Transactions of the Wisconsin State Agricultural Society

Transactions of the Wisconsin State Agricultural Society

By (author) 

List price: US$19.99

Currently unavailable

Add to wishlist

AbeBooks may have this title (opens in new window).

Try AbeBooks

Description

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1895 edition. Excerpt: ...scalded and cleaned. When the udder is dirty the fine particles of dust that fall off the animal get in. Mr. Briggs--This milk that has been kept, that is drawn from the udder, could be kept a thousand years? Prof. Russell--Yes sir. Mr. Briggs--I understood you to say it had been kept so long. Prof. Russell--No sir, not a thousand years. Mr. Grisim--Where you have an inflammatory condition of the udder in an animal, they will probably not go up more than an inch or two? Prof. Russell--No sir. Mr. Grisim--How can you tell? Prof. Russell--You can tell by milking; that is the way it is done. Mr. Grisim--I first milk two or three streams on the ground. Prof. Russell--That is a wise provision--learned that by experience? Mr. Grisim--I would give more for that experience than anything I have ever read of. (Laughter.) Mr. Brigham--We are advised to whitewash our cow stables. Is that for killing those germs? Prof. Russell--Yes sir; whitewash is one of our strongest disinfectants. Whitewash will be as an effectual method to kill the germs as any.we have. In addition to that, it gives light in your stable. Mr. McKerrow--Would you add carbolic acid to the whitewash? Prof. Russell--That would depend; in special cases they must be treated in another manner. You must use the strongest disinfectants; elbow-grease and hot water is a good application. (Laughter.) In certain cases carbolic acid, but you cannot use it where the animals are going to lick the surface again. You must use scalding water where the animal can get at it with the tongue. Mr. Thompson--I would like to ask the professor the reason why creamery-made butter will not keep as well as homemade dairy butter. Prof. Russell--Usually there is more bacteria because in the creamery process, when you...show more

Product details

  • Paperback | 102 pages
  • 189 x 246 x 5mm | 195g
  • Rarebooksclub.com
  • Miami Fl, United States
  • English
  • black & white illustrations
  • 1236512065
  • 9781236512062