THE RURAL NEW-YORKER. 
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may be run by one individual as owner who 
buys the milk, or by co-operation of the dairy¬ 
men who furnish the milk. 
When the creamery is owned by one person 
the dairyman will furnish milk according to 
the rules prescribed,looking principally to the 
quantity of the supply wiihin these rules. 
Such a condition of affairs will not tend to 
produce the cow that is the most economic 
butter maker. We will therefore only con¬ 
sider the cow best adapted to the use of the 
dairyman who has a direct interest in the pro¬ 
fits of the creamery, and that is the co-opera¬ 
tive plan. Taking our instance a young 
farmer with capital enough to buy his farm 
and herd, but obliged to live on the profits of 
his dairy, at what ages and of what blood 
should he make his purchases with a view to 
income aud gradual improvement in the herd? 
There should be no cast iron rules adopted, but 
he should select the best he can find at any 
price within reason. With one man to help him 
he could handle a herd of 15 cows and these 
should be selected with all the discretion he 
can muster by attending sales aud by extended 
trips through the country buying a few calves 
when the sire and dam are of superior excel¬ 
lence. The safest plan is to buy heifers spring¬ 
ing with calves of good pedigree so far as sire 
and dam are concerned; but of all things one 
should see that their hind feet stand well apart 
and that the teats are large and also stand well 
apart. It will probably not be confessed by 
breeders of blooded cattle that among five to 
six heifers there will not be over one really 
first-quality cow, but such is generally the 
case and with native stock no bettor results 
can be expected. 
Out of six heifers judiciously selected, three 
of them, as a rule, should be profitable milk¬ 
ers, the other three being turned to beef as 
soon as they slacken seriously in the yield of 
milk. The loss of the herd, usually computed 
at ten per cent, per annum, should be replaced 
by such advantageous purchases as oppor¬ 
tunity presents, and by raising a few heifer 
calves from the best cows in the herd. To 
do this I would advise keeping a Jersey or 
Guernsey bull, and, contrary to ordinary ad¬ 
vice, I would prefer a three-quarter to a full- 
blooded animal if he was out of a good cow 
and by a bull that was out of a good cow. 
These heifers could be stinted back to him for 
two generations, if he breeds well. The obj-ct 
in using a high-grade instead of a thorough¬ 
bred is to preserve a coarseness in the heifers. 
The thoroughbred Jersey cow is a larger but¬ 
ter producer than the grade w'hen she is 
treated in accordance with the requirements 
of her highly nervous organization. This the 
practiced breeder can do, but the average 
farmer who makes his living from his cows 
and is solely dependent upon their butter yield, 
cannot afford the special care that the 
thoroughbreds demand. He must look to the 
constitution of the cow for protection against 
his carelessness and want of skill. As he 
progresses in practice he will add more aud 
purer blood to the herd as he finds it proving 
profitable. 
One thing the plain dairyman must bear in 
mind—that it requires years of practice to be¬ 
come a profitable breeder of thoroughbreds as 
well as a profit-making dairyman, if either end 
is ever attained. The science of making mon¬ 
ey with thoroughbreds is intimately connect¬ 
ed with the art of advertising, aud the man 
who is obliged to make his bread aud butter 
from his cows had better not venture too far 
in that direction. The road is strewn with 
wrecks, while the plain dairy business is lift¬ 
ing mortgages from farms in every part of 
the country. 
The agricultural press is full of plausible 
arguments proving the ‘'general-purpose” cow 
to be a myth. This may be true, but it is well 
not to be too easily frightened. Fine butter 
and much money are made often by purchas¬ 
ing fresh cows of any blood, aud a touch of 
Short horn does them good stabling them,feed¬ 
ing a heavy, rich, milk-producing ration, not 
breeding them to the bull, and as they dry up 
in milk, enriching the ration with fat-forming 
ingredients aud turning them off to the butch¬ 
er. This is not orthodox or poetic dairying; 
but there is money in it. I would say that 
the best cow for the beginner who supplies a 
creamery with milk is a strong, robust animal, 
with a fair showing of Jersey or Guernsey 
blood in her veins, and a capacity of 800 
pounds of butter a year. I should prefer her 
not having more than one-half fancy blood, 
and if she could make the 800 pounds of butter 
a year, the more scrub in her the better. 
SOME DAIRY POINTS. 
FULL AS A TICK. 
The number of men who would “sell a cow 
to buy a patent creamer” is increasing. .. .. 
Noithern creamery men caution their patrons 
against feeding cotton seed. Southern dairy¬ 
men are shipping butter made from feeding 
boiled cotton seed to Northern markets....A 
new scheme for creamery co-operation is be¬ 
ing tried at the South. Separators are placed 
about the country where the milktff 150 to 200 
cows can be run through them. The milk is 
brought to them by patrons and the skim-milk 
taken back. The cream from these outlying 
stations is taken to a central point and worked 
into butter.... Can anybody tell why carding 
aud brushing milch cows add to the quality 
of their milk? ...In urging patrons to scald 
their cans after each using the Amherst 
creamery men say, “washing in cold water 
will not answer at all.” Any reason why pri¬ 
vate dairymen should not commit this to mem¬ 
ory? . Dirty and filthy butter can be made 
in a creamery and will be made there unless 
the milk comes from clean stables and clean 
hands-Cream that is skimmed with the fin¬ 
gers, as too much of it is, could never get into 
a first-class creamery.“We have no set 
feeding rules for our patrons, but we endeavor 
to get them to feed all the bran and corn-meal 
they can,” is what a Western creamery mana¬ 
ger writes us....Milk dairymen will sooner 
buy butter than keep milk out of their cans. 
Yet the best of them will take good, sweet 
milk, and lots of it too, to feed a heifer calf 
from one of their best cows. This is good 
business_See why Mr. Hardin prefers to 
have some “scrub” blood in the creamery cow. 
Is he correct? .. Dairying and poultry keep¬ 
ing go well together. Hens turn buttermilk 
into profit quicker than pigs will....“Mab- 
gelsand carrots,bran,corn-meal and early-cut, 
well-cured clover hay.” Is there any better 
ration than this from which to produce gilt- 
edged butter?... .The soiling system enables 
the farmer to keep two cows where he could 
keep one at pasture; the manure is made in one 
place; the cows are protected from sun and flies. 
One disadvantage is that the cows do not have 
exercise enough.The agricultural colleges 
that are training boys to be professors of agri¬ 
culture have a very limited market for their 
graduates The colleges that maintain a 
good dairying department are overrun with 
applications for skilled dairymen_In rais¬ 
ing calves the observing dairyman knows 
that if one out of six turns out “extra” it is a 
good showing. Is there any reason why this 
should not hold true of thoroughbreds too? 
What is the result then of raising every 
heifer just because it is “thoroughbred?” 
-Calf feeders at the West are adopt¬ 
ing the following system of feeding skim- 
milk. As soon as the cream is removed, the 
milk is heated to 150 degrees and then cooled 
to 45 degrees and kept at that temperature 
until it is fed, when it is heated to 00 degrees. 
Try this!-There are too many hog-pen 
additions to creameries. The buttermilk aud 
washings should be fed to hogs, but it should 
be done at a distance ...The cost of a good 
creamery building ranges from $400 to $1,000. 
Estimates on dairy utensils are gladly sent by 
dairy implement dealers_The average 
Guernsey is as good as the average Jersey 
and she is a larger, stronger animal....The 
milk of the Devon grade is surprisingly rich. 
The Ayrshire grade makes the best beef of 
any of the dairy grades. The English dairy 
cow is the Short-horn. These facts seem gen¬ 
erally neglected in dairy discussions....Here 
is a succession of soiling crops that will ans¬ 
wer for this latitude: 1 early sown fall rye; 
2 Orchard Grass; 3 clover; 4 peas and oats; 5 
corn;0 Hungarian Grass. Fodder corn can 
be grown on the ground from which the rye 
is cut, and the Hungarian can be sowed 
after the oats and peas are out....It is 
said that there are no words in the Japanese 
language for beef, butter and cheese ex¬ 
cept those framed from the English for 
convenience’s sake. Previous to the ar¬ 
rival of foreigners in the country, milk, 
butter aud cheese were not used by the 
natives for food_The rules of the Dairy 
Association of Wurtemberg, Germany, con¬ 
tain the following: “It is forbidden to 
deliver the milk of fresh milch cows 
in the first five days after calving, 
the milk of bearing cows in the last four 
weeks before calving, or the milk of cows 
newly brought in from market which have 
not been previously three times milked.”. 
Carrot juice is an excellent butter color. It 
is still used on many old English farms. 
Clean carrots are reduced to a pulp with an 
ordinary grater. This pulp is heated in boil¬ 
ing water and the liquid poured into the 
cream. Dairymen now believe it pays best 
to feed the carrots to the cows ajid let them 
do the pulping and heating themselves.. 
A new experiment is reported by some West¬ 
ern butter-makers. A quantity of dairy salt 
is dissolved in water and put into the cream 
before churning begins. Who have tried 
this?. In starting “Brookside,” the new 
Rural farm in New Jersey, an effort is to be 
made to make it pay from the start. In 
studying the chances for profitable agricul¬ 
ture we wex - e led to investigate dairying; the 
result is somewhat surprising. The country 
js full of people who do business in the city 
and never attempt to farm. Most of them 
buy their butter in the city. Farmers have 
neglected dairying, though the country is 
naturally the best dairy section imaginable. 
Market gardening is the hobby, though the 
land is rapidly wearing out. A good butter- 
maker with business ability could work up a 
fine trade. Are there not other chances like 
this open for good business men?.It 
appeal's that there are good arguments made 
against dehorning dairy animals. W. D. 
Hoard and John Boyd, both good Jersey 
authorities, are emphatically opposed to the 
practice. Their argument seems to be that 
the function of the butter production is 
founded upon the nervous temperament of 
the animal. Dehorning, they think, tends to 
develop the lymphatic temperament—just 
what is needed in a fattening animal, but 
highly injurious to those that are to produce 
butter. It is claimed that there is a distinct 
and delicate relationship between the horns 
and reproductive organs of a bull. It is also 
cited that there are no specific butter breeds 
among polled breeds of cattle, nor are there 
any fine-wool breeds of sheep without horns. 
Mr. Hoard appears to think dehorning good 
for beef cattle, but not for butter cattle. 
CREAMERIES IN THE WEST. 
E. G. FULLER. 
Commencement of the business ; methods of 
conducting it; advantages of creameries 
over private dairies; advantages of co¬ 
operative over proprietary creameries. 
The first creamery to be started in the 
West, I think, was at Big Foot Prairie, Ill. 
This was started in a small way by a farmer 
who was getting a better price for his butter 
than his neighbors, purchasing cans for them 
and making up their butter, he paying them 
for their cream. This has grown to what is 
now the largest creamery under one roof in 
the country, having made last year nearly 
1,000,000 pounds of butter, besides a large 
quantity of cheese. This is one of the Horton 
& Gillis factories. From this beginning have 
sprung a large number of factories in North¬ 
ern Illinois, Iowa, Wisconsin, and some in 
Southern Minnesota. The creameries are 
mostly proprietary. There is but one purely 
co-operative factory in Wisconsin. 
The factories vary in their methods of 
operation. Most of them purchase the cream 
from their patrons, gathering it themselves. 
The Cooley cans are generally used. Many 
purchase whole milk. Some of these set the 
milk in cans, and a good share of them use 
separators for extracting the cream. A strong 
effort is now being made to establish co-opera¬ 
tive factories. 
The advantages claimed for the creamery 
over the private dairies are briefly named as 
follows: 
The inability of the private dairyman, either 
from lack of knowledge on the subject or 
from lack of facilities, to make a first-class 
artioJe of butter. This is obviated to a great 
extent by placing the cream in the hands of 
a skilled butter-maker, who has the best fa¬ 
cilities for its proper manipulation. While 
the private dairyman with proper facilities 
can, no doubt, make just as fine butter as a 
creamery, the ordinary dairy farmer of the 
West has not these facilities, which include a 
dairy house away from all foreign odors which 
would affect the butter, milk or cream. The 
milk may be set in submerged cans, away 
from foreign odors, in nearly any place, but 
in ripening the cream and handling the but¬ 
ter these odors will have their effect. And 
while a fair article of butter can be made in 
these private dairies, the price of fine cream¬ 
ery will be enough higher to pay the cose of 
making, and the overworked housewife is re¬ 
lieved from so much hard labor. Another ad¬ 
vantage is that of selling. A commission 
man who can rely upon regular, large consign¬ 
ments of a good quality of creamery butter 
can secure a much better market for the pro¬ 
duct than he could for the small, irregular 
consignments from the farmer who keeps but 
few cows. 
The advantages claimed by the cream-gath¬ 
ering co-operative factories are these:—The 
farmer has his sweet skim-milk for feeding. 
He has a share in the business; hence feels 
much more interest in its success than he 
would were the factory a proprietary one. 
The farmers hold the stock and the invest¬ 
ment for each is not large. They draw the 
interest on their investment, instead of hav¬ 
ing to pay the interest on the investment of a 
proprietor. They receive all their butter 
brings, less the actual cost of making. Cream 
is largely paid for by the oil-test system. The 
creameries in the vicinity of Elgin, 111., have 
obtained a national reputation, and “Elgin 
Creamery” brings the highest price of any 
butter marketed iu New York. There is no 
reason why any other locality can not do as 
well. Creameries are rapidly increasing, 
but I lack statistics as to the actual number. 
“A SCRUB FARMER” ON SCRUB COWS. 
In the Rural of Feb. 4th. J. W., Jersey 
City, asks the average quantity of milk given 
by a scrub cow. Below will be found the 
record of two scrubs—mother and daughter— 
one six aud the'other four years aud 10 days 
old: 
Six-year-old. 
May 21, (51 pounds. 
“ 22, 62 
“ 23,63% “ 
“ 24, 59 “ 
“ 25,62 “ 
“ 26, 62 “ • 
“ 27, 63 “ 
“ 28,64 “ 
“ 29,64 “ 
“ 30,64% “ 
Four-year old. 
May 21, 52 pounds. 
“ 22, 52 
“ 23, 53 
“ 24,54% 
“ 25, 54 
“ 26, 54 
“ 27,53% 
“ 28, 54 
“ 29. 53 
“ 30,53 
Being a scrub farmer, and in addition keeping 
scrub cows, of course I did not keep a record 
during the year. I would say, however, that 
the six-year-old cow was awarded first prem¬ 
ium by the Ontario Agricultural Society at 
Canandaigua, as the best milch cow, from a 
record kept by the writer. Below I also give 
a record of the butter sold from five scrubs, 
from Jan. 1, 1887, to Jan. 1, 1888: 
Number of pounds sold.1,404 
Received for same.$324.20 
From May 21 to 27 there were made from 
the above number of cows 67 pounds of but¬ 
ter; also a pet lamb was fed twice daily, and 
milk was used freely in the family. Allow¬ 
ing four pounds of butter, or its equivalent in 
milk aud cream, used in the family, these same 
scrubs have produced 1,612 pounds of butter 
during the past year. 
Now would the editor advise selling these 
scrubs and purchasing Jerseys ? I claim that 
a scrub will produce as ’much milk and but¬ 
ter, if fed from a straw stack, as the best bred 
Jersey. Long life and success to the Rural 
is the worst wish of “a scrub farmer.” 
Cbapinville, N. Y. 
R N. Y.-We should keep such cows while 
they lived aud honor their memory after they 
died. But are they “ scrubs ? ” Let us know 
something of their pedigrees and how they 
are fed and cared fop. From our point of 
view a “scrub” is an animal bred without 
much regard for the quality of its parents and 
left to “ rustle” for most of its living. Many 
farmers regard a bull as an animal designed 
by nature simply to get their cows with calf 
so that they will give milk. They won’t 
understand that a bull may represent a con¬ 
centration of good milk or butter qualities, 
reasonably sure to be imparted to his off¬ 
spring. Such farmers raise scrub stock, ex¬ 
cept by accident. Our correspondent is right 
in his remarks concerning the scrub and the 
straw stack, but we will venture to assert 
that his “scrubs” never have to depend upon 
the straw stack for a living. When he signs 
himself “ A Scrub Farmer ” he calls himself 
names. 
RAISING CREAM FOR THE NEW YORK 
MARKET. 
Selling cream more profitable than selling 
milk: personal experience; barns and 
milk-room; setting the milk; skimming 
the cream; storing and shipping the cream; 
centrifugal cream-gathering supersedes 
hand-skimming; New York prices for 
cream ; feed Jor the herd; kind of coivs; 
character of milk ; the general-purpose 
cow. 
I have been in this business four years. 
The change from selling milk has proved a 
good one. I commenced skimming from our 
40-quart milk cans, but found there was so 
much surface to be gone over with the dip¬ 
per that more or less milk would get in with 
the cream. I afterwards found a lot of 
coolers that had been condemned by a cream¬ 
ery man on account of their size. They held 
18 quarts when full. The ordinary creamery 
coolers hold 12 quarts. These large cans have 
pleased us well. Our main barn, where the 
milch cows are kept, is a building 83 by 30 
feet, separated from the milk room by an 
alley 10 feet wide, so that the milk room is 
shut off from the cow stable by two doors, 
and the room opening directly out-of-doors is 
built in the angle formed by two barns built 
in the shape of an L, and is surrounded on 
the northeast and west sides by buildings. 
The south side has two large windows, which 
make it light and warm any sunny day in|the 
winter, no matter how cold it may be'outside. 
This is quite an item where 300 or 400 quarts 
of milk are to be skimmed daily during cold 
weather. We first tried setting the coolers in 
the stable behind the cows and straining^the 
milk into them as it was milked, but found 
that more or less dust would get in and all would 
rise to the top in the cream. We next set_the 
coolers in the milk room, emptying the milk 
from the cows into 40-quart cans aud carrying 
them to the coolers. This required two men 
