Read Ebook: The Oriental Republic of Uruguay at the World's Columbian Exhibition Chicago 1893 by Pena Carlos Mar A De Roustan Honore R Thor Jean Jacques Translator

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If a cow is suddenly disturbed, so as to get excited, or gets tired and out of patience, the flow of milk may be prematurely stopped. If this disturbance is continued from time to time, the effect will be to permanently lessen the flow, or "dry up" the cow. Anything that irritates a cow, while being milked, reduces both quality and quantity. Hence, milking should be done in a quiet and orderly manner. Treat the cow very kindly and gently, so as to gain her confidence, and be as careful as possible not to hurt her teats by unnecessarily tearing open any cracks there may be, or pinching any warts, and be sure to not dig your finger-nails into the teats.

REGULARITY.

It is a good plan to milk cows regularly in the same order, taking the same one first, and winding up with the same one every time. Regularity of hour in commencing the milking of the herd is an advantage, in securing the best results, since animals as well as men are greatly the creatures of habit, and when the time comes around the cow will desire to be milked and all the functions of her system will concur in this desire.

KEEP DOWN THE FOUL ODORS.

The milking should be done in a sweet, clean place--either a stable kept scrupulously clean, and plaster or other deoderizer freely used, or in a row of stanchions in an open shed, with barely a roof to keep off storm and sunshine, and no filthy deposits allowed to accumulate around it. The milk, as fast as drawn, should be removed from the place of milking, lest it absorb odors from the droppings, the breath, or the exhalations from the cow's body--or even from the sweat and grime of the person and clothes of the milker--for milk is extremely sensitive to these influences. It is much more so than is popularly supposed, and should be put in a sweet atmosphere as soon as possible when drawn. Fine fancy goods, with the most delicious and delicate flavor, cannot be made from milk that has been exposed to the influence of a foul atmosphere.

KEEP OUT THE DIRT.

So, also, great care should be taken to keep out all hairs, dirt and filth of every kind. If permitted to get into the milk, filth cannot be entirely strained out, and hence some of its odors and flavors will linger in the fats of the milk and appear in the product manufactured from it. The indispensable necessity for clean utensils has already been mentioned. Filth from this source will not only affect odor and flavor, but is quite likely to contain the germs of ferment which will multiply in the milk and product, and cause disastrous results. With a clean can, clean pails and clean hands, begin the task of milking by brushing off all loose materials from the cow's side that may rattle down into the pail, carefully brush and clean the udder and teats, and then place the pail between your knees in a way to prevent the cow putting her foot into it, or upsetting it, if she should move about nervously, or be suddenly startled--which should not be permitted if it is possible to avoid it.

LET OUT THE COWS.

As fast as milked, it is best to let the cows go. This gives more room, reduces the generation of heat in the stable or milking place, and lessens the amount of droppings and consequent bad odors rising from them. Those left will soon understand this and not get uneasy.

A LICK OF MEAL.

If the cows have been prepared for milking by giving them a lick of meal, or a little dry hay, when they come into the stable, it will be found to have a good effect. It will also cultivate a willingness to come home at milking time and take their respective places in the stanchions. It pays to please and satisfy a cow. She will deposit her appreciation in the pail.

CARE OF MILK.

When the milking is over, the milk should be taken as directly to the place of manufacture as possible. If it must be kept over night, see that it is well stirred and properly cooled to 70 degrees Fahrenheit, before leaving it. Do not put on a close cover, unless the milk is thoroughly cooled. It is far better to deliver it directly to the cheese or butter maker, who knows how to care for it, and has facilities for doing the work--or, at least, ought to have. Very much depends on having the milk delivered in good condition. If it is not, no after care and skill can make a perfect product from it. True, if all right when delivered, it may be afterward injured or spoiled, but it is not likely to be. It is therefore the duty of the patron to do his part of the work all right; then he may with some reason blame the operator if the result is not right. But butter and cheese makers are too often expected to turn out first-class products from second or third class milk--a task impossible to perform. With good milk and proper facilities, there is no valid excuse for failure.

The first object is the production of good milk. This is of prime importance. Without it, the after product must of necessity be inferior. The next object is to preserve the milk in its best condition, all through the handling, in order to reach the best results. Milk is often spoiled in the handling. Hence care and judgment must be exercised to maintain the proper conditions to the end.

COMPOSITION OF MILK.

Few understand the delicate and complex nature of milk. It is a compound of many ingredients; and if any one of these is disturbed, it affects the whole. Their union is very weak and unstable, and liable to be broken by many influences. To give a clearer idea of the composition of milk, we copy the following diagram, prepared by Dr. E. Lewis Sturtevant, Director of the New York Agricultural Experiment Station:

Over 7,500 tons of coal and 3,500 of salt are employed yearly.

The different works in the establishment employ more than 600 persons: and the population all around the establishment is of 2,500 souls.

It has good quays where ships of all draughts can come and be quickly loaded by powerful steam-cranes.

It has a school where a good education is given to more than a hundred children, the sons of the workingmen; it has also a social club and a band, composed of the workmen.

It possesses also all the workhouses necessary for the good preparation and packing of its products.

The capital of the society is ?500,000, divided into 25,000 shares, out of which only 24,300 were issued, the putting out of the other being quite unnecessary.

The shares, the primitive price of which was ?20 in London are now quoted more than double. The dividend received by the shareholders varies between 10 and 12 per cent.

This establishment gives life and activity to the important commercial centre of "Villa Independencia" and is a great stimulus for the cattle industry in the country.

Trade and Commerce.

The Republic has important commercial relations with all the principal European and American markets.

Its commerce is represented by the variety of goods imported into the country and the agricultural products and cattle exported to other countries.

The imported goods are, according to the statistics, all sorts of drinks, food and provisions, cereals and spices, stuffs of all kinds, clothes, materials for industry, machines and many other goods that cannot be classed here.

The following table gives an idea of the exports and imports of the Republic from the year 1862 to the year 1891.

The participation every country had in the imports and exports of the country during the last five years is represented by the following figures:

IMPORTS.

EXPORTS.

The trade and exterior commerce of the Republic in relation with its population has always been superior to that of the Argentine Republic and Chile.

The following table shows that out of the imported goods during the year 1891, there correspond to each inhabitant .50 more than to each inhabitant of the Argentine Republic, and .61 more than to each inhabitant of Chile. It shows also that each inhabitant has exported .19 more than each inhabitant of the first country, and more than each one of the second country.

The annual middle term of the commerce between this country and the United States of America from the year 1887 to the year 1891 is, for imports ,014,267, and for exports ,828,947; which proves a very important commerce between both countries, representing an annual value of ,843,214 or 0,267, more or less, per month.

So as to prove the importance of our commerce with North America, as well in imports as in exports, we give here the statistics of this commerce during ten years, from 1882 to 1891:

Commerce Between the Oriental Republic of Uruguay and the United States of America.

IMPORTS.

EXPORTS.

From the year 1882 to the year 1891, there was no export of live-stock.

From 1882 to 1885 there was no export.

Money.

The coined money, imported and exported, has been during the last five years:

Years. Import. Export.

Navigation.

The general navigation movement in the various ports of the Republic has become of great importance, owing to the commercial improvements and to the exemption from taxes granted by national legislation.

The following table gives an idea of it:

Years. Ships. Tonnage.

During the last two years a diminution is observed, owed to the crisis and to the competition made by the Argentine ports--competition which will disappear when the work undertaken to improve Montevideo's port is complete, the project of which is already studied.

During the year 1891 have entered the ports of the Republic:

The ships were:

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