538 
THE RURAL NEW-YORKER. 
•Tuly 22 
THE SOURING OF MILK. 
Making the Bacteria Comfortable. 
Wk have had during the season a 
number of discussions about ihe keeping 
of milk. Somehow, during the past few 
years, farmers have begun to study the 
question of milk preserving as they 
never did before. They are asking about 
the “why” of the thing, and are not sat¬ 
isfied with a superficial answer to their 
questions. In one case, a new creamery 
was established. The milk at the cream¬ 
ery was heated before running through 
the separator. It was found that this 
heated milk, when taken back to the 
farm, was short-lived—that it did not 
keep sweet as long as the milk formerly 
cooled and set in cans or pans, under 
the old conditions. Other farmers often 
say that whole milk will keep longer 
and better than skim-milk. It is also 
claimed that what is known as old-fash¬ 
ioned skim-milk, raised in the old sys¬ 
tem of pan or can, will keep better than 
separator milk. 
I ran across Prof. E. B. Voorliees not 
long ago, and asked him some questions 
about these matters, which will, prob¬ 
ably, be interesting to dairymen: 
“Why does old-fashioned skim-milk 
keep better than separator milk?” 
“In answering this question, we must 
understand that the souring of milk is 
always caused by bacteria. Unless these 
bacteria can develop, the milk will re¬ 
main sweet. There are certain condi¬ 
tions which make the bacteria more 
active. When these conditions are right, 
the bacteria develop quicker, and, of 
course, the milk will sour in less time. 
Under the old system of raising cream, 
the milk was usually kept cold. Its tem¬ 
perature was below the point where the 
bacteria readily developed; consequent¬ 
ly, after the cream was removed, the 
skim-milk was comparatively sweet. 
Now, the separator milk is warmed so 
as to get a more perfect separation of 
the cream. This higher temperature ex¬ 
actly favors the development of bacteria. 
They develop rapidly, and unless it is 
quickly cooled after separation, and then 
kept at a low temperature, the milk 
would sour very much quicker than if it 
had not been warmed.” 
“But why does whole milk keep longer 
and better than skim-milk?” 
“I do not believe that we can fairly 
say that it does. I think if you can 
trace down the cases where it seems to 
keep longer, you will find that all the 
facts have not been given. As I have 
said, souring is caused by bacteria. 
There are two things on which the de¬ 
velopment of these bacteria depend—the 
temperature of the milk, and the pres¬ 
ence of food. If the whole milk and the 
skim-milk were made perfectly sterile, 
the temperature kept the same, and a 
definite number of bacteria added to 
each, the souring would, doubtless, be¬ 
gin in one case just as soon as in the 
other. In most cases, however, the 
skim-milk has been obtained by setting 
and the cream removed. This requires 
from 24 to 36 hours. During this time, 
if the temperature has not been low 
enough, the bacteria may be developing 
in it. Now, this skim-milk is taken and, 
probably, compared with whole milk 
that has not been drawn more than 12 
hours from the animal. If the skim- 
milk sours first, the question is raised, 
Why does it do so? The answer seems 
to me to be easy. It is because the bac¬ 
teria have had more time to develop in 
one case than in the other. In my judg¬ 
ment, there is no other reason why 
there should be any difference.” 
“Now, Professor, while I am about it, 
I would like to ask something about the 
chemistry of intoxication.” 
“But what has that to do with the 
dairy business?” 
“Last Fall, my cow got into the orch¬ 
ard, filled herself with apples, and 
developed as clear a case of a ‘jag’ as 
ever was seen. I would like to know 
what change took place in those harm¬ 
less apples, to bring about this disrepu¬ 
table condition in the cow.” 
“You cannot make me believe that the 
cow acted with malice aforethought in 
tackling those apples, with the distinct 
purpose of getting drunk. I am satisfied 
that the chemical changes that went on 
inside the cow resulted in the formation 
of alcohol. Chemically, alcohol would 
be written as follows: C2, H5, OH.” 
“Then that cow turned herself into an 
old-fashioned apple-jack distillery.” 
“Probably that is one way to put it. 
The ordinary fermentation of cider re¬ 
sults in the formation of alcohol in the 
beginning, though if carried far enough, 
and the proper ferment is present, it be¬ 
comes vinegar or acetic acid. It is quite 
likely that, after the cow had eaten a 
large number of apples, a fermentation 
set up in her stomach, due to germs al¬ 
ready there, which resulted in decompo¬ 
sition of the saccharine matter in the 
apple, resulting in carbon dioxide, which 
escaped with her breath, or some other 
way, and the alcohol, which was ab¬ 
sorbed by her system, eventually reach¬ 
ing the brain, caused the antics that you 
observed.” 
“Whew! It seems that we cannot get 
away from these germs, even in mo¬ 
ments of intoxication. I wish the next 
time she would let the alcohol escape 
with her breath, and retain the carbon 
dioxide in her system, for I cannot see 
how the effect could have been any 
worse than it was. The only condition 
that I can see for reducing the strength 
of the germs that induced intoxication 
in the cow, is to keep her chained so 
that she cannot possibly get into the 
orchard.” H - w - c - 
A GUERNSEY COW. 
The Guernsey cow, Madame Tricksey, 
which is shown on the first page this 
week, is a member of the Rosendale 
Guernsey herd of George C. Hill & Son, 
Rosendale, Wis. Madame Tricksey is a 
fine specimen of the Guernsey, has won 
numerous prizes at public exhibitions, 
and also proved herself to be a practical 
dairy animal. We have often spoken of 
the peculiar merits of the Guernsey as a 
dairy animal. In some respects this 
breed is much like the Jersey, but on 
the average, the animals are larger and 
quieter. They are greatly valued for 
their peculiar ability to add color to 
milk or butter, the Guernsey cow being 
apparently able to extract an unusual 
amount of coloring matter from her 
food. As a rule, the cows are not so 
graceful or delicate as the Jersey, but 
they are strong, rugged and very ser¬ 
viceable. Just now Guernseys of good 
breeding are in great demand. For a 
long time the average dairyman was not 
able to pick out a Guernsey grade by 
her general appearance, while it has al¬ 
ways been comparatively easy to indi¬ 
cate the peculiar marks of the Jersey. 
Now, however, dairymen look for the 
thicker neck, larger head, and generally 
stronger frame of the Guernsey, and are 
very glad indeed to obtain grades of this 
breed. __ 
The American cow has received official 
indorsement from the State Board of Con¬ 
trol in Iowa. Convicts admitted to the 
penitentiaries on or after July 1, and con¬ 
victs who are punished by solitary confine¬ 
ment after that date, are not to be per¬ 
mitted to use tobacco in any form. With 
the money heretofore spent for tobacco, 
butter is to be added to the dietary. This 
is a radical change, which is likely to 
awaken considerable discussion. 
A Kansas man was arrested for refus¬ 
ing to pay his dog tax. His defense is 
that the State guarantees him the right 
to keep a dog as a bodyguard, and that it 
is lawful for a man to keep a watchdog, 
without being taxed for it. The dog in 
question guards his store, and he lives in 
a locality where there is no police protec¬ 
tion. 
Not long ago, a Colorado friend made a 
great statement of the conditions to be 
found on the broad acres of his State. 
We have just received a report of the 
poultry industry of Colorado, in which the 
statement is made that the Colorado peo¬ 
ple consume each year $2,310,000 worth of 
poultry and eggs. Of this amount, Colo¬ 
rado produces $46,300, or only 2 per cent. 
The rest of the money went to Kansas 
and Nebraska for chickens and eggs. It 
would seem as though Colorado, from this 
statement, is a little too broad, and would 
better get down to smaller things so as 
to save some of that hen money. 
A reader in Massachusetts says that 
the creamery sharks visited his place last 
year, and got a number of farmers to sub¬ 
scribe to their stock. This man discov¬ 
ered the game, and refused to be swindled 
out of $100, which his stock was to cost. 
Of course, they threatened suit, and put 
their case into a lawyer’s hands for col¬ 
lection. There will be a good deal of bluff 
and bluster about it, but we venture to 
say that, in nine cases out of 10, rather 
than to bring the case into court, these 
sharks would rather let the matter go, as 
they do not like the publicity of a court 
room. 
Hysteria in Animals.— The following 
case is reported from Germany: A cat 
was bitten in the back by a dog. It be¬ 
came paralyzed, losing the use of its hind 
legs entirely. It lost the sensation of pain 
in the hinder third of the body: 
One day the servant girl, being curious 
to see whether the cat would fall on all 
fours, as cats usually do, threw it from 
the first floor of the house on to the pave¬ 
ment. As a matter of fact, it alighted on 
all fours, immediately ran away and was, 
contrary to expectation, completely cured 
of its sensory and motor paralysis, which 
had lasted for more than two months. 
The explanation given is that the trouble 
was due to fright or hysteria, with no 
real injury of the spine. 
It often baffles even the wisest physician to detect 
the cause of failing health and strength. In the 
great majority of cases, it is due to the presence of 
worms: and where these exist. Dr. D. Jayne's Tonic 
Vermifuge will always effect a cure. 
Jayne's Expectorant isn’t recommended to cure 
everything; but it does cure Bronchitis, Whooping- 
Cough and Croup. 
Stimulate your Liver with Jayne's Painless Sana¬ 
tive Pi 1 Is.— Adv. 
Horse Owners! Use 
GOMBATJLT’S 
Caustic 
Balsam 
4 Safe Speedy aud Positive Gore 
The Safest, Best 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 FIRINC- 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. 
THE LAWRBNCE-WILLIAMS CO.. Cleveland O. 
HUNTER TOOTHLESS GURRY COMB 
.IS THE LATEST 
l»nd bext thing of 
yits kind. No teeth 
to scratch, lrrl- 
tate and Injnre the skin. It’s aperfect 
ahedder, and removes all dust, dand¬ 
ruff ami dirt, making a smooth aud 
glossv coat. Saves time, grooms ahorse 
1 in half the time. If your dealer doesn’t 
keep it, write us. Sample, 25c^J»repaid. 
Farm Specialty Catalogue FREE. 
HUNTER CURRY COMB CO., 1*7 Ann St., Racine, Wls. 
SUCCESSFUL DAIRYME N us e 1 cent's worth 
SHOO-FLY 
Saves 3 quarts milk daily if used in time. 
NO FLIES, TICKS, VERMIN OR SORES ON COWS. 
Thousands duplicate 10 gallons. Beware of imitations. 
“I have used several so-called ‘Cattle Comforts. 1 
none equal to 'SHOO-FLY. It Is effective and 
cheap. Used 100 gallons.” H.W. Comfort Falls- 
i ngton, Pa., President Pennsylvania Dairy Union. 
~ Vo, Money refunded if cow is not protected. 
,AAr YJ.:_ * l.,„ Dim 1 T>4 
AA ¥TT VB/T CA 
KILFLY. 
A harmless liquid applied to cows with a CHILDS 
ELECTKIO SPRAYER, that protects them from flies, 
increasing the amount of milk, making comfort for 
cows and milkers. Sample lot—One gallon can Kilfly 
and one Sprayer, securely packed, expressed to any 
address (except in State of Maine), charges prepaid, 
upon receipt of #‘-4.OO. Special prices forEjuaiitilj. AtiKNTS 
VYANTKII KVKKYWKUK. 
CHARLES II. ClIILllS A CO., Utica, N. Y. 
Breeders’ Directory. 
White Wyandottks Exclusively.— 
Write wants. Spencer’s Poultry Farm, Phenlx. R. 1, 
I CPUnDWC- wllite antl Snff 200 Hens for 
LLUnUlmO sale at $1 each. Show birds. 12 
and $3. DKLLHURST FARMS, Mentor, Ohio, 
uni PTCIWQ— Show animals, all agss, large rich 
lluLu I LIIYu milking Butter-Bred Herd. 
C HENANGO VALLEY STOCK FARM8, Greene, N 
Y.—Dutch Belted and Jersey Cattle; Dorset and 
Rambouillet Sheep; Poiand-China. Jersey Red and 
Suffolk Pigs; White and Bronze Turkeys, Peafowls 
and Blooded Chickens. J.D. VAN VALKKNBURGH. 
GUERNSEYS. 
84 Cows a/veraged 399 pounds 
butter each in 1898 Some 
choice young stock for sale 
ELLERSLIE STOCK FARM, 
RHINECL1FF, N. Y 
Registered Jersey Cattle 
For Milk and Butter. 
R. F. 8HANNON, 907 Liberty St., Pittsburgh, Pa 
HAVING SOLD GUERNSEY BULL CALVES, 
WILLSWOOD FARM 
now offers at BREEDING PRICKS the best lot of 
BERKSHIRE pigs ever raised here. Write what 
you wish to purchase. 
WILLS A. SEWARD, Budds Lake, N. J. 
FOR SALE. 
DUTCH BELTED BULLS. 
G. G. GIBBS, VAIL N J. 
BLOODED LIVE STOCK 
Shasp —Oxfords, Shropshires, South- 
downs. Fancy Poultry. Plg«— 
Berkshires, Poland-Chinas, Chester 
Whites, Yorkshires. Catalogue free. 
H. L, HOLMES, Harrisburg, Pa. 
LargeYorkshire Pigs 
THE ENGLISH BACON BREED. 
Healthy, hardy and most prolific of all breeds 
Have raised 147 pigs from four sows the past year 
Choice Boars, Gilts and bred sows for sale by 
HILLS & PRICK^ Crystal Spring Farm, Delaware, O. 
| A P Write for information tel 1- 
r' EL Vy I IL. ing how by buying one pig, 
another will be given free. 
F. H. GATES & HONS, Chittenango, N. V. 
IMPROVED CHESTER WHITES 
of the best breeding and all ages for sale at reason 
able prices. Pamphlets and prices free. 
C1IAS. K. RECORD, Peterboro, N. Y 
B ERKSHIRE PIGS—Sired by Longfel’owof Hood 
Farm a grandson of King Lee 27500; sweep takes 
at World’s Fair, and King Longfellow 36379 first and 
sweepstakes at Indiana and Illinois States and St. 
i.ouis Fairs; and out of Romford XXIV A 41037, 
a daughter of Black Knight 30(103 sweepstakes at 
World's Fair am! Romford XXIV 27954.2nd at World s 
Fair. $10 each. GKO. STAI’LIN. JR., Mannsville.N.Y. 
SCOTCH COLLIES o,' 8 A A c » K .,r D TAN 
Circulars free. SILAS DECKER, So. Montrose, Pa. 
PT DCDAI A one—^Eight puppies, eliglb'e to 
uli ULnlinnUu registration, at $10 and $15 
each. G. 8. ROBBINS, SmithvtUe, N. Y. 
POULTRY 
W We keep every tiling in the POULIKV LINE, J 
: Fencing, Feed, Incubators, Live Stock. Brooders ♦ 
—anything—it’s our business. Call or let us ♦ 
# send you our illustrated catalogue—it’s free for ♦ 
4 the asking—it’s worth having. ♦ 
♦ Excelsior Wire and Poultry Supply Co., ♦ 
♦ 28 Vesey Street, New York City. ♦ 
♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦ 
Death to Lice ?, 1 
on hens & chickens. 64-p. Book Free 
J.Lambert, Box307, Apponaug.K 1. 
Galled Horses 
' S^e^,’u>u^iene(P and^VuRED’WHftijAlfw.ORfc 
’ It/s the best. You will swear to this fact if you 
> will try CALL POWDER. 60 cents by mail. 
I -MOO«ABROSi . ALgANV 
CATTLE FLY OIL. 
Cattle Fly Oil. 
prepared and 
put up in ga'- 
lon cans, ex¬ 
pressly for 
keeping Flies 
from Horses 
and Cattle 
during the 
Summer 
months. 
It is perfectly harmless, and will be found a great 
comfort to cows when milking. This mixture is ap¬ 
plied with the Double Tube Lightning Insect Ex¬ 
terminator, which throws a very fine spray oi tne 
oil mixture. One gadon of Cattle Fly Oil is In¬ 
dent to spray 500 cows; a greater flow of nm* 
guaranteed. We will express to any address one 
gallon of Cattle Fly Oil with a Double TubeLlgbt- 
ning Insect Exterminator for $2. . 
The Exterminator Is also adapted for killing potato 
bugs aud insects of every nature. 
Specia t prices for quantities. 
Seventeen Patents granted on our Sprayers. 
AGENTS WANTED EVERYWHERE. 
D. B. SMITH & CO.,Utica, N.Y.,U.S.A. 
HAMMOND’S 
ATTLE.C0MF0RT 
Protects COWS. HORSES, etc., from NOXIOUS INSECTS. 
Sold by SEEDSMEN and MERCHANTS. If you 
want to try It. I will send one quart to any person wno 
pays expressage. After three years' general use. lti* 
pronounced excellent. If it was not so. we should no 
offer a sample free. Send 'or pamphlet to IdAMMUJNJ^ ^ 
SLUG-SHOT WOliKS, Fishkill-on-Uudson, N. Y. 
