RURAL  NEW-YORKER 
1017 
Live  Stock  Notes 
Cooling  Milk  on  the  Farm 
Part  I. 
The  two  fundamental  factors  in  pro¬ 
ducing  a  high-grade  milk  are  keeping  dirt 
and  bacteria  out  of  the  milk,  and  cooling 
the  milk  and  keeping  it  cold.  At  this 
season  of  the  year  this  latter  factor  be¬ 
comes  of  very  great,  importance.  The 
producing  of  milk  under  strictly  clean 
conditions  is  no  excuse  for  not  cooling 
this  milk  properly,  neither  is  the  proper 
cooling  of  milk  a  cure-all  for  dirty  milk. 
Effect  of  Varying  Temperatures. — 
In  studying  the  necessity  for  cooling  milk 
the  questions  arise :  Hoav  soon  after 
milking  should  my  milk  be  cooled?  To 
what  temperature  should  it  be  cooled? 
In  order  to  answer  these  questions  we 
must  have  some  factor  or  term  for  meas¬ 
uring  the  effect  upon  the  milk  of  holding 
it  various  times  at  various  temperatures. 
In  searching  about  in  the  various  tests 
put  to  milk  we  find  that  the  bacteria 
count  of  the  milk  is  our  best  possible 
guide,  since  thp  number  of  bacteria  in 
milk  is  determined  by  both  the  time  and 
temperature  at  which  the  milk  is  held. 
Different  experiment,  stations  have  done 
considerable  work  on  this  point,  to  em¬ 
phasize  the  necessity  of  cooling  milk  to  a 
low  temperature,  and  doing  it  soon  after 
it  is  drawn.  The  following  figures  taken 
from  B.  A.  L.  Bulletin  No.  98  are  very 
striking, 
Effect  of  time  and  temperature  on  the 
growth  of  bacteria  in  milk. 
No.  of  bacteria  per  e.  e. 
Temper- 
ature 
Sample 
24  lirs. 
48  lirs. 
9G  hrs. 
39°  F. 
(1) 
2.400 
3.600 
218.000 
(2) 
38.000 
50.000 
4,300.000 
40°  F. 
(1) 
3,100 
12,000 
1.480.000 
(2) 
42.000 
3)10.000 
12.200,000 
50°  F. 
(1) 
11.000 
540,000 
(2) 
89.000 
1,940.000 
55°  F. 
(1) 
18.800 
3,400.000 
(2) 
187.000 
3S,  000.000 
CO"  F. 
h) 
180,000 
28,000,000 
(2) 
900,000  lliS.000,000 
Both 
of  the 
samples 
were  produced  tin- 
dor  better  than  ordinary  conditions  as 
can  be  seen  by  the  counts  after  124  hours 
at  an°  F. 
The  following  figures  from  a  Storrs, 
Conn.,  bulletin  show  the  effect  of  holding 
a  sample  of  poor  milk  at  50°  F.  for  24 
hours. 
Bacteria 
per  c.  e. 
Milk 
drawn 
.  153.000 
After 
1  hour 
at  59 
F . 
After 
4  hours 
at  59° 
F . 
After 
7  hours 
at  59° 
F . 
After 
0  hours 
at  59" 
F . 
After 
24  hour; 
>  at  59 
!■ . 
.  85.0uo.000 
By  studying  these  two  tables  the  an¬ 
swer  to  our  two  questions  can  be  easily 
seen  ;  first,  milk  should  he  cooled  at  once 
after  milking,  the  sooner  the  better ; 
second,  milk  should  be  rooled  and  held  on 
the  farm  at  least  below  50°  F.,  and  pre¬ 
ferably  to  40° F. 
Why  bother  with  iliis  cooling?  Simply 
because  the  milk  is  a  safer  and  better 
food  product,  and  if  it  has  not  always 
brought  more  cash  in  the  past,  it  is 
bringing  more  today,  and  will  in  the 
future. 
The  two  general  methods  of  disposing 
of  milk  are  in  bulk,  in  cans  and  iu  bottles. 
Some  of  the  same  methods  of  cooling  are 
applicable  to  both  classes  of  milk,  hut  the 
cooling  of  bulk  milk  will  he  discussed 
first.  In  general  there  are  about  five  gen¬ 
eral  methods  of  pooling  bulk  milk. 
1.  Setting  cans  of  milk  in  still  air  refrigerator. 
2.  Setting  cans  of  milk  in  running  water. 
3.  Setting  cans  of  milk  in  ice  water. 
4.  By  running  milk  over  a  cooler. 
5.  Coaling  by  mechanical  refrigeration. 
The  first  method,  namely,  that  of  sim¬ 
ply  setting  the  cans  of  milk  in  a  still  air 
refrigerator,  would  he  the  easiest  way  to 
cool  milk  if  it  proved  to  be  practical.  I 
say  still  air,  because  while  cold  air  in  cir¬ 
culation  will  cool  faster  than  still  air, 
there  would  be  no  power  on  the  majority 
of  the  farms  to  run  a  fan  even  though 
the  milk  could  be  properly  cooled  by  so 
doing.  As  a  matter  of  fact,  it  could 
not  he  perfectly  cooled  even  by  circu¬ 
lated  aii*.  Air  takes  heat  out  of  cans 
of  milk  very  slowly,  and  hence  it  is  a 
poor  cooling  medium.  To  show  how  in¬ 
efficient  this  method  of  cooling  milk  is, 
the  writer  carried  on  an  experiment  cool¬ 
ing  a  40-qt.  can  of  milk  in  still  air,  ice 
cooled  refrigerator  at  a  temperature  50° 
F.,  and  in  a  mechanically  refrigerated 
refrigerator  at  a  temperature  of  2,2°  F. 
Two  full  cans  of  milk  were  placed  in 
each  refrigerator.  One  can  in  each  lot 
was  stirred  every  15  minutes.  Tempera¬ 
tures  were  taken  every  15  minutes.  The 
results  appear  in  the  following  table: 
Table  I.  showing  time  required  for  cooling  stirred’ 
ami  unstirred  milk  in  40  qt.  eans  iu  still  air 
refrigerators  at  the  temperatures 
of  50  F.  and  32  F. 
50”  F.  Refrigerator.  32’ F.  Refrigerator. 
Milk  Milk  Not  Milk  Milk  Not 
Stirred  Stirred  Stirred  Stirred 
Tirne 
Temperature  ° 
F. 
8  A. 
M . 
92 
92 
92 
92 
8:15 
92 
90.5 
8:30 
90 
89 
8:45 
89 
92 
S7 
90 
9:00 
87 
91.5 
85 
89 
9:15 
85 
90 
S3 
87 
9:30 
84 
90 
81 
86 
9:15 
S3 
88.5 
79 
84.5 
10:00 
81 
8G 
77 
84 
8  A, 
hrs 
M„  24 
later. 
•  . 
58 
46 
A  study  of  the  table  shows  that  where 
warm  milk  (92°  F.)  is  placed  in  an  ice- 
cooled  refrigerator  for  two  hours,  the 
temperature  of  the  milk  is  lowered  to 
Sl°  F..  when  it  is  stirred  with  a  conical 
can  stirrer  every  15  minutes,  and  to  8<>° 
F.  when  the  milk  is  not  stirred.  In  24 
hours  the  unstirred  milk  had  been  cooled 
to  58°  F.  only  and  had  gone  slightly 
sour.  In  the  mechanically  cooled  room 
the  stirred  milk  was  cooled  4  degrees 
lower  and  the  unstirred  milk  2  degrees 
lower  in  2  hours.  In  24  hours  the  un¬ 
stirred  milk  had  cooled  to  40°  F. 
From  this  data  we  may  conclude  (1) 
that  stirring  milk  every  15  minutes  dur¬ 
ing  first  two  hours  of  cooling  results  in 
a  temperature  5  degrees  to  7  degrees 
lower,  (2)  that  milk  cannot  he  quickly 
cooled  and  cooled  to  a  sufficiently  low 
temperature  in  either  a  room  having  a 
temperature  of  50°  F.  or  32°  F. 
Use  of  Cooling  Tank. — The  prac¬ 
tice  of  cooling  bulk  milk  in  cans,  setting 
the  cans  in  a  tank  of  running  water,  is 
very  common.  If  one  wishes  to  use  this 
method  or  to  use  ice  water,  he  is  con¬ 
fronted  with  the  problem  of  providing  a 
suitable  tank.  Wood  and  concrete  make 
the  best  materials  for  cooling  tanks,  the 
latter  to  be  preferred  because  it  is  more 
durable  and  sanitary.  In  building  a  con¬ 
crete  tank  a  drain  should  he  dug  to  the 
bottom  of  the  tank,  which  should  be  far 
enough  below  the  level  of  the  floor  in  the 
milk-room  so  that  the  top  of  the  tank  is 
about  a  foot  above  the  floor.  It  is  much 
easier  to  lift  cans  of  milk  in  aud  out  of 
a  tank  of  this  kind  than  a  tank  that  is 
set  on  the  milk-room  floor.  The  sides  of 
the  tank  should  be  re-enforced  concrete 
about  four  inches  thick  and  then  since 
concrete  is  rather  a  good  conductor  of 
heat  and  cold,  it  should  lie  lined  on  the 
inside  with  two  inches  of  compressed 
cork.  The  cork  should  be  covered  with 
metal  lath  and  a  half-inch  coat  of  a  rich 
mixture  of  concrete  put  on  for  finish. 
The  edge  of  the  tank  should  he  covered 
with  angle  iron  to  prevent  Chipping  the 
concrete  when  lifting  the  cans  in  and 
out.  The  cover  of  the  tank  may  be  of 
wood,  and  be  hinged  on  the  back  edge  of 
the  tank.  This  makes  a  tank  that  is  not 
very  expensive,  and  one  that,  will  stand 
for  all  time.  h.  e.  judkins. 
The  Dog  for  Children 
E.  .T.  L.  will  probably  find  from  the 
replies  to  her  question  that  there  is  no 
one  best  dog  for  children.  She  asks  for 
a  dog  to  protect  her  children  from  possi¬ 
ble  drowning,  and  I  would  suggest  the 
Newfoundland.  They  take  naturally  to 
water  and  are  easily  trained  to  rescue 
persons  from  water  or  even  to  prevent 
their  going  into  it,  and  they  have  the 
strength  to  enforce  their  will.  A  shep¬ 
herd  and  Newfoundland  cross  would  also 
make  an  excellent  dog  for  this  purpose.  A 
small  dog  might  give  an  alarm  in  case  of 
accident,  but  E.  ,T.  L.  wants  her  children 
and  not  an  alarm  given  too  late.  Teach 
the  children  to  swim.  h.  w.  butts. 
Massachusetts. 
We  never  thought  the  kind  of  dog  mat¬ 
tered  particularly  in  the  selection  of  a 
general  caretaker  for  children,  except  that 
of  course  if  he  is  expected  to  protect 
them  from  drowning  he  must  be  heavy 
enough  to  get  them  out  of  the  water  if 
they  get  in.  Any  dog.  of  any  intelligence 
whatever,  will  naturally  protect  the  child 
or  children  with  which  he  becomes  accus¬ 
tomed  to  play,  and  if  he  isn’t  too  friendly 
toward  strangers  the  fact,  might,  in  many 
instances,  he  a  distinct  advantage.  A 
dog  with  whom  anyone  could  make  friends 
ueed  not  necessarily  be  much  protection 
in  a  city.  In  short,  any  good,  intelligent 
dog,  with  a  little  training,  should  be  a 
perfectly  safe  and  dependable  companion, 
while  an  untrained  puppy,  however  valu¬ 
able,  could  not  be  of  much  use.  R.  A. 
N.  Y.  State  Dairymen’s  Summer  Meeting 
On  July  25,  the  State  Dairymen’s 
Association  will  hold  a  meeting  at  War¬ 
saw,  Wyoming  Co.,  N.  Y.  There  will  be 
sessions  morning,  afternoon  and  eveuing, 
at  which  the  following  program  will  be 
carried  out.  All  interested  in  dairying 
are  urged  to  attend. 
Morning  Session  9.00-12.00,  Fair 
Grounds.  Demonstration — Cow  Judg¬ 
ing,  Milk  Testing,  Sediment  and  Bacteria 
Tests.  Conducted  by  Prof.  W.  A.  Stock¬ 
ing,  Dairy  Department,  College  of 
Agriculture,  Ithaca,  N.  Y. 
Afternoon  Session  1. MO-4 .00,  Farmnn 
Theatre.  Address  of  Welcome,  E.  T. 
Gay,  Attica.  N.  Y.  Response,  W.  E. 
Dana,  Avon,  N.  Y.,  President  New 
York  State  Dairymen’s  Association. 
Address.  “Dairying  in  Western  New 
York,”  F.  B.  Keener.  Warsaw,  N.  Y. 
Address,  “Clean  Milk,”  Prof.  W.  A. 
Stocking. 
Evening  Session  8.00-10.30,  Farman 
Theatre,  Address,  “The  Future  of 
Dairying,”  Prof.  II.  E.  Cook,  Dean 
School  of  Agriculture,  Canton,  N.  Y. 
Address,  “Dairy  Interests  of  New  York 
State,”  Clias.  S.  Wilson,  Albany,  N.  Y.. 
Commissioner  of  Agriculture.  Round 
Table  conducted  by  Geo.  E.  Hogue, 
Arcade,  N.  Y. 
Guaranteeing  a  Horse. — A  case  re¬ 
cently  tried  before  an  English  court,  will 
interest  American  farmers.  There  was 
an  auction  for  horses.  One  mare  was 
offered,  and  the  auctioneer  described  her 
as  a  good  worker  in  good  condition,  and 
subject  to  unc  day’s  trial.  She  was 
bought  by  a  farmer,  but  the  morning 
after  the  sale  the  mare  took  cold  and 
was  not  in  condition  for  making  a  fair 
trial.  The  time  was  extended,  but  be¬ 
fore  the  trial  could  he  made  this  horse 
died  of  pneumonia.  The  farmer  had  al¬ 
ready  paid  (he  price  for  the  mare.  The 
man  who  sold  her  declined  to  pay  hack 
his  money  and  the  farmer  brought  suit  to 
recover.  The  county  court  decided  in 
favor  of  the.  man  who  sold  the  mare,  but, 
the  higher  court  reversed  this  decision 
and  held  that  the  property  passed  at  the 
fall  of  the  auctioneer's  hammer.  It  was 
the  business  of  the  person  who  bought 
the  mare  to  prove  that  the  guarantee  had 
not  been  fulfilled  and  in  this  case  the 
sickness  <  f  the  mare  had  prevented  such 
guarantee,  therefore  they  ordered  the  auc¬ 
tioneer  to  pay  back  the  purchase  money 
to  the  farmer.  In  this  case  the  County 
Farm  Association  took  charge  of  the  case 
and  helped  put  it  through  the  court. 
GRADE  H0LSTEINS 
FOR  SALE 
9  Of!  ex,r:l  fancy  ,well  bred  anil  nicely  marked 
a, vets.  A  number  are  recently  fresh  aud 
others  duo  lo  freshen  within  till  days.  They  are 
heavy  producers  an<l  will  please  you.  Price 
#7  5  to  #12.1  per  head. 
IDO  Drsje.  well  bred  two  and  three  year  old 
hel  furs  bred  to  food  registered  11.  F.  bulls. 
Price  #65  to  #7  5  per  head.  Two  flue  well  bred 
heifer  calves  anil  one  pure  bred  Holstein  bull 
calf  lor  #50, 
F.  P.  SAUNDERS  S  SON,  Sprinqdalc  Farms,  Cortland,  N.Y. 
SHEEP 
For  Sale-Two  Hundred  Good  Grade  Ewes 
with  lambs;  one  registered  Tunis  ram;  ten  regis¬ 
tered  ewes  with  lamb:  two  registered  Shropshire 
rams.  THE  ANSONIA  FOREST  PRODUCTS  CO..  Ansonia.  Conn. 
Shropshire  and  Southdown  Rams  qn'quv'st 
reasonable  prices.  Niaoara  Slock  Farm,  Lewiston.  N.  Y. 
HORSES 
Pays  The 
Freight  & 
Buyers  fare 
offers  more  Stallions  ot  service¬ 
able  age  by  the  Sin.000  Champion 
CA  KNOT  (tiSIMS)  thiin  does  any 
other  breeder  in  America  For 
Perrherons,  Belgians,  Holstein 
Cattle  or  Shetland  Ponies,  write 
forent.  Prices  right,  Tenustosult. 
A.  W.  GREEN. 
Middteilvld,  Ohio  K.  U,  Station, 
East  Orwell,  O.  on  Conns-  R.  K. 
FOR  SALE  8-YR.  OLD  MARE 
and  2-year  colt.  Pan  be  nsed  to  harness  or  saddle. 
Mountain  Brook  Farm,  Mohegnn  Lake,  N.  Y. 
SWINE 
FOR  PURE  BRED  TAMWORTH  SWINE 
write  or  visit  WKSTVJKW  STOCK  FAKM,  R. 
F.  1),  No.  1,  Winston. Salem.  North  Carolina 
s»u*  Registered  Duroc  Jersey  Pigs 
Front  selected  stock.  G.  E.  WARD  CO.,  lac.,  Raveoa.  N.Y. 
LUE PIGS 
shall  oiler  a  few  trios  of  “  Sapphire”  (Bine) 
Pigs  for  sale  for  shipment  this  rummer.  About  five 
trios  allotted  to  each  State  fov  1910  delivery.  NEW 
ENGLAND  LIVESTOCK  CO.,  Lynn,  Mass.  Teleoraph  and  Mail 
LARGE  BERKSHIRES  AT  HIGHWOOD 
Fall  boars  weighing  W0  and  better.  Unrelated  sown  bred 
or  open.  If  you  want  the  undersized  Berkshire,  at  cheap 
prices,  don't  come  here.  If  you  are  after  the  big  bone,  big 
litter  kind,  at  fair  prices,  we  ear,  make  a  permanent 
customer  of  you.  H.  C  S  M  8  HDRriNUINi:  »(nr  IS.  II, inline,  *.f. 
Berkshire  and  O*  f .  C*  Swine 
We  offer  for  sain  one  lierhshho  boar  old  enough  for 
service.  Berkshire  gilts,  bred  nnd  open,  and  pigs 
of  both  breeds,  Lined  individuals:  excellent  breed¬ 
ing;  satisfaction  guaranteed.  Prices  reasonable 
TAHBKLI,  FARMS,  Smlthville  Flata,  N.  Y. 
SpringbankHerd  of  Berkshires 
April.  1910,  weaned  shotos.  One  2-year-old  sow.  far¬ 
rows  July  ifi.  Charmer's  Champion  5th,  No.  208200, 
at  head  of  Herd.  J.  E.  WATSON,  Prop.,  Marbledale,  Ct. 
Green 
Purebred  Berkshires  e^enhe^'sex? It 
Feeders  cheaper.  CLOVEROALE  FARM,  Charlotte.  N.  Y. 
REG.  BERKSHIRES 
H.  GK1MSIIAW 
North  Fast,  Fa. 
Registered  Cheshire  April  Pigs  gie^wvork 
Prize  0.1.  C.’s  Bred  at  Greenbraes 
Ten-weeks-cdd  pigs,  either  sex,  sired  by  Colonel 
Lee.  prize  boar.  Prolific,  healthy  stock,  raised  by 
up-to-date  methods.  Prices  very  reasonable.  Ab¬ 
solut-'  satisfaction  guaranteed. 
GREENBRAES  FARM  -  Monroe,  N.  Y. 
—The  New  York  Fanners’ 
bog-  We  have  some  very 
nice  young  gilts  ready  to 
breed  and  we  are  now  booking  orders  for  pigs  for 
spring  delivery.  For  particulars  address  The  Depart¬ 
ment  of  Animal  Husbandry,  Cornell  University,  Ithaca.  N.  Y. 
Cheshires 
Of  C*  C\X7IMC  5n  Choice  March  and 
.  1.  L.  ^  W  1IN  L  April  pigs,  pairs  and 
Farmers’  prices. 
trios  no  Akin,  at 
Clover  Leaf  Stock  Farm,  Munree.Mich. 
Ratriefarari  fl  I  fl  r>  weeks  old.  Bred  from  large. 
itcglalclcU  U.  I.  U.  8  healthy,  prolific  stock.  Satis¬ 
faction  guaranteed.  Nelson  N.  Alexander.  Harriniaii,  N.Y. 
RhpstprW  '«  anflfl  I  0  service  boars.  BROOU 
I  untJSTer  "•  S  dnuu.  I.  U.  3  SOWS  AND  PIGS.  Reg. free. 
ENTERPRISE  DAIRY  FARM.  John  L.  Van  Horn.  Prop.,  Troy,  Pa. 
DOGS 
Beautiful  ,V\uhci*,e1  Scofch-lrish  Shepherd  Pups 
best  in  world  for  herding  sheep.  A  fanner’s  watch 
dog  and  out-door  playmate  for  children.  Docile, 
very  intelligent  and  extremely  pretty*. 
M.  W.  ADAMS,  Anchorane  Farms.  Hiqhland,  Ulster  Co.,  N  Y. 
Scotch  Collie  Puppies  s-,s  weeks  ol,L  -• 
BERKSHIRE  PIONEER  POULTRY 
$4.01); 
YARDS, 
females,  $2.00. 
Berkshire,  N.  Y. 
Airedale  Terrier  Puppies  mif?  t^n  chlmpiou  som 
dan  Swivtiler)  All  stone  Black  Oak.  York  Master  Key 
ainlUbampiou  liarryJones.  Frank  P.  Mead.  Amenia.N  Y. 
For  Sale- Airedale  Dog-Puppy  Xlum 
0 
_  _  _  specimen. 
Eligible  to  registration.  F.  M.  PEASLEY,  Cheshire,  Conn. 
rid  your  p  L  .j  a  L®  DJa  Qtnnlre  Wlt1'  *  terrier.  ihuvo 
PLACE  OF  UIIULR3,  naiP»  OIUIlIRe  lliem.  Air«’J. tie*-:  Irlrhund 
|  ScoIv.1l  CdglKtcrva  umJ  indue lL  Allslonc  Kennels,  Bound  Brooh,  N.  J. 
Female  Collie  Pups  StoMmSSftuSSS 
have  room.  Order  at  once  from  ad  v.  t  atalog  Free. 
EDWIN  A.  SOUDER,  Box  K,  Telford,  Pa. 
rOt  I  IF  P/l  PC— The  intelligent  kind.  Write 
LI-1  Nelson  Bros.,  Grove  City.  Pa. 
AiredalePuppies 
AIREDALE  PUPS  “r,f; 
Tyred.  Price  moderate.  M.  von  Lohr,  Media,  Pa. 
Tunis  Sheep 
both  sexes.  Write  for  literature  and 
prices  to  J.  N.  McPherson,  Scottsville.  N.Y. 
Airedale  Pups 
at  farmers’  prices. 
REGER  FRUIT  FARMS.  Flanders,  N.  J. 
AIREDALE  TERRIERS 
Most  Popular  Don  today  bcoarae  of  «^rllng  m.-nr ,  IpKAL  KOI*  FOULTRYMAN, 
guitrita  bird*.  •  ill  a  rut  *  .  *V  unlca.  lNl)Ii?i'KNSAuI..K  IN  ORGHAKD.  l’KKKl.KNN  VV  A  TGI  I 
kvvt  VI  .  I  '•  i  K  N  i » J  I>  H  A  V  M  \  1  (ox  rhlltlivu. 
ABSOI.TJTKT.V  K»;Affi>«S  OSfd  by  AIM**  m  fcrrnchvK),  faithful,  highly  i 
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fee  cxpivM  iBtobt**  «*>  WtstCP,  N.  J.  drdlvrry,  h^nombl*'  df.xHng,  s&ttafaii- 
tion  guaranteed.  HocUdt. 
VIltEKT  KF.\  N  EL,  Ibv  L».  WKsTOV  N.  J . 
1 
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