MlWwrLZ^ 
Vot. XLIV. No. 1861 . 
NEW YORK, SEPTEMBER 26 , 1885 . 
PRICE FIVE CENTS. 
$2.00 PER YEAR. 
[Entered according to Act of Congress, in the year 1885, by the Rural New-Yorker in the office of the Librarian of Congress at Washington.] 
tested for butter in 1883, and on eight quarts 
of ground oats and pasture made 17 pounds 4 
ounces of salted butter. 
She is a typical Jersey both in form and 
color, and presents a showy appearance. As 
we saw her in her stall adjoining the famous 
Mary Anne of St. Lambert, with Canada's 
John Bull on one side and the famous cows of 
the Oaklands herd on the other, she seemed a 
veritable queen of the Jerseys, and it is not 
surprising that she should have been awarded 
sweepstakes prizes wherever exhibited. 
Unfortunately the end of her left horn has 
been broken, accounting for its crooked ap¬ 
pearance in the illustration; it does uot, how¬ 
ever, detract materially from her beauty. 
She has a more affectionate, and therefore a 
more beautiful appearance, than even the fa¬ 
mous Mary Anne, although, as a matter of 
course, she does not attract so much attention 
from visitors. She is the property of Mr. Ve- 
the best methods of each. After this, make 
up your mind what you need for your dairy, 
considering size and all the conditions and cir¬ 
cumstances. Go to the dealer in whom you 
have the most confidence, consult him freely, 
listen to all his explanations and suggestions, 
use your own judgment, and buy accordingly, 
Asa rule, buy the simplest articles; they are 
less liable to get out of repair. Avoid all 
rough surfaces and sharp angles, where dirt 
may collect or ferments may be retained. 
Simplicity and neatness are important points 
in everything pertaining to the dairy. 
THE HERD 
should be composed of healthy, thrifty ani¬ 
mals, giving a good flow of rich milk. Pull- 
bloods will be too expensive for practical 
dairying, unless you wish to couple with it 
fancy breeding. Grades are usually available 
at reasonable prices. There may be some dif- 
less of their qualities. Good milk 
never came 
from poor food and foul water. Let the 
milking be doae in a cleanly manner, and in a 
sweet atmosphere. Foul air inhaled by the 
cow will impart taint to the milk. Clean the 
udder before milking, so as to keep all filth 
out of the pail. Once in the milk, no strainer 
will take out what is dissolved. Milk readily 
absorbs odors, and more especially if it stands 
in an atmosphere warmer than itself. Every¬ 
thing which the milk touches must be carefully 
rinsed, then washed in water as warm as the 
hands can bear,bat no warmer. Clean soap will 
do no barm. Some use soda in the water; but 
borax or ammonia is better. When washed, 
scald every article with water boiling-hot, 
and follow by giving it a good airing. A sun 
bath is a good thiag. Milk things treated 
in this way, have a smell that is grateful 
to the olfactories and a certificate of cleanli¬ 
ness. 
1 i"Mr'nr-M rnm HANDLING MILK. 
Set your milk for 
cream-raising as 
soon as possible after 
it is drawn from the 
cow, and before it 
has time to cool. 
I Every degreeoftem- 
J perature lost is a 
'■is I waste of the force 
® I that separates the 
I cream from the 
milk. The cream 
fal'' rises fastest when 
t W& the temperature is 
^*£0 ' falling; slowly when 
• f the temperature is 
. -' $ stationary; and lit- 
f tie, if at all, when 
a VVJ the temperature is 
rising. The watery 
-h'-WS and caseous portions 
of the milk, being 
^ better conductors of 
^ heat,cool and shrink 
*•. ^ c&pl faster than the fat 
,• r** / globules. This makes 
| \ the fat so much the 
lighter relatively, 
U and hence it rises 
more rapidly, by 
U force of gravity, as 
£ a balloon rises 
t through an atrno- 
I sphere denser than 
the gas with which 
j it is filled. Agita- 
VT *4^ ( fflijlffiijffe turn of milk has been 
' A ^ Ms *’ ffwiMK found to retard the 
separation of the 
•rw*rL(l d v cream, though all 
■" other conditions re- 
OUR ANIMAL PORTRAITS, 
FAITH OF OAKLANDS, 19696, 
A GRAND DAUGHTER OF WELCOME, 166, 
HE photograph of the wonder- 
t ful little Jersey cow, from 
* which the cat (Fig. 407] was 
» made, was taken some time 
after she had calved, and 
quite early in the day, when 
her udder was not nearly fill- 
ed, and therefore she is not 
seen at her best. When she is fresh and the 
udder is full, it is of Immense size. Her vulva 
vein (never present save in very heavy milk¬ 
ers) is as knotted and stands out larger than 
any milk vein we - 
ever saw, and her 
milk veins and holes 
are unsurpassable in 
point of size; the for¬ 
mer seem to twist 
and turn all over her 
body. Shebasnever 
been forced in her 
butter or in her milk 
yield, und to dry her 
off is a matter in- £ 
volving persistence 
and patience for 
months. I 
Faith of Oaklands I ; j 
was dropped Janu- I ;| 
ary, 1876. She was ;I ^8 
bred by Clement Re- 
nouL St. Saviours, 
Jersey; sire Prince 
of the Valley P. S., 
88 H, C., out of Wei- . | 
come 166, and (Jueen if | 
of the Valley, 740 
F. S., H. G. ' ^ ' . v 
As Khedive, the $ / ‘i w- i 
sire of the great but- $ L A / 
ter cow, the late IS- JfcM 
Princess 3d, is a ,'f , }w Y 
grandson of Wel- 
come hlil i^ramiiuo- , . l| a 
ther of Faith), this £ T ' ) 
strain of blood is at- ^ 1 
trading a great deal \ 
of attention, \ ’ 
She is one of the 
two foundation cows . ^ ' 
of the O a k 1 a n d a /, 
herd, the other be- .Vt* V.y Y'lj# 
ing Oakland’s Cora, f OS--.* " • ‘ ; •, 
18858, with a record of H 
19 pounds 9X ounces ft™ i 
of butter in a week. 
',V Rural We*v-VorlceV. 
* 
(See eat iu the Ru¬ 
ral New-Yorker 
FAITH OF OAKLANDS. (From a Photograph.) Fig. 407 
main the same. 
Hence milk should 
No. 1796, page 413, vol. xfiii.) Her weight is 
750 pounds. From May fid, 1882, to April 
24th, ’83, she gave 9,265 pounds of milk (daily 
average for 355 days, 30 pounds and 7-71 of a 
pound), which produced over 1,100 quarts of 
cream. In four years she produced seven 
heifer calves, having had twius three times iu 
succession. She recently dropped a bull calf 
to Prince Pogis, the only son of Mary Anue of 
St. Lambert. 
We question if any cow of her size in any 
herd eau show such a credit balance as Faith 
of Ouklauds in production of milk, butter and 
progeny. From May fid to July 31st, 1883 (89 
days), she gave 3,617 pounds of milk—over 4% 
times her own weight; and In 94 days she 
gave five times her own weight. From August 
1st, 1883, to August 1st, 1884, she gave 8,000)* 
pounds of milk, and was dry 62 days. Dally 
average when in milk, 26)f pounds. She was 
| lancey E. Fuller,of Hamilton, Ontario,Canada, 
and was one of the first Jerseys owned by him. 
BUTTER-MAKING FOR BEGINNERS. 
T. D, CURTIS. 
DAIRY APPARATUS. 
Write to reliable dealers for lists of dairy 
implements, with prices. Study the lists, and 
note the different urtieles and styles of each. 
Theu visit as many noted dairymen as you 
can; see what they use, how they use the dif¬ 
ferent implements, how their dairy rooms are 
fitted up, and with what conveniences, their 
mode of handling milk, cream and butter, the 
quality of their goods, and all the details. 
Time spout iu this way will be well repaid. 
Note every particular so as to compare the 
work of each with that of the others ; see 
whereiu improvement can be made, and adopt 
fieulty iu getting just what you want, but buy 
the best you eau. Then buy the beat pure- 
blood bull you can get. of the breed wbich you 
prefer. Never use any other, aud continue 
to use the same breed, unless there are very 
strong and convincing reasons to believe that 
a cross will be advantageous. In crossing, 
still adhere to pure blood, and get the best 
male, with the best pedigree, that you can— 
for blood surely tells in the dairy, and it will 
tell for good or evil, according to your selec¬ 
tion. 
CLEANLINESS 
is Indispensable iu the dairy. The cows must 
have clean food and clean water, and plenty 
of both, without working too hard or going 
too far to get them. Labor saved to the cow 
adds to the amount of the milk product. The 
milk is elaborated from the food and water 
consumed by the cow, and partakes more or 
be agitated as little 
as possible before setting for eream-rais- 
iug. The fat globules in milk have been 
found to range from one fifteen hundredths 
to one-three thousandths of an inch in diam¬ 
eter. The larger ones rise the most readily, 
churn the most easily, and make the best 
quality of butter. In some European coun¬ 
tries two qualities of butter are made from 
the same milk,by skimming off the first cream 
that rises to make the first quality; and the 
cream that subsequently rises to muke the 
second quality. The time is coming when ths 
dairymen will look for aud breed for large 
butter globules, and those of uniform size. 
The beginner, who is likely to be young, 
should take iu these facts aud be prepared to 
avail himself of any advantages in this direc¬ 
tion. The dairyman of the future must be 
wide-awake and progressive. Skill, judgment, 
and deftness,are of paramount importance. 
