1899 
THE RURAL NEW-YORKER. 
Live Stock and Dairy 
HANDLING CREAMERY MILK. 
AN ‘ 1 EYEBY - FARMER - CAN - AFFORD - IT ” 
MILKHOUSE. 
Simple But Good Appliances. 
The Milk Problem.— Prof. H. M. Cot¬ 
trell, of the Kansas Agricultural Col¬ 
lege,gave last year an interesting account 
of some ex¬ 
periments 
in keeping 
mijl k dur¬ 
ing the hot 
weather o f 
Summer. 
The College 
herd con¬ 
sisted of 30 
cows, and 
the milk 
was sent to 
the Manhat¬ 
tan cream- 
SANITARY MILK PAIL . Fig. 158. er y* Man y 
patrons say 
that they are unable to keep milk sweet 
longer than 18 hours. They either feed 
the milk of Saturday night and Sunday 
morning, or else set it and make butter 
for family use. As a rule, they are not 
properly equipped for buttermaking, and 
under this arrangement, they lose a good 
deal of the butter fat, and the whole thing 
is a nuisance generally. If milk can be 
kept sweet at reasonable cost from Sat¬ 
urday night to Monday morning, it is 
evident that the creamery patrons can, 
if they like, deliver every other day, and 
save half the cost of hauling. Therefore, 
Prof. Cottrell started out to see whether 
such milk can be kept cheaply, that is, 
INTERIOR OF A COOLING ROOM. Fig 159, 
with appliances such as the ordinary 
farmer can secure. 
The College has a creamery room which 
cost $100, and was fitted with a cement 
floor and icebox. This was not used, 
however, for most farmers say they can¬ 
not afford so much expense. At the be¬ 
ginning of hot weather, a room called an 
“ every-farmer-can-afford-it ” milkhouse 
was built. Posts were set in the ground, 
and old fence boards nailed to them so 
as to make a room 10 x 10 feet, with an 
earth floor. Building paper was tacked 
over the boards. With new material, 
this room would cost $10, but 
did not cost $5 with old ma¬ 
terial. The room was built 
around a well; for tanks in which 
to set the cans of milk, oil bar¬ 
rels were used by sawing them 
in two. They also took a half 
barrel and boxed it in, packing 
the spaces with wheat chaff. This 
box was covered with quilts 
made from bran bags. Figs. 159 
and 161 show exterior and interior 
views of this cheap milkhouse. 
The only apparatus used, not 
generally found where milk is 
handled cheaply, is a milk cooler. 
Prof. Cottrell says that the milk 
was handled in the following 
manner: 
Handling Milk. — “ 
utensil touched by the milk was thor¬ 
oughly washed, and then sterilized with 
scalding water. If even a small quantity 
of dirt is left in the seams or corners of 
pail, strainer or can, it supplies an abun¬ 
dant source of the bacteria which cause 
milk to sour. No matter how clean the 
milker’s hands seemed to be, they were 
washed in hot water just before milk¬ 
ing, to destroy all milk-souring germs 
that might be in the dust or dirt on 
them. The sanitary milk pail was used. 
This pail has a cover into which a six- 
inch opening is cut. In this opening, 
fits a removable strainer. The milk is 
milked directly into the 
strainer, and the cover keeps 
out of the milk the fine dust 
which falls from the cow’s 
body during milking. This 
dust is full of the bacteria 
which sour milk. 
“When the milker sat 
down to milk, he wiped the 
cow’s udder with a damp 
cloth to remove as much 
dirt as possible, and dampen 
the rest so that it would ad¬ 
here to the udder and not 
fall into the milk. The milk 
was strained into 40-quart 
cans, and as soon as a can 
was filled, it was taken to the milkroom 
where it was immediately cooled to 00 
to 62 degrees by passing over a milk 
cooler. The cans containing it were 
then placed in the half barrels, and these 
barrels filled with freshly-pumped water, 
and barrels and cans covered with bran 
bags. The water was changed morning 
and night. With this treatment and 
without ice, milk was kept 
and delivered regularly 
through our hottest weather 
in good condition to the 
creamery when 40 hours old, 
the time required to hold 
Saturday night’s milk for 
Monday’s delivery at the 
creamery ; much of the time 
we were able to keep the 
milk in good condition 52 
hours, the time required 
when Saturday morning’s 
milk is kept for Monday’s 
delivery.” 
Why Milk Sours. — The 
trial was made in the hot¬ 
test part of Summer, and 
proves that a farmer can deliver milk in 
the best condition, and deliver Sunday’s 
milk, as well as that of other days. Most 
farmers can afford very much better 
conveniences than these, and those who 
can afford the proper utensils, can han¬ 
dle the milk with less labor than was 
here required. 
It must be understood that the sour¬ 
ing of milk is caused by the growth of 
bacteria in it. The fewer there are of 
these bacteria, and the slower they 
grow, the longer the milk will keep. If 
absolute cleanliness is observed, few 
bacteria will be found in the milk. At 
blood heat, the bacteria double in num¬ 
ber in new milk every 20 minutes. 
They grow very slowly at 50 degrees, 
and not at all at 39. The sooner the 
milk is cooled after being drawn from 
the cow, the longer it will keep. When 
milk is set in cans which are placed in a 
trough of cold water, and the milk 
stirred, it may be an hour or two before 
the milk in the center of the can be¬ 
comes thoroughly cooled ; all this time, 
the milk-souring bacteria develop rap¬ 
idly. It will pay, therefore, to use a 
milk cooler for, with it, the milk is 
cooled rapidly and thoroughly. The 
labor and saving over the usual method 
in stirring will soon pay for the cooler, 
and the quality of the milk is very much 
better. With freshly-pumped well water 
used in a cooler, the milk will be cooled 
from blood heat to 62 degrees as fast as 
EXTERIOR OF CHEAP MILK ROOM. Fig. 161. 
the milk runs over it in a thin s'.ream. 
Where the cooler is used, Prof. Cottrell 
says he prefers to use the New York can 
rather than the Chicago can. The New 
York can has a raised cover, which can 
be entirely covered with water in the 
cooling tank, yet will not leak. When 
used for hauling milk, it will not collect 
dirt, and is easier to clean. It was found 
that, in hot weather, the temperature of 
the milk rose 10 degrees while on the 
road to the creamery ; some farmers were 
delivering milk as high as 97 degrees. 
Milk should be kept as cool as possible 
while on the road, and not be above 70 
degrees when delivered at the creamery. 
That is, the quality of the butler from it 
will be injured, and the creamery mm 
will pay a lower price for the butter fat. 
P 
IP’ • ■" 
I Elyfc 
■ ' 
V - 
Every new york milk can. fig. ieo. Chicago milk can. 
MILK WAR AT MIDDLETOWN, N. Y. 
SMALL vs large dealers. 
There seems to be trouble on hand for 
the milk peddlers in Middletown. It 
looks like a declaration of war to the 
knife on the part of the Anglo-Swiss 
Condensed Milk Company. They have a 
large factory located here, and buy most 
of the milk produced on the surround¬ 
ing farms within a radius of 6 to 10 
miles. They are a powerful corporation, 
with a capital of several million dollars, 
and a number of factories located in dif¬ 
ferent parts of this country and Europe. 
About five or six years ago, they be¬ 
gan peddling crude milk in Middletown, 
asking the consumers of Middletown 
for their patronage, on the ground that 
they paid large taxes to the city, while 
the farmer peddlers mostly lived out¬ 
side of the city, and paid no taxes in the 
city. The regular price of bottled 
milk at retail has been five cents 
per quart. The Anglo-Swiss 
Company has adhered strictly, so 
they claim, to the one-price sys¬ 
tem, while, competitors, on the 
other hand, have often undersold 
them in order to secure trade. 
On May 1, the Anglo-Swiss 
Company announced that they 
would still adhere to the one- 
priee system, but that the price 
would now be three cents per 
quart instead of five cents, on a 
strictly cash basis. What the 
outcome will be remains to be 
seen. At present, public opinion 
is with the small dealers, who 
have refused to meet the price, 
but sell for four cents per quart. 
385 
Here is a sample of the talk I hear upon 
the street. 
“ They can market all the condensed 
milk which they can make at a profit, 
and what is the use of their peddling it 
around the streets of the city at a loss ?” 
“ They have their farmer patrons 
completely under their thumb, and now 
they want to starve out the farmers who 
have routes in the city, so as to get the 
consumers of Middletown, also, under 
their thumb.” 
1 They say unto their farmer patrons, 
‘Go,aDd hegoeth,’ andselleth his Holstein 
bull ; or, ‘ Come, and he cometh ’ away 
from his silo which he has builded.” 
At present, the smail dealers are hold¬ 
ing their share of the trade, but I judge 
it to be only a question of time. If the 
Company keep up tha war long enough, 
they will eventually get most of the 
trade, as people will buy where they can 
buy cheapest, except in exceptional 
Cases. MILK CONSUMER 
Age of Dishorned Cows —There is no 
doubt in my mind that an occasional cow 
that has rough, ungainly horns, and is 
otherwise smooth, hardy and young- 
looking, will pass for considerably 
younger after the horns have been re¬ 
moved ; but in most cases, a close ob¬ 
server of dairy stock bases his judgment 
on the cow’s general appearance, and 
examines her in detail from a business 
point of view. Drovers, of course, are 
not particular as to age so long as the 
cow looks young and in a condition for 
business, knowing, in this section at 
least, that the farmer will pay a little 
more for her without the horns than 
with, as they always dread more or less 
the work of removing them. I also have 
observed that drovers are more particu¬ 
lar about the cow’s teeth being in good 
condition to show at sales than they 
were before the practice of removing 
the horns. I think the teeth indicate 
the age comparatively well among buy¬ 
ers, but from my own experience, I pre¬ 
fer to analyze the cow carefully from all 
points of view, and feel that, by so do¬ 
ing, I can be as positive in regard to age, 
perhaps, as though she had her horns, 
but will admit 1 cannot furnish as good 
proof as with her horns, a. e. brosius. 
Pennsylvania. 
Volume 12, of the Ameiican Shropshire Rec¬ 
ord, is edited and compiled by Mortimer Lever¬ 
ing, secretary, whose office is at Lafayette, Ind. 
The volume contains nearly 1,300 pages, with a 
list of members of the Shropshire Association, 
and a complete set of pedigrees. The price is 
82.50. 
It is said that, in the Chicago packinghouses, 
the by products incident to the killing of a steer 
bring more money than the meat itself. On an 
average, the meat and its products bring 810, 
while the by-products bring 855. The hide, hair, 
horns and hoofs are worth about 825; fats, blood, 
sinews and bones, 8:5; other miscellaneous 
wastes, 815. These wastes are graded separately 
for different uses. One of the newest economies 
is the utilization of the contents of the paunch, 
this material now being made into cardboard. 
Horns are now worth 8150 a ton, and seem in¬ 
creasing in value; dishorning is now so general 
that the average in one of the packinghouses, 
during a yea-ly count, was only one horn to 
three steers. 
Breeders’ Directory. 
This column is reservod for small oards of live 
stook, lnoluding poultry, breeders. No ants. Rates 
on application. 
Four Fine Guernsey Bulls for Sale. 
Fit to head the finest herd. 
D. L. STEVENS, Elkdale, Pa. 
Pigs—E ligible to Registry, and First- 
class stock at Reduced Prices. Chester White, 
Berkshire, Poland-China and Jersey Red. 
Also, Poultry. WM. B. HARVEY, West Grove, Pa. 
m UHI STFINQ F0K SALE-Two Pauline 
I UU nULOl LIliO Paul-De Kol Bulls ready for 
service. Butter-bred Bulls as low as 860 Calves sired 
by our famous Royal Paul, and rich-milking cows and 
heifers bred to him. Dellhurst Farms, Mentor, Ohio 
Woodland Short-horns heifers (bred) for sale 
W. I. WOOD, Williamsport, Pickaway Co., Ohio. 
IMPROVED CHESTER WHITES 
of the best breeding and an ages for sale at reason 
able prices Pamphlets and prices free. 
"•**»*> «r HBi-rtun oatarhnrn. N v 
fill I I U rock bottom prices. Large 
" er strain Poland-Cbinas. 
F. H. GATES & SONS, Chittenango, N. Y 
