1894 
263 
THE RURAL NEW-YORKER. 
TUBERCULOSIS. nitrogen is through the urinal organs; to throw off 
the surplus, will greatly overtax the kidneys and so 
WHAT IT IS ; HOW IT SPREADS. Weaken the vitality of the entire system, and court 
Does Warm Housing and High Feeding Induce disease. It may, also, bo easy to feed the cow so 
the Disease P much of a well balanced food that she will be unable to 
Part II. digest and assimilate it. In that case, the whole 
Many writers try very hard to enforce the idea that digestive apparatus will be overtaxed and weakened, 
cows kept in warm quarters and highly fed, are more But if fed a properly balanced ration, I cannot believe 
subject to tuberculosis than those constantly in the that feeding her up to her full normal capacity of 
open air. All admit that all cows are not alike sus- digestion will in any way tend to enfeeble her health or 
ceptibleto the disease, even when alike exposed to make her subject to any disease. With the quite com- 
the bacilli. In the Hawley herd at Pittsford, one cow mon idea, that a cow can be milked out, or worn ou , 
14 years old, although constantly running in the herd, by being forced up to her full normal production, I 
was sound and healthy, while all her daughters, five have no sympathy. She is simply a machino for mak- 
in number, were found diseased and were killed. Un- ing milk out of food, and has within her the power, 
questionably, anything which debilitates, or causes a when properly fed and cared for, to keep that machine 
low state of vitality, predisposes the cow to the dis- in perfect running order and to ejan^e a certain 
ease. While a cow with robust health and vigorous cir- quantity of food into milk. Up to the limit of that 
culation might be flooded with the bacilli and throw power, it does not tax her any more than to eat half 
them off unscathed, another cow, or the same cow, Ihe food and give only one fourth as much milk. To 
even, when a little out of sorts from any cause, and of star7e her till she can give no milk at all is 10 times as 
low vitality under much less unfavorable conditions debilitating as to feed her to her full limit, 
mightfurnishaninvitingfieldforthebaeillitotakeroot These things being true, the conclusion must be 
and produce tuberculosis. Hence, it 
cows so 
two daily for exercise and to get a 
breath of fresh air and a little sun- 
shine, I would say, most assuredly, 
yes, anything is better than such a 
stable ; better by far to leave them 
out altogether than to put them in ‘ 
such a stable for an hour. It is 
not even a fit place for milking. But 
if we make the ^stable sufficiently 
shine, make it warm and provide 
good bedding, the cow in such quar- 
ters would be in the greatest com- , , 
fort and would give the most milk 
for the food consumed. As the pro- 
duction of milk is the only gauge 
by which we can measure the health 
and comfort of the cow, we must (/ ' '' 
admit that such environments are ^ r 
, ^ , . , , 1, 14.1, The Loudon Raspberry, 
the most conducive to her neaitn, 
and, of course, it follows that she 
would be less liable to inoculation, even were she 
to be filled with the germs of tuberculosis. If, now, 
we see to it that the stable is kept absolutely clean, 
no bacilli be allowed to fill the air, and the cow be 
Arresting the Runaway Fat. 
We took samples of the skim-milk as it ran from the 
separator, and also of the buttermilk for testing, so 
that we might see how well the separator and churn 
were doing their duty. Mr. Carll uses the Cochran 
test. This requires a little less appantus than the 
well-known “ Babcock,” but takes a little longer. 
The principle in all these tests is that sulphuric acid 
will dissolve the curd or cheese in milk, but will not 
dissolve the fat. When, therefore, we add the acid to 
milk, we leave the fat undissolved, and by heating or 
shaking it well, we separate this fat and, because it is 
lighter than the water, it rises to the top where it can 
be measured in a small tube which is marked or 
graded. In the Cochran test, the acid is added and 
the whole thing boiled for some minutes. In the 
“ Babcock” test, the bottles are whirled or shaken 
rapidly and this takes the place of the heating in the 
(See Ruralisms, page 274.) Fig. 75, 
reached, that warm housing and high feeding do not 
enfeeble the cow or induce tuberculosis. 
.1. S. WOODWARD. 
watered in an individual drinking vessel on un con¬ 
taminated fresh water, and be kept in a separate 
stall, like the Bidwell, where she cannot reach any food 
mussed over by another cow, or even smell the breath 
of any other cow, she will not only be in robust health, 
but will be in no danger of exposure to the tuberculous 
bacilli. About the most foolish thing a dairyman 
can possibly do, and one most injurious to the cows’ 
general health, is to keep them in warm stables 
mostly, turning them out daily in the wintry weather 
to slide down some icy bank to drink cold water from 
a hole cut in the ice. The better such cows are cared 
for in the stables, the more they suffer when out. 
As Regards High Feeding.— If the cow be fed an 
unbalanced ration, then, of course, the system will 
be obliged to get rid of the surplus elements; for 
instance : Suppose she be given a large surplus of 
albuminoids. The natural cutlet for the excess of 
« A POUND OF BUTTER.” 
Its History from Cow to Consumer. 
THE BIG three: SILO, SEPARATOR AND “STARTER.” 
Part V. 
How the Butter Is Sold. 
It is one thing to make good butter and another 
thing to sell it to advantage. If Mr. Carll were to 
take his product to the country store, or to some mid¬ 
dleman to sell for him, he would simply give away 
from 30 to 40 per cent of the price. He puts the mid¬ 
dleman’s share in his own pocket by dealing direct 
with consumers. This butter is sold to private parties 
in New York and Brooklyn. 
For example, the pound of butter we have watched 
from cow to printer, at about 4 o’clock of the day of 
its making, was wrapped, pound by pound, in parch¬ 
ment paper. The'square cakes were then packed in 
other test. 
We tested both skim and buttermilk, but the quan¬ 
tity of fat was so small that it could hardly be 
detected. Before getting the separator and “starter” 
Mr. Carll says he always found fat in his tests. Under 
his old plan of setting the milk in deep pans, he could 
not get all the fat out of the milk. Without the 
“ starter” there was no uniformity in the ripening of 
the cream, and consequently no churn could take out 
all the fat. 
The accuracy of the Cochran test may be seen by re¬ 
ferring to the record printed on page 215. A sample 
of the milk of each cow was tested. That showed 
just how many pounds of fat tbere should be in that 
cow’s milk for one week. But butter is not pure fat, 
as we have seen. It contains a proportion of water, 
salt, curd, etc. With the amount of actual fat given, 
we can calculate how much butter should be made 
