Page 1 |
Previous | 1 of 16 | Next |
|
|
Loading content ...
U*3«A(.y } Mm VOLLX INDIANAPOLIS, OCT. 28, 1905. NO 43 %%xftxlzucz gzmrttazuk CARE OF DAIRY COWS DURINO WINTER. Have A Oood Warm Cow Barn. 1st Premium.—A. herd of good dairy cows dcerves to havo good ran-. Up to a certn-u point full pasturage is ns good ns iu any other part ot the year, but after ono or two hard frosts, it is well to offer the cows some nice hay when they come in at night, and it they cnt it with a relish one way lie pretty certain the season lifts arrived to gradually change the herd from pasture to stable for winter. .The cows should not he left out ■nt night after it becomes chilly, or be exposed to cold autumn storms. They may be allowed in the field a few hours on all pleasant days, until snow flies, but without expecting them to get much he- sides water nod exercise. Mean-while the cow barn should be prepared for tlie (■tabling season. Koxes, stalls, feeding troughs and floors are thoroughly cleaned. Then assign each cow her particular place for the winter. The cow house should be on the ground level, rather than- in a basement, and should he light, dry and roomy. The stnlls for dairy animals should -occupy the sunniest side of the stable, i. e., the south side. Do not keep the cows in a dark, sunless place. If the stalls are destitute of windows, saw out two or three openings, large enough to admit a half sash. Throw the windows open- wide on warm, sunny days, airing thoroughly. The purest of water is given and daily allowance of salt. The bedding and absorbents should Ibe provided in abundance, and in ample season for all to be quite dry. Use no damp material under a cow, no rotten straw, no moist earth or sawdust. If the floor on which the cow lies is dry and not cold, very little litter is needed for tedding. If it is necessary to use straw as part of the food during winter, their it is best to begin with straw first, and reserve the better food until later, as stock will rarely take to it well at the last. It is not advisable to use straw as food if it is possible to get other roughage, bnt with a supply of grain, etc.. in addition* stock can be kept in fairly good condition, on straw, but the milk snpply will be diminished. Give cows a change of diet as often as possible. They relish a change- quite as much as yourself. I've followed this plan for several winters and find it pays. All care bestowed upon tlie cow wil! be amply repaid. Ohio. F. S. Keep tbe Cow in Oood Flesb. 2d Premium.—To take the dairy cow through the winter witli profit, several things must be considered. She must lie started in the winter in good flesh; if she is fat enough for beef it will not be against her, but will add more profit to her credit on the book. She should have warm quarters to stay in, not be left to "rough it" around sonic old straw stack or in some old stable, with large cracks where the old wind rain and snow can blow in, an-d where you find her with the hair on her back turned the wrong way and her back bowed up till she looks more like a camel than a co.r. Don't expect profit from a cow treated in this way. She does well just to keep alive through the cold weather. The drinking water should not be ice cold ibut will add profit for the keeper and be better for the cow if it is warmed slightly or pumped from a cistern* or well. The feed should be bright nnd clean. She should have roughage three times u day, cut fodder itiorniiig uud night Feed her a good quantity of ground feed with clover hay or sheaf oats for dinner. Feod her n good qu.'iutity of ground feed twice n day; it. is not wasted. Clean out the stables at least once n day, antl give the cows a good bed to lie down on. Milk regularly; not oue morning at ti o'clock and the next morning 9 o'clock. A cow that is started in the wniter in poor flesh, fed what is not fit for the horses or oilier stock; put in* any old place for the night, drinks witter front a hole cut in the ice, and is uot milked ly every day. Milk contains a high per cent of water. Therefore, it is essential thnt the con* have access nt an times to good pure water that is not too cold. Provide plenty of good bedding for your eow. This moans that there is something every day for us to do iu the stable, but it will surely pay to take good care of your dairy cow through the winter. • Kosciusko Co. M. A. .Af. No. 501, Nov. -1,—A. hat preparations should be made for winter comfort and pleasure in the farm homo? No. 505, Nov. II.—Tell how to get Ihe greatest value out of the corn crop. '--.,tVs«t!kt**,\*',i'f.V&-cl^ The Farm Home of George Adc, the Author, near Brook, Indiana. at all when the thermometer registers below zero, is an expense to her keeper. Treat a cow with care aud she will pay you well for your time and trouble. Dairyman. Always Feed Generously. 3d Premium.—The specific utility of tbe dairy eow is milk and butter production. Milk is a product of food and nervous energy. Its secretion* will be stimulated therefore by rational feetling. The feeding should be generous at all times. There nre those who seem to think that every pound they feed a cow is so much loss, rather it is every pound they do not feed that results in a loss, within certain limits. Good pasture grass is a perfect food. Experiments have demonstrated that grain fed to cows on good pasture produce no financial gain. Next to grass stands silage. By means of the silo, in the winter, we are able fo preserve in a nutritions form large quantities of food at a small cost. This gives us summer conditions in winter, and as the profits of the dairy depend on the difference between the cost of production and the price obtained, the cost of the food is an important item. In feeding, the fodders will furnish the roughage, and the grain the protein. The food should bo made as tempting as can be, and should be fed in nice, clean- mangers. As a rule, it will pay to cut the fodder and sprinkle meal over it, as the oow will then eat larger quantities of it with less waste. Then, too, it will pay to keep the cow warm, and to give her exercise in the open air regular- MAKING PUKE CIDEll VINEGAR. The Department of Agriculture has in press a timely bulletin on cider vim-gar, which is interesting in view of the enormous amount of vinegar which is sold which never saw apple or other fruit. The best quality ot vinegar, it is stated, is made from fruit juices; cheaper grades are made from the grains and sugar refinery wastes and these are often colored and "doctored" and then sold as cider vinegar. A number of states have laws establishing vinegar standards. It is possible under faulty management for pure cider vinegar, however, to fall below these standards. Two important changes take place in tho conversion of fruit juice into vinegar. First the sugar and the juice is converted into alcohol, and second, the alcohol is converted into acetic acid. To secure five per cent of acetic acid in' ven-egar, which is the maximum standard, at least ten per cent of sugar in the apple juice is required. The juice of ripe apples varies in sugar from seven to fifteen per cent with an average around eleven per cent. Summer apples are lowest in sugar, fall apples next, and winter apples highest. Green apples contain little sugar and over-wpe apples contain less sugar than ripe .apples. Contrary to the usual lieliei, sweet apples arc usually no richer in sugar than sour apples. Tbe sweet flavor is caused by the absence of malic acid. In ordinary cellar i-torage it takes — From one to six months — for all the sug.-.r in cider to become conceited '.itr- alcohol, •.aryitrg with the temperature and the presence of yeast. In a cellar with a temperature of 45 degrees to 55 degrees F, it took six months to com plete alcoholic fermentation. Iu another cask nt 85 degrees F, three months was sullicient. The fermentation is caused by a yeast plant in the juice. At a temperature of 05 degrees to 75 degrees F, the >cast plant grows much more rapidly than at lower temperature. At a temperature much higher than 75 degrees, there may be loss of alcohol by evaporation. The bulletin states that the period of nlcoholic fermentation can be cut in two by the addition of yeast to the fresh juice, if the cider is kept nt a temperature of 65 degrees or 75 degrees. To convert the alcohol into acetic acid requires, in* the ordinary cellar, from eighteen months to two or three years, this, however, can be hastened by Uie use of "mother." In a cool cellar cider that had inoculated by tho addition of cider vinegar or "mother" reached marketable condition a year sooner than whero the vinegar was not added. It is important that vinegar should never be added to cider thnt has not completed its alcoholic fermentation. Manv farmers, it is stated, nnd vinegar manufacturers make the bad mistake of adding fresh apple juice to old vinegar stock in the hope of securing a more rapid conversion of the product into vinegar; then they complain that their vinegar "won't make." The organisms causing acetic fermentation require abundance of air. It is therefore wring to*plug up the Ibunghole of a barrel where the cider is undergoing the -change from the alcoholic to the acetic ncid stage. After the acetic fermentation' is completed, however, and the vinegar is made, the barrel should be tightly bunged, otherwise the vinegar may become weak, or possibly alkaline. The following practical suggestions are made: Use only ripe, sound fruit. Dirt will likely introduce micro-organisms that will interfere with the normal fermentation. For profit, use a power press. With a hand press only two gallons of juice per bushel of apples could Ire secured at the Virginia station, while with a power press four gallons were obtained. If water is added to the pomace aud a second pressing is made, tho juice is deficient in sugar ami will not make standard vinegar. If possible, put the fresh juice into some largo receptacle and allow to stand for a few days before barreling. This will allow for the settling of considerable solid matter. Casks should be well cleaned with live steam or boiling water and should not be over three quarters filled. Leave out the bung and use a loose plug of cotton to decrease the evaporation and keep out dirt. After alcoholic fermentation has occurred, say six ttionths, from two to four quarts of good vinegar, containing more or less "mothor," should be added. It will then require from six months to two years to make good vinegar according to the temperature and treatment. The long time required to make vinegar by the cask and storage method has led tc the use of vinegar generators, by the aid of whieh the acetic fermentation can be completed in n few ays. The process is profitable only when vinegar is made on a somewhat large scale and the vinegar is not equal to that poduced by Ihe longer process, especially for table use, though it is stated to be suitable for pickling. Vinegar can be made from various fruits such as grapes, plums, etc., and the bulletin describes excellent vinegar made from Oregon prunes which was the color of very dark wine.
Object Description
Title | Indiana farmer, 1905, v. 60, no. 43 (Oct. 28) |
Purdue Identification Number | INFA6043 |
Date of Original | 1905 |
Subjects (LCSH) |
Agriculture Farm management Horticulture Agricultural machinery |
Subjects (NALT) |
agriculture farm management horticulture agricultural machinery and equipment |
Genre | Periodical |
Call Number of Original | 630.5 In2 |
Location of Original | Hicks Repository |
Coverage | United States - Indiana |
Type | text |
Format | JP2 |
Language | eng |
Collection Title | Indiana Farmer |
Rights Statement | Content in the Indiana Farmer Collection is in the public domain (published before 1923) or lacks a known copyright holder. Digital images in the collection may be used for educational, non-commercial, or not-for-profit purposes. |
Repository | Purdue University Libraries |
Date Digitized | 2011-01-25 |
Digitization Information | Original scanned at 300 ppi on a Bookeye 3 scanner using internal software. Display images generated in CONTENTdm as JP2000s; file format for archival copy is uncompressed TIF format. |
Description
Title | Page 1 |
Subjects (LCSH) |
Agriculture Farm management Horticulture Agricultural machinery |
Subjects (NALT) |
agriculture farm management horticulture agricultural machinery and equipment |
Genre | Periodical |
Call Number of Original | 630.5 In2 |
Location of Original | Hicks Repository |
Coverage | Indiana |
Type | text |
Format | JP2 |
Language | eng |
Collection Title | Indiana Farmer |
Rights Statement | Content in the Indiana Farmer Collection is in the public domain (published before 1923) or lacks a known copyright holder. Digital images in the collection may be used for educational, non-commercial, or non-for-profit purposes. |
Repository | Purdue University Libraries |
Digitization Information | Orignal scanned at 300 ppi on a Bookeye 3 scanner using internal software. Display images generated in CONTENTdm as JP2000s; file format for archival copy is uncompressed TIF format. |
Transcript | U*3«A(.y } Mm VOLLX INDIANAPOLIS, OCT. 28, 1905. NO 43 %%xftxlzucz gzmrttazuk CARE OF DAIRY COWS DURINO WINTER. Have A Oood Warm Cow Barn. 1st Premium.—A. herd of good dairy cows dcerves to havo good ran-. Up to a certn-u point full pasturage is ns good ns iu any other part ot the year, but after ono or two hard frosts, it is well to offer the cows some nice hay when they come in at night, and it they cnt it with a relish one way lie pretty certain the season lifts arrived to gradually change the herd from pasture to stable for winter. .The cows should not he left out ■nt night after it becomes chilly, or be exposed to cold autumn storms. They may be allowed in the field a few hours on all pleasant days, until snow flies, but without expecting them to get much he- sides water nod exercise. Mean-while the cow barn should be prepared for tlie (■tabling season. Koxes, stalls, feeding troughs and floors are thoroughly cleaned. Then assign each cow her particular place for the winter. The cow house should be on the ground level, rather than- in a basement, and should he light, dry and roomy. The stnlls for dairy animals should -occupy the sunniest side of the stable, i. e., the south side. Do not keep the cows in a dark, sunless place. If the stalls are destitute of windows, saw out two or three openings, large enough to admit a half sash. Throw the windows open- wide on warm, sunny days, airing thoroughly. The purest of water is given and daily allowance of salt. The bedding and absorbents should Ibe provided in abundance, and in ample season for all to be quite dry. Use no damp material under a cow, no rotten straw, no moist earth or sawdust. If the floor on which the cow lies is dry and not cold, very little litter is needed for tedding. If it is necessary to use straw as part of the food during winter, their it is best to begin with straw first, and reserve the better food until later, as stock will rarely take to it well at the last. It is not advisable to use straw as food if it is possible to get other roughage, bnt with a supply of grain, etc.. in addition* stock can be kept in fairly good condition, on straw, but the milk snpply will be diminished. Give cows a change of diet as often as possible. They relish a change- quite as much as yourself. I've followed this plan for several winters and find it pays. All care bestowed upon tlie cow wil! be amply repaid. Ohio. F. S. Keep tbe Cow in Oood Flesb. 2d Premium.—To take the dairy cow through the winter witli profit, several things must be considered. She must lie started in the winter in good flesh; if she is fat enough for beef it will not be against her, but will add more profit to her credit on the book. She should have warm quarters to stay in, not be left to "rough it" around sonic old straw stack or in some old stable, with large cracks where the old wind rain and snow can blow in, an-d where you find her with the hair on her back turned the wrong way and her back bowed up till she looks more like a camel than a co.r. Don't expect profit from a cow treated in this way. She does well just to keep alive through the cold weather. The drinking water should not be ice cold ibut will add profit for the keeper and be better for the cow if it is warmed slightly or pumped from a cistern* or well. The feed should be bright nnd clean. She should have roughage three times u day, cut fodder itiorniiig uud night Feed her a good quantity of ground feed with clover hay or sheaf oats for dinner. Feod her n good qu.'iutity of ground feed twice n day; it. is not wasted. Clean out the stables at least once n day, antl give the cows a good bed to lie down on. Milk regularly; not oue morning at ti o'clock and the next morning 9 o'clock. A cow that is started in the wniter in poor flesh, fed what is not fit for the horses or oilier stock; put in* any old place for the night, drinks witter front a hole cut in the ice, and is uot milked ly every day. Milk contains a high per cent of water. Therefore, it is essential thnt the con* have access nt an times to good pure water that is not too cold. Provide plenty of good bedding for your eow. This moans that there is something every day for us to do iu the stable, but it will surely pay to take good care of your dairy cow through the winter. • Kosciusko Co. M. A. .Af. No. 501, Nov. -1,—A. hat preparations should be made for winter comfort and pleasure in the farm homo? No. 505, Nov. II.—Tell how to get Ihe greatest value out of the corn crop. '--.,tVs«t!kt**,\*',i'f.V&-cl^ The Farm Home of George Adc, the Author, near Brook, Indiana. at all when the thermometer registers below zero, is an expense to her keeper. Treat a cow with care aud she will pay you well for your time and trouble. Dairyman. Always Feed Generously. 3d Premium.—The specific utility of tbe dairy eow is milk and butter production. Milk is a product of food and nervous energy. Its secretion* will be stimulated therefore by rational feetling. The feeding should be generous at all times. There nre those who seem to think that every pound they feed a cow is so much loss, rather it is every pound they do not feed that results in a loss, within certain limits. Good pasture grass is a perfect food. Experiments have demonstrated that grain fed to cows on good pasture produce no financial gain. Next to grass stands silage. By means of the silo, in the winter, we are able fo preserve in a nutritions form large quantities of food at a small cost. This gives us summer conditions in winter, and as the profits of the dairy depend on the difference between the cost of production and the price obtained, the cost of the food is an important item. In feeding, the fodders will furnish the roughage, and the grain the protein. The food should bo made as tempting as can be, and should be fed in nice, clean- mangers. As a rule, it will pay to cut the fodder and sprinkle meal over it, as the oow will then eat larger quantities of it with less waste. Then, too, it will pay to keep the cow warm, and to give her exercise in the open air regular- MAKING PUKE CIDEll VINEGAR. The Department of Agriculture has in press a timely bulletin on cider vim-gar, which is interesting in view of the enormous amount of vinegar which is sold which never saw apple or other fruit. The best quality ot vinegar, it is stated, is made from fruit juices; cheaper grades are made from the grains and sugar refinery wastes and these are often colored and "doctored" and then sold as cider vinegar. A number of states have laws establishing vinegar standards. It is possible under faulty management for pure cider vinegar, however, to fall below these standards. Two important changes take place in tho conversion of fruit juice into vinegar. First the sugar and the juice is converted into alcohol, and second, the alcohol is converted into acetic acid. To secure five per cent of acetic acid in' ven-egar, which is the maximum standard, at least ten per cent of sugar in the apple juice is required. The juice of ripe apples varies in sugar from seven to fifteen per cent with an average around eleven per cent. Summer apples are lowest in sugar, fall apples next, and winter apples highest. Green apples contain little sugar and over-wpe apples contain less sugar than ripe .apples. Contrary to the usual lieliei, sweet apples arc usually no richer in sugar than sour apples. Tbe sweet flavor is caused by the absence of malic acid. In ordinary cellar i-torage it takes — From one to six months — for all the sug.-.r in cider to become conceited '.itr- alcohol, •.aryitrg with the temperature and the presence of yeast. In a cellar with a temperature of 45 degrees to 55 degrees F, it took six months to com plete alcoholic fermentation. Iu another cask nt 85 degrees F, three months was sullicient. The fermentation is caused by a yeast plant in the juice. At a temperature of 05 degrees to 75 degrees F, the >cast plant grows much more rapidly than at lower temperature. At a temperature much higher than 75 degrees, there may be loss of alcohol by evaporation. The bulletin states that the period of nlcoholic fermentation can be cut in two by the addition of yeast to the fresh juice, if the cider is kept nt a temperature of 65 degrees or 75 degrees. To convert the alcohol into acetic acid requires, in* the ordinary cellar, from eighteen months to two or three years, this, however, can be hastened by Uie use of "mother." In a cool cellar cider that had inoculated by tho addition of cider vinegar or "mother" reached marketable condition a year sooner than whero the vinegar was not added. It is important that vinegar should never be added to cider thnt has not completed its alcoholic fermentation. Manv farmers, it is stated, nnd vinegar manufacturers make the bad mistake of adding fresh apple juice to old vinegar stock in the hope of securing a more rapid conversion of the product into vinegar; then they complain that their vinegar "won't make." The organisms causing acetic fermentation require abundance of air. It is therefore wring to*plug up the Ibunghole of a barrel where the cider is undergoing the -change from the alcoholic to the acetic ncid stage. After the acetic fermentation' is completed, however, and the vinegar is made, the barrel should be tightly bunged, otherwise the vinegar may become weak, or possibly alkaline. The following practical suggestions are made: Use only ripe, sound fruit. Dirt will likely introduce micro-organisms that will interfere with the normal fermentation. For profit, use a power press. With a hand press only two gallons of juice per bushel of apples could Ire secured at the Virginia station, while with a power press four gallons were obtained. If water is added to the pomace aud a second pressing is made, tho juice is deficient in sugar ami will not make standard vinegar. If possible, put the fresh juice into some largo receptacle and allow to stand for a few days before barreling. This will allow for the settling of considerable solid matter. Casks should be well cleaned with live steam or boiling water and should not be over three quarters filled. Leave out the bung and use a loose plug of cotton to decrease the evaporation and keep out dirt. After alcoholic fermentation has occurred, say six ttionths, from two to four quarts of good vinegar, containing more or less "mothor," should be added. It will then require from six months to two years to make good vinegar according to the temperature and treatment. The long time required to make vinegar by the cask and storage method has led tc the use of vinegar generators, by the aid of whieh the acetic fermentation can be completed in n few ays. The process is profitable only when vinegar is made on a somewhat large scale and the vinegar is not equal to that poduced by Ihe longer process, especially for table use, though it is stated to be suitable for pickling. Vinegar can be made from various fruits such as grapes, plums, etc., and the bulletin describes excellent vinegar made from Oregon prunes which was the color of very dark wine. |
Tags
Comments
Post a Comment for Page 1