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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
Alliance Herald
Location
Alliance, Nebraska, United States of America
Date
Jul 06, 1916
Page
7
The article argues pasteurizing market milk eliminates disease organisms and improves keeping quality for both milk buyers and dealers. It notes 145 F for 30 minutes is common, with minimal physical or chemical changes, while higher heat may reduce creaming and add a cooked taste. Some physicians even endorse boiling point for children's milk.
University of Wisconsin guidance advises gentle handling and regular milking times. It urges clean ventilated stables, weighing milk, shared use of a Hathcock tester, culling nonpaying cows, purebred breeding, raising profitable heifer calves, and joining a dairy breeders association for modern management.
The dairy cow remains the most economical producer of human food among domestic animals and can live on roughage while yielding milk. It will be essential to convert inedible energy in crops to food, especially for babies and invalids who cannot rely on cornmeal mush. The cow’s role in sustaining civilization endures even in future food scarcities.
The article advises careful use of acid silage from underdeveloped corn. Feed a small portion of silage, supplement with hay fed separately, plus ground feed or cornmeal to balance the ration. Avoid laxatives. aim for cows in good physical condition for productive dairy work.
The department of agriculture findings show scours stem from unclean conditions not sour milk. Milk that is fresh and clean supports calf growth as well as sweet skim milk. Sudden changes between sweet and sour milk do not harm young calves, though sour milk is less effective in winter than in summer.
The article argues no breed is best and Guernseys may average slightly more milk while Jerseys may top fat test. Outcome depends on individuals, buyer preferences, and herd economics including milk disposition, surplus animal prices, and costs of switching breeds.
Before herd records, cows were traded by appearance with no standard linking form to production. The introduction of records shifted value to measurable traits. Scales and tests like the Babcock milk test now determine a cow's merit and price.
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