the 
chances are I would have tried the milk 
at least once. Any farmer with gimp 
enough to brand his milk usually has 
gumption enough to produce it right.” 
“If everybody practiced as you did,” 
laughed the professional man, “you dairy 
farmers would soon be out of business.” 
“Yes and no,” was the reply. “The 
quality of the milk sold in our larger cities 
is usually above suspicion. The boards of 
health maintain a strict inspection of the 
dairy farmers who ship milk. The dis¬ 
tributors clarify and pasteurize; they 
know their business so well that when the 
milk comes upon the market it is both 
pure and wholesome. As for myself, I 
prefer an unpasteurized milk coming 
from a herd whose owner is particular. 
But I realize that in the large cities the 
milk supply is, by the force of circum¬ 
stances, limited pretty severely to pas¬ 
teurized and certified milk. 
“It is in these small cities and villages, 
such as we are in to-day, that I have 
found it hard to get a dependable milk. 
Many of the dairies which maintain milk 
routes are not adequately supervised 
by health officers, and most anything 
goes. The milk doesn’t taste very good, 
with the result that only as little as 
possible is used. 
“Now take my own experience in pro¬ 
ducing and selling milk. When I started 
my route there was no first grade of 
milk being sold. The price was way 
down. But I figured that a good product 
would win its way in the end, and it did. 
I not only get tw r o cents a quart above 
market for all I can produce, but the 
quality of my milk has forced my com¬ 
petitors to set higher standards. This 
has resulted in increasing the per capita 
consumption of milk in my own city very 
materially. 
“Some of my customers who started 
out with a one quart order, now buy five 
or six quarts daily. They have learned 
to like the milk so well that they keep it 
on ice and drink it freely, both at meals 
and between meals. The children par¬ 
ticularly are encouraged to drink it 
liberally. This family now' enjoys better 
health than ever before, and the good 
words they have spoken about my milk 
have caused other customers to increase 
their orders. I tell you, if we are ever 
threatened with an over production of 
milk, we can reduce some of the surplus 
by increasing the quality of the milk 
delivered to the consumers, so as to 
encourage more liberal consumption.”— 
W. A. Freehoff. 
The Only Test Is The Test 
HE only true test of the value of a 
cow is the test. The accompanying 
photograph below points this moral. The 
cows were pure-bred Jerseys belonging to 
Kinsley Brothers, dairy farmers of Clay¬ 
ton County, Iow r a. They were half- 
sisters and as the picture shows of nearly 
the same appearance and w'eight. 
At the end of one year in a cow testing 
association it was discovered that the 
cow on the left had produced 288 pounds 
of butterfat and earned $43; the other 
had produced 520 pounds of butterfat 
and earned $182. 
Mr. R. G. Kinsley in speaking of the 
results of the test said, “It showed me 
that no matter how good a judge of 
cows you may think you are, you can be 
fooled. There is only one sure way, and 
that is the test. Think what it has meant 
to us to find out about those two cows, 
for w r e considered both of them among our 
best ones and were using both to build 
up our herd. We were right about one 
but were actually lowering the standard 
of our herd by using the other.”—F. L. 
Clark. 
Feed Calves Enough But Don’t 
Overfeed 
EED the calves enough but don’t 
overfeed them. They will do better 
if kept just a little hungry. Overfeeding 
causes digestive troubles. 
It is best to let the calves stay with their 
mothers for two or three days after birth. 
Then they should be taught to drink from 
a bucket. Care should be taken to see 
that the pail is clean, for, as every farmer 
knows, calves are subject to digestive 
disorders. 
The calf should get from six to twelve 
pounds of whole milk daily for the first 
three weeks and then maybe gradually 
switched over to skim milk and a little 
grain. Most farmers find it best to give 
the calf its grain immediately after it has 
finished drinking the milk. A good 
concentrate allowance will contain muscle 
and bone building nutrients and will 
contain some fat to replace a part of that 
abstracted from the milk. 
Here are three rations recommended 
by the New York State College of 
Agriculture. 
Corn 3 parts, bran 3 parts, oats 3 parts, oil 
meal 1 part; corn 5 parts, oats or bran 3 parts, 
oil meal 1 part; or oats 3 parts, bran 1 part, 
oil meal 1 part. 
These cows were supposed to be equally good until cow testing association work 
showed the cow on the right produced twice as much butterfat as the other 
Only proper 
summer feeding 
can make many winter eggs 
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few weeks after I began feeding yeast, 
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coupon below: 
New York, Brooklyn, Chicago, San Francisco, Seattle, Hartford. 
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PRICES Canada 
Cuba 
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FLEISCHMANN’S 
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Write for new booklet ( Check 
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Poultry, pigeons, etc . 
Swine, cattle, and horses . ■ 
Dogs, rabbits, foxes, and 
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THE FLEISCHMANN COMPANY, Dept. H-85, 
701 Washington St., New York, N. Y., or 327 So. La Salle 
St., Chicago, Ill., or 941 Mission St., San Francisco, Calif., 
or 314 Bell St., Seattle, Wash. 
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Copyright, 1924, 
TheFleiachmann Co. 
