442 
e 
JULY 6 
R. N.-Y.—“How much hay did you sell 
last year ?” 
Farmer L- “Ninety tons, besides what I 
fed to my stock.” 
R. N.-Y.—“ Will you keep more stock in 
winter ? ” 
Farmer L.—“ No. It does not pay me. I 
used to feed steers, but since the dressed beef 
trade has developed, such feeding does not 
pay. I do not like sheep. The only use I 
have for live stock is to turn my stalks into 
manure. The disposal of these stalks is the 
most serious problem we have. We can sell 
our grain, but the stales bother us.” 
R. N.-Y.—“ Why not use rye in the place 
of wheat for seeding? The extra value of 
the straw would make the crop more profit¬ 
able.” 
Farmer L —“ Hay is our great crop. 
Anything that interferes with that we wish 
to avoid. Our experience with rye is that it 
is not so good as wheat for seeding. If we 
put on all the fertilizer we want for the grass 
*ie rye is quite sure to lodge badly. With 
wheat we are reasonably safe to put on all 
the fertilizer we want. When we put ferti¬ 
lizer on our potatoes, we look forward two 
years to the grass crop. That is .why we 
put on so much. For years and years we 
thought with other farmers that fertilizers 
were so soluble that it was only safe to put on 
just enough for one crop. That is all non- 
ense. On ordinarily level ground we find 
fertilizers as safe in the ground as out of it, 
safer too with wheat and grass coming along 
to make use of them. The more fertilizers I 
use, the more money I make.” 
Pain} J^nsfoai&m 
IS CREAM CREAM? 
EVIDENTLY NOT! 
WIDE DIFFERENCES SHOWN. 
AN INTERESTING DAIRY SYMPOSIUM. 
Answer by Dr. Collier, Prof. Babcock, 
Dr. Hoskins, Dr. Henry Stew¬ 
art and T. D. Curtis. 
The R. N.-Y. asked the above question a 
few weeks ago. The discussion was started 
by the following question. The answers 
which accompany it seem to settle the matter 
conclusively: 
T. E. B., Schuylerville, N. Y .—Will a cer¬ 
tain amount of cream make the same amount 
of butter that another exactly similar amount 
will make, provided they are raised under 
the same conditions—in a Cooley creamer, for 
instance—but taken from the milk of different 
cows of different breeds ? Co-operative dai¬ 
rying in which the milk of all is received as 
though it were of equal value is certainly un¬ 
just ; is not the system where all sorts of 
cream are received as of equal value, bulk for 
bulk, more or les3 so ? 
FROM DR. PETER COLLIER. 
1 think cream varies quite as much as does 
milk, and, further, I believe that, if two sam¬ 
ples of milk from different cows of different 
breeds shall be set under conditions absolute¬ 
ly the same, even granting that chemical an¬ 
alysis shall prove the composition of the two 
samples of milk to be the same, or even the 
composition of the samples of cream which 
may be secured from them—I believe, I re¬ 
peat, that the difference which we know to 
exist in the mechanical condition (since milk 
is practically an emulsion of fats in a solution 
of the caseine and the other soluble constitu¬ 
ents) will be sufficient to make an appreciable 
difference in the amount of butter which may 
be obtained by churning, especially if this 
operation is conducted in the same way with 
both samples of cream. 
I think it is safe to say that, despite the 
immense importance of the dairy industry, 
the art of butter making—the raising, ripen¬ 
ing and churning of the cream, and the work¬ 
ing of the butter—is at present far in advance 
of the science, and that hundreds of dairy¬ 
maids throughout the country are able to 
make first-rate butter, who cannot tell lactic 
acid from quartz, and are in profound ignor¬ 
ance of the existence of soluble fats as well as 
of every scientific principle involved in the 
art which they have brought to such success. 
This ought not to be. The rule of thumb, 
with good judgment, suffices for the one out 
of the hundred, but for the 99 others there is 
no hope other than the clearly ascertained 
principles of science by which their work may 
be guided. 
Readers of the Rural are, of course, aware 
that it is for the solution of such ques¬ 
tions as this correspondent asks, and also of 
other questions of the same nature, that this 
experiment station has recently been securing 
representative animals of the several leading 
dairy breeds, and we at present have at the 
station six Holstein-Friesians, five Ayrsbires, 
four American-Holderness, four Guernseys, 
and expect to add to these Jerseys and Short¬ 
horns, and possibly representatives of other 
breeds. 
We hope and expect, as the result of our in¬ 
vestigations, to be able to determine the rel¬ 
ative value of these several breeds for the pro¬ 
duction of milk, butter, cheese and beef; as 
also the results produced by different food ra¬ 
tions, and, in short, the many practical and 
scientific questions which at present are 
brought up whenever dairy practice is under 
discussion. 
N. Y. Agricultural Experiment Station. 
FROM DR. T. H. HOSKINS. 
No; the same amount of cream by weight 
or measure, will not make the same weight or 
grade of butter. Some cream will not make 
more than half as much butter from an equal 
measure as other cream. The business is all 
guess-work when done in this way, and very 
decidedly against those farmers who have 
the best Dutter cows, or are the best feeders. 
The “raising under the same conditions ” will 
not remedy the matter at all. In a neighbor¬ 
hood of farmers where cows and their owners 
are severally about all alike, the co-operative 
plan may not work much injustice; but it be¬ 
comes a fatal enemy to improvement, and 
butter made in such factories is necessarily of 
an inferior grade, no matter how skillful the 
operator of the creamery may be. “ Cream 
is cream” just as water is water, or meat is 
meat, or bread is bread; but cream is not suf¬ 
ficiently alike from different herds and under 
different keeping to be paid for at one price. 
Orleans County, Vermont. 
FROM PROF. S. M BABCOCK 
The composition of cream depends nearly as 
much upon the physical properties of the milk 
from which it is derived as upon the condi¬ 
tions under which it is separated. Variations 
in the specific gravity and in the viscosity of 
the milk serum have a decided influence upon 
the quality of the cream. A high specific 
gravity tends to crowd the fat globules closer 
together, and gives a cream rich in fat. A 
very viscous serum prevents a near approach 
of the fat globules to each other, and gives a 
thick cream that is comparatively poor in fat. 
As both the specific gravity and the viscosity 
of the milk serum vary with different cows, 
and even with the same cows at different 
times, we would expect considerable differ¬ 
ences in cream from different herds. Some 
idea of how great this difference may be is 
shown by analyses of cream made at this sta¬ 
tion during the past year. The milk was all 
set in Cooley cans, ice being used in all cases, 
so that the conditions of creaming were nearly 
uniform. A number of analyses of cream, 
taken at random trom our books, show the 
following per cents, of fat: No. 1, 20.80; No. 
2, 19.40; No. 3, 24.10; No. 4, 22.42; No. 5, 14 - 
10; No. 6, 16.90; No. 7, 18.14; No. 8, 17.90; 
No. 9, 24.60; No. 10, 15.87. We have in these 
creams a variation from 14.10 per cent, to 
24.60 per cent of fat, and their value for but¬ 
ter production would be nearly proportional 
to these figures, so that No. 9 would be worth 
nearly 75 per cent, more than No 5. I believe 
that this variation is no greater than would 
be found in creams received at a factory from 
different patrons. In other words, I believe 
that just as much injustice may be doue by 
dividing the receipts of the factory accord¬ 
ing to the amount of cream supplied, as by 
giving equal values to equal weights of milk. 
No system of division is just which does not 
provide some means for determining the but¬ 
ter value of the milk or cream. 
Wisconsin Experiment Station. 
FROM DR. HENRY STEWART. 
It seems as if through all kinds of human 
industry a general average must be struck 
and one “ must bear another’s burdens.” It is 
at present certainly so in all co-operative en¬ 
terprises; for if not, why should co-operation 
be desirable or effective for the general good? 
Human industry can never be more perfect 
than the men employed in it are, and if some 
are incompetent, or weak, or helpless, the 
more able are forced to assist them by the in¬ 
evitable pressure and influence of circum¬ 
stances. Hence in all co-operative enter¬ 
prises, such, for instance, as a creamery or 
cheese factory, there is a constant effort to 
equalize the burdens and the benefits, but it is 
clear that this process of equalization has not 
yet been perfected. 
Then we may inquire, 1, how and to what 
extent inequalites exist, and, 2, in what man¬ 
ner they may be removed or adjusted. The 
former question is more easily answered than 
the latter; but yet in considering it carefully 
and intelligently some clue may be given to a 
solution of the latter. 
Will a certain quantity of cream from one 
cow make the same amount of butter that the 
same quantity of cream from another cow 
will, under similar conditions? This question 
is to be considered from a view ot different 
cows of the same breed, and cows of different 
breeds. Hence it relates to cows aud to 
breeds. 
No doubt cows vary very much in charac¬ 
ter as to quality of milk, which is the only 
point that need be considered, quantity not 
being an element in the question. Every 
man or woman who has kept and milked any 
two cows knows this to be a fact. It may lie 
taken as indisputable. But is this difference 
of sufficient importance to amount to an in¬ 
jury or injustice to some of the patrons of a 
creamery, and to a gratuitous advantage to 
others? I think it is unquestionably. My 
own experience during several years, care¬ 
fully noted and recorded, has proved to me 
that the actual value of cream for butter pro¬ 
duet varies considerably in cows of the same 
breed; and also that the cream from one cow, 
churned alone, will make less butter than the 
same cream will when churned with that of 
other cows; the difference between the two 
depending not only on the actual quantity of 
butter in the cream, but on the condition- of 
the fat by which it is more perfectly gathered 
from the cream when helped by other cream. 
This difference depends upon the size of the 
fat globules, as well as their density and hard¬ 
ness. Some cream contains globules of much 
smaller size than those in other cream, and in 
the churning the smaller globules become at¬ 
tached to the large ones quite easily, and do not 
escape, ungathered, iu the butter-milk. These 
smaller globules escape when the cream of 
the particular cow is churned alone. I have 
found such a difference in this respect as to 
amount to a loss in keeping the cow, so large 
a portion of the butter escaped from the 
churn in the butter-milk. The cream of some 
cows may be churned in five minutes. This 
is because the globules are large and the fat 
is soft and adherent; that of other cows will 
require 30 minutes or more, the difference be¬ 
ing due to the smallness and hardness of the 
fat globules. But if these different creams 
are mixed, the time of churning may be 15 or 
20 minutes, or even less. I have had butter 
fully gathered in eight minutes from mixed 
cream from which, when churned separately, 
the butter came in various times, from five to 
30 minutes. And this was from cows of the 
same breed, Jerseys; but they were of dif¬ 
ferent ages, the quick-churning cream being 
from a young cow, and the slow cream from 
an old one. 
These facts seem to show that an important 
advantage is gained by the creamery system, 
that in no way whatever affects the interests 
of those who do not gain anything, taking the 
ordinary method of separate churning as a 
test ot the value of the cream. The method of 
Prof. Short, which secures all the fat from 
the milk by a chemical test, would do justice 
to many cows that would be condemned by 
the churn test. But it cannot be doubted 
that the cream of different cows does vary 
considerably in its actual value for butter 
product. Cream has been found to contain, 
in different samples raised under the same 
process of setting, from 50 to 72 per cent, of 
water; from 19 to 43 per cent, of fat; and 
from 8.80 to 14.75 per cent, in caseine, where 
the quantity of»fat was the same in two sam¬ 
ples. These cases were of cows of the same 
breed. I am well satisfied that these varia¬ 
tions may exist in cream without any appar¬ 
ent visible differences, and chemical examin¬ 
ation alone can detect them. 
As to breeds, there is still greater certainty 
in respect to differences in value of cream for 
butter. I well remember a test made several 
years ago in a dairy of pure Ayrshires and 
Jerseys, which showed that while the cream 
gauge indicated 33 per cent, of cream in the 
Ayrshire’s milk and only 25 per cent, in that of 
the Jersey, the latter cream made one-fourth 
more butter, for the same quantity. It is 
well known that Jersey cream is made up of 
larger globules than Ayrshire cream is, and 
consequently the latter cream would neces¬ 
sarily contain more milk, hence be less rich in 
fat. This peculiarity of the Jersey is shared 
by the Guernsey, aud by some of the best 
native cows which I have tested in this re¬ 
spect; while that by the Ayrshiro is shared 
with the Devon, Dutch and Short-horn. No 
doubt there are cows of any of these breeds 
which are exceptional, but the influence of 
breed upon butter products from equal quan¬ 
tities of cream is so distinct that 1 am sure 
that if one dairyman were to use a good pure¬ 
bred Jersey or Guernsey bull in bis herd and 
rear the calves to cows, and used the grades 
in his dairy and sold his cream to a creamery 
at so much per space, and another did the 
same with a good bull of any other breed, the 
former would contribute largely to the pock¬ 
et and prosperity of the latter in every case. 
Differences of individual cows are equalized 
in a herd of the same breeding; but in herds 
of different breeds, the natural inequality 
must always exist. 
Consequently the system of co-operative 
butter making, in which cream i9 bought by 
measures or spaces, cannot fail to be unjust 
to the contributors who have better cows of 
any breed, or cows of a better breed than the 
others. And the only remedy for this in¬ 
equality is a perfect test of the actual quality 
of the cream of each herd to fix the value, 
which may remain constant under equal svs- 
tenis of feeding, and of setting the milk for 
cream. 
Macon County, N. C. 
FROM T. D. CURTIS. 
The question is asked: “Co-operative 
dairying, where milk is received as though of 
equal value, is certainly unjust. Is not the 
system where cream is received by gauge 
more or less so?” I answer, it certainly is, 
and efforts have been made for years to get a 
test that will give the true butter-making value 
of cream. The first was the Schock & Bolan- 
der churn. Then followed the oil-test. Later 
we have Prof. Short’s test by first saponify¬ 
ing the cream. But the last two, while giv¬ 
ing the amount of oil or fat in the cream, do 
not show how much of it is available as but¬ 
ter by churning; hence, 1 consider the churn- 
test the most reliable. When it was first dis¬ 
covered that “ cream is not cream ” of the 
same value in all cases, a noted test was made 
at West Liberty, Iowa, where the cream of 
each patron on a large route—some 70 in 
number, if I remember rightly—was tested 
by taking a gauge that it had been assumed 
would make a pound of butter, and churning 
it in a small jar. The result showed that 
while the gauge of some samples of cream 
made only eight ounces of butter, that of 
others made 24 ounces; but the average was 
16 ounces. This made the creamery all 
square, but robbed the 24-ounce man of 50 per 
cent, ot his dues to make up for the lack in 
the eight-ounce man’s cream, which had 100 
per cent, added to its value! This difference 
in the butter value of cream is now so well 
understood in the West that no creamery, that 
I am aware of, is run without applying some 
test of value for every man’s cream. 
There are several causes for the difference 
in value of the cream of different cows and 
different herds. The cream of some cows is 
naturally richer than that of others. Breed, 
feed, care aud shelter or no shelter, have their 
influences. A sudden change in the weather, 
from cold to hot, or hot to cold, varies the 
quality. Let a cold, wet spell strike a herd 
of cows running in the pasture, and they will 
not only shrink in their mess but give milk of 
inferior quality, the effect extending to the 
cream. The cream of the milk of the same 
cow varies from day to day, without any ap¬ 
parent reason. A cow that comes out poor in 
the spring gives poorer milk and cream than 
she would if she came out in good condition. 
A poor, half-starved herd gives poor cream, 
that turns out poor white butter—butter hav¬ 
ing less nutritive qualities than butter made 
from the cream of well-fed cows. Hence the 
wrong and injustice of artificially coloring nut¬ 
ter, as it enables the dairyman who has a herd 
of poor, half-starved cows to get just as much 
for his butter as is paid for that of a much 
higher nutritive quality. As a rule—with per¬ 
haps some exceptions, but I kuow of none— 
the well-fed cow, which gives rich cream, that 
makes highly nutritive butter, also gives it a 
nice if not a high natural color. This fact is 
sufficient argument against artificial coloring. 
The natural color of butter largely indicates 
its quality, all other conditions being the 
same. But while we are iu a measure approx¬ 
imating justice in the creamery or butter 
factory, we are going on in the same old way 
in the cheese factory. 
Some advocate the oil-test. But while this 
may closely decide the amount of fat in the 
milk, it dees not show its real value for cheese- 
making, since there is.more variation in the 
per cent, of caseine than of fat, and a low per 
cent, of fat may accompany a high per cent, 
of caseous matter. There is still a lack of 
equity in all forms of associated dairying. 
Thisjxnuts to.the ultimate.^** rrying on of all 
dairying in large, well-conducted private 
