1900 
THE RURAL NEW-YORKER 
443 
MILK FOR THE CHEESE FACTORY. 
The following timely selection is made 
from the paper read by Prof. G. A. Smith 
at the last meeting of ihe New York State 
Dairymen's Association: 
Tiik Successful Ciieesemaker.—I 
hope to see the time, when every man 
who has to do the manufacturing 
of milk into either butter or 
cheese for other people, will be 
obliged to pass a strict examina¬ 
tion showing that he has a sufficient 
knowledge of the business properly to 
protect the interest of the people he is 
wonting for. The successful cheese- 
maker must be a man of more than or¬ 
dinary ability; he must not only be able 
to handle the milk and the curd in such 
a way that he gets tne most and the best 
cheese possible out of it, but he must 
also have the tact to meet the farmers in 
such a way as to keep them good- 
natured, and at the same time have them 
understand that no milk will be accept¬ 
ed unless delivered in good condition, 
and that it is for their interest that it 
should be. 
Undesirable Milk.—W hen the farmer 
with three or four large cans of milk in 
his wagon drives up to the delivery win¬ 
dow on a hot July morning, and the cov¬ 
ers are removed, sometimes there is a 
faint, sickish, sweet smell comes up to 
the maker’s nose, and he says to the 
farmer, “Your milk is off this morning.” 
Such oases make trouble unless the 
maker understands the causes which 
have brought about the condition. 
When the milk sours, that is plain to see, 
and the farmer understands What hap¬ 
pens when you attempt to do anything 
with it. Taints are different. Often 
they are not easily detected, and to a 
person unaccustomed to working in the 
milk, and seeing the result, they wou' . 
not be noticed. For that reason the 
man at the weigh-can must be able to 
make it clear to the farmer why it is so, 
and what the result will be if he takes 
the milk into the factory and tries to 
make cheese of it, doing it all in a pleas¬ 
ant way. A little loss of temper and a 
few heated words often result in ir¬ 
reparable damage to the factory, by 
sending tne farmer away believing that 
he has been unfairly dealt with, so he 
goes to a neighboring factory, where the 
maker uses more discretion, and every¬ 
thing goes smoothly. If there had been 
a little tact used in the first place he 
would go away feeling that the maker 
intended to be honest, and was trying 
to work for the best interests of all con¬ 
cerned. The foregoing would apply to 
the man wno does not really intend to 
draw bad milk to tne factory or cream¬ 
ery. It is a question of his understand¬ 
ing of what constitutes bad milk. 
Careless Milk Producers. —Then we 
have the other man who does not intend 
to do anything wrong, for he simply 
does not think. When informed that the 
milk is not fit to use he is surprised that 
such a thing is possible. He is sure he 
has not done anything, which is usually 
true; he does not think it necessary to 
give it any attention. The general idea 
with a large class of farmers is that if 
they put the milk in the can and leave it 
outside of the building overnight, after 
milking in the morning taking the night 
and morning milk to the factory, when it 
happens to be most convenient, only to 
get chere before whatever time the fac¬ 
tory man has set for his limit, they have 
done all that could possibly be asked of 
uiem. In other words, they have noth¬ 
ing to do with the successful operation 
of the factory furtner than to get as 
much milk as possible out of the cows, 
and get it into the factory, no matter 
how low a per cent of fat it contains, so 
long as the law does not interfere. So 
long as the milk is not sour, there is no 
possible reason in their estimation why 
the makers could not get a large yield of 
cheese of the finest quality, and if he 
does not, they are the first to enter com¬ 
plaint. If this class of farmers could by 
any possible means be convinced that it 
is impossible to make fancy cheese that 
will hold its flavor, and please a cus¬ 
tomer, only when there is clean, good 
milk to work with, it would work a 
revolution, and the hard problems would 
disappear very rapidly. I have not 
found out yet how they can be per¬ 
suaded to use the care and do the 
necessary work to accomplish that very 
desirable condition. 
An Inspection Law. —If the factory 
men could do as the condensed milk 
factory does, and keep a man going from 
farm to farm seeing that everything is 
kept in good sanitary condition, and 
that no milk would be received at the 
factory unless free from taint and per¬ 
fectly sound, it would solve the whole 
question, but the cheese business as at 
present managed will not admit of any 
such expense, because the price obtained 
is too low, as a rule, to give the farmer 
anything like a reasonable compensa¬ 
tion, and pay the cost of manufacture 
and i,ue extra expense of an inspector. 
It has been proposed to have the State 
take it in charge, passing a law making 
it punishable by a fine for any person to 
offer milk of bad quality to a cheese 
factory or a creamery. Whether such a 
law could be enforced is a question 
which could be answered much better 
after a trial. One thing is sure; in 
some way the average condition of the 
milk delivered must be improved, as the 
people that are doing everything possi¬ 
ble to keep their milk in firSt-class con¬ 
dition will not submit to the loss caused 
by neglect. Some one may ask what 
constitutes good, sound milk? My an¬ 
swer will be, milk from healthy cows, 
well cared for; the stable where the 
milsing is done ventilated in such a way 
as to keep out all bad odors; the dust 
and cobwebs kept swept down so 
that there is no collection of 
bacteria to be sirred up at every 
gust of wind, to lodge on the 
cows, and from there be brushed back 
into the milk; that the person doing 
the milking shall be cleanly in his 
habits and in every way avoid exciting 
the cows, and finally the milk put in 
clean utensils and cooled down to a 
point where the development of unde¬ 
sirable bacteria will be checked. I am 
sure that there is nothing so difficult in 
this, and that the man who is looking 
a^er his best interests, and has any de¬ 
sire to do his part, will see that it is 
properly done every time. 
KAFFIR CORN IN ILLINOIS. 
We have been told of the great value of 
Kaffir corn as a stock food in Kansas. 
The following note from C. M. Saxby, of 
Freeport, Ill., was sent to a friend of The 
R. N.-Y. in Wisconsin. The Kaffir is be¬ 
ing tried this year by many farmers. We 
have planted over an acre of it at Hope 
Farm. It is yet a question as to whether 
it will pay better than ordinary corn. 
There are m'any varieties of the fam¬ 
ily, including sorghhm. The Early lied 
is the only kind I have planted; my 
neighbor has planted the Early White 
the past two years. I have been sup¬ 
plied by a Kansas City seed house. I 
have planted on good ground, but think 
poor, Sandy soil would produce a good 
crop. I Ithink dry seasons the better 
for it; it stands drought better than 
corn, i consider one acre of Kaffir corn 
worth more than three of our common 
corn, one year with another, for farm 
stock feed. Secretary Wilson sent me 
two or three Government bulletins that 
gave the experience of different State 
experimental stations. I learn by them 
that the seed is used for flour, and is 
said to make excellent bread. If fed in 
tue right quantity, horses will eat stalks. 
Its nutritive value, compared with corn 
fodder, is wide. I nave had no bad re¬ 
sults in feeding it to horses, cattle, and 
hogs. It Should be fed in small quanti¬ 
ties to start with, l would not expect it 
to ripen in this locality every year. It 
stands a sharp frost much better than 
corn. It cannot be stored in bulk; it 
contains too much saccharine matter. 
I shock one dozen bundles together on 
the field, after it has been cut by a 
corn harvester ana left lying on the 
ground one week, L aking it in to feed 
as I need it, only hauling enough to feed 
three or four days. Last Fall, for the 
first time, I hauled and shocked a quan¬ 
tity near the barn, so that I could have 
it in the Spring after I required the use 
of the field, as it spoils by reshocking. 
I have fed it only from September to 
May up to this time. I hope to have 
some this year as late as July. I like 
drilling; have tried both ways. I have 
a planter with drill attachment; I plant 
it three feet four inches between rows. 
I do not know of its being used for 
silage. It was introduced into Kansas 
about 10 years ago, where it is very 
highly prized, and better adapted to the 
climate, soil, etc., than it is in Illinois 
or Wisconsin, as it does 'best in dry, hot 
seasons nere. If you expect to plant 
Kaffir corn, be sure to have the best 
seed-bed you can; don’t plant until the 
ground is warm, say June 1, as a rule, 
and don’t plant seed too deep. 
It is said that an establishment for the 
canning of Belgian hares is to be erected 
at Visalia, Cal. 
aro the standard of exanUemvvAB they 
wero first, so hare HRff 
they always been 
kept— hp.tuml elirnp- KiflftROi 
sat. Their unrivaled wi 
simplicity, effleion- ML 
cy and durability, 
make them the only 
separators which ■*•« 
can be used success- 
fully in the JjjJR] 
of farm Cream Sep- 
arators. This system (uiu the Sharpies 
Separators arc putting dollars in place 
of dimes Into the pockets of the cream¬ 
ery men and dairy men. 
Send Tor Free Pamphlet No. 25 
P, M. SHARPLES, 
West Cheater, Pa. 
TIIE SHARPLES CO., 
, *8 So. Cnnal St., Chicago, Ill. 
“ UNCLE SAM ” EVERY TIME FOR GOOD WORK 
Maple Bank Farm, Greenwich, Conn., May to, 1900. 
“ Have used the No. 5 U. S. Separator twice every clay for over three 
years, and during that time it has never missed a skimming, doing perfect 
work and not a cent for repairs. We think the U. S. far superior to all 
others. we have seen or tried. Uncle Sam every time for good work 
and simplicity. It is our opinion that the U. S. Separator will last a life¬ 
time without very large expense, as all the parts that may wear can be re¬ 
placed at a trifling cost. We find The Davis Swing Churn and Eureka 
Butter Worker the best of their kind. It pays every time to buy good 
dairy apparatus, and the Vermont Farm Machine Co. is the place to 
b »y _ Thomson Bros. 
Write for descriptive circulars 0/ what you want in the Dairy line. 
VERMONT FARM MACHINE CO., Bellows Falls, Vt. 
Get every cent’s worth of cream from your milk—every 
cent of profit from your cows. You can’t do it by skim¬ 
ming with a cheap or old style separator. We will prove 
that you can do it with the 
Get 
NATIONAL 
Hand Separator 
by sending you one on ten 
days’trial, free. Gets all the 
cream, produces better cream— 
more butter ; saves time, makes 
skimming easy. Give it a thor¬ 
ough trial by the side of any 
other separator; then if you’re 
not satisfied that it runs easier and 
does better work at less expense, 
ship it back—we’ll pay the freight. 
Full particulars of free trial offer on request. 
NATIONAL DAIRY MACHINE CO., 
Newark, N.J. 
“ALPHA-DISC” 
CREAM SEPARATORS 
The improved “Alpha” disc or divided milk- 
strata system is used in the De Laval separators 
only. Strong patents prevent its use in any 
other machines. The “disc” system makes 
the De Laval machines as superior to other 
separators as such other separators are to 
setting systems. It reduces necessary speed 
one-half, reduces size of revolving bowl, saves 
labor and power, enables simplicity and dura¬ 
bility, skimming cold milk, running cream of 
any desired thickness, and insures absolute 
thoroughness of separation under practical 
use conditions, which is not possible with any 
other separator or creaming system. 
Send for “ 20th Century ” catalogue. 
The De Laval Separator Co. 
Randolph <fe Canal Sts., 
Chicago. 
103 & 105 Mission St., 
San Francisco. 
General Offices: 
74 Cortlandt Street, 
NEW YORK. 
1102 Arch Street, 
P hiladelphi a. 
327 Commissioners St., 
Montreal. 
