657 
,89i THE RURAL NEW-YORKER. 
six and eight weeks ago are now being put on the retail 
market, and it is very fine and has a delicious flavor. As 
far as my experience goes, it is much better to put the 
sweet-cream, or extractor butter as we call it, into cold 
storage for a few weeks before it is sold; it then has a 
much better body and the fl ivor is delicious. The demand 
with us is becoming greater every day, which is an evi¬ 
dence that the butter is a success. H. r. breuninger. 
Washington, D. C. 
A Test for Keeping Quality. 
1. I think the extractor is a success. I have not used it to 
skim cream or separate cream from the milk, and it does 
not churn cream at all; it extracts the butter right from 
the sweet milk, the butter coming out at one place and 
the skim milk at another. 
2. I do not know that a strong prejudice is entertained 
against sweet cream butter by any one except separator 
and churn dealers and manufacturers. 
3. From the experience I have had I believe butter ex¬ 
tracted from sweet milk is superior to that made from 
sour cream in the old way. I do not know that it is pre¬ 
ferred by any class of people; for I do not think it has 
come into general use enough for people to tell one from 
the other. I believe it will keep as good as any butter and 
can be handled in the same way with good results. As to 
its keeping qualities, the only experience I have had is 
this: A friend of mine from Long Island was up here 
the first of May, and he was so well pleased with the but¬ 
ter that he wanted me to send him a tub for his own use. 
I told him I did not know whether it would keep until he 
could use it; for the general opinion was that it would 
not keep well; but he said he couldn’t see any reason why 
it would not keep better than the butter made from 
cream that had commenced to decay; for he claimed all 
sour cream had commenced to do so. I sent him a tub of 
about 50 pounds; it was placed in the cellar and the 
family used some of it until they had eaten it all. About 
August 15 I received a letter from him saying: “ Please 
send me another tub of extracted butter; we all 
like it.” It seems to me that this is a pretty good recom¬ 
mendation for sweet-milk butter (I can’t call it sweet- 
cream butter, for we use no cream ; it is extracted right 
from the sweet milk); for very little butter is made that 
would remain good during three of the warmest months in 
the year. 8 * J - REEVE. 
Manager Creamery, Tioga Co., N. Y. 
“ No Strong Predjudlce Against It.” 
1. I find the extractor separator an unqualified success. 
2. I do not find any strong predjudlce against the sweet 
cream butter. The only cause I can assign for the objec¬ 
tions found in a few instances is the lack of acid or butter¬ 
milk taste. 3. It is in no way inferior to other butter ; on 
the contrary, it will keep longer, bear heat better and ab¬ 
sorb taint from other substances less quickly. We handle 
our surplus from family orders through a commission 
merchant and get top prices. HUBERT WILLIAMS. 
Litchfield County, Conn. 
From a Southern Business Standpoint. 
1. The extractor is a very decided success. 2. There is no 
prejudice that I am aware of against sweet cream butter. 
Some customers do not like our make of butter at first; 
but after using it a short time they prefer it to sour cream 
butter. We have many customers who have greatly pre¬ 
ferred it from the first, we have some complaints, how¬ 
ever, the principal one is that the butter is too fresh ; but 
we would expect complaints and fault-finding in whatever 
way we made it. 8. In my judgment sweet cream butter is 
superior to ripened cream butter for all practical pur¬ 
poses. It is greatly preferred by all of our customers who 
are in the habit of using good butter. It is true of sweet 
cream butter as of ripened cream butter so far as my ex¬ 
perience goes, that the sooner it is sold after it has been 
made, the better for the maker and consumer, and we 
have not experimented on its keeping qualities. I cannot 
say that we know the best system of handling it. Our 
practice is to extract the butter from the milk as soon as 
it is practical after it is drawn from the cows, and to mar¬ 
ket the butter as soon as we can after it is extracted— 
usually the next day. milton cayce. 
Henrico County, Virginia. 
A Succession of Dairy Implements. 
Having been for 12 years past engaged in farming and 
stock-raising and the manufacture of butter through the 
various processes, from the old-fashioned setting in the or¬ 
dinary pan, to the latest invention, “ the butter extractor,” 
a word to those interested may be of benefit. 
My first experience was 12 years ago the present fall; I 
moved on a farm and bought a small herd of Jersey cows. 
Not having had any previous training or experience, the 
ordinary method of tin pans on the shelves in the cellar 
naturally suggested itself, a couple of dozen pans were 
bought and a common dasher-churn—how well I remember 
the first churning—the milk skimmed and put in a cool 
place in the cellar, the churn scalded and rinsed and the 
cream poured in and the crank turned for an hour and a 
half, when butter came in a mush; there being no ice at 
hand it was skimmed off and set away to harden. The 
two dozen pans were soon found inadequate and a couple 
of dozen more were got. The endless washing of tin pans, 
in which the milk would sour before it fairly got cool, and 
the grinding of the churn handle are relics of a past age In 
butter making. 
Seeing the Cooley system advertised and wishing for 
anything to lessen the labor, a six-can Cooley creamer was 
bought with cans submerged in water. The cream rose 
quickly and was nice and sweet, but the lifting of the cans 
out of the water (it was the old style creamer) soon broke 
the housewife’s back; the faucets soon leaked and it was 
draw off and lug water in and out of the cellar to fill and 
refill the tank, and one season sufficed for the Cooley deep¬ 
setting system. 
The next in order was a Moseley & Stoddard cabinet 
creamer with faucets underneath and stationary cans; this 
was a decided improvement, especially as facilities had 
been arranged to fill and refill without carrying the water. 
A small stationary engine was put in the cellar and the 
housewife’s work was very materially lessened, but the 
herd, now of Holsteins and later on of Ayrshires, so in¬ 
creased the supply of milk, that a creamery was built, a 
De Laval separator with all power appliances put in, and a 
man hired to do the work. This process was successfully 
maintained for five years, when “ the butter extractor” 
took the place of the ** separator,” and here properly com¬ 
mences my present article. 
I made a personal visit to the factory of the “ extractor” 
at Newark, N. J., and watched it carefully during the pro¬ 
cess of making butter from sweet milk : we had for some 
time been churning our cream sweet and had a ready mar¬ 
ket for sweet cream butter. 
1. I have found the extractor a success. I have never 
used it for skimming except on trials, when it did the work 
in a clean way and more rapidly than the De Laval I had 
in use. As a churn I find it a success in the hands of a 
skillful operator. 2. I have never heard of any such pre¬ 
judice, and the universal opiuion of my customers, together 
with such practical men as John Gould, W. H. Lawrence 
(Editor, Ohio Farmer,) O. P. Chapman, of the great cheese 
and butter firm of Herr, Warner & Co., Hon. R. A. Herr, 
Hon. D. S. Wads vorth, all of whom have seen the extrac¬ 
tor in operation at my farm, as well as hundreds of others 
both here and on the Ohio Fair grounds, who have tested 
the product, pronounce it A 1. 3 Having heard of no 
prejudice except from manufacturers of sour cream but¬ 
ter, I believe that, if it does exist, it is of the same nature 
as the prejudice against the silo a few years ago, al¬ 
though to-day this mode of preserving fodder is adopted by 
all practical men. 4. Sweet milk butter is certainly not 
inferior to other kinds, except in one particular explained 
later on, and it is much preferred by all who have used it, 
after trial. In regard to keeping qualities, my own ex¬ 
perience does not coincide with that of the extractor people. 
I find that if .used fresh it has the sweet flavor unknown 
to sour cream butter, but if kept on hand or in cold stor¬ 
age, It loses it. 
I have, for all butter that I proposed keeping, used a 
portion of sour cream and stirred thoroughly before ex¬ 
tracting; hence my conclusion is that it is better fresh, 
say within two weeks from making. 
What is the best system for handling it ? I repeat this 
question as the answer depends entirely on circumstances. 
The extractor in my experience requires a thoroughly 
practical man. It is not a machine of which one can say : 
“ you push the button—I do the rest.” It requires 
watching; the operator cannot go to sleep, he must have 
both eyes open. The condition of the milk, the weather, 
and a great many things in connection with successful 
butter making affect the work of the extractor; but I have 
no hesitancy in saying that any smart man can learn how 
to run it. It does away with a large array of appliances 
about the creamery necessitating more washing, and care, 
and labor. That it will eventually come to the front, I 
certainly believe. I will say in conclusion, I have no in¬ 
terest in the Extractor Co., nor am I acting for them or 
the Vermont Machine Co. in any capacity whatever. 
Llndale Farm, Onio. w. L. GARDINER. 
Will Peach Seedlings Come True? 
J. S , Poplar Bluff , Mo— 1. Will the Crawford and Mixon 
varieties of peaches reproduce themselves from seed ? 2. 
Would it be advisable to plant the seeds and grow my own 
trees or had I better order them from a nurseryman, a 
year’s saving of time being no object? 
Ans.— 1. Frequently but by no means certainly. As an 
illustration—Mr. C. Engle of Paw Paw, Michigan, has, for 
many years, been engaged in peach culture and has exten¬ 
sive seedling orchards grown from seeds, more especially 
of the Early and Late Crawfords, by planting the saeds of 
those varieties in nursery, and “ weeding out ” all which, 
in the foliage or otherwise, indicated a variation from the 
original type, the result being an exceedingly close adher¬ 
ence to the desired type. 2. Wnether or not, this practice 
would prove equally successful with the Oldmlxon, I am 
not prepared to state confidently. [pres.] t. t. lyon. 
Investing Earnings In a Country Home. 
H. 0., Jersey City, N. J. —I am at present employed 
in this city and making very fair wages; but would like 
to be putting a few dollars in some place that would ben¬ 
efit me in my later days; now what would The Rural ad¬ 
vise me to do? I like farming and am pretty well versed 
in it. Can’t a farm be taken on easy payments or rented 
so that I could still retain my position in the city for a 
while, and still be paying some money on the farm? 
Ans—I n many respects this is a more sensible plan than 
to give up the permanent position entirely and stake all on 
a new home in the country. There are many small farms 
within easy reach of the city that can be rented on easy 
terms. It is harder to buy them because the owners de¬ 
mand high prices, believing that in the course of time the 
city will grow out so far as to make them available for 
building lots. Thus it is that they are more easily rented 
than bought. Good chances for buying are always sure to 
occur and a man located in any neighborhood can take ad¬ 
vantage of them. Most city farmers make two chief mis¬ 
takes—they try to farm too much land or to grow crops 
that require constant attention. No man can be success¬ 
ful with two sorts of business at the same time. If he gives 
his farm proper attention he is liable to neglect his city 
job and run the risk of losing it. If he fully earns his 
salary in the city, he will have but little time left for farm¬ 
ing. We have seldom seen such a farmer who could make 
any profit on a hired man’s labor. One must be on the 
farm with the hired man in order to make his labor valu¬ 
able. Small fruits and vegetables on any extended scale 
are not good crops for such farmers; they require too much 
time for growing, picking and selling. Poultry are the 
best stock because the wife and children take interest in 
them and can do most of the work. Hay, rye and potatoes 
are about the best crops for one who has a city business. 
The hay and grain can be sold “standing” or the farmer can 
take his usual vacation during harvest and push the work 
himself. Considerable money is sometimes made by past¬ 
uring horses for city people who go abroad during the 
season. In a general way, the aim of such a farmer should 
be to grow just as much of his family’s food as possible 
and sell what crops be can himself produce with the least 
expense for hired help. 
Drilled Rye For Fodder. 
C. B. F., Bergen County , N. J.— I am told that farmers 
in some parts of the country sow rye in drills or furrows 
as we sow fodder corn, instead of broadcasting it. Is this 
practice useful or general? 
Ans.—I n some parts of the South on very light land that 
Is inclined to leach we believe this plan is liked. In the 
last bulletin from the Florida Station this process is de¬ 
scribed as follows: 
Deep furrows were opened 2t inches apart. In these the 
manure was drilled as follows: Oue-half with 2,200 pounds 
of green stable manure, and the other half with 2,800 
pounds of green cow manure. There were also placed in 
these drills 200 pounds of nitrate of soda, 100 pounds of acid 
phosphate, 100 pounds of cotton-seed meal and 100 pounds 
of kalnit. The drills were then covered and reopened by 
a four-inch bull tongue. One bushel of seed was sowed 
and covered by the same plow, when the whole plot was 
leveled by a two-horse wooden roller. The season was dry 
at the time and continued so, with but little rain for sev¬ 
eral months. I began cutting for feed on the 29oh of No¬ 
vember, when the rye was about eight inches high, using 
a reap hook, until the 2nd of February, going over the patch 
one and a half times. There was cut off this acre 10,000 
pounds. Had I co tlnued cutting, and it would have 
admitted of three, as much more would doubtless have 
been reaped. 
We understand from this that the rye was scattered 
through the furrows just about as one would sow fodder 
corn thickly. The Director of this station states that the 
yield was heavier than when the rye was sown broadcast— 
though he thinks the furrows should be but one foot apart. 
He found the green rye excellent food for milch cows. We 
question whether this process would pay away from the 
thin lands and cheap labor of many parts of the South, 
yet after noticing the heavy growth of stem and straw on 
our experiment wheat plots, it seems evident that small 
grain for hay or soiling will make a better showing if given 
plenty of sun and air. 
Fruit Orchards on ” Abandoned Farms.” 
C. C. W., Grand Bay, Ala— Is there among the “aban¬ 
doned farms” of the older States one that contains a good 
thrifty fruit orchard of any sort in good bearing ? 
Ans.—T here is more or less fruit on all these farms. The 
old settlers were “ great hands for fruit,” especially for 
apples and pears. The orchards are not in good bearing, 
however, having been neglected for years, like everything 
else on the premises. The trees are mostly old and in poor 
shape. 
Grapes In Cold Storage. 
B. XL, Farmingdale, III. —1. What is considered the 
proper temperature for grapes in cold storage and how are 
they handled ? 2. How long will Concords keep market¬ 
able if properly managed ? 3. If put in 10-pound Climax 
baskets will the stacking of one above the other to the 
height of six feet be a detriment ? 
ANS.—1. From 34 to 36 degrees. 2. It depends a great 
deal on the grapes. If rather watery they will not keep so 
well as if ripened in dry weather or grown on dry ground. 
Of course, the grapes will spoil rapidly when taken from 
the storage. They must be marketed at once or they will 
be lost. 3. No, unless the grapes are crushed. 
MISCELLANEOUS. 
Nitrogen in Nitrate of Soda.— F. F. D., Emporia, Fla.— 
Nitrate of soda ought to contain 16 per cent of nitrogen 
and be worth $45 per ton. 
Mucfy for Manure.—J. H. A., Drake County, Ohio.— 
There seems to be an awakening interest in the use of 
muck as a manure. We understand that several of the 
experiment stations are about to give considerable atten¬ 
tion to this substance and the best ways of using it. We 
shall soon print an article by Dr. Hoskins on this subject. 
Bulletin 13 of the Florida Station gives a good deal of 
space to the analyses and descriptions of samples of muck 
found in various parts of that State. Some of these sam¬ 
ples, which were taken from the bottoms of “ pond holes,” 
tide rivers and swamps that needed drainage, are consid¬ 
erably more valuable than manure. One man gave this 
description of the muck : “ About three years ago some 
small boys killed a young alligator near the pond, and I 
buried it in the muck pile; about three weeks after that I 
went down to get some muck and dug into the place where 
it was buried, and found only the bones bleached as white 
as chalk.” Two formulas given by the station for fertil¬ 
izers with muck as the basis are as follows: 
NO. 1. NO. 2. 
One ton stable manure Muck.7,5 0 pounds 
Two tons muck. Kalnit. -tOO “ 
Two hundred pounds kalnit Acid phosphate . 100 “ 
One hundred pounds acid phos- - 
phate. Total.8,000 
The first contained, per ton, 17 pounds of ammonia, 9 
pounds of phosphoric acid and 16 pounds of potash, while 
No. 2 had 17 pounds ammonia, 17 pounds potash and 13 
pounds phosphoric acid. We believe it will pay almost 
anybody owning a good swamp to send a sample of the 
muck to his experiment station for analysis. 
