1892 
THE  RURAL  NEW-YORKER.  7?9 
WHICH  WILL  KEEP  BEST? 
On  the  morning  of  October  28,  The  Rural  began  an 
experiment  for  testing  the  comparative  keeping  quali¬ 
ties  of  butter  made  from  sweet  and  from  ripened  cream, 
also  as  to  which  temperature  is  most  desirable  for 
keeping  butter,  one  ranging  from  35  to  40  Fahrenheit, 
or  from  18  to  20.  The  butter  was  made  at  Ellerslie 
Farm,  from  Vice-President  Morton’s  famous  Guernsey 
herd,  and  there  were  four  small  packages,  two  from 
ripened  cream,  two  from  sweet  cream.  One  of  each 
kind  was  placed  in  the  cool  room  where  a  temperature 
prevails  of  35  to  40,  and  one  of  each  in  the  freezing 
room,  where  the  thermometer  stands  from  18  to  20. 
The  storage  is  done  at  the  warehouse  at  143  Reade 
Street,  one  of  the  numerous  establishments  belonging 
to  the  Merchants’  Refrigerating  and  Ice  Manufactur¬ 
ing  Company,  the  main  office  of  which  is  at  161  Cham¬ 
ber  Street,  William  Wells,  manager.  The  butter  will 
be  opened  and  tested  in  three  months’  time,  and  the 
condition  in  which  it  is  found  noted,  when  it  will 
be  returned  to  the  storage  rooms  for  further  tests. 
THE  PHILADELPHIA  MILK  TRADE. 
The  milk  producers  whose  milk  goes  to  the  Phila¬ 
delphia  market  are  entitled  to  a  great  deal  of  credit 
for  the  persistence  with  which  they  have  fought  the 
battle  for  their  rights,  and  they  are  now,  in  a  measure, 
reaping  their  reward. 
But  they  have  a  grievance.  Perhaps  20  to  25  per 
cent  of  the  farmers  in  the  territory  covered  by  their 
organization  do  not  belong  to  it,  but  send  their  milk 
directly  to  dealers.  For  this  they  receive  the  associa¬ 
tion  price,  but  they  do  not  contribute  in  any  way  to 
its  support.  They  may  not  have  any  ill  feeling  towards 
the  association,  but  they  are  doing  all  that  any  milk 
producer  could  do  to  break  it  down.  They  are  not 
wise.  They  are  playing  into  the  hands  of  their  bitter¬ 
est  enemies — men  who  will  talk  fairly  and  speciously, 
but  who,  when  opportunity  arrives,  will  skin  these 
same  producers  as  remorselessly  as  they  did  in  the  old 
days.  It  seems  hard  to  understand  this  singular  ac¬ 
tion  of  the  milk  producers.  In  any  other  walk  in  life 
their  conduct  would  be  termed  dishonorable.  The 
Rural  New-Yorker  most  emphatically  urges  these 
men  to  join  the  association.  It  is  a  manifest  duty. 
There  is  no  escape  from  it,  if  one  wishes  to  do  the 
proper  thing. 
The  association  met  in  monthly  meeting  at  Phila¬ 
delphia  on  Saturday  last,  and  fixed  the  price  of  miik 
for  October  at  five  cents  per  quart.  Out  of  this  must 
come  the  freight  of  about  a  half  cent  per  quart  and 
the  small  assessment  levied  for  the  support  of  the 
creamery.  But  it  is  safe  to  say  that  it  will  net  pro¬ 
ducers  over  four  cents  per  quart.  That  shows  what 
organization  can  do. 
The  creamery  in  Philadelphia,  to  which  all  surplus 
milk  goes,  is  a  success.  In  the  month  of  August  they 
manufactured  an  average  of  about  30,000  quarts  daily. 
In  September  the  amount  fell  to  about  5,000  quarts 
and  it  has  been  much  less  in  October.  In  July  and 
August,  they  put  about  300  tubs  of  sweet  cream  butter 
into  a  freezing  room.  They  are  now  taking  it  out, 
and  the  verdict  is  that  it  is  better  now  than  when  it 
went  in.  At  any  rate,  it  is  good  enough  to  sell  at 
wholesale  at  34  cents  and  at  retail  at  35.  Their  but¬ 
ter  is  nearly  all  from  sweet  cream  and  they  think 
that  sweet  cream  butter  is  the  “coming  butter.” 
The  managers  of  the  association  look  out  carefully 
for  the  quality  of  their  milk.  Every  suspected  case  is 
at  once  subjected  to  the  Babcock  tester,  and  by  reason 
of  the  disclosures  of  this  little  machine,  they  have  ex¬ 
pelled  several  producers.  During  the  month  of  Oc¬ 
tober  their  milk  averaged  over  four  per  cent  of  butter 
fats.  This  is  a  superb  record  and  shows  what  a  live 
organization  of  farmers  can  do. 
THE  UNITED  STATES  PURE  FOOD  EXPOSITION. 
(Continued. ) 
“  Matzoon — what  is  matzoon  ?”  said  The  Rural  to 
a  gentleman  who  was  snugly  ensconsed  behind  a  coun¬ 
ter  and  surrounded  by  an  array  of  bottles. 
“  Will  you  try  it,  sir  ?  ”  said  he. 
“  Tell  us  first  what  it  is.” 
“  Dr.  Dadirrian’s  matzoon  is  a  preparation  of  milk. 
The  milk  is  sterilized  and  afterwards  slightly  fer¬ 
mented,  until  it  has  an  acid  taste.  It  is  rather  thick, 
creamy  in  texture  and  has  no  gas.  It  keeps  about 
two  weeks  on  ice.  Price  per  dozen  bottles,  $2.50.  It 
is  a  valuable  food  for  invalids  or  in  fact  for  any  one.” 
After  this  the  reporter  tasted  it  and  found  it  very 
palatable.  For  those  who  like  this  sort  of  thing,  he 
would  say  this  is  the  sort  of  thing  they  would  like. 
Several  young  ladies,  charmingly  attired,  were  in  a 
booth  dispensing  specimens  or  rather  tastes  of  soup. 
“  Huckins’  Soups”  were  what  tliey’were  booming  and 
they  were  doing  it  very  effectively.  This  is  a  Boston 
house  and  they  put  up,  in  concentrated  form,  17  kinds 
of  soup.  The  soups  were  soup-erior  and  their  promo¬ 
ters  were  soup-erlativelv  affable. 
Curtice  Bros.,  of  Rochester,  made  a  fine  show  of  can* 
ned  fruits,  catsups,  jellies,  jams,  marmalades,  canned 
meats  and  other  goods  in  this  line.  It  is  really 
wonderful  to  see  the  variety  of  edibles  which  one  can 
procure  in  this  convenient  shape,  if  one  only  has  the 
shekels  necessary. 
The  New  York  Condensed  Milk  Company  made  a  fine 
exhibit  of  their  reliable  goods.  Milk  in  this  form  has 
been  steadily  growing  in  popularity  for  many  years. 
It  is  always  of  the  best  and  cleanliest  character  to 
begin  with,  and  the  process  of  condensing  and  can¬ 
ning  sterilizes  it  perfectly.  We  are  glad  to  know  that 
the  sales  are  steadily  improving. 
Not  far  from  this  exhibit  was  that  of  the  Anglo- 
Swiss  Company,  an  immense  corporation,  running 
many  condenseries  in  Europe  and  America.  Origi¬ 
nating  at  Cham,  Switzerland,  it  has  now  in  addition  to 
its  Swiss  condenseries,  several  in  England  and  also  in 
the  United  States.  Though  starting  at  Cham,  it  was 
an  idea  born  in  an  American  brain  and  all  there  was 
of  Switzerland  about  it,  was  capital.  The  brains  were 
an  American  product. 
“  Cowdrey’s  Specialties  ”  stared  at  us  from  a  booth 
which  was  an  animated  scene.  “What  are  your 
specialties?”  said  The  Rural  to  one  of  the  dainty 
fairies  who  was  flourishing  a  cup  in  one  hand  and  a 
spoon  in  the  other. 
“  We  put  up  the  very  best —  ” 
“Yes,  I  know  all  about  that,  of  course  they  are 
‘  best,’  but  what  are  they  ?  ” 
She  looked  a  little  discouraged,  but  rallying  said 
“Soups,  puddings,  clam  broth,  chicken,  and  so  forth. 
Will  you  taste  our  clam  broth  ?  ” 
The  reporter  declined,  but  noted  that  the  throng 
around  who  were  tasting  were  generally  emphatic  in 
their  approval. 
E.  C.  Hazzard  &  Co.,  had  an  exhibit  of  tomato  cat¬ 
sup  that  was  startling.  Little  bottles  and  big  ones, 
little  jugs  and  larger  ones— catsup  in  all  sorts  of  pack¬ 
ages  that  would  hold  fluids  and  it  looked  good.  There 
were  Knox’s  Gelatine  and  Naphey’s  Leaf  Lard.  The 
New  York  Biscuit  Company  with  hundreds  of  varie¬ 
ties  of  what  we  used  to  call  crackers,  but  which  are 
now  “  biscuits  ”  (it’s  English,  you  know)  made  a  good 
show  and  the  Franco- American  Food  Company  flanked 
it  with  a  bewildering  array  of  soups,  meats,  puddings, 
etc.,  in  cans. 
“  Have  a  bag  of  salt  ?”  said  a  pleasant  faced  youth, 
tenderingcius  a  little  bag  holding  perhaps  a  teacupful 
of  salt. 
“  Do  we  look  too  fresh  ?  ”  was  the  answer. 
“Oh,  no.  I  only  thought  you  might  like  to  try  the 
famous  Ashton  salt.” 
“  Try  it !  Young  man,  we  salted  our  butter  with 
Ashton  salt  more  than  a  generation  ago.  We  corned 
our  beef  and  salted  our  pork  with  it  before  you  had 
got  out  of  your  cradle.  When  your  parents  were  con¬ 
templating  matrimony,  Ashton  salt  was  a  household 
word  on  every  farm  in  Orange  County,  which  was  then 
the  center  of  the  world’s  best  butter  trade.  Is  it  pos¬ 
sible  that  you  find  people  to  whom  it  is  necessary  to 
introduce  Ashton  salt  ?  ” 
The  young  man  was  overcome  by  our  eloquence  and 
leaned  back  against  the  monument  of  salt  which 
ornamented  his  booth.  We  had  an  artist  sketch  the 
monument  minus  the  man  and  give  it  to  our  readers, 
to  none  of  whom  is  it  necessary  to  commend  Ashton 
salt.  The  picture  is  shown  at  Fig.  280. 
SOME  FARM  BUSINESS  NOTES. 
Last  year  I  ordered  a  new  wagon  at  my  blacksmith’s 
and  told  him  I  wanted  an  extra  heavy,  low-down 
one,  with  four-inch  tires.  I  told  him  not  to  put  the 
iron  work  on  the  wood  until  the  latter  had  been  made 
six  months,  so  that  it  would  be  thoroughly  dry.  I 
also  ordered  a  hay  rack  seven  feet  wide  and  15  long. 
I  find  that  I  can  draw  a  third  more  on  this  than  on 
my  other  wagon,  and  when  my  men  pitch  hay  on  it 
they  say  the  work  is  so  much  easier  that  they  would 
rather  pitch  two  loads  than  one  on  the  high  wagons.  I 
would  suggest  that  we  have  a  law  in  New  York  State 
to  the  effect  that  all  wagons  drawing  a  load  of  a  ton  or 
more  must  have  broad  tires.  Then  we  shall  have  bet¬ 
ter  roads  and  it  will  cost  less  to  keep  them  in  repair  ; 
and  there  will  be  fewer  complaints  about  bad  roads. 
The  law  shotild  take  effect  two  years  from  the  time  it 
may  be  enacted  so  that  it  will  give  all  ample  time  to 
get  their  broad-tired  wagons. 
In  a  recent  Rural  it  was  suggested  that  we  should 
give  some  information  about  our  experience  in  mulch¬ 
ing  winter  grain.  I  find  that  this  is  a  great  benefit. 
Some  years  ago  I  mulched  a  piece  of  rye  with  buck¬ 
wheat  straw  ;  a  part  of  the  field  was  not  covered.  At 
harvest  time  there  was  nearly  twice  as  much  grain  on 
the  mulched  part.  Since  that  time  I  have  drawn  my 
manure  directly  from  the  stables  all  winter  and  find 
it  is  a  great  saving  of  labor  and  also  of  manure.  I 
think  the  latter  is  the  farmer’s  gold  mine.  I  have 
seen  in  my  neighbors’  yards,  after  a  rain,  a  black 
stream  of  liquid  gold  running  down  into  the  creeks. 
I  tell  them  that  is  the  greatest  loss  to  Eastern  farm¬ 
ing  and  represents  “hard  times.”  A.  m.  LAGRANGE. 
MIXING  FOOD  RATIONS  FOR  STOCK. 
How  should  I  mix  corn  and  rye  ;  1,  for  feed  for  but¬ 
ter  cows  to  be  used  with  cotton-seed  meal ;  2,  for  feed 
for  horses  to  be  used  with  oil  meal  ?  Would  an  addi¬ 
tion  of  wheat  bran  better  balance  either  ration  and 
would  it  pay,  bran  costing  $1  ?  f.  s.  ii. 
It  depends  upon  the  market  prices  of  these  grains 
whether  it  is  profitable  to  feed  any  such  mixture. 
Corn  is  worth  more  for  feeding  than  rye,  and  if,  as  is 
now  the  case,  rye  can  be  sold  for  10  or  12  cents  a 
bushel  more  than  corn  can  be  bought  for,  it  would  be 
better  to  feed  only  corn  meal.  But  as  a  mixed  ration 
is  more  relished  by  cows  than  any  one  food,  and  bran 
helps  in  the  digestion  of  other  foods  mixed  with  it,  it 
might  be  suggested  that  a  mixture  of  100  pounds  each 
of  corn  and  bran  and  50  pounds  of  cotton-seed  meal 
be  made  use  of.  This  mixture  will  contain  45  pounds 
of  albuminoids,  130  pounds  of  carbohydrates,  aud  13% 
pounds  of  fat,  with  a  nutritive  ratio  of  1  of  album¬ 
inoids  to  4%  of  carbohydrates  and  fat;  an  excellent 
one  for  cows  kept  for  butter,  and  of  easy  digestion. 
It  is  not  advisable  to  feed  cotton- seed  oil  meal  to 
horses,  but  a  moderate  quantity  of  linseed-oil  meal  is 
not  objectionable.  A  mixture  of  one  part  of  corn 
meal,  the  same  of  bran,  and  one-fourth  as  much  of  oil 
meal  would  be  suitable  for  horses,  to  be  fed  with  cut 
hay  or  given  alone,  and  dry,  after  the  hay  has  been 
eaten.  In  feeding  any  kind  of  fine  meals  to  horses  it 
is  safest  to  mix  them  with  cut  hay,  as  these  animals 
are  sometimes  given  to  bolting  their  food,  and  this 
produces  indigestion.  h.  s. 
BUSINESS  BITS. 
The  Star  Manufacturing  Co.,  of  New  Lexington,  O.,  whose  adver¬ 
tisement  appears  In  another  column,  manufactures  a  grinding  mill 
which  Is  worthy  of  examination.  Send  for  a  descriptive  catalogue. 
Mu.  Eugene  D’Albert,  the  noted  pianist,  at  the  close  of  his  con¬ 
cert  tour  In  1892,  writes  thus  to  Wm.  Knabe  &  Co.:  “After  having 
played  continuously  two  months  on  the  Knabe  pianos,  having  used 
them  exclusively  on  my  concert  tour  Just  finished,  it  Is  a  pleasure  to 
me  to  be  able  to  confirm  my  opinion  expressed  two  years  ago,  de¬ 
claring  them  the  best  instruments  of  America;  the  experience  I  now 
have  had  with  these  instruments  has  only  increased  my  admiration 
for  them.’’ 
Last  season,  being  attracted  by  a  little  advertisement  In  The 
Rural,  we  bought  a  Spring  Curry  Comb  and  sent  It  to  the  stable.  It 
proved  one  of  the  most  satisfactory  little  implements  that  we  havo 
purchased  In  a  long  time.  It  Is  made  of  a  toothed  piece  of  the  finest 
spring  steel  wound  In  circular  form  round  and  round.  It  Is  light,  strong 
and  flexible,  and  the  animals  seem  to  enjoy  it.  We  suppose  all  harness 
stores  keep  it.  If  not,  they  ought  to.  It  Is  manufactured  by  the 
Spring  Tooth  Curry  Comb  Co.,  South  Bend,  Ind. 
We  recently  had  our  attention  called  to  a  new  package  for  butter 
manufactured  by  the  Crystal  Creamery  Company,  of  Lansing.  Mich, 
which  we  decided  must  be  an  excellent  article.  It  was  a  glass  tub  or 
package,  which  was  surrounded  by  a  pail  of  galvanized  Iron.  The 
glass  was  suspended  In  an  Iron  pail  by  means  of  springs,  which  effec¬ 
tually  protected  It.  We  procured  one  of  these  tubs,  sent  it  to  a  dairy 
more  than  100  miles  from  the  city,  where  It  was  filled  and  shipped  to 
the  city  by  express.  Of  course,  It  received  the  banging  such  goods 
usually  receive,  but  It  came  through  all  right  and  unharmed.  It  can 
be  washed  In  a  minute  and  may  be  used  as  often  as  one  pleases,  with 
no  danger  of  tainting  the  butter,  as  would  be  the  case  with  the  wooden 
packages,  and  as  sometimes  happens  with  the  tln-llned  palls.  It  seems 
like  a  perfect  package.  We  suppose  they  are  made  of  varying  sizes. 
