CHAPTER III

FOR DAIRY FARMERS SEE ALSO CHAPTER I, FOR FARMERS, AND CHAPTER II, FOR STOCK-RAISERS The admirable set of rules for dairy farmers issued by the United States Department of Agriculture begins by telling you to “read current literature and keep posted on new ideas.” And you can easily see that the information on dairy-farming and the many subjects connected with it, supplied by the Britannica, must cover a much broader field of new ideas than can be included in any periodical or dairying manual. The branches of science in which the greatest advance has been made since the beginning of the present century happen to be those that have most to do with dairying; and the industry itself has been completely revolutionized since the days when cities got their milk from ramshackle cow-sheds in their suburbs, and when butter-making was regarded as one of the “chores” to be done at odd times. The key article in the Britannica, DAIRY AND DAIRY FARMING (Vol. 7, p. 737), deals with the best milking breeds, the installation, equipment, and management of a dairy farm, the values of various kinds of pasturage and fodder; with the milk trade, with butter-making and cheese-making, with condensed milk, skim milk, and milk powder and with the organization and operation of creameries, cheeseries, and dairy factories in general. Such subjects as soil, grass, hay and other fodder crops fall under Part I of this chapter, and the articles dealing with the breeding and rearing of dairy cattle are mentioned in Part II, “For Stock-Raisers.” [Sidenote: Dairy-Herd Diseases] Cattle diseases in general are also covered by the course of reading suggested in Part II; but the dairy farmer has a special interest in contagious mammitis, milk fever, contagious abortion, and cowpox, all of which are described (Vol. 28, p. 10) in the article on VETERINARY SCIENCE. You cannot study too carefully the article on TUBERCULOSIS (Vol. 27, p. 354), for this terrible infection is not only a standing danger to your herd, but also affects the transportation and marketing of milk. Dr. Hennessy, who wrote the article, is an expert of the first rank and, like most other great authorities, is not inclined to encourage the popular exaggeration of the dangers for which newspaper “sensations” are responsible. [Sidenote: Milk and the Milk Market] You get to the very foundation of the supply of milk in Professor Parson’s and Dr. Edmund Owen’s article MAMMARY GLAND (Vol. 17, p. 528), in which the comparative anatomy of the milk yielding organ is fully treated. The article MILK (Vol. 18, p. 451) discusses the chemistry of many kinds of milk and the diseases carried by milk, and deals with the gravest problems of the industry: the difficulty of sterilizing milk, so that tuberculosis and typhoid cannot be carried by it, and the difficulty of sterilizing cream, so that butter may be quite safe, without making the milk less nutritious and the butter less delicate in flavor. The article BACTERIOLOGY (Vol. 3, p. 156), by Professor H. Marshall Ward and Professor Blackman, goes to the root of this whole question of infection. Milk is, on the other hand, used to convey into the human system the “friendly microbes,” and the use of soured milk and cheese for this purpose is explained in the articles THERAPEUTICS (Vol. 26, p. 800) and LONGEVITY (Vol. 16, p. 977), which deal with Metchnikoff’s system of treatment. PEPSIN (Vol. 21, p. 130) describes the process by which milk is rendered more digestible, and INFANCY (Vol. 14, p. 513) deals with the preparation of milk to be sold for the use of young children. There is so general a demand for prepared milk which is from every point of view wholesome that you will find it worth while to read, in this connection, FOOD (Vol. 10, p. 611), NUTRITION (Vol. 19, p. 920) and DIETETICS (Vol. 8, p. 214). [Sidenote: Products and Marketing] BUTTER (Vol. 4, p. 889,) and CHEESE (Vol. 6, p. 22) are brief articles which you should not overlook, although they refer you to the key and article on dairying for details; and OILS contains (Vol. 20, p. 47) an interesting analytical table in which butter is compared with other animal fats. FOOD PRESERVATION (Vol. 10, p. 612) deals with the cold storage of butter, cheese, condensed milk and milk powder; and REFRIGERATING (Vol. 23, p. 30) with the processes and machinery employed. KOUMISS (Vol. 15, p. 920) describes the milk-wine or milk-brandy prepared by fermenting mare’s milk, and the similar product “kerif” made from cow’s milk. Although the special developments of dairying in various parts of the world are discussed in the article DAIRY AND DAIRY-FARMING, the articles on individual countries also contain information of value. The section on dairying (Vol. 5, p. 154) in the article CANADA, and the account of co-operative dairying (Vol. 7, p. 87) in DENMARK should not be overlooked. In reading these articles in Britannica, and thinking of the present conditions of this great business, you will be reminded that dairying is an industry of peculiar importance to the whole people of the United States, not only because of the money made out of it, and not only because it gives hundreds of thousands of men employment on the land instead of in crowded cities, but also because it promises to develop the co-operative action which harmonizes with the best ideals of democracy. The co-operative plants which are beginning to be established by dairy farmers are the only institutions our modern civilization has created in which you find the neighborly spirit that the first American settlers showed in the days when they joined to defend themselves against the Indians. At political meetings, in machine shops and cotton mills and shoe factories, you hear unhappy talk about the relations of capital and labor, about strikes and trusts, about the man on top and the man underneath. But where the farmer’s wagons clatter up to the separator platform, there is combination in the best sense of the word. The Britannica article on co-operation says that the word “in its widest usage, _means the creed that life may best be ordered not by the competition of individuals, where each seeks the interest of himself and his family, but by mutual help, by each individual consciously striving for the good of the social body of which he forms part, and the social body in return caring for each individual; ‘each for all, and all for each’ is its accepted motto. Thus it proposes to replace among rational and moral things the struggle for existence by voluntary combination for life._” ALPHABETICAL LIST OF ARTICLES IN THE BRITANNICA ON SUBJECTS CONNECTED WITH FARMING, STOCK-RAISING AND DAIRYING (The more important articles have already been mentioned in the preceding pages, but the following list includes many others in which valuable information will be found.) Aal Aaron’s Rod Abaca Abutilon Acacia Acanthus Acaulescent Acerose Achimenes Acinus Acorn Acorus Calamus Acotyledones Acrogenæ Adonis African Lily Agave Agrimony Ailanthus Alburnum Alder Aleurites Alexanders Algæ Algum or Almug Alismaceæa Allamanda Alliaria Officinalis Allium Almond Aloe Amadou Amanita Amaranth Amaryllis Amentiferæ Ammoniacum Ampelopsis Anatto Anemone Angelica Angiosperms Angulate Anime Anise Antirrhinum Apiculture Apple Apricot Araucaria Arbor Day Arbor Vitæ Arboretum Arboriculture Archil Aristolochia Aroideæ Arrowroot Artichoke Ascus Ash Asparagus Aspen Ashpodel Aspidistra Aster Aubergine Aucuba Auricula Autogamy Auxanometer Averruncator Avocado Pear Axile or Axial Azalea Bael Fruit Balm Bamboo Banana Baneberry Banksia Baobab Barberry Barley Bdellium Bean Bee Beech Beet Begonia Benzoin Betel-nut Bilberry Birch Bird’s Eye Blackberry Bladder-wort Boletus Boll Borage Boraginaceæ Botryis Bottle-brush plants Bouvardia Boxwood Bracket-fungi Bramble Bran Brazil Nuts Brazil Wood Bread-fruit Breed and Breeding Bromeliaceæ Brooklime Broom Broom-rape Bryophyta Buchu Buck-bean Buckthorn Buckwheat Bulrush Bur, or Burr Burnet Buttercup Butter-nut Butterwort Cabbage Cactus Caducous Cæspitose Calabash Calabash Tree Calceolaria Calf Camellia Campanula Candytuft Cane Cannon-ball Tree Capers Caprifoliaceæ Capsule Caraway Cardamon Cardoon Carnation Carrageen Carrot Caryophyllaceæ Cashew Nut Cassava Cassia Casuarina Catalpa Cataphyll Catha Cattle Cayenne Pepper Ceanothus Cecropia Cedar Celandine Celery Centaurea Centaury Chantarelle Chenopodium Cherry Chestnut Chicory Chive Chlorosis Chrysanthemum Churn Cicely Cimicifuga Cinchona Cineraria Cinnamon Citron Cleavers Clematis Climbing Fern Cloudberry Clover Cloves Cocoa, or Cuca Cocculus Indicus Cock’s-comb Cocoa Coco de Mer Coco-nut Palm Codiæum Coffee Colchicum Coleus Colleter Colocynth Colt’s-foot Columbine Compass plant Compositæ Convolvulaceæ Copaiba Copal Coppice Coriander Cork Corn Corn-salad or Lamb’s Lettuce Correa Cotoneaster Cotton Cow-tree Cranberry Crassulaceæ Crazy Weed Cress Crinum Crocus Crowberry Cruciferæ Cryptomeria Cucumber Cucurbitaceæ Cumin or Cummin Cupulliferæ Cultivator Currant Custard Apple Cyclamen Cyperaceæ Cypress Cystolith Daffodil Dairy & Dairy Farming Dahlia Daisy Dame’s Violet Dammar Dandelion Daphne Darlingtonia Date Palm Deciduous Dewberry Diatomaceæ Dicotyledons Dictyogens Dividivi Dock Dodder Dogwood Dracæna Dragons Blood Drainage Dropwort Duck Duckweed Dulse Duramen Durian Durra Earth-nut Earth-star Ebony Economic Entomology Edelweiss Eglantine Elder Elecampine Elephant’s foot Elm Endive Ensilage Entada Ericaceæ Espalier Esparto Eucharis Eunonymus Euphorbia Euphorbiaceæ Evergreen Everlasting Fairy Ring Fallow Farm Farm Buildings Fennel Fenugreek Fern Fig Filmy Ferns Finger-and-toe Fir Flail Flax Flower Fool’s Parsley Forage Forests & Forestry Forget-me-not Fork Foxglove Freesia Fritillary Frog-bit Fruit Fruit & Flower Farming Fuchsia Fumitory Fungi Funkia Furze Fustic Gale Galls Gardenia Garlic Genista Gentian Gentianaceæ Geoponici Geraniaceæ Geranium Geum Gillyflower Ginger Gladiolus Glasswort Glaucous Gloriosa Gloxinia Goat Golden Rod Goose Gooseberry Goose Grass Gorse Gourd Graft Grains of Paradise Gram or Chick-pea Granadilla Grass and Grassland Grass of Parnassus Grasses Greenheart Ground Nut Groundsel Guano Guava Guelder Rose Gulfweed Gum Gumbo Gutta Percha Gymnosperms Hacienda Hackberry Harebell Harrow Hawthorn Hay Hazel Heath Hedges and Fences Heifer Heliotrope Hellebore Hemlock Hemp Hen Henbane Henna Herb Herbarium Hickory Hippeastrum Hoe Holly Hollyhock Honey Honey Locust Honeysuckle Hop Horehound Hornbeam Horse Horseradish Horsetail Horticulture Houseleek Huckleberry Humus Huon Pine Hyacinth Hydrangea Hydrocharideæ Hyssop Ice-plant Iceland Moss Idioblast Immortelle Impatiens India Hemp Indian Corn Insectivorous Plants Iridaceæ Iris Irish Moss Iron-wood Ivy Jarrah Wood Jasmine Jew’s Ears Job’s Tears Judas Tree Jujube Juncaceæ Juniper Jute Kaffir Bread Kauri Pine Kerguelen’s Land Cabbage Kumquat Labiatæ Labrador Tea Laburnum Lac Lace-bark Tree Lancewood Larch Larkspur Lattice Leaf Plant Laurel Laurustinue Lavender Leaf Leek Leguminosæ Lemon Lentil Lettuce Lichens Lilac or Pipe Tree Liliacæ Lily Lime or Linden Liquidambar Litchi Lobelia Loco-weeds Locust Loosestrife Loquat Lotus Lucerne Lupine Lycopodium Madder Magnolia Mahogany Maidenhair Maize Mallow Malvaceæ Mammee Apple Mandrake Mangel-wurzel Mango Mangosteen Mangrove Manila Hemp Manna Manures Maple Marcescent Mare’s-tail Marguerite Marigold Marjoram Mastic Mate Mattock Medlar Melon Meristem Mesquite Merino Mignonette Mildew Milkwort Millet Mimosa Mimulus Mint Mistletoe Moly Momordica Moonseed Moonwort Moraceæ Moreton Bay Chestnut Mucuna Mulberry Mushroom Mustard Myrobalans Myrrh Myrtle Narcissus Nard Nasturtium Nettle Nettle Tree New England Flax Nightshade Nut Nutmeg Oak Oat Okra Oleander Oleaster Olive Onagraceæ Onion Orach or Mountain Spinach Orange Orchard Orchids Orris-Root Osier Ox Oxalis Pæony Palm Palmetto Pansy or Heartsease Papyrus Paraguay Tea Parsley Parsnip Passionflower Pea Peach Pear Pellitory Pennyroyal Pentstemon Pepper Peppermint Pepper Tree Persimmon Petunia Phlox Phormium Pig Pimento Pine Pine-apple Pin-eyed Pink Pistachio Nut Pistil Pitcher Plants Plane Plantain Plough and Ploughing Plum Poinsettia Pokeberry Pollination Polyanthus Polygonaceæ Polypodium Pomegranate Pondweed Poplar Poppy Potato Potentilla Poultry & Poultry Farming Primrose Primulaceæ Privet Pteridophyta Puff-ball Pumpkin Purslane Pyrethrum Quince Radish Ram Ramie Ramsons Ranch Ranunculas Ranunculaceæ Rape Raspberry Reaping Reed Rhododendron Rice Richardia Robinia Rocambole Roller Root Rosaceæ Rose Rosemary Rosewood Rosin or Colophony Royal Fern Rubraceæ Rubber Ruderal Rue Rush Rye Sabicu Wood Safflower Saffron Sago Sainfoin St. John’s Wort Salsafy or Salsify Salvia Sap Sapan Wood Sarcocarp Sarmentose Sarracenia Satin Wood Saxifrage Saxifragaceæ Scammony Scion Scorzonera Screw-pine Scrophulariaceæ Scythe Sea-kale Seawrack Sedum Secund Seed Sequoia Service Tree Sesame Shaddock Shallot Sheep Sisal Hemp Skirret Snake-root Snapdragon Snowdrop Soap-bark Soil Solanaceæ Sorghum Sorrel Sowing Spade Spanish Broom Spanish Grass Spikenard Spinach Spruce Stem Stink-wood Strawberry Strophanthus Sudd Sumach Sundew Sunflower Sunn Sweet Gum Sweet Potato Sweet-sop Swine Switch-plants Synanthry Tallow Tree Tamarind Tamarisk Tea Teak Teasel Terebinth Thistle Thorn Thrashing Thrum-eyed Thyme Tiger-flower Toadstool Tobacco Tomato Tonqua Bean Toothwart Topiary Traveller’s Tree Tree Tree-fern Trowel Truffle Tuberose Tulip Tulip Tree Tumble-weed Turkey Turmeric Turnip Turnsole Umbelliferæ Urticaceæ Vanilla Vegetable Vegetable Marrow Venus’s Fly Trap Venus’s Looking Glass Veratrum Verbena Vetch Vine Violet Walnut Water-lily Water-thyme Wax-tree Wheat Whin Whortleberry Willow Willow-herb Wintergreen Winter’s-bark Witch Brooms Witch Hazel Woad Wormwood Yam Yew Yucca Zinnia