3o 
THE RURAL NEW-YORKER. 
January 14 
MLIVE stock 
II AJ^DA^ 
HOW TO RIPEN CREAM . 
I am obliged to keep my milk in the cellar, 
temperature ranging from 35 to 40 degrees. Of 
course, the milk never sours, and when I churn, 
it takes a long time to get the cream warm enough 
to make butter, and then it does not have just 
the taste it ought. Would it be better to keep 
the milk in a room that is warm through the day, 
but with no fire at night, and sometimes cold 
enough to freeze ? Our cow has been giving milk 
about three months. How long should the milk 
stand before being skimmed, and how often 
should I churn ? j. D. K. 
Mesa, Col. 
A ns —The one thing necessary to ripen 
cream in this instance is to bring it to 
the proper temperature. Leave the cream 
in the cellar until about 24 hours before 
the churning is to be done. Then heat 
it to about 70 degrees and keep at that 
temperature until it begins to thicken, 
when it should be coded to about 60 de¬ 
grees for churning. A convenient way 
to heat a small amount of cream is to 
place it on the stove and stir constantly, 
so as to warm evenly until the desired 
temperature is reached. It is better not 
to warm above 70 degrees, and then place 
the cream where it will remain at that 
temperature until it begins to thicken. 
Let both the warming and cooling be 
gradual. Cream taken from the cellar 
and warmed on one morning ought to be 
ready to churn the next morning. 
The milk is better kept in the cellar 
where the temperature is uniformly 
cool, and both milk and cream being 
kept at a temperature of 35 to 40 degrees, 
good butter ought to be obtained by 
churning not oftener than twice a week. 
It may be that practically all the cream 
will rise in 24 hours with the milk in so 
cool a place, but it is more usual to 
allow it to set 36, or sometimes even 48 
hours. _ L. A. 
THE HOLSTEIN COW, 
GREAT THINGS CLAIMED FOR HER. 
Sue Does It All.—I have been taking 
in the discussions of the dual-purpose 
cow, and have been especially interested 
in the article of December 24, page 874, 
from a Jersey standpoint. The greatest 
surprise to me is that Prof. Shaw and 
others are hunting for such a cow, when 
we have an old reliable breed that fills 
the bill, viz.: the Holstein-Friesian. I 
can develop a yearling or two-year-old 
Holstein with as little feed, into as good 
and cheap beef, as the general run of the 
beef breeds. 
A few years ago, I had a Holstein cow 
about 11 years old, which had discon¬ 
tinued breeding, but which had been 
milking for about two years, and was 
still giving a little milk. One day a 
butcher came along, and wanted to buy 
her. I asked him $40 for her, and he 
bought her. He said afterwards that she 
was the most profitable and best animal 
he ever bought, and wanted more like 
her. 
Last Fall, I had a two-year-old twin 
heifer, a free-martin, which I found 
wouldn’t breed. This is the third free- 
martin I have had; the first two bred 
all right, and are good cows. I beefed 
her and sold three quarters to the neigh¬ 
bors at eight cents per pound for fore 
quarters, and nine cents for the hind 
quarters, keeping one quarter for my¬ 
self. At that price, the heifer netted 
me a little over $50, and all say that it 
was fine beef. 
Feed and Butter. —I can grow and 
develop a bull, keep him for breeding 
purposes up to four years old, when he 
will weigh from 2,200 to 2,500 pounds. I 
think that the beef breeds do not far 
excel that. I can feed my herd of Hol- 
steins and keep them in fine show shape 
with less feed than any beef breeds. 
As to her dairy qualities, the Holstein 
is the champion milch cow. In the last 
five or six years, she has come to be de¬ 
cidedly the best butter cow, having made 
more butter, better butter and cheaper 
butter than any cow of any other breed. 
For proof, I would refer to the public 
butter tests for the last five years, which 
have been won, with but one or two ex¬ 
ceptions, by Holsteins. Last year, we 
could not get Jerseys to enter the con¬ 
test. 
Quality of Butter.—As to quality of 
butter, I can make better quality, better 
grain and flavor, Winter or Summer, 
from Holsteins than can be made from 
Jerseys. This fact is again proved by 
the results of the butter test of the 
Pennsylvania State Dairy Union at Wil¬ 
liamsport, Pa , where my dairy package 
butter made from two days’ milk from 
my herd of Holsteins, scored the high¬ 
est and won first prize, while all the 
other entries, so far as I could ascertain, 
were from purebred and high-grade Jer¬ 
seys. In Summer, my experience is that 
Jersey butter is too high in flavor, and 
this is where there is always complaint 
in the large butter markets in the early 
Summer. This I find by actual experi¬ 
ence in my New Jersey creamery, where 
the patrons have mostly Jersey and 
Guernsey cows, and where the butter is 
made on the same system as at my home 
creamery where there is mostly Holstein 
milk. I had continual complaint in early 
Summer that the New Jersey butter had 
a fishy, grassy flavor, while my home 
creamery butter gave perfect satisfac¬ 
tion. I could find no other reason than 
the breed of cattle. At the same cream¬ 
ery, the only man with mostly Holstein 
grade cows and milk testing the lowest, 
received, at the end of the year, $4 net 
per head more than the high-testing 
Jersey cows paid their owners, milk 
being bought on the Babcock test. 
Pennsylvania. w. m. benninger. 
FEEDING THREE COWS 
FOR THE CHEAPEST QUART OF MILK. 
I shall make selections of three cows, one a 
heifer which recently dropped her first calf, and 
is giving 25 pounds of milk; her feed is five quarts 
of grain, one-half wheat bran, and one-fourth 
each corn and oats, by measure, and all the good 
early-cut hay and millet she will eat without any 
waste. Another dropped her calf in August. 
Same feed except one quart of grain. She gives 
from 13 to 15 pounds of milk. A third is a cow 
due to calve in March. Same feed as second cow 
except two quarts of grain is fed, and gives 15 
pounds of milk per day. What change should be 
made in the feed to make the greatest profit, not 
necessarily the greatest amount of milk ? Milk 
is worth 81.10 per 100 pounds, but will soon drop 
a little. READER. 
A Friend of Bran. 
If I were buying the feed, I would 
feed as follows : Cow No 1.—Four quarts 
bran, one quart corn meal, and if possi¬ 
ble, one quart old-process linseed meal 
to be fed light at first, and increased 
gradually, hay and millet in abundance. 
Cow No. 2.—Ought to use and produce 
more. I would give four quarts bran 
and oil meal, same as above. To cow 
No. 3, I would feed four quarts bran per 
day, until she comes fresh, then feed 
same as No. 1. 
I think this man’s cows get too much 
carbonaceous food and not enough pro¬ 
tein. I use about 10 quarts of good wheat 
bran with mixed hay ad libitum, per 
day, for dry cows. For milkers with 
ensilage, we are using eight quarts of 
bran, eight quarts of Quaker Oat feed, 
and about one pound of oil meal for our 
largest cows, smaller ones less accord¬ 
ing to size and milk flow. 
Erie County, N. Y. w. w. Cornwall. 
The Scales Will Tell. 
The cheapest food yet discovered for 
Winter production of milk, is good corn 
ensilage. But, probably, the use of ensi¬ 
lage is out of the question in this par¬ 
ticular case, and so there is little use in 
advising it except as a hint for another 
season. The kinds of grain fed are good, 
and I would not suggest any change in 
them. 
For the most economic production of 
milk, the cost of the various foods must 
be taken into consideration, as must, 
also, their value as milk producers. On 
the latter point, I can speak only in gen¬ 
eral terms, because the individual pecu¬ 
liarity of the cow enters as an unknown 
and varying quantity. But to a still 
greater degree does the individuality of 
the cow govern the amount of food to be 
given. It would seem that either of the 
first two cows named could profitably 
consume more grain than they now do, 
but only a careful use of the scales will 
tell. Two cows of the same age and 
breeding, and consuming like quantities 
of the same kinds of food, may produce 
similar amounts of milk, or one may pro¬ 
duce twice as much as the other. Thus 
one cannot tell on paper what is the most 
profitable amount for a given animal or 
group of animals. This can only be de¬ 
termined by the feeder and milker. As 
an interesting and profitable study along 
this line, every dairyman should read 
Bulletin 152 of the Cornell Experiment 
Station on “ Studies in Milk Secre¬ 
tion.” l. A. 
GUERNSEYS. 
225 purebred Guernseys of the best American 
and Island breeding. Butter average, whole 
herd, 318 pounds per head. No catalogue. Come 
and make your own selection. 
ELLERSLIE STOCK FARM, 
RHINECLIFF, N. Y. 
pi IV A Dill I — 1 haye foar flne 
W I k calves registered 
Jerseys, Ida's Stoke Pogis or Exile breeding at 
fair prices. 
R. F. SHANNON, 907 Liberty St., Pittsburg, Pa. 
RIICDKICCVC- 8 cows < 1 heifer, now due; 4 
UUCnllObld heifer calves, from 4 to 8 mos.; 
l bull 5 weeks, and 1 bull 12 mos., and 1 bull 10 mos 
A. J. SNYDER, Plumsteadville, Pa. 
ENGLISH SHIRE HORSES. 
STALLIONS, MARES AND COLTS 
FOR SALE. 
One Stallion and two Mares imported, and all of 
the best breeding, and good individuals. Prices 
attractive. JNO. I. GORDON, Mercer, Pa. 
Good Hens. —I have 57 pullets (47 White P. 
Rock and 10 B. P. Rock), all hatched in April, 
also 13 yearlings, mostly W. P. Rocks. The pul¬ 
lets commenced to lay a few eggs in September. 
In October, they laid 146, in November, 345, in 
December, first 17 days, 443 eggs. The yearlings 
averaged a trifle less than three eggs a day. The 
secret of running the egg machine is in good 
care and proper feed. My hens go into Winter 
quarters November 1, and never step foot on the 
damp ground till'April. m. c. e. 
Essex Swine.— The growth is rapid, and they 
mature early. The Essex should be practically 
mature at eight to nine months old, and weigh 
from 225 to 280 pounds. We have had a few weigh 
over 400 at nine months. The sows are prolific, 
often farrowing a dozen or more pigs, and quite 
often raise 10 or more of them. If bred at the 
proper time, the pigs are ready for market be¬ 
fore the severe Winter weather comes on. The 
old brood stock, however fat, do not break down 
in their feet, but stand up on their legs like a 
Thoroughbred horse. The meat is fine and much 
inclined to be streaked. b. & b. 
Topeka, Kan. 
I consider Jayne's Expectorant the best Cough 
Medicine I know of. In cases of Croup, IT HAS 
SAVED BOTH MY OWN AND CHILDREN'S 
LIVES.—N. N. CAZEN, Sparrow Bush, N. Y., Oc¬ 
tober 29, 1895. 
For Headache, take Jayne’s Painless Sanative 
Pills.— Adv. 
Horse Owners! Use 
GOMBAULT’S 
Caustic 
Balsam 
A Safe Speedy and Positive Core 
The Safest, Rest BLISTER ever used. Takes 
the place of all liniments for mild or severe action. 
Removes Bunches or Blemishes from Horses 
and Cattle. SUPERSEDES ALL CAUTERY 
OR FIR INC- Impossible to produce scar or blemish. 
Every bottle sold is warranted to give satisfaction 
Price $1.50 per bottle. Sold by druggists, or 
sent by express, charges paid, with full directions 
for its use. Send for descriptive circulars. 
EHB LAWRBNCE-WILLIAMS CO.. Cleveland O. 
LIVE-STOCK FEEDERS 
UfinOCQ—I have just returned from the West 
nUlluLO with a carload of young horses—not fat 
<ales-stable stock, but horses of high quality, in me¬ 
dium flesh, carefully selected by myself from farm¬ 
ers’ hands; 3,000-lb. Draft Pair down to 900-lb. Driver. 
Three extra Family Horses. Write me your wants. 
GEO. M. TALLCOT, Skaneateles, N. Y. 
BLOODED LIVE STOCK 
Sheep— Oxfords.Shropsh ires. South- 
downs. Fancy Poultry. Pig.— 
Bcrkshires, Poland-Chinas, Chester 
Whites, Yorkshires. Catalogue fret. 
H. L. HOLMES, Harrisburg, Pa. 
P. Chinas, Berkshires 
Chester Whites. Choice 
large strains. 8 week Pigs not 
akin; Service Boars and Bred 
Sows. Poultry. Write for hard 
times prices and free circular. 
Hamilton & Co., Cochranville, Chester Co., Pa. 
Another Good Offer I-gJf SKiWoT’i 
March, at 115. Just the kind you are looking for. Also 
Fall Pigs. F. H. Gates & Sons, Chlttenango, N. Y. 
IMPROVED CHESTER WHITES 
of the best breeding and all ages for sale at reason¬ 
able prices. Pamphlets and prices free. 
CHA8. K. RECORD, Peterboro, N. Y. 
i 
BRABAZON’S POULTRY*CATALOGUE 
Bny*r*» Galde pnhlfahed. Inclose 10c. for pbsfag*, etc. 
J. R. Brabazoo, Jr. & Co., Box 57, Delavan, Wla. 
MEW POULTRY CATALOGUE 
|l|pp££ a Our large 1899 Poultry Guide is the 
I "leader. It’s the largest book ever published. Telit 
how to fare for snd MAKE RIG MONEY with 
poultry. Worth to anyone. Send 15c. tor mailing 
JOHN BAUSCHER, Jr„ Box 66 Freeport, lilt 
BAIII TOY PAPER* illust'd, 20 pirn 
rUUL I If I 25 cents per year ■ 4 months 
trial 10 cents. Sample Free. 64 -page practical 
g onltry book free to yearly subscribers. 
ook alone 10 cents. Catalogue of ponltnr 
4books f res. Poultry Advocate * Syrtvcuee# £(• «• 
POULTRY 
' We keep everything in the POULTRY LINE,' 
' Fencing, Feed, Incubators, Live Stock, Brooders ' 
■ —anything—it’s our business. Call or let us 1 
• send you our illustrated catalogue—it’s free for < 
■ the asking—it’s worth having. < 
• Excelsior Wire and Poultry Supply Co., • 
♦ 28 Vesey Street, New York City. ♦ 
♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦ 
THEY HATCH MILLIONS 
should see that a guaranteed analysis 
accompanies every bag of 
Cotton-Seed Meal. 
It Is the only safe way to avoid adulterated 
Meal. Every bag shipped by the American Cotton 
Oil Company contains a red tag guaranteeing 
not less than the following analysis: 
Ammonia. 8.50 per cent. 
Nitrogen. 7.00 “ 
Protein.43.00 “ 
Crude Fat and Oil. 9.00 “ 
See that the name of The American Cotton-Oil 
Company is on the red tag attached to bag. 
Send your address for free information about 
cotton-seed meal. 
THE AMERICAN COTTON OIL COMPANY, 
46 Cedar Street, New York City. 
Cows barren 3 years 
MADE TO BREED. 
Moore Brothers, Albany, N, Y. 
MORE EGGS 
are laid by bens when kept free from 
vermin. LAMBERT’S DEATH TO 
LICE Is the remedy. It costs but 10c. to 
try it. My 64-page Poultry Book free. 
D. J. LAMBERT, Box 307, Apponaug, R.I 
The Model Mill 
A hand mill for grinding grain, 
dry bones, shells, Ac., for feeding 
chickens, &c. Three sizes, weight 
20, 34 and 62 lbs. The most rapid 
grinding, most durable and 
cheapest mill made. If your 
dealer doesn’t keep it, address . 
THE C.S.BELLCO., 
HiUsboro, Ohio, U, S. A. 
Df Chickens, IVueks, Turkeys 
»nd other fowls in every state 
and territory in the Union and 
in many foreign countries— 
THE PRAIRIE STATE 
INCUBATORS. 
Used by the largest poultry 
breeders, duck and broiler farms 
everywhere. Have taken over 
200 first prizes In all kinds of competition. 
The easiest to handle, cheapest to operate, 
surest III results and most handsome and 
durable in construction. 168p. catalog and supplement 
FREE. Prairie Slate Incubator Co., Homer City, Pa. 
FREIGHT PAID 
| to any address. That’s the way 
we send out our 
CYPHERS INCUBATOR. 
It combines the good qualities of mil machines 
and has the faults of none. Our Catalogue 
and Guide to Poultry Culture tells all about 
the laws of incubation, and how to raise, 
feed and market poultry—all about the money end of the busi¬ 
ness. Contains plans for construction and cost of modern poultry 
houses and many other things worth knowing. Sent for lO eta. 
THE CYPHERS INCUBATOR CO. Box 101. Wayland, N. Y. 
HATCH CHICKENS 
BY STEAM-withthe ‘ 
simple, perfect, aeir-regulating 
EXCELSIOR Incubajor 
Thousand* in successful operation. 
Circulars free. I 4 Lowest priced lst-class hatcher made. 
SeDd 6o. for I GEO. H. STAHL, 
Ulus. CaUloR. I 114 to 123 S. 6th St., Quincy, HI. 
THE UIPROV11D 
VICTOR Incubator 
Batches Chickens by Steam. Absolutely 
eelf-regulatlng. The simplest, moat 
reliable, and cheapest flrst-clas. Hatchet 
in the market. Circulars FREE. 
GEO. KRTEL OO., QUINCY. ILL. 
PER CENT. 
is not an unusual 
_ _ _ HATCH IN THE MONITOR 
INCUBATOR. Most simple machine in the 
market. We pay freight. 100-egg Bristol 
f Inenlintor and 100-chick Brooder connected, 
Our large catalogue tells it all. 
■S^Srrhe Monitor Co., Box 54, Moodus, Conn. 
