Newspaper Page Text
RANCH AND RANGE.
Vol. 3, No. 37.
HANAGED BY A PLUMBER AND A BOOK-KEEPER,
Dairy farming all over the United States shows numerous examples of
marked success, where business men have gone into it because they were
broken in health or fortune, and maybe in some instances both., The fol
lowing letter from an enterprising firm at Spokane, Wash., is but another in
stance. We have the constant spectacle of business men leaving the city and
taking up a dairy farm and making a success of a herd of cows, mainly because
they are willing to look after small details and handle affairs with business
Editor Hoard's Dairyman: It may interest you to know that our dairy is
located on the Spokane river, about three miles from the center of town.
The writer, having been engaged in office work for about eighteen years
(commencing when about 12 years of age), started this dairy in a small way
about two and one-half years ago with the idea of leaving the office when the
dairy got nearly large enough to support a small family. It has grown as fast
*as we could buy and raise cows to supply our trade, until at present we are
milking an average of about twenty-six cows —about half Jersey, the balance
natives and Jersey grades. Samples of milk recently taken from our deliv
ery wagon by the state dairy commissioner tested 4.8 per cent. fat.
We have no trouble disposing of all the milk we can produce. Our sales
of milk and cream for th^nonth of October amounted to $295, and we also
sold calves to the amoui?jßs4. We also supplied four families with all the
milk, cream and btitk*JMn T could use, and fed a number of young calves
milk. We buy all our feed, which we do in summer when prices are lowest.
This year oat hay cost us $7.75 per ton in our barn, No. 1 alfalfa about $8.75,
and bran and shorts $10.
We have twenty young heifers, ranging from two years down to two
months old. The first one is due to calve Jan. 15th, and from that time on
we hope to have a fresh cow in early every month— one of these young
heifers to each month's milk sales, and we think it will make a creditable
showing for a dairy only two and one-half years old, attd managed by a
plumber and a book-keeper. Each morning we have been up and helped to
milk and feed all our cattle before going to our regular day's work.
We will send you a photo of a bunch of our young heifers (notice the
udder and teats on one in right of picture, taken about two months before
dropping her first calf). We have raised about thirty-five calves in all since
we began, and have never lost a calf (but one, which was prematurely born,
and we could not make it eat). It is a long time since we have had a bad
case of scours. Lately we have been bedding our calves with shavings and
sawdust from the planing mill, and find that we can keep them much dryer
and cleaner than with straw. No calf will thrive with a wet bed to sleep on.
The book-keeper half of this firm hopes before long to spend all his time with
We do not leave the management of our dairy to hired help; either of
us can milk twelve cows as they come in the barn in less than an hour.
We miprht add that while we have been building up our dairy, trie writer
has been keeping the books of the largest business house in Spokane. We do
not want to have the largest dairy in the state, but we do want it to be one of
the best; In conclusion we wish to thank you for the many valuable hints
derived from your paper; it has been of great assistance to us, and we hope
to be readers of it for many years to come.
If you ever visit this corner of the country we invite you to visit us and
we will take pleasure in entertaining you as well as wp know "how.
QUANTITY vs. QUALITY.
Tn order to settle a dispute hetween the manager of trie Stan wood
creamery and one of the natrons, who claimed that he could make more
hntter and inst as good butter at home as the creamery did, the case was hy
mutual agreement referred to Prof. "W. ,T. Sr>illman, of the State Agricultural
folloo-e and School of Science. His renlv is given hefow:
T have inst received a letter from Mr. E. Jnel in which he states that
yon have learned that yon eonld make more hntter from vonr milk than is
made from it at the creamery, and asks me to write yon explaining why this
is the case.
This same difficnltv has arisen many times in creamery communities
Butter consists of hntter fat. water, enrd ("cheese matter^, and a small amonnt
of mineral matter. Tn order to have good keening finalities and nnss in
spection as good hntter in the markets, the amonnt of water and enrd in the
hntter mnst not he high. By churning, cream at a higher temperature than
ISSUED EVERY WEEK
SEATTLE and SPOKANE, WASH., DECEMBER 18, 1897.
the best temperature, and by churning until the butter is in large lumps,
large amounts of curd and water are incorporated in the butter. Your
creamery man, by churning at high temperature and not stopping the churn
at the right time, can produce considerably more butter than he does; but
if lie did so your creamery would soon be in the condition of some others I
know of —unable to command the highest market price, and in times when
butter is plentiful, unable to sell at all promptly. The butter now made at
Stanwood is sought after because of its very high character, but this would
not be the case if the buttermaker made all the butter than could be made
from the cream. There is no doubt that it is more profitable to make the
best possible butter and always get the best price. Such butter always sells
readily. , ,
If butter contains too much curd it becomes rancid very quickly, though
it may taste as pleasant when first made as any butter. I have seen such
butter turn black from the growth of mould on it.
I hope this explanation will enable all concerned to come to a perfect
understanding of the matter. I have been greatly pleased with the fair
mindedness that I have seen amongst the farmers at Stanwoorl and T appre
ciate fully the honor done me by being asked to settle a point like this. I
appreciate the confidence the request shows to exist. Yours most truly,
F1 W. J. SPILLMAN.
By Mrs. Chas. Lee.
Slumgran, according to Schlee. Hoist. Bztg., is worth $7 a ton to mix
with commercial fertilizers.—Gleanings. Never know before that it was
worth anything; always burned ours.
As an article of food, comb honey, the natural product of the hive,
stands unrivaled. Fnlike the ordinary sugars and syrups, it is capable of
direct absorption into the blood, and is assimilated without undergoing
If your bees are short of stores, and you have no combs ot sealed honey
in reserve, lay on top of the frames a piece of good candy, made by kneading
powdered sugar into extracted honey until it is a stiff dough.
Live bees, according to a decision at the World's Postal Congress, at
Washington last June, may be sent, after January 1, 1809, as merchandise
to all lands of the Postal Fnion. Maximum weight, 12.35 ounces; maxi
mum length. 11.8; width, 7.87; thickness, 3.94 inches.—Gleanings.
A. R Weed, in Cleanings for December 1, tells how he finds a market
for his honey, and in fact for other people's, too, as he seems to be makinjr it
r business. He goes to a groeeryman and asks permission to exhibit for a
few days. His exhibit consists of an observatory hive containing bees and
a queen, some small cages containing each a queen, a few bees, and some
drones. ' He has sections of comb honey, also combs of honey ready to
oxtraet. He explains the modus opornudi of extracting and invites the
crowd to sample the honey, and they all buy.
We have receiver! quite n neat catalogue and price list of stencils, stamp
novelties, etc.. manufactured hv H. F. Sharp, of Ellenshurz, Tt has partic
ular interest hecause the pamphlet is the complete production of Mr. Sharp
own estahlishment. including the engraving of the illustrations. "We have
spoken hefore ahont Mr. Sharp's skill and ingenuity in this respect. Again,
he is the son of one of the most progressive creamery men and agriculturists
in the state, Mr. ,T. P. Sharp, and for that reason also proprietors of cream
eries, farmers, fruit growers, etc., should send him their orders.
An enterprise that is growing quietly and steadily in Seattle is that of
the creamery and snnplv hnsiness conducted hy Frank J. Merz, located at 417
Main street. Mr. Merz is fnliv alive to the wants of his patrons and his eon
finnally eniarvmg patronage is a strong evidence of the satisfaction given
and the popnlaritv and esteem in which he is held. His is one of those
thriving yonng industries that we like to see. Tt is a unit for home produc
tion and progress. Tt has a future hefore it as certain as our greater state
The "National Fanciers' Association, of Chicago, will hold thoir second
nnnual show Janvtarv 24 to 20 at the Second Regiment Armory hall, on
Michigan avenue, Chicago, Til. The importance of this show is sufficient to
secure"exeurion rates over the railroads, and any one desirous of attending
can arrange for cheap transportation hv addressing the secretary. "W. W.
TTogle, 1015 Benson avenue, Evanston. Til. Elaborate preparations are
being made and there is no doubt hut what it will be the "best show of the
season in the Central "West.
$1.00 Per Ykar.