PUSH HAM 
January 14, 1922 
Cream Substitutes 
One of ray neighbors, who takes his 
cream to the city, tells me that his cus¬ 
tomers are not so anxious to buy his 
cream now, because of a new sort of 
cream being made. He claims that many 
families make it themselves, while others 
purchase it from a large milk dealer in 
that city. The cream will remain sweet 
regardless of the time it stands. When 
first made, it is of the consistency of milk, 
but when left standing in a warm room 
it becomes as thick as cream. Is this an 
oleo product? Cau you tell how it is 
made? l. G. 
Rockville, Conn. 
Milk and cream have often been 
treated with various products, such as 
viscogen. gelatine, agar, egg white, corn¬ 
starch and similar compounds, with the 
object in view of increasing the viscosity 
of cream, improving the whipping qual¬ 
ities. or simply to deceive the consumer 
in regard to fat content. 
The laws regarding the sale of milk 
and cream almost without exception pro¬ 
hibit the addition of any foreign sub¬ 
stance to milk or cream sold as the pure 
product. Even the milk compounds which 
contain vegetable ami animal fats, as 
oleo and cocoanut oils, would come under 
the above classification. In an event of 
sale of such an adulterated product as 
the natural product, the person handling 
the product would be subject to legal 
action. The use of some distinctive 
qualifying word would place the product 
in another class along with the various 
proprietary lactated foods, of which a 
great number are on the market. We 
are not familiar with the practices used 
in homes for the making of such products. 
Therefore we hesitate to give any direc¬ 
tions. knowing that such information 
might work to the detriment of the legiti¬ 
mate products’ sale. j. w. n. 
ft. in height iu front and 4% ft. in the 
rear. It should be airtight on all sides 
but the front, which latter should face 
the smith or southeast. Ample window 
space should be provided in the front so 
that sunlight may flood the interior, and 
either window or other opening should 
provide for the most abundant ventila¬ 
tion. As the cost will depend entirely 
upon how it is built and local prices for 
labor and material, no estimate of this 
can he given, but any local carpenter 
should he able to provide this when the 
style of building is decided upon. 
2. Good hay should be fed to a milk 
goat, clover hay being the best. In addi¬ 
tion. some grain should be given. Oats 
and wheat bran are among the best of 
the grain foods. Corn is also excellent. 
Any of the garden vegetables will be rel¬ 
ished by the goat, and clean table scraps, 
bread, and the vegetable parings from tile 
kitchen help to make the goat’s daily 
ration. If pasture and browse over rough, 
wooded land is available, so much the 
better; less food at home will need to be 
provided. A milk goat cannot be expect¬ 
ed to give a large quantity of milk on 
what it can pick up around the premises, 
however. It should be well fed. with hay 
and grain as the basis of its ration. 
M. B. D. 
O neglect 
any dis- 
1 comfort of 
W^,-\ the udder 
or teats is 
costly. The 
slightest 
soreness or abnormal condition 
makes the cow restless and re¬ 
duces the flow of milk. 
Cuts, Chaps, Scratches, any con¬ 
gestion or inflammation can be 
quickly cleared up by using Bag 
Balm, the great healing ointment 
for cows. Caked Bag is promptly 
reduced by thi* noftening remedy. A 
great aid In trenting Bunches and Cow 
Pox. 
Bag Balm, in the liberal 60c package, is 
inexpensive insurance against serious 
troubles. Keep a package on hand. Sold 
by general stores, feed dealers and drug¬ 
gists. Booklet, 4 ‘Dairy Wrinkles," Free. 
DAIRY ASSOCIATION CO. 
Lyndonville, Vt. 
Cost of Feeding a Hen 
| In a recent statement credited to Prof. 
Kirkpatrick of the Connecticut egg-laying 
contest, we are told that the annual cost 
of feeding a hen is about $2 per year. 
Can it be possible that the figures are as 
low as this? The general impression is 
that, the yearly cost is much higher.] 
It has nor been possible for us to work 
Up all the tallies regarding the last laying 
contest, but we know from records cover¬ 
ing the past 10 years that the Leghorn? 
will average right around 75 lbs. of feed, 
and the Rocks, Reds and W.vaudotles 
from So to 00 lbs. of feed during the 
year. Our last car of grain cost $3$ f. 
o. b. Storrs, and the hist ear of mash cost 
834.70 f. o. b. Willimantie. 01 ,«3S in 
Storrs, allowing ,83.30 for cartage, which 
is a little more than we usually pay. 
The average price of grain and mash <>n 
the above basis is .81,00 a hundred. Al¬ 
lowing 75 Il>s. for the light breeds, this 
means 81.-13 per lien for the year, and on 
an allowance of 00 lbs. for the heavy 
breeds it figures .81.71 per lion. Remem¬ 
bering that in our contest last year 
there were about 50 per cent of each. light 
and heavy, which menus then that the 
average expenditure for grain and mash 
is 83.57, l have allowed 43 cents pet hen, 
or a total of 8430 for the 1,000 itetts in¬ 
volved. to cover cost of grit, shell, char¬ 
coal and green food. I may sav that in 
general I think these incidentals are usu¬ 
ally excluded when noult.rymen are talk¬ 
ing about the cost of feeding a hen. For 
the most pan. they seem to consider only 
the mash and the grain. If this is the 
case wit it your cor re spot ul rat, we cau use 
43 cents a year per hen to cover wast¬ 
age, loss by rats, changes in market 
price, and still lie within $2 per capita. 
I know of several commercial poultry men 
in out* State who will subscribe t" the 
belief that their hens are now being fed 
at .82 a head or less. w. F. KIRKPATRICK. 
Hard Churning; Strong Butter 
1. Will you advise about churning 
cream that apparently will not gather or 
make butter? We have only one vow. 
She will he fresh about the middle of 
March. She was fresh about the first of 
last Match. The last few weeks we have 
been unable to make any butter from 
her cream, no matter how soon the cream 
is churned. Is there any known method 
whereby we can overcome this trouble? 
2. During the Summer my wife put away 
about 25 lbs. of butter in brine. We 
have just started to use same, but find 
it is strong. Do you know of any way 
that this hotter may he made useable for 
table purposes? Is there any known 
method by which butter may ho stored 
in the Summer so it may be useable dur¬ 
ing the Winter, and not become strong, 
as is our case? ,T. c. K. 
Ohio. 
1. Difficult churning in your case is 
due to the fact that your cow is well 
advanced in her lactation period. The 
fat globules at such times become much 
smaller than usual, and iu the case of 
some individual cows the butter will not 
churn at all. The butter will churn sat¬ 
isfactorily as soon its the cow freshens 
again. It might help some if you ripen 
the cream to a higher degree of acidity 
and churn at a higher temperature. These 
suggestions, however, will not always 
overcome difficult churning in the case of 
some cows. 
2. When butter has been stored at home 
for several months and lias a so-called 
“strong flavor,” it is impossible to re¬ 
store a desirable flavor. The undesirable 
flavor may be improved a little by work¬ 
ing the butter over again in the churn. 
The butter should he mixed with good- 
flavored buttermilk or sour milk and 
churned for several revolutions of the 
churn. The buttermilk is then draw-a off 
and the butter washed thoroughly in at 
least four waters. It can then be removed 
from the churn and worked so as to re¬ 
move as much water as possible. The 
churning with buttermilk will cover up 
to a good extent the strong flavor, and 
the subsequent washings will likewise 
improve the flavor. Such procedure will 
make it possible, perhaps, to use the but¬ 
ter and avoid loss, but the quality of the 
butter will hare been lessened in that it 
will not have as good appearance or body 
as before. The butter cannot he sold, 
exceot at a very low price. This method 
is a-Located merely to improve the flavor 
so tb-ii vour butter can lie used at home 
and veil! not prove a total loss. Home 
preservation of butter lias been discussed 
several times in these columns, j. W. B. 
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324 State Street Binghamton, N. Y. 
At Druggists a.nd Praters with 
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WILSON FEED MILL 
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small grain- 
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Send for Catalog 
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MINERAL#, 
^COMPOUND 
MaXS ‘ Will you dance with mo this 
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83.25 Box guaranteed to give sausiaction or money 
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MINERAL REMEDY CO. 461 Fourth Ave., Pittsburgh, Pa. 
Feed It Straight 
Made from cottonseed meal, corn gluten meal, linseed 
meal, corn gluten feed, dried brewers’ grains, corn oil meal, 
wheat bran, hominy meal and salt. 
Analysis: Protein 20%, Fat 5%, Carbo¬ 
hydrates 55%, Fiber 9%. 
Results: We ask you to try it and judge it for yourself. 
Chapin & Company’s reputation for manufacturing good 
feed stands behind Ajax. We use exactly the same ingre¬ 
dients as we do in Unicorn. 
Compare Ajax with any other 20% feeds on the market as 
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ANALYSIS 
PROTEIN 
FAT 
FIBER 
uswHroMu: 
Size of Henhouse; Feeding a Goat 
1. I have 125 White Leghorn pullets 
which are likely to lay in the next three 
months HOW much will it cost to build 
a shed for them, and will you state all 
the dimensions? 2. Will you give me a 
good ration of feed for a Maltese goat? 
Our goat has been giving us from two to 
three quarts of milk a day. hut she caught 
a cold, and ever since we have been get¬ 
ting about one glass of milk only. r. o. 
Rosedale. N. Y. 
1. A poultry house 10 by 30 ft. in size 
would he suitable for 125 pullets, giving 
room for a few more to he added if it be¬ 
comes advisable to increase the size of the 
flock. Such a house should he about 7 1 /. 
MANUFACTURED BY 
CHAPINS-CO. 
HAMMOND.IND. 
327 S. La Salle Street 
Chicago, Ill. 
CHAPIN & COMPANY 
131 State Street 
Boston,'Mass. 
