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W  r  lt«  Oftf  QV  oor  Freo 
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■Beautiful  $10.00  Set  of  Dishes1 
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ms  HOC  NEU 
tom  MEAT 
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a  ton  or  more  of  MOTTS  HOG  MEAL  as  a  special  introductory  offer  for 
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unci  vocA  furlhtf.” 
i* u at* it ii t ccd  AiiuI.vnIaj  ProtoloSS  percent  to  percent,  fat 
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I '.log  Meal.  Order  now  before  the  odvonce. 
—  Dishes  — 
42  picca,  full  net  for 
0  jicrsnn^,  high'-.t 
grade  g  o  1  it  and 
white"  Am.  So  in  i- 
Puradutn.  full  y 
gnaiiintccd  bv  mnlc- 
ci'x  <-f  thn  famous 
Hold  Moilai  dlnnvi'- 
wave  with  every  ov- 
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3I-piece  eet,  same 
quality,  with  every 
nrtter/or  t-z  ton. 
Dept.  L, 
746  Euclid  Ave.,  Cleveland.  Ohio 
“  Milk  Power”  and  Transmission 
Much  interest  should  ho  taken  in  the 
article  on  page  90  by  Mr.  Ilagar  relating 
to  the  individuality  and  the  development 
of  the  tnilk,  giving  trait  of  cows,  notably 
where  he  believes  the  production  of  large 
yields  of  milk  are  transmissible  from  pa¬ 
rents  to  offspring,  though  I  am  becoming 
more  convinced  iu  my  belief,  that  the 
power  of  transmission  is  much  stronger 
from  a  sire  to  his  daughters,  than  is  the 
flam's  influence.  The  sire  is  impressed 
with  this  influence  through  the  milking 
dualities  of  his  many  dams  anti 
grandmas  ott  both  sides  of  his  lineage, 
and  tins  power  we  call  prepotency.  This 
is  greatly  intensified  where  a  sire  having 
this  great  power  uf  transmission,  has  his 
own  daughters  bred  back  to  him  to  con¬ 
centrate  this  power,  instead  of  diffusing 
it,  as  would  be  the  case,  if  a  sire  of  out¬ 
side  lineage  was  sought.  This  ‘‘individ¬ 
uality”  is  a  tiling  that  does  not  always 
“nick”  with  the  surety  that  it  should,  and 
is  the  occasion  of  so  many  misfits  in 
dairy  breeding. 
The  development  of  heifers  into  cows 
is  a  matter  that  has  not  been  made  as 
much  a  study  as  it  should  be.  When  to 
commence  feeding  a  heifer  to  develop  her 
milking  power  is  a  matter  of  great:  con¬ 
cern  with  a  friend  of  the  writer,  who 
has  now  something  like  a  “whole  pack¬ 
age”  of  cows  in  the  26,000  to  -9.000- 
pound  class,  and  one-quarter  of  a  dozen 
more  that  promise  to  excel  the  others 
in  this  concentration  of  milking  power. 
It  is  a  great  100-head  herd  of  females, 
six  generations  >>f  them  from  one  cow.  A 
sire  of  great  milking  heredity  was  pro¬ 
cured.  and  was  the  sire  for  years  of  all 
the  increase.  Each  year  the  herd  grew 
better,  in  milk  production,  in  form, 
health  and  uniformity.  Every  desirable 
heifer  calf  from  the  day  it  was  born,  was 
fed  as  if  it  was  expected  to  be  in  milk 
next  day.  They  were  fed  the  protein 
foods  generously,  oats,  bran,  shorts,  oil 
meal,  etc.,  along  with  grass  and  certain 
strong  roughage  feeds  like  silage  and 
clover  hay.  The  aim  was  to  put  muscle, 
not  fat,  upon  them,  and  bred  so  to  drop 
their  calves  at  about  28  mouths.  They 
were  fed  every  day  all  they  would  eat  up 
clean,  and  a  variety  at  that,  and  when 
their  calves  came,  these  heifers  actually 
milked  in  the  advance  cow  class.  Ten 
of  these  heifers  were  selected  out  three 
years  ago  at  just  two  years  of  age.  Now 
all  of  them  iu  their  fifth  year  are  on  a 
year's  test,  and  three  of  them  at  the  end 
of  the  first  100  days  were  milking,  each 
over  100  pounds,  and  promise  to  surpass 
all  five-year-old  records.  This  concentra¬ 
tion  of  power  can  be  readily  seen,  for  it 
is  not  the  few  alone  that  are  proving 
great  milkers,  but  scores  of  the  herd  are 
in  very  advanced  ranks,  as  are  these. 
Well,  what  relation  tire  they  to  each 
other,  when  their  mothers  are  their  half 
sisters,  and  their  sire  is  their  uncle,  and 
grnudsiro  over  and  over?  They  possess 
transmitted  milking  qualities,  .so  much 
so  that  the  little  heifer  calves  sell  for 
enough  to  take  a  man  twice  to  California 
and  back.  I  would  that  Mr.  Ilagar  could 
see  this  herd,  and  it  would  delight  his  eye 
to  see  that  the  “prepotent  animal  im¬ 
prints  his  individuality  upon  his  off¬ 
spring  with  unmistakable  exactness,”  and 
more,  the  man  may  actually  develop  the 
milking  power  so  that  it  becomes  more 
than  the  gift  of  parentage.  J.  G. 
Heating  Whey  in  Vat 
Would  you  advise  me  in  what  way  to 
heat,  in  a  wooden  tank,  whey  at  a  cheese 
factory?  I  have  about  1.300  gallons  to 
heat  daily  to  170  degrees.  The  whey 
gravities  to  the  tank  from  the  receiving 
vats.  I  wish  to  know  the  most  economi¬ 
cal  way  in  which  to  heat  to  the  above 
degree.  If  by  a  coil  how  would  you  in¬ 
stall  it?  E,  L.  C. 
Spring  Creek,  Pa. 
At  the  whey  sugar  factory,  they  had 
all  sorts  of  processes  of  heating,  pasteur¬ 
izing,  and  cooking  whey,  but  all  resolved 
themselves  at  last  into  some  form  of  par¬ 
allel  steam  pipes  in  the  bottom  of  the 
whey  cookers  in  the  square,  and  coils  in 
the  round  tanks.  There  are  processes  of 
cooking  similar  to  the  continuous  flow 
milk  pasteurizers,  but  they  are  expensive, 
and  do  not  give  as  economical  results  as 
steam  coils  of  some  form  in  the  wooden 
vats.  The  best  way  to  install  would  bo 
to  have  a  few  two-inch  pipes  laid  parallel 
vertically  near  the  bottom  of  the  tanks, 
and  connected  with  the  steam  boiler  of 
tbe  factory  and  instead  of  allowing  the 
steam  from  the  exhaust  bi  escape  into  the 
air,  turn  it  back  into  the  whey,  and  by 
this  agitation  more  completely  and  uni¬ 
formly  heat  the  mass.  It  might  suit  you 
best  to  turn  the  live  steam  into  the  whey 
direct,  and  dispense  with  all  coils  and 
“beds”  of  steam  pipe,  as  the  water  added 
by  teh  condensing  steam  would  be  in¬ 
consequential.  .j.  g. 
Frothy  and  Bitter  Cream 
We  have  a  purebred  Holstein  cow,  and 
are  having  onr  troubles  making  butter. 
The  milk  and  cream,  by  tbe  time  they 
are  24  hours  old,  have  a  very  offensive 
odor,  as  well  ns  taste.  In  fact  so  bad 
we  can  hardly  use  it.  Tr  is  strong,  hit¬ 
ter  and  in  the  case  of  cream  saved  for 
churning  three  or  four  days  actually  of¬ 
fensive.  It  is  almost  impossible  to  get 
butter.  Yesterday  for  the  second  time 
after  churning  for  nearly  two  hours  it 
was  nothing  but  whipped  cream  and 
froth.  No  butter  resulted.  The  trouble 
seems  to  be  present  only  wlum  r he  cow 
is  oil  dry  feed,  as  we  bad  the  same  trou¬ 
ble  last  Winter,  though  not  to  so  great 
a  degree.  The  feed  is  on*  part  corn- 
meal,  two  parts  bran,  two  warts  corn 
and  cob  meal,  with  corn  fodder  for  long 
feed.  It  seems  as  though  this  must  be 
the  seat  of  the  trouble,  or  else  it  is  the 
Cow,  which  hardly  seems-prohable.  We  have 
ti"  trouble  when  she  is  out  on  pasture, 
although  tbe  cream  and  milk  do  not  keep 
as  well  in  Summer  as  now.  The  milk  is 
kept  under  the  same  conditions  Winter 
as  Summer  except  that  of  course  in  Win¬ 
ter  the  temperature  of  the  dairy  is  much 
lower.  Even  when  we  get  butter  it  is 
almost  unfit  for  use,  due  to  the  odor 
above  mentioned.  a.  it.  n. 
Virginia. 
You  are  right  iu  assuming  that  the  feed 
which  you  are  using  has  something  to  do 
with  yolir  churning  trouble.  The  Win¬ 
ter  feeding  of  a  ration  iu  which  there  is 
no  succulence,  such  as  corn  silage  or 
roots,  tends  to  produce  butterfar  particles 
iu  the  milk  which  are  hard,  and  do  not 
come  together  readily. 
The  cream  from  the  Ilolsteiu  cow 
naturally  contains  smaller  fat  particles 
than  that  of  the  other  breeds,  and  hence 
docs  not  churn  as  readily.  I  venture  to 
say  that  your  cow  is  also  well  .advanced 
in  lactation.  This  is  another  factor 
which  makes  churning  difficult.  As  the 
cow  advances  in  lactation  the  per  cent, 
of  Solids  in  the  milk  increases,  and  this 
makes  the  cream  more  inclined  to  whip 
or  to  froth  lip  and  fill  tile  churn.  When 
this  happens,  about  the  only  thing  to 
do  is  to  add  a  small  amount  of  salt,  and 
perhaps  even  some  warm  water,  to  de¬ 
stroy  the  viscosity  of  The  cream.  Such 
treatment  will  not  make  tbe  lu-st  of  but¬ 
ter,  but  it  is  better  than  churning  all 
day,  and  finally  becoming  so  discouraged, 
that  the  whole  churning  is  thrown  out. 
Ripening  the  cream  until  it  has  a  sharp 
acid  taste  will  usually  remedy  the  trou¬ 
ble.  I  note  also  that  the  milk  and  cream 
from  your  cow  rapidly  becomes  bitter. 
At  this  time  of  the  year  bitter  milk  is 
sometimes  given  by  cows  that  are  ad¬ 
vanced  in  their  luctatmn.  and  giving 
only  a  small  quantity  of  milk.  Such 
cows  should  be  dried  up  at  once. 
H.  F.  J. 
Thin  Calf 
I  have  a  bull  calf  three  months  old. 
which  does  not  grow.  I  am  feeding  corn 
chops,  wheat  bran  and  hay ;  I  also  let 
it  have  good  pasture  daily.  Please  ad¬ 
vise  me  what  to  feed  in  order  to  start 
him  growing  again.  v.  K.  s. 
Pennsylvania. 
The  calf  should  have  been  getting  new 
or  sweet  skint-milk  right  along,  as  that  is 
the  natural  food  of  a  young  animal. 
Start  such  feeding  now  and  give  calf 
meal,  or  mixed  meals  along  with  the  milk. 
The  wheat  bran  may  be  continued  and 
tbat  calf  also  should  have  grass  or  fine 
hay.  a.  s.  A. 
The  Manufacture  of  Ice  Cream 
and  Ices,  by  J.  II.  Fraudseu  and  E.  A. 
Markham. — This  book  covers  in  its  20 
chapters,  full  details  of  commercial  ice 
cream  making.  This  is  work  of  great 
interest  to  the  farm,  for  local  ice  cream 
making  is  one  way  of  getting  satisfactory 
returns  from  the  dairy.  The  appendix 
contains  tests,  tables,  rules  and  sanitary 
codes,  as  well  as  other  information  of 
value,  in  this  trade.  Published  by  the 
Orange  Judd  Co.,  New  York;  freely  il 
lustrated,  315  pages,  price  $2. 
DOWN  and 
One  Year 
To  Pay  (j 
17 
RAISE 
Y0UP 
l CALVES 
COOK  YOUR  FEED  and  SAVE 
Half  the  Cost  with  the 
PROFIT  FARM  BOILER 
Live  Stock  and  Dairy 
with  Dumping  Caldron.  Kmi.tleelts 
kettle  in  one  tiiinute.^Slni|iii“0  and 
best  stock  Iced  cooker.  Waler  jacket 
prevents  burning.  Jest  the  tUiug  to 
heat  mlik  for  calves  or  pigs-  Prac¬ 
tical  for  house  hold  use. 
Wo  make23  sizes  and  kinds 
of  stock  food  cookers 
Also  Dairy  and  Laundry  Stoves,  Waterand  Steam 
Jacket  Kettles,  Hog  Scald  era.  Caldrons,  etc. 
49“Writeua.  Aakfor  oar  illustrated  catalogue  J 
D.  R.  SPERRY  &  CO.,  Box  15,  Batavia.  Ill 
