1900 
THE RURAL NEW-YORKER 
6i9 
THE BULL ON THE TREAD POWER. 
We have had several articles about 
the bull on the tread power. Now we 
are able to show at Fig. 220 how the 
bulls at Dellhurst Farm are exercised. 
Mr. H. B. Van Cleve, the proprietor, 
tells the story as follows: 
We have now used the St. Albans 
tread power for several years, and it has 
given us entire satisfaction. We also 
bought a No. 2 Bauscher grinding mill, 
and use this power for grinding our 
corn and feeding grain generally. As 
our herd numbers nearly 150 animals, 
you will readily understand that this 
means considerable work. No test has 
been made as to just how much power 
could be developed by the two bulls. 
One of them on the tread power alone 
has ground for us 12 bushels of corn- 
and-cob meal in one hour, which is cer¬ 
tainly much cheaper, to say nothing of 
the benefit of the exercise to the bull, 
Nature’s mixture as above on swampy 
fields. The only artificial pasture I have 
seen was an Alfalfa field. The owner 
said that the 30 acres increased the 
working value of the farm $1,000. I saw 
it in August, when every other field was 
brown and dry. There was a large herd 
pasturing on it, and had been all Sum- 
mer, yet its green could be seen for 
miles. The new growth was about six 
inches high, and plentiful. After ob¬ 
taining a good stand two years old, I 
should sow and cover Orchard grass be¬ 
tween the stools for an experiment. If 
they will live and thrive together, they 
would give an immense amount of food. 
I have sown an Alfalfa patch very 
thick to see whether I can get a stand 
without any bare spots between the 
plants. I succeeded in this way with 
Orchard grass. Our roadside was seeded 
about 14 years ago with Orchard grass 
so thickly that there was not an inch of 
butter that has been melted is an im¬ 
portant character in detecting renovated 
or process butter. But it is not neces¬ 
sary that the butter be melted in order 
to show oiliness. As is well known, but¬ 
ter softens rapidly as the temperature is 
raised before the melting point is 
reached, and butter that has undergone 
any considerable amount of alternate 
softening and hardening will become 
more or less oily, even though it was 
originally of good texture. 
Butter is a mixture of a number of 
fats, some of which are solid and some 
liquid at ordinary temperatures. These 
fats vary in proportion under various 
conditions, and as a consequence differ¬ 
ent butters are harder or softer accord¬ 
ing to the proportion of hard or soft 
fats that they contain, and butter may 
frequently contain so large a propor¬ 
tion of soft fats as to be objectionable 
because of its softness or oiliness. Cer¬ 
tain foods notably influence the butter 
in this way, and it is generally recog- 
or when it is too warm it will also be 
soft, but in this case it is more likely to 
be greasy than oily. Lastly, if changes 
in temperature, particularly in the 
cream, are brought about too rapidly, 
the resulting butter is likely to suffer in 
texture. This raises the question of the 
proper temperatures for ripening, churn¬ 
ing and working, but since these tem¬ 
peratures are largely governed by the 
proportion of hard and soft fats in the 
milk, it can only be said in reply that 
the proper temperatures for ripening, 
churning and working are the lowest 
ones at which these processes can be 
carried on fairly readily and in a mod¬ 
erate time. h. h. wing. 
Cured a Throat and LunK Affection 
Mr. M. J. WILLIAMS, Lawton Junction, Ky., 
November 1, 1899, writes : 
For some time I was troubled with a tbroat and 
lung affection caused by a cold. I have been for a 
number of years a traveling salesman for a mnslc 
house, and being exposed to all kinds of weather, 
got very low—could scarcely talk above a whisper at 
times. I tried several remedies without any success, 
when a friend recommended Jayne's Kxpectorant. 
I began taking this medicine, and was soon com¬ 
pletely cured.— Adv. 
It’s in the Bottle, 
TRADE 
MARK 
) There’s more profit 
In milk if you use 
[ i l\ibottle. Our il-( 
j illustrated Tree cat- 
■ alog tells all about 
* w it. “Hestov” everyA_ 
I thing for dairy work. 
The Dairymen’s Supply Co., 1937 Market St., Phil*. 
Bestov) 
SHARPLES 
CR fL A W M *?. E ?H A . B Al?." S 
I Til* SHARPLES CO. 
CUea««, 111. 
P. H. SHARPLES, 
Welt Cheiter Pa. 
THE HOLSTEIN BULLS EARN THEIR LIVING. Fig. 220. 
than to load the corn on a wagon and 
haul it one or more miles to a grist mill. 
The writer has always objected to the 
plan adopted by some breeders of letting 
a bull stand idle year after year, except 
when led off to service, and often in a 
dark and dirty place. We do not think 
a well-bred sire can do himself justice 
unless he is regularly exercised, and I 
might go further and say, regularly 
cleaned, because we find by experience 
that all of our stock will do much bet¬ 
ter when regularly brushed and, if ne¬ 
cessary, curried, in order to keep them 
clean. None of our service bulls are of 
extreme weight. We are careful to pre¬ 
vent them getting over fat, but we 
should think the two bulls used on our 
tread power weigh about 3,600 pounds. 
We put the feed box in front of the 
tread power, and make it a rule to give 
them some feed when at work; as a re¬ 
sult they are willingly led on the tread, 
and in this respect we never have any 
trouble. We are careful not to work 
them in a draft. Recently we tried the 
plan of working the bulls separately, 
and that is all the power we needed to 
cut stalk, grain, or pump water. 
bare space. It is so yet. If it would 
“hold” in pasture as well, it would be 
valuable. Perhaps it will. I do not 
think permanent pastures profitable on 
ordinary soils as usually prepared, and 
do not know of anyone who has taken 
sufficient care to succeed. With a yearly 
application of fertilizer and seed I 
should expect to be able to keep it good 
for many years, if not too closely crop¬ 
ped. No kind of grass will stand being 
kept gnawed to the roots all the time. 
What we call June grass comes the 
nearest to it. I would fertilize heavily 
two years, planting corn, and then early 
potatoes, so as to get the field clear of 
weeds. The field should be harrowed 
and worked a good deal after potatoes 
were dug, and seeded to grass alone 
about September 1. I would sow with 
grain drill seeder ahead, and roll. I 
would use all kinds of grass seed, and 
plenty of them. The standard mixture 
used here with oats and wheat is clover 
and Timothy, which is mowed for a year 
or more, then pastured till plowed again 
for corn. c. e. chapman. 
nized that an undue amount of linseed 
meal, gluten meal and some other foods 
will result in a soft or oily butter from 
the cows so fed. Lastly, an important 
source of oily butter is caused by im¬ 
proper manipulation during manufac¬ 
ture. If the cream is ripened, and par¬ 
ticularly if it is churned at too high a 
temperature, the butter will be soft or 
oily. If the butter is worked too long 
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NOTES ON PERMANENT PASTURES. 
The only natural permanent pastures 
I have ever known were either uncleared 
wood lots or a swamp lot too wet to be 
profitably cultivated. I have one of the 
latter, 10 acres, which was never plowed. 
You will find Red-top, June grass, White 
clover, some kind of swamp grass, a 
little Timothy and a few heads of Or¬ 
chard grass. The field is wet in places, 
is stumpy, and gives a large quantity of 
feed, since being cleared of the scatter¬ 
ing bushes. I notice the knolls are be¬ 
coming bare, and in time will become 
full of grub and barren. I should use 
OILY BUTTER; CAUSE AND CURE. 
By oily butter is meant butter that is 
soft and oily in appearance, without the 
granular structure and firm texture of 
first-class butter. A number of causes 
and conditions either together or singly 
may cause the oily condition. Tempera¬ 
ture is a frequent cause of oiliness in 
butter. It is, of course, well known that 
if butter is heated to a certain point 
(about 96 degrees) it will change from 
the solid to the liquid condition, or melt. 
Butter that has been melted will never 
regain its former texture, and will al¬ 
ways be more or less oily, no matter 
what or how careful manipulation it 
may have undergone. This oiliness of 
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