“Accumulated”  Guernsey  Butter. 
CHURNING  WITHOUT  A  CHURN. 
Ellerslie  ;  a  fine  Guernsey  herd ,  the  Butter  Accumulator, 
Babcock  test  vs.  the  scales ;  a,  popular  butter  test ; 
“come  to  stay." 
In  no  other  department  of  agriculture  has  the  rest¬ 
less  spirit  of  this  aggressive,  bustling  nineteenth  cen¬ 
tury,  made  greater  innovations  than  in  dairying,  in 
the  methods  employed  in  feeding  and  caring  for  dairy 
cattle  and  in  manufacturing  the  milk  into  butter  and 
cheese.  The  dairyman  of  to-day  should  be  a  scientist 
in  a  modest  way — needing  to  know  something  of  the 
chemical  composition  of  milk  as  well  as  of  the  foods  he 
gives  his  cows,  and  knowing  these,  he  is  the  more 
easily  able  to  successfully  cater  to  the 
demands  of  an  exacting  public  taste. 
Just  at  present,  there  is  a  wide  diver¬ 
gence  of  opinion  in  the  matter  of  taste. 
A  very  large  majority  of  butter  dealers 
and,  doubtless,  consumers  also,  prefer 
butter  made  from  what  is  known  as 
“ripened  cream,”!  e.,  cream  that  has 
been  allowed  to  become  more  or  less 
soured  by  the  process  of  fermentation. 
On  the  other  hand,  there  is  a  respectable 
number  who  prefer  butter  made  from 
sweet  cream.  It  is  purely  a  matter  of 
taste  and  the  public  taste  is  liable  to 
changes  more  or  less  radical. 
A  few  days  ago  The  R.  N.-Y.  was  told 
by  Mr.  H.  M.  Cottrell,  Superintendent  of 
Ellerslie  Farm,  the  summer  home  of 
Vice-President  Morton,  at  Rhinecliff, 
that  the  butter  accumulator  was  being 
tried  there.  Ellerslie  contains  1,000 
acres,  about  half  of  which  is  arable. 
The  Guernsey  herd,  one  of  the  finest  in 
the  world,  has  at  its  head  the  noted 
service  bulls,  Safeguard,  Midas  and  Lord 
Stranford.  The  herd  contains  125  head, 
of  all  ages,  75  of  which  are  milkers  and 
45  of  them  are  now  in  milk.  It  is  pro¬ 
posed  to  double  the  size  of  the  dairy  as 
fast  as  the  cows  can  be  raised.  The 
farm  is  in  charge  of  Mr.  H.  M.  Cottrell, 
who  seems  just  the  man  for  the  place. 
He  has  been  there  only  since  November 
last,  and  was  previously  Assistant  Agri¬ 
culturist  at  the  Kansas  Experiment  Sta¬ 
tion.  The  dairyman  and  butter  maker 
is  Mr.  P.  J.  Kelly,  a  young  but  very 
enthusiastic  representative  of  his  craft. 
It  is  not  our  purpose  to  attempt  to  ex¬ 
plain  in  detail  the  manner  in  which  the 
butter  accumulator  does  its  work — it 
would  not  be  an  easy  task  to  make  our¬ 
selves  understood;  all  that  could  be  writ¬ 
ten  appears  on  page  533  of  last  year’s 
Rural.  Suffice  it  to  say  that  the  ac¬ 
cumulator  is  an  attachment  to  tlie  sepa¬ 
rator,  by  which  the  process  in  the  latter  is  completed. 
No  percussion  is  used  in  this  machine  so  that  the  but¬ 
ter  is  not  made  salvy. 
That  part  of  the  morning’s  milk  not  otherwise  used, 
weighing  318  pounds,  was  put  in  the  tank  attached  to 
the  separator,  and  the  machine  started.  The  milk 
was  at  a  temperature  of  63  degrees,  and  the  accumu¬ 
lator  was  run  at  a  speed  varying  from  7,200  to  7,500 
revolutions  per  minute.  The  butter  comes  from  the 
machine  in  small  granules,  mingled  with  a  very  little 
skimmed  milk,  upon  which  it  floats.  While  the  pro¬ 
cess  was  going  on,  a  sample  of  milk  was  taken  from 
the  tank,  and  tested  for  its  fat  by  the  Babcock  test. 
Morning’s  milk  here  is  not  so  rich  as  the  night’s  milk, 
by  at  least  half  of  one  per  cent,  yet  this  showed  4.8 
per  cent  of  butter  fat.  The  skim-milk  running  from 
the  accumulator  was  then  submitted  to  the  Babcock 
test.  The  accumulator  was  doing  its  work  so  well  that 
there  was  barely  a  trace  of  fat — not  enough  to  be 
noted  on  the  test  tube,  which  shows  plainly  quantities 
as  small  as  one-tenth  of  one  per  cent.  This  was 
eminently  satisfactory. 
The  318  pounds  of  milk  occupied  just  one  hour  in  its 
passage  through  the  accumulator.  It  was  drawn  off, 
and  cold  water  added,  which  at  once  gathered  the 
butter,  and  after  a  little  washing,  it  was  promptly 
consigned  to  the  working  table,  where  it  was  given  a 
brief  preliminary  working,  and  then  the  men  took  a 
short  rest  for  dinner.  After  dinner,  it  was  salted — 
three-quarters  of  an  ounce  to  a  pound  of  butter,  given 
another  brief  working,  and  then  went  to  the  scales. 
There  were  just  17  pounds  of  it,  or  one  pound  to 
about  18%  pounds  of  milk.  The  butter  then  went  to 
the  cooling  room,  where  it  was  pressed  into  half- 
pound  blocks,  bearing  the  letter  “E,”  as  the  trade-mark. 
And  now,  to  settle  the  relative  merits  of  butter  thus 
made  and  butter  made  from  ripened  cream  by  the 
churn.  The  Rural  office  staff  carefully  tasted  the 
two  samples.  A  majority  liked  the  butter  from 
ripened  cream  best,  and  all  identified  the  two  kinds, 
divested  of  all  marks.  All  were  equally  pronounced 
in  the  opinion  that  the  accumulator  butter  was  very 
fine,  and  that  they  would  be  more  than  content  with 
such  an  article  on  their  tables.  There  seemed  to  be  no 
difference  in  the  grain— there  was  no  salviness  in 
either,  the  only  apparent  difference  was  in  the  aroma 
or  flavor  coming  from  the  acidulated  cream. 
The  R.  N.-Y.  thinks  the  accumulator  has  come  to 
stay.  There  is  already  a  demand  for  butter  thus 
made,  and  it  will  doubtless  grow,  but  it  cannot  super¬ 
sede  butter  made  in  the  old  way,  for  a  generation  at 
least,  because  the  accumulator  is  not  practicable  in 
small  dairies,  and  much  good  butter  is  still  made  on 
thousands  of  small  farms.  The  accumulator  is  more 
apt  to  win  its  way  into  large  butter  factories  and  large 
dairies,  where  the  expense  of  power  is  not  an  effectual 
bar  as  it  would  be  in  the  smaller  dairies.  The  inventor 
hopes,  however,  to  perfect  a  hand-power  machine, 
which,  on  a  smaller  scale,  will  both  skim  the  milk  and 
churn  the  cream.  We  have  seen  this  little  machine 
run  in  an  experimental  way.  It  is  a  curious  sight  to 
see  cream,  butter  and  skim-milk  all  dropping  away 
through  different  tubes  at  the  same 
moment,  yet  this  is  what  the  machine 
can  do ! 
The  butter  from  this  dairy  is  sold  to 
special  customers,  like  the  Union  League 
Club  and  others,  at  55  cents  per  pound 
the  year  around.  The  cows  are  fed  on 
a  ration  of  corn  meal,  wheat  bran  and 
ground  oats,  equal  parts  by  weight  and 
from  4  to  15  pounds  are  given  to  each 
cow,  the  amount  depending  somewhat 
on  her  digestive  abilities,  the  length  of 
time  she  has  been  in  milk,  etc.  This 
ground  feed  is  put,  night  and  morning, 
on  good  corn  ensilage,  of  which  the 
cows  eat  from  20  to  40  pounds  daily. 
A  half  pound  of  linseed-oil  meal  is 
added  to  each  cow’s  ration  and  all  are 
fed  dry  hay  fora  mid-day  lunch.  They 
are  nicely  bedded  and  the  stable  is 
kept  sweet  and  clean  by  a  constant 
use  of  plaster.  The  manure  goes  to 
a  cellar  beneath,  the  liquids  being 
retained  by  absorbents. 
At  some  future  time  The  Rural 
hopes  to  visit  this  dairy  again. 
*  *  * 
A  FRIEND  up  in  Manitoba  has  this 
to  say:  “Butter  is  composed  of  time, 
brains,  muscle  and  animal  oil.  It  is 
sold  for  10  cents  to  25  cents  a  pound. 
What  does  it  really  cost  ?  ” 
A  good  deal  of  it  is  sold  at  50  cents  a 
pound.  The  bone  and  the  muscle  in 
10-cent  butter  cost  more  than  in  the 
50-cent.  The  cost  of  the  original  “  ani¬ 
mal  oil”  is  about  the  same.  Where, 
then,  do  the  extra  40  cents  come  in  ? 
In  the  brains  !  Brain  beats  brawn  in 
pleasure,  profit  and  everything  else,  not 
only  in  butter-making,  but  in  any  other 
work.  Here  is  a  quotation  from  a  city 
horse  market  report : 
The  following  are  standard  quotations  In  the 
local  market :  Pairs  of  matched  carriage  horses, 
$800  to  $1,800;  teams  of  truck  or  express  horses 
$000  to  $850;  good  saddlers,  $350  to  $800  each ;  good  drivers,  $300  to  $750 
each;  business  horses,  $175  to  $275  each,  and  Streeters,  $110  to  $100. 
Let  us  say  that  a  horse  is  composed  of  feed,  time 
and  skill.  Now,  the  $900  carriage  horse  ate  no  more 
feed  and  is  no  older  than  the  $160  “  streeter.”  The 
$740  difference  then  represents  the  value  of  “skill.” 
What  is  skill  ?  It  is  the  force  that  made  the  owner 
of  the  horse  see  that  the  animal’s  parents  were  what 
they  should  be,  that  his  food  and  exercise  were  right, 
and  that  his  education  was  completed.  This  made  the 
difference,  and  the  man  who  acquired  the  skill  is 
fairly  entitled  to  this  difference.  Is  not  this  correct  ? 
However  hard  people  may  strive  for  legislation  that 
shall  bring  about  a  more  even  division  of  property,  no 
man  can  obtain  “skill”  from  any  government.  He 
must  grind  it  out  for  himself  at  the  mill  of  experience. 
‘  AS  IN  A  LOOKING  GLASS  !  ”  Fig.  59. 
The  pans  should  be  bright  enough  to  reflect  the  dairymaid’s  face  ! 
