190S 
THE RURAL NEW-YORKER. 
9i 
Cost of a Creamery Equipment. 
Can you give me any Idea what It would 
cost to equip a creamery with the latest 
Improved machinery to handle 1,000 or 1,600 
pounds of milk per hour? w. T. M. r. 
Stockton, Utah. 
A creamery outfit, including one sep¬ 
arator running 3,000 pounds per hour, 
would cost from $1,100 to $1,300, depend¬ 
ing upon how close the stuff was bought. 
The cheaply equipped creameries have in 
the past as a rule proved the most ex¬ 
pensive. Deal only with reliable houses 
who have a reputation to sustain, and 
have been in the business long enough 
to know the demands of their trade. 
Sa £• OOOKa 
AN EXPERIENCE IN CHURNING. 
I was interested in the question and 
answer under the heading “Butter Slow 
to Come,” page 30. We have been mak¬ 
ing butter for 17 years, sometimes from 
one cow, and sometimes from a number 
of cows, and rarely have to churn over 
10 minutes. Lately we have had two 
cows from which we are making butter. 
Five or six weeks ago I began to give 
the cows some apples, a few at first, un¬ 
til I was giving them three or four 
quarts a day. The first time I churned 
after I began to feed apples it took 15 
or 20 minutes; the next time 1% hour 
and the next time 2% hours, and I kept 
that churn handle going all the time, 
too. I began to wonder what the trou¬ 
ble was, as I had never been troubled 
so before, and the cows had the same 
care and food. Then I thought of the 
apples, and as I had never fed any be¬ 
fore decided that they caused the trou¬ 
ble, so stopped feeding them. The first 
churning after stopping took 20 min¬ 
utes, the second 15 minutes, and the 
third (to-day) five minutes. I did not 
get any more milk when feeding apples 
and we thought the cream not so heavy. 
My cows are Guernsey and Jersey. Our 
milk is set in shallow pans, and I churn 
once a week at this season of the year. 
The cream is a little sour when 
skimmed, and is kept in a dairy room 
down cellar. Every day when our 
cream is put in the whole is stirred 
thoroughly. The night before churning 
the cream is brought up stairs and 
warmed by setting in a pan of warm 
water up to 70 or 72 degrees, stirring 
often to have it warmed evenly, covered 
up and allowed to remain in the room 
all night, churned at 66 to 68 degrees. 
This treatment may not be as some of 
the dairy experts would have it, but we 
have succeeded in making butter which 
sells at 30 cents per pound the year 
around to customers, and at the store at 
the same price as the best creamery 
butter. w. i. biites. 
New Hampshire. 
R. N.-Y.—Mr. Rines sent us a sample 
of that five-minute butter by mail. It 
was four days on the way and reached 
us in perfect condition—firm and solid 
and of fine flavor. Mr. Rines says: 
“This butter was made without grain, 
color or starter. Just pure extract of 
cow, without any fixing up.” The cow 
did only part of it There was a good 
share of brains and skill in that pack¬ 
age. The butter was so firm and hard 
that all who saw it were surprised. Mr. 
Rines writes about this: 
“You may be surprised to know that 
we have no ice In hot weather, and 
churn at 62 degrees. We usually churn 
Wednesday evening, leave the butter in 
the dairy room, and ball it out Thurs¬ 
day forenoon and carry it to market 
Friday. It is carried to town in a large 
tin cake box which is lined with paper. 
This box is put inside of a wooden box 
large enough to leave an air space of an 
inch or two all around. Each ball is 
wrapped in parchment and packed in 
solid. I find it will soften less in this 
way than in separate trays. When 
creamery butter will be all over the 
plate, this will be firm and in good 
sliape. Our mail carrier had his butter 
of us the past year. We put two pounds 
in a wheat package, about the same as 
it came to you, affd hung it on the mail 
box, which is down to the street. Some¬ 
times it would hang there nearly half 
an hour, when he was late. He gets 
along usually about 11 A. M., and gets 
home about 1 P. M. He said it was al¬ 
ways in good condition and was carried 
in his mail bag in an open wagon.” 
Arguments for Berkshire Hogs. 
Evidently the farmers of New York State 
are becoming more and more partial to the 
Berkshire hog. I believe at least two- 
thirds of the Inquiries and sales I received 
from New York State were for the large 
English Berkshlres; they are without ques¬ 
tion one of the most hardy and prolific 
breeds of hogs we have to-day, besides be¬ 
ing very neatly made. Therefore, If this 
be correct they are among the leading 
breeds of all-around good hogs to-day. In 
behalf of the Chester Whites I must say 
they are a good all-around hog except 
that they require a little more cleanliness 
than the Berkshire. Chester White pigs 
will not thrive In a stable that Is not kept 
well cleaned and bedded like the Berkshire. 
Some parties may say "no call for dirty 
pens,” neither Is there, but they will ad¬ 
mit that farmers In busy seasons of the 
year neglect their pigpens to a certain ex¬ 
tent. W. A. LOTHERS. 
Pennsylvania. 
Sick Hens.— On page 874 Is a question 
concerning swelled heads in hens. The 
answer speaks of yellowish, cheesy matter. 
I have dealt with several cases of this sort; 
finding that they always died, I adopted a 
heroic treatment as follows: When I had 
a hen that swelled above the nostrils, and 
it seemed to be getting chronic (for some 
times a hen’s head will swell from a cold 
or draft so as to even close the eye, and 
she may be all right again in a day or two) 
1 take a sharp knife and open the cheek, 
cutting deep into the hen’s nostril, but 
careful not to go high enough to affect 
the eye, and the whole nasal passage will 
be found filled with this yellow cheesy 
material. Sometimes it may be picked out 
in a solid kernel, while at other times it 
must be removed In pieces. Almost inva¬ 
riably the face will heal in a few days and 
the hen with the loss of that nostril will 
be all right. I have occasionally opened the 
face a second time if after a few days there 
seemed to be more trouble there, r. x. j. 
Rhode Island._ 
Our post office has not been closed, but 
there Is free delivery between Warwick 
and Cecilton. I do not think it a loss to 
our stores, and I do not think It a great 
accommodation to the farmers. s. H. d. 
Maryland. 
When you write advertisers mention The 
R. N.-Y. and you will get a quick reply and 
“a square deal.” See guarantee, 14th page. 
By the author of Letters from a Self-Made Merchant to His Son. A 
new series of papers in which Old Man Graham preaches the gospel 
of good business and tells some of his characteristic stories. This Life 
Story of a Self-Made Merchant, by George Horace Lorimer, will be 
one of the features of coming issues of the magazine. The Letters 
from a Self-Made Merchant to His Son met with universal favor, and 
there is every reason to believe that the new series by the same author 
will be equally popular. In the new series old Graham tells the story 
of his own business career: how he began life as a farmer’s boy, worked 
his way to the front and became the biggest pork packer in the West. 
COMPANY 
E kMTUI(Pj^Y 
EVENING 1*0'ST 
EVERY WEEK 
From Now 
to 
July 1,1903 
