1902 
555 
HANDLING COMMERCIAL CREAM. 
I have been trying to run a cream busi¬ 
ness but find I am not in it, the commer¬ 
cial cream is so thick, and sold at such a 
low price. Is this cream supposed to be 
pure? Is it not treated in some way and 
made thicker by adding something to it? 
If there is anything put in it, does it make 
the cream adulterated food? How can it 
be detected, and can you^ell what it is? 
Greenwich. Conn. a. w. c. 
The commercial cream business is a 
very uncertain one, particularly if one’s 
customers are made up of ice-cream 
makers, or soda fountain men. This 
trade is wholly dependent on the weath¬ 
er, and if it is cool, as it has been for 
the most part this Summer, that trade 
will drop off 50 per cent, as the writer 
has found to his sorrow, for the past 
three months. Then when a very hot 
period comes the demand will often be 
greater for a week or more than one can 
possibly supply. Any cream trade al¬ 
most demands a butter trade with it, to 
utilize the surplus. A much more satis¬ 
factory trade is one for family consump¬ 
tion or confectioner’s use. The first re¬ 
quisite is a separator. No deep setting 
arrangement will give cream of sufficient 
body to meet the market’s requirements. 
With a separator one can regulate the 
per cent of fat as his customers demand. 
Some of the cream on the market is 
doubtless made thick, and its keeping 
qualities enhanced by patent prepara¬ 
tions of an unlawful and unhealthful na¬ 
ture. The temptation is very great to 
use such, but it is first dishonest, and, 
second, can be avoided by heating the 
cream either in a Pasteurizer or a hot- 
water bath at 150 degrees, and holding it 
there half an hour. Most of the Pas¬ 
teurizing machines on the market are 
continuous, and heat, but do not hold, 
at the high temperature long enough to 
treat. The writer uses the following 
inexpensive and satisfactory method: 
First, a number of “shotgun” cans suffi¬ 
cient to hold -the amount desired, cans 
of about 18 or 20 quarts capacity, eight 
inches across and 20 inches high. These 
sit in a vessel of hot water high enough 
to reach within an inch of the top of the 
cans. Then a steam pipe is turned into 
the water until the required temperature 
of the cream is reached and held as 
above. The water will need to be from 
10 to 20 degrees higher than the cream. 
Next a stirrer is used, made with a 
heavy tin circle full of holes, a little 
smaller than the can (like an inverted 
saucer) with a handle in the center long 
enough to reach the entire length of the 
can. This will lift the cream from the 
bottom of the can and keep it well agi¬ 
tated. It should be used almost con¬ 
tinuously from one can to the other, un¬ 
til the cream reaches 150 degrees, when 
it can be stirred two or three times dur¬ 
ing the half-hour’s holding. This will 
destroy most of the bacteria that cause 
acidity, and some others that may not be 
injurious, yet should not be present in 
good, healthy, clean milk. Then the 
cream should be cooled as rapidly as 
possible to 50 degrees or below.. Where 
plenty of cold water is available there 
is nothing as good as a cooler of some 
standard make, which will reduce the 
temperature as fast as run over it within 
two degrees of the temperature of water, 
no matter how hot is the milk or cream. 
Not having running water, and wishing 
to economize on ice, I run it twice over 
a cooler (an inverted can full of ice 
water) and then set it in a tank of water 
at 40 to 45 degrees, with the best results. 
After heating, the cream will be thinner, 
but the cooling and holding will cause it 
to thicken. It should be held at least 24 
hours at 40 to 45 degrees, and may be 
held a week without change, except it 
will thicken and “whip” much better. 
It may be further improved by adding, 
as recommended by Dr. Babcock and 
Prof. Woll (822 Bulletin No. 54 of Wis¬ 
consin Experiment Station), a small 
quantity of sucrate of lime (viscogen). 
This in no way injures the healthrulness 
of the cream, and is not an adulterant in 
THE RURAL NEW-YORKER. 
a legal sense, if it is stated to the cus¬ 
tomer and on the label that it contains 
the above. 
The writer has found the most satis¬ 
factory way to regulate the per cent of 
fat in the cream is not to change the set 
of the separator for a heavy or light 
cream (some customers prefer u heavier 
than others), but to take a definite quan¬ 
tity of milk and add to the cream more 
or less skim-milk. For instance, a cus¬ 
tomer wants a cream that will require 
eight quarts of milk to the quart of 
cream; another one that takes only 
seven quarts of milk. We want 20 quarts 
of the heavy cream. \ve run 160 quarts 
of milk and add to the cream obtained 
enough skim-milk to make 20 quarts. 
Or if it be the lighter, 140 quarts of milk 
and add the skim-milk when the milk is 
of uniform quality. This will give a 
cream always of a uniform body. 
EDWARD VAN ALSTYNE. 
MILK NOTES. 
As to the milk supply of this section of 
country there are a few more cows kept 
and more milking than a year ago. Some 
farmers have hand separators, and skim 
their milk and send their cream to the 
city’s ice cream dealers, which is a pay¬ 
ing business while it lasts. There is less 
milk hauled to the creamery and more 
sent to the city than a year ago. Farm¬ 
ers are feeding some grain; pastures fair¬ 
ly good; hay about half a crop. Some 
have sown corn for fodder and some mil¬ 
let. One farmer has sown peas and oats, 
which is a good crop. Two of my neigh¬ 
bors have sown cow peas; they are a 
failure. s. h. m. 
Morgantown, Pa. 
Milk Is very scarce in New Britain, 
some of the dealers finding it impossible 
to get enough. I am rather more fortu¬ 
nate, as I have a good supply of silage 
and green oats, and plenty of corn com¬ 
ing on. I think most farmers plant sowed 
oats and corn for green feed. I do not 
know of any who have Summer silos. I 
built one last Fall and think it was one 
of the best investments I ever made. I 
have had plenty of milk most of the time. 
I feed about half as much grain as I do 
in Winter. I do not think millet is raised 
very extensively. I do not think the sup¬ 
ply is quite equal to last year. Pastures 
were good the fore part of season, but we 
have had so much cloudy weather lately 
that the grass has not the substance that 
it would have with more sunshine. 
New Britain, Conn. h. p. b. 
The outlook in this section Is promising, 
and the condition of cows is excellent. I 
think the milk supply exceeds that of last 
year at this time, for in our own dairy 
there is but very little shortage from the 
June supply, as the excessive rains have 
furnished plenty of water and kept the 
pastures in good condition, when usually 
at this time of year they are dry and 
parched. Although our pastures are over 
stocked they are now covered with White 
clover, which is relished very much by 
the cows. Farmers are feeding some 
grain, but not as much as last year. A 
large acreage of fodder corn has been 
planted, but did not come well on account 
of wet and cold weather, and is making 
very slow growth. About the usual acre¬ 
age of millet has been sown, and is grow¬ 
ing nicely. No oats and peas are sown 
for green feed. There is no milk sold in 
this section, as we are too far from the 
railroad, but it is manufactured into dairy 
creamery butter that commands the out¬ 
side price in the local markets, which has 
not been below 20 cents this Summer. 
Buyers are looking for cows, but they find 
very few for sale. J. k. 
Burtonsville, N. Y. 
The demand for milk and cream in our 
nearby cities has been on the increase for 
the past few years, and many of our 
farmers are finding it more profitable to 
turn their general fodder crops and coarse 
grains into milk, thereby keeping up and 
increasing the fertility of their farms. The 
general business in this line has been 
much increased. Various methods are 
adopted; some milk going to the cream¬ 
eries being sold at so much per hundred¬ 
weight, or so much per gauge, the milk 
being returned to the producer after cream 
is extracted; others gathering the cream 
from farmers. From the latter method 
the cream is more generally made into 
butter, while in the former it is largely 
shipped to the city for ice cream, etc. 
Last Winter all grain feeds were so high 
that it was almost up-hill business to 
produce milk at the prices. From the 
over abundant supply of rain during the 
season thus far, pasture was never more 
abundant, but it has not the real sub¬ 
stance that it would have had, had it not 
been so wet, especially on the lower 
lands. As a general thing I think but 
few farmers are feeding much grain to 
their milch cows. A few good feeders 
continue the year round and make money. 
If a ton of wheat bran contains as much 
plant food as a ton of good commercial 
phosphate, and it loses none of its fer¬ 
tilizing value by being fed to the cow, we 
would better use it if we wish to Increase 
the flow of milk and have an Increased 
grain pile. The various fodder crops are 
being grown quite generally in this lo¬ 
cality, but the extremely heavy ana con¬ 
tinuous rains will materially shorten 
some of these crops. Millet is being tried 
somewhat, but the general result is yet 
to be determined. Corn has been the 
general favorite, especially for silage pur¬ 
poses; some oats and peas, some barley 
and oats, all having a direct bearing on 
the production of milk. c. h. r. 
Palmyra, N. Y. 
There is a creamery in our town, and 
most of the farmers sell cream, it being 
gathered by the creamery. It is run on 
the Babcock test system, and they are 
paid according to the amount of fat in 
their cream. I believe at the present time 
they are getting what would be 20 cents 
per pound for butter. Pastures are about 
on an average with other years. Farm¬ 
ers do not feed much grain; it is a hard 
matter to make them think there is any 
profit in feeding $1.75 meal to get 20-cent 
butter. They depend on their pastures al¬ 
most entirely, and get what they can. 
There are some oats raised and made into 
hay; none fed green or allowed to ripen. 
Some fodder corn is raised and fed in 
August, and about September 1 most peo¬ 
ple turn their stock on their mowings. As 
far as I know the yield of milk is about 
on an average with other years. No mil¬ 
let or cow peas are raised around here. 
As for myself I have a little milk trade 
of 50 quarts per day and some cream. I 
raise my corn, but buy some bran, oil 
meal and gluten. For green feed I con¬ 
sider grass the cheapest of anything I 
can raise and the most convenient. When 
once seeded it can be run almost indefi¬ 
nitely with the amount of fertilizer used 
as a top dressing that would raise a crop 
of oats. I have a small piece of mowing 
near the barn I cut three times a year. 
Moodus, Conn. g. b. h. 
Leg and Body Wash. 
When it comes to stiffness and 
soreness of muscles, tendons, 
etc., nothing equals 
Tuttle’s Elixir 
for restoring normal conditions. 
Apply to the body as a mild 
_jjsS sponge bath and put on light 
l^lIBBgg^ipBgqsablanket. Sponge the legs and 
cc.—out on light bandages. 
Used and Endorsed by Adams 
Express Company . 
Tuttle’s American Condition Powders 
—A specific for impure blood and all diseases arising-therefrom. 
TUTTLE’S FAMILY ELIXIR cures rheumatism, 
sprains, bruises, etc. Kills pain instantly. Our 100-page book, 
“Veterinary Experience,” FREE. 
Dr. S. A. TUTTLE, 30 Beverly St., Boston, Mass. 
Bo waro of so-called Elixirs—none genuine but Tuttle's. 
Avoid all blisters; they otlcr only temporary relief, if any. 
Runs lighter, skims 
closer, cleans easier, 
simplest and most 
durable—the 
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 
third of a month—if it don’t 
keep our promises, return 
at our expense. Write 
for full particulars. 
NATIONAL DAIRY 
MACHINE COMPANY 
Newark, N. J. 
which tells all about the 
EMPIRE 
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. 
IT. 8.HUTTER EXTRACTOR CO. 
Hlooniilcld, N. J. 
t tB& K BB t KR 1 1 — ?y 
Dogs and Clotted Milk. 
In your issue of July 26, page 523, W. 
J. M. N. describes a cow giving thick, 
clotty milk. I heartily concur in the 
L ; A. 
answer given hy H. E. Cook, except the 
tendency to teat trouble is constitu¬ 
tional and weak udder tissue suscept¬ 
ible to disease is bred into a cow, and no 
more difficult problem confronts a breed¬ 
er. In my experience in caring for the 
dairy cow I have had the same trouble 
as W. J. M. N., quite often the best cow 
giving bloody milk. About two years 
ago the solution, I think, presented it¬ 
self. I owned at that time one of the 
best shepherd dogs in the neighborhood. 
He formed the habit of barking at 
bicycle riders with the result that 1 
had him killed. Since that time there 
has been no trouble with cows holding 
up, giving thick clotty or bloody milk. 
I think an ounce of prevention is worth 
a pound of cure. Some man in reading 
this will say with a large dairy and a 
big pasture they have to keep a dog to 
help get the cows. Let me suggest to 
give each cow two quarts of bran in the 
stable when not feeding green fodder, 
and the whole herd will he waiting at 
the gate at milking time. My theory is 
that nine-tenths of the ills of the dairy 
cow are traceable to having a dog on the 
farm. d. w. miller. 
Boonville, N. Y. 
©ream Separators 
For twenty years the World’s Standard 
Send for free catalogue. 
The De Laval Separator Co., 74 Cortlandt St., N.Y 
The Superior Cream Extractor 
" It Rets the Cream.” Twenty per cent 
more than hy setting In pane 
WATER IS NOT MIXED WITH MILK, 
' herefore, impure water does not tatnt 
the cream, and the skimmed milk Is loft 
pure and sweet. IVe pay the freight. 
Descriptive circulars, reliable testi¬ 
monials and prices mailed on request. 
Write to-day. Can't get in touch with 
such a money-maker too quick. 
Supnrlor Fence Machine Co., 
188 Grand River Avenue, Detroit, Mich. 
STEEL ROOFING 
FREIGHT CHARGES PAID BY US 
Strictly new, perfect. Semi - Hardened 
Steel Sheets, 2 feet wide, 6 feet long. Th« 
best Holding, Silling or Ceiling you can o*e. 
No experience necessary to lay It. An 
ordinary hammer or hatchet the only 
tools you need. We furnish nails free 
and paint roofing two sides. Comes 
either flat, corrugated or “V” crimped. 
Delivered free of all eharges to all poinds 
In the U. S., east ol the Mississippi Ri ver 
and North of the Ohio River 
AT $2.25 PERSQUARi 
Prices to other points on application. A b qua re xieajui 106 
square feet. Write for free Catalogue No. 
W imwmmmWM * «*#«<! Nit Sht Chicago 
It’s Almost 
P&.st Believing 
the amount of time, labor and money this machine saves 
you, say nothing of in- 
It spreads all kinds of manure, lime, 
salt, ashes, compost, etc., rapidly, 
evenly and better than it can possibly be done by hand. 
lumpy, c^ked, coarse, strawy or stalky the manure is, 
It makes no difference how hard. 
The Improved Kemp Manure Spreader 
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