428 
FES 25 
THE RURAL NEW-YORKER. 
and did not pay. Now we take three short 
coolers, each holding 18 quarts, and put them 
behind the cows in the center of the row. 
Whenever two of these are filled, the man 
who filled the second one carries them out to 
the milk-room, where the coolers are set in a 
double row, covered by a sheet of cheese 
cloth, the tin strainer with a copper sieve being 
set on the cloth. When two coolers are 
strained full the strainer is moved forward 
one row, covering a new place in the cloth. 
In this way all the dust and hairs are taken 
from the milk, though extra care is taken dur¬ 
ing milking to see that neither get in the 
pail. By this plan no milk sets for more than 
a few minutes in the stable, where the air 
might aifect it if it were allowed to remain 
too long. After the milking is done the cloth 
is removed and the coolers evened up to hold 
al)Out 15 quarts each. With that amount in 
them the milk in them will be below the level 
of the water out^de. This is absolutely 
necessary. They are then set in a large vat, 
the water in which never gets above 40 
degrees, being cooled by ice in the summer 
and a three-quarter-inch stream of water in 
the winter. The warm milk is set next the 
overflow, which is evenly distributed over 
the end of the box. 
The milk is left in the water 24 to 36 hours, 
(that is Monday night and Tuesday morning’s 
messes would be skimmed on Wednesday 
morning.) It is then skimmed with a conical 
dipper and the cream is put in 40-quart cans. 
These are put in barrels in the bottom of 
which a hole has been bored, and are then 
covered with’pounded ice. After being packed 
from two to four days they are taken out,locked 
and shipped to New York. Part of the skim- 
milk is used for raising cows for the dairy. 
What cannot be sold for half a cent per 
quart, is taken out and spread upon the grass. 
Where this was done last winter the effect has 
been truly marvelous, both in the hay crop 
and aftermath. 
It might be said that in the last 18 months 
the fancy cream business of New York has 
been entirely changed. Where the finest 
quality of hand-skimmed cream was used, now 
nothing but separator cream can be sold. This 
cream is made by running eight to 12 cans of 
warm milk (according to quantity required) 
through a De Laval separator. Cream made 
in this way is very thick and can be mar¬ 
keted within 24 hours after the milk was 
drawn from the cow, whereas by the old set- 
process it has to be kept from three to five 
days,often acquiring in that time a slight taste. 
At the present time we are sending about one 
can of cream daily. This is mixed with about 
the same quantity of separator cream, making 
an article costing the dealer less than the lat¬ 
ter kind alone. 
The price paid for the thick cream varies 
with the price of milk and the number of cans 
of milk that have been taken to make a can 
of it, the different qualities being known by 
the number of pounds of butter a can will 
make, 40 pounds being the heaviest. Forty to 
45 cents per quart are paid by New York 
dealers for this quality when milk is worth 3>£ 
cents per quart. The price paid for fancy 
hand-skimmed cream is 20 cents per quart de¬ 
livered at the buyer’s place of business in New 
York. It takes about six cans of milk to make 
this quality, that will turn out from 20 to 23 
pounds of butter to the can. Hand-skimmed 
cream that is shipped to New York to the ice¬ 
cream dealers by creameries, is supposed to 
make from 16 to 18 pounds of butter to the can 
and varies in price with that of milk. 
Our feed consists of early-cut hay, barley 
sprouts, corn and cotton-seed meal and corn 
ground in the cob, the ration for the new 
milkers being four quarts of sprouts, two of 
corn, and one of cotton-seed meal mornings 
and nights, with the exception of three quarts 
of cob-meal instead of the pure meal. All is 
fed dry. Cows not giving 12 quarts of milk 
daily are fed less of the heavy feed. All of 
the feed is weighed occasionally to note the 
cost, etc. At the last weighing we were milk¬ 
ing 30 cows and making 400 quarts of milk 
daily. The feed was bought early, and we 
allow for it the price paid and not the present 
price. There were used about 325 pounds, the 
mixture costing under $4.00 a day, which is 
one cent per quart for feed alone, the milk 
being worth 3)^c. per quart; this left a 
balance of $10.00 per day to pay for help, 
wear, etc., which is a very fair showing when 
we consider the value of the manure made by 
30 cows fed on sprouts and cotton seed meal. 
Our dairy, which consists entirely of grade 
Holsteins, is composed of 24 cows between the 
ages of 4 and 9; 12 cows three years old; two 
year-old heifers, and three yearlings. All but 
one animal were raised on the farm. During 
the past year we have been afflicted with bull 
calves in the proportion of five to one; but 
as we had on hand about all the stock a 100- 
acre farm would keep, the loss was not felt as 
much as it otherwise might have been. 
The cows were all raised from very fine 
native and grade Ayrshire, Jersey and Dutch 
cows. We have found them suited in every 
way to our business. Most of them are over 
four years, but they will give from 20 to 32 
quarts daily fresh, the milk being of good 
quality, making from 3% to 4 pounds of 
butter to the can of forty quarts. The calves 
are uniformly large and of very rapid growth, 
often bringing from $6 to $9 each, when kept 
from four to six weeks on skim-milk alone. 
The cows are of good size and lay on flesh 
rapidly when fed for beef. They are very 
gentle both in stable and field, acting as 
though they thought the aim of a cow’s life 
should be to fill a pail with milk for seven 
or eight months in the year. 
Much has been said of late about the gen¬ 
eral-purpose cow, or the milk-and-beef breed; 
some have ridiculed the idea of the Holstein 
as being the cow for both milk and butter. 
I can only say, from my own experience with 
the different breeds of cattle that we have 
either kept or seen, that the Holstein is the 
cow for the orange county farmer. 
Biiral topics. 
9 
PAINTING.—VI. 
BY AN EXPERIENCED PAINTER. 
No. 5 colors — yellowish-drabs ; No. 6— red¬ 
dish-drabs; No. 7— pure umber drabs ; No. 
8— grayish-drabs; No. 9— greenish-yellows; 
No. 10— cream colors ; No. 11— pinkish col¬ 
ors; composition and most suitable uses 
of all. 
We will call the yellowish-drabs the No. 5 
class of colors. They are made with umber 
and white, with the addition of raw sienna, 
chrome yellow or yellow ochre; but the last do 
not wear as well for finishing colors. Raw 
umber gives a grayish or greenish tinge; 
burnt umber a brownish hue; while orange 
chrome goes best with burnt, and lemon 
chrome with raw umber. Colors of this class 
make clean, neat work, especially for large, 
square buildings with darker trimmings of 
the same order. The blinds may be bright 
green or brown, sashes red, ceilings gray or 
with lightened body color. 
Class 6.—Reddish or warm drabs. No col¬ 
ors are more durable than the umbers. Burnt 
umber with white, warmed with burnt sienna 
or Venetian red, makes a solid color, and can 
be used quite dark or light, as taste dictates. 
With the addition of raw sienna or a touch of 
orange chrome we strike coffee colors that are 
subdued, yet rich. A deep trimming of um¬ 
ber and red, or in some cases where the body 
is dark, of Indian red, and black sashes, deep 
orange-colored blinds and slate-colored roofs, 
or dark bronze-green blinds and brown roofs 
look well; foundation brown. 
Class 7.—Pure umber drabs. Different shades 
of umber with white are suitable for large, 
massive buildings, plain outbuildings, etc. 
These are very durable colors and many 
good houses are painted with them, especially 
heavily built, square buildings. 
Class 8.—Grayish drabs, which are suitable 
for the same class of buildings. They are com¬ 
posed of raw umber with the least touch of 
black or blue, the last very sparingly. I have 
seen many fine houses painted with just these 
colors, that had a large class of admirers, and 
it puzzled many painters to know how the 
colors were made, although so simple. Burnt 
umber in place of raw gives a change, but in 
both cases deeper trimmings of the same com¬ 
pound can be used, with little if any white, 
the hue depending on the depth of body color. 
The blinds should be dark green or deep red. 
Class 9.—Greenish yellows. Lemon chrome 
with white, toned down with raw umber and 
perhaps the least touch of black makes a clean 
and very durable color. I have known colors 
of this class on buildings to fade less and last 
longer than any other. The trimming may 
be deeper, either more inclined to greenish or 
umber brown, and both may be used where 
one forms a third color on prominent parts. 
Blinds should be deep red, sashes bronze, green 
or black. 
Class 10.—Cream colors, buffs and yellows. 
Cream color is a very popular one. Good ef¬ 
fect is produced by orange chrome, raw sienna 
and a touch of Venetian red or burnt sienna. 
The yellow must be subdued with the other 
colors so that it will not be obtrusive, for it is 
not agreeable for the whole body of a large 
building; but when carefully combined it is a 
bright rich color. The trimming should be 
deep red; Indian red pure looks well, but it 
turns too dark after awhile. About a fourth 
part of Venetian red added to the Indian red 
makes the color stand better even if it has to 
be toned with a touch of black. These colors 
can be varied to buff a little redder than 
the cream color; or to deeper yellow without 
the red, with brown trimmings. With all, the 
blinds look well with deep yellowish green; 
roofs dark red Venetian toned with Prince’s 
metallic; foundations dark brown; chimneys 
bright red# 
Class 11.—Pinkish colors. These look well 
if combined with good modifying trimming 
colors. The white should be stained with 
burnt sienna and a dash of Venetian red and 
orange chrome. A slight tinge of Indian red, 
care being taken not to have it too purple, 
will enrich the color. These colors can be 
mixed to produce a rich salmon hue. Such 
colors for the body will do well with olive- 
green trimming, or a deep coffee brown. In 
fact, these colors will admit of very rich treat¬ 
ment, deep orange curtains, orange chrome 
and Venetian red, bright deep green blinds ; 
also vermillion enrichments of fine members, 
and on some parts a touch of dark brown, and 
if the building is of such a character as to 
admit it, there may be a little white and black 
in places to contrast with the orange and ver¬ 
million. Of course, the building must be such 
that the enrichment parts are prominent ; 
else it is proper to keep to the first two colors. 
The sashes should be black; roofs slate or dark 
gray, foundation dark brown. 
CATALOGUES, ETC., RECEIVED. 
B. A. Elliot Co., Pittsburgh, Pa.—Here 
we have a beautiful work which we can un¬ 
qualifiedly praise and recommend to those 
who are interested in the subjects of which it 
treats. The first portion of the book is devoted 
to “An Effort to Win for Hardy Plants a Re¬ 
cognition,” and this effort receives the full in¬ 
dorsement and sympathy of the R. N.-Y. 
which for so many years has itself endeavored 
to secure it for this class of trees, shrubs, and 
the lowlier herbaceous plants. The work is 
filled with the finest wood-cuts,either original 
or the best of those which have appeared in 
the highest class of horticultural periodicals or 
books of recent years. Many are taken from 
William Robinson’s works, drawn by Alfred 
Parsons; others are printed by photo-process 
direct from photographs. Nearly all are true 
to life. We see before us a Weeping Larch, a 
Japan Maple, a Weeping Beech, a Weeping 
Birch, a group of lilies, columbines, anemones, 
foxgloves; a group showing hardy evergreen, 
deciduous and tropical plants combined, ar¬ 
ranged in tasteful order on the lawn, and 
showing the real habit or peculiarities of each 
as portrayed by skillful artists in their desire 
to show the subjects true to life. The text 
treats of “Hardy Plants and Modes of Arrang¬ 
ing Them,” “Talks About Roses,” Flowers in 
their Seasons,” “Beauty,” “The Flower Bor¬ 
der in the Fruit or Kitchen Garden,” “General 
Directions,” “Natural Grouping,” “Bulbs in 
the Shrubbery,” “Flowers in the Grass,” 
“Thoughts About Hardy Plants,” “Lilies 
Speak for Themselves,” “Causes of Failure,” 
“Some Beauties in their Native Wilds,” “A 
Few Fine Lawn Trees.” 
Then this handsome work goes on to treat of 
rhododendrons, kalmias, hardy azaleas, beau¬ 
tiful climbers and v their uses, hardy roses, cle¬ 
matises, their culture and uses, beautifully il¬ 
lustrated tropical effects with hardy plants. 
The book closes with lists of the “Cream of 
Hybrid Perpetual Roses,” a “General Collec¬ 
tion of Hardy Plants,” lists and prices of the 
choicest of all kinds. 
This book of Mr. Elliott is one of real merit, 
and one that will well repay careful study on 
the part of those of our readers who aim 
permanently and tastefully to beautify the 
grounds about their homes. We commend it 
to their attention, as is the Rural’s wont, 
when such opportunities occur, regardless of 
any considerations arising out of advertising 
patronage. 
The Higganum M’f’g. Corporation (Suc¬ 
cessors to R. H. Allen & Co.), 189 and 191 
Water Street, N. Y.—Besides the usual lists of 
seeds, this firm deals very largely in agricul¬ 
tural implements, some of which are illus¬ 
trated and described in the catalogue. 
Among them are Clark’s Cutaway Harrow, 
claimed to be the most perfect disk harrow 
ever introduced; Miner’s sub-soil plow; Meek¬ 
er’s patent smoothing harrow; Acme Fertil¬ 
izer Distributor, etc. Portable pumps, water 
barrels on wheels, watering carts, stock 
pumps, garden harrows and cultivators, shovel 
plows and potato-digging plows, lawn mow¬ 
ers, lawn and field rollers, hose carts, barbed 
fence wire and galvanized wire poultry net¬ 
ting, seed drills, Cahoon’s Broadcast Seed 
Sower are also illustrated. Hammond’s Slug 
Shot and various kinds of fertilizers are spec¬ 
ialties with this old and well-known firm. 
How to Grow Onions, with notes on 
varieties, Edited by W. Atlee Burpee, 475 
North Fifth Street, Philadelphia, Pa. This is 
a book of 72 pages in large, distinct print. It 
treats of onions and how to grow them, soil- 
manure, seed, sowing, amount of seed 
acre, rolling, cultivation, weeding, insects, 
thinning, harvesting, marketing, wintering, 
irrigation, general remarks, varieties. It is a 
good, practical work. Price 30 cents. Apply 
to Mr. Burpee, not to the R. N.-Y. 
Sixth Annual Report of the New York 
(Geueva) Ag. Ex. Station. 
We have before us this report—a book of 
nearly 500 pages. The reports of the Direct¬ 
or’s assistants are, as usual, of real value. The 
Director’s report is, as it seems to the R. N.-Y., 
more than usually open to criticism as to cer 
tain conclusions arrived at, and more than 
usually wordy and pedantic. This is what he 
has to say in regard to plot trials: “These 
trials indicate the utter unreliability of field 
experimentation and should suffice to convince 
the public of the lack of certainty which 
attends all general conclusions gained by this 
process.” * * * “For six years now this 
station has devoted much expenditure and 
labor to its plat areas, forced by a mistaken 
public sentiment, and a review of its work 
indicates that little or nothing has been 
gained in the direction of manurial questions, 
or questions of a general nature relating to 
the growing crops.” * * * “The fallacy 
of equal areas permanently staked off, and 
with a historical record of treatment, is too 
plausible to be at once overcome, and the 
idea appeals so strongly to the half-educated 
or uneducated mind as to secure intense 
belief and partisan advocacy, despite the 
continual proofs of failure which are con¬ 
stantly found in the examination of published 
records of this sort of pseudo scientific, so- 
called experiment.” 
“Half-educated?” Who among us is whole- 
educated? Does the Director so consider him¬ 
self? Is it alone to the “to/io?e”-educated that 
the utter worthlessness of plot experimenta¬ 
tion is apparent? In which class must Lawes 
and Gilbert be placed? 
Dr. Sturtevaut is an energetic, enthusiastic 
man and his enthusiasm is contagious. 
Thus it has occurred that in many respects, 
he has made a splendid Director, while in 
others he has as signally failed owing to his 
irrepressible fondness for formulating theories 
which the facts often have failed to support. 
A. C. Nellis Co., 64 Courtlandt St., New 
York.—An illustrated catalogue (100 pages) of 
all kinds of seeds, including a treatise upon 
“Celery Culture Simplified.” Nellis’s Self¬ 
blanching Celery is a specialty of the cata¬ 
logue. 
Channel Can Creamery. Catalogue from 
William E. Lincoln & Co., Warren, Mass., or 
London, Ontario.—The advantages of this 
creamery are forcibly stated and elaborately 
described. There are 10 special points of su¬ 
periority claimed for it. If we gave one we 
should have to give all. We can refer our 
readers to the catalogue, confident that they 
will find something instructive therein. 
Churns and butter-workers are also described. 
Charles A. Reeser, Innisfallen Green¬ 
houses, Springfield, O —A large-sized, illus¬ 
trated catalogue of 125 pages, of roses and 
many different kinds of greenhouse and bed¬ 
ding plants, palms, climbers, flower and vege¬ 
table seeds. 
R. J. Farquhar & Co., Boston, Mass.— A 
catalogue (100 pages) of seeds, etc. We note 
that several “pond lilies” are offered; also 
“Wild Garden Flower Seeds,” trial boxes of 
flower seeds at low prices. We desire to call 
the attention of our readers to a variety of 
rhubarb offered by this firm, which ought to 
be cultivated in every garden, being far-and- 
away superior to any we have ever raised or 
seen. The stalks are immense—often six inches 
in circumference—and yet tender and of ex¬ 
cellent flavor. We have had this growing at 
the Rural Grounds three or four years, and it 
is a surprise to us that it is not placed in every 
catalogue. Try it. Seeds are offered for five 
cents a package; roots for 50 cents each. 
Farquhar & Co., are an enterprising, good 
firm. 
Cleveland Nursery (M. T. Thompson, 
Prop.), East Rockport, Ohio.—A catalogue (40 
pages) of small fruits. Haverland Straw¬ 
berry, Thompson’s Early Prolific Raspberry 
are among the novelties. 
John Saul, Washington, D. C., Catalogue 
No. 6.—This describes and prices such plants 
as palms, new roses, pelargoniums, anthuri- 
ums, begonias, dracamas, Dieffenbachias, 
pitcher plants, ferns, crotons, abutilons, pan- 
dauus and lots of other beautiful plants,many 
of which are new or rare. Lists of new and 
hardy trees and shrubs, clematis, gloxinias, 
caladiums, fuchsias, dahlias,chrysanthemums, 
carnations, azaleas, orchids and gladioli are 
especially worthy of examination. 
Catalogue No. 5, also ready for distribu¬ 
tion, is one of roses, and comprises all the 
standard and such of the new kinds as are 
likely to prove desirable. 
Dingee & Conard Co., West Grove, 
Chester Co., Pa.—Our rose lovers will look 
