942 
C/)<?  RURAL  NEW-YORKER 
July  1,  1916, 
WlaiMUil  ( 
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Hullkliiclion  or 
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Write  tor  descriptive  booklet^ 
Hint  your  trouble  is  mottled 
this  is  the  case  the  butter 
SEPARATOR 
NOW 
1st  If  you  are  still  using  some  gravity  or  setting 
—  process  of  creaming — 
BECAUSE  YOUR  WASTE  IS  BECAUSE  THE  SKIM-MILK  IS 
greatest  and  quality  of  product 
poorest  in  mid-summer  when  the 
milk  supply  is  heaviest. 
BECAUSE  TIME  IS  OF  GREAT- 
est  value  on  the  farm  at  this 
season  and  the  time  and  labor 
saving  of  the  good  separator 
counts  for  most. 
BECAUSE  THE  SKIM-MILK  IS 
poorest  without  a  separator  in 
hot  weather  and  often  more 
harmful  than  helpful  to  calves. 
BECAUSE  THE  WORK  OF  AN 
improved  De  Laval  Cream  Sep¬ 
arator  is  as  perfect  and  its  prod¬ 
uct  as  superior  with  one  kind  of 
weather  as  with  another. 
Ond  If  you  have  a  very  old  De  Laval  or  an  inferior 
separator  of  any  kind — 
BECAUSE  THE  LOSSES  OF 
the  poor  separator  from  incom¬ 
plete  skimming  and  the  tainted 
product  of  the  hard-to-clean  and 
insanitary  separator  are  greatest 
at  this  season. 
BECAUSE  OF  THE  GREAT 
economy  of  time  at  this  season 
in  having  a  separator  of  ample 
capacity  to  do  the  work  so  much 
more  quickly. 
BECAUSE  AN  IMPROVED  DE 
Laval  is  so  much  simpler  and 
more  easily  handled  and  cared 
for  than  any  other,  and  you  can¬ 
not  afford  to  waste  time  these 
busy  days  “fussing”  with  a  ma¬ 
chine  that  ought  to  have  been 
thrown  on  the  junk-pile  long  ago. 
BECAUSE  THE  DE  LAVAL  SEP- 
arator  of  to-day  is  just  as  super¬ 
ior  to  other  separators  as  the  best 
of  other  separators  to  gravity 
setting,  and  every  feature  of  De 
Laval  superiority  counts  for  most 
during  the  hot  summer  months. 
These  are  all  facts  every  De  Laval  local  agent  is  glad  of  the  opportunity  to 
prove  to  any  prospective  buyer.  If  you  don’t  know  the  nearest  De  Laval 
agency  simply  write  the  nearest  main  office,  as  below, 
THE  DE  LAVAL  SEPARATOR  CO. 
165  Broadway,  New  York  29  E.  Madison  St.,  Chicago 
50,000  BRANCHES  AND  LOCAL  AGENCIES  THE  WORLD  OVER 
Your  Go'vv' 
and  H er  Home 
i,L  L  a\  deserve  more  thought.  Properly  housed  am- 
Truils  give  more  of  better  milk.  This  means 
bigger  profits.  Equip  your  bam  with  the 
fully  guaranteed  and  patented 
Harris  Stalls  myrMnii 
and  Stanchions,  valued  for  tlimr  J  M  1 1 1  '/l  I 
Strength,  sort  Jaal.in(fs»nit:uy  V  Jl  ll/l  I* 
service.  Easily  installed,  prices 
rrascmaMe.  Write  TO-DAY  for  I  (  ■fltHf 
illustrated  Catalog  —  it's  FREE.  II  P  l,%iB J.B 
THE  HARRIS  MFC.  CO.  II  55  S555B 
1 50  Main  Street,  Salem.  Ohio  >sL  IT  0 
OS  OH 
Upward  TRIAL 
I  Ft 
E 
a 
mam 
MS 
1  GUARANTEED  « 
SS~< 
c 
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Js 
FERGERS  NUTRITIA  FEEDS] 
For  Cimtji,  Horne*,  Horw  aud  Chickens  are  ncien- 
title  ooiubiunlioua  of  pulalublo  nutritious  au<l 
eacily  digestible  grains  which  together  make  per- 
feet  balauool  rations.  Small  sample  bags  free. 
Write  for  prices  on  mixed  carload  lots  of  feed. 
Ferger  Grain  Co.  '  1  ^  Hopkins,  Cincinnati,  O. 
MINERALS 
HEAVER 
l  ij-mv  ml, years 
.COMPOUND 
Booklet  Wffl 
Free  ra 
NEGLECT  1 
Wiil  Ruin  ^ 
Your  Horse 
Sold  on 
Its  Merits 
BEND  TODAY 
AGENTS  i 
WANTED  A 
MINERAL  HEAVE  REMEDY  CO.,  461  Fourth  A»e.,  Pittsburg,  fa.  3 
TRADE  MARK  M6.U.S.PAT.  OFF. 
t  Reduces  Bursal  Enlargements,  g 
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Curbs,  Filled  Tendons,  Sore-  g 
nesa  from  Bruises  or  Strains;  g 
stops  Spavin  Lameness,  allays  pain.  |  g 
Does  not  blister,  remove  the  hair  or  jg 
lay  up  the  horse.  $2.00  a  bottle  g 
at  druggists  or  delivered.  Book  1  M  free,  g 
ABSORBINE,  JR.,  for  mankind — an  g 
antiseptic  liniment  for  bruises,  cuts,  wounds,  § 
strains,  painful,  swollen  veins  or  glands.  It  g 
heals  and  soothes.  $1,00  a  bottle  at  drug-  g 
gists  or  postpaid.  Will  tell  you  more  if  you  § 
write.  Made  in  the  U.  S.  A.  by 
W.  F.  YOUNG,  P.D.Fi,  BS  Temple  St.,  Springfield,  Mass, 
always  comes  with  the  use  j 
of  Mica  Axle  Grease.  The  | 
mica  does  it.  It  fills  the  | 
pores  of  the  axle  and  cuts  | 
out  friction.  | 
US*? 
Mtat  i 
isxui  grease; 
Makes  easy  hauling  on  any  grade.  1 
Sold  Everywhere 
Siandaid  Oil  Cb.yHt?  J 
Principal  Offices 
NewVfcrlt., Buffalo,  Aliioaiy  BoStefH)  g 
Plans  for  Cooling  Milk 
Wc  produce  .'>00  quarts  of  milk  daily, 
250  quarts  each  morning  and  evening. 
We  haul  the  milk  four  miles  in  a  truck 
each  morning;  the  trip  requires  one-half 
hour.  The  problem  is  to  cool  this  milk 
and  hold  it  during  the  night.  In  the 
milk-house  is  a  tank  3  ft.  x  S  in.  x  2  in. 
deep,  made  of  cement,  and  we  have  water 
from  our  regular  supply  to  cool  the  milk, 
and  can  by  running  our  pumping  engine 
allow  this  water  to  run  .all  night.  The 
water  in  this  system  is  52  deg.  in  Rum¬ 
mer.  We  have  a  well  in  the  barnyard, 
the  water  of  which  is  now  48  deg.  I 
have  a  proposition  to  install  an  electric 
pressure  tank  system,  the  pressure 
tank  to  be  located  in  the  well  submerged 
in  the  water.  This  would  be  entirely 
separate  from  our  regular  system.  The 
pump  to  be  operated  by  the  public  elec¬ 
tric  service,  and  would  sta-t  and  stop 
automatically  as  the  tank  tilled  and  emp¬ 
tied.  This  plant  would  cost  me  $150  to 
install.  Another  plan  under  considera¬ 
tion  is  to  put  in  a  refrigeration  plant, 
putting  the  coils  in  the  cooling  tank,  and 
running  the  machine  from  the  engine 
that  runs  the  milking  machine.  The 
milking  engine  has  about  one  horsepower 
surplus  power,  and  is  operated  one  hour 
in  the  morning  and  one  hour  in  the  even¬ 
ing  every  day.  Can  we  keep  the  milk 
properly,  by  first  cooling  with  ~>2  deg. 
water  in  a  cooler  and  then  holding  in  a 
tank  with  a  stream  of  52  deg.  water 
running  into  it  all  night,  and  how  many 
gallons  of  such  water  would  he  required? 
As  to  the  plan  proposed  for  taking  water 
from  the  well  at  IS  deg.,  how  much  of 
this  water  would  he  required?  If  we  in¬ 
stalled  a  refrigeration  plant,  what  is  the 
probable  size,  and  cost  of  same,  and 
would  this  he  better  than  the  second 
plan?  C.  W.  R. 
Bridgeport,  Pa. 
The  first  method  of  cooling  mentioned 
in  your  inquiry,  that  of  using  running 
water  at  52  dog.  Fhr.,  would  not  prove 
entirely  satisfactory  during  the  Summer. 
The  second  method,  that  of  installing  au 
electrically  controlled  pressure  tank  iu 
your  well  might  prove  practical  if  the 
water  flows  into  the  cooling  tank  at  a 
temperature  of  48  deg.  Fhr.  or  below. 
I  note  that  the  first  cost  is  small.  I 
cannot  say  how  many  gallons  of  water 
would  be  required  daily,  hut  the  amount 
would  not  be  large,  simply  a  tiny  stream 
flowing  in  to  keep  the  water  changed. 
In  very  hot  weather  I  should  judge  it 
might  he  difficult  to  keep  the  water  in 
the.  tank  below  50  deg.  Fhr.,  unless  the 
tank  is  insulated  with  cork  and  covered 
on  top. 
If  yon  use  mechanical  refrigeration, 
the  most  practical  way  would  be  to  put 
direct  expansion  pipes  around  sides  of 
cooling  tank.  These  would  cool  the 
water  and  freeze  ice  on  the  pipes,  so  that 
the  machine  would  have  to  be  run  only 
certain  intervals.  depending  on  the 
weather.  You  would  need  a  %-ton  or  a 
1-ton  Compressor.  This  would  require 
one  to  1  V>  horsepower  to  run.  Since  you 
have  power  and  (auk,  the  cost  of  machine 
and  installation  would  probably  not  ex¬ 
ceed  $300  to  $400.  H.  F.  J. 
Testing  Sweet  or  Sour  Cream 
Will  cream  test  higher  when  it  is 
sweet,  or  when  it  is  a  little  sour?  A.  E. 
New  York. 
Cream  which  is  a  trifle  sour  should  test 
the  same  as.  the  same  cream  when  it  was 
sweet.  It  is  difficult  to  get  an  accurate 
sample  of  very  sour  cream,  and  it  may 
test  more  or  less  than  when  it  was  sweet. 
n.  f.  j. 
White  Flecks  in  Butter 
Wc  have  white  flocks  in  our  butter. 
Can  you  tell  me  what  causes  them?  The 
cow  is  out  cm  grass,  and  grained  night 
and  morning;  has  water  iu  the  field,  and 
is  taken  in  for  the  night.  She  is  four 
years  old,  and  is  ornamental  as  well  as 
useful.  G.  A.  B. 
New  York. 
You  may  rest  assured  that  the  white 
flecks  in  your  butter  are  due  to  work¬ 
manship  in  handling  the  cream  and 
making  the  butter,  and  not  to  the  cow  or 
her  feed.  I  judge  that  the  flecks  you 
speak  of  are  probably  little  specks  of 
curd.  The  common  causes  of  these  specks 
in  the  butter  are  churning  a  sour  cream, 
and  not  straining  the  cream  into  the 
churn  through  a  fine  strainer,  and  (2) 
churning  the.  butter  up  into  a  big  lump 
instead  of  having  it  come  in  a  granular 
form  so  that  it  cannot  he  washed  readily. 
j 
It  may 
he 
butter. 
If 
would  be  wavy  in  color-  This  is  due  to 
insufficiently  washing  the  buttermilk  out 
of  the  butter,  aud  working  the  salt  in 
evenly.  H.  F.  j. 
Keeping  Buttsr 
1.  Is  there  any  difference  between 
dairy  salt  and  other  salt?  2.  What  will 
take  a  strong  smell  out  of  my  cellar  and 
a  strong  taste  from  my  butter.  '•>.  Should 
the  cream  he  covered  or  Open?  4.  How 
can  I  keep  butter  for  a  long  time?  I 
would  like  to  keep  some  for  the  Winter? 
Platt  skill,  N.  Y.  mbs.  o.  t. 
1.  There  is  no  difference  between  dairy 
butter  salt  and  ordinary  table  salt.  2. 
To  clou  iso  your  cellar  open  it  up  on  a 
good  clear  day  and  wash  sides,  top  and 
bottom  with  lime  water  made  by  slaking 
good  stone  lime  in  water  and  straining  off 
the  clear  liquid.  If  the  strong  taste  in 
your  butter  is  caused  by  storing  it  in 
your  cellar,  tho  trouble  should  disappear 
after  cellar  is  freed  from  its  odor.  Other 
possible  causes  may  be  in  feed  of  cows  or 
in  holding  cream  for  some  time  in  pres¬ 
ence  of  same  odor.  3.  After  cream  is 
cooled  it  may  best  be  kept  covered.  4. 
To  store  butter  for  next  Winter  first 
make  the  butter  out  of  fresh  sweet  or 
slightly  sour  cream.  Pack  it  firmly  iu 
au  earthenware  crock.  Place  a  wooden 
lattice-work  frame  on  top  of  butter  and 
weight  with  stone.  Fill  crock  with  a 
strong  salt  brine.  Put  on  cover  and  set 
away  in  cool  cellar.  n.  f.  j. 
Natural  and  Artificial  Buttermilk 
Is  the  bacterial  condition  produced  in 
“buttermilk”  by  the  tablets  sold  in  drug 
stores  the  same  as  that  of  buttermilk  as 
usually  produced?  Iu  other  words,  is  ar¬ 
tificially  produced  buttermilk  as  benefi- 
ficial  and  for  the  same  reason  as  t hat 
produced  iu  the  usual  course?  S.  if.  s. 
Deposit.  N.  Y. 
The  acid  in  natural  and  artificial  but¬ 
termilk  is  essentially  the  same,  namely, 
lactic  acid.  There  are  a  number  of  differ¬ 
ent  organisms  that  produce  this  acid. 
The  organisms  contained  iu  the  tablets 
you  refer  to  will  usually  develop  more 
acid  in  milk  than  is  developed  in  natural 
buttermilk  if  the  fermentation  is  allowed 
to  go  on  long  enough.  They  also  tend  to 
thicken  the  milk  slightly,  so  that  it  has 
more  body  to  it  than  ordinary  butter¬ 
milk.  The  artificially  produced  buttermilk 
is  just  as  beneficial  as  the  natural  pro¬ 
duct,  and  on  account  of  its  better  body 
is  preferred  by  some  people.  u.  r.  J. 
A  Good  Family  Cow 
We  keep  one  Jersey  cow.  and  we  sold 
from  her  for  butter,  milk  and  cottage 
cheese  for  month  of  May  $15.50  worth 
and  used  in  family  of  three  $.">  worth.  Is 
that  considered  a  good  income  for  one 
cow?  She  will  do  as  well  as  that  for 
seven  months  in  the  year-  r. 
Columbia  Co.,  N.  Y. 
You  either  have  a  very  fine  cow.  a  very 
good  market,  or  a  combination  of  the  two. 
One  cow  might  give  8,000  pounds  of  milk 
in  a  year  at  an  average  selling  price  of 
11/,  cent  a  pound  or  three  ceuts  a  quart. 
That  would  mean  $120.  Another  cow 
might  give  0,000  pounds  which  at  six 
ceuts  a  quart  would  bring  $1S0.  Your 
cow  for  seven  months,  according  to  your 
figures  earns  $110.  It  depends  on  what 
you  sell  the  milk,  butter  and  cheese  for. 
Very  likely  if  you  had  five  cows  the  in¬ 
come  might  fall  below  $100  for  each. 
Twin  Heifers ;  Nervous  Sow 
D.  W.  I.,  Chester  town,  Md.,  page  530, 
need  not  he  afraid  to  keep  his  twin  heifers 
for  breeders.  I  have  a  pair  of  beauties,  the 
admiration  of  the  neighborhood.  AH  said 
no  use  to  waste  feed  on  them.  Common 
sense  said  “go  .ahead.”  1  did,  aud  gave 
them  a  chance;  fed  and  housed  them  well. 
They  are  now  four  inches  taller  than 
their  mother.  Will  he  two  years  old  the 
first  of  May  and  fresh  the  first  of  July. 
In  same  issue,  page  538.  W.  N.  asks  about 
nervous  sow.  I  have  two  purebred  York¬ 
shires.  One  is  highly  nervous,  always 
killed  several  of  her  little  ones  by  step¬ 
ping  on  them.  This  time  1  shut  her  in  a 
shed  with  dirt  floor,  hut  covered  with 
good  litter;  kept  her  quiet  and  alone  two 
weeks  before  farrowing.  Iler  11  babies 
are  now  a  week  old  and  little  trace  of 
nervousness  has  been,  manifested  since  far¬ 
rowing.  ants.  F.  G.  B. 
Virginia. 
