1900 
THE RURAL NEW-YORKER: 
291 
Developing a Jersey Heifer. 
I have a Jersey heifer that calved at 20 
months old, shipped here to me to try her 
for three months. She is registered and 
came from great producers. Her owner 
being overstocked, she was wintered with¬ 
out shelter, therefore, when I received her 
about four weeks ago she was very thin 
in ilesh (she is still- thin). Will a cow 
brought up this way ever make a lino 
milker? She now gives about 20 to 22 pounds 
of milk a day, and it takes 3% gallons of 
milk to make a pound of butter. She has 
a very fine udder and well-placed teats. 
Will this cow’s milk get richer as she gets 
older? I do not suppose she ever had a 
square feed until I received her. My idea 
of it is she is so thin in flesh that a cer¬ 
tain amount of her butter fat has to go 
to flesh. I am making five pounds of but¬ 
ter a week from her. I am feeding her 
clover hay, corn-and-cob meal and bran. 
She only weighs about 500 pounds, and a 
very hearty eater. Can you give me a 
ration that will produce more butter fat? 
Wish you would give me a good ration for 
her, and if I haven’t the different feeds I 
can easily get them. I want to give her 
a thorough test. h. w. h. 
Wilson, Ky. 
This heifer shows herself worthy of 
a fair trial by the goodly amount of 
milk she gives after receiving such poor 
care during a vital growing period. Be¬ 
cause she is doing so well now makes 
the possibility of her developing into a 
good cow seem quite promising. Back 
of her is a line of good breeding, and 
careful feeding may overcome the harm 
already done, and bring out powers of 
production which are hers by right'of 
heredity. However, she cannot be ex¬ 
pected to become a large producer, but 
she may still become a profitable one. 
Predicting a cow’s future is taking a 
leap into the dark. We can give her 
the best of food and care, but must 
trust her to do the rest. The quality of 
the heifer’s milk is quite poor for a Jer¬ 
sey, unless there is considerable fat lost 
in the skimming and churning. Wheth¬ 
er or not her milk will become richer in 
fat as she grows older and has better 
care is a question. Increasing age is not 
necessarily accompanied with an in¬ 
creased richness of milk. It is claimed 
by some that good food and plenty of 
it will make a poorly-fed cow give 
richer milk. This is a question which 
the subscriber has an excellent oppor¬ 
tunity to work orn None of our ordi¬ 
nary cattle foods will produce a richer 
milk than the cow already gives. The 
aim should be to feed so as to put a 
reasonable amount of flesh on her body, 
and meantime keep up the flow of milk 
as much as possible. Corn meal with¬ 
out the cob is to be preferred to corn- 
and-cob meal, because the cob contains 
too little nourishment. The following 
amounts and kinds of food are sug¬ 
gested for a day’s ration: 
Pro- Carbohy- 
12 lbs. clover hay. 
tein. 
. .81 
drates. 
4.30 
Fat. 
.20 
3 “ corn meal. 
.. .24 
2.00 
.13 
2 “ wheat bran. 
.. .24 
.78 
.05 
% lb. linseed oil meal. 
.. .15 
.17 
.04 
Total . 
..1.44 
7.25 
.42 
Nutritive ratio, 1:5.7. 
Total 
dry matter. 
15 pounds. 
The linseed oil meal is suggested be¬ 
cause of its healthful effect. If this ra¬ 
tion does not satisfy the cow’s appetite, 
increase each food proportionately, and 
if it seems desirable to increase the 
amount of grain, one pound of ground 
oats per day would make an excellent 
addition. r,. a. 
Best Way to Keep Milk. 
There has been quite a discussion in the 
family as to what is the best way to keep 
milk. Some say “strain the milk directly 
into cans and put down the covers,” and 
others, “leave the covers off.” What is 
best? D . h. 
Blackstone, Mass. 
While the milk is warm in the cans 
it is better to leave the covers off, or 
tip them so as to allow a circulation of 
air into the cans. The latter way of 
placing the covers prevents anything 
from falling into the cans, out allows 
the vapor from the milk to pass off, and 
hastens cooling. The “best” way for 
keeping milk is to strain it immediately 
after milking over some one of the 
“milk coolers” (advertised in The R. 
N.-Y.), from which it runs directly into 
the cans. Then put the can covers on 
tight. A good principle to follow is: 
When milk is warm in the cans, leave 
the covers open; when milk is cool, the 
covers may be closed. But whenever 
the covers are open, always be sure that 
the surrounding atmosphere is clean 
and free from bad odors. n. a. 
What Makes “False Butter?" 
What makes “false butter,” or so many 
white specks in butter in Spring or Fall? 
Oak Orchard, N. Y. c. w. s. 
White specks in butter may come 
from either one of two causes. Some¬ 
times the cream dries so much as to 
gather small portions of the casein into 
such hard particles that they are car¬ 
ried through the churn.ng and appear 
in the butter. This happens when milk 
is set in pans in warm, dry rooms, and 
it may be prevented by keeping the 
pans closely covered, or placing them in 
a cooler and moister atmosphere. Again, 
these same white specks of casein may 
be caused by letting the cream become 
too sour before churning. By getting 
too sour the casein is coagulated, and 
appears in the butter as the trouble¬ 
some white specks. The way to prevent 
this is to churn the cream before it be¬ 
comes sour enough to coagulate the 
casein. a. 
Skim-Milk in New York State. 
I am running a milk route in my town. 
Many of my customers want skim or sour 
milk and buttermilk. 1 wish to know 
whether I have a legal right to sell skim- 
milk and buttermilk? f. h. r. 
Perry, N. Y. 
In the New York State Dairy Law, 
adulterated milk is defined to be: 1. Milk 
containing more than 88 per centum of 
water or fluids. 2. Milk containing less 
than 12 per centum of milk solids. 3. 
Milk containing less than three per 
centum of fat. 4. Milk drawn from 
cows within 15 days before and five days 
after parturition. 5. Milk drawn fr,.m 
animals fed on distillery waste, or any 
substance in a state of fermentation or 
putrefaction, or on any unhealthy food. 
6. Milk drawn from cows kept in a 
crowded or unhealthy condition. 7. 
Milk from which any part of the cream 
has been removed. 8. Milk which has 
been diluted with water or any other 
fluid, or to which has been added, or into 
which has been introduced any foreign 
substance whatever. Section 31 of the 
same article of this law says: “Except in 
the counties of New York and Kings, the 
prohibitions contained in this article 
against the sale of adultei*ated milk 
shall not apply to skim-milk, which is 
clean, pure, healthy, wholesome and un¬ 
adulterated except by skimming, sold for 
use in the county in which it is pro¬ 
duced, or an adjoining county, if it is 
sold for and as skimmed milk.” Butter¬ 
milk, if clean and wholesome, may be 
sold in any part of this State. 
Breeder’s Gazette says that corn-and- 
cob meal may be safely fed to calves if 
ground coarse, but that when fine it is 
dangerous. 
Handlers of bottled milk complain that 
many of their missing bottles are held by 
customers, who use them to contain fruit 
or other foods. These petty thefts cause 
a large annual loss to dairy retailers. 
During the past 12 months, the English 
people consumed all the meat they raised 
themselves, and also bought from foreign 
countries 570,000 live cattle, 664,000 live sheep, 
and 1,650,000,000 pounds of meat slaughtered 
abroad. 
Hoard’s Dairyman says that a farmer 
ought to have two profits, and can have 
three if he has drilled himself in business 
ways. His first profit should come as a 
raiser of crops; second, as a manufacturer 
of soil products into commercial products 
like beef, eggs or butter; and third as a 
merchant in disposing of these products. 
Of course, the percentage of profit must 
necessarily be small. 
Some time ago my wife had an attack of Asthma. 
I procured a bottle of Jayne's Expectorant and ad¬ 
ministered it to her with the result that she was en¬ 
tirely cured.—E. A. PIERPOLNT, Springville, Iowa, 
May 27,1892. 
For Headache, take Jayne’s Painless Sanative 
Pills.— Adv. 
Do You Need A 
CREAM SEPARATOR ? 
A DE LAVAL “BABY” SEPARATOR 
would effect an astonishing saving in 
your dairy work and in the net dollars- 
and-cents results from it. It would improve 
quality and save a lb. of butter per cow every 
week. Can you afford to let the waste go on 
another season? Why not stop it now ? Why 
not have the agent in your territory bring you 
a machine and demonstrate the plain facts to 
you—so plain that you can’t longer evade 
them? We will be glad to do it without any 
advance promise on your part—knowing that 
there can be but one result. This will cost you 
nothing and may profit you much. ‘ 
Send us your name and address. 
The De Laval Separator Co. 
Randolph & Canal Sts., 
Chicago. 
103 & 105 Mission St., 
San Francisco. 
General Offices: 
74 CORTLANDT STREET, 
NEW YORK. 
1102 Arch Street, 
Philadelphia. 
327 Commissioners St., 
Montreal. 
s 
x 
Fixtures, Door Frames, Doors, 
Hoops and Hoop Lugs. 
WILLIAMS MFG. CO. 
KALAMAZOO. MICH. 
o 
Concerning; 
Fluid 
Milk 
Tn fluid milk, flavor and 
keeping qualities are 
most sought after by 
t he consumer. Use the 
Champion Milk Cooler- 
Aerator, and perfect- 
flavored, long-keeping 
milk will result—your 
trade will increase, 
your profits too, and 
your customers will be 
satisfied. A book‘*Milk ” 
free. Champion Milk 
Cooler Co., Milk Deal¬ 
ers' Supplies, 39 Rail¬ 
road St., Cortland, N. Y. 
SHARPLES 
CREAM SEPARATORS 
always the best. 
I THE SIUHPLES CO. 
Chicago, Ill. 
P. U. S1UBPLE9, 
West Chester Pa. 
SILO 
SEED CORN •Forwarding 
Depot for all Field Seeds. Silos 
from A to Z. Catalogues free. 
AMERICAN S1I.O-SEED CO. 
Buffalo, N. Y 
Better , TRADE 
Buttej^y 
BestoV 
free s . - x 
Ulus, catalog. All about 
^‘Hestov” dairy supplies. 
*The Dairymen’s Supply Co.. 
1937 Market St., Philadelphia, Pa. 
ffiSSSi cow TIE 
Holds them firmly, draws 
them forward when lying 
down, pushes back when 
standing, gives freedom 
of head, keeps them clean 
E. C. NEWTON CO. 
Batavia, Ill. Catalogue Free 
THE CHAIN HANGING 
CATTLE STANCHION. 
The most practical and humane Fastener ever In¬ 
vented. dives perfect freedom of the head. Illus¬ 
trated Circular and Price free on application. 
Manufactured by O. H. BOBKKTSON, 
Forestvllle, Conn. 
The U. S. the Only Separator that Gives 
Entire Satisfaction. 
Wiiiteford, Md., Jan. 23, 1900. 
The No. 334 U. S. Separator received some time 
ago is giving splendid satisfaction. It takes very 
little steam to run it and I find it skims all and more per 
hour than you claim for it. I have had practical ex¬ 
perience with a number of machines, and the U. S. is 
the only one that has given entire satisfaction. 
J. S. WHITEFORD, Owner Pen-Mar Stock Farm. 
Be sure to buy the U. S. if you wish the best. Catalogues 
free for the asking. 
VERMONT FARM MACHINE CO., Bellows Falls, Vt. 
There are many leaks in a cheap separator. Yet each separator maker 
claims that his machine is the best. We will prove —by givinu you ten 
days’ trial free—that the 
NATIONAL 
HAND SEPARATOR 
will run lighter, skim closer, clean easier and give better satis¬ 
faction in every way, than any other machine. Carefully test 
the National in competition with any other hand separator, 
then if you are not convinced that it’s the best machine to 
buy, return it at our expense. Let us send you one 011 
