1902 
THE RURAL NEW-YORKER. 
4i i 
DAIRY AND FARM NOTES. 
Feeding Wiiey. —Whey is a valuable 
by-product when the solids are utilized. 
The small proportion of solids to total 
weight induces indigestion and bowel 
trouble unless care is exercised. It must 
not be too acid and should be kept in 
receptacles frequently scalded. Some 
regulative agent coupled with it will, 
with present price of grain and pork, 
easily give a value of 10 cents per 100 
pounds. We may safely estimate under 
these conditions that it will he worth 
one-half as much as skim-milk. I did 
not know until this Spring that whey- 
fed calves would eat charcoal. They 
seem to crave it, and everyone knows 
that charcoal is an excellent absorbent. 
Powdered charcoal is no better than the 
coarse lumps just as they come from 
the pit. 
Aerating Milk. —The Spring has so 
far been cool, not a single hot night, 
so but little aeration has been needed. 
The quality of milk has been fine with 
a few exceptions, due to unclean strain¬ 
ers or utensils. Every experience points 
to an over-estimate of the value of 
aeration for cheese making. We have 
seen good results, but indications point 
to the value coming from the lower 
temperature rather than the air con¬ 
tact. Often one experience seems to 
warrant a definite conclusion, but re¬ 
peated trials bring out a modification 
of inferences. 
Pea Weevil. —We have used bisul¬ 
phide of carbon for several years for 
Pea and Bean weevil without a failure. 
Recently when sowing peas mixed with 
other grains, the man in charge called 
my attention to the weevils crawling 
around in the drill box. The heat of 
the sun had started life and they had 
come out of the peas, their Winter 
home, full fledged. I then looked over 
the sacks yet filled and found them up¬ 
on the outside. Was the bisulphide 
poor? It was used freely. 
Henroosts. —A round pole from 
which the bark had not been removed 
has been used for an extra henroost for 
a year. The bark has loosened in dry¬ 
ing, but no one had thought of trouble. 
Roosts are regularly sprayed. I took 
off a portion of the loose bark and found 
a multitude of mites. I can hardly con¬ 
ceive how one could permit this to pass 
unnoticed. Close observation may re¬ 
veal loose bark in many places on the 
farm; a human weakness prevails of ob¬ 
serving only certain parts of a business. 
Some one comes along viewing the situ¬ 
ation from another standpoint, and sees 
at once a needed correction. 
Cheese Matters. —The cheese busi¬ 
ness of this country is surely passing 
through a readjustment. We exported 
140,000,000 pounds annually 20 years 
ago. From that time exports gradually 
decreased, at present only a few of the 
old-time exporters are in the market. A 
representative of one of these firms 
visited the Watertown Produce Ex¬ 
change recently looking up the pur¬ 
chase of home trade cheese for the 
southern market. It is surprising to 
note the rapidity with which the cheese 
business has grown in the South since 
the passage of the filled cheese law. 
New England has until recently been 
our best cheese market. To-day the 
southern markets lead. The moment 
these people realized the value of full 
cream cheese as compared to filled 
cheese they became heavy buyers. I 
mentioned in a previous note an inter¬ 
view with a Chicago dealer relative to 
one-pound skims. This man has since 
informed me that he failed to find a 
manufacturer with whom he could deal 
and had therefore concluded to drop the 
idea and buy only the full cream. This 
pleases me, because northern New York 
makers refused to introduce the skim¬ 
mer into their Summer goods, and the 
southern trade will get just that much 
more of a class of goods of which they 
will want more. 
Eating Oleo. —Of course people will 
eat skim cheese and oleo. How much 
of it? Did the reader ever observe the 
very small consumption of these two ar¬ 
ticles when placed upon a hotel table? 
A few years ago I sat at the table of a 
Chicago hotel where oleo was served. 
At my table were seven men eating, 
each plate having a very small pat of 
oleo, not one-half the quantity an ordi¬ 
nary man would consume. Not one used 
one-half this small sample. I had a 
similar experience last Winter at a 
small town in Illinois where a medium 
grade of process butter was served. At 
the conclusion of the meal I asked those 
about me why they did not eat more 
butter. No one had thought of the but¬ 
ter or the amount they had taken. 
There was nothing bad about the stuff 
in either case. It was simply negative, 
no texture and no flavor that one would 
relish. Some people are not unlike oleo 
and process butter, just negative. It is 
a pleasure to note that these illustra¬ 
tions could not be made in New York 
State, thanks to a good law and the 
vigilance of the Department of Agricul¬ 
ture. 
Late-Sown Wheat. —I am not satis¬ 
fied with late-sown wheat. Last year 
it came out well. This year a small 
piece is very thin and should have been 
plowed for another crop. Clover and 
Timothy both sown this Spring are up 
and growing. We sowed the Timothy 
with clover in the Spring instead of the 
Fall, which was our practice formerly. 
Spring clover and Fall Timothy make 
a combination unfavorable to the 
clover; when both are sown together, 
the clover is fully developed. In a dry 
Spring we use a weeder after sowing— 
ordinarily it is unnecessary. 
Horse Collars. —Have you looked 
carefully to the horse collars? How 
many poor beasts are daily looking 
through a collar that would not be used 
if the owner had the same ill-fitting 
shoe to walk in. Collars should fit the 
neck back against the shoulders where 
the draft comes, for that reason always 
buy a collar that, when looking through 
from the front, will show plainly the 
back draft face of the collar. This col¬ 
lar will permit of a space between the 
roll and the neck. The neck will there¬ 
fore have fresh air always in contact. 
Then, as fast as the “sweats,” and they 
are correctly named, wear out, burn 
them and never replace with new ones. 
Use a heavy-faced collar hard and 
smooth; keep it clean by daily scraping, 
or washing if necessary. If horses are 
shod, clean out the feet every night. A 
flat-footed horse often suffers when dirt 
packs in between foot and shoe. The 
shell is thin and does not stand pres¬ 
sure. If a horse has a thick-shelled, 
firm foot it is much better and cheaper 
to go without shoes if they are not call¬ 
ed upon to do road work. Feed the 
horse just as you feed yourself. Work 
him, always maintaining vigor and sur¬ 
plus energy. Do not try to do two days 
work in one. Man and beast will stand 
up under tremendous drill and strain, 
covering long periods, if that strain is 
evenly distributed. h. e. cook. 
Dairying in Central America. 
An R. N.-Y. reader who is making a 
success of dairying in Costa Rica gives 
the following facts about that country. 
Although within 10 degrees of the Equa¬ 
tor, his farm is so far up in the hills 
that the heat is not excessive, and there 
are occasional light frosts. On the low¬ 
lands near the coast the climate is hot 
and unhealthful. The hilly country is 
peculiarly adapted to dairying. The 
choicest pasture grasses flourish. There 
are no flies or ticks, as are found in the 
lowlands, and really nothing to trouble 
the cattle. They keep in good flesh and 
give large yields of milk. The native 
grade cows have been improved by pure¬ 
bred stock from Europe and the United 
States. The importations taken to the 
hills are easily acclimated, and few die. 
In addition to clovers and other grasses 
cows are fed sugar cane and a variety 
of bananas. Both milk and butter are 
sold. Formerly butter-making paid the 
better, but of late prices have been 
lower. On account of the poor condi¬ 
tion of the roads much of the time oxen 
are largely used in the place of horses. 
EXPERIENCE WITH A CALF POWER. 
I have been using a calf or dog power 
for over a year, separating the milk of 
18 cows. I use it to run a 300-pound 
capacity Sharpies separator; it gives 
entire satisfaction. It is a cheap power 
costing about $12. A calf or dog weigh¬ 
ing 125 pounds runs it very nicely. I 
use a Guernsey heifer calf. The one I 
am using at present I broke in last No¬ 
vember. I have no trouble in breaking 
them in; it only takes a few minutes. 
Just put the animal in the power and 
start it slowly for a few minutes; then 
stop and pet the animal, and it will 
soon have confidence in you when used 
kindly. I consider a nice Guernsey calf 
the ideal animal to use. A dog will run 
away often just when needed; a goat I 
have no use for, as every farmer ought 
to have a good calf. They take to the 
work kindly and don’t shirk. The one 
I use is as sleek as a mole, and growing 
as fast as the others. I have my sep¬ 
arator and power at the barn, just at the 
end of the cow stalls, and separate the 
milk as fast as it is milked, just when 
it is in the best possible condition. I 
never hear any complaint now from the 
hired help about turning the separator 
after doing a hard day’s work. I would 
be very sorry to take a step backward 
and run the separator by hand power. 
I have a neighbor who is running his 
650-pound machine with a power built 
to carry an animal weighing 600 or 800 
pounds; it will run a churn, or pump 
v/ater. It is a strong substantial power, 
and would last a long time. h. w. 
Mermaid, Del. 
EMPIRE 
which tells all about the 
Ea.sy 
Running 
CREAM SEPARATOR. 
If you own cows it will pay you to 
read the book, whether you want 
a separator or not. Let us send it. 
XT. S. BUTTER EXTR ACTOR CO. 
l{loomt!el(l 1 N. J, 
Fine Flavor 
in buttor, cheese, cream and all 
other milk products means high 
price. That means proflt to the 
maker and the man owning cows. 
The Meal 
Milk Cooler 
takes out all odors arising from feed, stabling or hand¬ 
ling. Makes the milk sweet, pure, und long-keeping. 
Easy to operate, easy to clean, large cooling surface, 
simple, strong and durable. Circulars and prices freo. 
OAKES & BURGER, 36 Main St., Cattaraugus, N.Y 
Milk Cooler 
is a device for cooling milk quickly 
just after it is taken from the cow. 
The object is to expose every par¬ 
ticle of it to the air. thus cooling 
and driving out all bud odors 
und germs which spoil milk very 
quickly and reduce its value. 
The Perfection Milk Cooler and Aerator 
does this quicker and better than any other. Send for 
prices and free catalogue of Farm and Dairy supplies. 
L. R. LEWIS. Manfr.. Box 12, Cortland, N. Y. 
— DE LAVAL- 
CREAM SEPARATORS. 
HIGHEST AND ONLY REGULAR AWARD 
Chicago Exposition, 1893. 
HIGHEST AWARD and ONLY GOLD MEDAL 
Omaha Exposition, 1898. 
HICHEST AWARD and ONLY GRAND PRIZE 
Paris Exposition, 1900. 
Buffalo Expositio n, 1901. 
2000 PRIZES, MEDALS AND AWARDS. 
Every Important World's Highest Award 
From 1880 to 1902. 
THE DE LAVAL SEPARATOR CO. 
A C**u«. 4*lk 32* 66DUift|i0Aft«l 8V, 
Chicago. OenerAl Offices: Montreal. 
I 107 A«c* 8r«tr>. 
PHI LADELP HIA. 
7 I 7-77 I D«u-w 8 t 
©AN FRANCISCO. 
24 Cortlandt Street, 
NEW YORK. 
7ft * 77 YO«« 8TM*T. 
T ORONTO . 
248 McDiaworr Avfnufc 
WINNIPEG. 
Runs lighter, skims 
closer, cleans easier, 
simplest and most 
durable—the 
NATIONAL 
HAND SEPARATOR 
These claims we are ready 
to make good by shipping, 
free, a National Hand 
Separator on ten days trial. 
Send for it and work it a 
thirdof amonth—if itdon’t 
keep our promises, return 
at our expense. Write 
for full particulars. 
NATIONAL DAIRY 
MACHINE COMPANY 
Newark, N. J. 
THE CORRUGATED 
Cream Separator 
The greatest labor-saving machine 
ever used on a farm. Does not mix the 
water with the milk or require power 
to operate it. Every farmer makes 
creamery butter and more of it. It has 
double the cooling surface of that of 
any separator made, Ask your grocer 
for them or write direct to 
Kh. S. CUSHMAN, Sole Manufacturer. 
Agents Wanted, p. o. Hot 14Q Centerville, la. 
WHY SHOULD YOU BUY 
Tim^T S , eparat ° r * r Because J \ f k is a good one, it will save you 
Time, Labor and Money, and Improve the Quality and Quantity 
of your Calves and Pigs, as well as of your Cream and 
cutter. I he value of warm, sweet skimmilk for feed- 
lng, is often overlooked, but is an important item 
Why should you buy 
A U.S. CREAM SEPARATOR? 
Because it is the best. It is not only “The Kind that Gets 
the Cream,” but it is the most Substantially Made 
and saves its users money by wearing longer and not 
causing them to spend money for repairs like other 
makes, that are complicated and imperfectly made. 
For further information , write for illustrated catalogues 
=6? VERMONT FARM MACHINE CO., Bellows Falls, Vt. 
all 
