94 SECOND THOUSAND QUESTIONS IN AGRICULTURE 



age 10 per cent of the calves, which would keep up the stock in future 

 years. These we believe should be taken care of after weaning by your- 

 self, as it is to your interest that the producing power of the herd be 

 kept up. All other calves would go to the tenant with the understanding 

 that they were not to be kept on the ranch after weaning, as that would 

 lower the cream checks through a smaller amount of feed for the 

 milch cows. The same provision should be made with hogs, if any are 

 raised by the tenant ; that is, he should not be allowed to run them on 

 pasture or feed from feed grown on the ranch which could other- 

 wise be turned into butter fat through the cows. A provision should also 

 be made which would specify the number of horses which are to be kept 

 by the tenant for the same reasons as above given. 



Money to Buy Cows. 



I have heard that there are creameries which furnish the ranchers 

 with cows and take half of the cream check each month in payment 

 for them. 



Creameries do sometimes arrange to get money for farmers for 

 buying cows by endorsing for them. The money comes from a local 

 bank on a farmer's note, usually secured by a chattel mortgage on the 

 cows, payments to be made monthly on said note usually 50 per cent of 

 the cream check due for cream sold to the creamery. The amount loaned 

 per cow is usually about $30 to $35 at 8 per cent, or more, interest. 

 Such notes are endorsed by the creamery. These terms are sometimes 

 varied slightly according to the financial standing of the borrower, 

 grade of cows and needs of dairymen for money at certain times for 

 harvesting crops, etc. The borrower must, of course, be a patron of 

 the creamery from whom the loan is secured and must so continue 

 until all amounts due are paid. 



Pasteurizing Milk Law. 



Does a law go into effect in 1916, compelling all retailers of milk 

 to install pasteurizing outfits, and just what is the law? 



The law you refer to goes into effect October 1, 1916. It provides 

 that all milk and cream sold as market milk, or to be used in the 

 production of dairy products, other than cheese, must either come 

 from cows that have successfully passed the tuberculin test, or it 

 must be pasteurized. It provides that pasteurization shall consist of 

 heating the milk to not less than 140 degrees F. and holding it at that 

 temperature not less than 25 minutes. The milk must then be 

 immediately cooled to 50 degrees F., or lower. Cream used in the 

 production of pasteurized butter must be heated and held for 25 

 minutes at 140 degrees F., but it need not be cooled to a lower tem- 

 perature than is desirable for the ripening of the cream. All pasteur- 

 izers must be equipped with recording thermometers which will 

 accurately record the temperature to which the product is heated and 

 the time it has been held at such temperatures. The daily records 



