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