1899 
THE RURAL NEW-YORKER. 
i63 
QUICK-ACTING CHURNS. 
Any churns which are claimed to bring 
butter in less than ten minutes should 
be looked upon with credulity. Butter 
can be obtained in that time in almost 
any churn, if the cream is warm enough; 
but cream which is sufficiently warm to 
bring butter so quickly, will produce a 
soft, salvy product. The same cream 
churned at a cooler temperature would 
require a longer time in churning, and 
produce a much better grained article. 
Something over a year ago, I had oc¬ 
casion to test one of those churns which 
are claimed to do their work in about 
six minutes. The manufacturer ad¬ 
vised churning at G5 degrees to 70 de¬ 
grees. The directions were followed 
closely, and the quickest time made 
was 6>£ minutes at a temperature 
of 65 degrees. The butter, however, 
was soft and salvy. On another trial 
with the cream at 50 degrees, the 
churning required 31 minutes and the 
butter was of superior quality. What¬ 
ever the manufacturers claim as to the 
merits of the mechanical contrivance of 
their churns in bringing butter quickly, 
it will be generally found that a high 
temperature is really the governing fac¬ 
tor in their quick work, and a high tem¬ 
perature means soft fat, a poor quality 
of butter, and a loss of too much fat in 
the buttermilk. 
The philosophy of churning consists 
in moving the particles of fat over each 
other so that they may stick together. 
Then the warmer the cream, the softer 
the fat will be, and the quicker the par¬ 
ticles will adhere. The colder the cream, 
the harder will be the fat, and the longer 
the time needed to make the particles 
adhere. Just what is the proper tem¬ 
perature for churning depends on so 
many conditions that the same tempera¬ 
ture will not answer for all cases. In 
factory work, we find 50 to 55 degrees to 
be about right, while in the home dairy, 
55 to GO degrees is the more common 
temperature. In general, it may be said 
that a temperature which will allow the 
butter to come in about one-half hour, 
may be considered a fair working basis. 
STERILIZING AND PROPAGATING A 
STARTER. 
In Fig. 55 is shown an arrangement 
devised at the Wisconsin Experiment 
Station for sterilizing and propagating 
a starter for cream. Its construction is 
quite clearly shown in the cut. It con¬ 
sists of a water tank, A, into which the 
cans, B, B, are lowered. D is a steam 
pipe, and C a water pipe. The cans, 
which are provided with covers, are 
filled with fresh separator skim-milk 
which is sterilized by immersing in the 
vat, the water in which is heated by the 
steam pipe. The temperature can easily 
be raised to about 190 degrees, where it 
should be maintained for about two 
hours. After this, the milk should be 
cooled to about 70 degrees before adding 
the pure culture ; if the latter be added 
to the milk while it is hot, the germs in 
the culture might be killed. After the 
culture is added, the can may be im¬ 
mersed in the vat filled with water at 60 
to 65 degrees. The temperature can be 
easily maintained by the steam. Gener¬ 
ally the starter cuddles in about 20 
hours. The starter should be prepared 
fresh every day. The curdling should 
not occur much before the starter is 
used. 
A “STARTER" FOR BUTTER. 
Lactic Acid Germs. —Often in the 
home dairy, difficulty is experienced in 
getting butter of uniform flavor and 
quality in successive churnings. Flavor 
and quality depend upon two things, 
first, the particular lactic acid germ 
which has been the chief factor in ripen¬ 
ing the cream ; and second, the degree 
of acidity which has been developed in 
the cream. Both of these may be con¬ 
trolled with a little care, and a superior, 
uniform product insured. 
The lactic acid germ may be controlled 
as follows : Some of the buttermilk from 
a certain churning, say one gallon, may 
be taken out to be kept and mixed with 
the next lot of cream, in the proportion 
of one quart to about three gallons of 
cream, more or less, according to season, 
Autumn and Winter requiring more than 
Summer cream. If the buttermilk has 
been kept carefully, and not exposed to 
odors, the next lot of butter will be 
similar, so far as lactic acid germs are 
concerned, to the first. 
From Skim-Milk. —Such an addition to 
cream is called a starter, and if the but¬ 
ter so far made does not come up to the 
required standard, a starter may be made 
as follows : Heat a gallon or so of good 
skim-milk to about 90 degrees F., retain 
at a temperature between 80 and 90 de¬ 
grees, for eight or ten hours, if possible, 
and then add to the cream in the same 
proportions as before. It is sometimes 
necessary to make several starters be¬ 
fore a desirable flavor is secured, but 
once obtained, it may, with careful man¬ 
agement, be used for months, by keep¬ 
ing a small amount of the cream over 
each time to serve as a starter for the 
next lot, or by using some of the old 
starter to make a new, by adding it to 
some good sweet skim-milk. 
The Advantages. —Though involving 
considerable trouble, the use of a starter 
amply repays any care in the uniformly 
high quality or flavor of the product 
thereby insured. In selecting milk for 
a starter, care should be taken to avoid 
all milk from animals fed turnips, poor 
ensilage, or any other feed which is 
likely to flavor the milk. Such flavors in 
the case of cream to which a starter is to 
be added may be driven off by Pasteur¬ 
izing, that is, heating the cream to 155 
degrees, and retaining at.this temper¬ 
ature for about 20 minutes. If churning 
every day, the starter may be added im¬ 
mediately after creaming or separating, 
but if not churning daily, it may be add¬ 
ed from 24 to 48 hours before churning, 
depending upon the temperature of the 
cream. If held at about 67 to 70 degrees, 
12 hours is sufficient, but lower temper¬ 
atures require longer periods for the 
starter to work. If the starter should 
thicken, it may be well to add a little 
water, and mix thoroughly by pouring 
from pail to pail a number of times, thus 
breaking up the coagulation. 
J. H. GBISDALK. 
Feeding Value of Distillery Slops. 
E. I). B , Seneca Falla , N. F.—What is the 
feeding value of distillery slops made of corn, 
for cows, horses or hens? 
Ans. —There have been very few analy¬ 
ses of distillery slops, in fact only one is 
given in Prof. Henry’s work on feeding. 
According to this analysis, 100 pounds of 
distillery slops contain 93.7 pounds of 
water, while the dry matter is composed 
of 1.9 pound of protein, .6 pound of 
fiber, 2.8 pounds of nitrogen-free extract, 
and .9 pound of fat. Counting this dry 
matter of the same composition and 
equal digestibility as whole corn, there 
will be about five pounds of digestible 
nutrients in 100 pounds of slop. It will 
be readily seen that so watery a sub¬ 
stance is not a good horse feed, and that 
it can be of little value for hens. Of the 
three kinds of animals named, cows 
would make the best use of it, be¬ 
cause they drink so much more water 
naturally than either of the others. But 
owing to the danger of its being badly fer¬ 
mented before reaching the animal, it is 
not generally a healthful food for milk. 
If sweet, it has about the same value as a 
mixture of six pounds of corn meal in 
100 pounds of water. L. a. 
We are asked whether brewers’ grains are suit¬ 
able food for hens, and if they would pay at 30 
cents a barrel. We have been unable to find any 
one who has ever fed these grains to poultry, 
but would like to hear from some one who has 
had experience with them. We want to know 
how they should be fed, and what grain food is 
best mixed with them. 
A Force-Pump Dose.— The big hippopotamus 
Caliph, in the Central Park menagerie, fell ill 
recently, and his treatment Included some prob¬ 
lems not met in the “ Ailing Animals ” columns. 
Caliph’s medicine was mixed with his food until 
he languished and declined to eat, and although 
he rather resembles a big pig, the operator 
couldn’t crowd him down upon his haunches 
and drench him, so further medication was a 
puzzle. Caliph is worth $ 5 , 000 , so his life is a 
valuable one. The director of the Zoo hit upon 
an Ingenious scheme. He armed himself with a 
force pump loaded with medicine, and had the 
water drawn out of the tank. Then the keepers 
drove the big beast up to the front of his cage, 
and as he opened his huge mouth with a snort of 
resentment, the director took aim with his force 
pump, and fired a dose down Ills throat. Then 
squads of keepers hurried poor Caliph up and 
down from tank to platform, until he was as 
nearly in a perspiration as a hippopotamus can 
get; but this heroic treatment was successful, 
and in a few days, he was fully recovered. 
Of all the 
bereavements 
which are possi¬ 
ble to a home, the 
loss of a child is 
perhaps the most 
disappointing, 
and the hardest 
to bear. During 
the heated spell 
in the summer in 
New York City as 
many as a thou¬ 
sand babiea have 
died in a week. 
Of course, in a 
crowded city, 
with its unsani¬ 
tary districts, 
many of these 
deaths would 
have occurred 
a u y way. The 
fact remains that this tremendous mortality 
was to a great extent due to the lack of 
inherent resisting power in the victims. 
These babies when born had in their bodies 
the seeds of disease. The deadly heated 
term only shortened the period of their 
Bufferings. 
If a woman wished her babies to be 
healthy and strong and able to resist the 
usual ailments of childhood, she must take 
proper care of herself in a womanly way 
daring the period of gestation. A woman 
who suffers from weakness and disease of 
the organs distinctly feminine is unfitted 
for wifehood and motherhood. Dr. Pierce’s 
Favorite Prescription is a wonderful med¬ 
icine for ailing women. It acts directly on 
the delicate and important organs con¬ 
cerned. It makes them well and strong. 
It allays inflammation, heals ulceration, 
soothes pain, stops exhausting drains and 
gives rest and tone to the tortured nerves. 
Thousands of women have testified to its 
almost miraculous merits. Many of them 
have permitted their names, addresses, 
experiences and photographs to be repro¬ 
duced iu Dr. Pierce’s Common Sense Med¬ 
ical Adviser. This great book used to sell 
for $1.50, now it is absolutely free. It tells 
all about the home-treatment of ordinary 
diseases. It contains 1008 pages, and over 
300 illustrations. Several chapters are de¬ 
voted to the diseases of women. For a pa¬ 
per-covered copy send 21 one-cent stamps, 
to cover cost of mailing only, to the 
World’s Dispensary Medical Association, 
Buffalo, N. Y. ; Cloth binding, 10 cents 
extra. “Favorite Prescription ” can be 
obtained in any good medicine store. 
Make Cows Pay 
Twenty cows and one 
LITTLE GIANT 
SEPARATOR 
will make more butter 
than 25 cows and no 
separator. Five cows 
will sell from $200 to 
$300, and one separator 
will cost $100. Five 
cows will eat a lot, of 
feed in a year, b it a 
separator will eat noth¬ 
ing. Moral: Make the 
cow business pay by 
using a Sharpless Separator. Handsome Illus¬ 
trated circulars and testimonials free. 
P. M. SHARPLES, 
Branches: West Chester, I’a. 
Toledo, O. Omaha, Neb. 
Elgin, Ill. St. Paul, Minn. 
Dubuque, la. San Francisco, Cal. 
“ALPHA-DE LAVAL” 
CREAM SEPARATORS. 
I>e I.aval Alpha “'Baby” 
Cream Separators were 
first and have ever been 
kept best and cheapest. 
They are guaranteed su¬ 
perior to all imitations and 
in fri ngements. Endorsed 
by all authorities. More 
than 150,000 in use. Sales 
ten to one of all others 
combined. All styles and 
sizes—$50.- to $225.- Save 
$5.- to $10.- per cow per 
year over any setting 
system, and $8.- to $5.- 
per cow per year over any 
imitating separator. 
New and improved ma¬ 
chines for 1899. Send for 
new Catalogue containing 
a fund of up-to-date dairy 
information. 
THE DE LAVAL SEPARATOR GO. 
Randolph & Canal Sts., I 74 Cortlandt Street, 
CHICAGO. I NEW YORK. 
..SAVE .... 
1 he* butter milker* succor* depends upon clean skitn- 
1 mine—gelling all the cream out of the milk, in the 
I* quickest, cheapest way. Gur Improved paten I 
AQUATIC CREAM SEPARATOR 
thin. Beats the bust creamery made ami costa 
' lean than half aa much, capacity couHidored. TuLch 
nil the crcum out of mill, in two hour’s time. 
For 1 to 40 cows. Prices $ 5 . to *l 1. Write for FK EE 
Catalogue and testimonials. AGENTS WANTED. 
Aquatic Cream Sep’tor Co. 119Factory Sq. Water tow n,N.Y 
Perfect Butter 
—tho kind which brings the highest 
price in any market can only be made 
, from perfect milk. All bad odors 
§ and flavors of animal, feed or 
stable must be romoved, 
THE PERFECTION 
Milk Cooler and Aerator 
will do it quickly, cheaply and perfectly. Mad In vari¬ 
ous sizes from I to 200 cops Send for prices and catalogue of Farm 
and dairy supplies, l. R. Lewis, Mir., Box 12, Cortland, N.Y 
TRUE DAIRY SUPPLY CO., 
CONTRACTORS AND BUILDERS OP 
Butter and Cheese Factories, 
AND MANUFACTURERS OP 
Machinery, Apparatus and .Supplies for 
Cheese and Butter Factories, 
Creameries ami Dairies. 
303,305,307 and 309 Lock St., Syracuse, N. Y. 
References: First Nat. Bank of Syracuse; 8tate Bank 
of Syracuse; K. G. Dun & Co.’s Mercantile Agency; 
The Bradstreet Co.’s Mercantile Agency, or any Bank 
or Business House In Syracuse and adjacent towns. 
Top Price Butter. 
The kind that a fancy private 
trade demands, is colored with 
Thatcher't Orange Butter Color — 
the color that does not contain 
any poison. Send for a sample. 
THATCHER MFC. GO., Potsdam, H.Y. 
THERE IS MONEY IN THE DAIRY BUSINESS 
IF YOU USE THE 
Improved U. S. Triple Current Separator. 
With it a better grade of butter is possible, and there is no' 
loss of cream. It also is simple, durable, easy 
to operate and clean. 
U. S. Butter Brings 5 cents above Market Brice. 
Carnes, Iowa, Nov. 24, 1898. 
Have used a No. 6 Improved U. S. Separator about one and 
one-half years, and must say 1 am more than pleased with it. We 
have no trouble to sell our butter to regular customers forabout five 
cents above market price, and sometimes more. We are milking 
only five cows at present, but would not think of doing without the 
separator. Every farmer should have an Improved U. S. Separator 
• ... . _ . H. PAULSON. 
* catalogues. ' Yt. Farm Machine Co., Bellows Falls, Yt. 
