36 
Hhort-horn bull I can procure. Too Sbort- 
horn Is my favor! to. 
5. Thu past year I fed wheat-bran during 
the spring and Hummer moot ,hs, and during 
uutumn bran ami corn meal. From Novemlsir 
15 until the cows are lit for the butcher— 
which will bo from the flrnt of March to the 
first of June I feed all they will cat, with a 
relish of bran and corn-meal, mixed equal 
parts by weight. In the meantime the bull is 
kept from them. 
6. Yes. They are given about a dessert 
spoonful every morning as soon as they have 
eaten their meal. 
7. No. A liberal supply of straw keeps 
them clean and renders it unnecessary. 
8. I send my milk to the cheese factory dur¬ 
ing the summer, and make butter in the win¬ 
ter only. 
9. In large open pans, about three inches 
deep, more or less, according to the number 
of cows, and the quantity of milk they may 
give. 
10. From 80 to 48 hours. 
11. I have churned twice a week tills winter; 
though I would prefer churning every other 
day, but I like to fill a tub at one churning, so 
defer churning os above stated. 
12. Generally \2 hours, I do not think it 
necessary to keep it at all; but would churn 
immediately if desirable. 
15, In tin cans, and I use tin palls to milk 
in. I think wooden pails should bo reckoned 
as tilings of the past. 
14. Yes. 
15. When it comes in granular form before 
drawing the buttermilk I put into the mass a 
pail of brine, churn for a moment, draw the 
buttermilk and rinse with fresh water. 
lb. It is whatis known as the Hanborn churn 
and iiutter-worker, 
17. By means of a fluted-roller butter- 
worker. 
18. With a railway horse-power. 
19. (Sixty two degrees. 
*J0. Always. 
21. Yes. 
22. Three fourth* of an ounce per pound. 
98. No. 
34 I do not consider it necessary to let it 
stand at all: but would pack it directly from 
the churn and start it for the market. 
545. Only once. 
30. Higgins’s Eureka. 
27. Mine being a private dairy, I do not 
t ake the trouble to weigh and keep an account 
of the milk. 
2H. 1 do not, but 1 thins it should be done. 
99. I send my milk to the cheese factory in 
summer and make butter in winter. 
PROM J.KWJH FRANUKH. 
1. Thirty cows. 
2. Ayrshire, Hhort-horn and Jersey mixed. 
3. I raise my own stock, 
4. I change bulls of the three named breeds. 
5. Harley and oats in winter; grass in sum¬ 
mer. 
fi. I give the cows a small handful of salt 
once a week 
7. No; I brush them. I think it a bad prac¬ 
tice to wash the udders in cold weat her. 
8. I never kept track of it. 
9. In small pans. 
10. i skim when the cream is ri|si. 
11. Kvery day, Hunday excepted. 
12. Twelve bourj. 
13. In a fin can. 
14. Yes. 
15. Fresh water. 
1(1. A dash churn. 
17. With a butter worker, roller and slab. 
18. Power. 
Hi. At, a temperature of 64 degrees in winter 
and 00 degrees in summer: 
,20. Yes. 
22. Three quarters of an ounce to the 
pound. 
93. Wo. 
24. Two'iiours. 
55. Twice. 
20. Ashton’s, 
57. I have never weighed, 
38, Yes; in the pan, by the amount of 
cream. 
39. Yes. 
FROM .7. MITCH KM,. 
1. Forty to fifty. 
2. I’m not particular. 
3. No; 1 buy my cows. 
4. -. 
5. I milk only in winters, when I feed corn 
meal and shorts with hay. 
0. Yes; I give a handful to each once each 
week. 
7. I keep them clean, but use no water. 
8. I use mostly farrow cows only for the 
winter. 
9. In tin pans holding six quarts each. 
10. Thirty-six hours, as a rule. 
) I. Every day, except Hundays, 
13, Over-night. 
THE RURAt- WEW-YORKER. JAW 24 
13. In cans holding about 30 quarts each. 
14. We churn until the butter is pretty well 
gathered and then wash it in the churn. 
15. Fresh water. 
16. The Btoddard. 
17. With Heed’s butter-worker. 
18. Hy hand. 
Hi. At 65 degrees. 
30. Yes. 
31. Bomewhat. 
33. It depends on the salt and the condition 
of butter. Not more than one ounce to the 
pound. 
33. No. 
34. Four or five hours. 
35. Twice. 
36. I used Warsaw dairy salt this season. 
37. About 30 pounds. The amount depends 
on the feed, 
38. 1 do not. I feed for milk and butter 
and if a cow fails in milk she is fattened for 
the butcher. 
99. No. _ 
FROM JOSEPH KWiNO A ORICA MF.RV. 
I. We buy milk from about <J00 cows. 
3 Mostly Short horns with some “natives.” 
5. Hummer, tame pasture, and winter, 
ground feed and Timothy. 
8. About 150. 
it. We set the milk in pail* in water—open 
pails with a capacity of 35 pounds of milk. 
10. Thirty-six hours. 
II. Everyday. 
13. One day or until it sours. 
13. In 35 quart tin pails. 
14. Yes. 
15. In fresh water. 
16. Bquare, 
17. With a hand butter worker. 
18 . Bleam-powor, 
Hi. A temperature of 58 degrees in summer, 
and 63 in winter. 
30. Yes. 
31. We color the cream in the churn. 
33. An ounce and one-eighth to the pound 
of butter. 
33. No. 
34. We work it out of the churn [ready for 
market. 
35. Once. 
36. Ashton’s, 
37. From 30 in winter to 35 In summer. 
38. We test the milk in glass tubes. 
39. All the year round. 
FROM A CREAMERY. 
1. On an average we use the milk of 500 
cows. 
2. Natives crossed with Jersey bulls. 
3. We raise them. 
4. Jersey or Alderney. 
5. Grass in summer and corn-meal for grain 
in winter. 
<5. We salt every week as much as they will 
cat, 
7. Ye«; in all coses. 
8. About 140 pounds in the factory season, 
or in six months. 
9. in large pans. Our system is what is 
celled open setting. 
10. Forty-eight hours in spring; 36 hours in 
summer and fall. 
11. Once every day. 
12. Twenty-four hours. 
13. In cans of 40 pounds each. 
II. Yes. 
15. With a weak brine 
16. The barrel churn. 
17. With lever worker. 
18. Hy power. 
HI. At 02 degrees In cold weather and 58 <!<• 
green in hot weather. 
30. Yes. 
31. Yes. 
33. Three quarters of an ounce to the pound. 
98. No. 
34. About half a minute. 
35. No stated number of times. We have to 
use our good judgment on this matter. 
36. The Ashton salt. 
37. About 24 f on an average for the season. 
38. - 
99, Only in summer. 
£l)c J^frj&sntan. 
HRKED1NG FOR- MANURE. 
A. L. CROSBY, 
A “scrub” cow llml (/Ivan her manure for 
profit without ’’eating her head off’ itoen 
well : the special purpose, cow more prof¬ 
itable than the general-purpose, cow; small 
eows giving small messes of rich ■milk bet¬ 
ter Ham large, earns giving large messes of 
poor milk. 
The Rural says, in “brevities:” “The 
man who proposed to breed for manure would 
bo considered u fit subject for an insane nsy- 
um. Yet the man who breeds ‘scrubs’ comes 
pretty near doing it, doesn’t ho?” He does; he 
comes so near it that if bo got his manure as 
profit lie would Just fill the Mil. Rut take 
the average scrub cow as an illustration. Hite 
will make 135 pounds of butter a year, which, 
at the scrub price of 15 cents per pound, will 
bring the large sum of #18.75. To this sum 
must lie added the price of a scrub calf and 
some skim and buttermilk. Add these to¬ 
gether, and it will take all the manure she 
makes to balance the cost of feeding. Hut if 
the owner of a scrub cow could make the milk, 
butter and the calf pay for Lading the < - ow, 
he would lie breeding for manure. And if lie 
will openly avow that as tiis object he is out! 
tied to to l»e considered a successful (?) breed¬ 
er, and the Rural should not encourage him 
by saying ho is a fit subject for an insane asy¬ 
lum. This breeding for manure is also 
done with all other domestic animals; hut prin 
efpally wit.ii cows for the dairy. 
The man who breeds for the butter dairy 
large, beefy (tows that give a large quantity 
of poor milk is making a mistake; hut ho looks 
ahead eight or ten years to the time when lie 
will sell ids bfg old cow for beef, and when 
she tips the scales at 1,500 pounds, ho 
smiles an insane-asylum kind of smile and 
fancies ho has got paid for keeping an ex 
tra 600 pounds of carcass for eight or ten 
years In the 2f, cents per pound lie gets for his 
big cow. What, is the difference between this 
man and the one who breeds for manure? 
Why, the breeder for manure, if be gets the 
manure free, is probably a little ahead, and I 
can’t see how the big poor--milk-cow can pay 
any profit. I won’t go so far as to say that 
the big-cow man Is a lit, subject for the I. A., 
because, us a rule, he has some idea of the 
value of good blood, and therefore is far 
ahead of the scrub ... and in course of 
time will see the error of his ways and n form. 
In the same “brevities” column of the 
Rural of December 31, is a report of another 
record-breaking cow and tier name is i’letertgo 
112 7--16 pounds of milk in om-day. That is 
good so far us it goes; but before I invest in 
any of 1’ieter G’s calves, 1 should like to know 
how much of those 112 7-16 pound* of milk Is 
water. Home of the New Jersey men sell their 
milk In Philadelphia with agiiuranlceof 14 per 
cent, of solids I may be mistaken one or two 
per cent, but I think I am right. Now if Pieter- 
G's milk will come up to that, mark,she is indeed 
a “wonder.” It is not considered anything 
extra for a Ji rsoy cow to make a pound of 
butter,from 10 pounds of milk. EG, us con¬ 
sider P— e’s record at that rate—112 pounds 
of milk and Hi pounds of that milk to u 
pound of buffer! no, I can’t figure that out: 
It makes me dizzy. We’ll try double the 
quantity, say 20 pounds of tnilk to the pound 
of butter. That gives us 5 3 5 pounds of but¬ 
ter for one day. Now let’s brace up, and cal¬ 
culate how much butter she will make at that 
rate for the 293 days of h<T trial 1,30«» 
pounds!II That is too much for one cow, but 
I may be mistaken in my figures, although to 
make the problem easier I threw off the 09^ 
pounds, and made my calculation on 26,000 
pounds of milk even. Suppose we take 80 
pounds of that milk tonnake a pound of but¬ 
ter, we get 866 2-8 pounds of blitter, mid the 
returns are not all in, as there are 72 days 
more to complete the year. Now if a .Jersey 
breeder should offer me a Jersey cow and my 
It took 30 pounds of her milk to make a pound 
of butter, I’d t hink he was a “fit candidate 
for the insane asylum.” 
If seems hardly fair to say it just now, but 
a Jersey row lias a record on a similar mi 
tbority as that of fills Holstein Friesian, that, 
is,tier owners- and I doubt neither one nor the 
other- of one pound of butter from 3 47-100 
of milk. I can’t calculate this IE-I'Ve record 
at that rate, it would seem like making fun of 
the subject. The moral of all this is just here 
the Il.-F. breeders have got the best breed 
of cows for milk on) the face of the earth; 
there is no other breed that can show up any 
where near them. They have been bred for 
one special purpose—milk—many years before 
American breeders got hold of them, and be¬ 
gan to improve them, and they have im¬ 
proved them. And now “they want the 
earth”- milk,butter,cheese and beef; in short, 
the general-purpose cow, in the fullest sense 
of the word in every function. And they 
won’t get her; but on the contrary they will 
ruin a special purpose milk cow in order to 
get, what? A myth. Not all the H.-F. 
breeders are doing this. Home are Miflsllei] to 
carry out the ideas of the originators of tills 
famous breed, and are doing all they can to 
breed out the beef points and the wafer points, 
and the time Is fast approaching when all 
wholesale buyers of milk will demand a certain 
percent, of “solids,” and then the rigid, kind 
of II. Fricsiatis will get a boom that will open 
the eyes of the general purpose men. 
Home H, F.’h arc very good milkers, hut a 
butter mail doesn’t want to handle so much 
milk, nor feed such a carcass. For a milk¬ 
man there is nothing like a good IE F., but If 
I saw a man intent on making gilt-edged 
butter, looking for his 26,000 pounds of rnilk- 
a year Holsteins, ! would catch him and carry 
him hack whence he came the asylum for 
the insane. 
Baltimore Co.. Md. 
fcfyt poultry IJtvaX. 
INQUIRIES REGARDING THE INCUBA¬ 
TOR. 
P, H. JACOBS. 
Brace in the Mural is valuable and so Im¬ 
portant a subject as artillcial incubation can¬ 
not perhaps bo made entirely plain to a nov¬ 
ice in a few articles, but as interested parties 
have written for additional information it 
may interest others to answer them here. 
Among Hie questions a»kcd are: “Does the 
Incubator described in the Rural dispense 
entirely with the useof a lamp, using at inter¬ 
vals a bucket of water to maintain proper 
temperature? 1 fear this will not be satis¬ 
factory unless the incubator is kept In u warm 
room or cellar.” 
All incubators must be kept in a warm loca¬ 
tion, whether operated by a lamp or other¬ 
wise. Tile warmer the room or collar the loss 
wanid.il required to be supplied. Hear in 
mind Unit the incubator recommended lias 
four inches of sawdust, surrounding it, and 
more sawdust would still be an advantage. 
The sawdust is not used to protect against, the 
outside temperatwe, but to absorb and hold 
a large aniouiitof heal,,and fliat is the secret of 
ils success. Tile directions given were to first 
till the tank with boiling water and allow if to 
remain for 24 hours. In the meantime the 
sawdust absorbs the heat and more boiling wa¬ 
ter is then added until the egg-drawer iHabout 
ill) or 115 degrees. By this time there is a 
quantity of stored heat in the sawdust. The 
eggs will cool the drawer to 1.03. The loss of 
heat (due to its being held by t lie sawdust) will 
be very slow. All that is needed then is to 
supply that which will lie lost in 12 hours, and 
a bucket of boiling water should keep t.iie 
heat about correct, if milled twice a day, but 
it may require more, as some consideration 
must be given to fluctuations of the tempera¬ 
ture of the atmosphere. The third week of In¬ 
cubation, owing to uulmol heat from the cm 
bryo chicks, a bucket of boiling water will 
sometimes hold temperature for 24 hours. No 
objection can lie uiged against attaching a 
lamp arrangement, but a lamp is dangerous 
at, night, while the flume must he regulated 
according to tornjieraturo. The object of giv 
mg the hot water method was to avoid lumps, 
We have a large number of them in use (no 
lamps) here, and they are equal to any others 
in results. 
With all due respect to some inquirers the 
majority of them seem afraid of the work. 
Now, there is some work with all incubators, 
What is desired is to get, rid of the anxiety. 
I stated that a bucket of water twice a day 
would sulllee, I trusted to the judgment of 
the reader somewhat. Of course, if the licut 
in tlie egg drawer Is 90 degrees, and the 
weal her cold, it may thou take a wash holler 
full of water to gG, the temperature hack to 
103 degrees, but, when It, is at 193 !<<■< p it there 
even if it occasionally requires two buckets of 
boiling wafer. To judge of what, may be re¬ 
quired, let us suppose the operator looks at the 
thermometer in the morning, and it is exactly 
108 degrees. He estimates Unit it will lose u 
little by night, and draws off half a bucket of 
water. At, night he lluds It, at 102, Know 
ing thut it, Is on wiint, we term “the down 
grade,” he applies a bucket,and a half (always 
allowing lor the night being colder tliauthe 
day). As stated, the sawdust will not allow 
the drawer to become too cold, as it gives off 
heat to the drawer. And, as the sawdust ab¬ 
sorbs, it is not easy to have the heat too high, 
due need not, even look at the drawer until 
the proper times No watching the incuba¬ 
tor regulates itself. If a lamp Is used too 
much heat may accumulate. The flame must 
he occasionally turned iqi or down, and the 
operator must remain at home and watch it, 
while during the third week tie will easily cook 
his eggs. 
The incubator can he made at home for so 
small a sum (about #5 for the tank #1 for 
faucet, etc,, with 116 feet of lumber) that It, 
will cost hut little to try It. A piece of glass 
ran be placed ia front of the egg drawer, if 
preferred. If tbo h<*at, goes down to 90, or 
rises at times to 105, no harm Is done. Hut it 
works well, and hatches, the proof being that 
hundreds are In use, I did not give the plan 
as a theory or an experiment. They are in 
practical use hero, and work alongside of the 
more expensive ones, and have Incri in use for 
four years. To use a lamp attachment, all that 
is necessary is to have a No. 2 burner lump 
with a i%eted sheet iron chimney, the chimney 
