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I n THI DIS1B1T FAEMIR. satu.Aday, otpbe 3; 1908.
I HIW TO CONVERT BUTTER- I FAT INTO REAL HONEY I Put yoor Cream in tin I JENSEN "Blue Top" Cans, I win tin lids to thi cans; I sn that thi name "JENSEN I CREAMERY COMPANY, Salt I Laki City, Utah," is on the I shlpplnc tag, also your I name and post otfice ad- I driss. Take the cans to I the nearest railway station; I "WE WILL DO THE REST" I YOU WILL GET YOUR MONEY! I' If you do not have the I JENSEN "Blue Top" Gais, I write or 'phone us for them; I isi only the "Blue Top" I Cans. I JENSEN CREAMERY CO. Salt Lake City, Utah H WANTED -Real estate man who M can interest party to assist us lo- M eating monopolizing manufacturing fl home industries near natural gas M belt. The product i3 indispensable H and used by every family three B times a day; cost 5 cents; sells for M 25 cents by the car lor.da. We have H got the dough and do bake the H bread. The bi-products alone will H more than pay for the entire plant j within the first six months. I n teres t- H ed parties desiring to locate a new M and profitable home industry that M pays big returns and costs so little H to start in small country towns, will H please communicate before John D. H Rockefeller gets busy with yours M truly, Carl von Hartzfclt Co., M Wheeling, W. Va. Particulars re- H Iating to Denatured Alcohol mailed IH WHP Designs H v V ff J - COPYRIOHTS AC. B Anyone lending a nkelrh and description maj U qnloklr uoertnln our opinion free whether an m Intention tt probably pntcntabto. Communion- H tlons strictly conOdontfitl. HANDBOOK on Patents m sent free. Oldest opener for securing putoutn. m Patents taken turoush Munn & Co. rccolre B tjhtcial notice, without cbnrao, In tho Scientific American. m A handsomely1 Illustrated weekly. Lnreost clr eulatlon of any sclontlUo Journal. Terms. ?3 a Li:ai25rontbL' SowbyaUnowBdonlora D f 1 R Y I N O HOW TO ASCERTAIN THE PROFITABLE AND UN PROFITABLE COWS IN A HERD. The same station suggests the fol lowing plan by which the farmer can, with "a minimum outlay of time and money, ascertain the profitable and unprofitable cows in his herd:" Weighing the Milk. Begin when the cow is fresh and weigh her milk for three consecutive days in dach month, preferably about the midkllc, and record the weight on previously prepared ruled paper. The sum of the amount produced for three days multiplied by 10 gives the amount produced for the month. The amount of milk produced in a portion of a month can be estimated by weighing the milk for one or two days and multiplying by the proper number. Continue the weighing for one year, nnd from j'car to year if you would know the whole truth. Preserve yearly summary in perma nent record book. The balance lA'ny spring balance or scale will do, but a balance with the scale graduated into pounds and tenths, and with a movnblc pointer so that when the empty pail is suspended the pointer mny be made to indicate zero, is to be preferred. Such scales cost $3 at any dairy supply house. Sampling the Milk. When to sample. Sample the milk of each cow in the second, fourth nnd seventh month after calving; any time during the mouth will do. but the middle is to be preferred. The aver age of the three tests will be a fair index of the quality of the milk dur ing the milking period. Thus if the milk tests 3.8, .1.2, and 4.8 per cent fat, the average would 'be 4.27 per cent for the entire period. Utensil's needed in sampling. A pint jar for each cow, a small coffee cup or long-handled gill dSpper for tak ing the sample, a box of bichromate of potash or corrosive sublimate tab lets for preserving the sample, to be procured of any dairy supply house t a cost of $1 to $1.25 per box. How to sample. Powder fine with n knife one-half of a tablet and put in each jar. Milk the cow dry and pour the milk as carefully as possible from one pail to another three times in order to mix, it. Dp not allow any more frothing (air bubbles) than pos sible. Dip out a cupful of the milk at once and pour into the jar. Mix the milk with the preservative by a care ful rotary motion. Do not shake or turn the jar upsidlc down. Proceed in this manner for four consecutive . milkings (two full days). Be sure to mix the milk by tire rotary motion each time a sample is added to the jar and keep the jar tightly covered. The jar should be marked with the name and number of the cow. Testing the Milk. The samples may be tested by the owner of the cow if he has a, Babcock machine, glassware, and acid, or .it may be taken to the creamery, or in exceptional cases sent to the experi ment station. . r The Elgin Dairy, Salt Lake City, pays the highest market price for cream at all times and gives absolute ly I he correct test. We offer no premiums, for any farmer knows they pay the premium in the long run. We are doing an honest, legitimate busi ness and want your cream. Send your cream in Red cans and we will send you pay for all the cream de livered. ELGIN DAIRY CO. n NEED OF CAREFUL MILKING. lEvcry milker thinks he knows how to milk, but if the cows coukl speak, they would probably intimate that a few lessons in the gentle art would not be out of order. It is not fair treatment to sit down to n cow and tug and haul on her until she steps around in the stall and acts as if she were badly hurt. Sometimes a cow will stop eating and wait until the ordeal- 'i"s over before she will resume her meal. The cow that docs that is usually not comfortable, and an un comfortable cow will not db her best. Some men have a way of milking that so pleases the cow that she clearly showis her satisfaction. These are the men whose methods should be studied. They never shout at, strike or otherwise illtreat their cows. They sit down quietly, take hold of the teats gently, no matter how much of a hurry they may be in, and begin to draw the milk without pressing too hard, for they know tliey ore touching her at a tender point. Then they keep steadily at it until the last drop is out. There is no excuse ior having a kicking cow in the herd. The kick ing cow is almost always .rnado so by her attendant. If a cow is handled be fore she comes in so as to become familiar with her attendant, and lias been kindly treated, there will prob ably be no trouble. It is my opinion that in nine cases out of ten, where there is trouble of this kind, it serves the attendant right to get a good kicking. I think if all milkers would do a little thinking, a little sound rea soning, and investigate matters a lit tle, they would probably find sore teats a common cause for a kicking cow. Instead of using the much-talkcd-of straps or ropes, I should advise them to use a good remedy. One which has proven effectual with out a single exception is simply clean lard. About 15 or 20 minutes -before the cow is milked the first time, the Ml lard should be applied to the teats, and when through milking wipe the teats perfectly dry with a soft dry cloth and apply the lard again. This was usually found necessary for about five or six milkings. Many milkers have the bad habit of wetting their fingers when milking, and when the teats of young cows arc left in this condition, they get sore. On the oth er hand, lard heals or takes away the soreness that is so natural, caused by the action of rough, hard hands upon the teats that arc not accustomed to the milking process. I once visited a farm where they had a fine young Holstcin cow which had just fresh ened for the first time. The milker and the poor animal had gone through almost everything during ,thc first three milkings. The icOw had no means of expressing her sufferings except with kicks, aind the owner, al though a kind, intelligent person, couldi not think of other methods to apply except what he had used 60 often with other cows tymg her with straps or ropes. He decided then to let her keep her calf, as it seemed an impossibility to milk her. It was then that I happened to have my at tention called to it, so I told him of our method which at that time we had tried only with three or four young cows. He laughed at me when I suggested that I would apply the lard. myself. But the poor cow's teats were now so. sbre he would not even let the calf touch her. With consid-