964 
15he  RURAL  NEW-YORKER 
July  S,  1916. 
Merits  of  the  Milch  Goat 
M.  B.  D..  -who  answers  the  goat  query 
on  page  900.  probably  has  not  kept  milch 
goats  himself,  or  he  would  have  written 
differently  on  some  points,  float’s  milk 
can  be  skimmed,  for  the  cream  therefrom 
has  been  practically  the  only  cream  on 
our  table  for  the  past  eight  years,  though 
one  member  of  the  family  uses  cream  en¬ 
tirely  in  place  of  butter.  The  difference 
is  that  the  cream  does  not  separate  so 
readily  but  leaves  the  skimmed  milk  about 
equal  to  cow's  milk,  even  after  removing 
as  much  cream  as  would  usually  be  ob¬ 
tained  from  whole  cow's  milk. 
As  to  yield,  my  original  native  goat 
gave  two  quarts  per  day  for  several 
months,  gradually  diminishing  then  to 
nothing  at  10  months.  My  half-blood 
Toggenbergs  give  three  quarts  when 
fresh,  and  the  only  three-quarter  blood 
that  has  reached  maturity  gives  nearly 
four  quarts  per  day  when  fresh.  All  of 
them  milk  nine  months  or  more. 
As  to  amount  ot'  feed,  eight  or  10 
goats  to  the  cow  would  be  nearer  than 
six.  From  The  nature  of  their  manure  of 
course  the  goat  is  much  neater  to  handle 
than  the  cow.  and  a  light  brushing  away 
of  dust  with  the  hand  is  all  the  “partic¬ 
ular  care”  needed  to  get  clean  milk ;  in 
fact,  I  consider  this  neatness  oue  of  the 
important  advantages  of  the  milch  goat. 
Among  the  six  or  eight  goats  I  have  kept 
only  one  had  the  habit  of  giving  rank 
milk  during  the  “dog-day”  weather  of 
late  Summer,  and  this  one  I  sold,  telling 
the  buyer  of  her  failing. 
The  cream  from  goat’s  milk  is  not  so 
yellow  as  that  from  cows  and  I  should 
not  recommend  it  for  butter-making, 
though  we  have  never  tried  it  It  is  often 
difficult  to  get  the  goats  to  breed  so  as  to 
be  fresh  in  the  Fall,  and  this  is  the  only 
thing  I  know  against  them.  They  are 
very  intelligent.  The  four  that  I  am 
milking  know  rheir  order,  and  when  I 
open  the  pasture  gate  oue  at  a  time  comes 
out  and  mounts  the  milking  bench  to  eat 
the  handful  of  grain  that  I  give  them 
while  milking.  When  number  oue  is 
taken  back  number  two  is  at  the  gate. 
< >n  rainy  days  they  stand  in  the  door  of 
their  house  looking  out  to  see  when  it  is 
their  turn,  for  they  hate  rain-  e.  tv.  n. 
Amherst,  Ya. 
Self  Grinders  for  Hogs 
We  have  used  a  so-called  self-grinder 
for  feed,  at  tbe  Ohio  State  University,  but 
finally  discontinued  it.  Too  much  labor 
on  the  part  of  the  animal  is  necessary,  in 
order  to  crush  the  feed.  The  fact  is, 
there  is  no  real  necessity  for  such  ma¬ 
chinery,  and  Western  hug  feeders,  as  a 
rule,  do  not  think  it  necessary  to  feed 
ground  grain  to  their  stock.  Henry's  ex¬ 
periments  in  Wisconsin  showed  a  slight 
advantage  in  favor  of  grinding  corn  as  a 
feed  for  hogs,  but  some  years  there  was 
no  advantage  at  all.  This  is  in  keeping 
with  numerous  other  devices  manufac¬ 
tured  to  sell  to  farmers,  but  for  which 
they  never  have  much  use.  If  one  buys 
lie  may  use  the  machine  for  a  while,  after 
which  it  is  neglected,  and  becomes  a  can¬ 
didate  for  the  trash  pile.  c.  s.  plumb. 
Figuring  Butter  Fat 
I  am  en  cl  "sing  my  creamery  statement 
f>.r  April.  I  would  like  to  know  if  it  is 
correct  to  figure  the  pounds  of  butter 
fat  at  33c.  or  what  it  would  churn  out. 
The  test.  34  J/£  per  cent.,  is  after  3  per 
cent,  is  added  as  an  overrun.  The  way 
they  test  lu-re  is  to  take  a  sample  every 
time  and  test,  the  1st  and  15th  of  every 
month  and  average  the  two  tests,  which  in 
this  case  was  51^4  per  cent.  Would  you 
consider  this  a  correct  way  of  figuring,  or 
should  it  be  figured  on  what  is  actually 
churned?  The  net  price  per  pound,  33 
cents,  is  after  the  deduction  for  making 
which  is  3c.  per  lb.  F.  K.  H. 
New  York. 
The  composite  sampling  of  cream  as 
carried  on  by  your  creamery,  i-  e.  the 
taking  of  a  sample  at  each  delivery  and 
testing  the  mixture  twice  a  month,  is  apt 
to  give  only  approximate  results.  Ac¬ 
curate  composite  samples  of  cream  are 
hard  to  obtain.  A  true  composite  sam¬ 
ple  is  a  mixture  of  a  number  of  samples 
which  are  a  definite  proportion  of  the 
total  amount  of  cream  from  which  the 
sample  was  taken.  For  example,  if  you 
have  100  lbs.  of  cream  to-day  and  75 
lbs  of  cream  on  the  next  delivery,  oue 
ounce  of  cream  taken  from  the  first  lot 
and  mixed  with  %  ounce  from  the  second 
Jot,  gives  a  true  composite  sample. 
Whenever  Composite  samples  of  cream 
are  taken  the  best  way  to  get  them  is  to 
put  the  cream  in  a  straight-sided  can  and 
use  a  hollow  sampling  tube,  which  takes 
out  a  column  of  the  cream  the  same 
height  as  the  cream  in  the  can.  In  some 
States  the  composite  sampling  of  cream 
is  not  permissible.  At  the  Purdue  Ex¬ 
periment  Station  they  found  the  results 
only  approximate. 
The  way  for  the  creamery  to  find  out 
accurately  how  much  butter  fat  you  are 
delivering  to  them  monthly  is  to  sample 
your  cream  each  time  it  is  collected  or 
delivered  as  the  case  may  be.  The  cream 
should  be  stirred  thoroughly  and  a  Mc¬ 
Kay  sampling  tube  used  to  take  sample. 
Then  an  accurate  sample  of  each  can  of 
cream  you  may  have  is  obtained-  Sup¬ 
pose  you  have  a  can  and  a  half  of  cream. 
The  tube  takes  a  full  column  out  of  the 
full  can  and  a  half  column  out  of  the  can 
half  full.  These  put  in  the  sample  bot¬ 
tle  make  an  accurate  sample.  There  is 
no  way  of  getting  this  sample  absolutely 
accurate  by  use  of  dipper  unless  the 
cream  iu  the  two  cans  tests  exactly  alike, 
which  is  not  likely  to  be  the  case.  After 
the  sample  is  properly  taken,  it  should  be 
tested  by  the  creamery  at  once.  The 
Creamery  test  sheet  would  then  run  some¬ 
thing  like  this : 
Date  T.bs.  Cream  Test  Lbs.  Fat 
.Tune  1  .  100  30  30 
.Tune  5  .  200  25  50 
.Tune  10  .  200  30  00 
June  15  .  175  30  52.5 
June  18  .  100  23  28 
.Tune  21  .  100  27  27 
.Tune  25  .  150  30  45 
.Tune  28  .  100  20  20 
June  30  . 100  29  29 
Total  .  1.225  347-5 
This  shows  that  in  the  month  of  June 
we  will  say,  you  delivered  1,225  lbs. 
cream  containing  347.5  lbs.  of  butter 
fat.  Payment  should  be  made  to  you  on 
the  basis  of  this  butterfut.  This  would 
be  found  in  this  way.  The  creamery  by 
keeping  a  daily  overrun  record  for  each 
churning  would  at  the  end  of  the  month 
determine  the  average  overrun  obtained. 
Say  for  June  this  was  20  per  cent-  Your 
fat  would  then  make  347.5  X. 20 =(5950 
plus  347.5=417  lbs.  of  butter.  The 
creamery  gets  an  average  price  of  37c. 
per  lb.  for  tbe  butter  sold.  If.  as  you 
state,  it  costs  3c.  to  make,  the  net  price 
received  by  the  creamery  would  be  34c. 
per  lb.  They  then  received  uet  for  your 
butter  417  X  .34  =  .8141.7S.  This  menus 
that  you  receive  $141.78 — 347.5=40.7c. 
per  lb.  for  butter  fat,  and  taking  this 
method  of  figuring  for  the  creamery's  bus¬ 
iness,  this  is  what  all  the  other  patrons 
get  per  lb.  of  fat- 
If  your  creamery  is  a  co-operative  one, 
as  I  judge  it  is,  I  cannot  understand 
their  method  of  figuring,  as  it  is  shown  on 
your  pay  envelope.  If  you  delivered  (194 
lbs.  of  cream,  the  actual  test  of  which 
was  3114  per  cent.,  you  delivered  218.61 
lbs.  of  butter  fat.  Since  3  per  cent,  is 
added  for  overrun,  if  this  represents  all 
the  overrun  the  creamery  obtained,  239 
must  represent  the  amount  of  butter 
made  from  your  cream.  If  this  is  the 
case  there  must  be  something  wrong,  since 
this  would  figure  about  a  9  per  cent, 
overrun,  whereas  the  creamery  must  be 
getting  at  least  IS  per  cent.  This  is  fig¬ 
ured  as  follows : 
239-218.61 — 20.39  lbs.  overrun. 
20.39-r-218.61 =9  plus  %  overrun. 
If  this  is  not  a  co-operative  creamery 
possibly  the  balance  of  the  overrun  is  its 
profit.  This  seems  a  peculiar  way  to 
figure  it.  It  would  seem  if  3c-  per  lb.  of 
butter  covers  making,  etc-,  and  it  is  a  co¬ 
operative  creamery  that  they  should  add 
0%  or  7%  to  your  test  for  overrun  if 
they  are  going  to  figure  it  this  way. 
n.  F.  J. 
Butter-Making  Methods 
I  am  making  about  25  or  30  pounds  of 
butter  a  week,  churn  twice  a  week,  and 
use  a  separator.  Sometimes  the  butter 
gets  a  little  rancid  and  other  times  it 
keeps  well.  When  I  churn  I  always 
churn  till  the  butter  comes  in  a  lump.  I 
read  in  The  R.  N.-YL  that  it  was  best  t. • 
get  buttermilk  out  when  butter  was  in 
granular  form.  How  can  I  get  the  but¬ 
termilk  out  when  it  is  in  the  granular 
form?  I  cannot  wash  it  till  T  get  the 
buttermilk  drawn  off,  for  I  sell  the  but¬ 
termilk.  When  saving  cream  for  blitter 
and  take  the  warm  cream  I  separate  this 
evening,  should  I  put  the  warm  cream 
and  mix  with  the  cold  cream  or  wait  till 
it  cools?  MRS.  J.  a.  8. 
New  Jersey. 
We  say  butter  has  “come”  when  the 
butter  fat  iu  the  cream  has  collected  into 
butter  granules  the  size  of  peas  and  is 
seen  floating  in  the  buttermilk.  This  is 
the  time  to  stop  churning,  and  not  when 
the  butter  gets  together  in  a  lump.  The 
buttermilk  should  be  drawn  off  when  the 
butter  is  iu  the  granular  form,  and  the 
butter  washed.  You  can  readily  see  that 
it  is  much  easier  to  wash  any  remaining 
buttermilk  out  of  the  butter  when  it  is  iu 
granules  than  when  these  granules  have 
been  collected  iuto  a  lump  with  this  but¬ 
termilk  all  wrapped  up  in  the  lump,  so  to 
speak.  If  you  are  using  a  churn  with  a 
dasher  in  it.  you  may  find  it  difficult  to 
get  the  butter  to  come  in  granular  form, 
hut  with  a  barrel  type  of  churn  you 
should  have  no  trouble-  You  should  al¬ 
ways  cool  your  warm  cream  before  add¬ 
ing  it  to  the  cold  cream.  n.  F.  J. 
KANT-SUK”  WEANER— safe,  hu¬ 
mane,  allows  animal  to  graze  and 
drink  but  effectually  prevents  suck¬ 
ing.  At  dealers — or.  sent  postpaid, 
calf  size,  35c,  cow  size, 45c. 
WAliNtR  SPECWL1Y  CD.,  Dept.  M..  Burlington  WIs. 
Purebred  Registered 
If  your  pri-.cnl  dairy  lirr<l  In  not  qulto  up  to 
stamliml  prut  a  fcocid  purebred  TCKl.-t.red  Holstein 
bull,  uml  lie  will  transform  tin-  po.. rest  herd  into  a 
nrolltuble  o'w  wKliiii  four  or  live  yours.  The  pure- 
lin-tl  Hire  will  nhvavs  demon-tmte  hU  right  to  bo 
c  lied  ‘‘Tbe  foundation  of  the  dairy  industry." 
There's  a.  va-.i  ibiVeri'iiee  between  keeping  HolStoins, 
and  iiint  keepimr  rows  One  purebred  Registered 
Mof-'lriti  Will  ihi  lin-  .Work  of  two  ;itid  nossi lily  three 
ordinary  cows.  You  realizes.  Having  in  feed,  housing, 
risk  ami  labor.  And,  moreover,  Ifol -tem  t’o ws  milk 
longer,  more  tier  year. and  more  per  life  than  any 
other  breed.  Investigate  the  bin  "Blio-k-aiid-Whites." 
Send  for  FREE  Illustrated  Descriptive  lioohlet * 
The  Holstein-Friesian  Association  of  America 
F.  L.  Houghton,  Sec'y,  Box  1 05,  Brnttleboro.Vt. 
Supply  sold  to  Aug.  1st.  Place 
your  order  non  for  %  Holstein 
heifer  calves,  SIS  each,  express 
paid  i n  lots  of  5  todeliver  in  Sep¬ 
tember.  October  and  Novem¬ 
ber.  10  registered  heifers,  $150 
'each .  1 1  reentered  heif  ercal  ves, 
»10M  each.  Registered  hulls.  f  > 
up.  -  carloads  of  high  grade 
heifers,  registered  and  IliKh 
grade  cows  ami  Bel  li  shire  pigs. 
JOHN  C.  HC  AC4N,  Tally,  N.Y. 
Oftfl  extra  fancy,  well  bred  and  nicely  marked 
cows.  A  number  are  recently  fresh  and  oth¬ 
ers  due  to  freshen  within  *>u  days.  They  are  heavy 
producers  and  will  please  you.  Price  Sk75  to 
*1*45  per  head. 
Ifin  lnrge.  well  bred  two  and  three  vr.  old  heifers 
bred  to  good  registered  II.  F,  bulls.  P:  ice  *65 
to  *75  per  head.  Two  Hoe  well  hied  baiter  calves 
and  oue  pure  bred  Holstein  bull  calf  tor  S50. 
F.  P.  SAUNDERS  &  SON,  Springdale  Farms,  Cortland,  N.  Y 
Churning  Butter  for  Storage 
Should  butter  be  rinsed  more  tlnm  once, 
or  does  it  spoil  tlie  graiu  of  butter? 
Should  one  packing  down  for  Winter  use 
work  butter  dowu  more  than  twice,  first 
Yvben  churned,  second  when  packed  away, 
or  docs  it  require  more  workings?  I 
churn  once  a  week,  as  T  have  only  one 
milking  a  day.  Is  the  cream  too  old  for 
packing  Winter  butter?  MRS.  e.  e.  ir. 
Pennsylvania. 
The  churn  should  be  stopped  when  the 
butter  is  in  tbe  granular  form,  and  the 
buttermilk  withdrawn.  Then,  leaving  the 
plug  out,  slop  iu  a  little  of  the  water  to 
rinse  off  most  of  the  buttermilk  adhering 
to  the  sides  of  the  churn  and  tbe  surface 
of  tbe  butter.  Now  put  in  plug,  add 
about  same  amount  of  water  as  cream 
used,  and  turn  churn  three  or  four  times. 
Draw  off  water  and  if  milky  wash  again. 
The  danger  of  spoiling  the  grain  of  but¬ 
ter  in  washing  comes  in  churning  it  too 
much  in  tbe  wash  water. 
Butter  that  is  to  be  stored  for  Winter 
use  should  be  made  and  worked  as  ordi¬ 
narily.  Of  course,  it  must  be  pressed 
iuto  the  crock  firmly.  Cream  that  is 
fresh  would  doubtless  make  better  butter 
for  storage  purposes  than  cream  a  week 
old.  Good  results  may  be  obtained  with 
week-old  cream  if  it  is  held  cold,  or  it 
does  not  get  sour  or  tainted.  Cream  for 
storage,  butter  should  be  sweet  or  ripened 
only  slightly-  rr.  f.  j. 
DO  Cows  iust  fresh,  the  kind  that  HU  the 
pall,  come  and  see  them  milked  or  milk  them 
yourselves. 
30  t'uws  due  to  calf  soon. 
10  Registered  nulls,  extra  good  breeding. 
2o  Heifer  calves  ten  days  old,  all  sired 
by  registered  bulls, 
JOHN  B.  WEBSTER. 
Dept.  Y,  Cortland,  N.  V.  Bel I  Phono  14.  F.  S 
Quit  the  Holstein  Business?  No. 
Just  Moved.  Cramped  for  Room 
Male  calves  bred  way  up  at  prices  too  low  to  print, 
lleifer  calves,  heifers  aniicows.Xoblnff— wemnstsell. 
F.  H.  R1VENBURGH 
Elite  Stock  Farm,  Stockbridge,  N.  Y.,  (formerly  Munnsville) 
Uni  ^ITFIN^  Breed  up,  not  down.  Cheap  bulls 
II U  1.0  ■  Lille  ;uo  the  most  expensive.  We  offer 
registered  sons  of  a  35.01  lb.  sire  A.  It.  O.  dams,  at 
$125 ,  easy  payments.  Farmers  can't  afford  to  use 
scrubs  at  those  prices.  Send  for  pedigrees. 
clovkrualk  I'AKM,  charlotte, n. Y. 
Holstein  Bull  Calves-&*Hi&  £ 
King  Quality  Abbokerlc.  STEVENS  BROS.,  Wilson.  N  T. 
Tramps  Sleeping  in  the  Barn 
George  Newberry  lives  about  one  mile 
east  of  Kirkwood.  N.  Y.  On  December 
14  two  young  men.  after  9  p.  m.,  asked 
Mr.  Newberry  if  he  would  let  them  sleep 
in  his  barn.  lie  said  he  would  if  they 
would  give  up  their  matches.  They,  to 
all  appearance,  did.  They  were  given  a 
place  to  sleep  in  the  barn.  Next  morn¬ 
ing  after  tbe  Newberrys  bad  fed  the 
stock  they  asked  the  young  men  to  come 
down  to  the  house  and  have  breakfast 
with  them.  They  had  hardly  got  through 
the  meal  when  they  looked  up  and  saw 
the  barn  in  flames.  They  all  ran  to  the 
barn,  got  the  cows  out,  but  a  fine  young 
team  of  horses  was  burned.  Mr.  New¬ 
berry  lost  two  barns,  hay  and  straw, 
grain  and  farming  tools:  iti^  fact  all  the 
farm  had  produced  in  1915.  Only  tbe 
year  before  he  had  to  build  a  new  house, 
as  his  old  house  was  consumed  by  fire. 
He  had  but  very  little  insurance  on  the 
barns,  no  more  than  the  team  was  worth. 
The  tramps  made  their  escape. 
SOLON  FINN. 
Grade  Up 
your  herd  by  the  use  of  a  GUERNSEY 
HULL  and  enjoy  the  protits. 
Write  for  literature 
GUERNSEY  CLUB.  Bex  R.  Petcrbere,  N.  H 
ForSale-A  few  young  Guernsey  Bulls 
of  the  most  fashionable  breeding  and  out  of  high- 
prodneing  Hants.  Also  a  few  well-bred  heifer 
calves.  Price*  on  application.  Send  for  sale  list 
Ardmore  Farm,  Glen  Spey,  Sullivan  Co.,  N.  Y. 
For  Sale-Four  Guernsey  Bulls 
IU  month*  to  3  years  old.  exceptionally  well  bred, 
rich  in  blood  of  Ma.v  Rose.  Langwuler  I  delator,  auii 
Dairymaid  of  Pinoliurst.  Pod i genes  and  prices. 
Suunygide  Stock  Farm  -  Kiegelsville,  Pa. 
Woodcrest  Ina  Do  Kol  4th  181529,  a 
registered  Holstein-Friesian  cow  bred  and 
owned  by  Woodcrest  Farm,  Rifton,  N. 
Y\,  on  official  test  has  just  broken  the 
world’s  30-day  butter  record  in  tbe  senior 
three-year  (dd  class.  Nix  days  from  calv¬ 
ing  she  was  started  on  official  test  and 
during  30  consecutive  days  she  produced 
143.97  lbs.  butter  from  2599.4  lbs.  milk. 
This  is  a  world’s  record  at  her  age  over 
all  breeds,  and  displaces  tbe  former 
world’s  champion  by  2.73  lbs.  Woodcrest 
I  tiit  I>e  Kol  4th’s  best  seven-day  record 
was  34  55  lbs.  butter  from  518.0  lbs. 
milk,  made  10  days  after  calving.  Iler 
best  single  day’s  record  was  5.00S  lbs. 
butter  from  105.9  lbs.  milk. 
Sophie’s  Tormentor  Jerseys 
**  production  our  Watchword.** 
We  have  just  received  from  the  pres*  our  SPRING, 
19IB,  BULL  LIST  It.  will  pay  you  to  send  for  it. 
RAYMOND  L.  PIKE,  Mgr. 
Geneva  s-:  Ohio 
JERSEY  CATTLE  FOR  PROFIT 
Bull  calves.  $25  ami  up;  heifers.  450  and  up.  All 
registered.  R.  F.  SHANNON,  Renshaw  Bldg..  Pittsburgh,  Pa. 
aiu-lwo  (2)  r 
Registered  stock, 
mg  Jersey  Biilta-.SESS'SS 
L.  G.  FORBES,  Manhasset.  L.  I. 
Mabel:  “Was  your  bazaar  a  success?" 
Gladys:  “Yes,  indeed;  the  minister  will 
have  cause  to  be  grateful.”  Mabel:  “How 
much  were  the  profits?”  “Gladys:  “Noth¬ 
ing.  The  expenses  were  more  than  the 
receipts.  But  ten  of  us  got  engaged,  and 
the  minister  is  in  for  a  good  thing  in 
wedding  fees.” — Credit  Lost. 
Three  of  our  cows  have  yearly  official 
records  which  average  23158  lbs.  milk, 
1060  lbs.  butter.  Choice  bull  calves  for  sale 
Penshurst  Farm  -  Narberth,  Pa. 
A  Seven 
Mouths 
For  Sale 
Andrew  Casterlina 
Dover,  N-  J. 
Ayrshire  Heifer 
