1898 
587 
Live Stock and Dairy. 
(CONTINUED.) 
A stream of cold, pure air forced up 
through the milk will remove or blow 
out gases which often cause bad odors. 
This must be done while the milk is 
warm and the air must be pure. It would 
be nonsense to take air from the dairy 
room or stable. That is just what is not 
wanted. At the White Farm, they take 
air from above the building, draw it in 
through absorbent cotton, and force it 
by water pressure so that it will not 
pass over oil or grease. When you come 
to think of it, this is the only way be¬ 
sides straining in which the milk can be 
cleaned or washed. To blow foul air 
through it would be like taking dish 
water to wash the meat before cooking. 
A New Thing in Bottles. —The milk 
is bottled by about the method employed 
on most good dairy farms. The common 
sense bottle with paper cap is used. On 
many farms, the bottles, when filled, are 
packed in wooden cases and surrounded 
and covered with pounded ice. This 
keeps the milk well, but often gives the 
bottles a wet and dirty appearance. A 
much neater plan is followed at the 
White Farm. After filling, the bottles 
are put into the ice-box and thoroughly 
cooled. The boxes contain hollow cylin¬ 
ders of wood fiber just large enough to 
permit a quart or pint bottle to be slipped 
into them. This fiber is about one- 
quarter inch thick, and is a perfect non¬ 
conductor of heat. Just before starting 
on the trip, the cold bottles are slipped 
inside the wood-fiber cases, a thick piece 
of felt placed over the top and the 
wooden cover shut down. This retains 
the cold so that no ice is needed. The 
bottles are always clean and neat. I 
sampled a bottle that had been brought 
back on the wagon, and it was still al¬ 
most as cold as iced milk. This wood- 
fiber case is a new thing, and it seems to 
me like a good one. 
Kill the Germs. —Everything that 
touches the milk, “said Mr. Bradley,” 
must be sterilized twice a day. The 
cans, the strainers, the pails—even that 
young man who is stirring the milk, I 
think we must sterilize him. We pur¬ 
pose to be absolutely free from the 
germs of disease or filth, therefore the 
cows are tested, and whatever the milk 
touches must be sterilized. We do not 
believe in sterilizing the milk itself.” 
The sterilizer is a big iron cylinder or 
boiler large enough to take in even the 
milk-bottling tank. After being washed 
and scoured and dried, the pails, pans, 
bottles—everything the milk touches— 
are put into the cylinder and locked in. 
Then the steam is turned on for 20 
minutes under strong pressure. The 
utensils are then sunned and the bottles 
are put into the ice box until taken out 
for filling. 
The White Farm started business less 
than two years ago with a daily trade of 
five quarts. The average daily sales are 
now 400 quarts at a uniform price of 
seven cents. There are many interest¬ 
ing things yet to be told—how the 50 
acres of corn are planted and handled, 
how the milk trade is regulated and how 
that new aerator works. 1 hope to tell 
all about them in another article. It 
seems to me that the public owe much to 
such men as Mr. Bradley, who go ahead 
and demonstrate how good milk ought 
to be made and handled. h. w. c. 
MILK AND DAIRY NOTES. 
Shipping Cream. —While in southern 
Ohio not long since, I came across a new 
feature in shipping cream in the Sum¬ 
mer for the city trade, which was claimed 
to be far in advance of the usual cooling 
and icing. The cream was whirled off 
from the fresh milk with a separator, 
33 per cent fat, warmed with a steam 
bath to 155 degrees F., put into the ship¬ 
ping cans at that temperature, put on 
board the cars at once and sent whirling 
to Cincinnati, there to be cooled and de¬ 
livered to the best trade in the city, also 
THE RURAL NEW-YORKER. 
to make the fanciest of ice cream. It 
will be seen that the cream starts for 
the market with a temperature far 
above the danger line; as it cools far 
more slowly than common cream will 
warm up in transit, the danger of sour¬ 
ing and getting off flavor is much less 
than by the old methods, and it is less 
liable to be “ afflicted” with after germ 
life. 
Sterilized Butter. —A year or more 
ago The R. N.-Y. had an account of the 
peculiar methods of butter making prac¬ 
ticed by J. T. Bently, of Circleville, O., 
a creameryman who gathers cream only 
every other day in Summer, and twice a 
week in Winter, Pasteurizes this cream 
by introducing live steam directly into 
it, heats it to 155 degrees F., thus in¬ 
creasing its bulk about one-seventh by 
the condensation of the steam. Yet this 
butter sells at Elgin prices the year 
’round, and is as uniform as two gold 
dollars for the same period. It is to be 
inquired whether this is not the proper 
way to Pasteurize milk, and not cook 
the albumen, as must be the case where 
the heat is applied from the outside. In 
this process, the milk is made more 
fluid, and it is about impossible to 
coagulate the albumen, or give it a 
cooked taste where it is warmed by the 
hot steam, and kept in the most violent 
agitation as well as aeration. It looks 
to me to be the way, and as for the in¬ 
crease in bulk, shade the price to cor¬ 
respond with the increase of water— 
steam. 
Keep Things Clean. —It looks to me 
as though everlasting cleanliness and 
keeping at it all the time, might be made 
largely to take the place of Pasteuriza¬ 
tion in this matter of handling and de¬ 
livering milk. For that matter, many 
of our creameries need sterilizing and 
Pasteurizing more than does the material 
which they make up. To this cause, is 
attributable much of the poor butter 
that is offered upon the market, with 
the injunction sounding, “ This butter 
is made to use, not keep ? ” If a plate 
of boiled cabbage in the pantry will 
spoil a batch of nearby cream, what 
about the surroundings of some cream¬ 
eries ? Positively there are hundreds of 
creameries and cheese factories which 
should be shut up by the health officers, 
until they are purified “ as by fire”. 
JOHN GOULI). 
FORKFULS OF FACTS. 
A. mono the “evils in ambush ” for the August 
buttermaker the Creamery Journal gives the 
following : “The pastures get short and the 
cows eat weeds and put foreign flavors into the 
milk. They have a craving for a change of feed, 
and some patrons are too lazy to go to the corn 
field or oat field to get the needed feed to satisfy 
the appetite, so the cows eat weeds and any 
other bitter herbage they can get.” 
A bulletin from the Illinois Station gives good 
advice about cleaning the dairy utensils : “They 
should be rinsed first with cold or lukewarm 
water, not hot, as this coagulates the albumen 
of the milk, causing it to adhere to the vessels. 
After rinsing, they should be washed in hot 
water, using some cleansing substance as soap 
or sal soda, again rinsed and sterilized thoroughly 
either by means of steam or boiling water and 
placed in the sun where dust cannot blow on 
them. Fresh milk is easily removed, but if al¬ 
lowed to become dry or sour it is difficult to get 
off. If the utensils cannot be cleansed immedi¬ 
ately after using, fill them with water to prevent 
drying.” 
Blown-Over Ensilage Corn.— A reader in Con¬ 
necticut is in trouble over a piece of ensilage 
corn. It grew toe fast, got about eight or nine 
feet high and then blew down Hat to the ground. 
The tops lie in the mud with the stalks broken 
off about half way up. The pith is broken, but 
the outside seems to grow. He wants to know 
what to do with such corn, but he thinks it would 
make poor ensilage to put into the silo now. 
While some of it will, undoubtedly, ripen if left 
where it is, more of it may rot. Should he cut it 
at once and put it into the silo, or cut and stack 
it and make dry fodder out of it, or should he leave 
it where it is, and put it in the silo in the Fall at 
the usual time ? Our friend says that it would 
be a dreadful job to handle this corn, as such a 
crooked and tangled mass of stuff is seldom seen. 
So much, he says “ for high cultivation.” Some 
of the neighbors are not troubled that way, for 
“the weeds brace up the corn”! In a case of 
this kind, our advice would be to let this ensilage 
corn stand for two or three weeks anyway. We 
think that the plants will send out brace roots 
and straighten up very much. If it lift itself off 
the ground, we would let it stand until the ordin¬ 
ary time for harvesting. Generally corn will 
straighten up again in a few weeks after being 
beaten down by a bad storm, and if it does not 
do so, it can be cut after a little delay, and will 
then be as valuable as if cut directly after the 
storm. 
Dorset Mutton.— Says J. E. Wing in the 
Breeders’ Gazette : “ When it comes to quality of 
mutton, you have reached the Dorset’s strong 
point. There is hardly a superior to the Dorset 
sheep from the standpoint of the mutton producer, 
and especially of the producer of very young mut¬ 
ton, spring lambs or hothouse lambs. In fact, the 
truth should be constantly borne in mind that 
the Dorset is at its greatest perfection, and 
should go to the market at 100 days, or even at 
an earlier age. I think without question Dorset 
mutton marketed at that time will return more 
clear profit to its producer than any other mut¬ 
ton of whatever breed or age in the United States 
to-day. 
Why I Keei* Red Polls.— In the first place, I am 
compelled, in order to keep my land rich, to keep 
about 100 ewes with their lambs, and yearlings 
enough to keep the flock good. My cattle are 
obliged to run with the sheep while at pasture, 
and the Red Polls can do it and thrive. They are 
fine milkers, easy and persistent, making fine 
butter, very intelligent and docile with kind 
treatment, and as I give them no other, I do not 
know how they might be. I have made fine steers 
of them, fattening them with the cows and sheep, 
and receiving the top price of the market. They 
flock together like sheep ; no trouble about 
stabling, open the door and they will do the rest 
except closing the stanchions, and if all are not 
closed it does not matter, none will be injured. 
They all have flesh-colored teats and rarely get 
sore. No other cattle that T have owned (and I 
have been farming 45 years for myself) can com¬ 
pare with them under the conditions. What 
more beautiful sight than a herd of them, all 
reds with white switches, and their bright, lively 
appearance! s. t. deuel. 
Little Rest, N. Y. 
Save the Pennies 
The butter fat left 
in the skim milk by 
the old process 
dairying- would go 
a long- way toward 
educating- the boys 
and girls if saved 
and converted into 
fine - flavored, high 
quality butter. 
THE SHARULES 
SEPARATORS 
will save the butter 
fat and make it sell at the highest mar¬ 
ket price. Learn all about them in our 
free circulars. 
Hr arches: 
Elgin, Ill. 
Dubuque, la. 
Omaha, Neb. 
P. M. SHARPLES, 
West Chester, Pa 
Qll Q AreFilled 
| Quickly aad 
Economically with ‘‘New Hero* 
ENSILAGE CUTTERS 
BECAUSE THEY 
EXCELL 
i in rapid 
work, 
strength, dur¬ 
ability and 
aimplicit y. 
Two gears on ly 
on the com¬ 
plete 'cutter. 
Sizes to suit 
all needs. STRONCEST GUARANTEED. 
SOMETHING NEW; WdmiiL'SXi 
desired angle, and can be changed from one angle 
to another without stopping cutter. New 160 page 
catalogue mailed FREE. Telia all about lie 
Ensilage and Fodder Cutters, 
all about ilero 
_ , _ , „ Corn Buskers 
Sweep and Tread Powers, Feed Mills, Goodhue. 
Wind Mills, Shellers, Peck’s Corn Thresher, etc. 
APPLETON MFGJCO^ 
Batavia, Ills. 2 
IMDCE DflUfCDC THRASHERS 
nunoc rUYvCno, and cleaners 
One& two-horseThrashing Outfits. Level PIITTEDC 
Tread, Pat.Governor, Feed and Ensilage wU I I LllO 
ELLIS KEYSTONE AGR’L WORKS, Pottstown, Pa 
F. L. MAINE, General Agent, Willet. N. Y. 
F. H. BENEDICT, General Agent, McLean, N.Y. 
“ ALPHA DE LAVAL” 
CREAM SEPARATORS. 
I)e Laval Alpha 
“ Itaby Cream Sepa¬ 
rators" were first and 
have ever been kept best 
and cheapest. They are 
guaranteed superior to 
all imitations and in¬ 
fringements. Indorsed by 
all authorities.More than 
125,000 in use. Hales ten 
to one of all others com¬ 
bined. All styles and 
sizes—$50 to $225. Have $5 
to $10 per cow per year 
over any setting system, 
and $3 to $5 per cow per 
year over any imi¬ 
tating separator. 
New and Improved 
Machines for IS0B. 
Send for new Data 
logao containing a 
fund of up-to-date 
dairy information. 
THE DE LAVAL SEPARATOR CO., 
Randolph & Canal Sts., 1 74 Cortlandt Street, 
CHICAGO. | NEW YORK. 
Top Price Butter. 
The kind that a fancy private 
trade demands, is colored with 
That chefs Orange Butter Color — 
the color that does not contain 
any poison. Send for a sample. 
THATCHER MFG. CO., Potsdam, H.Y. 
TRUE DAIRY SUPPLY GO., 
CONTRACTORS AND BUILDERS OF 
Butter and Cheese Factories, 
AND MANUFACTURERS OF 
machinery, Apparatus and Supplies for 
Cheese and Butter Factories, 
Creameries and Dairies. 
303,305,307 and 309 Lock St., Syracuse, N. Y. 
References: First Nat. Bankof Syracuse; State Bank 
of Syracuse; R. G. Dun & Co.’s Mercantile Agency; 
The Bradstreet Co.’s Mercantile Agency,orany Bank 
or Business House In Syracuse and adjacent towns. 
QUICK WORK 
VI 
NEW TRA¬ 
VELING FEED 
TABLE large cnpuc’y 
OHIO 
rt£D AND ENSILAGE 
CUTTERS AND FODDER SHREDDERS 
They will cut more green corn, dry corn or fodder, 
or shred more fodder than any similar machine. 
Capacity is only limited by ability to get feed to 
the machine—a positive self-feeder.You only buyi 
once—they last a lifetime. All about them in * 
our catalogue, which, with “A Book on 
ige,” we send free to all inquirers. 
The.MAIN DISASTER 
that can come to any Stock raising or Dairy Farmer 
is to ignore “Up to DaU" methods in stock feeding. 
Probably no company in this country has advocated 
such methods so long and persistently as the 
°* Manitowoc* Win. Their 
Silo literature , which they entitle Smiillry’* 
Stork Feeder’* Guide* is now ready for distribu¬ 
tion, and will be mailed free if yon name this paper. 
Also catalogues and price lists of the largest and 
most complete lino Itl E? A n 
of Silo Machinery UN CAKTHi 
A PEDIGREE 
Is of equal value in either 
animal or machine. 
The ROSS 
ENSILAGE MACHINERY 
are machines with pedigrees. 
In construction, material, utility 
and capacity thoy have no equal. 
The E. W. Ross Co., Springfield, 0 
The Mode! Mill 
A hand mill for grindinggrain, 
dry bones, shells, &c.. for feeding 
chickens, die. Three s zes, 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. BELL CO., 
Hillsboro, Ohio, II. S. A. 
The Improved U. S. Cream Separators 
In thoroughness of separation take the lead. 
In completeness of design and ease of operation excel 
all others. 
Are more substantially made and are superior in all 
points to all others. ; 
All Styles and Sizes. $75.00 to $625,011. 
Agents in all dairy sections. 
Send for latest illustrated catalogues. 
VERMONT FARM MACHINE CO., - Bellows Falls, Vt. 
