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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..aba5438 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #69991 (https://www.gutenberg.org/ebooks/69991) diff --git a/old/69991-0.txt b/old/69991-0.txt deleted file mode 100644 index 157e2e3..0000000 --- a/old/69991-0.txt +++ /dev/null @@ -1,2480 +0,0 @@ -The Project Gutenberg eBook of Stock and stalks, by J. R. Roberts - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: Stock and stalks - A book for the dairy farmer - -Author: J. R. Roberts - -Release Date: February 8, 2023 [eBook #69991] - -Language: English - -Produced by: The Online Distributed Proofreading Team at - https://www.pgdp.net (This file was produced from images - generously made available by The Internet Archive) - -*** START OF THE PROJECT GUTENBERG EBOOK STOCK AND STALKS *** - - - - - - STOCK AND STALKS - - _A Book for the Dairy Farmer_ - - BY - J. R. ROBERTS - President Roberts Sanitary Dairy - Lincoln and Sioux City - - Henry Westfall, Sales Agent, 126 So. 11th Street - Midwest Bldg., Lincoln, Nebraska - - (All Rights Reserved) - - - - - Copyright, 1921 - BY - J. R. ROBERTS - - - - - STOCK AND STALKS - - - - - CONTENTS - - - CHAPTER I - - INTENSIVE VERSUS BY-PRODUCT DAIRYING 1 - - - CHAPTER II - - THE DAIRY TYPE 17 - - CAPACITY - TENDENCIES - PHYSICAL DEFECTS - DISEASES - - - CHAPTER III - - THE PURE BRED SIRE 23 - - - CHAPTER IV - - WHAT TO FEED 26 - - CHEMICAL ANALYSIS - BALANCED RATIONS - PASTURES - HAY - CORN FODDER - SILAGE WITHOUT CORN - SILAGE - GRAIN FEED - PREPARED FEEDS - - - CHAPTER V - - HOW TO FEED 44 - - BALANCED RATIONS - WATER - CALF AND HEIFER FEEDING - CHEMICAL ANALYSIS - RATIONS FOR THE DAIRY COW - - - CHAPTER VI - - VARIATIONS IN MILK TESTS 56 - - - CHAPTER VII - - SUGGESTIONS FOR CONSTRUCTING A BARN 61 - - - CHAPTER VIII - - MILKING 63 - - - CHAPTER IX - - MILK PRODUCTS 66 - - BUTTER - CHEESE - COTTAGE CHEESE - CREAM - SKIM MILK - WHEY - - - CHAPTER X - - MARKET MILK 74 - - WEIGHT OF MILK - LEGAL REQUIREMENTS - CLEANLINESS - SANITATION - COOLING MILK - - - CHAPTER XI - - EXPERIMENTS BEING TRIED OUT ON OUR DAIRY - FARM 83 - - - CHAPTER XII - - DIFFERENT POINTS OF VIEW 92 - - - - - INTRODUCTION - - -In writing this booklet I hope to put into it information valuable to -the average farmer who keeps cows. I make no claim for this little -book as an addition to dairy science. It is rather a subtraction. -I mean that I have been careful to include only the most essential -information. Where a great mass of scientific data is gathered, it -takes discrimination to distinguish between matters of great and -less importance. To do this discriminating and to point out the most -essential things, as I see them, is the purpose of this undertaking. - -Those who wish more detailed information can easily find it prepared -by those who have studied this matter in detail. I have not. In my -experience in the dairy business I have tried to use to the best and -most practical advantage the scientific knowledge that I could acquire -from others. My experience has all been an effort to apply science to -business. It has been a business experience, not one of research and -investigation. There is much that I have found to be of no particular -use to me, but there are many things that I have found to be of great -importance. - -Science digs out facts, figures, data, knowledge, or whatever it may be -called. To take facts of science and make use of them in business is -one thing which Webster’s dictionary calls an art. This booklet, then, -may not be classed as science for the writer is not so very scientific; -it is not in itself a work of art for the writer is not strong on -artistic ability; but is written on the art of keeping cows and paying -the feed bills. - - - - - Stock and Stalks - - - - - CHAPTER I - - INTENSIVE VERSUS BY-PRODUCT DAIRYING - - -Agriculture as a science is comparatively new. It is not like civil -engineering, for instance, which is taught about alike in all places, -and much of it the same as was taught a generation ago. Since I can -remember most of what is now known about dairy science has been -discovered. It is not surprising, therefore, that as the various -ideas and doctrines come out they have both adherents and opponents. -It takes time to clarify a situation and to prove what is the right -conclusion. Some blame our agricultural colleges for not knowing more -and knowing it sooner, and for spreading what we now know to have been -in some cases misinformation. But the course taken was really the only -one possible. Experiment stations have to try out a lot of theories -in order to find which are wrong and which are right. At present -there are many things still unknown and much difference of opinion. -If the discussion which follows seems to differ in some respects with -recognized authorities, I still think that I may be right; and if -wrong, I claim as good a right as any one else to make mistakes. - -Here are some things to think about. At one time there were more real -dairy cattle in Lancaster county than there are at present. There were -fairly large herds of grade Holsteins producing milk where now there -are scarcely any cattle at all. Intensive dairying at one time had -a fine start in Lancaster county, but now there is not a herd large -enough to be called a dairy, except those owned by purebred breeders. -The city milk supply comes from a large number of farmers who produce -milk as a side issue. The methods of feeding and caring for cattle -on these farms is in the main contrary to the instructions given by -the dairy department at the State Farm. The men who made dairying a -business here were learning and following agricultural college methods. -They had good grade dairy cattle and produced fully twice as much per -cow as do the farmers now in the business. They all quit because it did -not pay. - -It so happens that I was one of the men thus engaged. I had a fine -herd of fifty high-grade Holsteins that were producing as much milk as -is now being produced by thirty of our average dairy farmers. My herd -was sold after losing money for two years. We were in a cow-testing -association at the time and the fine records made by these cows helped -to sell them at a public sale. Right in sight of the agricultural -college all that had been accomplished seemed to fade away, and the old -red cow, which dairy science has tried for a generation to kill, came -back to the very skirts of the city. Just now if every dairy cow in -Nebraska would be slaughtered, their milk would hardly be missed but if -the old red cow would go on a strike, not a wheel in any creamery of -the state would be turning next week. - -Why this remarkable turn of events? Well, there are two theories. -One of these lets the agricultural college and all of us out without -disgrace and is something of a slam on the farmer. The other gives the -farmer credit for having more sense than we had. Certain it is that the -farmer milking his beef cow produced milk for less than we Holstein -men could do it. The first theory is that the farmer did not know -his costs and therefore kept right on while the deficiency came out -of his hide. The second is that the farmer had us beat on the cost of -production. Is one or the other of these theories correct? It must be. -It would be like taking the hot end of a poker for me to argue that the -farmer is a fool and to have one of his number remark that, even though -he was, I went out of business against his competition. Some one else -will have to argue that side. I have a different explanation. - -In my judgment the difference came about in the general rise in price -of labor, grain, and alfalfa. The milk that we produced was like a -garment cut out of new cloth--it all cost real money. The farmer’s -milk was largely produced from corn stalks, wheat pasture, stubble -fields, and draws pastured--material that must either be turned into -milk or wasted. It had scarcely any market value. Our methods and our -cattle were superior to his in many ways, but not enough to make up the -difference in the cost of feed. The common method on the farm is to -pasture corn stalks during the winter. It is a very wasteful method of -feeding but it requires no labor. The cows gather the corn that was -missed in the field and eat the leaves and husks. Few cows may be kept -on a farm where such methods are in use, but figuring the stalk of no -value, such methods produce the cheapest butter fat in the world. The -farmer had us beat on the cost of production. He did not feed grain and -forget to figure its value. He fed the grain that the huskers left in -the field. It had no value except as it came to the milk pail. - - [Illustration: When the Dairy Cow Needs a Friend] - -At one time I worked on a ranch in western Colorado where a large -number of range cattle were wintered. Alfalfa in that community was -selling for three dollars a ton, but we fed it to the weaker cattle -only. The strong ones could live on sage brush which cost nothing. -Sage brush was not a better feed. It was not nearly so good, but the -advantages offset the disadvantages. So it was with us. The advantages -of the two systems were weighed and ours found wanting. - -The average farmer’s cow is a “scrub.” She usually goes dry for three -or four months of the year and, even when fresh, gives about half -what a developed dairy animal should give. Why do farmers persist in -milking “scrubs,” then? Have we not all told them better? I’ll say so! -Holsteins and Jerseys are not so rare that farmers do not know what -they are. Most farmers have owned a few but have gone back to the old -red stand-by. Why? Are we wrong again? - -In Wisconsin, Michigan, Illinois, Ohio, and all over the east the red -cow is disappearing. People there do a great deal more of dairying -than we do. Who knows the business better, they who do dairying as a -business or we who do not? But arguments are of no use when they go -against known facts. The color of the cow is the result of a condition. -The red cow has been better suited to a farmer’s conditions and -requirements. Dairy cattle can not rough it like beef or dual-purpose -cattle. Where the custom is to stable feed and give good care to -cattle, dairy breeds naturally take the lead. Where the dairy business -is a side issue, and besides giving milk a cow is expected to face cold -winds and to withstand periods of semi-starvation, the dairy type is -not in it. - - [Illustration: The strong, lean, well-developed dairy cows that have - never been weakened by starvation or cold.] - -To understand the cattle business we must understand the fundamental -principles upon which the various kinds of cattle are built. Hereford -cattle, for instance, are a pure beef type. The beef animal is trained -and perfected in the tendency to save everything to itself and to -load up with fat and muscle. Some Hereford cows can hardly raise -their calves because of the tendency of the mother to save all her -nourishment for her own strength and protection. The cow boys on -the range rarely think of milking a cow that has lost her calf. The -typical beef animals give so little milk that they can go dry at any -time even on good grass with little or no injury to themselves. Some -dairy cows would die even though sucked by a big husky calf if they -were not milked, because they give so much more than the calf could -take. The dairy cow is bred and trained for generations to digest all -she can and to give it all away, keeping nothing with which to protect -herself against hard times. She builds no big muscles with which to -climb mountains, or wade through mud and snow drifts. The beef animal -if treated like a dairy cow simply gets fat and is finally turned to -the butcher. The dairy cow treated like a beef cow is a tragedy to -behold. I have seen both Holstein and Jersey steers out on the range -where Hereford cattle stay fat and strong and I have heard the cow -boys cuss about letting them live, for they were more of a ghost than -a reality. Cussed they were by men and God-forsaken, so it would seem. -Since even the steers can not protect themselves to live where the -Herefords will thrive, what can we ever expect of a producing cow? When -she has given all away then goes up against the period of short pasture -or semi-starvation, she begins immediately to readjust to meet the new -conditions. But the work of generations can not be undone in a life -time and she fails to meet the emergency and loses the vitality she -naturally possesses. - -The red farmer’s cow is often called the dual-purpose animal. She is -about half way between the beef and the dairy. She protects herself -well but not to the limit as does the Hereford. She produces milk well -but not nearly so well as do the highly-bred and highly-developed -strictly dairy types. Not one of these three types of cows will do to -substitute for any other. Each has a place to fill and each is the best -animal in her place. There is nothing more foolish than to substitute -the dairy breeds for common cattle before we substitute the dairy man -for the farmer or else convert the farmer to the dairyman’s methods -in feeding. The corn stalks and waste feed make the cheapest milk and -the red cow is the most economical means of converting such feeds into -milk, provided we want only a small production with the least possible -effort. It takes more labor to prepare feed for animals and feed it to -them than it does to let the animals range around over the field and do -the best they can. If farm dairying is to be carried on in the future -just as it has been in the past, the red cow is the farmer’s best -friend and he is not a fool for recognizing her as such. - -This is not a pet theory of mine. It is a conclusion that I have had to -swallow against my will. The situation has nothing of promise for the -future. If we become a dairy state, we will have to put more labor and -effort into milk production and do more like they do in other states. -The stalks left standing in the field, feeding but a few thick-skinned -cattle make the cheapest milk, only in case we figure the by-product -feeds as of no value. We could produce a great deal more cattle for -beef and for dairy purposes if we utilized what we now waste. If all -the corn in our state was shocked this year, think how much good feed -would remain after the grain is husked out. Think how many cattle might -be wintered. The stalks from one acre of average corn if properly -conserved yield nearly enough rough feed for one cow during the entire -winter. Fifty acres yield fully enough for forty head of cattle. Of -course we should use alfalfa for part of the ration but alfalfa is our -cheapest feed that is not a by-product. Grain will be required for -cattle that milk, but raising calves and keeping dry stock is as much -a part of milk production as anything else. All such cattle can be -well-nourished and developed without grain. It will not pay to refine -them to such an extent that they can not live on rough feed. - -But conditions are changing again. Labor, grain, and alfalfa are all -coming down and land is high in price. We will not long be taking only -what we can get the easiest. The time is at hand when we are going -to imitate the packer who saves all but the squeal. The conditions -existing in the eastern states will be found here. I do not know how -soon but they are coming. It will be a long time before the specialized -producer can compete with the by-product feeder, but the latter is -going to save more of what he has and use it to better advantage as -soon as he can get labor. Dairy products are going to be in great -enough demand to pay the extra labor costs. I do not look for all -of the system to be reversed. The farmer’s idea of feeding cattle -what could be used for nothing else has been and will still be his -salvation. Those of us who produced nothing but milk were wrong, from -the standpoint of economy, in my opinion. What I look for now is a -combination between the two systems. Cows will be taken care of as -well as we cared for our high producers, there will be a change in the -methods of caring for feed, but a large part of the feed will be the -by-products of other farming operations. What is the use of feeding all -green-backs when we can make use of feed that costs nothing? We could -produce more milk by using specialized methods altogether but we can -make enough without, and it will be cheaper. - -But the standard methods, that always have been and still are taught, -are altogether intensive. Every one talks of high records. There is not -enough talk of low-cost records. - -A few years ago there was published in the Nebraska Farmer the -cow-testing association records of herds in Lancaster county. Some of -these herds yielded a large production and others yielded much less. -But the herds that produced less yielded at a higher rate of profit. -The difference was in the amount of grain and expensive foods consumed -in proportion to the production. During the last few years those who -have fed grain and alfalfa as we used to feed, have found it difficult -to meet expenses. We used to be taught that, since a cow required so -much to maintain her body whether she produced milk or not and only -the amount she consumed above that amount could be available for milk -production, it was well to feed as much grain as possible without -injuring the cow or reducing her flow. But the price of feed must -be reckoned, as all admit now. And if grain is too high the larger -proportion of our milk must come from the cheaper feeds. At present -the grain market looks very bad and intensive dairying would be more -profitable now than it has been for a long time. - -But the combination, which I think is ideal, will be the best -proposition all of the time. In all further discussions in this booklet -I refer to dairy breeds exclusively for I believe that the tide is -turning and if the red cow and the old methods are still to take the -lead, it is a waste of time to study dairying. If farmers wish to -increase their milk production and find their way clear to devote more -time to their cattle, this discussion may be of some assistance. - -Dairy cows have certain definite requirements. One of the most -important of these is that they go through no periods in which they do -not have all they want to eat of at least good grass or good hay or -roughage. If the grass begins to get a little short in the summer, we -must not neglect to feed. Another important requirement of the dairy -cow is that she be not exposed to hardships such as cold winds and -rains. Starvation and storms, these two things above all--we must guard -the dairy cow against. - -I will describe how I think dairying should be conducted for the most -profit on the farm so that the by-products may be utilized to the -fullest extent practicable and at the same time the dairy type cattle -may be kept producing to good advantage. I am not inventing this -system, for I am describing the common practice of the people in the -dairy states. In Wisconsin, Michigan, and Minnesota cattle are kept -largely on by-products. In the cheap feed lies the profits. - -Elsewhere I have described my own methods of handling pasture, the idea -of which came from Europe. But as to winter feeding, the whole eastern -part of the United States sets a good example. I would want one or two -silos, small in diameter but tall. I would want one acre of alfalfa and -one acre of pasture for every cow that I expected to keep. If we have -a large number of young stock, the pasture would need to be increased. -I would fill these silos with corn, grain and all, and use the silage -to feed only the cows giving milk. I would use a Smalley feed cutter -with snapping attachments and use cut-up dry fodder containing no grain -as the principal feed for the dry cows and all young stock on the -place. The farmer usually milks only one-half as many cows as he has -cattle all together. By using “Flink’s Perfect Silo Seal” to protect -the silage it may be fed all summer whenever needed without waste. -What stalks remain to be pastured may be pastured by the milk cows -and so may wheat be pastured during good weather. I would depend upon -by-product feed for dry cattle and for part of the milk cow’s ration. -The amount of grain that is in corn silage is never too much for any -cow that is giving milk, but silage, corn and all, is too expensive for -cattle that are not milking. - -By such methods the eastern farmer easily keeps at least twice the -number of cattle that the average farmer here is now keeping, and -still he takes but little more of his land away from other farming -operations. The intensive dairyman uses all that he raises for his -cows and usually buys some besides. The by-product farmer in Nebraska -has been in the habit of setting aside hardly any acreage for the use -of his cattle. But the combination is positively a success and would -have long ago been more in use in Nebraska had not the labor situation -presented difficulties almost impossible to overcome. My farm is small -and borders on the very edge of the city. Intensive dairying is the -only thing practical for me even though I can not expect to produce as -cheaply as farmers differently situated. I am re-stocking the farm this -year. - - - - - CHAPTER II - - THE DAIRY TYPE - - -=Capacity.= The first thing that we look for in a dairy cow is -capacity--capacity to digest feed and to turn that feed into milk. The -digestive and mammary systems of the cow should be strongly developed. -On account of the location of these organs the dairy type of cow is -wedge-shaped, being wider and deeper at the rear. Her wedge-shaped -body, however, should be fairly wide over her heart and lung section, -for she is required to breathe a great deal of air and to have great -blood circulation. Her udder and milk veins should be well-developed. -The four quarters of the udder should be fairly uniform in size. Her -milk veins are more likely to indicate her history than her capacity, -for no cow has very large veins until they have been developed by -heavy milk production. Still in all good dairy heifers you will find -well-established milk veins carried fairly well forward. These things -indicate the capacity of the animal. - -=Tendencies.= We must now determine her tendencies. She must not -convert her food into beef nor must she destroy her energy by -nervousness and a tendency to too great physical activity. The head of -the cow should be clean-cut and lean, the neck long and lean, and the -shoulders narrow at the top. The joints should be open so that a man’s -fist could be thrust between the cow’s front leg and her body. The cow -should not be beefy at the rear. Even though she be fat she should not -be of a square beef type. The udder should be attached high behind -and the thighs should be narrow. In fact, we want a cow that is not -an “easy keeper” but that will milk out clean. The cow should be soft -skinned and fine haired. Beware of the wild-eyed, nervous, quick-moving -cow for she wastes her energy. Beware of the sluggish cow for she will -be sluggish in appetite and will convert her feed into fat instead of -milk. Perhaps the best way to describe the disposition of a good dairy -cow would be to say that she is alert and intelligent but calm and -sensible. - -=Physical Defects.= If you find that you have a cow with the capacity -and the tendency to produce, it is time to look for the physical -defects in the animal. Probably more men fail to notice physical -defects than any other thing, when buying cattle. Begin by examining -the mouth of the cow. The age of the cow can be approximately told by -looking at the front teeth. If the cow is young, her teeth are square, -flat, and close together. When the cow gets older, they are round and -wedge-shaped and tend to separate. At about twelve years the cow begins -to lose some of her front teeth. In judging a cow’s development and -possibilities her age must always be taken into consideration. - -The eye must look bright. A sick cow usually shows it in her face and -in the way she holds her head with her nose sticking a little too far -forward. She has lost her spirit. If the skin is rough, it is likely to -indicate in some cases poor digestion and in other cases coarseness. -In either case we do not want the cow. The thin form of the good milk -cow without an ounce of surplus flesh must not give the impression of -debility, but of efficiency and strength. The cow having digestive -trouble is usually shrunken in the paunch and has the appearance of her -skin being drawn tightly around her body in front of the udder. She -should not be constipated, nor should she have scours. - -The udder should not be meaty. After a cow is milked, her udder should -be nearly like an empty sack. Each teat should be milked to see that -it contains no evidence of garget. Each quarter of the udder should -be felt to see that it contains no portion slightly more solid than -the others. The teats should be examined for slight lumps which have -usually been caused by rough milking and which may make a lot of -trouble. - -=Diseases.= Tuberculosis in cattle is a disease that is more contagious -among barn-fed cattle than among those kept more in the open. In fact, -I have never heard of range cattle being tubercular. Nevertheless, -under conditions that exist on the average farm, the tuberculosis germ -will thrive and cause havoc. It pays to be careful not to introduce -such a disease into the herd. Often the fattest, sleekest cattle -are affected and while they do not die from it quickly, yet as it -progresses in a herd an animal will now and then die from the disease. -Hogs and even chickens running with the cattle become affected and much -loss results. - -The accuracy of the tuberclin test in the main has been established -beyond doubt. Laws now require that cattle which are shipped from -one state to another be tested, and the infected cattle can not be -legally shipped except to a slaughter house subject to inspection. -However, many cattle are shipped under false certificates sworn to by -unscrupulous veterinaries. The only thing that we can do about it is -to be careful in buying, deal with responsible men and buy the cattle -guaranteed. - -The number of cattle infected in Nebraska is probably about two per -cent in the average farming districts and a much higher per centage -among the strictly dairy herds of some sections. While we do not feel -that we are ready for a law compelling all cattle to be tested, we do -feel that each individual should protect himself and keep his herd -free from infection. Bovine tuberculosis is not so contagious among -human beings as it was once thought to be. But it is enough so that no -further argument should be necessary to an owner of stock than that his -own family or some one else may be infected with the disease from the -milk. - -Next to tuberculosis, contagious abortion is probably the milk -producer’s worst enemy. I do not know of any way for a farmer to detect -this disease from an animal’s appearance. I usually look for evidence, -not in the cattle themselves, but on the farm premises of the man who -has cattle for sale. Be suspicious of any cow that does not readily get -pregnant. When buying fresh cows always endeavor to see the cow’s calf. -This is not a doctor book. I need not discuss the symptoms nor the -cure. I only wish to warn the buyer to be on the lookout. - - - - - CHAPTER III - - THE PURE BRED SIRE - - -There is one law of breeding that does not seem to be recognized by -people generally and in our judgment it is of greatest importance. This -law is that the influence of the parent animals are not equal upon -the offspring. This has been noticed in human experiences. No child -is exactly one-half like his father and one-half like his mother, but -is likely to be much like either one or the other. He is likely to -be nine-tenths like one parent and one-tenth like the other. It is -the same in grading live stock and this trait in breeding is of the -greatest advantage to the breeder of grade stock. If the calf takes -after the sire and the sire is a pure bred of strong type, the calf may -be nearly as strong in producing ability as the pure bred ancestors. -On the other hand, even pure bred cattle may breed back at times, and -their offspring resemble some distant scrub member in the ancestry. -Breeders are well aware of this fact and try very hard to keep all -inferior cattle entirely eliminated from their line of breeding. It -is important that they should for their line should breed as true as -possible, and really poor calves with them are rare. - -The pure bred bull of a long established type is more likely to -mark his offspring than is the scrub cow. A fairly large per cent, -considerably more than half, of the heifers will be good and some of -them nearly as good in milk production as the pure breds themselves. -Grade cows are very valuable as milk producers, but grade bulls should -not be used as sires because they do not have the ability to breed true -like the pure bred. - -Most farmers have been in the habit of using a bull a couple of -years and then selling him to the butcher before his real worth was -discovered. A bull’s ability to produce heifers that make good cows -can only be definitely told after his heifers have freshened and made -records. Some of the best pure bred breeders in the United States will -not use a bull on their best cows until one hundred of his daughters -are in the Advanced Registry which means that beginning at the age of -two years they must produce 250.5 pounds of butter fat annually and -must increase the production to 360 pounds of butter fat at the age of -five years. In this way the best bulls are ascertained and are used to -the best advantage. But there is also a way for the average farmer to -receive the benefits of a good tested-out breeding stock at low cost. -I refer to the co-operative bull associations and quote from Kimball’s -Dairy Farmer concerning them: - -“A co-operative bull association is a farmer’s organization whose -purpose is the joint ownership, use, and exchange of three or more -high-class pure bred bulls. The territory covered by the association -is divided into three or more breeding blocks and a bull is stationed -in each block for the service of the fifty or sixty cows in the block. -Every two years the bulls are interchanged. Thus, at a small cost, a -bull for every sixty cows is provided for six or more years. The cost -of bull service is greatly reduced, the best bulls obtained, and the -bulls of outstanding merit are preserved for their entire period of -usefulness.” - - - - - CHAPTER IV. - - WHAT TO FEED - - -=Chemical Analysis.= The chemical analysis of feed does not by any -means tell the whole story. Wheat straw, for instance shows up very -well in chemical analysis but experiments have shown that it takes -more energy to digest it than it produces. Even when we figure only -the digestible nutrients, the nutrients which by chemical analysis are -found to be digested by animals, we do not by any means have the whole -story. For instance, in human food we find that the protein in milk is -about four times as valuable as the protein in the bean. In the results -of a feeding experiment reported in Dr. McCollum’s “Newer Knowledge of -Nutrition” on page 75, it was found that when the source of protein -was the bean, four times as much was required for maintaining the body -weight of the animal as when the source of protein was milk. We used -to figure protein as protein and carbohydrates as carbohydrates but -now we discriminate. We must learn to figure them in the results they -produce. This is extremely difficult to do scientifically. When an -animal must have a variety of feeds who can tell just what proportion -of her production is due to certain foods eaten? - -We can get at these things in a general way, however, by experience. -Feeding has long been known as an art. Some day it may be entirely a -science. But that can not be said at the present time. We must vary -the feeds used and learn by experience and observation what gets the -best results. A chemical analysis of tender grass will not show it to -contain more digestive nutrients than the old tough grass that the cows -will hardly eat, but it requires much less energy to convert it into -milk. - -One year I listed some squaw corn about the tenth of July in a wheat -stubble. By frost this corn was beginning to come into roasting ears. -But most of the ears had not developed kernels. I filled the silo from -this field and got, as nearly as I could ascertain, just as much milk -from my herd by feeding that silage as by feeding silage made from -mature corn containing considerable grain. The same amount of dry -grains were fed in both cases. According to analysis this result could -not possibly be obtained. - -Experiments have been tried in which the whole wheat plant, grain, -straw and all, also the oat plant and the corn plant were fed -separately to young heifers. The heifers fed the corn plant grew to -maturity and bore young normally. The heifers fed wheat and oats did -poorly, produced their young prematurely, all but one of which died -soon after birth. This does not indicate that oat or wheat feeds are -not good for cattle, but in themselves they are not sufficient. I do -not think this deficiency can be shown in the chemical analysis but -some of the food elements are hard to get. I think if this wheat and -oat plant had been young and tender as a growing grass instead of a -mature grain the heifers would have done well. Ground oats is one of -the best dairy feeds I ever tried. - -=Balanced Rations.= I do not know just to what extent a cow requires -a balanced ration. Since some feeds have values over others that the -chemical analysis does not show, I think the balanced ration figures -and tables have been overworked. They are not entirely valueless, -however. Some will be placed in this book. Everyone knows that a cow -should not be fed one kind of feed only. We should give as great a -variety of feeds as possible and the cow’s likes and dislikes, together -with the results in the milk pail, give about all the information -concerning a balanced feed that the writer has ever used. We do not -need to worry about the supply of protein here because we use so much -alfalfa, or about the carbohydrates when we are feeding the product of -the corn plant. - -A variation from a balanced ration does not immediately affect the -cow and usually one change offsets another. Experienced feeders of -record-making cattle make use of the chemical analysis of feeds in -their intense effort to have the cow digest a very large amount of -food, yield a large amount of milk, and still keep her bodily weight -about normal. But for farm conditions we should know that too great an -amount of alfalfa, bran, and like feeds usually results in sleek, fat -cattle and that cows fed principally corn and carbohydrates, if they -are milking well, will look rather rough and get too thin. The writer -at one time had alfalfa in such abundance that he let the milk herd -run out in the field and eat all they wanted from the stack. They had -silage and other feeds about as usual, but they did not eat as much -silage as they should have. The result was that the herd looked fine -and thrifty but produced less milk. - -Many people think that a cow is either lean or fat and if she fills out -in her body she is always taking on fat, but the amount of lean meat -on the body also varies. Protein feeds are muscle builders. They make -animals grow. Carbohydrates supply fat and energy which is a separate -thing from muscle. Many times if cows become overweight we reduce the -total amount of feed consumed and get a large yield in the milk pail. -“The eye of the feeder fattens his cattle.” It also fills the milk -pail. Scientific knowledge can help a good feeder but I doubt very much -if it alone can make one. Rules and system can not be made to take the -place of interest and attention. - -For those who care to go thoroughly into the subject of feeding I -recommend “How to Feed the Dairy Cow,” by Hugh Van Pelt, Editor of -Kimball’s Dairy Farmer, Waterloo, Iowa. - -I have referred those who wish to go deeply into the subject of feeds -to more eminent authorities because I have never raced cows in a record -contest and am not an authority on the subject. The reason I have for -writing is that I have viewed the subject from the standpoint of profit -making rather than that of high production. Feeding for profit has been -too little considered. - -=Pastures.= The way that pastures are generally used is, in my opinion, -the greatest mistake in the milk business. Certainly we can make two -blades of grass grow where one blade of grass and one weed grew before. -Most of the pastures that we see are either bare like a desert or weedy -enough to hide a calf three months old. A cow can not get enough feed -in the average pasture, no matter how many acres she mows over. There -is no need to estimate how many acres of poor pasture a cow requires, -but one acre of well-cared for pasture per cow is all the writer has -ever had to use. While I have fed a small amount of alfalfa in the -summer, I think it is safe to say that our cows had more grass per head -than almost any cows in the county. Next year I expect to pasture fifty -cows on thirty acres, feeding what is necessary in addition. I expect -to get nearly enough grass in a reasonably good year for that number of -cows. - -The secret of the system lies in the fact that I have the pasture -divided into four parts and pasture one part at a time, then use a -mowing machine to clip off all weeds or remaining grass close to the -ground. Before turning the cattle into one of these pastures, I wait -until the grass has had about four weeks to grow. If the grass gives -out, the cow is given enough feed to make up the difference. I do not -let the grass stay short, for if it stays short, the roots will also be -short and in that condition it can not withstand drought. Any kind of -grass will yield two or three times as much feed per acre, if allowed -to grow a month at a time as it will if pastured off short all of the -time. I let the cattle eat the grass off the pasture about as often as -alfalfa is cut. Everyone knows that if they would cut their alfalfa -every three days they would have hardly a hat full of hay at the end -of the season. I aim to mow the pasture about the time that the cattle -are taken out, for I do not want any old, tough grass for the next time -that the cattle are turned into it. - -Much of our pasture is a mixture of blue grass, timothy and sweet -clover with the sweet clover predominating. I do not want to place too -much reliance on shallow rooting grasses, such as white clover and -blue grass, although I have some pasture of that kind. I like to have -about five acres of sorghum or Sudan grass to pasture once about the -first of August and then again about the second week in September. - -Sweet clover will root about four feet deep. Alfalfa will root much -deeper but is not practical as a pasture. Blue grass and white clover, -especially where cropped off short, root very shallow. Sudan grass will -draw moisture three or four feet deep. Sudan grass is like sorghum and -may at some time turn poison late in the fall, as far as I know, but -I know people who use it regularly for pasture and have never had any -such trouble. I have never pastured Sudan grass but have used sorghum, -and have had no bad results. To get the most out of pasture we must -have all the surface available for use and we must give the plant an -opportunity to breathe in order that it may root as deep as possible, -and then we should use deep rooting grasses such as sweet clover and -Sudan grass or sorghum. - -In getting at the value of pastures be sure to remember that the -cow goes out to harvest the crop. I do not think that pasture is an -expensive feed. It is probably the cheapest feed we can get all things -considered, when properly managed. - -=Hay.= Four tons of alfalfa hay contain more nutrients than ten tons -of silage, and hay is cheaper to raise and cheaper to harvest. The -intensive dairy farmer makes alfalfa hay form as large a part of his -ration as practical, for a certain variety is needed. However, figuring -alfalfa as against corn fodder, the fodder is the cheaper under average -conditions. The by-product farmer will do well to use as little alfalfa -as he can and still get good results. - -The principal value in alfalfa hay for cattle feeding is in the leaves -and the results obtained are so dependent upon the kind of hay we get -that we consider that part of the secret of feeding lies in putting up -the hay. It has been demonstrated by Headdon of the Colorado Experiment -Station that where alfalfa is put up by the most careful method, three -hundred and fifty pounds of leaves are lost for every ton of hay put -up. Where alfalfa is carelessly handled and most of the leaves fall -off, we lose as much as three thousand pounds of leaves for every ton -of hay put up, and the hay that remains is of very little value so far -as milk cows are concerned. Not only do we lose the leaves of alfalfa -but we can lose the food value out of the leaf very easily. The alfalfa -leaf is very easily digested and the nutrients so easily digested are -leached out by rain. They even leave the plant when it is bleached in -the sun. The stem of the alfalfa has some value, however, if it is -cut young enough to be tender. Old, woody stems will show well in a -chemical test but will show poorly in a profit test on a dairy farm. - -We can judge the feeding value of alfalfa by its color. Well-cured hay -should be pea-green, without must and not dusty. We get more alfalfa -by raking it soon after it is mowed, and by curing it in windrows or -in shocks, than if we let it remain spread out to bleach in the sun. -Besides curing hay in the shock, I have seen another method used and -good results obtained where the barn was very large in proportion to -the amount of hay put in it. Hay was hauled in from the field very -green and dumped by slings along the center of the barn without being -tramped. After several days it is spread. The heated hay, when lifted -up in the air and piled up loose, cools off rapidly, the heat helping -greatly to dry off the moisture. Such hay will not heat again and it -retains its color. - -I do not think there is any other grass so valuable for hay as is -alfalfa. Before we had alfalfa we used cane and millet. Sweet clover is -favored by some. It is about the same as alfalfa chemically, and I do -not doubt that it makes a good hay if not allowed to get woody. I have -never used sweet clover as hay. Sudan grass is a sorghum and has come -into some favor. It has about the same food value, however, as the corn -stalk which the farmer already has available. - -=Corn Fodder.= There are thousands of acres of corn stalks being -pastured in Nebraska and Iowa that have not much more value as they -stand in the field than the dead grass by the roadside. Saved and -utilized they are the great source of wealth that as yet is almost -untouched. Their yield is like a low-grade ore found in abundance. -Dry fodder containing no grain is worth at least half as much per ton -as alfalfa and the yield is approximately two tons per acre. I say it -is worth half as much but I have to guess at it. It contains just as -many pounds of digestible nutrients per ton as alfalfa and more than -prairie hay. How much it is worth depends largely upon the conditions -under which it is fed. It costs no more to cut and shock fodder than to -husk a field of corn. Cutting up the fodder and husking out the ears -by machine is not an expensive operation. Remember that hay must be -brought in from the field. The entire cost of cut fodder for feeding -can fairly be figured as about the cost of operating the machine that -does the cutting and husking. It is the cheapest feed that we can get. - -Many years ago there were several large corn shredding machines sold -throughout this territory. They husked the corn and shredded the fodder -but they did not prove a success because fodder, unless unusually dry, -gets musty if cut up fine with an ensilage cutter and piled up. The new -and really successful way of handling fodder is with a small machine -that runs with a small gasoline engine. A supply of fodder should be -cut up every ten days or two weeks until a time comes when the fodder -is real dry--not earlier than December. Then the job may be finished -and the feed will last indefinitely. - -=Silage Without Corn.= Some feeders put this cut-up fodder in a silo as -soon as the corn is dry enough to keep in the crib. They run water in -with it and all reports seem to agree that it makes a good silage. I -have not tried this, but I hope the scheme has in it the final solution -of the problem. Silo agents have been in the habit of arguing that -you can afford to feed silage, corn and all, to all of the stock on -the place and let the corn stalks that are not put into the silo go -to waste. I do not agree with them. Instead of putting fifteen acres -of corn in the silo where much of it is to be fed to young stock and -horses, use twenty or even twenty-five acres of stalks alone and you -will get just about as good results. But think of the saving. The corn -stalks are a by-product. You had to farm so many acres to get them. A -part of your business is raising corn and the stalks are paid for by -the grain. - -Suppose then you feed grain grown on five acres of land. You are using -just one-third of the acres to feed your cattle that would be used if -you had put in fifteen acres of corn and fed it, corn and all. This -shows the advantages of the by-product producer. It fills in the big -gap that has been forgotten. It is figuring on a cost basis rather than -that of yield or speed in production. - -Last winter a feeding experiment was tried at the Wisconsin Experiment -Station in which corn silage with grain in was tested against silage -from which the corn had been picked. The result showed that the cows -ate slightly more silage when it contained the grain and yielded on -an average three pounds more milk. The cost of the milk produced with -and without the grain in the silage was exactly the same. Silage was -figured at $6.50 per ton, corn and all, and without grain at $4.00. -Since the average farmer has cornstalks to waste and only has to figure -the cost of saving them, they should not be figured at nearly two -thirds of the corn crop, even after they have been made into silage. - -However, it usually pays to feed grain to cows that are milking. The -main saving in the use of husked fodder lies in getting cheaper feed -for growing young stock and feeding dry cows. - -I recommend a system of feeding silage, corn and all, to producing -cows only. If you do not have cows enough to prepare to feed them -separately, it will pay better to use no silos that have grain in them -at all. Feed the grain to those cows only that are giving milk and will -pay for it, or the cattle that you are fattening. Hold the rest of the -grain for high prices. It will pay better. - -=Silage.= The important thing about a silo is to make it tall enough -and small enough around. The following dimensions are approximately -correct: - - For 12 to 15 cows, silo should be 10 feet in diameter - For 20 to 30 cows, silo should be 12 feet in diameter - For 30 to 40 cows, silo should be 14 feet in diameter - For 40 to 60 cows, silo should be 16 feet in diameter - -Silage will spoil on top unless at least two inches are fed off each -day. It usually pays to have several small silos rather than one big -one because during the summer months you may want to feed only a part -of a ration. The figures given are for full rations. Have the silo air -tight. Cut the corn fine and put lots of effort on tamping it. The -“Flink’s Perfect Silo Seal” is a canvas that is treated with some kind -of tar preparation. It spreads out over the top of the silo and is -filled more than a foot deep with water. This weighs down the silage -and makes a good air tight cover. Very little silage decays under it. -With such a cover you can feed periodically and still lose hardly a -day’s feeding of silage. - -=Grain Feed.= Grain should be fed mixed with other feeds. I have often -been told how foolish was the old idea of the cow losing her cud. -But a cow can hardly re-gurgitate and re-chew grain by itself, and -all food eaten by a cow should be re-chewed. If food passes into the -intestines without being chewed a second time, it is likely to sour -and cause scouring and loss of appetite or even death, when a large -amount of grain has been consumed. We usually feed grains with silage -or fine-cut alfalfa. Alfalfa run through an ensilage cutter without any -re-cutting attachment, is said to make cows’ mouths sore, but I would -much prefer to feed it that way and risk sore mouths than to risk the -grain by itself. Some farmers feed corn and cob-meal. The cob is of no -value except to lighten the ration, but if there is nothing else to -dilute the grain with, by all means use the cob. Oats, corn, hominy -feed, which is a by-product in the manufacturing of corn meal, bran, -which is not very valuable where plenty of alfalfa is fed, and oil meal -form our principal feeds for dairy cows. Some get very good results by -feeding ground speltz and barley, others by feeding ground rye. Corn, -oats, wheat feeds and oil meal will generally form the main part of our -ration. The average farmer is hardly warranted in looking farther for -grains to feed. Oil meal helps as a conditioner and is fed in small -amounts only. Cottonseed meal may be of value but has never proven so -in the writer’s personal experience. - -Grain should be ground so that all of the nutriments may be absorbed. -The amount of grain to be fed varies with the amount of milk that the -cow is producing. One pound of grain to every five pounds of milk is -a fairly good rule to follow. If more grain is fed there should be -another reason for it, and that is that the cow readily responds to -more feeding and makes sufficient profit to pay for the extra grain. -The old rule, in the main, is true that it takes a certain amount to -maintain bodily weight of the animal, and that the more feed above the -maintenance ration that she can consume and turn into milk, the more -the profit. But even that rule should not be taken too literally. If -the extra feed is all grain, it may be too expensive. - -=Prepared Feeds.= There are many kinds of prepared feeds on the market -and I have no right either to knock or to boost them, because I know -practically nothing about them. Where there are combination feeds, -intended to make a balanced ration, I think the farmer would very -likely be paying a good deal for the combining. Where a mill man -buys grain from farmers and from those grains prepares feeds that are -not by-products of other milling operations, I think the price would -be high. I have known farmers to sell alfalfa hay and buy alfalfa -meal, but I do not think it pays to do those things. All I would say -concerning prepared feeds would be to experiment carefully and to buy -them, not on their guaranteed chemical analysis, but on what results -they actually show in the milk pail. Some prepared feeds contain oat -hulls which are about like wheat straw to digest. Dried sugar beet pulp -is a by-product feed containing mostly carbohydrates, and seems to have -some benefit as an appetizer. Cattle like it for a change. Where it is -not too high and carbohydrate rough feeds are to be purchased, it might -be profitable to try it. - - - - - CHAPTER V. - - HOW TO FEED - - -=Balanced Ration.= Cattle like variety in their feed. Not all cattle -have the same tastes and desires. When one cow refuses to eat her -grain, it is well to try her on some other mixture. A good feeder -usually has several grain feeds on hand at a time and is continually -changing and trying out rations. By checking his results at the pail, -he acquires knowledge that is more practical than any chemist can -impart. We know that a cow’s food must contain the necessary elements -needed for her bodily maintenance and the production of milk. We must -supply the substances needed. Rules for figuring values of feeds and -examples of balanced rations are given below, but we also let the cow -in on the discussion. We should not follow rules so closely that we -ignore her likes and dislikes or overlook the results that she puts in -the milk pail and the pocket book. There is probably no living creature -that has for its natural diet a balanced ration, unless it be a -carnivorous animal that eats its prey whole--feathers and all. - -A poorly balanced diet may be fed for several months before any -results begin to show. Cattle do fairly well on the corn plant (mainly -carbohydrates), and they also do well on pure alfalfa (a protein feed). -They do better on a combination of the two, but the combination does -not have to be in just the right proportion. In deciding what to feed a -cow the good feeder uses his eyes more than his pencil. If the muscle -and body of the animal needs building up, he uses protein feeds in -large proportions. Cattle inclined to be too sleek and fat often milk -better if fed more carbohydrates in proportion. But we should never -pass up one or the other completely. Notice that I speak of only two -substances in food--protein and carbohydrates. There are others, but we -need not be concerned about them. All we want to know from the chemist -is approximately the amount of these two elements the feed contains. -Fat is considered the same as a carbohydrate but has more than two -times the value of carbohydrates. - -Dairy cows should be kept sleek and thrifty, but lean while they -are producing milk. The dry cow should be allowed to get as fat as -possible, for the fatter and more thrifty she is the more milk she will -give, after freshening. To maintain the cow in the right condition, we -consider both the kind and the amount of feed. Many times we decrease -the grain ration to keep a cow from getting fat and going dry too soon. -Too much grain fed is a great waste. The right amount to be fed can not -be figured so much by the size of the cow as by what she does with it. -The milk pail contains the answer to most feeding problems. Increase -the feed slightly and if no more milk is produced, begin to decrease -and watch what happens. We have to do this for each cow just as we have -to adjust the carburetor on a Ford. - -Elsewhere in this book, I discuss pastures and how to make the most of -them. I get grass that is tall enough for the cattle to eat to the best -advantage and I keep it from getting old and tough by using the system -of divided pastures described there. But in doing this, the grass must -be pastured off fairly close before turning the cattle into the next -pasture. If care is not taken, the cattle are having alternately a -feast and a famine by the change. To offset this, I usually feed as -much good alfalfa as the cows will eat all of the time. It does not -require much hay but it makes up for the variation in pasture. Even -when on fine pasture, cows like a little hay and should have it. I -usually pasture cows at night as well as during the day. By all means -feed cows at night if they are required to stay in the lot. - -Where the heaviest records are made in milk production, they are nearly -all made at prohibitive costs so far as the value of the product is -concerned. This is because too large a proportion of the feed consumed -is high priced. We must take into consideration the price of grain, -the price of rough feed, and the price of milk products, before we can -determine the proportion of grain and other feed that should be given -to the dairy cow. - -We can make milk out of rough feed without any grain under the proper -conditions. When grain is too much out of proportion in price, we can -safely do without it, if our rough feed happens to be good pasture or -good alfalfa hay and silage. If our roughage is too poor, it rarely -pays to compel good dairy cows to live on it alone, for their future -usefulness will be impaired by starvation. A drought in summer with the -resulting short pasture often knocks down the milk flow for all of the -next winter and makes all that year’s production more expensive. Starve -a good cow and she soon becomes a poor one, for she must adjust herself -to the new condition. The new condition she adopts is the same as that -of the scrub. The scrub is a product of starvation. She has been bred -to withstand hardships instead of using all efforts to produce milk. -Never let a good cow go hungry for pasture or hay. - -=Water.= A milk cow requires about twelve and one-half gallons of pure -water per day. In summer it should be fresh and cool water. In winter -it should be fairly warm. The water should be as accessible as possible -at all times. Twice a day is not often enough for milk cows. Especially -when cattle are on dry feed, the more water they can be induced to -consume, the more butter fat and milk solids it will put into the pail. -In the winter we usually water cows three times a day in the barn with -water no colder than comes from the well, and slightly salt their feed -so that they will drink water in abundance. I do not know just what -effect stagnant, dirty water has on a milk cow, but do not think I -would want to drink the milk that is made up largely of such water. -Also if cattle wade in infected water and get their udders and teats in -it, the milk will to a certain extent be infected as is the water. - -=Calf and Heifer Feeding.= In raising calves by hand there is more -danger of overfeeding than of underfeeding. There is also danger in -feeding milk that is too cold. In feeding an average young calf we -usually take about two quarts of the first milk that is drawn from the -cow, which is low in butter fat, and feed the milk fresh and warm with -the animal heat in it. After three weeks, skim milk may be substituted -especially if it is warm and fresh. If the milk is artificially -warmed it should be fed at a temperature of at least eighty degrees. -Do not dilute milk with water. Let the calf have what water it wants -separately. A calf should have milk until at least three months old -but at the end of a week it will eat shelled corn and oats. These -grains should be fed liberally to calves that do not have enough milk -for a complete ration. After a calf is one month old it may be raised -on milk made from dried buttermilk or condensed buttermilk or on skim -milk of any kind, provided it is not fed too much at a time nor fed -milk that is too cold. No changes such as from sweet milk to sour -milk should be made suddenly. If feeding condensed buttermilk the milk -after being diluted should be tested for solids with a lactometer. Some -manufacturers of such products give directions for reducing it with -water to such an extent that it would look like ordinary skim milk -but have only half its value. This may make it appear that the feeder -is getting a lot for his money, but he will not long be fooled by -directions of that kind if he is watching the cost of his feed and the -growth of his calves and knows what results he should expect for his -money. - -People sometimes tell of stunted calves that turned out to be good -cows but I do not think that a calf can be stunted a minute without -being affected. If a stunted calf makes a good cow, which seldom ever -happens, certain it is that if the calf had been well nourished the cow -would have been even greater. Animals do not grow all of their lives. -They grow while they are young. Every minute of that youth period that -we lose for growth is lost forever. Growth is the natural development -of bone, muscle, nervous system, circulation, etc., that the animal -needs for hard work when mature. Breeders of pure bred cattle, who -expect to make records with their young stock, feed them grain every -day. I do not think this is necessary or practical for the farmer to -do, but certain it is, that no promising heifer should ever be allowed -to get thin. She should have good pasture during all of the summer and -should have plenty of well-cured feed, corn fodder or corn silage, and -a fair amount of alfalfa every day during the winter. - -=Chemical Analysis.= A chemical analysis of some of the most commonly -used feeds for dairy cows follows: - - Total Dry Digestive Nutrients in 100 lbs. - FEEDING STUFF Matter in Crude Carbohydrates - 100 lbs. Protein Fat Total - - Alfalfa Hay 91.4 10.6 39.0 0.9 51.6 - Timothy Hay 88.4 3.0 42.8 1.2 48.5 - Prairie Hay (Western) 93.5 4.0 41.4 1.1 47.9 - Clover, Sweet, White 91.4 10.9 38.2 0.7 50.7 - Sorghum Fodder, Dry 90.3 2.8 44.8 2.0 52.1 - Corn Silage 26.3 1.1 15.0 0.7 17.7 - - Corn and Its Products - - Corn, Dent 89.5 7.5 67.8 4.6 85.7 - Gluten feed 91.3 21.6 51.9 3.2 80.7 - Hominy 89.9 7.0 61.2 7.3 84.6 - - Wheat and Its Products - - Wheat 89.8 9.2 67.5 1.5 80.1 - Bran 89.9 12.5 41.6 3.0 60.9 - Wheat Feed (Shorts - and Bran) 89.9 12.9 45.1 4.0 67.0 - - Rye and Its Products - - Rye 90.6 9.9 68.4 1.2 81.0 - Rye feed (Shorts and - Bran) 88.5 12.2 55.8 2.9 74.5 - - Oats and Its Products - - Oats 90.8 9.7 52.1 3.8 70.4 - Oat Hulls 93.2 2.0 45.2 1.3 50.1 - Emmer (Spelt) 91.3 9.5 63.2 1.7 76.5 - Linseed Meal 90.4 31.7 37.9 2.8 75.9 - Cotton Seed Meal 92.5 37.0 21.8 8.6 78.2 - -=Rations for the Dairy Cow.= Haecker’s standard for the feeding of -dairy cows is as follows: - - DAILY ALLOWANCE - - Crude - Prot. Carbo. Fat - lbs. lbs. lbs. - - For Maintenance of 1000 lb. cow 0.7 7.0 0.1 - For each pound of 3% milk 0.047 0.2 0.017 - For each pound of 3.5% milk 0.049 0.22 0.019 - For each pound of 4% milk 0.054 0.24 0.021 - -To illustrate the table there follows the allowance for a 1000 pound -cow producing 25 pounds of 4% milk daily: - - Crude - Prot. Carbo. Fat - lbs. lbs. lbs. - - For Maintenance 0.70 7.0 0.10 - For 25 pounds of 4% milk 1.35 6.0 0.52 - ---- ---- ---- - Total 2.05 13.0 0.62 - -Below are given some balanced rations commonly fed to dairy cows: - - Total - Dry Digestible Carbohydrates Digestible - Matter Protein and fats Nutrients - - lbs. lbs. lbs. lbs. lbs. - - No. 1 - - Corn 10 8.95 .75 7.24 8.57 - Corn Stover 10 8.10 .21 4.31 4.61 - Alfalfa Hay 12 10.97 1.27 4.78 6.19 - - No. 2 - - Corn Silage 40 10.52 .44 6.28 7.08 - Alfalfa Hay 10 9.14 1.06 3.99 5.16 - Wheat Bran 2 1.79 .25 .89 1.21 - Corn Meal 6 5.32 .41 4.35 5.08 - - No. 3 - - Corn Silage 35 9.20 .38 5.49 6.19 - Alfalfa Hay 10 9.14 1.06 3.99 5.16 - Ground Corn 5 4.43 .34 3.62 4.19 - Wheat Bran 5 4.49 .62 2.23 3.04 - Linseed Meal 1¹⁄₂ 1.35 .47 .61 1.13 - -At the Nebraska State Fair in 1920 there was in the Dairy building a -large Holstein cow designated as the champion cow of Nebraska for 1919. -She is owned by Chris Stryker of Red Cloud. I copied from the records -the amount of feed she consumed in a year and the amount of her -production. They are as follows: - - Feed Returns - lbs. lbs. lbs. - Corn 1790 Beets 9645 Milk 26,721.5 - Oil Meal 1352 Dried beet Butter 1,066 - Barley 463 pulp 1254 - Bran 2312 Hay 4068 - Oats 498 Silage 4680 - ---- ------ - Total 6452 Total 19,647 - -It will be noticed that she consumed a little less than 18 pounds -of grain per day on an average throughout the year, that the grain -consisted of five varieties, and that the rough feed was of a high -order, which makes it more expensive than most of us can afford to use -as a regular feed. Beets are chemically about equal to corn silage, but -in actual results in feeding they are considerably superior. I have not -fed dried beet pulp, but I have fed it fresh and it is a very good milk -producer. Cows milk down thin on it. If we would increase the figures -on the dried beet pulp to what it would be if the pulp were fed fresh, -it would bring the beet ration up to at least three times the amount of -the silage ration. - - - - - CHAPTER VI. - - VARIATION IN MILK TESTS - - -G. W. Shaw in Hoard’s Dairyman of March 10, 1916 says: - -“It is a well-known fact that the percentage of butter fat in the -milk of cows increases very materially toward the end of a period of -lactation. There are also other slight changes in that period. During -the first month the fat generally averages higher than during the -second month. Under normal conditions of feed, etc., the fat increases -from the third or fourth month to the end of lactation. - -“Although it is a fact that cows cannot be fed to give beyond a certain -percentage of butterfat, yet it has been proven many times that if -poorly fed for a considerable length of time, the average test will -decrease. This is especially true if cows become thin and poor in -flesh. Many times this will account for a farmer’s average herd test -dropping from one period to the next. It is also noticeable that the -quantity of water taken, whether as water or succulent feed, affects -the herd. This is particularly noticeable when cows are changed from a -diet of dry hay to green feed or vice versa. - -“It has been noted that the change of weather affects the test. A -sudden cold period coming will usually decrease the quantity of milk, -but increase the percentage of fat. If the cold period continues, -this change will tend to right itself. It would seem that there is a -connection between the question of heat and cold and the amount of -water taken. - -“It is a well-known fact that the first milk drawn from a cow’s udder -is very low in butterfat, not over 1%, whereas the last drawn is quite -high, sometimes reaching 10%. The importance of exhaustive milking is -evident. By carefully milking to the fullest extent each time, the test -will undoubtedly be higher than if milking were not exhaustive. This, -continued over a period of time, would have its effect on the 15-day -test. - -“Another very important point we wish to make is this, unless a man who -does his testing at home understands how to do it thoroughly and is -very careful in taking his sample, he will not check with the factory -test. There are several reasons for differences between tests made -on samples taken at the farm and those made on samples taken at the -factory. - -“Many farmers have a habit of taking a little cream or top milk for -family use, and think that it will not materially affect the average -test. As a matter of fact it will affect materially. For instance, if a -farmer were producing 100 pounds of milk testing 3.5% and he used one -quart of top milk, testing 10%, his average test would be reduced .2 of -1%; that is, instead of delivering milk testing 3.5% it would actually -test 3.3%. - -“Some farmers adopt another method; they use, for family purposes the -milk from a cow which gives the richest milk, so that the result is -always the same, the average test being lower. - -“Another cause of difference in tests, and we think this is a very -important one, is found in the condition of the milk when received -at the factory. Some farmer’s milk, when brought in, is smooth and -homogeneous; some bring in milk which is slightly churned; that is, -there are small particles of butter, which is separated butterfat -floating on the surface. This latter milk is very hard to sample; the -sampler is plunged into the milk and is likely to miss a due proportion -of these floating particles. In addition, some of the separated -butterfat is sure to be left behind, both on the sides of can and on -the cover. Butterfat adheres to any surface much more rapidly than -any other of the milk solids. It is quite evident that milk which is -partially churned will get a lower test at the factory than it did at -the farm before it became churned. - -“In order to prevent this churning, it is most important that the milk -be quickly and thoroughly cooled after milking. If milk is poured into -cans and stirred and handled in a half warm condition, it is sure to -separate to some extent. While the particles of butterfat are not large -enough to be particularly noticeable, they are there and adhere to the -surfaces as described. - -“Another condition which causes trouble in sampling, is found where -some of the cream is firm and floats around in hard lumps but is not -churned. This kind of cream is also hard to sample and these lumps are -liable to be left behind on the sides of the can and cover. We believe -this condition is caused by allowing milk to cool spontaneously. That -is, instead of cooling quickly, the farmer fills up his milk can and -lets it stand to cool slowly. This is liable to give a hard cream on -the surface which does not break up readily. The farmer, therefore, -will get a better test by =cooling his milk quickly and thoroughly and -refraining from using the top milk for family use=. - -“We have come to this conclusion, namely, that certain conditions -affect cows and their work, the same as that of human beings. As -someone has said: ‘Put yourself in a cow’s place and try to get -her point of view. Could you do good work if a swarm of flies were -bothering you all the time? What effect does an extremely warm day or -two have on your capacity for work? If you were out in a cold, rain, -and wind storm, how would it affect your work? Suppose you were thirsty -and had to wait two or three hours before you could get a drink and -then got foul and stagnant water? Or, suppose that someone stronger -than yourself would chase you away from the shade or sheltered spot or -forced you to move when you were resting or eating? Suppose you were -forced to eat food that you did not like or enjoy? How long would it be -before these things would show in your work? Any or all of them would -impair your efficiency and lessen your ability.’” - - - - - CHAPTER VII. - - SUGGESTIONS FOR CONSTRUCTING A BARN. - - -Since there is so much information available concerning construction -of barns, it is not necessary for me to discuss it here except to -criticize the standard forms. On most farms at hay-making time there -is no time to haul hay to the dairy barn so it is stacked in the field -and hauled in during the winter. Many large dairy barn hay mows are -constructed at a great deal of expense and stand empty most of the time -in this climate. Before building large, expensive barns it might be -well to consult those who have built to see how they are getting along. -On an average farm I would suggest a one story shed for the cows built -as a lean-to or butting up against a hay shed. This hay shed need not -be very large. - -In most expensive barns there is installed a litter-carrier that runs -on a track. If I were going to use a litter-carrier at all I would have -the thing so that it could be let down below the level of the gutter -and shove the manure down the gutter into it. This means would save -all the liquid manure which is more valuable and would save the effort -required to lift the manure with a shovel. When full the carrier could -be hoisted, run on the track, and dumped into the wagon or wherever -desired. But why use a carrier? Why not have the gutters run through -the side of the barn and a wagon or manure spreader standing beneath? -It is very easy to push the manure from ten cows down the gutter. Two -gutters could run into one wagon which would be left standing outside -of the barn on lower ground. The barn could either stand on a side hill -or a place could be dug to run the wagon into. If hogs are to work over -the manure, a concrete basin should be constructed to hold it. - -The feed trough should be so made that it may be used to water the cows -during cold weather. - - - - - CHAPTER VIII. - - MILKING - - -The cow’s milk is partly manufactured in the udder at the time it is -being drawn. The process is like digestion and is interfered with by -any nervous tension or shock. The prick of a pin that will make a -cow jump at the time of milking has been known to greatly reduce the -butterfat of the milk given and at the same time to reduce the supply. -Shepherd dogs that go after cows are likely to perform their labor at -a very high cost in milk. A milk stool used as a weapon knocks a lot -of money out of the farmer’s pocket. A rough milker who irritates a -cow causes much trouble also. If I were to judge a dairyman by just -one thing I could tell most about him by noticing how well the cows -liked to have him milk them. Where a cow has to dance to the jerking of -rough hands and listen to profanity of the milker, that is plenty of -information to decide that on that farm dairying does not pay. There -are few cows that will treat a milker any better than he treats them. - -For sanitary reasons I do not believe in milking with wet hands, but -if a cow’s udder is caked, the best cure that I know is to draw the -milk into the hands very slowly and rub it into the caked udder until -it is absorbed through the skin. I do not know or care why, but there -is something about a cow’s milk that is good for her caked udder when -applied to the outside. One treatment of an hour’s duration, milking -the milk a stream at a time and working it into the caked udder, is -often sufficient to cure even bad cases. Cow’s teats should never be -allowed to get sore, for clean milk can not be produced from sore, -bleeding teats. It may be necessary to apply antiseptic medicines when -they are sore, but a good way to keep the teats soft and pliable so the -cow will not be irritated by milking is to take the last streams or two -in the udder, milk it into the hand and use it to rub into the teat. -The solids in the last streams of milk are about one-half butterfat and -this greases the teat with the best kind of grease that I know. - -Having employed a great many men on the farm I have found from -experience that two out of three do not know how to milk. Of these, -some can be taught but many are not worth bothering with. Many are too -rough and many do not seem to be able to get all the milk from the -udder. To get all the milk from one quarter of the udder the milker -should use both hands, using one hand above the teat to squeeze the -milk into the teat and with the other hand milk it into the pail. - - - - - CHAPTER IX. - - MILK PRODUCTS - - -Every milk producer should make some study of the principal products -that are made from milk, for such information may help to market it to -a better advantage. - -=Butter.= The law requires that butter contain 80% butter-fat and that -it shall contain less than 16% moisture. In 100 pounds of creamery -butter there is usually about 3 pounds of salt, 1 pound of casein and -between 15 and 16 pounds of water. - -Figuring that butter contains 80% fat for the minimum which allows for -the maximum amount of water, the following amount may be obtained from -100 pounds of milk: - - 100 lbs. of 3% milk will produce 3³⁄₄ lbs. of butter. - 100 lbs. of 4% milk will produce 5 lbs. of butter. - 100 lbs. of 5% milk will produce 6¹⁄₄ lbs. of butter. - -=Cheese.= It usually takes about 10 pounds of 4% milk to make 1 pound -of cheddar cheese, which is the common cheese usually sold at the -stores. This cheese will test out about 36.8% fat, 25.5% protein, 6% -sugar, ash, etc., and 31.7% water. - -=Cottage Cheese.= Cottage cheese is usually made from skim milk. 100 -pounds of average skim milk will make from 12 to 15 pounds of cottage -cheese, such as is usually sold on the city market. Where it is creamed -the cream is put in after the cheese is made. - -=Cream.= 100 pounds of 4% milk will produce: 20 pounds of 20% cream -and 80 pounds of skim remaining, 13¹⁄₃ pounds of 30% cream and 86²⁄₃ -lbs. of skim remaining, or 10 pounds of 40% cream and 90 pounds of skim -remaining. - -The average cream sold tests about 30% butter-fat, so on the average -the farmer has left about 86 pounds or a ten-gallon can of skim milk -for every 100 pounds of 4% milk. - -=Skim Milk.= The value of skim milk on the farm as feed is an important -one for the farmer. The price of whole milk in the city is not always -high enough so that it pays the farmer to sell his skim rather than to -use it for feeding. During the flush season in the spring when milk -dealers are all burdened with a surplus of milk, it would be a great -advantage if more farmers would separate and feed the skim milk to -hogs. I will endeavor to give here as accurately as possible what real -information I can gather from Experiment Station reports concerning the -feeding value of skim milk. At the outset it might be well to state -that on this question I have never known any two agricultural experts -to agree and experiments need to be carefully analyzed before they -yield true information. - -I can prove to you from experiments published in Henry & Morrison’s -“Feeds and Feeding” that skim milk is worth only $.08 a hundred pounds -when corn meal is worth $1.00 a hundred, and I can prove that skim milk -is worth $.31 a hundred pounds when corn meal is worth $1.00 a hundred. -In fact when an experimenter undertakes to prove a thing he has very -easy sailing if he can line up conditions to suit the proposition he -intends to prove. The trouble with most experiments on this subject -has been that they are apparently planned to be used as arguments for -the purpose of increasing the feeding of skim milk and they do not -undertake to solve the real question involved. - -Every one knows that corn alone is too unbalanced a ration to feed to -hogs profitably. Where it is endeavored to show that skim milk has a -very high value, one bunch of hogs is fed corn alone, and to compare -with it another bunch is fed corn and a small amount of skim milk. Let -those who are satisfied with the information that can be obtained by -such an experiment use it and I will have no dispute with them. But for -most of us the question is whether we should feed alfalfa to the cow -and the cow’s milk to the pig or let the pig eat his own alfalfa. A -hog’s ration may be balanced with alfalfa hay or with alfalfa or rape -pasture. The question is whether milk and corn makes as cheap a gain -as alfalfa and corn. It is very difficult to find experiments that -answer this question and it is the most practical one in the world. If -it is good sense to use the cost of producing pork on dry corn alone -as the basis of getting at the value of milk, it is also good sense to -use skim milk alone as the basis of figuring the value of grain. In an -experiment published by Henry & Morrison on page 597, where little pigs -weighing only twenty-five pounds were used and which are capable of -making cheaper gains on milk than older hogs because they have smaller -bodies to maintain, it took 2,739 pounds of skim milk to make one -hundred pounds of gain. But where 233 pounds of grain were fed with -935 pounds of skim milk there was also a gain of one hundred pounds. -Figuring now as they do who would set the value of milk by the cost -of feeding dry grain, we will use skim milk as a basis of figuring. -If skim milk is worth $.30 a hundred, corn is worth $2.32 a hundred. -This is the same line of reasoning as is used when in an experiment -reported on page 598, if corn is worth $.01 a pound we find that skim -milk is worth $.30 a hundred. All they prove is that a hog must have -something besides corn or milk. Corn is the cheapest hog feed but it is -too unbalanced a diet to get the best results when fed alone. A small -amount of skim milk or something else will balance the diet. According -to reports published by Henry & Morrison on page 598 it will be noticed -that 585 pounds of skim milk reduced the amount of grain required to -produce 100 lb. growth by 179 pounds. If corn is worth $.01 a pound and -we figure on that basis, skim milk is worth $.31 a hundred pounds. But -notice what happens when the amount of skim milk is increased beyond -what is needed to supply the elements which corn lacks. When the amount -of skim milk is increased by 463 pounds more, the amount of corn meal -eaten was only reduced by 56 pounds, so that for the first 585 pounds -the farmer was getting $.31 but for the next 463 pounds he was getting -only $.12 a hundred pounds, and when the skim milk was again increased -by 849 pounds the amount of corn meal required was only reduced 71 -pounds and this figures down the last batch of skim to only about $.08 -per hundred pounds. These experiments prove that we must keep somewhere -near a balanced ration but do not prove anything regarding a definite -value of skim as a feed. - -What your skim milk is worth on the farm depends altogether on how -much it is needed to balance the diet in hog feeding operations. It is -of much more value for little pigs than for larger hogs that are more -capable of digesting grasses. Professor Henry says, “Pigs fed skim -milk and grain gained nothing from pasture. Grazing stimulates the -appetites of pigs getting grain but no milk and they eat more grain -and make larger and more economical gains.” So we see that pigs will -pass up pasture for milk and that when milk is fed to pigs on pasture -it replaces the use of pasture so that it does not do much good to -pasture hogs that are fed milk. Experiments reported on page 614 show -that pigs on alfalfa pasture require 344 pounds of grain to gain one -hundred pounds and that on rape pasture only 340 pounds are required. - -Different experiments always vary slightly as to the amount of grain -required to make a certain growth. But taking the most advantageous -ration that we can prepare with milk and corn as shown by these -experiments, we may conclude that something like 300 pounds of grain -and 500 pounds of milk will make one hundred pounds of growth on one -hundred pound hogs, and that about 350 pounds of grain fed to hogs on -pasture will make the same amount of growth. Let each farmer figure out -what pasture and grain cost him and he can get approximately the real -value of skim milk. For large hogs milk will be worth less than here -shown. For smaller hogs it will be worth more. - -It may be interesting to know the cost per pound of skim milk solids -figured at different prices, but the chemical analysis we are not -considering. One hundred pounds of milk usually contains about 9.25 -pounds of solids. If 100 pounds of skim milk is worth $.20, one pound -of dry matter would be worth $.0216 and a ton would be worth $43.20. At -$.40 a hundred, one pound of dry matter would be worth $.0432 and a ton -would be worth $86.40. At $.50 a hundred, one pound of dry matter would -cost $.0540 and one ton cost $108.00. - -=Whey.= The average composition of whey is about as follows: water -93.12%, and total solids 6.88%. Of the total solids there are about -.27% fat, .81% nitrogenous substances and 5.80% sugar, ash, etc. For -pigs whey has a feeding value about half that of skim milk. - - - - - CHAPTER X. - - MARKET MILK - - -=Weight of Milk.= The weight of milk varies slightly with the -temperature and also because of the difference in the amount of solids -it contains. An average gallon of milk at 60 degrees weighs 8.6 pounds. -A ten-gallon can filled to the lid should weigh 86 pounds. - -A can large enough to hold 100 pounds of water would hold 103.2 pounds -of average milk at 60 degrees, 103.6 pounds of skim milk, or 90 pounds -of pure butterfat. Cream weighs less than water. The butterfat in milk -is in the form of little particles or globules, which float around in -the milk. In Holstein milk they are small, in Jersey milk they are -larger. Cream is simply milk containing a large number of particles of -fat. - -=Legal Requirements.= The law requires market milk to test not less -than 3% butterfat. Milk containing 3% butterfat but less than 11¹⁄₂% -total solids is usually considered watered milk. We determine fat -content by Babcock test and the solids-not-fat by an instrument called -the lactometer, which is simply an accurate means of determining the -weight of milk. - -Milk from cows known to be diseased, or from cows fifteen days before -coming fresh can not legally be sold. After freshening, milk can be -sold as soon as it attains a normal condition. It is illegal to sell -milk to which water or any other substance has been added, or milk -which has been exposed to disease-producing bacteria, or milk that has -been stored, handled or transported in an unclean or unsanitary manner. - -=Cleanliness.= The greatest handicap in the milk business is the -difficulty of getting milk that is as clean as other food which people -eat. It is not impossible to do, but it is rarely done. In most all -cities of the United States milk that meets the highest requirements -as to cleanliness and sanitation is being sold for from 20 to 35 cents -a quart. Such milk is guaranteed to be pure by a medical board and is -labeled certified milk. There are various requirements in producing -certified milk that need not all be explained here. But to the average -consumer the main difference is that the producer of certified milk is -as careful concerning cleanliness in milking and caring for the milk -as a clean, respectable housekeeper is in making bread. In regular -market milk we do not require cleanliness up to the standard for -certified milk, but all producers and dealers in milk should recognize -and admit the truth that common milk is not nearly as clean as it -should be. - -The public is well aware of this fact, and the demand for dairy -products would be immeasurably increased if thousands of people did not -feel an aversion to drinking milk because as they say, “It’s so dirty.” -We can not go to the public and ask all we would like to have unless -we, in turn, give them just what they want. The public wants clean milk -and I believe that if milk improves in quality the public will use more -of it. No person with dirty hands should ever milk a cow and use the -milk for human food. A cow’s udder should be washed. The hair on the -udder and flanks should be clipped short, and to prevent dust and hair -from getting into the milk, her flanks and udder should be slightly -dampened before milking. A gunnysack cut up in pieces about 14 inches -square makes a very good towel on which to dry the udder and the -milker’s hands. A clean towel should be used for each milking. - -The cleanliness of milk is usually judged by filtering a small amount -through a disc of cotton. This is called the sediment test. This -test, in a measure determines the amount of filth and foreign matter -which milk contains. Sufficient straining will make most any milk so -that it will show a clean record on the sediment test. But remember -that a strainer acts as a sort of pulverizer. Milk running through a -strainer gradually dissolves and washes away the particles until they -are so thoroughly in solution that we can not get them in a clarifying -machine. We would prefer milk strained through a metal strainer -only, but in many localities health departments require that it be -filtered through cloth or cotton. Where this is required we oppose no -objections. The greatest difficulty with cloth strainers is that they -do not get washed clean enough. A farmer usually rinses out his cloth -in cold water and hangs it up to dry. Sour strainers are about the -first thing we look for on a farm where the people have been having -trouble keeping milk sweet. - -Absorbent cotton is all right, providing no cloth is used with it, -but that it be held between metal straining discs, or that the cloth -be thrown away each time with the cotton. Since to throw away cotton -strainers each time is expensive, I do not think the system is -practical for general use. It is easier and far better to keep dirt -from getting into the milk than to let everything go in and then try to -get it all out again. - -=Sanitation.= Sanitation means “pertaining to health.” Clean milk might -be unsanitary for it might contain injurious bacteria. Bacteria are -plants. To avoid infecting milk with bacteria which cause souring and -decay we can not depend upon cleanliness alone. The first few streams -of milk from each teat of the cow will be found already infected to a -considerable extent. In certified dairies the first streams of milk -are never used. When cows are not milked dry at each milking there is -a considerable development of bacteria that takes place in the teats -and udder. Careless milkers have their trouble starting before the -milk leaves the udder. Various diseases infect the milk of the cow. -Milk from cows with garget or diseased udders causes sore throats in -children and should never be used as food. Dirt that gets into milk is -of itself objectionable, but it is also one of the greatest sources of -infection. - -Milk utensils should be sterilized. This may be done by the use of -a chlorine solution called Bacilli-Kill, by boiling water, or by -the direct rays of the sun. Most sterilization is not perfect and -even the dust particles in the air contain enough bacteria to, in a -measure, re-seed any surface. Bacteria can not grow without moisture. -If utensils are not washed perfectly and food particles are left for -bacteria to grow on, there will immediately start a new development -from the re-seeding that will take place after the sterilization. Tin -cans can not be washed well enough to make them perfectly free from -foodstuffs on which bacteria may live. When milk dealers put cream in -cold storage, expecting to hold it sweet for as long as two months -they use cans that have never been used before. A metal surface is -rough and I know of no way to wash a milk can as perfectly as a milk -bottle. The milk utensils should be thoroughly cleaned with washing -powder, rinsed thoroughly with boiling water, then carefully dried. -In the operation of cleaning cans the most difficult thing to do in a -factory is to get the can properly dried. When it cools down there is -likely to be a certain amount of moisture deposited on the inside of -the can and there is always enough food left on which bacteria may grow -if the can is moist. In milk plants we sterilize all equipment just -before using. Cans washed and sterilized at the plant and used on the -farm twenty-four or thirty-six hours later become rancid because of -being shut with moist air in them. It is our ambition to sometime be -able to send cans to the farmers that will remain perfectly sweet, dry -and sterile, even if they are kept closed for a week. But now we must -confess to imperfection, and cans that get stale before being used are -perhaps the greatest menace to our milk supply. If a farmer can set -these cans in the sun with the lid off, it will help greatly. If he can -scald them with boiling water just before he uses them, it will help -even more. - -Some farmers have great difficulty in delivering milk once a day and -having it sweet when it arrives at the plant. We have kept a bottle of -certified milk for more than three weeks in a refrigerator where the -temperature is above forty degrees and at the end of that time it had -not turned sour. Such results can be only obtained by experts, but it -is not difficult to become expert enough to always be able to sell milk -that is in a good marketable condition, delivered once a day. - -=Cooling Milk.= The growth of bacteria in milk depends a great deal -upon its cooling. Milk has a great tendency to take up bad odors, and -its tendency to do this depends upon its temperature. Milk should be -cooled within thirty minutes after it is drawn from the cow. If cooled -below seventy degrees immediately and kept at that temperature or -below, there will be very little difficulty of milk souring, provided -due care has been taken regarding sanitation and cleanliness. - -Well water temperature in this climate is usually fifty-four degrees. -By pumping fresh water through a tank, having it overflow so that -the warm water will flow off, it is easy in a short time to get milk -as low as sixty-five degrees. When running water is not available, -it is better to stir the milk until it is as cold as it will get in -such water as you have, then set the cans in a small tank of fresh -water that can be pumped by hand if necessary. Many farmers use the -stock tank to cool the milk in first, then use some half barrels cut -off at a height so that the water can not overflow into the milk but -that it will stand slightly higher than the milk in the cans. Use one -half-barrel for each can of night’s milk. In the morning cool the milk -in the tank only. However, the most satisfactory arrangement would be -to have a small engine with which fresh water may be pumped at milking -time, and let the milk tank overflow into the stock tank until the milk -is cooled and the tank is full of cold water. A tank should be divided -by partitions made of slats running up and down so that a can partly -filled may float without tipping over. It is not absolutely necessary -that milk be uncovered while it is being cooled, but the cover prevents -the milk from cooling as rapidly. Remember that warm water always -rises. The cold water will be at the bottom of the tank. Some farmers -divide their milk so that the cans will all float. The milk warms the -water and the warm water rises above the level of the milk in the cans. -Milk should always be covered when left sitting by the road waiting for -the hauler, and should always be covered in the wagon or truck. Wet the -blanket or canvas that covers the milk. This helps to keep it cool. - - - - - CHAPTER XI. - - EXPERIMENTS BEING TRIED OUT ON OUR DAIRY FARM. - - -On our farm we are equipping to produce certified milk. This will be -a new business for us. When we have had more experience along this -line we may write up the results for publication. However, none of our -experiments are far enough along now for us to be justified in giving -the results as final. - -Those things which would probably be of greatest interest to farmers -are our small grain elevator, the layout of machinery to shell corn, -grind feed, cut and re-cut alfalfa and our facilities for handling -manure. We use electric power which, so far as we know, is the most -satisfactory power where it is available. The motor requires no firing -up as does a steam engine, and no tinkering such as goes with the use -of gasoline. The motors generally run when you want them to and as long -as you want them to and give very little trouble. - -[Illustration: Showing arrangement of machinery. The conveyor to the -silage blower is just below the floor. Silage or cut hay drops from the -ensilage cutter to this conveyor. Opposite the ensilage cutter is the -feed grinder into which runs the grain spout from the corn sheller. The -ground feed also flows to the conveyor and by shifting the spout of the -corn sheller the shelled corn will go to the conveyor without being -ground.] - -[Illustration: Rear view of the barn showing the arrangement of silos. -The blower pipe for the ensilage cutter will extend through the barn -and with a long arch swing around from one silo to another.] - -Our ensilage cutter is permanently installed at one side of a driveway -in the barn. It will fill three silos without re-setting. By the use of -a re-cutting attachment with the ensilage cutter we make finely-chopped -alfalfa of all the stems that the cows will not eat. Cattle will eat -these stems after they are cut up fine and they make excellent feed -for our delivery horses. The blower (made by the American Harvester -Company of Minneapolis) which we use for elevating is separate from the -cutter. It is also used to elevate shelled corn, oats and ground feeds -to bins overhead. The conveyor to this blower is slightly below the -floor level so that ground feed will run from the feed grinder to the -conveyor, so also will our shelled corn, or oats that we are unloading -from wagons, and the re-cut alfalfa. Everything goes to the blower and -is distributed to different bins by turning the spout. An ordinary -ensilage cutter can be used as an elevator for grain just as well as -the separate blower that we use. - -Our system of hauling manure is probably more original than our -arrangement for handling feed. We do not shovel the manure out of -this barn, neither do we push it out. We wash it out with a two-inch -stream of water. The gutters slope from the ends of the barn toward -the center, being two feet deep at the center of the barn and one -foot deep at the ends. Over these gutters we have cast-iron grates to -prevent a cow from slipping down. A ten-inch tile leads from the gutter -to a large cess-pool outside of the barn and from this cess-pool we -pump the sewerage along a ridge to the highest ground of the farm and -irrigate it down over the fields. We have an abundant water supply -available, cheap power, and hope this plan will prove a practical means -of handling manure. So far it has been a very easy matter to flush the -manure from the gutters and our sewerage pump throws 200 gallons per -minute through a four-inch pipe up the hill as far as we want to go. We -use cut straw for bedding and run plenty of water in with the manure -so the pump will not clog. The picture of the pump shown is taken from -the catalogue of the American Well Works and does not represent our -cess-pool but is similar to the outfit we use. - - [Illustration: Showing the gutter behind the cows with some of the - grates removed. The gutter is being filled with water. When full the - cover to the opening to a 10-inch tile is removed and the rush of the - water carries all with it.] - -[Illustration: Electric-driven sump pump with 3-inch intake and 2-inch - discharge which pumps manure and water at the rate of 200 gallons per - minute.] - -[Illustration: Interior of the barn showing large ventilating flues. At - the side of the room are the air-intakes.] - -Our water pump requires a ten horse-power motor and will throw 150 -gallons per minute. Besides a means of getting manure hauled out, we -expect to do some irrigating in dry weather. While running both the -pump at the well and the sewerage pump we require about ten kilowatts -of current per hour. This costs us about five cents per kilowatt. - -We have installed the King ventilating system. Where a large herd of -cows are kept in a barn such a ventilating system is a great help. Our -barn is warm and comfortable but not steamy and close. - -These systems cost a good deal of money and may not all prove -practical. We are not urging that our example be followed but will be -glad to give any of our readers such data as we may have concerning -the success of these operations. At our barn we prepare the feed for -all of our delivery horses and we expect to keep sixty cows. The method -of handling manure will eliminate most of the breeding places of flies. -Since this milk will be used raw and is produced for babies especially, -extra precautions are necessary in our case. These things we have taken -into consideration when planning so expensive a layout. In a few -months we will know more about these systems and in a few years we will -have a conclusive test made. Those who wish to drop in occasionally to -see how we are getting along will be welcome. - - [Illustration: Interior view of milk house showing sterilizing oven, - cooler, bottle filler and conveyor for cases.] - - - - - CHAPTER XII. - - DIFFERENT POINTS OF VIEW - - -Even though I have a farm that at one time I went in debt for and which -I paid for by milking cows, and even though I have spent more of my -working years on a farm than in an office, I can not always pass as a -farmer. At one time I attended a farmers’ meeting where the city man -was up for discussion and a fellow nudged me and said, “Old man, how -do you like it? Haven’t we got you city guys figured out about right?” -I answered, “City people are just like country people in at least one -respect. They are just as much inclined to think their own troubles are -greater than any one else’s.” - -Farmers sometimes speak of themselves as the producers, and so, too, -do the labor union men. Even the business men at their meetings are -inclined to pat themselves on the back and to take credit for a very -liberal share in production. We all look at things from our own point -of view. We have gone through certain experiences and have not -experienced others. We can not all expect to be of the same opinion. - -But we all have the ability to understand each other when we are given -the chance to see things as other people see them, and it is this -understanding which I hope to promote as I write this brief chapter. I -write this not as a farmer but as a city man giving opinions gradually -formed in several years as a city milk distributor. - -To me all are producers alike. The man who sews the shoe for the miner -who digs the ore that makes the plow that plows the field that raises -the wheat that makes the bread that the grocer distributes, does what -is just as important but no more so than any other man or woman in the -long line which production takes. If one may insist that his task forms -the foundation, another man may claim that his forms the roof. But what -is the difference? Without whom can we well get along? - -We hear much about the “middle man” who is considered a luxury or -rather an extravagance that ought not to be permitted. Well, I am -one of those middle men and the thing does not look that way at all -to me. I think that all we do for the people--all the service we -render, is worth what we get for it. We middlemen have our troubles -and call ourselves producers and are not in any way conscious of being -“parasites.” - -What economic laws apply particularly to one set of people but do not -apply to others down the line? What makes one man’s lot harder than -that of another, and who really has the hardest row to hoe? What shall -we do to the other fellow to keep him from crime and have justice? -These are questions answered in as many different ways as there are -people with different viewpoints. Do we doubt the patriotism of the -club women in cities who decided to boycott eggs and milk to bring -down the price just at the time when these commodities were very hard -to produce and the price already too low for the cost? If we do, it -is because we do not understand their viewpoint and their lack of -information on which to form different conclusions. - -A few years ago I often used a certain argument which now I do not use -any more because now I am over on the other side, as they say. From the -other side of the fence the proposition does not look at all the same. -The argument is that the farmer sells his produce in town at the price -the city man is willing to pay and then must buy at the price that the -city man will sell for. Since the city man does all the price fixing -the farmer gets the worst end of the bargain all of the time. - -I have no doubt that various markets are juggled by speculators of -various kinds and that there are many exploiters in cities who have -their knives whetted for any one’s meat they can get. The world has not -yet worked out its complete salvation. We all have a few suggestions -that we would not mind making to the party in power. But of this I -feel sure, the majority of business men make their living by rendering -service the same as do farmers. They are up against propositions that -are a good deal alike. I have not noticed much difference. I have to -pay my farmers a good or better bargain than they can get any where -else. In the same way I must compete for labor. I must render the -best service the customer can get for the money. After I do all of -these things, if there is anything left I may have it, and my luck at -different times is good, bad, and all shades between good and bad. All -of us city business men would make more if we could. You can at least -credit us with being ambitious, but more of us fail than do business -men in the country. - -At this time probably half of the factories in the United States are -closed down, banks are practically all in a critical condition, stores -are advertising merchandise at half price and yet no one seems to buy -and the farmers’ troubles need no description. What shall we do? Well, -I know some things we should not do that I can illustrate with a story. - -A man in Arizona looked down over a ledge of rocks on a cliff and saw -several rattle snakes sunning themselves on a ledge thirty feet below. -Having a small pistol he shot a bullet down among them. Immediately -there started a battle at the end of which all the rattlesnakes were -bitten. In a few minutes they were all dead. An examination showed that -the bullet had apparently not hit any snake. The snakes had all lost -their lives as a result of a misunderstanding. - -I heard Major General Wood make a speech in favor of universal -military training but his argument had a different meaning for me -than he intended it should have. He argued that there will be war -as long as people have honest differences of opinion--therefore -always be prepared for war. To me it seems that since no amount of -preparation and war equipment can insure peace we must prevent that -honest difference of opinion. We must keep with all people a better -understanding. Wars are misunderstandings and well meaning people -murder each other because the misunderstandings are kept up with -censorship and propaganda. People are armed with poisons more deadly -than the rattlesnake and all will fight at the drop of the hat if they -feel that they are wronged. What then brings any hope of things better? -It is the spirit that says “Come let us reason together” that points -the way to “Peace on earth, good will toward men.” - -There is one thing that all should remember and that is that we are -all of us the public. There is no corporation “without a heart and -without a soul” more heartless than the public. All men strive to do -the thing the public wants most to have done for only those who please -the public’s fancy get paid for their efforts. The public pays no -one interest on investment. It pays no one for time or effort spent. -It pays for the service it wants at the time it wants it and all who -misjudge the public demand may get nothing. Any new process or new -invention puts many people out of business for the public turns coldly -from the old to the new service which it more desires. If we produce -too much of anything the price always goes below cost. Where there is -an undersupply of any thing, there is the best market and the more -profitable business. So it is that by paying or withholding the price -this great Dame Public keeps all courting her favor and doing the -things she wants most to have done. She wins with every winner and then -taxes his income, and lets the loser lose alone. - -But although we are all up against the same general laws that govern -business there is a difference between farming and most other business. -A contractor will build a building for us if we agree to pay a price -that he figures will pay his cost plus a profit. Otherwise he will -not do the work. Contracting is supposed to be a somewhat hazardous -business but it is not so risky as farming for the builder knows before -he starts what price he is to get. A farmer can not tell until he is -ready to market his crop what the market will be. The farmer must pay -the cost, hoping. Weather has a great deal to do with results in -farming operations and that makes the business more risky. - -Business men in cities as a rule can work much closer to their pay -checks. This makes it possible for them to come much nearer a system of -always getting cost plus a profit. Manufacturers usually aim to take -orders ahead of their output so that knowing their cost and having -their goods already sold at a profit leaves them comparatively clear -sailing. How the farmer can get on the same basis I do not know. - -But city business is not all a round of pleasure, for city competition -is keen. If one farmer raises forty bushels of corn per acre and -another can raise sixty, each receives compensation in proportion -to his crop. But if one merchant had that much advantage over his -competitor the unfortunate one would be put clear out of business. -Customers to a merchant are as valuable as pigs are to a farmer and -it is perfectly legal to get the other fellow’s customers in broad -daylight. So we in competitive business keep busier than some people -think. - -I have often been asked what I think of farmers’ organizations. Well, -most business men in other lines of business have associations. They -usually result in some good. It is those who expect too much that are -disappointed. So simple a thing as an organization can not cure all -of the difficulties in farming. Some farmers in Kentucky organized to -boost the tobacco market by agreeing among themselves to plant fewer -acres. After the agreement many expected a high price for tobacco and -planted more acres. This is about the kind of co-operation we all have -learned to expect in associations where money interests are involved. -These farmers were right, however, in realizing that in order to boost -the market they had to limit the supply of the product. The law of -supply and demand always works. It works to the advantage of him who -can limit the supply or can increase the demand. - -Let me tell you how a trust operates. There is an agreement to fix -prices and production is limited to what will sell at the fixed price. -Then there are fights made against any one outside of the combination -who undertakes to produce that line of goods. The trust magnate knows -well that to control a market he must limit the amount of goods for -sale by combining to fight competition. Without that feature trusts -would be harmless. A trust is a “combination in restraint of trade”--a -fighting organization. Common business men are not afraid to compete -with trusts. It is always the trust that is afraid. To compete means to -race. Trusts always want to hamstring the fellows against whom they are -racing. - -To go back to farmers’ organizations, on account of the nature of -their business farmers can never successfully organize to fight down -competition of other farmers and prevent them from producing. They can -not then create an artificial market. Others can sometimes combine -to take advantage of farmers. Farmers can never “get even.” But here -is a truth that many do not realize and it is that although some may -have a less difficult business than farming, not one person out of a -thousand can avoid competition or has any unfair advantage over other -people. Those who would differ from this statement could only change -the figures in the proportion. Change them as you like, and yet we must -agree that it is a good thing that a majority must earn a living in -which there is no graft for they will stand for truth and fairness in -the land. We want freedom in the country and there cannot be freedom -without fair competition--equal opportunities for all as nearly as the -law can insure them. - -Where co-operation among farmers can increase efficiency they should -co-operate. The same is true of any other business. For any one to -co-operate in a legitimate way for legitimate purpose is always a -legitimate thing to do. Co-operation need not interfere with free -competition or fair play. I have no word of warning to give to farmers’ -organizations that I would not apply as well to others. But I have a -warning that I would like to sound to all the world. Beware of him -who accuses all others of guilt. Beware of him who sees only bad in -the world. There are those “reformers,” they may be called, who would -poison us against our fellows. Watch closely the suggestions of such. -Test their advice by the golden rule. A propaganda of hate is never -needed in a good cause. Peace on earth can only come by fairness and -good will. We need each other’s point of view. - - - - - Transcriber’s Notes - -Page 20: “Ofter the fattest,” changed to “Often the fattest,” - -Page 46: “what hapepns” changed to “what happens” - -Page 56: “the fact increases” changed to “the fat increases” - -Page 93: “an extravangance” changed to “an extravagance” - -Page 99: “corn per ace” changed to “corn per acre” - -*** END OF THE PROJECT GUTENBERG EBOOK STOCK AND STALKS *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. Special rules, set forth in the General Terms of Use part -of this license, apply to copying and distributing Project -Gutenberg™ electronic works to protect the PROJECT GUTENBERG™ -concept and trademark. 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R. Roberts</p> -<div style='display:block; margin:1em 0'> -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online -at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em'>Title: Stock and stalks</p> -<p style='display:block; margin-left:2em; text-indent:0; margin-top:0; margin-bottom:1em;'>A book for the dairy farmer</p> -<p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em'>Author: J. R. Roberts</p> -<p style='display:block; text-indent:0; margin:1em 0'>Release Date: February 8, 2023 [eBook #69991]</p> -<p style='display:block; text-indent:0; margin:1em 0'>Language: English</p> - <p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em; text-align:left'>Produced by: The Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)</p> -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK STOCK AND STALKS ***</div> - - - - - -<h1>STOCK AND STALKS</h1> - -<p class="center big"><i>A Book for the Dairy Farmer</i> -</p> -<p class="center p4"> -<span class="small">BY</span><br> -<span class="big">J. R. ROBERTS</span><br> -<span class="small">President Roberts Sanitary Dairy<br> -Lincoln and Sioux City</span> -</p> -<p class="center p4"> -Henry Westfall, Sales Agent, 126 <abbr title="south">So.</abbr> 11th Street<br> -Midwest <abbr title="building">Bldg.</abbr>, Lincoln, Nebraska<br> -<br> -(All Rights Reserved)<br> -</p> - - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> - -<p class="center p2"> -Copyright, 1921<br> -BY<br> -J. R. ROBERTS<br> -</p> - -</div> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p class="center p2 xbig">STOCK AND STALKS</p> - -<hr class="r5"> -<h2 class="nobreak" id="CONTENTS">CONTENTS</h2> -</div> -<hr class="r5"> - -<table class="autotable"> -<tr><td class="tdc" colspan="2"> -<a href="#CHAPTER_I">CHAPTER I</a></td></tr> -<tr><td>INTENSIVE VERSUS BY-PRODUCT DAIRYING</td> -<td class="tdr page"><a href="#Page_1">1</a></td></tr> -<tr><td class="tdc" colspan="2"> -<a href="#CHAPTER_II">CHAPTER II</a></td></tr> -<tr><td>THE DAIRY TYPE</td> -<td class="tdr page"><a href="#Page_17">17</a></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Capacity</span></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Tendencies</span></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Physical Defects</span></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Diseases</span></td></tr> -<tr><td class="tdc" colspan="2"> -<a href="#CHAPTER_III">CHAPTER III</a></td></tr> -<tr><td>THE PURE BRED SIRE</td> -<td class="tdr page"><a href="#Page_23">23</a></td></tr> -<tr><td class="tdc" colspan="2"> -<a href="#CHAPTER_IV">CHAPTER IV</a></td></tr> -<tr><td>WHAT TO FEED</td> -<td class="tdr page"><a href="#Page_26">26</a></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Chemical Analysis</span></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Balanced Rations</span></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Pastures</span></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Hay</span></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Corn Fodder</span></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Silage Without Corn</span></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Silage</span></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Grain Feed</span></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Prepared Feeds</span></td></tr> -<tr><td class="tdc" colspan="2"> -<a href="#CHAPTER_V">CHAPTER V</a></td></tr> -<tr><td>HOW TO FEED</td> -<td class="tdr page"><a href="#Page_44">44</a></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Balanced Rations</span></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Water</span></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Calf and Heifer Feeding</span></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Chemical Analysis</span></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Rations for the Dairy Cow</span></td></tr> -<tr><td class="tdc" colspan="2"> -<a href="#CHAPTER_VI">CHAPTER VI</a></td></tr> -<tr><td>VARIATIONS IN MILK TESTS</td> -<td class="tdr page"><a href="#Page_56">56</a></td></tr> -<tr><td class="tdc" colspan="2"> -<a href="#CHAPTER_VII">CHAPTER VII</a></td></tr> -<tr><td>SUGGESTIONS FOR CONSTRUCTING A BARN</td> -<td class="tdr page"><a href="#Page_61">61</a></td></tr> -<tr><td class="tdc" colspan="2"> -<a href="#CHAPTER_VIII">CHAPTER VIII</a></td></tr> -<tr><td>MILKING</td> -<td class="tdr page"><a href="#Page_63">63</a></td></tr> -<tr><td class="tdc" colspan="2"> -<a href="#CHAPTER_IX">CHAPTER IX</a></td></tr> -<tr><td>MILK PRODUCTS</td> -<td class="tdr page"><a href="#Page_66">66</a></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Butter</span></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Cheese</span></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Cottage Cheese</span></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Cream</span></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Skim Milk</span></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Whey</span></td></tr> -<tr><td class="tdc" colspan="2"> -<a href="#CHAPTER_X">CHAPTER X</a></td></tr> -<tr><td>MARKET MILK</td> -<td class="tdr page"><a href="#Page_74">74</a></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Weight of Milk</span></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Legal Requirements</span></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Cleanliness</span></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Sanitation</span></td></tr> -<tr> -<td class="tdl" colspan="2"><span class="smcap">Cooling Milk</span></td></tr> -<tr><td class="tdc" colspan="2"> -<a href="#CHAPTER_XI">CHAPTER XI</a></td></tr> -<tr><td>EXPERIMENTS BEING TRIED OUT ON OUR DAIRY FARM</td> -<td class="tdr page"><a href="#Page_83">83</a></td></tr> -<tr><td class="tdc" colspan="2"> -<a href="#CHAPTER_XII">CHAPTER XII</a></td></tr> -<tr><td>DIFFERENT POINTS OF VIEW</td> -<td class="tdr page"><a href="#Page_92">92</a></td></tr> -</table> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak" id="INTRODUCTION">INTRODUCTION</h2> -</div> - - -<p>In writing this booklet I hope to put into it information valuable to -the average farmer who keeps cows. I make no claim for this little -book as an addition to dairy science. It is rather a subtraction. -I mean that I have been careful to include only the most essential -information. Where a great mass of scientific data is gathered, it -takes discrimination to distinguish between matters of great and -less importance. To do this discriminating and to point out the most -essential things, as I see them, is the purpose of this undertaking.</p> - -<p>Those who wish more detailed information can easily find it prepared -by those who have studied this matter in detail. I have not. In my -experience in the dairy business I have tried to use to the best and -most practical advantage the scientific knowledge that I could acquire -from others. My experience has all been an effort to apply science to -business. It has been a business experience, not one of research and -investigation. There is much that I have found to be of no particular -use to me, but there are many things that I have found to be of great -importance.</p> - -<p>Science digs out facts, figures, data, knowledge, or whatever it may be -called. To take facts of science and make use of them in business is -one thing which Webster’s dictionary calls an art. This booklet, then, -may not be classed as science for the writer is not so very scientific; -it is not in itself a work of art for the writer is not strong on -artistic ability; but is written on the art of keeping cows and paying -the feed bills.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_1">[Pg 1]</span></p> - -<p class="xbig center">Stock and Stalks</p> -<hr class="r5"> -<h2 class="nobreak" id="CHAPTER_I">CHAPTER I<br><span class="small">INTENSIVE VERSUS BY-PRODUCT DAIRYING</span></h2> - -</div> - -<p>Agriculture as a science is comparatively new. It is not like civil -engineering, for instance, which is taught about alike in all places, -and much of it the same as was taught a generation ago. Since I can -remember most of what is now known about dairy science has been -discovered. It is not surprising, therefore, that as the various -ideas and doctrines come out they have both adherents and opponents. -It takes time to clarify a situation and to prove what is the right -conclusion. Some blame our agricultural colleges for not knowing more -and knowing it sooner, and for spreading what we now know to have been -in some cases misinformation. But the course taken was really the only -one possible. Experiment stations have to try out a lot of theories -in order to find which are wrong and<span class="pagenum" id="Page_2">[Pg 2]</span> which are right. At present -there are many things still unknown and much difference of opinion. -If the discussion which follows seems to differ in some respects with -recognized authorities, I still think that I may be right; and if -wrong, I claim as good a right as any one else to make mistakes.</p> - -<p>Here are some things to think about. At one time there were more real -dairy cattle in Lancaster county than there are at present. There were -fairly large herds of grade Holsteins producing milk where now there -are scarcely any cattle at all. Intensive dairying at one time had -a fine start in Lancaster county, but now there is not a herd large -enough to be called a dairy, except those owned by purebred breeders. -The city milk supply comes from a large number of farmers who produce -milk as a side issue. The methods of feeding and caring for cattle -on these farms is in the main contrary to the instructions given by -the dairy department at the State Farm. The men who made dairying a -business here were learning and following agricultural college methods. -They had good grade dairy cattle and produced fully twice as much per -cow as do the farmers now in the business. They all quit because it did -not pay.</p> - -<p><span class="pagenum" id="Page_3">[Pg 3]</span></p> - -<p>It so happens that I was one of the men thus engaged. I had a fine -herd of fifty high-grade Holsteins that were producing as much milk as -is now being produced by thirty of our average dairy farmers. My herd -was sold after losing money for two years. We were in a cow-testing -association at the time and the fine records made by these cows helped -to sell them at a public sale. Right in sight of the agricultural -college all that had been accomplished seemed to fade away, and the old -red cow, which dairy science has tried for a generation to kill, came -back to the very skirts of the city. Just now if every dairy cow in -Nebraska would be slaughtered, their milk would hardly be missed but if -the old red cow would go on a strike, not a wheel in any creamery of -the state would be turning next week.</p> - -<p>Why this remarkable turn of events? Well, there are two theories. -One of these lets the agricultural college and all of us out without -disgrace and is something of a slam on the farmer. The other gives the -farmer credit for having more sense than we had. Certain it is that the -farmer milking his beef cow produced milk for less than we Holstein -men could do it. The first theory is<span class="pagenum" id="Page_4">[Pg 4]</span> that the farmer did not know -his costs and therefore kept right on while the deficiency came out -of his hide. The second is that the farmer had us beat on the cost of -production. Is one or the other of these theories correct? It must be. -It would be like taking the hot end of a poker for me to argue that the -farmer is a fool and to have one of his number remark that, even though -he was, I went out of business against his competition. Some one else -will have to argue that side. I have a different explanation.</p> - -<p>In my judgment the difference came about in the general rise in price -of labor, grain, and alfalfa. The milk that we produced was like a -garment cut out of new cloth—it all cost real money. The farmer’s -milk was largely produced from corn stalks, wheat pasture, stubble -fields, and draws pastured—material that must either be turned into -milk or wasted. It had scarcely any market value. Our methods and our -cattle were superior to his in many ways, but not enough to make up the -difference in the cost of feed. The common method on the farm is to -pasture corn stalks during the winter. It is a very wasteful method of -feeding but it requires no labor. The cows gather the corn<span class="pagenum" id="Page_5">[Pg 5]</span> that was -missed in the field and eat the leaves and husks. Few cows may be kept -on a farm where such methods are in use, but figuring the stalk of no -value, such methods produce the cheapest butter fat in the world. The -farmer had us beat on the cost of production. He did not feed grain and -forget to figure its value. He fed the grain that the huskers left in -the field. It had no value except as it came to the milk pail.</p> - - -<p class="center p2"><span class="figcenter" id="img001"> -<img src="images/001.jpg" class="w50" alt="When the Dairy Cow Needs a Friend"> -</span></p> -<p class="center caption">When the Dairy Cow Needs a Friend</p> - -<p><span class="pagenum" id="Page_6">[Pg 6]</span></p> - -<p class="p2">At one time I worked on a ranch in western Colorado where a large -number of range cattle were wintered. Alfalfa in that community was -selling for three dollars a ton, but we fed it to the weaker cattle -only. The strong ones could live on sage brush which cost nothing. -Sage brush was not a better feed. It was not nearly so good, but the -advantages offset the disadvantages. So it was with us. The advantages -of the two systems were weighed and ours found wanting.</p> - -<p>The average farmer’s cow is a “scrub.” She usually goes dry for three -or four months of the year and, even when fresh, gives about half -what a developed dairy animal should give. Why do farmers persist in -milking “scrubs,” then? Have we not all told them better? I’ll say so! -Holsteins and Jerseys are not so rare that farmers do not know what -they are. Most farmers have owned a few but have gone back to the old -red stand-by. Why? Are we wrong again?</p> - -<p>In Wisconsin, Michigan, Illinois, Ohio, and all over the east the red -cow is disappearing. People there do a great deal more of dairying -than we do. Who knows the business better, they who do dairying as a -business or we who do not? But arguments<span class="pagenum" id="Page_7">[Pg 7]</span> are of no use when they go -against known facts. The color of the cow is the result of a condition. -The red cow has been better suited to a farmer’s conditions and -requirements. Dairy cattle can not rough it like beef or dual-purpose -cattle. Where the custom is to stable feed and give good care to -cattle, dairy breeds naturally take the lead. Where the dairy business -is a side issue, and besides giving milk a cow is expected to face cold -winds and to withstand periods of semi-starvation, the dairy type is -not in it.</p> - - -<p class="center p2"><span class="figcenter" id="img002"> -<img src="images/002.jpg" class="w50" alt="The strong, lean, well-developed dairy cows that have -never been weakened by starvation or cold."> -</span></p> -<p class="center caption">The strong, lean, well-developed dairy cows that have -never been weakened by starvation or cold.</p> - - -<p><span class="pagenum" id="Page_8">[Pg 8]</span></p> - -<p class="p2">To understand the cattle business we must understand the fundamental -principles upon which the various kinds of cattle are built. Hereford -cattle, for instance, are a pure beef type. The beef animal is trained -and perfected in the tendency to save everything to itself and to -load up with fat and muscle. Some Hereford cows can hardly raise -their calves because of the tendency of the mother to save all her -nourishment for her own strength and protection. The cow boys on -the range rarely think of milking a cow that has lost her calf. The -typical beef animals give so little milk that they can go dry at any -time even on good grass with little or no injury to themselves. Some -dairy cows would die even though sucked by a big husky calf if they -were not milked, because they give so much more than the calf could -take. The dairy cow is bred and trained for generations to digest all -she can and to give it all away, keeping nothing with which to protect -herself against hard times. She builds no big muscles with which to -climb mountains, or wade through mud and snow drifts. The beef animal -if treated like a dairy cow simply gets fat and is finally turned to -the butcher. The dairy cow treated like a beef cow is a tragedy to -behold. I<span class="pagenum" id="Page_9">[Pg 9]</span> have seen both Holstein and Jersey steers out on the range -where Hereford cattle stay fat and strong and I have heard the cow -boys cuss about letting them live, for they were more of a ghost than -a reality. Cussed they were by men and God-forsaken, so it would seem. -Since even the steers can not protect themselves to live where the -Herefords will thrive, what can we ever expect of a producing cow? When -she has given all away then goes up against the period of short pasture -or semi-starvation, she begins immediately to readjust to meet the new -conditions. But the work of generations can not be undone in a life -time and she fails to meet the emergency and loses the vitality she -naturally possesses.</p> - -<p>The red farmer’s cow is often called the dual-purpose animal. She is -about half way between the beef and the dairy. She protects herself -well but not to the limit as does the Hereford. She produces milk well -but not nearly so well as do the highly-bred and highly-developed -strictly dairy types. Not one of these three types of cows will do to -substitute for any other. Each has a place to fill and each is the best -animal in her place. There is nothing more foolish than to substitute -the dairy<span class="pagenum" id="Page_10">[Pg 10]</span> breeds for common cattle before we substitute the dairy man -for the farmer or else convert the farmer to the dairyman’s methods -in feeding. The corn stalks and waste feed make the cheapest milk and -the red cow is the most economical means of converting such feeds into -milk, provided we want only a small production with the least possible -effort. It takes more labor to prepare feed for animals and feed it to -them than it does to let the animals range around over the field and do -the best they can. If farm dairying is to be carried on in the future -just as it has been in the past, the red cow is the farmer’s best -friend and he is not a fool for recognizing her as such.</p> - -<p>This is not a pet theory of mine. It is a conclusion that I have had to -swallow against my will. The situation has nothing of promise for the -future. If we become a dairy state, we will have to put more labor and -effort into milk production and do more like they do in other states. -The stalks left standing in the field, feeding but a few thick-skinned -cattle make the cheapest milk, only in case we figure the by-product -feeds as of no value. We could produce a great deal more cattle for -beef and for dairy purposes if we utilized what we now<span class="pagenum" id="Page_11">[Pg 11]</span> waste. If all -the corn in our state was shocked this year, think how much good feed -would remain after the grain is husked out. Think how many cattle might -be wintered. The stalks from one acre of average corn if properly -conserved yield nearly enough rough feed for one cow during the entire -winter. Fifty acres yield fully enough for forty head of cattle. Of -course we should use alfalfa for part of the ration but alfalfa is our -cheapest feed that is not a by-product. Grain will be required for -cattle that milk, but raising calves and keeping dry stock is as much -a part of milk production as anything else. All such cattle can be -well-nourished and developed without grain. It will not pay to refine -them to such an extent that they can not live on rough feed.</p> - -<p>But conditions are changing again. Labor, grain, and alfalfa are all -coming down and land is high in price. We will not long be taking only -what we can get the easiest. The time is at hand when we are going -to imitate the packer who saves all but the squeal. The conditions -existing in the eastern states will be found here. I do not know how -soon but they are coming. It will be a long time before the specialized -producer can compete with the by-product<span class="pagenum" id="Page_12">[Pg 12]</span> feeder, but the latter is -going to save more of what he has and use it to better advantage as -soon as he can get labor. Dairy products are going to be in great -enough demand to pay the extra labor costs. I do not look for all -of the system to be reversed. The farmer’s idea of feeding cattle -what could be used for nothing else has been and will still be his -salvation. Those of us who produced nothing but milk were wrong, from -the standpoint of economy, in my opinion. What I look for now is a -combination between the two systems. Cows will be taken care of as -well as we cared for our high producers, there will be a change in the -methods of caring for feed, but a large part of the feed will be the -by-products of other farming operations. What is the use of feeding all -green-backs when we can make use of feed that costs nothing? We could -produce more milk by using specialized methods altogether but we can -make enough without, and it will be cheaper.</p> - -<p>But the standard methods, that always have been and still are taught, -are altogether intensive. Every one talks of high records. There is not -enough talk of low-cost records.</p> - -<p>A few years ago there was published in the Nebraska<span class="pagenum" id="Page_13">[Pg 13]</span> Farmer the -cow-testing association records of herds in Lancaster county. Some of -these herds yielded a large production and others yielded much less. -But the herds that produced less yielded at a higher rate of profit. -The difference was in the amount of grain and expensive foods consumed -in proportion to the production. During the last few years those who -have fed grain and alfalfa as we used to feed, have found it difficult -to meet expenses. We used to be taught that, since a cow required so -much to maintain her body whether she produced milk or not and only -the amount she consumed above that amount could be available for milk -production, it was well to feed as much grain as possible without -injuring the cow or reducing her flow. But the price of feed must -be reckoned, as all admit now. And if grain is too high the larger -proportion of our milk must come from the cheaper feeds. At present -the grain market looks very bad and intensive dairying would be more -profitable now than it has been for a long time.</p> - -<p>But the combination, which I think is ideal, will be the best -proposition all of the time. In all further discussions in this booklet -I refer to dairy breeds exclusively for I believe that the tide is<span class="pagenum" id="Page_14">[Pg 14]</span> -turning and if the red cow and the old methods are still to take the -lead, it is a waste of time to study dairying. If farmers wish to -increase their milk production and find their way clear to devote more -time to their cattle, this discussion may be of some assistance.</p> - -<p>Dairy cows have certain definite requirements. One of the most -important of these is that they go through no periods in which they do -not have all they want to eat of at least good grass or good hay or -roughage. If the grass begins to get a little short in the summer, we -must not neglect to feed. Another important requirement of the dairy -cow is that she be not exposed to hardships such as cold winds and -rains. Starvation and storms, these two things above all—we must guard -the dairy cow against.</p> - -<p>I will describe how I think dairying should be conducted for the most -profit on the farm so that the by-products may be utilized to the -fullest extent practicable and at the same time the dairy type cattle -may be kept producing to good advantage. I am not inventing this -system, for I am describing the common practice of the people in the -dairy states. In Wisconsin, Michigan, and Minnesota cattle<span class="pagenum" id="Page_15">[Pg 15]</span> are kept -largely on by-products. In the cheap feed lies the profits.</p> - -<p>Elsewhere I have described my own methods of handling pasture, the idea -of which came from Europe. But as to winter feeding, the whole eastern -part of the United States sets a good example. I would want one or two -silos, small in diameter but tall. I would want one acre of alfalfa and -one acre of pasture for every cow that I expected to keep. If we have -a large number of young stock, the pasture would need to be increased. -I would fill these silos with corn, grain and all, and use the silage -to feed only the cows giving milk. I would use a Smalley feed cutter -with snapping attachments and use cut-up dry fodder containing no grain -as the principal feed for the dry cows and all young stock on the -place. The farmer usually milks only one-half as many cows as he has -cattle all together. By using “Flink’s Perfect Silo Seal” to protect -the silage it may be fed all summer whenever needed without waste. -What stalks remain to be pastured may be pastured by the milk cows -and so may wheat be pastured during good weather. I would depend upon -by-product feed for dry cattle and for part of the milk cow’s ration. -The amount of grain<span class="pagenum" id="Page_16">[Pg 16]</span> that is in corn silage is never too much for any -cow that is giving milk, but silage, corn and all, is too expensive for -cattle that are not milking.</p> - -<p>By such methods the eastern farmer easily keeps at least twice the -number of cattle that the average farmer here is now keeping, and -still he takes but little more of his land away from other farming -operations. The intensive dairyman uses all that he raises for his -cows and usually buys some besides. The by-product farmer in Nebraska -has been in the habit of setting aside hardly any acreage for the use -of his cattle. But the combination is positively a success and would -have long ago been more in use in Nebraska had not the labor situation -presented difficulties almost impossible to overcome. My farm is small -and borders on the very edge of the city. Intensive dairying is the -only thing practical for me even though I can not expect to produce as -cheaply as farmers differently situated. I am re-stocking the farm this -year.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_17">[Pg 17]</span></p> - -<h2 class="nobreak" id="CHAPTER_II">CHAPTER II<br><span class="small">THE DAIRY TYPE</span></h2> - -</div> - -<p><b>Capacity.</b> The first thing that we look for in a dairy cow is -capacity—capacity to digest feed and to turn that feed into milk. The -digestive and mammary systems of the cow should be strongly developed. -On account of the location of these organs the dairy type of cow is -wedge-shaped, being wider and deeper at the rear. Her wedge-shaped -body, however, should be fairly wide over her heart and lung section, -for she is required to breathe a great deal of air and to have great -blood circulation. Her udder and milk veins should be well-developed. -The four quarters of the udder should be fairly uniform in size. Her -milk veins are more likely to indicate her history than her capacity, -for no cow has very large veins until they have been developed by -heavy milk production. Still in all good dairy heifers you will find -well-established milk veins carried fairly well forward. These things -indicate the capacity of the animal.</p> - -<p><b>Tendencies.</b> We must now determine her tendencies.<span class="pagenum" id="Page_18">[Pg 18]</span> She must -not convert her food into beef nor must she destroy her energy by -nervousness and a tendency to too great physical activity. The head of -the cow should be clean-cut and lean, the neck long and lean, and the -shoulders narrow at the top. The joints should be open so that a man’s -fist could be thrust between the cow’s front leg and her body. The cow -should not be beefy at the rear. Even though she be fat she should not -be of a square beef type. The udder should be attached high behind -and the thighs should be narrow. In fact, we want a cow that is not -an “easy keeper” but that will milk out clean. The cow should be soft -skinned and fine haired. Beware of the wild-eyed, nervous, quick-moving -cow for she wastes her energy. Beware of the sluggish cow for she will -be sluggish in appetite and will convert her feed into fat instead of -milk. Perhaps the best way to describe the disposition of a good dairy -cow would be to say that she is alert and intelligent but calm and -sensible.</p> - -<p><b>Physical Defects.</b> If you find that you have a cow with the -capacity and the tendency to produce, it is time to look for the -physical defects in the animal. Probably more men fail to notice -physical<span class="pagenum" id="Page_19">[Pg 19]</span> defects than any other thing, when buying cattle. Begin by -examining the mouth of the cow. The age of the cow can be approximately -told by looking at the front teeth. If the cow is young, her teeth -are square, flat, and close together. When the cow gets older, they -are round and wedge-shaped and tend to separate. At about twelve -years the cow begins to lose some of her front teeth. In judging a -cow’s development and possibilities her age must always be taken into -consideration.</p> - -<p>The eye must look bright. A sick cow usually shows it in her face and -in the way she holds her head with her nose sticking a little too far -forward. She has lost her spirit. If the skin is rough, it is likely to -indicate in some cases poor digestion and in other cases coarseness. -In either case we do not want the cow. The thin form of the good milk -cow without an ounce of surplus flesh must not give the impression of -debility, but of efficiency and strength. The cow having digestive -trouble is usually shrunken in the paunch and has the appearance of her -skin being drawn tightly around her body in front of the udder. She -should not be constipated, nor should she have scours.</p> - -<p><span class="pagenum" id="Page_20">[Pg 20]</span></p> - -<p>The udder should not be meaty. After a cow is milked, her udder should -be nearly like an empty sack. Each teat should be milked to see that -it contains no evidence of garget. Each quarter of the udder should -be felt to see that it contains no portion slightly more solid than -the others. The teats should be examined for slight lumps which have -usually been caused by rough milking and which may make a lot of -trouble.</p> - -<p><b>Diseases.</b> Tuberculosis in cattle is a disease that is more -contagious among barn-fed cattle than among those kept more in the -open. In fact, I have never heard of range cattle being tubercular. -Nevertheless, under conditions that exist on the average farm, the -tuberculosis germ will thrive and cause havoc. It pays to be careful -not to introduce such a disease into the herd. Often the fattest, -sleekest cattle are affected and while they do not die from it quickly, -yet as it progresses in a herd an animal will now and then die from the -disease. Hogs and even chickens running with the cattle become affected -and much loss results.</p> - -<p>The accuracy of the tuberclin test in the main has been established -beyond doubt. Laws now require that cattle which are shipped from -one state<span class="pagenum" id="Page_21">[Pg 21]</span> to another be tested, and the infected cattle can not be -legally shipped except to a slaughter house subject to inspection. -However, many cattle are shipped under false certificates sworn to by -unscrupulous veterinaries. The only thing that we can do about it is -to be careful in buying, deal with responsible men and buy the cattle -guaranteed.</p> - -<p>The number of cattle infected in Nebraska is probably about two per -cent in the average farming districts and a much higher per centage -among the strictly dairy herds of some sections. While we do not feel -that we are ready for a law compelling all cattle to be tested, we do -feel that each individual should protect himself and keep his herd -free from infection. Bovine tuberculosis is not so contagious among -human beings as it was once thought to be. But it is enough so that no -further argument should be necessary to an owner of stock than that his -own family or some one else may be infected with the disease from the -milk.</p> - -<p>Next to tuberculosis, contagious abortion is probably the milk -producer’s worst enemy. I do not know of any way for a farmer to detect -this disease from an animal’s appearance. I usually look for evidence, -not in the cattle themselves, but on<span class="pagenum" id="Page_22">[Pg 22]</span> the farm premises of the man who -has cattle for sale. Be suspicious of any cow that does not readily get -pregnant. When buying fresh cows always endeavor to see the cow’s calf. -This is not a doctor book. I need not discuss the symptoms nor the -cure. I only wish to warn the buyer to be on the lookout.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_23">[Pg 23]</span></p> - -<h2 class="nobreak" id="CHAPTER_III">CHAPTER III<br><span class="small">THE PURE BRED SIRE</span></h2> - -</div> - -<p>There is one law of breeding that does not seem to be recognized by -people generally and in our judgment it is of greatest importance. This -law is that the influence of the parent animals are not equal upon -the offspring. This has been noticed in human experiences. No child -is exactly one-half like his father and one-half like his mother, but -is likely to be much like either one or the other. He is likely to -be nine-tenths like one parent and one-tenth like the other. It is -the same in grading live stock and this trait in breeding is of the -greatest advantage to the breeder of grade stock. If the calf takes -after the sire and the sire is a pure bred of strong type, the calf may -be nearly as strong in producing ability as the pure bred ancestors. -On the other hand, even pure bred cattle may breed back at times, and -their offspring resemble some distant scrub member in the ancestry. -Breeders are well aware of this fact and try very hard to keep all -inferior cattle entirely eliminated from<span class="pagenum" id="Page_24">[Pg 24]</span> their line of breeding. It -is important that they should for their line should breed as true as -possible, and really poor calves with them are rare.</p> - -<p>The pure bred bull of a long established type is more likely to -mark his offspring than is the scrub cow. A fairly large per cent, -considerably more than half, of the heifers will be good and some of -them nearly as good in milk production as the pure breds themselves. -Grade cows are very valuable as milk producers, but grade bulls should -not be used as sires because they do not have the ability to breed true -like the pure bred.</p> - -<p>Most farmers have been in the habit of using a bull a couple of -years and then selling him to the butcher before his real worth was -discovered. A bull’s ability to produce heifers that make good cows -can only be definitely told after his heifers have freshened and made -records. Some of the best pure bred breeders in the United States will -not use a bull on their best cows until one hundred of his daughters -are in the Advanced Registry which means that beginning at the age of -two years they must produce 250.5 pounds of butter fat annually and -must increase the production to 360 pounds of butter fat at the age of -five years. In<span class="pagenum" id="Page_25">[Pg 25]</span> this way the best bulls are ascertained and are used to -the best advantage. But there is also a way for the average farmer to -receive the benefits of a good tested-out breeding stock at low cost. -I refer to the co-operative bull associations and quote from Kimball’s -Dairy Farmer concerning them:</p> - -<p>“A co-operative bull association is a farmer’s organization whose -purpose is the joint ownership, use, and exchange of three or more -high-class pure bred bulls. The territory covered by the association -is divided into three or more breeding blocks and a bull is stationed -in each block for the service of the fifty or sixty cows in the block. -Every two years the bulls are interchanged. Thus, at a small cost, a -bull for every sixty cows is provided for six or more years. The cost -of bull service is greatly reduced, the best bulls obtained, and the -bulls of outstanding merit are preserved for their entire period of -usefulness.”</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_26">[Pg 26]</span></p> - -<h2 class="nobreak" id="CHAPTER_IV">CHAPTER IV.<br><span class="small">WHAT TO FEED</span></h2> - - -</div> -<p><b>Chemical Analysis.</b> The chemical analysis of feed does not by any -means tell the whole story. Wheat straw, for instance shows up very -well in chemical analysis but experiments have shown that it takes -more energy to digest it than it produces. Even when we figure only -the digestible nutrients, the nutrients which by chemical analysis are -found to be digested by animals, we do not by any means have the whole -story. For instance, in human food we find that the protein in milk is -about four times as valuable as the protein in the bean. In the results -of a feeding experiment reported in <abbr title="doctor">Dr.</abbr> McCollum’s “Newer Knowledge of -Nutrition” on page 75, it was found that when the source of protein -was the bean, four times as much was required for maintaining the body -weight of the animal as when the source of protein was milk. We used -to figure protein as protein and carbohydrates as carbohydrates but -now we discriminate. We must learn to figure them in the results<span class="pagenum" id="Page_27">[Pg 27]</span> they -produce. This is extremely difficult to do scientifically. When an -animal must have a variety of feeds who can tell just what proportion -of her production is due to certain foods eaten?</p> - -<p>We can get at these things in a general way, however, by experience. -Feeding has long been known as an art. Some day it may be entirely a -science. But that can not be said at the present time. We must vary -the feeds used and learn by experience and observation what gets the -best results. A chemical analysis of tender grass will not show it to -contain more digestive nutrients than the old tough grass that the cows -will hardly eat, but it requires much less energy to convert it into -milk.</p> - -<p>One year I listed some squaw corn about the tenth of July in a wheat -stubble. By frost this corn was beginning to come into roasting ears. -But most of the ears had not developed kernels. I filled the silo from -this field and got, as nearly as I could ascertain, just as much milk -from my herd by feeding that silage as by feeding silage made from -mature corn containing considerable grain. The same amount of dry -grains were fed in both<span class="pagenum" id="Page_28">[Pg 28]</span> cases. According to analysis this result could -not possibly be obtained.</p> - -<p>Experiments have been tried in which the whole wheat plant, grain, -straw and all, also the oat plant and the corn plant were fed -separately to young heifers. The heifers fed the corn plant grew to -maturity and bore young normally. The heifers fed wheat and oats did -poorly, produced their young prematurely, all but one of which died -soon after birth. This does not indicate that oat or wheat feeds are -not good for cattle, but in themselves they are not sufficient. I do -not think this deficiency can be shown in the chemical analysis but -some of the food elements are hard to get. I think if this wheat and -oat plant had been young and tender as a growing grass instead of a -mature grain the heifers would have done well. Ground oats is one of -the best dairy feeds I ever tried.</p> - -<p><b>Balanced Rations.</b> I do not know just to what extent a cow -requires a balanced ration. Since some feeds have values over others -that the chemical analysis does not show, I think the balanced ration -figures and tables have been overworked. They are not entirely -valueless, however. Some<span class="pagenum" id="Page_29">[Pg 29]</span> will be placed in this book. Everyone knows -that a cow should not be fed one kind of feed only. We should give as -great a variety of feeds as possible and the cow’s likes and dislikes, -together with the results in the milk pail, give about all the -information concerning a balanced feed that the writer has ever used. -We do not need to worry about the supply of protein here because we use -so much alfalfa, or about the carbohydrates when we are feeding the -product of the corn plant.</p> - -<p>A variation from a balanced ration does not immediately affect the -cow and usually one change offsets another. Experienced feeders of -record-making cattle make use of the chemical analysis of feeds in -their intense effort to have the cow digest a very large amount of -food, yield a large amount of milk, and still keep her bodily weight -about normal. But for farm conditions we should know that too great an -amount of alfalfa, bran, and like feeds usually results in sleek, fat -cattle and that cows fed principally corn and carbohydrates, if they -are milking well, will look rather rough and get too thin. The writer -at one time had alfalfa in such abundance that he let the milk herd -run out in the field and eat all they wanted from the stack. They<span class="pagenum" id="Page_30">[Pg 30]</span> had -silage and other feeds about as usual, but they did not eat as much -silage as they should have. The result was that the herd looked fine -and thrifty but produced less milk.</p> - -<p>Many people think that a cow is either lean or fat and if she fills out -in her body she is always taking on fat, but the amount of lean meat -on the body also varies. Protein feeds are muscle builders. They make -animals grow. Carbohydrates supply fat and energy which is a separate -thing from muscle. Many times if cows become overweight we reduce the -total amount of feed consumed and get a large yield in the milk pail. -“The eye of the feeder fattens his cattle.” It also fills the milk -pail. Scientific knowledge can help a good feeder but I doubt very much -if it alone can make one. Rules and system can not be made to take the -place of interest and attention.</p> - -<p>For those who care to go thoroughly into the subject of feeding I -recommend “How to Feed the Dairy Cow,” by Hugh Van Pelt, Editor of -Kimball’s Dairy Farmer, Waterloo, Iowa.</p> - -<p>I have referred those who wish to go deeply into the subject of feeds -to more eminent authorities because I have never raced cows in a record -contest<span class="pagenum" id="Page_31">[Pg 31]</span> and am not an authority on the subject. The reason I have for -writing is that I have viewed the subject from the standpoint of profit -making rather than that of high production. Feeding for profit has been -too little considered.</p> - -<p><b>Pastures.</b> The way that pastures are generally used is, in my -opinion, the greatest mistake in the milk business. Certainly we can -make two blades of grass grow where one blade of grass and one weed -grew before. Most of the pastures that we see are either bare like a -desert or weedy enough to hide a calf three months old. A cow can not -get enough feed in the average pasture, no matter how many acres she -mows over. There is no need to estimate how many acres of poor pasture -a cow requires, but one acre of well-cared for pasture per cow is all -the writer has ever had to use. While I have fed a small amount of -alfalfa in the summer, I think it is safe to say that our cows had more -grass per head than almost any cows in the county. Next year I expect -to pasture fifty cows on thirty acres, feeding what is necessary in -addition. I expect to get nearly enough grass in a reasonably good year -for that number of cows.</p> - -<p>The secret of the system lies in the fact that I<span class="pagenum" id="Page_32">[Pg 32]</span> have the pasture -divided into four parts and pasture one part at a time, then use a -mowing machine to clip off all weeds or remaining grass close to the -ground. Before turning the cattle into one of these pastures, I wait -until the grass has had about four weeks to grow. If the grass gives -out, the cow is given enough feed to make up the difference. I do not -let the grass stay short, for if it stays short, the roots will also be -short and in that condition it can not withstand drought. Any kind of -grass will yield two or three times as much feed per acre, if allowed -to grow a month at a time as it will if pastured off short all of the -time. I let the cattle eat the grass off the pasture about as often as -alfalfa is cut. Everyone knows that if they would cut their alfalfa -every three days they would have hardly a hat full of hay at the end -of the season. I aim to mow the pasture about the time that the cattle -are taken out, for I do not want any old, tough grass for the next time -that the cattle are turned into it.</p> - -<p>Much of our pasture is a mixture of blue grass, timothy and sweet -clover with the sweet clover predominating. I do not want to place too -much reliance on shallow rooting grasses, such as white<span class="pagenum" id="Page_33">[Pg 33]</span> clover and -blue grass, although I have some pasture of that kind. I like to have -about five acres of sorghum or Sudan grass to pasture once about the -first of August and then again about the second week in September.</p> - -<p>Sweet clover will root about four feet deep. Alfalfa will root much -deeper but is not practical as a pasture. Blue grass and white clover, -especially where cropped off short, root very shallow. Sudan grass will -draw moisture three or four feet deep. Sudan grass is like sorghum and -may at some time turn poison late in the fall, as far as I know, but -I know people who use it regularly for pasture and have never had any -such trouble. I have never pastured Sudan grass but have used sorghum, -and have had no bad results. To get the most out of pasture we must -have all the surface available for use and we must give the plant an -opportunity to breathe in order that it may root as deep as possible, -and then we should use deep rooting grasses such as sweet clover and -Sudan grass or sorghum.</p> - -<p>In getting at the value of pastures be sure to remember that the -cow goes out to harvest the crop. I do not think that pasture is an -expensive feed.<span class="pagenum" id="Page_34">[Pg 34]</span> It is probably the cheapest feed we can get all things -considered, when properly managed.</p> - -<p><b>Hay.</b> Four tons of alfalfa hay contain more nutrients than ten -tons of silage, and hay is cheaper to raise and cheaper to harvest. The -intensive dairy farmer makes alfalfa hay form as large a part of his -ration as practical, for a certain variety is needed. However, figuring -alfalfa as against corn fodder, the fodder is the cheaper under average -conditions. The by-product farmer will do well to use as little alfalfa -as he can and still get good results.</p> - -<p>The principal value in alfalfa hay for cattle feeding is in the leaves -and the results obtained are so dependent upon the kind of hay we get -that we consider that part of the secret of feeding lies in putting up -the hay. It has been demonstrated by Headdon of the Colorado Experiment -Station that where alfalfa is put up by the most careful method, three -hundred and fifty pounds of leaves are lost for every ton of hay put -up. Where alfalfa is carelessly handled and most of the leaves fall -off, we lose as much as three thousand pounds of leaves for every ton -of hay put up, and the hay that remains is of very little value so far -as milk cows<span class="pagenum" id="Page_35">[Pg 35]</span> are concerned. Not only do we lose the leaves of alfalfa -but we can lose the food value out of the leaf very easily. The alfalfa -leaf is very easily digested and the nutrients so easily digested are -leached out by rain. They even leave the plant when it is bleached in -the sun. The stem of the alfalfa has some value, however, if it is -cut young enough to be tender. Old, woody stems will show well in a -chemical test but will show poorly in a profit test on a dairy farm.</p> - -<p>We can judge the feeding value of alfalfa by its color. Well-cured hay -should be pea-green, without must and not dusty. We get more alfalfa -by raking it soon after it is mowed, and by curing it in windrows or -in shocks, than if we let it remain spread out to bleach in the sun. -Besides curing hay in the shock, I have seen another method used and -good results obtained where the barn was very large in proportion to -the amount of hay put in it. Hay was hauled in from the field very -green and dumped by slings along the center of the barn without being -tramped. After several days it is spread. The heated hay, when lifted -up in the air and piled up loose, cools off rapidly, the heat helping<span class="pagenum" id="Page_36">[Pg 36]</span> -greatly to dry off the moisture. Such hay will not heat again and it -retains its color.</p> - -<p>I do not think there is any other grass so valuable for hay as is -alfalfa. Before we had alfalfa we used cane and millet. Sweet clover is -favored by some. It is about the same as alfalfa chemically, and I do -not doubt that it makes a good hay if not allowed to get woody. I have -never used sweet clover as hay. Sudan grass is a sorghum and has come -into some favor. It has about the same food value, however, as the corn -stalk which the farmer already has available.</p> - -<p><b>Corn Fodder.</b> There are thousands of acres of corn stalks being -pastured in Nebraska and Iowa that have not much more value as they -stand in the field than the dead grass by the roadside. Saved and -utilized they are the great source of wealth that as yet is almost -untouched. Their yield is like a low-grade ore found in abundance. -Dry fodder containing no grain is worth at least half as much per ton -as alfalfa and the yield is approximately two tons per acre. I say it -is worth half as much but I have to guess at it. It contains just as -many pounds of digestible nutrients per ton as alfalfa and more than -prairie hay. How<span class="pagenum" id="Page_37">[Pg 37]</span> much it is worth depends largely upon the conditions -under which it is fed. It costs no more to cut and shock fodder than to -husk a field of corn. Cutting up the fodder and husking out the ears -by machine is not an expensive operation. Remember that hay must be -brought in from the field. The entire cost of cut fodder for feeding -can fairly be figured as about the cost of operating the machine that -does the cutting and husking. It is the cheapest feed that we can get.</p> - -<p>Many years ago there were several large corn shredding machines sold -throughout this territory. They husked the corn and shredded the fodder -but they did not prove a success because fodder, unless unusually dry, -gets musty if cut up fine with an ensilage cutter and piled up. The new -and really successful way of handling fodder is with a small machine -that runs with a small gasoline engine. A supply of fodder should be -cut up every ten days or two weeks until a time comes when the fodder -is real dry—not earlier than December. Then the job may be finished -and the feed will last indefinitely.</p> - -<p><b>Silage Without Corn.</b> Some feeders put this cut-up fodder in a -silo as soon as the corn is dry<span class="pagenum" id="Page_38">[Pg 38]</span> enough to keep in the crib. They run -water in with it and all reports seem to agree that it makes a good -silage. I have not tried this, but I hope the scheme has in it the -final solution of the problem. Silo agents have been in the habit of -arguing that you can afford to feed silage, corn and all, to all of the -stock on the place and let the corn stalks that are not put into the -silo go to waste. I do not agree with them. Instead of putting fifteen -acres of corn in the silo where much of it is to be fed to young stock -and horses, use twenty or even twenty-five acres of stalks alone and -you will get just about as good results. But think of the saving. The -corn stalks are a by-product. You had to farm so many acres to get -them. A part of your business is raising corn and the stalks are paid -for by the grain.</p> - -<p>Suppose then you feed grain grown on five acres of land. You are using -just one-third of the acres to feed your cattle that would be used if -you had put in fifteen acres of corn and fed it, corn and all. This -shows the advantages of the by-product producer. It fills in the big -gap that has been forgotten. It is figuring on a cost basis rather than -that of yield or speed in production.</p> - -<p><span class="pagenum" id="Page_39">[Pg 39]</span></p> - -<p>Last winter a feeding experiment was tried at the Wisconsin Experiment -Station in which corn silage with grain in was tested against silage -from which the corn had been picked. The result showed that the cows -ate slightly more silage when it contained the grain and yielded on -an average three pounds more milk. The cost of the milk produced with -and without the grain in the silage was exactly the same. Silage was -figured at $6.50 per ton, corn and all, and without grain at $4.00. -Since the average farmer has cornstalks to waste and only has to figure -the cost of saving them, they should not be figured at nearly two -thirds of the corn crop, even after they have been made into silage.</p> - -<p>However, it usually pays to feed grain to cows that are milking. The -main saving in the use of husked fodder lies in getting cheaper feed -for growing young stock and feeding dry cows.</p> - -<p>I recommend a system of feeding silage, corn and all, to producing -cows only. If you do not have cows enough to prepare to feed them -separately, it will pay better to use no silos that have grain in them -at all. Feed the grain to those cows only that are giving milk and will -pay for it, or the cattle<span class="pagenum" id="Page_40">[Pg 40]</span> that you are fattening. Hold the rest of the -grain for high prices. It will pay better.</p> - -<p><b>Silage.</b> The important thing about a silo is to make it -tall enough and small enough around. The following dimensions are -approximately correct:</p> - -<p class="poetry"> -<span style="margin-left: 1em;">For 12 to 15 cows, silo should be 10 feet in diameter</span><br> -<span style="margin-left: 1em;">For 20 to 30 cows, silo should be 12 feet in diameter</span><br> -<span style="margin-left: 1em;">For 30 to 40 cows, silo should be 14 feet in diameter</span><br> -<span style="margin-left: 1em;">For 40 to 60 cows, silo should be 16 feet in diameter</span><br> -</p> - -<p>Silage will spoil on top unless at least two inches are fed off each -day. It usually pays to have several small silos rather than one big -one because during the summer months you may want to feed only a part -of a ration. The figures given are for full rations. Have the silo air -tight. Cut the corn fine and put lots of effort on tamping it. The -“Flink’s Perfect Silo Seal” is a canvas that is treated with some kind -of tar preparation. It spreads out over the top of the silo and is -filled more than a foot deep with water. This weighs down the silage -and makes a good air tight cover. Very little silage decays under it. -With such a cover you can feed periodically and still lose hardly a -day’s feeding of silage.</p> - -<p><b>Grain Feed.</b> Grain should be fed mixed with other feeds. I have -often been told how foolish<span class="pagenum" id="Page_41">[Pg 41]</span> was the old idea of the cow losing her -cud. But a cow can hardly re-gurgitate and re-chew grain by itself, and -all food eaten by a cow should be re-chewed. If food passes into the -intestines without being chewed a second time, it is likely to sour -and cause scouring and loss of appetite or even death, when a large -amount of grain has been consumed. We usually feed grains with silage -or fine-cut alfalfa. Alfalfa run through an ensilage cutter without any -re-cutting attachment, is said to make cows’ mouths sore, but I would -much prefer to feed it that way and risk sore mouths than to risk the -grain by itself. Some farmers feed corn and cob-meal. The cob is of no -value except to lighten the ration, but if there is nothing else to -dilute the grain with, by all means use the cob. Oats, corn, hominy -feed, which is a by-product in the manufacturing of corn meal, bran, -which is not very valuable where plenty of alfalfa is fed, and oil meal -form our principal feeds for dairy cows. Some get very good results by -feeding ground speltz and barley, others by feeding ground rye. Corn, -oats, wheat feeds and oil meal will generally form the main part of our -ration. The average farmer is hardly warranted in looking farther for<span class="pagenum" id="Page_42">[Pg 42]</span> -grains to feed. Oil meal helps as a conditioner and is fed in small -amounts only. Cottonseed meal may be of value but has never proven so -in the writer’s personal experience.</p> - -<p>Grain should be ground so that all of the nutriments may be absorbed. -The amount of grain to be fed varies with the amount of milk that the -cow is producing. One pound of grain to every five pounds of milk is -a fairly good rule to follow. If more grain is fed there should be -another reason for it, and that is that the cow readily responds to -more feeding and makes sufficient profit to pay for the extra grain. -The old rule, in the main, is true that it takes a certain amount to -maintain bodily weight of the animal, and that the more feed above the -maintenance ration that she can consume and turn into milk, the more -the profit. But even that rule should not be taken too literally. If -the extra feed is all grain, it may be too expensive.</p> - -<p><b>Prepared Feeds.</b> There are many kinds of prepared feeds on the -market and I have no right either to knock or to boost them, because -I know practically nothing about them. Where there are combination -feeds, intended to make a balanced ration, I think the farmer would -very likely be paying<span class="pagenum" id="Page_43">[Pg 43]</span> a good deal for the combining. Where a mill man -buys grain from farmers and from those grains prepares feeds that are -not by-products of other milling operations, I think the price would -be high. I have known farmers to sell alfalfa hay and buy alfalfa -meal, but I do not think it pays to do those things. All I would say -concerning prepared feeds would be to experiment carefully and to buy -them, not on their guaranteed chemical analysis, but on what results -they actually show in the milk pail. Some prepared feeds contain oat -hulls which are about like wheat straw to digest. Dried sugar beet pulp -is a by-product feed containing mostly carbohydrates, and seems to have -some benefit as an appetizer. Cattle like it for a change. Where it is -not too high and carbohydrate rough feeds are to be purchased, it might -be profitable to try it.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_44">[Pg 44]</span></p> - -<h2 class="nobreak" id="CHAPTER_V">CHAPTER V.<br><span class="small">HOW TO FEED</span></h2> - -</div> - -<p><b>Balanced Ration.</b> Cattle like variety in their feed. Not all -cattle have the same tastes and desires. When one cow refuses to eat -her grain, it is well to try her on some other mixture. A good feeder -usually has several grain feeds on hand at a time and is continually -changing and trying out rations. By checking his results at the pail, -he acquires knowledge that is more practical than any chemist can -impart. We know that a cow’s food must contain the necessary elements -needed for her bodily maintenance and the production of milk. We must -supply the substances needed. Rules for figuring values of feeds and -examples of balanced rations are given below, but we also let the cow -in on the discussion. We should not follow rules so closely that we -ignore her likes and dislikes or overlook the results that she puts in -the milk pail and the pocket book. There is probably no living creature -that has for its natural diet a balanced<span class="pagenum" id="Page_45">[Pg 45]</span> ration, unless it be a -carnivorous animal that eats its prey whole—feathers and all.</p> - -<p>A poorly balanced diet may be fed for several months before any -results begin to show. Cattle do fairly well on the corn plant (mainly -carbohydrates), and they also do well on pure alfalfa (a protein feed). -They do better on a combination of the two, but the combination does -not have to be in just the right proportion. In deciding what to feed a -cow the good feeder uses his eyes more than his pencil. If the muscle -and body of the animal needs building up, he uses protein feeds in -large proportions. Cattle inclined to be too sleek and fat often milk -better if fed more carbohydrates in proportion. But we should never -pass up one or the other completely. Notice that I speak of only two -substances in food—protein and carbohydrates. There are others, but we -need not be concerned about them. All we want to know from the chemist -is approximately the amount of these two elements the feed contains. -Fat is considered the same as a carbohydrate but has more than two -times the value of carbohydrates.</p> - -<p>Dairy cows should be kept sleek and thrifty, but lean while they -are producing milk. The dry cow<span class="pagenum" id="Page_46">[Pg 46]</span> should be allowed to get as fat as -possible, for the fatter and more thrifty she is the more milk she will -give, after freshening. To maintain the cow in the right condition, we -consider both the kind and the amount of feed. Many times we decrease -the grain ration to keep a cow from getting fat and going dry too soon. -Too much grain fed is a great waste. The right amount to be fed can not -be figured so much by the size of the cow as by what she does with it. -The milk pail contains the answer to most feeding problems. Increase -the feed slightly and if no more milk is produced, begin to decrease -and watch what happens. We have to do this for each cow just as we have -to adjust the carburetor on a Ford.</p> - -<p>Elsewhere in this book, I discuss pastures and how to make the most of -them. I get grass that is tall enough for the cattle to eat to the best -advantage and I keep it from getting old and tough by using the system -of divided pastures described there. But in doing this, the grass must -be pastured off fairly close before turning the cattle into the next -pasture. If care is not taken, the cattle are having alternately a -feast and a famine by the change. To offset this, I usually feed as -much<span class="pagenum" id="Page_47">[Pg 47]</span> good alfalfa as the cows will eat all of the time. It does not -require much hay but it makes up for the variation in pasture. Even -when on fine pasture, cows like a little hay and should have it. I -usually pasture cows at night as well as during the day. By all means -feed cows at night if they are required to stay in the lot.</p> - -<p>Where the heaviest records are made in milk production, they are nearly -all made at prohibitive costs so far as the value of the product is -concerned. This is because too large a proportion of the feed consumed -is high priced. We must take into consideration the price of grain, -the price of rough feed, and the price of milk products, before we can -determine the proportion of grain and other feed that should be given -to the dairy cow.</p> - -<p>We can make milk out of rough feed without any grain under the proper -conditions. When grain is too much out of proportion in price, we can -safely do without it, if our rough feed happens to be good pasture or -good alfalfa hay and silage. If our roughage is too poor, it rarely -pays to compel good dairy cows to live on it alone, for their future -usefulness will be impaired by starvation. A drought in summer with the -resulting short pasture often<span class="pagenum" id="Page_48">[Pg 48]</span> knocks down the milk flow for all of the -next winter and makes all that year’s production more expensive. Starve -a good cow and she soon becomes a poor one, for she must adjust herself -to the new condition. The new condition she adopts is the same as that -of the scrub. The scrub is a product of starvation. She has been bred -to withstand hardships instead of using all efforts to produce milk. -Never let a good cow go hungry for pasture or hay.</p> - -<p><b>Water.</b> A milk cow requires about twelve and one-half gallons of -pure water per day. In summer it should be fresh and cool water. In -winter it should be fairly warm. The water should be as accessible as -possible at all times. Twice a day is not often enough for milk cows. -Especially when cattle are on dry feed, the more water they can be -induced to consume, the more butter fat and milk solids it will put -into the pail. In the winter we usually water cows three times a day in -the barn with water no colder than comes from the well, and slightly -salt their feed so that they will drink water in abundance. I do not -know just what effect stagnant, dirty water has on a milk cow, but do -not think I would want to drink the milk that<span class="pagenum" id="Page_49">[Pg 49]</span> is made up largely of -such water. Also if cattle wade in infected water and get their udders -and teats in it, the milk will to a certain extent be infected as is -the water.</p> - -<p><b>Calf and Heifer Feeding.</b> In raising calves by hand there is -more danger of overfeeding than of underfeeding. There is also danger -in feeding milk that is too cold. In feeding an average young calf we -usually take about two quarts of the first milk that is drawn from the -cow, which is low in butter fat, and feed the milk fresh and warm with -the animal heat in it. After three weeks, skim milk may be substituted -especially if it is warm and fresh. If the milk is artificially -warmed it should be fed at a temperature of at least eighty degrees. -Do not dilute milk with water. Let the calf have what water it wants -separately. A calf should have milk until at least three months old -but at the end of a week it will eat shelled corn and oats. These -grains should be fed liberally to calves that do not have enough milk -for a complete ration. After a calf is one month old it may be raised -on milk made from dried buttermilk or condensed buttermilk or on skim -milk of any kind, provided it is not fed too much at a time nor fed -milk that is<span class="pagenum" id="Page_50">[Pg 50]</span> too cold. No changes such as from sweet milk to sour -milk should be made suddenly. If feeding condensed buttermilk the milk -after being diluted should be tested for solids with a lactometer. Some -manufacturers of such products give directions for reducing it with -water to such an extent that it would look like ordinary skim milk -but have only half its value. This may make it appear that the feeder -is getting a lot for his money, but he will not long be fooled by -directions of that kind if he is watching the cost of his feed and the -growth of his calves and knows what results he should expect for his -money.</p> - -<p>People sometimes tell of stunted calves that turned out to be good -cows but I do not think that a calf can be stunted a minute without -being affected. If a stunted calf makes a good cow, which seldom ever -happens, certain it is that if the calf had been well nourished the cow -would have been even greater. Animals do not grow all of their lives. -They grow while they are young. Every minute of that youth period that -we lose for growth is lost forever. Growth is the natural development -of bone, muscle, nervous system, circulation, etc., that the animal -needs for hard work<span class="pagenum" id="Page_51">[Pg 51]</span> when mature. Breeders of pure bred cattle, who -expect to make records with their young stock, feed them grain every -day. I do not think this is necessary or practical for the farmer to -do, but certain it is, that no promising heifer should ever be allowed -to get thin. She should have good pasture during all of the summer and -should have plenty of well-cured feed, corn fodder or corn silage, and -a fair amount of alfalfa every day during the winter.</p> - -<p><b>Chemical Analysis.</b> A chemical analysis of some of the most -commonly used feeds for dairy cows follows:</p> - -<p><span class="pagenum" id="Page_52">[Pg 52]</span></p> - -<table class="autotable p2"> - -<tr><th rowspan="2"></th><th rowspan="2">Total Dry Matter in 100 <abbr title="pounds">lbs.</abbr></th><th colspan="4">Digestive Nutrients in 100 <abbr title="pounds">lbs.</abbr></th></tr> -<tr><td class="tdc">Crude Protein</td><td class="tdc">Carbohydrates</td><td class="tdc">Fat</td><td class="tdc">Total</td></tr> -<tr><td colspan="6" class="tdc caption">FEEDING STUFF</td></tr> -<tr><td>Alfalfa Hay </td><td class="tdr">91.4 </td><td class="tdr">10.6 </td><td class="tdr">39.0 </td><td class="tdr">0.9 </td><td class="tdr">51.6</td></tr> -<tr><td>Timothy Hay </td><td class="tdr">88.4 </td><td class="tdr">3.0 </td><td class="tdr">42.8 </td><td class="tdr">1.2 </td><td class="tdr">48.5</td></tr> -<tr><td>Prairie Hay (Western) </td><td class="tdr">93.5 </td><td class="tdr">4.0 </td><td class="tdr">41.4 </td><td class="tdr">1.1 </td><td class="tdr">47.9</td></tr> -<tr><td>Clover, Sweet, White </td><td class="tdr">91.4 </td><td class="tdr">10.9 </td><td class="tdr">38.2 </td><td class="tdr">0.7 </td><td class="tdr">50.7</td></tr> -<tr><td>Sorghum Fodder, Dry </td><td class="tdr">90.3 </td><td class="tdr">2.8 </td><td class="tdr">44.8 </td><td class="tdr">2.0 </td><td class="tdr">52.1</td></tr> -<tr><td>Corn Silage </td><td class="tdr">26.3 </td><td class="tdr">1.1 </td><td class="tdr">15.0 </td><td class="tdr">0.7 </td><td class="tdr">17.7</td></tr> - -<tr><td colspan="6" class="tdc caption">Corn and Its Products</td></tr> -<tr><td>Corn, Dent </td><td class="tdr">89.5 </td><td class="tdr">7.5 </td><td class="tdr">67.8 </td><td class="tdr">4.6 </td><td class="tdr">85.7</td></tr> -<tr><td>Gluten feed </td><td class="tdr">91.3 </td><td class="tdr"> 21.6 </td><td class="tdr">51.9 </td><td class="tdr">3.2 </td><td class="tdr">80.7</td></tr> -<tr><td>Hominy </td><td class="tdr">89.9 </td><td class="tdr">7.0 </td><td class="tdr">61.2 </td><td class="tdr">7.3 </td><td class="tdr">84.6</td></tr> - -<tr><td colspan="6" class="tdc caption">Wheat and Its Products</td></tr> -<tr><td>Wheat </td><td class="tdr">89.8 </td><td class="tdr">9.2 </td><td class="tdr">67.5 </td><td class="tdr">1.5 </td><td class="tdr">80.1</td></tr> -<tr><td>Bran </td><td class="tdr">89.9 </td><td class="tdr">12.5 </td><td class="tdr">41.6 </td><td class="tdr">3.0 </td><td class="tdr">60.9</td></tr> -<tr><td>Wheat Feed (Shorts and Bran) </td><td class="tdr">89.9 </td><td class="tdr">12.9 </td><td class="tdr">45.1 </td><td class="tdr">4.0 </td><td class="tdr">67.0</td></tr> - -<tr><td colspan="6" class="tdc caption">Rye and Its Products</td></tr> -<tr><td>Rye </td><td class="tdr">90.6 </td><td class="tdr">9.9 </td><td class="tdr">68.4 </td><td class="tdr">1.2 </td><td class="tdr">81.0</td></tr> -<tr><td>Rye feed (Shorts and Bran) </td><td class="tdr">88.5 </td><td class="tdr">12.2 </td><td class="tdr">55.8 </td><td class="tdr">2.9 </td><td class="tdr">74.5</td></tr> - -<tr><td colspan="6" class="tdc caption">Oats and Its Products</td></tr> -<tr><td>Oats </td><td class="tdr">90.8 </td><td class="tdr">9.7 </td><td class="tdr">52.1 </td><td class="tdr">3.8 </td><td class="tdr">70.4</td></tr> -<tr><td>Oat Hulls </td><td class="tdr">93.2 </td><td class="tdr">2.0 </td><td class="tdr">45.2 </td><td class="tdr">1.3 </td><td class="tdr">50.1</td></tr> -<tr><td>Emmer (Spelt) </td><td class="tdr">91.3 </td><td class="tdr">9.5 </td><td class="tdr">63.2 </td><td class="tdr">1.7 </td><td class="tdr">76.5</td></tr> -<tr><td>Linseed Meal </td><td class="tdr">90.4 </td><td class="tdr">31.7 </td><td class="tdr">37.9 </td><td class="tdr">2.8 </td><td class="tdr">75.9</td></tr> -<tr><td>Cotton Seed Meal </td><td class="tdr">92.5 </td><td class="tdr">37.0 </td><td class="tdr">21.8 </td><td class="tdr">8.6 </td><td class="tdr">78.2</td></tr> -</table> -<p> -<span class="pagenum" id="Page_53">[Pg 53]</span></p> - -<p class="p2"><b>Rations for the Dairy Cow.</b> Haecker’s standard for the feeding of -dairy cows is as follows:</p> - -<p class="center p2 caption">DAILY ALLOWANCE</p> -<table class="autotable"> -<tr><th></th><th class="tdr">Crude Prot.</th><th class="tdr">Carbo.</th><th class="tdr">Fat</th></tr> -<tr><td></td><td class="tdr"><abbr title="pounds">lbs.</abbr></td><td class="tdr"><abbr title="pounds">lbs.</abbr></td><td class="tdr"><abbr title="pounds">lbs.</abbr></td></tr> -<tr><td>For Maintenance of 1000 <abbr title="pound">lb.</abbr> cow </td><td class="tdr">0.7 </td><td class="tdr">7.0 </td><td class="tdr">0.1</td></tr> -<tr><td>For each pound of 3% milk </td><td class="tdr">0.047 </td><td class="tdr">0.2 </td><td class="tdr">0.017</td></tr> -<tr><td>For each pound of 3.5% milk </td><td class="tdr">0.049 </td><td class="tdr">0.22 </td><td class="tdr">0.019</td></tr> -<tr><td>For each pound of 4% milk </td><td class="tdr">0.054 </td><td class="tdr">0.24 </td><td class="tdr">0.021</td></tr> -</table> - -<p class="p2">To illustrate the table there follows the allowance for a 1000 pound -cow producing 25 pounds of 4% milk daily:</p> - -<table class="autotable"> -<tr><th></th><th class="tdr">Crude Prot.</th><th class="tdr">Carbo.</th><th class="tdr">Fat</th></tr> -<tr><td></td><td class="tdr"><abbr title="pounds">lbs.</abbr></td><td class="tdr"><abbr title="pounds">lbs.</abbr></td><td class="tdr"><abbr title="pounds">lbs.</abbr></td></tr> -<tr><td>For Maintenance </td><td class="tdr"> 0.70 </td><td class="tdr">7.0 </td><td class="tdr">0.10</td></tr> -<tr><td>For 25 pounds of 4% milk </td><td class="tdr"> 1.35 </td><td class="tdr">6.0 </td><td class="tdr"> 0.52</td></tr> -<tr class="bt"><td>Total </td><td class="tdr">2.05 </td><td class="tdr">13.0 </td><td class="tdr"> 0.62</td></tr> -</table> -<p> -<span class="pagenum" id="Page_54">[Pg 54]</span></p> - -<p class="p2">Below are given some balanced rations commonly fed to dairy cows:</p> - -<table class="autotable"> -<tr><th></th><th></th><th>Dry Matter</th><th>Digestible Protein </th><th>Carbohydrates and fats</th><th>Total Digestible Nutrients</th></tr> -<tr><td></td><td class="tdr"><abbr title="pounds">lbs.</abbr></td><td class="tdr"><abbr title="pounds">lbs.</abbr></td><td class="tdr"><abbr title="pounds">lbs.</abbr></td><td class="tdr"><abbr title="pounds">lbs.</abbr></td><td class="tdr"><abbr title="pounds">lbs.</abbr></td></tr> -<tr><td class="tdc caption" colspan="6"> -<abbr title="number">No.</abbr> 1</td></tr> - -<tr><td>Corn </td><td class="tdr">10 </td><td class="tdr">8.95 </td><td class="tdr">.75 </td><td class="tdr">7.24 </td><td class="tdr">8.57</td></tr> - -<tr><td>Corn Stover </td><td class="tdr">10 </td><td class="tdr">8.10 </td><td class="tdr">.21 </td><td class="tdr">4.31 </td><td class="tdr">4.61</td></tr> - -<tr><td> Alfalfa Hay </td><td class="tdr">12 </td><td class="tdr">10.97 </td><td class="tdr">1.27 </td><td class="tdr">4.78 </td><td class="tdr">6.19</td></tr> -<tr><td class="tdc caption" colspan="6"><abbr title="number">No.</abbr> 2</td></tr> - -<tr><td>Corn Silage </td><td class="tdr">40 </td><td class="tdr">10.52 </td><td class="tdr">.44 </td><td class="tdr">6.28 </td><td class="tdr">7.08</td></tr> - -<tr><td>Alfalfa Hay </td><td class="tdr">10 </td><td class="tdr">9.14 </td><td class="tdr">1.06 </td><td class="tdr">3.99 </td><td class="tdr">5.16</td></tr> - -<tr><td>Wheat Bran </td><td class="tdr">2 </td><td class="tdr">1.79 </td><td class="tdr">.25 </td><td class="tdr">.89 </td><td class="tdr">1.21</td></tr> - -<tr><td>Corn Meal </td><td class="tdr">6 </td><td class="tdr">5.32 </td><td class="tdr">.41 </td><td class="tdr">4.35 </td><td class="tdr">5.08</td></tr> -<tr><td class="tdc caption" colspan="6"><abbr title="number">No.</abbr> 3</td></tr> - -<tr><td>Corn Silage </td><td class="tdr">35 </td><td class="tdr">9.20 </td><td class="tdr">.38 </td><td class="tdr">5.49 </td><td class="tdr">6.19</td></tr> - -<tr><td>Alfalfa Hay </td><td class="tdr">10 </td><td class="tdr">9.14 </td><td class="tdr">1.06 </td><td class="tdr">3.99 </td><td class="tdr">5.16</td></tr> - -<tr><td>Ground Corn </td><td class="tdr"> 5 </td><td class="tdr">4.43 </td><td class="tdr">.34 </td><td class="tdr">3.62 </td><td class="tdr">4.19</td></tr> - -<tr><td>Wheat Bran </td><td class="tdr">5 </td><td class="tdr"> 4.49 </td><td class="tdr">.62 </td><td class="tdr">2.23 </td><td class="tdr">3.04</td></tr> - -<tr><td>Linseed Meal </td><td class="tdr">1¹⁄₂ </td><td class="tdr">1.35 </td><td class="tdr">.47 </td><td class="tdr">.61 </td><td class="tdr">1.13</td></tr> -</table> - -<p class="p2">At the Nebraska State Fair in 1920 there was in the Dairy building a -large Holstein cow designated as the champion cow of Nebraska for 1919. -She is owned by Chris Stryker of Red Cloud. I copied from the records -the amount of feed she consumed<span class="pagenum" id="Page_55">[Pg 55]</span> in a year and the amount of her -production. They are as follows:</p> - -<table class="autotable"> -<tr><th colspan="4">Feed</th><th colspan="2">Returns</th></tr> -<tr><td></td><td class="tdr"><abbr title="pounds">lbs.</abbr></td><td></td><td class="tdr"><abbr title="pounds">lbs.</abbr></td><td></td><td class="tdr"><abbr title="pounds">lbs.</abbr></td></tr> -<tr><td>Corn </td><td class="tdr">1790 </td><td class="tdl">   Beets </td><td class="tdr">9645 </td><td class="tdc">Milk </td><td class="tdr">26,721.5</td></tr> -<tr><td>Oil Meal </td><td class="tdr">1352 </td><td class="tdl">   Dried beet pulp </td><td class="tdr">1254</td><td class="tdc">Butter </td><td class="tdr">1,066</td></tr> -<tr><td>Barley </td><td class="tdr">463 </td><td class="tdl">   Hay </td><td class="tdr">4068</td><td class="tdr"></td><td class="tdr"></td></tr> -<tr><td>Bran </td><td class="tdr">2312 </td><td class="tdl">   Silage </td><td class="tdr">4680</td><td class="tdr"></td><td class="tdr"></td></tr> -<tr><td>Oats </td><td class="tdr">498</td><td></td><td class="tdr"></td><td></td><td></td></tr> -<tr class="caption"><td>Total </td><td class="tdr bt">6452 </td><td></td><td class="tdr bt">19,647</td><td></td><td class="tdr"></tr> -</table> - -<p class="p2">It will be noticed that she consumed a little less than 18 pounds -of grain per day on an average throughout the year, that the grain -consisted of five varieties, and that the rough feed was of a high -order, which makes it more expensive than most of us can afford to use -as a regular feed. Beets are chemically about equal to corn silage, but -in actual results in feeding they are considerably superior. I have not -fed dried beet pulp, but I have fed it fresh and it is a very good milk -producer. Cows milk down thin on it. If we would increase the figures -on the dried beet pulp to what it would be if the pulp were fed fresh, -it would bring the beet ration up to at least three times the amount of -the silage ration.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_56">[Pg 56]</span></p> - -<h2 class="nobreak" id="CHAPTER_VI">CHAPTER VI.<br><span class="small">VARIATION IN MILK TESTS</span></h2> - -</div> - -<p>G. W. Shaw in Hoard’s Dairyman of March 10, 1916 says:</p> - -<p>“It is a well-known fact that the percentage of butter fat in the -milk of cows increases very materially toward the end of a period of -lactation. There are also other slight changes in that period. During -the first month the fat generally averages higher than during the -second month. Under normal conditions of feed, etc., the fat increases -from the third or fourth month to the end of lactation.</p> - -<p>“Although it is a fact that cows cannot be fed to give beyond a certain -percentage of butterfat, yet it has been proven many times that if -poorly fed for a considerable length of time, the average test will -decrease. This is especially true if cows become thin and poor in -flesh. Many times this will account for a farmer’s average herd test -dropping from one period to the next. It is also noticeable that the -quantity of water taken, whether as water or succulent feed, affects -the herd. This is<span class="pagenum" id="Page_57">[Pg 57]</span> particularly noticeable when cows are changed from a -diet of dry hay to green feed or vice versa.</p> - -<p>“It has been noted that the change of weather affects the test. A -sudden cold period coming will usually decrease the quantity of milk, -but increase the percentage of fat. If the cold period continues, -this change will tend to right itself. It would seem that there is a -connection between the question of heat and cold and the amount of -water taken.</p> - -<p>“It is a well-known fact that the first milk drawn from a cow’s udder -is very low in butterfat, not over 1%, whereas the last drawn is quite -high, sometimes reaching 10%. The importance of exhaustive milking is -evident. By carefully milking to the fullest extent each time, the test -will undoubtedly be higher than if milking were not exhaustive. This, -continued over a period of time, would have its effect on the 15-day -test.</p> - -<p>“Another very important point we wish to make is this, unless a man who -does his testing at home understands how to do it thoroughly and is -very careful in taking his sample, he will not check with the factory -test. There are several reasons for differences between tests made -on samples taken at<span class="pagenum" id="Page_58">[Pg 58]</span> the farm and those made on samples taken at the -factory.</p> - -<p>“Many farmers have a habit of taking a little cream or top milk for -family use, and think that it will not materially affect the average -test. As a matter of fact it will affect materially. For instance, if a -farmer were producing 100 pounds of milk testing 3.5% and he used one -quart of top milk, testing 10%, his average test would be reduced .2 of -1%; that is, instead of delivering milk testing 3.5% it would actually -test 3.3%.</p> - -<p>“Some farmers adopt another method; they use, for family purposes the -milk from a cow which gives the richest milk, so that the result is -always the same, the average test being lower.</p> - -<p>“Another cause of difference in tests, and we think this is a very -important one, is found in the condition of the milk when received -at the factory. Some farmer’s milk, when brought in, is smooth and -homogeneous; some bring in milk which is slightly churned; that is, -there are small particles of butter, which is separated butterfat -floating on the surface. This latter milk is very hard to sample; the -sampler is plunged into the milk and is likely to miss a due proportion -of these floating<span class="pagenum" id="Page_59">[Pg 59]</span> particles. In addition, some of the separated -butterfat is sure to be left behind, both on the sides of can and on -the cover. Butterfat adheres to any surface much more rapidly than -any other of the milk solids. It is quite evident that milk which is -partially churned will get a lower test at the factory than it did at -the farm before it became churned.</p> - -<p>“In order to prevent this churning, it is most important that the milk -be quickly and thoroughly cooled after milking. If milk is poured into -cans and stirred and handled in a half warm condition, it is sure to -separate to some extent. While the particles of butterfat are not large -enough to be particularly noticeable, they are there and adhere to the -surfaces as described.</p> - -<p>“Another condition which causes trouble in sampling, is found where -some of the cream is firm and floats around in hard lumps but is not -churned. This kind of cream is also hard to sample and these lumps are -liable to be left behind on the sides of the can and cover. We believe -this condition is caused by allowing milk to cool spontaneously. That -is, instead of cooling quickly, the farmer fills up his milk can and -lets it stand to cool slowly.<span class="pagenum" id="Page_60">[Pg 60]</span> This is liable to give a hard cream on -the surface which does not break up readily. The farmer, therefore, -will get a better test by <b>cooling his milk quickly and thoroughly -and refraining from using the top milk for family use</b>.</p> - -<p>“We have come to this conclusion, namely, that certain conditions -affect cows and their work, the same as that of human beings. As -someone has said: ‘Put yourself in a cow’s place and try to get -her point of view. Could you do good work if a swarm of flies were -bothering you all the time? What effect does an extremely warm day or -two have on your capacity for work? If you were out in a cold, rain, -and wind storm, how would it affect your work? Suppose you were thirsty -and had to wait two or three hours before you could get a drink and -then got foul and stagnant water? Or, suppose that someone stronger -than yourself would chase you away from the shade or sheltered spot or -forced you to move when you were resting or eating? Suppose you were -forced to eat food that you did not like or enjoy? How long would it be -before these things would show in your work? Any or all of them would -impair your efficiency and lessen your ability.’”</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_61">[Pg 61]</span></p> - -<h2 class="nobreak" id="CHAPTER_VII">CHAPTER VII.<br><span class="small">SUGGESTIONS FOR CONSTRUCTING A BARN.</span></h2> - - -</div> -<p>Since there is so much information available concerning construction -of barns, it is not necessary for me to discuss it here except to -criticize the standard forms. On most farms at hay-making time there -is no time to haul hay to the dairy barn so it is stacked in the field -and hauled in during the winter. Many large dairy barn hay mows are -constructed at a great deal of expense and stand empty most of the time -in this climate. Before building large, expensive barns it might be -well to consult those who have built to see how they are getting along. -On an average farm I would suggest a one story shed for the cows built -as a lean-to or butting up against a hay shed. This hay shed need not -be very large.</p> - -<p>In most expensive barns there is installed a litter-carrier that runs -on a track. If I were going to use a litter-carrier at all I would have -the thing so that it could be let down below the level of the gutter -and shove the manure down the gutter into<span class="pagenum" id="Page_62">[Pg 62]</span> it. This means would save -all the liquid manure which is more valuable and would save the effort -required to lift the manure with a shovel. When full the carrier could -be hoisted, run on the track, and dumped into the wagon or wherever -desired. But why use a carrier? Why not have the gutters run through -the side of the barn and a wagon or manure spreader standing beneath? -It is very easy to push the manure from ten cows down the gutter. Two -gutters could run into one wagon which would be left standing outside -of the barn on lower ground. The barn could either stand on a side hill -or a place could be dug to run the wagon into. If hogs are to work over -the manure, a concrete basin should be constructed to hold it.</p> - -<p>The feed trough should be so made that it may be used to water the cows -during cold weather.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_63">[Pg 63]</span></p> - -<h2 class="nobreak" id="CHAPTER_VIII">CHAPTER VIII.<br><span class="small">MILKING</span></h2> - -</div> - -<p>The cow’s milk is partly manufactured in the udder at the time it is -being drawn. The process is like digestion and is interfered with by -any nervous tension or shock. The prick of a pin that will make a -cow jump at the time of milking has been known to greatly reduce the -butterfat of the milk given and at the same time to reduce the supply. -Shepherd dogs that go after cows are likely to perform their labor at -a very high cost in milk. A milk stool used as a weapon knocks a lot -of money out of the farmer’s pocket. A rough milker who irritates a -cow causes much trouble also. If I were to judge a dairyman by just -one thing I could tell most about him by noticing how well the cows -liked to have him milk them. Where a cow has to dance to the jerking of -rough hands and listen to profanity of the milker, that is plenty of -information to decide that on that farm dairying does not pay. There -are<span class="pagenum" id="Page_64">[Pg 64]</span> few cows that will treat a milker any better than he treats them.</p> - -<p>For sanitary reasons I do not believe in milking with wet hands, but -if a cow’s udder is caked, the best cure that I know is to draw the -milk into the hands very slowly and rub it into the caked udder until -it is absorbed through the skin. I do not know or care why, but there -is something about a cow’s milk that is good for her caked udder when -applied to the outside. One treatment of an hour’s duration, milking -the milk a stream at a time and working it into the caked udder, is -often sufficient to cure even bad cases. Cow’s teats should never be -allowed to get sore, for clean milk can not be produced from sore, -bleeding teats. It may be necessary to apply antiseptic medicines when -they are sore, but a good way to keep the teats soft and pliable so the -cow will not be irritated by milking is to take the last streams or two -in the udder, milk it into the hand and use it to rub into the teat. -The solids in the last streams of milk are about one-half butterfat and -this greases the teat with the best kind of grease that I know.</p> - -<p>Having employed a great many men on the farm I have found from -experience that two out of three<span class="pagenum" id="Page_65">[Pg 65]</span> do not know how to milk. Of these, -some can be taught but many are not worth bothering with. Many are too -rough and many do not seem to be able to get all the milk from the -udder. To get all the milk from one quarter of the udder the milker -should use both hands, using one hand above the teat to squeeze the -milk into the teat and with the other hand milk it into the pail.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_66">[Pg 66]</span></p> - -<h2 class="nobreak" id="CHAPTER_IX">CHAPTER IX.<br><span class="small">MILK PRODUCTS</span></h2> - -</div> - -<p>Every milk producer should make some study of the principal products -that are made from milk, for such information may help to market it to -a better advantage.</p> - -<p><b>Butter.</b> The law requires that butter contain 80% butter-fat and -that it shall contain less than 16% moisture. In 100 pounds of creamery -butter there is usually about 3 pounds of salt, 1 pound of casein and -between 15 and 16 pounds of water.</p> - -<p>Figuring that butter contains 80% fat for the minimum which allows for -the maximum amount of water, the following amount may be obtained from -100 pounds of milk:</p> - -<p class="poetry"> -<span style="margin-left: 1em;">100 <abbr title="pounds">lbs.</abbr> of 3% milk will produce 3³⁄₄ <abbr title="pounds">lbs.</abbr> of butter.</span><br> -<span style="margin-left: 1em;">100 <abbr title="pounds">lbs.</abbr> of 4% milk will produce 5     <abbr title="pounds">lbs.</abbr> of butter.</span><br> -<span style="margin-left: 1em;">100 <abbr title="pounds">lbs.</abbr> of 5% milk will produce 6¹⁄₄ <abbr title="pounds">lbs.</abbr> of butter.</span><br> -</p> - -<p><b>Cheese.</b> It usually takes about 10 pounds of 4% milk to make 1 -pound of cheddar cheese, which is the common cheese usually sold at the -stores. This<span class="pagenum" id="Page_67">[Pg 67]</span> cheese will test out about 36.8% fat, 25.5% protein, 6% -sugar, ash, etc., and 31.7% water.</p> - -<p><b>Cottage Cheese.</b> Cottage cheese is usually made from skim milk. -100 pounds of average skim milk will make from 12 to 15 pounds of -cottage cheese, such as is usually sold on the city market. Where it is -creamed the cream is put in after the cheese is made.</p> - -<p><b>Cream.</b> 100 pounds of 4% milk will produce: 20 pounds of 20% -cream and 80 pounds of skim remaining, 13¹⁄₃ pounds of 30% cream and -86²⁄₃ <abbr title="pounds">lbs.</abbr> of skim remaining, or 10 pounds of 40% cream and 90 pounds -of skim remaining.</p> - -<p>The average cream sold tests about 30% butter-fat, so on the average -the farmer has left about 86 pounds or a ten-gallon can of skim milk -for every 100 pounds of 4% milk.</p> - -<p><b>Skim Milk.</b> The value of skim milk on the farm as feed is an -important one for the farmer. The price of whole milk in the city is -not always high enough so that it pays the farmer to sell his skim -rather than to use it for feeding. During the flush season in the -spring when milk dealers are all burdened with a surplus of milk, it -would be a great advantage if more farmers would separate<span class="pagenum" id="Page_68">[Pg 68]</span> and feed -the skim milk to hogs. I will endeavor to give here as accurately as -possible what real information I can gather from Experiment Station -reports concerning the feeding value of skim milk. At the outset it -might be well to state that on this question I have never known any -two agricultural experts to agree and experiments need to be carefully -analyzed before they yield true information.</p> - -<p>I can prove to you from experiments published in Henry & Morrison’s -“Feeds and Feeding” that skim milk is worth only $.08 a hundred pounds -when corn meal is worth $1.00 a hundred, and I can prove that skim milk -is worth $.31 a hundred pounds when corn meal is worth $1.00 a hundred. -In fact when an experimenter undertakes to prove a thing he has very -easy sailing if he can line up conditions to suit the proposition he -intends to prove. The trouble with most experiments on this subject -has been that they are apparently planned to be used as arguments for -the purpose of increasing the feeding of skim milk and they do not -undertake to solve the real question involved.</p> - -<p>Every one knows that corn alone is too unbalanced a ration to feed to -hogs profitably. Where<span class="pagenum" id="Page_69">[Pg 69]</span> it is endeavored to show that skim milk has a -very high value, one bunch of hogs is fed corn alone, and to compare -with it another bunch is fed corn and a small amount of skim milk. Let -those who are satisfied with the information that can be obtained by -such an experiment use it and I will have no dispute with them. But for -most of us the question is whether we should feed alfalfa to the cow -and the cow’s milk to the pig or let the pig eat his own alfalfa. A -hog’s ration may be balanced with alfalfa hay or with alfalfa or rape -pasture. The question is whether milk and corn makes as cheap a gain -as alfalfa and corn. It is very difficult to find experiments that -answer this question and it is the most practical one in the world. If -it is good sense to use the cost of producing pork on dry corn alone -as the basis of getting at the value of milk, it is also good sense to -use skim milk alone as the basis of figuring the value of grain. In an -experiment published by Henry & Morrison on page 597, where little pigs -weighing only twenty-five pounds were used and which are capable of -making cheaper gains on milk than older hogs because they have smaller -bodies to maintain, it took 2,739 pounds of skim milk to make one -hundred<span class="pagenum" id="Page_70">[Pg 70]</span> pounds of gain. But where 233 pounds of grain were fed with -935 pounds of skim milk there was also a gain of one hundred pounds. -Figuring now as they do who would set the value of milk by the cost -of feeding dry grain, we will use skim milk as a basis of figuring. -If skim milk is worth $.30 a hundred, corn is worth $2.32 a hundred. -This is the same line of reasoning as is used when in an experiment -reported on page 598, if corn is worth $.01 a pound we find that skim -milk is worth $.30 a hundred. All they prove is that a hog must have -something besides corn or milk. Corn is the cheapest hog feed but it is -too unbalanced a diet to get the best results when fed alone. A small -amount of skim milk or something else will balance the diet. According -to reports published by Henry & Morrison on page 598 it will be noticed -that 585 pounds of skim milk reduced the amount of grain required to -produce 100 <abbr title="pound">lb.</abbr> growth by 179 pounds. If corn is worth $.01 a pound and -we figure on that basis, skim milk is worth $.31 a hundred pounds. But -notice what happens when the amount of skim milk is increased beyond -what is needed to supply the elements which corn lacks. When the amount -of<span class="pagenum" id="Page_71">[Pg 71]</span> skim milk is increased by 463 pounds more, the amount of corn meal -eaten was only reduced by 56 pounds, so that for the first 585 pounds -the farmer was getting $.31 but for the next 463 pounds he was getting -only $.12 a hundred pounds, and when the skim milk was again increased -by 849 pounds the amount of corn meal required was only reduced 71 -pounds and this figures down the last batch of skim to only about $.08 -per hundred pounds. These experiments prove that we must keep somewhere -near a balanced ration but do not prove anything regarding a definite -value of skim as a feed.</p> - -<p>What your skim milk is worth on the farm depends altogether on how -much it is needed to balance the diet in hog feeding operations. It is -of much more value for little pigs than for larger hogs that are more -capable of digesting grasses. Professor Henry says, “Pigs fed skim -milk and grain gained nothing from pasture. Grazing stimulates the -appetites of pigs getting grain but no milk and they eat more grain -and make larger and more economical gains.” So we see that pigs will -pass up pasture for milk and that when milk is fed to pigs on pasture -it replaces the use of pasture so that it does not do much good to -pasture<span class="pagenum" id="Page_72">[Pg 72]</span> hogs that are fed milk. Experiments reported on page 614 show -that pigs on alfalfa pasture require 344 pounds of grain to gain one -hundred pounds and that on rape pasture only 340 pounds are required.</p> - -<p>Different experiments always vary slightly as to the amount of grain -required to make a certain growth. But taking the most advantageous -ration that we can prepare with milk and corn as shown by these -experiments, we may conclude that something like 300 pounds of grain -and 500 pounds of milk will make one hundred pounds of growth on one -hundred pound hogs, and that about 350 pounds of grain fed to hogs on -pasture will make the same amount of growth. Let each farmer figure out -what pasture and grain cost him and he can get approximately the real -value of skim milk. For large hogs milk will be worth less than here -shown. For smaller hogs it will be worth more.</p> - -<p>It may be interesting to know the cost per pound of skim milk solids -figured at different prices, but the chemical analysis we are not -considering. One hundred pounds of milk usually contains about 9.25 -pounds of solids. If 100 pounds of skim milk is<span class="pagenum" id="Page_73">[Pg 73]</span> worth $.20, one pound -of dry matter would be worth $.0216 and a ton would be worth $43.20. At -$.40 a hundred, one pound of dry matter would be worth $.0432 and a ton -would be worth $86.40. At $.50 a hundred, one pound of dry matter would -cost $.0540 and one ton cost $108.00.</p> - -<p><b>Whey.</b> The average composition of whey is about as follows: water -93.12%, and total solids 6.88%. Of the total solids there are about -.27% fat, .81% nitrogenous substances and 5.80% sugar, ash, etc. For -pigs whey has a feeding value about half that of skim milk.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_74">[Pg 74]</span></p> - -<h2 class="nobreak" id="CHAPTER_X">CHAPTER X.<br><span class="small">MARKET MILK</span></h2> - -</div> - -<p><b>Weight of Milk.</b> The weight of milk varies slightly with the -temperature and also because of the difference in the amount of solids -it contains. An average gallon of milk at 60 degrees weighs 8.6 pounds. -A ten-gallon can filled to the lid should weigh 86 pounds.</p> - -<p>A can large enough to hold 100 pounds of water would hold 103.2 pounds -of average milk at 60 degrees, 103.6 pounds of skim milk, or 90 pounds -of pure butterfat. Cream weighs less than water. The butterfat in milk -is in the form of little particles or globules, which float around in -the milk. In Holstein milk they are small, in Jersey milk they are -larger. Cream is simply milk containing a large number of particles of -fat.</p> - -<p><b>Legal Requirements.</b> The law requires market milk to test not -less than 3% butterfat. Milk containing 3% butterfat but less than -11¹⁄₂% total solids is usually considered watered milk. We determine -fat content by Babcock test and the solids-not-fat<span class="pagenum" id="Page_75">[Pg 75]</span> by an instrument -called the lactometer, which is simply an accurate means of determining -the weight of milk.</p> - -<p>Milk from cows known to be diseased, or from cows fifteen days before -coming fresh can not legally be sold. After freshening, milk can be -sold as soon as it attains a normal condition. It is illegal to sell -milk to which water or any other substance has been added, or milk -which has been exposed to disease-producing bacteria, or milk that has -been stored, handled or transported in an unclean or unsanitary manner.</p> - -<p><b>Cleanliness.</b> The greatest handicap in the milk business is the -difficulty of getting milk that is as clean as other food which people -eat. It is not impossible to do, but it is rarely done. In most all -cities of the United States milk that meets the highest requirements -as to cleanliness and sanitation is being sold for from 20 to 35 cents -a quart. Such milk is guaranteed to be pure by a medical board and is -labeled certified milk. There are various requirements in producing -certified milk that need not all be explained here. But to the average -consumer the main difference is that the producer of certified milk is -as careful concerning cleanliness<span class="pagenum" id="Page_76">[Pg 76]</span> in milking and caring for the milk -as a clean, respectable housekeeper is in making bread. In regular -market milk we do not require cleanliness up to the standard for -certified milk, but all producers and dealers in milk should recognize -and admit the truth that common milk is not nearly as clean as it -should be.</p> - -<p>The public is well aware of this fact, and the demand for dairy -products would be immeasurably increased if thousands of people did not -feel an aversion to drinking milk because as they say, “It’s so dirty.” -We can not go to the public and ask all we would like to have unless -we, in turn, give them just what they want. The public wants clean milk -and I believe that if milk improves in quality the public will use more -of it. No person with dirty hands should ever milk a cow and use the -milk for human food. A cow’s udder should be washed. The hair on the -udder and flanks should be clipped short, and to prevent dust and hair -from getting into the milk, her flanks and udder should be slightly -dampened before milking. A gunnysack cut up in pieces about 14 inches -square makes a very good towel on which to dry the udder and the<span class="pagenum" id="Page_77">[Pg 77]</span> -milker’s hands. A clean towel should be used for each milking.</p> - -<p>The cleanliness of milk is usually judged by filtering a small amount -through a disc of cotton. This is called the sediment test. This -test, in a measure determines the amount of filth and foreign matter -which milk contains. Sufficient straining will make most any milk so -that it will show a clean record on the sediment test. But remember -that a strainer acts as a sort of pulverizer. Milk running through a -strainer gradually dissolves and washes away the particles until they -are so thoroughly in solution that we can not get them in a clarifying -machine. We would prefer milk strained through a metal strainer -only, but in many localities health departments require that it be -filtered through cloth or cotton. Where this is required we oppose no -objections. The greatest difficulty with cloth strainers is that they -do not get washed clean enough. A farmer usually rinses out his cloth -in cold water and hangs it up to dry. Sour strainers are about the -first thing we look for on a farm where the people have been having -trouble keeping milk sweet.</p> - -<p><span class="pagenum" id="Page_78">[Pg 78]</span></p> - -<p>Absorbent cotton is all right, providing no cloth is used with it, -but that it be held between metal straining discs, or that the cloth -be thrown away each time with the cotton. Since to throw away cotton -strainers each time is expensive, I do not think the system is -practical for general use. It is easier and far better to keep dirt -from getting into the milk than to let everything go in and then try to -get it all out again.</p> - -<p><b>Sanitation.</b> Sanitation means “pertaining to health.” Clean -milk might be unsanitary for it might contain injurious bacteria. -Bacteria are plants. To avoid infecting milk with bacteria which cause -souring and decay we can not depend upon cleanliness alone. The first -few streams of milk from each teat of the cow will be found already -infected to a considerable extent. In certified dairies the first -streams of milk are never used. When cows are not milked dry at each -milking there is a considerable development of bacteria that takes -place in the teats and udder. Careless milkers have their trouble -starting before the milk leaves the udder. Various diseases infect the -milk of the cow. Milk from cows with garget or diseased udders causes -sore throats in children and<span class="pagenum" id="Page_79">[Pg 79]</span> should never be used as food. Dirt that -gets into milk is of itself objectionable, but it is also one of the -greatest sources of infection.</p> - -<p>Milk utensils should be sterilized. This may be done by the use of -a chlorine solution called Bacilli-Kill, by boiling water, or by -the direct rays of the sun. Most sterilization is not perfect and -even the dust particles in the air contain enough bacteria to, in a -measure, re-seed any surface. Bacteria can not grow without moisture. -If utensils are not washed perfectly and food particles are left for -bacteria to grow on, there will immediately start a new development -from the re-seeding that will take place after the sterilization. Tin -cans can not be washed well enough to make them perfectly free from -foodstuffs on which bacteria may live. When milk dealers put cream in -cold storage, expecting to hold it sweet for as long as two months -they use cans that have never been used before. A metal surface is -rough and I know of no way to wash a milk can as perfectly as a milk -bottle. The milk utensils should be thoroughly cleaned with washing -powder, rinsed thoroughly with boiling water, then carefully dried. -In the operation of cleaning cans the most difficult thing to do in a -factory<span class="pagenum" id="Page_80">[Pg 80]</span> is to get the can properly dried. When it cools down there is -likely to be a certain amount of moisture deposited on the inside of -the can and there is always enough food left on which bacteria may grow -if the can is moist. In milk plants we sterilize all equipment just -before using. Cans washed and sterilized at the plant and used on the -farm twenty-four or thirty-six hours later become rancid because of -being shut with moist air in them. It is our ambition to sometime be -able to send cans to the farmers that will remain perfectly sweet, dry -and sterile, even if they are kept closed for a week. But now we must -confess to imperfection, and cans that get stale before being used are -perhaps the greatest menace to our milk supply. If a farmer can set -these cans in the sun with the lid off, it will help greatly. If he can -scald them with boiling water just before he uses them, it will help -even more.</p> - -<p>Some farmers have great difficulty in delivering milk once a day and -having it sweet when it arrives at the plant. We have kept a bottle of -certified milk for more than three weeks in a refrigerator where the -temperature is above forty degrees and at the end of that time it had -not turned sour.<span class="pagenum" id="Page_81">[Pg 81]</span> Such results can be only obtained by experts, but it -is not difficult to become expert enough to always be able to sell milk -that is in a good marketable condition, delivered once a day.</p> - -<p><b>Cooling Milk.</b> The growth of bacteria in milk depends a great -deal upon its cooling. Milk has a great tendency to take up bad odors, -and its tendency to do this depends upon its temperature. Milk should -be cooled within thirty minutes after it is drawn from the cow. If -cooled below seventy degrees immediately and kept at that temperature -or below, there will be very little difficulty of milk souring, -provided due care has been taken regarding sanitation and cleanliness.</p> - -<p>Well water temperature in this climate is usually fifty-four degrees. -By pumping fresh water through a tank, having it overflow so that -the warm water will flow off, it is easy in a short time to get milk -as low as sixty-five degrees. When running water is not available, -it is better to stir the milk until it is as cold as it will get in -such water as you have, then set the cans in a small tank of fresh -water that can be pumped by hand if necessary. Many farmers use the -stock tank to cool the milk in first, then use some half barrels cut -off at<span class="pagenum" id="Page_82">[Pg 82]</span> a height so that the water can not overflow into the milk but -that it will stand slightly higher than the milk in the cans. Use one -half-barrel for each can of night’s milk. In the morning cool the milk -in the tank only. However, the most satisfactory arrangement would be -to have a small engine with which fresh water may be pumped at milking -time, and let the milk tank overflow into the stock tank until the milk -is cooled and the tank is full of cold water. A tank should be divided -by partitions made of slats running up and down so that a can partly -filled may float without tipping over. It is not absolutely necessary -that milk be uncovered while it is being cooled, but the cover prevents -the milk from cooling as rapidly. Remember that warm water always -rises. The cold water will be at the bottom of the tank. Some farmers -divide their milk so that the cans will all float. The milk warms the -water and the warm water rises above the level of the milk in the cans. -Milk should always be covered when left sitting by the road waiting for -the hauler, and should always be covered in the wagon or truck. Wet the -blanket or canvas that covers the milk. This helps to keep it cool.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_83">[Pg 83]</span></p> - -<h2 class="nobreak" id="CHAPTER_XI">CHAPTER XI.<br><span class="small">EXPERIMENTS BEING TRIED OUT ON OUR DAIRY FARM.</span></h2> - -</div> -<p>On our farm we are equipping to produce certified milk. This will be -a new business for us. When we have had more experience along this -line we may write up the results for publication. However, none of our -experiments are far enough along now for us to be justified in giving -the results as final.</p> - -<p>Those things which would probably be of greatest interest to farmers -are our small grain elevator, the layout of machinery to shell corn, -grind feed, cut and re-cut alfalfa and our facilities for handling -manure. We use electric power which, so far as we know, is the most -satisfactory power where it is available. The motor requires no firing -up as does a steam engine, and no tinkering such as goes with the use -of gasoline. The motors generally run when you want them to and as long -as you want them to and give very little trouble.</p> - -<p><span class="pagenum" id="Page_84">[Pg 84]</span></p> - -<p class="center p2"><span class="figcenter" id="img003"> -<img src="images/003.jpg" class="w50" alt="Showing arrangement of machinery"> -</span></p> -<p class="center caption">Showing arrangement of machinery. The conveyor to the -silage blower is just below the floor. Silage or cut hay drops from the -ensilage cutter to this conveyor. Opposite the ensilage cutter is the -feed grinder into which runs the grain spout from the corn sheller. The -ground feed also flows to the conveyor and by shifting the spout of the -corn sheller the shelled corn will go to the conveyor without being -ground.<br></p> - -<p class="center p2"><span class="figcenter" id="img004"> -<img src="images/004.jpg" class="w50" alt="Rear view of the barn showing the arrangement of silos"> -</span></p> -<p class="center caption">Rear view of the barn showing the arrangement of silos. -The blower pipe for the ensilage cutter will extend through the barn -and with a long arch swing around from one silo to another.</p> - - - -<p class="p2">Our ensilage cutter is permanently installed at one side of a driveway -in the barn. It will fill three silos without re-setting. By the use of -a re-cutting attachment with the ensilage cutter we make finely-chopped -alfalfa of all the stems that the cows will not eat. Cattle will eat -these stems after they are<span class="pagenum" id="Page_86">[Pg 86]</span> cut up fine and they make excellent feed -for our delivery horses. The blower (made by the American Harvester -Company of Minneapolis) which we use for elevating is separate from the -cutter. It is also used to elevate shelled corn, oats and ground feeds -to bins overhead. The conveyor to this blower is slightly below the -floor level so that ground feed will run from the feed grinder to the -conveyor, so also will our shelled corn, or oats that we are unloading -from wagons, and the re-cut alfalfa. Everything goes to the blower and -is distributed to different bins by turning the spout. An ordinary -ensilage cutter can be used as an elevator for grain just as well as -the separate blower that we use.</p> - -<p>Our system of hauling manure is probably more original than our -arrangement for handling feed. We do not shovel the manure out of -this barn, neither do we push it out. We wash it out with a two-inch -stream of water. The gutters slope from the ends of the barn toward -the center, being two feet deep at the center of the barn and one -foot deep at the ends. Over these gutters we have cast-iron grates to -prevent a cow from slipping down. A ten-inch tile leads from the gutter -to a large cess-pool outside of the barn and from this cess-pool we<span class="pagenum" id="Page_88">[Pg 88]</span> -pump the sewerage along a ridge to the highest ground of the farm and -irrigate it down over the fields. We have an abundant water supply -available, cheap power, and hope this plan will prove a practical means -of handling manure. So far it has<span class="pagenum" id="Page_89">[Pg 89]</span> been a very easy matter to flush the -manure from the gutters and our sewerage pump throws 200 gallons per -minute through a four-inch pipe up the hill as far as we want to go. We -use cut straw for bedding and run plenty of water in with the manure -so the pump will not clog. The picture of the pump shown is taken from -the catalogue of the American Well Works and does not represent our -cess-pool but is similar to the outfit we use.</p> - -<p class="center p2"><span class="figcenter" id="img005"> -<img src="images/005.jpg" class="w50" alt="Showing the gutter behind the cows with some of the -grates removed"> -</span></p> -<p class="center caption">Showing the gutter behind the cows with some of the -grates removed. The gutter is being filled with water. When full the -cover to the opening to a 10-inch tile is removed and the rush of the -water carries all with it.</p> - -<p class="center p2"><span class="figcenter" id="img006"> -<img src="images/006.jpg" class="w10" alt="Electric-driven sump pump with 3-inch intake and 2-inch -discharge which pumps manure and water at the rate of 200 gallons per -minute"> -</span></p> -<p class="center caption">Electric-driven sump pump with 3-inch intake and 2-inch -discharge which pumps manure and water at the rate of 200 gallons per -minute.</p> - - -<p class="center p2"><span class="figcenter" id="img007"> -<img src="images/007.jpg" class="w50" alt="Interior of the barn showing large ventilating flues. At -the side of the room are the air-intakes"> -</span></p> -<p class="center caption">Interior of the barn showing large ventilating flues. At -the side of the room are the air-intakes.</p> - -<p class="p2">Our water pump requires a ten horse-power motor and will throw 150 -gallons per minute. Besides a means of getting manure hauled out, we -expect to do some irrigating in dry weather. While running both the -pump at the well and the sewerage pump we require about ten kilowatts -of current per hour. This costs us about five cents per kilowatt.</p> - -<p>We have installed the King ventilating system. Where a large herd of -cows are kept in a barn such a ventilating system is a great help. Our -barn is warm and comfortable but not steamy and close.</p> - -<p>These systems cost a good deal of money and may not all prove -practical. We are not urging that our example be followed but will be -glad to give any of our readers such data as we may have concerning<span class="pagenum" id="Page_90">[Pg 90]</span> -the success of these operations. At our barn we prepare the feed for -all of our delivery horses and we expect to keep sixty cows. The method -of handling manure will eliminate most of the breeding places of flies. -Since this milk will be used raw and is produced for babies especially, -extra precautions are necessary in our case. These things we have taken -into consideration when planning so<span class="pagenum" id="Page_91">[Pg 91]</span> expensive a layout. In a few -months we will know more about these systems and in a few years we will -have a conclusive test made. Those who wish to drop in occasionally to -see how we are getting along will be welcome.</p> - - -<p class="center p2"><span class="figcenter" id="img008"> -<img src="images/008.jpg" class="w50" alt="Interior view of milk house showing sterilizing oven, -cooler, bottle filler and conveyor for cases."> -</span></p> -<p class="center caption">Interior view of milk house showing sterilizing oven, -cooler, bottle filler and conveyor for cases.</p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<p><span class="pagenum" id="Page_92">[Pg 92]</span></p> - -<h2 class="nobreak" id="CHAPTER_XII">CHAPTER XII.<br><span class="small">DIFFERENT POINTS OF VIEW</span></h2> - -</div> -<p>Even though I have a farm that at one time I went in debt for and which -I paid for by milking cows, and even though I have spent more of my -working years on a farm than in an office, I can not always pass as a -farmer. At one time I attended a farmers’ meeting where the city man -was up for discussion and a fellow nudged me and said, “Old man, how -do you like it? Haven’t we got you city guys figured out about right?” -I answered, “City people are just like country people in at least one -respect. They are just as much inclined to think their own troubles are -greater than any one else’s.”</p> - -<p>Farmers sometimes speak of themselves as the producers, and so, too, -do the labor union men. Even the business men at their meetings are -inclined to pat themselves on the back and to take credit for a very -liberal share in production. We all look at things from our own point -of view. We have gone through certain experiences and have<span class="pagenum" id="Page_93">[Pg 93]</span> not -experienced others. We can not all expect to be of the same opinion.</p> - -<p>But we all have the ability to understand each other when we are given -the chance to see things as other people see them, and it is this -understanding which I hope to promote as I write this brief chapter. I -write this not as a farmer but as a city man giving opinions gradually -formed in several years as a city milk distributor.</p> - -<p>To me all are producers alike. The man who sews the shoe for the miner -who digs the ore that makes the plow that plows the field that raises -the wheat that makes the bread that the grocer distributes, does what -is just as important but no more so than any other man or woman in the -long line which production takes. If one may insist that his task forms -the foundation, another man may claim that his forms the roof. But what -is the difference? Without whom can we well get along?</p> - -<p>We hear much about the “middle man” who is considered a luxury or -rather an extravagance that ought not to be permitted. Well, I am -one of those middle men and the thing does not look that way at all -to me. I think that all we do for the<span class="pagenum" id="Page_94">[Pg 94]</span> people—all the service we -render, is worth what we get for it. We middlemen have our troubles -and call ourselves producers and are not in any way conscious of being -“parasites.”</p> - -<p>What economic laws apply particularly to one set of people but do not -apply to others down the line? What makes one man’s lot harder than -that of another, and who really has the hardest row to hoe? What shall -we do to the other fellow to keep him from crime and have justice? -These are questions answered in as many different ways as there are -people with different viewpoints. Do we doubt the patriotism of the -club women in cities who decided to boycott eggs and milk to bring -down the price just at the time when these commodities were very hard -to produce and the price already too low for the cost? If we do, it -is because we do not understand their viewpoint and their lack of -information on which to form different conclusions.</p> - -<p>A few years ago I often used a certain argument which now I do not use -any more because now I am over on the other side, as they say. From the -other side of the fence the proposition does not look at all the same. -The argument is that the farmer sells his produce in town at the<span class="pagenum" id="Page_95">[Pg 95]</span> price -the city man is willing to pay and then must buy at the price that the -city man will sell for. Since the city man does all the price fixing -the farmer gets the worst end of the bargain all of the time.</p> - -<p>I have no doubt that various markets are juggled by speculators of -various kinds and that there are many exploiters in cities who have -their knives whetted for any one’s meat they can get. The world has not -yet worked out its complete salvation. We all have a few suggestions -that we would not mind making to the party in power. But of this I -feel sure, the majority of business men make their living by rendering -service the same as do farmers. They are up against propositions that -are a good deal alike. I have not noticed much difference. I have to -pay my farmers a good or better bargain than they can get any where -else. In the same way I must compete for labor. I must render the -best service the customer can get for the money. After I do all of -these things, if there is anything left I may have it, and my luck at -different times is good, bad, and all shades between good and bad. All -of us city business men would make more if we could. You can<span class="pagenum" id="Page_96">[Pg 96]</span> at least -credit us with being ambitious, but more of us fail than do business -men in the country.</p> - -<p>At this time probably half of the factories in the United States are -closed down, banks are practically all in a critical condition, stores -are advertising merchandise at half price and yet no one seems to buy -and the farmers’ troubles need no description. What shall we do? Well, -I know some things we should not do that I can illustrate with a story.</p> - -<p>A man in Arizona looked down over a ledge of rocks on a cliff and saw -several rattle snakes sunning themselves on a ledge thirty feet below. -Having a small pistol he shot a bullet down among them. Immediately -there started a battle at the end of which all the rattlesnakes were -bitten. In a few minutes they were all dead. An examination showed that -the bullet had apparently not hit any snake. The snakes had all lost -their lives as a result of a misunderstanding.</p> - -<p>I heard Major General Wood make a speech in favor of universal -military training but his argument had a different meaning for me -than he intended it should have. He argued that there will be war -as long as people have honest differences of<span class="pagenum" id="Page_97">[Pg 97]</span> opinion—therefore -always be prepared for war. To me it seems that since no amount of -preparation and war equipment can insure peace we must prevent that -honest difference of opinion. We must keep with all people a better -understanding. Wars are misunderstandings and well meaning people -murder each other because the misunderstandings are kept up with -censorship and propaganda. People are armed with poisons more deadly -than the rattlesnake and all will fight at the drop of the hat if they -feel that they are wronged. What then brings any hope of things better? -It is the spirit that says “Come let us reason together” that points -the way to “Peace on earth, good will toward men.”</p> - -<p>There is one thing that all should remember and that is that we are -all of us the public. There is no corporation “without a heart and -without a soul” more heartless than the public. All men strive to do -the thing the public wants most to have done for only those who please -the public’s fancy get paid for their efforts. The public pays no -one interest on investment. It pays no one for time or effort spent. -It pays for the service it wants at the time it wants it and all who -misjudge the public<span class="pagenum" id="Page_98">[Pg 98]</span> demand may get nothing. Any new process or new -invention puts many people out of business for the public turns coldly -from the old to the new service which it more desires. If we produce -too much of anything the price always goes below cost. Where there is -an undersupply of any thing, there is the best market and the more -profitable business. So it is that by paying or withholding the price -this great Dame Public keeps all courting her favor and doing the -things she wants most to have done. She wins with every winner and then -taxes his income, and lets the loser lose alone.</p> - -<p>But although we are all up against the same general laws that govern -business there is a difference between farming and most other business. -A contractor will build a building for us if we agree to pay a price -that he figures will pay his cost plus a profit. Otherwise he will -not do the work. Contracting is supposed to be a somewhat hazardous -business but it is not so risky as farming for the builder knows before -he starts what price he is to get. A farmer can not tell until he is -ready to market his crop what the market will be. The farmer must pay -the cost, hoping. Weather has a<span class="pagenum" id="Page_99">[Pg 99]</span> great deal to do with results in -farming operations and that makes the business more risky.</p> - -<p>Business men in cities as a rule can work much closer to their pay -checks. This makes it possible for them to come much nearer a system of -always getting cost plus a profit. Manufacturers usually aim to take -orders ahead of their output so that knowing their cost and having -their goods already sold at a profit leaves them comparatively clear -sailing. How the farmer can get on the same basis I do not know.</p> - -<p>But city business is not all a round of pleasure, for city competition -is keen. If one farmer raises forty bushels of corn per acre and -another can raise sixty, each receives compensation in proportion -to his crop. But if one merchant had that much advantage over his -competitor the unfortunate one would be put clear out of business. -Customers to a merchant are as valuable as pigs are to a farmer and -it is perfectly legal to get the other fellow’s customers in broad -daylight. So we in competitive business keep busier than some people -think.</p> - -<p>I have often been asked what I think of farmers’ organizations. Well, -most business men in other lines of business have associations. They -usually<span class="pagenum" id="Page_100">[Pg 100]</span> result in some good. It is those who expect too much that are -disappointed. So simple a thing as an organization can not cure all -of the difficulties in farming. Some farmers in Kentucky organized to -boost the tobacco market by agreeing among themselves to plant fewer -acres. After the agreement many expected a high price for tobacco and -planted more acres. This is about the kind of co-operation we all have -learned to expect in associations where money interests are involved. -These farmers were right, however, in realizing that in order to boost -the market they had to limit the supply of the product. The law of -supply and demand always works. It works to the advantage of him who -can limit the supply or can increase the demand.</p> - -<p>Let me tell you how a trust operates. There is an agreement to fix -prices and production is limited to what will sell at the fixed price. -Then there are fights made against any one outside of the combination -who undertakes to produce that line of goods. The trust magnate knows -well that to control a market he must limit the amount of goods for -sale by combining to fight competition. Without that feature trusts -would be harmless. A trust<span class="pagenum" id="Page_101">[Pg 101]</span> is a “combination in restraint of trade”—a -fighting organization. Common business men are not afraid to compete -with trusts. It is always the trust that is afraid. To compete means to -race. Trusts always want to hamstring the fellows against whom they are -racing.</p> - -<p>To go back to farmers’ organizations, on account of the nature of -their business farmers can never successfully organize to fight down -competition of other farmers and prevent them from producing. They can -not then create an artificial market. Others can sometimes combine -to take advantage of farmers. Farmers can never “get even.” But here -is a truth that many do not realize and it is that although some may -have a less difficult business than farming, not one person out of a -thousand can avoid competition or has any unfair advantage over other -people. Those who would differ from this statement could only change -the figures in the proportion. Change them as you like, and yet we must -agree that it is a good thing that a majority must earn a living in -which there is no graft for they will stand for truth and fairness in -the land. We want freedom in the country and there cannot be freedom -without fair competition—equal<span class="pagenum" id="Page_102">[Pg 102]</span> opportunities for all as nearly as the -law can insure them.</p> - -<p>Where co-operation among farmers can increase efficiency they should -co-operate. The same is true of any other business. For any one to -co-operate in a legitimate way for legitimate purpose is always a -legitimate thing to do. Co-operation need not interfere with free -competition or fair play. I have no word of warning to give to farmers’ -organizations that I would not apply as well to others. But I have a -warning that I would like to sound to all the world. Beware of him -who accuses all others of guilt. Beware of him who sees only bad in -the world. There are those “reformers,” they may be called, who would -poison us against our fellows. Watch closely the suggestions of such. -Test their advice by the golden rule. A propaganda of hate is never -needed in a good cause. Peace on earth can only come by fairness and -good will. We need each other’s point of view.</p> - - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter transnote"> -<h2 class="nobreak" id="Transcribers_Notes">Transcriber’s Notes</h2> - - -<p><a href="#Page_20">Page 20</a>: “Ofter the fattest,” changed to “Often the fattest,”</p> - -<p><a href="#Page_46">Page 46</a>: “what hapepns” changed to “what happens”</p> - -<p><a href="#Page_56">Page 56</a>: “the fact increases” changed to “the fat increases”</p> - -<p><a href="#Page_93">Page 93</a>: “an extravangance” changed to “an extravagance”</p> - -<p><a href="#Page_99">Page 99</a>: “corn per ace” changed to “corn per acre”</p> -</div> -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK STOCK AND STALKS ***</div> -<div style='text-align:left'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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