1898 
THE RURAL NEW-YORKER, 
259 
MILK AS A MEDICINE. 
MADE FAT OR LEAN TO SUIT. 
There are more developments in the modern milk 
business than our ancestors ever dreamed of. If some 
of the old-time milkmen who carted their milk around 
in tin cans, in rickety old wagons, drawn by horses 
on the retired list, and ladled it out into pitchers and 
pails, with long-handled dippers, should awaken some 
fine morning and witness modern methods of distri¬ 
bution, they would likely be breathless from aston¬ 
ishment. We now have certified milk, guaranteed 
milk, aerated milk, Alderney milk, Ayrshire milk, 
Jersey milk, and milk from other breeds, not to men¬ 
tion condensed milk, evaporated milk, skim-milk, 
buttermilk and watered milk. 
About five years ago, The R. N.-Y. described Dr. 
Brush s dairy, where a specialty was made of milk for 
infants, produced entirely from spayed cows. The 
methods in vogue then were far in advance of any 
others, but now they might be considered rather 
crude in the light of modern developments. A firm 
in this city, with branches in other cities, now makes 
a specialty of what is called modified milk for feeding 
infants. The Walker-Gordon Laboratories have been 
engaged for the past half dozen years in the prepara¬ 
tion of milk for infants which very closely resembles 
breast milk. Not only is the milk used the best and 
purest which it is possible to produce, but it is so 
handled as to eliminate all possible germs, make 
it absolutely pure, and to keep it so. 
Furthermore, not only is the cow’s milk modified to 
make it resemble breast milk as closely as possible, 
but prescriptions are filled by the addition of varying 
per cents of fat, milk sugar, water, etc., to make it 
fit the requirements of any particular infant. For 
instance, if a child is ailing, the attending physician 
makes out a prescription calling for milk just suited 
to this child’s needs. Here is one of the prescription 
blanks used for this purpose : 
The Walker-Gordon Laboratory. 
and contract it for 25 cents per year; what is done 
here, can be done in every manufacturing village in 
the country. There are a few who get more than 25 
cents per pound, getting 28 and 30 cents by the year. 
Sixth .—I would raise the heifer calves, which can be 
economicall 3 r and easily done if the cream be separated 
from the milk while it still retains the animal heat, 
and feed the separated milk at once before it has time 
to cool. Calves flourish on milk of this character, for 
it has all the bone and muscle-making qualities left in 
it ; when desiring to add flesh, add oatmeal to the 
milk. Raising the heifer calves and exercising care 
in the breeding, enable the dairyman to keep up his 
herd at trifling expense ; in fact, he hardly realizes it, 
it is done so easily. I think the average farmer does 
not realize the advantages of getting a market for his 
product, whether it is butter or cheese. Any one who 
makes an effort for this can secure a market for his 
product at what would be called a fancy price, because 
it is true that there are thousands of people who will 
give extra prices for dairy products that they know 
are all right; the same is true in any line of market¬ 
ing. I have paid, within a week, 35 cents per pound 
for maple sugar that was made and thoroughly stirred 
and put in small cakes. I know of maple syrup makers 
who get $1.50 a gallon for their syrup, and many who 
get $1 and $1.25, while the average syrup maker sells 
his syrup for from (10 to 80 cents. n. g. williams. 
PER CENT. 
REMARKS. 
Fat. 
Milk-Sugar. 
Albuminoids... 
Mineral Matter 
Total Solids.... 
Water. 
100 
00 
Number of 
feedings. 
Amount at 
each feeding. 
Infant’s Age. 
Infant’s Weight. 
Alkalinity. % 
Heat at. 
Ordered for . 
Date, 
Signature, 
.189 
This milk is expensive, but then it is medicine and 
food in one, or in the case of the healthy child, is food 
that does away with the need for medicine. The time 
for which it may be kept is practically unlimited, as 
is proved by the distances to which it has been 
shipped ; it has been shipped to Egypt, reaching there 
in perfect condition. The milk which forms the 
foundation is produced on the farms of the company 
in New Jersey, and is just as nearly perfect as it is 
possible to make milk. We expect to have an illus¬ 
trated description of these farms before mary weeks. 
SIX POINTS IN GOOD DAIRYING. 
“paste them in your hat”. 
First .—A good farm, producing good hay and grain 
crops, and having good pasturage ; the last, I should 
say, is very important, and in the pasturage must be 
good running water. 
Second .—Select cows especially adapted to the line 
of dairying to be pursued; if for butter, one class— 
the butter-producing class—if for cheesemaking, an¬ 
other class. 
Third .—Have well-arranged, thoroughly-built and 
thoroughly-ventilated barns. I would prefer not to 
have a cellar under the cattle if that cellar is to be 
used for storing the excrements. A dry cellar is bene¬ 
ficial. I should much prefer having the excrement 
run away from the barn to be stored in a water-tight 
cistern so that it would lose none of its fertilizing 
O 
properties, and still be out from under the barn roof. 
Fourth .—I would have a silo, and fill it with the best 
of the corn crop. 
Fifth .—If butter is to be made, I would have the 
most modern appliances, the most economical and 
thorough centrifugal cream separator, up-to-date 
churn, butter-worker and printer. I would secure 
customers for all my butter product, and market it in 
prints, as there is always a market at several cents 
above the highest quotations for butter delivered 
weekly or semi-weekly in prints and packages. In 
this village of about 3,500 inhabitants, there are 8 or 
10 dairymen who bring their butter in in this way, 
SEPARATOR AS A PRESERVATIVE FACTOR. 
The separator has done so much towards the ad¬ 
vancement of the dairy interests that it seems hardly 
fair to require more of it than to separate thoroughly 
the cream from the skim-milk ; but as with all the 
willing workers, it is now asked to do still more, and 
to-day it is being used as a preservative factor. All 
of us who have been engaged in using it have been 
surprised at the amount of sediment, and often dirt, 
collected in the bowl of our modern separator, even 
when all ordinary precautions have, apparently, 
been taken thoroughly to strain the milk. While 
many have merely been surprised at this fact, others 
have thought, Why cannot this fact be made use of ? 
Ihcv argue tha^, if sediment and dirt are removed 
from the milk, it would certainly keep longer, espe¬ 
cially if these foreign materials are removed as soon 
as possible after milking. They realize that these 
foreign matters not only injure the milk by their 
presence, but may go into solution and frequently act 
as a nucleus for the development of obnoxious bac¬ 
teria, which may cause the milk to sour or develop 
disagreeable flavors. 
One of the difficulties contended with in the work 
of separating the milk and then reuniting it, is that, 
after the cream and skim-milk have been separated, 
they will not unite as readily and form as complete 
an emulsion as the original milk, unless the precaution 
be taken to have a special tin made for the separ 
ator, instead of having two tins, one for the skim- 
milk and one for the cream. All that is necessary 
is to have one tin made to collect both, and reunite 
them. There is no question whatever that milk treated 
in this way will keep at least twice as long as by the 
ordinary methods, and that it will be superior in flavor, 
and that it will be better for the consumer in many 
particulars. 
Prof. H. Atwood, formerly of Cornell University 
Dairy Department, has devised a scheme by which 
the milk is not only to be separated, but after separa¬ 
tion, it is to be collected and thrown against a heated 
revolving surface to become Pasteurized or sterilized, 
as may be desired. The contrivance arranged by 
Prof. Atwood is extremely simple and unique, and 
will undoubtedly prove of considerable value in the 
use of the separator as a preservative agent, k. n. e. 
A HOME BUTTER TRADE. 
HOW TO START AND nOLD IT. 
It would seem that now is a very good time for 
dairymen to begin the manufacture of butter. When 
the milk-shipping stations were built throughout the 
State, the dairymen generally made a rush for them 
and began buying butter. It is a fact, and has been 
for some time, that butter has brought a higher price 
at home or in the small cities and villages, than in 
New York City. This is not as it should be, and the 
blame is clearly with the dairymen. The reason why 
this is so, is because the average dairyman is too care¬ 
less to supply a home market. He prefers to send his 
butter to a New York commission house, and take 
what he can get, rather than exercise the vigilance 
necessary always to produce a first-class article that 
will be acceptable to the home consumer. 
I will not go into the particulars as to the manufac¬ 
ture of dairy butter, because the best methods have 
been so often given that it would be worse than use¬ 
less. I will simply say that I wash and salt the butter 
in the churn while in granules, and pack at once. This 
way, I think, involves the least labor, and makes the 
finest butter for immediate consumption. 
If one contemplate selling butter to home customers, 
the first thing is to learn what they require, and then 
produce it for them, if possible. It is an unsatisfactory 
as well as an expensive plan to try to bring people 
around to our way of thinking. My plan is to give 
them anything they want, as long as they pay for it. 
Before starting out with butter, one should get some 
neat business cards printed. These will at once state 
the business, and give confidence to the prospective 
purchaser. Mine are like this : 
HICKORY HILL FARM, 
Devoted to Breeding A. J. C.C. 
JERSEY CATTLE 
And the Manufacture of 
CHOICE FAMILY BUTTER. 
.T. GRANT MORSE, Proprietor. 
POOLVII.LE, NEW YORK. 
One should never offer anything but the best for 
sale. If, for any reason, he has a poor churning, it 
should not be taken to regular customers, but rather, 
disposed of elsewhere for what it will bring. One 
should aim to have the butter uniform in quality, salt, 
color, etc., and always be prompt in delivering it at 
the expected time. In short, bring the customers to 
kuow that they can have just what they want, and 
just when they want it, and there will be no trouble 
in disposing of the goods. 
Another point is that these people will require but-> 
ter all the year ’round, and if one expect to furnish 
them, he must give over the plan of letting the cows 
go dry half the year while he toasts his shins by the 
fire. In fact, the man who supplies a home butter 
trade must keep awake and hustle all the year ’round, 
and that is just the reason why there is no danger of 
the business being overdone. j. grant morse. 
PASTEURIZED CREAM FOR BUTTERMAKING. 
The flavor of butter is a very uncertain and intang¬ 
ible thing. Every one knows whether, in any given 
case, the flavor of a butter is good or bad, particularly 
if it is very good or very bad ; but few can accurately 
describe it and, much less, tell where it comes from. 
Yet the production of the flavor most desired, to¬ 
gether with the keeping out of undesired flavors, gives 
the buttermaker more trouble than all other parts of 
the buttermaking process put together. 
The flavor of butter resides in certain volatile essen¬ 
tial oils or ether-like substances that are found in close 
connection with the non-volatile fats making up the 
great mass of the butter. While several of these fats 
have been named and described, comparatively little 
is known of them or of their origin. It is altogether 
probable that some of them come directly from the 
food with but very little change ; others undoubtedly 
find their origin in the animal during the process of 
milk secretion, but by far the most important of them, 
so far as butter flavor is concerned, find their way into 
the butter through the influence of various fermenta¬ 
tions that go on in the milk and cream after it is drawn 
from the cow and before the butter is churned. These 
fermentations are caused by the growth in the milk 
and cream of specific bacterial ferments, each of which 
has its own influence, and the resulting flavor is the 
resultant or algebraic sum of all these flavors, together 
with whatever may have come from the food or the 
cow. That is to say, each one is more or less modified 
by all the others. 
The flavor most desired by the average American 
consumer is that which accompanies a considerable 
degree of lactic acid fermentation, and to produce this 
fermentation, the cream is ripened. Under ordinary 
circumstances, by the time the cream has been re¬ 
moved from the milk, it will have become abundantly 
seeded with the germs of lactic acid fermentations, 
and more or less with other fermentations as well ; 
all that is necessary in order to ripen the cream, is to 
make the temperature conditions favorable to the 
growth of the germs already present, say 65 to 80 de¬ 
grees F., and this is what is ordinarily done. Large 
amounts of butter of very excellent flavor are made 
every day in this way. 
If this process is attended with good results, why is 
it necessary or advisable to do otherwise ? Briefly, 
the main reasons are these : First, the ripening is 
more or less uncertain because of the varying number 
and vigor of the germs accidentally present. Second, 
undesirable ferments are likely to gain access to the 
cream, and so mask or destroy the desirable flavor. 
It has been found that, if the germs of fermentation 
already present are killed, and then others in known 
amount and of known activity are added, the pro¬ 
duction of a certain amount of lactic acid will be much 
more certain and uniform, and the flavor similarly 
affected. 
This, in brief, is the Pasteurizing process. By heat¬ 
ing the cream to 155 degrees F. or thereabouts, all 
germs of fermentation are killed, and then after being 
cooled down to the ripening temperature, a certain 
amount of a specially prepared ferment (starter) is 
