4 
JAN'S' 
THE RURAL NEW-YORKER. 
length as hay consists of about 4 per cent, of 
that food element; 40-100 was hlue to repre¬ 
sent carbohydrates and 1-100 was another 
color to represent fat, etc. A second chart 
showed the proper proportion of these food 
elements for a complete ration, also in some 
improper but commonly used rations. 
In the further discussion Col. Curtis 
emphasized the importance of feeding for a 
purpose. Let the ration be a properly balanced 
one and do not feed more nitrogenous foods 
or albuminoids than the right proportion, 
neither should one feed an excess of starchy 
matter, for all excess in either case is wasted. 
When corn-meal is fed alone one half is wast¬ 
ed, for there is not a sufficient amount of 
albuminoids to balance the starch and fat. 
This is undoubtedly one of the most profitable 
fields for the practical farmer to study. 
Tables showing the composition and feeding 
values of all the ordinary foods, have been 
published and a complete ration for a milch 
cow of l,u00 pounds’ weight is about 2)4 
pounds of albuminoids, 12)4 pounds of carbo¬ 
hydrates and about one pound of fat, in about 
30 pounds of dry fodder. 
In the afternoon Dr. Colier gave an address in 
which he said that there are 1,540.000 cows in 
New York State and if the destroying angel 
would pass over 
the land and with 
proper discrimina¬ 
tion blot out one 
naif of these, their 
destruction would 
be a great blessing 
to the farmers. 
Very many cows 
are kept at an ac¬ 
tual loss. In 90 
creameries and 
factories from 
which he had been 
able to obtain sta¬ 
tistics, the returns 
to the farmer per. 
cow ranged from 
§14.50 to §82.17, 
and the difference 
in the price of the 
yields was but lit¬ 
tle. The ratio giv¬ 
en is as 1 to 5%. 
The loss was in the 
amount produced. 
The New Hamp¬ 
shire experiment 
station has shown 
the cost of a quart 
of milk from the 
best cow to be 1.55 
cent and from 
the poorest cow 
4.26 cents, the av¬ 
erage being 2.74 
cents, and this on 
a good ration. The 
cost of the milk 
from the best cow 
with the best ra¬ 
tion was 1.32 
cent, [and that of 
the milk from the 
poorest cow with 
the poorest ration 
5.35 cents per 
quart—400 per 
cent, in favor of 
the best cow with ^ 
the best ration. 
It is a question 
whether the aver¬ 
age cow produces 
over 3,000 pounds of milk per year, but'that 
yield will not pay the cost of keeping. Throw 
out the poor cows, feed the others better and 
bring the yield up to 5,000 or 8,000 pounds of 
milk per year. The value of the grass crop 
in New York State needs emphasizing, for it 
is worth more than the cereals and is of greater 
benefit to the land. Do not sell hay, for you 
cannot get what it is worth to you as feed for 
your stock. Its manurial value is great—about 
§7.50 per ton. The encouragement is offered 
that N. Y. State farms are not, on the whole, 
materially losing in fertility, which cannot be 
said of Western lands. The Empire State is 
as good as any in the world for farming. 
The address abounded in statistics and was to 
the point. 
Col. Curtis followed, and said the farmer 
should make up a proper ration for his stock 
which shall be, first, for maintenance and, 
second, for production of milk and butter. 
He mentioned the fact that at Cornell last 
summer at the dairy conference it took 15)4 
pounds of milk for a pound of butter; at 
Kirby Homestead, 16)4 pounds of milk, and 
at another place 22)4 pounds. 
Prof. Roberts discussed manures, or, as he 
put it, capital stock, and urged that the 
fertility of the farm be not allowed to become 
exhausted. No man has a right to take from 
the capital stock in farming, for he is robbing 
those that come after him. In feeding stock 
to produce flesh and butter one should feed 
also for manure. Every ton of solid manure 
is usually worth from §3 to §4. Manure is 
usually worth half the cost of the food, but 
its worth depends upon the kind of food con¬ 
sumed. The Professor gave as a ration for a 
milch cow of 1,000 pounds’ weight: 
20 pounds corn fodder, worth 
4 pounds cotton-seed meal, worth 
6 pounds wheat bran, worth 
2 pounds corn meal, worth 
$.05 
.05 
.06 
.02 
Total $.18 
The'manural value of this will be 11 cents, 
but if a ration is made up largely of straw, 
the manure is worth considerably less; 10 
pounds of straw are worth about one cent, 
while 10 pounds of cotton-seed meal are worth 
11 cents. The importance of spreading ma¬ 
nure in the fall and winter rather than wait¬ 
ing until spring was fully emphasized. One 
had found a difference of fully 25 per 
cent, in favor of spreading in the fall. Prof. 
Roberts said that we should always spread 
manure in the fall and * here there is a plant 
to grow, it will grow nearly all winter. Sow 
good full-cream American cheese equals any 
made in Canada, and if we will banish the 
skimmer and insist upon a good cheese every 
time, our reputation abroad will come up to 
the best. 
Dairy Commissioner Brown gave a good 
talk, during which he stated that there is but 
very little oleomargarine sold in New York 
State and none made there. The dairy pro¬ 
ducts are to day the purest articles of food 
offered in the markets of the State. The con¬ 
sequence is that the demand for fine dairy 
products is constantly increasing. There will 
be scarcely any limit to'the demand for milk, 
butter and cheese, when all are perfectly 
fine products. 
The little talk from Dairy 'Commissioner 
Brown was calculated to provoke considerable 
thought. Friends and neighbors wearing 
themselves out trying to pay interest, and 
stave off the foreclosure of the mortgage, and 
keep up respectable appearances, to send the 
children to school, and attend church and 
meet the reasonable requirements of such a 
course; and think of their working from four 
in the morning till nine at night and knowing 
all the time that they are waging an unequal 
warfare, is indeed sorrowful. It well re¬ 
presents the dark side of farm life. The im- 
AN INEXPENSIVE SUMMER HOUSE. Fig. 2. 
clover or rye in the fall, or some crop that 
will live through the winter, so that its roots 
may go down and take up[ and make ready 
the plant food for some other crop tojbe put 
on in the spring. The Lord manures in the 
fall and you cannot beat Him. 
A paper was read setting forth the advan¬ 
tages of the thoroughbred sire and particularly 
of one from a long line of ancestors which 
have shown fine results in the milk pail or the 
churn. 
Mr. Richards read a paper on cheese. He 
said set rules cannot always be depended upon 
in making cheese because conditions vary so 
much. The weather, the feed, the condition 
ot the cow, the way the milk has been handled 
before arriving at the factory, all have an in¬ 
fluence on the production so that a cheese- 
maker must understand his business thorough¬ 
ly and must be a man of judgment or he can¬ 
not make good cheese every time. If the 
milk is right, is a pure and clean production, 
and has been properly aerated the cheese- 
maker can be properly held responsible. 
Aerate more and cool less. Throw away the 
skimmer and soon our cheese will have a rep¬ 
utation as good as that of Canada, and the 
home consumption will take all we make and 
at remunerative prices. Only 2)4 per cent, of 
our dairy products are exported now. A 
portance of getting rid of the cow’[that gives 
3,000 pounds of milk a year and replacing her 
with a 5,000-pound or 8,000-pound cow is self- 
evident. What a grand thing it would be if 
all dairymen would avail themselves of the 
information and the incentive for improve¬ 
ment which these annual meetings furnish. 
Mr Munson’s paper on butter making was 
intended to be a little out of the old rut. The 
discussion which followed proved to be quite 
complete and brought out many questions. 
Want of knowledge is one important cause 
for so much poor butter. The young wife 
dislikes to tell her husband that she does not 
understand fully how to make good butter aud 
so works on and makes a poor article. She 
ought to go to some good neighbor who has 
had experience, and who knows how good but¬ 
ter is made, and get her to tell how and show 
how it should be done. Deep setting is better 
than shallow. Thoroughly aerate the milk 
before setting in cans, by dipping from one 
vessel to another several times. Do not let 
the milk stand in the stable or in a room 
where it can absorb foul odors. Heat to 90 or 
95 degrees before setting and cool down to 40 
degrees. By so doing all the cream will rise 
in 12 hours. During a summer as cold as the 
past, milk will go down to 65 degrees before 
it would ordinarily be set. Use the thermome¬ 
ter and know what you are doing. If the 
milk is warmed much above 110 degrees con¬ 
siderable caseine is likely to come up with the 
cream, producing a butter containing cheese, 
an undesirable quality. Do not cool below 40 
degrees in the creamer, for there is danger of in¬ 
jury to the butter. There are a thousand million 
fat globules in a cubic inch of milk. If the 
can of milk is set in very cold water the outside 
is soon cooled and there is a greater difference 
in the specific gravity between the milk and 
the fat globules. A slight current is created 
in the milk downwards near the outside, and 
a corresponding one upward toward the 
center, the upward current being milk and 
fat globules. This helps to get the cream to 
the surface. When the cream is taken from 
the milk it should be kept at as near the tem¬ 
perature of the milk from which it was taken 
as possible until enough is obtained to make a 
churning, then mix all together and warm to 
62 to 70 degrees until fully ripened and slightly 
soured. It needs to come in contact with the 
oxygen of the air which helps to put it in 
proper condition. The best plan is to put the 
cream in large open pans, protected from the 
dust, etc., but exposed to the air. If set in 
pails, stir at least a dozen times a 
day. It will take about 20 hours to 
perfect the ripen¬ 
ing process. Churn 
at a temperature, 
best determined by 
experiment, from 
- » 58 to 64 degrees in 
summer and 62 to 
70 degrees in win¬ 
ter being about 
the range. Some 
creams must be 
churned at a high- 
er temperature 
than others. There 
is such a thing as 
churning when the 
longer the churn 
is worked the fur¬ 
ther the cream is 
from butter. Un¬ 
der some circum¬ 
stances the con¬ 
cussion may break 
the globules into 
finer ones. Some 
difference of opin¬ 
ion was expressed, 
but Prof. Roberts 
thought best to 
churn at as low 
a temperature as 
possible and get 
the butter in one 
hour. Others 
thought it better 
to get the butter in 
twenty to thirty 
minutes. The but¬ 
ter can be washed 
in the churn. Stop 
churning when the 
granules are about 
the size of grains 
of wheat. Draw 
off two-thirds of 
the butter-milk 
and add water at 
55 degrees. There 
seems to be a little 
danger in cooling 
down too quickly 
to too low a tem¬ 
perature, keeping 
nack a portion of 
the butter-milk in the butter, thus making an 
article of poor keeping qualities. It was not 
generally advised to salt in the churn, but to 
remove to the worker and salt there. 
DAIRY SCHOOLS. 
Col. Curtis presented his scheme for dairy 
schools. A lively discussion ensued, but all 
agreed that the plan was a good one. Col. 
Curtis gave a history of the efforts which 
have been made in this country to spread 
dairy knowledge, tracing the American Dairy¬ 
men’s Association from its birth until it dis¬ 
appeared and finally reappeared in the shape 
of the New York State Dairymen’s Associa¬ 
tion. He also told something of what has 
been the effect of these meetings upon the 
people as an educator. Then followed an 
account of what has been done in the line of 
dairy education across the water. Not only 
Holland, Denmark, Norway and Englaud are 
ahead of us in this line, but Prussia, Ireland, 
Italy and other European governments have 
established schools for the education of dairy¬ 
men and maidens. Americans are far behind 
in this respect. Col. Curtis proposes that the 
State make an appropriation for the establish¬ 
ment of schools in some of the villages 
throughout the State, the scientific work to 
be under the supervision of a professor, who 
