1903 
THE RURAL NEW-YORKER 
75i 
SCALDING OUT '^STRINGY'' MILK. 
What is the cause of stringy cream? 
What is the quickest way of stopping it? 
Hamilton. Ont. r. j. r. 
Your trouble is so-called “ropy” milk 
or cream. It has been definitely proven 
to result from a specific bacterium that 
dies only under high temperature. Your 
cows may have the best of feed and yet 
if these little germs are in the pails, 
strainers, or milk utensils, and come in 
contact with the warm milk your 
trouble will continue. I should arrange 
to boil every milk vessel of every name 
and nature, or it you have steam put 
them into a big vat, cover it and start 
the steam. The temperature will go to 
212, and stay there as long as the steam 
is running. Keep it up for a half hour. 
If you boil them see that the outside is 
cleansed as thoroughly as the inside; 
the germ may lurk anywhere. People 
often think if they are requested to steril¬ 
ize their tools, it is an indication of 
filthiness. Not so; these germs do not" 
yield to the usual method of washing and 
simply scalding, but must have pro¬ 
tracted contact with boiling water or 
live steam. Do not leave out a tool or 
vessel of any kind. You may need, if 
this does not check the evil thoroughly, 
to cleanse your milk room. Then if the 
trouble does not cease go to the stable, 
and boil the milking stools. The germ 
may exist there, get on the hands and 
from them drop into the pail while 
milking. The next step will be white¬ 
washing the milking stable and evei-y- 
thing in it. This should be done any¬ 
way. It will be worth its cost as a pre¬ 
ventive measure. If all these things are 
thoroughly done and your cream is still 
ropy, begin an inspection of the milk of 
each cow, keep it separate and note re¬ 
sults. From the fact that the trouble 
is inoi’e than local and always in the 
cream I should expect the germ had con¬ 
tact with some common center from 
which it had spread. It is hard to deal 
intelligently with such problems withoul 
being on the ground and watching re¬ 
sults. If you will turn detective and 
carry always in mind the fact that near¬ 
ly all milk troubles are due to a bac¬ 
terial origin, and that heat as before 
mentioned is a safe and sure remedy, 
you will regulate the matter. Failure 
often comes even when these rules are 
followed, because people do not .fully 
understand, or rather appreciate, just 
what thorough work means. Again, do 
not be discouraged if you do not succeed 
the first time. If the bacterium that 
causes trouble is deep-seated it may, 
even if temporarily deposed, return after 
a time to its former abode. Keep at it; 
sanitation and steam will cure a multi¬ 
tude of milk troubles. ii. k. c. 
RECEPTION OF THE PIG. 
The following excellent advice is given in 
the pamphlet sent from the Meadow 
Brook Stock Farm. 
"When a pig is received by express or 
freight, remember that he is tired from a 
long and exciting journey, during which 
he has been a close prisoner, half frightened 
to death by the strange quarters, strange 
people and strange sounds about him. He 
is probably more than half starved and as 
thirsty as he is hungry. Give him a drink 
of water, and if it is hot weather dash a 
bucket full over him in the crate. Take 
him home in as kindly a way as possible. 
If your wagon has no springs, put some 
hay in the bottom to break the jar of the 
rough road. When you get home give him 
a quart of water and a very light feed. 
Three hours after, give more water and 
another light feed, and repeat every three 
hours the first day, and by the next morn¬ 
ing your pig will probably be all right and 
ready for a full meal. It is aways best 
to err on the side of too little rather than 
too much feed and drink. It is very easy 
to over feed, and the result of it is a sick 
pig and no growth for weeks, perhaps. 
Keep him hungry until you know his capa¬ 
city, and then feed so as to be sure that 
all is cleaned up and that he will have a 
good appetite for the next meal. When you 
receive the pig, if he looks thin and gaunt 
and droopy, don't sit down and write the 
man w'ho sold him to you a saucy letter, 
and call him a swindler, because he has 
not sent you a good pig. Wait a few days 
until the pig has filled up the waste places 
in his carcass.” 
HANDLING CORN FODDER. 
I think your correspondent, page 721, is 
on the v/rong track, to put his shredded 
fodder into a silo after it is as thoroughly 
cured as It must be for a busker to operate 
upon it successfully. He must use water 
enough to saturate the fodder and make 
it as moist as green corn is when the grain 
begins to glaze or harden, and not enoug'h 
to run away, or settle to the bottom of the 
.silo and make it sloppy and sour. The 
object in wetting the shredded corn should 
be to make it heat up to 130 degrees, as 
green silage would, and should there be 
any part of the silo in which there was 
insufficient m.oisture, the heat might cause 
the fodder to mold and bo spoiled. Were 
this field of corn mine, and I desired to 
husk the grain and fill the silo with the 
fodder about the time the corn began to 
get hard or glaze, I would pick the oars 
off about six rows wide and throw them In 
thin layers next the walls; then have the 
corn harvester cut the fodder and fill the 
silo in the usual way. After the six rows 
on each side of the field were cut, pick six 
rows more and throw over out of the way. 
After the silos are filled you can husk 
your ears and put in the crib, and in this 
way save the whole plant at its best. If 
the grain is to bo fed to cows I should 
prefer to cut ears and all into the silo, 
rather than save the grain and have it 
ground. The plan of picking off the ears 
form silage corn (Beaming) is practiced by 
one of the most prominent Jersey breeders 
of Essex County. I have in some seasons 
saved seed from ears picked as corn went 
through the cutter. u. c. m. 
Massachusetts. 
Poor Seed Corn.— The Ohio Experiment 
Station truly says that this year's corn 
crop is so poor that unless great care is 
taken seed will be almost worthless. 
"While mature seed should be chosen if it 
can be had. slightly immature corn care¬ 
fully and thoroughly dried out by the fir*' 
is frequently more satisfactory than the 
former when handled carelessly. Given a 
normal Winter and it is probable that 
seed corn of which 00 per cent and upward 
will germinate next Spring will not be 
easily secured. Almost any farmer can ar¬ 
range for it now if he be alert.” 
P'ERTiLizERS ON GRASS.—The Rhode 
Island Station has carried on some good 
experiments with fertilizers on grass. In 
one six-year rotation grass was cut for 
three years. The fourth year the yield 
was three and two-third tons per acre, the 
fifth year, four and one-quarter tons, and 
the sixth, 3.8 tons. The fertilizer used 
e.ich year was the following mixture per 
aci-c; 350 pounds nitrate soda; 450 pounds 
acid phosphate; 200 pounds, muriate of 
potash. Another experiment was tried 
with various amounts of nitrogen. Where 
no nitrogen was used the yield was 1.1 ton 
per acre. When one-third the above 
amount was used, the yield was 1.7 ton, 
and where the full dressing was given the 
yield was 3.75 tons. On old farm lands the 
nitrogen is surely the needed element. 
The Creamery Shark.— "Brethren, be¬ 
ware of the creamery shark. He comes, 
one of the best mannered of men. Behind 
his boiled shirt bosom ho has a heart beat¬ 
ing with compas.sion for the farmer and 
his family. A creamery means, in a few 
years, a courting carriage in every barn, 
an organ in every parlor, and a bathroom 
with hot and cold water and all modern 
improvements in every home. Beautiful 
for situation, the joy of the whole earth, 
will be the township in which he is per¬ 
mitted to build a creamery. Two years 
have passed since the $5,000 creamery was 
built by the shark. There is no more 
smoke coming from the chimneys, the sei)- 
arator is silent. 'I'liero are no hogs s<iueal- 
ing for the buttermilk any more, and a 
notice in the county papers states the day 
that the creamery w'ill be sold to satisfy 
a judgment of a few hundred dollars.” 
Adulterated Cotton-Seed Meal —It is 
said that much of the cotton-seed meal 
offered to dairymen for feeding is adulter¬ 
ated with ground hulls. The Vernlfuit Ex- 
i)eriment Station prints the following test 
for cotton-seed meal, which was first sug¬ 
gested by Prof. E’. B. Voorhees: "I’lace a 
teaspoonful of the meal (do not use more) 
in a tumbler and pour over it from Pt (o 
two ounces of hot watei-. Stir the mass 
till it is thoroughly wet up and all the 
particles are floating. Allow it to subside 
for from five to 10 seconds and pour off. 
If a large amount of fine, dark brown sedi¬ 
ment has settled in this time, a sediment 
noticeably heavier than the fine, mustard- 
yellow meal, one which upon repeated 
treatments with boiling hot water keeps 
settling out, the goods are a feed meal, I. 
e., meal containing relatively large quan¬ 
tities of ground hulls. All meals contain 
small quantities of hulls and show dark 
specks. If, however, there is found a largo 
amount of this residue, one which persists 
in remaining behind after several washings 
and decantings, it is surely composed of 
hulls and the gooiis are a feed meal. The 
results of this test are very striking when 
a feed meal is compared with a meal of 
known purity which is similarly tested at 
the same time.” 
1 'Ihere’s jusT Iftis i 
1 EMPIRE CREAM i 
abouTlRe 1 
mRATORl 
1 Hie iDore ^ou use -tfie j 
1 better like 
1 iKe more tpu usettfe 
1 mcbine,1be better; 
1 t5c EM 
1 
itr 1 
otberfeKows I 
like — 1 
PIRE. 1 
1 NcTsIfeLnge-Ourl 
book'lells^.l 
Jv 1 
1 EMPIRE CREAM SEFAKATOR 1 
1 £LCX>Hfl£Lt) N.J. 1 
• C+tICAOO ILL. J 
Tou C 4 Z 1 add value to any cow with a 
National 
Hand Separator 
because It will save over 80 per cent, of the loss 
resulting from the old method of setting. It 
will separate warm or cold milk, light or 
heavy cream, and skim clean. We send the 
National and let it prove its worth right in 
your own home dairy. 
10 DAYS’ USE FREE. 
Costs nothing if you don’t buy—costa 
nothing if you do, for It pays its 
cost in what 11 saves. Send 
for catalogue. 
National Dairy Haehlne Co* 
Newark, N.J. 
isharple: 
ITDBliLAR FARMi 
ramoi;^] 
Right Now 
we are ready to show you 
wherein the Tubular is 
better than other separa¬ 
tors and why thousands of dairymen 
buy them in preference to other sepa¬ 
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favor to us or for any other reason 
than that 
THE TUBULAR 
■ is a different machine from the oth¬ 
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what it is “Right Now.” Send for catalog 153. 
The Sharpies Co. P. M. Sharpies. 
Chicago, 111. West Chester, Pa. 
Kfei’ 
The 
Roof that Lasts 
For stables, barns, houses 
and sheds there is no roof¬ 
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PAROID 
Ready Roofing 
in economy and durabil- 
ily. Don’t confuse it with 
clieap, flimsy roofings. It’s 
the kind that lasts. Any 
one can put it on. Com¬ 
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each roll. Send for free 
sample and book on 
"Building Economy.” 
F. W. Bird & Son, 
E. Walpole, Mass. Chicago, III. 
■ F.B.iT. Co. 
SENT 
under posit! ve guaran¬ 
tee to refund money 
if not satisfactory. No 
bolting food. Perfect 
digestion. All tinned 
no rust.easil y cleaned. 
KEYSTONE CALF FEEDER. 
Used and endorsed by leadings dairymen* agricultural col¬ 
leges and exi>erjnient stations. Complete with extra nipple« 
.50, express prepaid. Book free. Agents wanted. 
M. T. BBILLIPS. Box 18. Pomeroy, Pa*. 
U. $. SEPARATORS 
IMKE MORE MONEY 
BY 
SKIMMING 
CLEANER 
SAVE MORE MONEY 
By wearing longer with less expense, 
as their users all over the Country 
are daily proving, therefore are the 
MOST PR OFITABL E TO BUY 
We have the following transfer points : Chicago, 
La Crosse, Minneapolis, Omaha, Sioux City, Mon¬ 
treal, Quebec, Sherbrooke, I’. Q., Hamilton, Ont. 
Address all letters to Bellows Falls, Ft. 
Vermont Farm Machine Co., 
-:,c, Bellows Falls, Vt. 
Only One Hand 
needed to stanchion Cattle 
if you have our 
Steel Latch Stanchion 
When open is locked ready for 
cattleto comcin: closed,Itswings 
I freely. Uest dairy cattle tie be¬ 
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TOLEDO PLOW CO., Dept. K, TOLEDO, OUlO, 
.DOLLARS AND DOLLARS 
in the iroultry business. ProtitH 
greater today than ever before. 
Start right and your success is 
certain. The Inland with 51 
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tells how to make poultry pay 
Sample copy for the 
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Inland Poultry Journal Co., 
23 Cord Bldg., Indianapolis, Ind. 
SAWS 
ANY WOOD 
IN ANY POSITION 
ON ANY GROUND ' 
_ 4 in. to B ft. Through 
RFATe O men with a 
DCA I w A Cross-cat Saw 
man with a FOLD- 
. INS SAWING BACUINK__ _ 
6 to 9 oorda daily is the usual average for one man. 
'’•BDKSKASY “ - 
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last longer than ever. Adjusted In a minute to suit a 
12-year-oId boy or the strongest man. Send for catalog 
ehowintr latest imorovements. First order trets asrencT. 
Folding Sawing Mach. Co. 55 N. Jefferson St., Chicago, III. 
