1899 
THE RURAL NEW-YORKER. 
387 
CURING A KICKING COW. 
Mr. O. E. French, on page 31, gave his 
way of training a heifer ; it is good, hut 
it often leaves one with a cow that must 
he tied to be milked. Away back in the 
60's, I saw a heifer trained by a man in 
Oswego County, N. Y., by a method that, 
for ease and thorough effectiveness, I 
have never found excelled, after 25 years 
of practice. 
She was a pretty bad one, with a great 
udder, pretty tender, some cake in it, 
had been traded the second time within 
a week for her ability to “do up” a 
milker and a pail. This man took her 
home, put her in the stanchions, took 
his pail and a one-legged stool in his 
right hand, and with his left, petted the 
heifer, rubbed the udder gently, carried 
his left hand down and back of the 
udder and grasped the left leg by the 
main cord just above the knee. He sat 
down on his stool, put his pail between 
his knees, and began milking with the 
right hand. When she tried to stop pro¬ 
ceedings by putting that right foot into 
the pail, he raised his arm, and it was 
impossible to get the right foot by it. If 
it was the left leg that was too light, he 
held it so easily that it could do no 
harm. If she got badly roiled, and would 
do it and wouldn’t be denied, he rested 
his head against her flank, set his pail 
out of the way, and pulled that left leg 
rather hard, pushed - some with his head, 
and she was lying down. I think she 
began to comprehend that she had met 
a master. With a good deal of sooing 
and some petting, she got up, and was 
milked without further trouble. 
This lesson may have to be repeated, 
but strength and quietness never fail, 
and a good milker soon learns that he 
can milk with that left hand. When he 
feels her muscles contracting for another 
effort, he gets there with his left, and stops 
it. I have been a breeder and a milker 
for a good many years (though I never 
milked 40 cows at a time), and I have 
never found the heifer that did not come 
down easily, and I never had a kicker. 
Madison Co., N. Y. r d. button. 
DAIRY AMD FEEDING PROBLEMS. 
Bad Smells in Butter. 
What will take the garlic taste out of butter ? 
Port Republic, Va. j. i. a. 
Ans. —There is nothing that will take 
the taste out of the butter when it once 
gets in. The only thing is to keep it 
out of the milk and cream. Aerating 
the milk, or driving pure air through it 
will often get rid of garlic and other bad 
odors, but after the butter is once made, 
it will be difficult to get rid of it. So- 
called process or deviled butter con¬ 
tains all manner of bad smells, and is 
purified or made over by melting, thus 
driving the odors away, and then chill¬ 
ing it suddenly by dropping it upon ice. 
This gets the bad smells out of the but¬ 
ter, and is about the only way that it 
can be done. The truth is that butter 
has a closer affinity for bad smells than 
most other substances, and will absorb 
them whenever it gets a chance to do so. 
Bad Flavor in Butter. 
We have been troubled lately with our butter 
souring, and it has had at times a cheesy smell 
and flavor. The cows are fed on Timothy hay, 
corn meal and bran. The milk i9 separated im¬ 
mediately after milking, the cream being cooled 
by setting in water at 40 degrees, after which it 
is poured into the cream from previous separa¬ 
tion, and set away to ripen. After ripening, it is 
churned in a Fenner octagonal churn, salted, 
worked and packed. The bad flavor does not ap¬ 
pear very noticeable when it is first made, but 
develops rapidly, and the butter is soon spoiled. 
What is the trouble ? j. a. d. 
McKean County, Pa. 
Ans. —This is one of these questions to 
which it is quite impossible to give an 
exact answer without being on the 
ground, and making a study of the dairy 
in all its conditions. Among the causes 
which might produce the effects named, 
may be mentioned : 1, unclean stables 
and cows ; 2, unclean work-room; 3, un¬ 
clean utensils ; 4, improper care of cream 
from time of separation to time of ripen¬ 
ing ; 5, over-ripening ; 6, incomplete re¬ 
moval of buttermilk. The feed of the 
cows is the last, and most unlikely place 
to find the cause, while ordinarily, it is 
the first place to lay the blame for bad 
milk and butter. 
I am inclined to believe that the 
trouble lies in the method of ripening, 
or in the introduction of bad flavors, as 
a result of uncleanliness. Any of the 
causes mentioned above under 1, 2 and 3 
would be greatly accentuated in case the 
ripening were not properly looked after, 
and even though it were, it would be 
difficult to make a good quality of butter 
with those causes unremoved. J. A. D. 
does not say that he cools his cream to 
40 degrees, neither does he state how 
long the cream is allowed to ripen. 
As soon as separated, the cream should 
be cooled to 40 or 45 degrees and kept 
there until it is time to begin the ripen¬ 
ing process. This cream may be mixed 
with cream from previous separations, if 
the latter is equally cool. At this tem¬ 
perature, most of the undesirable fer¬ 
mentations, as well as the development 
of lactic acid, is stopped. Then about 
24 hours before churning time, warm this 
cream to nearly 70 degrees, and hold it 
at that temperature until enough lactic 
acid has developed to thicken it some¬ 
what, and give it a glistening, velvety 
appearance. Then cool gradually to 
churning temperature, about 55 degrees, 
and churn immediately. During the 
Summer, it may not be necessary to 
warm to 70 degrees, and a shorter time 
than 24 hours may be found sufficient to 
bring about this change. But by no 
means allow the ripening to go on too 
long. When cream is overripened, strong 
flavors are developed, and the casein is 
so firmly coagulated as to be incorpor¬ 
ated with the butter during churning in 
the form of fine white specks. This case¬ 
in sets up fermentations in a short time, 
causing disagreeable flavors in the butter. 
It would seem from the description of 
the trouble that it could be traced to the 
treatment of the cream, where the bad 
flavor is begun, but develops too slowly 
to be noticed at churning, and reaches 
its worst stage after the butter is packed. 
If these suggestions as to care of the 
milk and cream do not prove of benefit, 
it may be advisable to Pasteurize the 
cream, and use a pure culture starter. 
L. A. 
Ensilage from Clover or Beans. 
The claim is made that Soy beans, one-third, 
and corn, two-thirds, put in silo, make a perfect 
balanced ration for cows. Is it correct and prac¬ 
ticable? Would the beans, Henderson’s Early, 
mature as far north as this ? c. L. g. 
Saginaw, Mich. 
Ans. —This scheme is usually advo¬ 
cated by people who know little about 
it. The theory is that a mixture of beans 
and cow peas or clover put in the silo 
with the corn, will make a balanced ra¬ 
tion. Such ensilage, however, rarely 
keeps well. In most cases, the beans or 
clover ferment rapidly, and spoil the 
whole mass. Most experiments in mak¬ 
ing ensilage with other crops than corn 
have failed, though chemists are not 
prepared to tell us just why this failure 
should take place. Dr. G. C. Caldwell, 
of Cornell University, gives the follow¬ 
ing reasons why clover should not keep 
in the silo. It is safe to say that those 
who try this mixture will be disappoint¬ 
ed. Our advice is to use corn for the 
silo, and to make dry fodder out of the 
clover, beans or peas : 
I do not think that I can give an en¬ 
tirely reliable answer to your question. 
Of course, there must be some difference, 
or differences, between clover on the 
one hand, and corn or the grasses on the 
other, which is at the bottom of the 
trouble. The one most prominent differ¬ 
ence is that clover contains a larger per 
cent of albuminoids or proteids than 
does corn or grass, and the more pro¬ 
teids, the greater the tendency to fer¬ 
ment or putrefy. Meat or any animal 
matter is much more difficult to keep 
than the cereal foods, and mainly because 
it is so very much richer in proteids. It 
is not, therefore, improbable that clover 
ferments more easily than corn, and will 
not keep sweet in the silo because of the 
proteids in it in larger quantity. It may, 
also, in its fresh condition, contain more 
moisture than corn or grass does, but of 
this there is no proof, so far as I know. 
Clover may carry certain bacteria which 
corn does not, and which favor fermenta¬ 
tion, but of this there is no proof. Salt 
might check the fermentation ; it would 
be more likely to do so than charcoal. In 
the earliest times of the use of the silo 
in Europe, it was the practice to put 
straw in the silo in layers between lay¬ 
ers of the fodder, and the cattle ate the 
straw as well as the grass or corn. This 
straw was added because supposed to be 
useful in preventing fermentation, or 
rather, in preventing it from going too 
far. This might be tried with clover. 
The New York Produce Review says that in¬ 
telligent packers have come to regard parchment 
paper lining for butter tubs as very necessary. 
It says that, if we are to share in foreign trade, 
American butter tubs must be lined with the 
best quality of parchment paper. All the colo¬ 
nial butter coming into the English market is 
in paper-lined packages. It says the cheap, thin 
paper that has been thrown upon the market 
must not be used. Cheap paper is as poor econ¬ 
omy as cheap salt or cheap tubs. The tubs must, 
also, be steamed and thoroughly soaked. It is, 
also, important to soak the paper in strong 
brine, as this will strengthen the paper, exclude 
air, and help to keep the butter moist. 
Cheap vs. Cheap. 
There are two kinds 
of cheap. One means 
good value for the money 
paid. The other means 
nasty cheap ; that is, low 
first cost, regardless of 
quality. We make cheap 
farm separators ; that is, 
big value for the money. 
A Sharpies Farm 
Separator is 365 days 
per year, and a ten-years- 
witbout-repair separator. 
Serd for Catalogue 
No. 25. 
Top Price Butter. 
The kind that a fancy private 
trade demands, is colored with 
Thatcher's Orange Butter Color — 
the color that does not contain 
any poison. Send for a sample. 
THATCHER MF6. CO., Potsdam, N.Y. 
Used in the Best Butter. 
W., R. & Co.’s Improved Butter 
Color the Standard. 
Branches: 
Toledo, O. 
Dubuque, la. 
Omaha, Neb. 
P. M. SHAItPLES, 
West Chester, Pa. 
St. Paul, Minn. 
San Francisco, Oal. 
USED AND INDORSED BY PRIZE¬ 
WINNERS EVERYWHERE. 
At the National Convention of Buttermakers held 
at Sioux Falls in January, 576 out of the 600 tubs of 
butter exhibited, were colored with Wells, Richard¬ 
son & Co.’s Improved Butter Color. 
This is the standard color. Commission merchants 
everywhere recommend its use, and exporters will 
not buy butter that Is not colored with it. Although 
by far the best color on the market, It is mare eco¬ 
nomical than any other, for it is prepared in such 
concentrated form that a bottle of it will color more 
butter than the same amount of any other make. 
If you are not using this color, send 4 cents 
for postage on a free sample, to the manufacturers, 
Wei.ls, Richardson & Co., Burlington, Vt. 
[Fancy BiiftiR 
the kind that id ways sells - 
for 25c. a pound, or more, 
Is always made with a 
separator. That does not 
necessarily mean a $100 
machine. The 
ELECTRIC 
CREAM SEPARATOR 
oidy costs a few dollars 
but it separates milk and 
cream as effectually as 
the more expensive mach¬ 
ine. Beats milk pans and 
creameries easily. No ex¬ 
perience necessary to op- 
erate; saves time, labor, 
j skimmingand makes bet- 
t ter, sweeter butter. Sizes 
I from 1 to 15 cows. Prices, 
* Circulars, etc., FREE. _ 
ELECTRIC WHEEL CO, Box 309, QUINCY, ILLINOIS 
The U.S. Triple Current Separator 
is noted for its 
THOROUGHNESS OF SEPARATION, 
EASE OF OPERATION, AND DURABILITY. 
Never Been Out of Running Order in 3 Years. 
Gerry, N. Y., April i 4 th, 1809. 
, I bought a No. 3 Improved U. S. Separator in the spring of 
]q6, have made as much as 5,000 lbs. of butter per year, separat¬ 
ing as high as 800 lbs. of milk per day, and during all this time 
it has never been out of running order. I have expended for 
repairs the amount of 50 cents for rubber rings. I used one 
ring over a year. I have tested the skim-milk from time to 
time without detecting scarcely a trace of butter fat 
E. S. OSTRANDER. 
Write for large illustrated catalogues. Free. 
VERMONT FARM MACHINE CO., Bellows Falls, Vt. 
66 
ALPHA 
LAVAL 
CREAM 
SEPARATORS 
Save $10.- 
Per Cow 
Send for new 1899 catalogue . 
The De Laval Separator Co, 
Western Offices: 
Randolph & Canal Sts. 
CHICAGO. 
Cener.-l Offices: 
74 CORTLANDT STREET, 
NEW YORK. 
Branch Offices: 
1102 Arch Street, 
PHILADELPHIA. 
