i8 
THE RURAL NEW-YORKER. 
January 9 
perform the operation, prevented him from continu¬ 
ing' the experiment. 
Mr. Howe’s cow stable is located beside the side 
tracks of the railroad, which makes it very handy for 
unloading feed, as he buys all his winter fodder as 
well as grain feed. Last winter, he bought and fed 
several car-loads of bean vines from New York State, 
with the result of which he was quite well pleased. 
In this section, the growing of carnations for the Bos¬ 
ton market is quite a business. Mr. Howe, some years, 
grows an acre or more of them. f. a. p. 
HOW PRIZE BUTTER IS MADE. 
Won At the Iowa Dairy Convention. 
The milk from which my butter was made was 
taken from all breeds of cows. It was heated to 80 
degrees F. and separated, skimming about 30 
per cent cream. A whole-milk starter was 
used. The cream was allowed to ripen slowly 
with frequent stirring for about 36 hours. 
It was placed in the churn at a temperature 
of 56 degrees, using an ounce of color to 1,000 
pounds of milk. The butter was gathered 
to about the size of wheat kernels, when 
the buttermilk was drawn off, the butter 
washed and placed on the worker. I salted 
with one ounce of salt per pound of butter. 
It was worked till the salt was well dis¬ 
solved, then I let it stand for some time, and 
finished working and packed it in a neat, 
clean, spruce tub. The butter should be 
worked so that the brine will be clear and 
the grain break in flakes as iron would do. 
To make butter that will score 100, the most 
essential part is first to obtain the very best 
of milk. Heat to 80 degrees and separate 
so as to have about 28 per cent cream, and 
-ripen immediately at a temperature of 70 
degrees, using a good starter and stirring 
frequently. The cream must be watched very 
closely, and as soon as sufficient acid is devel¬ 
oped it should be immediately cooled down to 
50 degrees and held until it is completely chilled, or for 
several hours. Churn at 56 degrees, using an ounce 
of color to 1,000 pounds of milk, and one ounce of salt 
per pound of butter. Great care should be taken in 
working to avoid injuring the grain. 1 believe that 
the amount of acid to be developed should be gov¬ 
erned, to a certain extent, by the length of time the 
butter is expected to stand before being scored. In 
regard to packing, I would say that one cannot be too 
careful or neat, for a poorly 
packed tub casts a reflection 
on the contents. 
IIURERT T. MCNAKV. 
Ames, Iowa. 
Gathered Cream Butter in 
lo wa. 
The sample of butter which 
I sent to the Convention, 
was made from gathered 
cream from all sorts of cows, 
mostly Short - horns. The 
cream was hauled to the 
creamery and then ripened 
about five hours at a tem¬ 
perature between 65 and 70 
degrees F., and then I set it 
down to have it at a temper¬ 
ature of about 57 degrees for 
morning to start churning 
I churned until the butter 
granules were about like 
No. 6 shot, run the butter- 
milk out, rinsed it through 
two waters and then worked 
it. I used no starter. I use 
about an ounce of salt to each 
pound of butter, and work 
the butter till it strings so that it is mixed all 
through with the salt; then pack it in 60-pound tubs. 
I put in a tub about seven or eight pounds and then 
pack it so that it is the same all over in the tub, with¬ 
out any spaces or holes. Butter must be packed the 
same from the bottom of the tub to the top. 
Protivin, Iowa. w. j kadlee. 
Butter from Merida/e Farms. 
Our prize butter at the Madison Square Garden 
Show, was made as we usually make our butter. We 
use a Reid’s Improved Danish separator, and the 
cream is set and, when properly ripened, is churned 
in a Reid’s churn. It is washed in the churn and 
taken out in granular form, salted about one-half 
ounce to the pound, and worked enough to mix the 
salt and butter thoroughly. It is then allowed to 
stand a while, when it is reworked and printed into 
pound and half-pound prints. Our cows are A. J. C. 
C. Jerseys for the most part, and are bred and kept 
for butter. They were fed, as a grain ration, corn 
and oat meal with bran and a little cotton-seed meal. 
The butter is served to customers in New York City 
and, also, in Philadelphia. We test our cows and 
weigh their milk twice each day to know how much 
they do, individually, but our principal consideration 
is the quality of the butter, and we decide the kind 
of feed by the quality and not the quantity produced. 
Delaware County, N. Y. t. m. ware. 
A Vermont Creamery’s Prize Butter. 
We receive the milk direct from the farmers, about 
40 in all, from about 500 grade Jersey cows, which 
are fed mostly with a large allowance of meal and 
bran. Our milk is very rich, and our average test 
each month is never less than five, and from that to 
THE MILWAUKEE POTATO. Fig. 12. See Ruralisms, Page 22. 
5.20. The thing that we are most particular about 
from the start to the finish, is cleanliness. The milk 
is separated with two U. S. machines, and the cream 
is churned the following morning, sour, at a tempera¬ 
ture of 62. I never put anything in my cream for a 
starter, but make the butter from the pure cream, 
and, when I cannot make good butter that way, I 
shall stop making it. My showing at New York was 
the lowest that I ever had in all my exhibits. I have 
THE COLUMBUS POTATO. Fig. 13. See Ruralisms, Page 22. 
read what they all have to say about the different 
ways of making fancy butter, but with pure milk and 
all things clean, I will make a pure butter as good as 
butter can be made. 1 make butter to-day the same way 
that I did 10 years ago. I believe in getting on to the 
right track and then staying there. I look out for all 
the little things which, in the course of one day, amount 
to one very large thing. My advice to young butter- 
makers is always to do their work right, and not neg¬ 
lect one little thing that they know ought to be done ; 
my word for it, they will meet with success. We 
have not paid our patrons less than 19 cents per pound 
for butter fat the past year, and shall pay 25 cents this 
month. Our butter all goes direct to the consumer, 
which is one of the principal things which give us 
our success. r. f jaynes. 
The Sir Walter Raleigh potato is sent to all R N.-Y. 
subscribers who apply with a two cent stamp. 
A FRUIT STORAGE BUILDING. 
HOLDING APPLES FOR HIGHER PRICES. 
A good storage building, frost proof, provided with 
proper means of ventilation and well located, is a 
very desirable part of the equipment of a commercial 
apple orchard. The need of such a building is often 
sorely felt, especially when, for lack of storage room, 
the fruit grower is forced to place his apples on a 
glutted market at low prices, when he is fully confident 
that, in the near future, better prices may be realized. 
During the season of 1895-6, many instances of this 
kind occurred. The country had an enormous crop 
of fruit and, in the fall, low prices prevailed. By 
February, apples were selling at a considerable ad¬ 
vance over the fall prices, and those who had been 
able to store their fruit were in a position to take 
advantage of the higher prices. To what 
extent this experience will be repeated the 
present season, remains to be seen. 
In the fruit-growing sections of this State, 
especially in western New York, barn cellars 
or basements fitted up to make them frost¬ 
proof, and provided with the necessary means 
of controlling the ventilation, are often used 
for storing apples. Special buildings for this 
purpose are more likely to be located along 
lines of railroad. Fig. 14 gives a view of such 
a building at Halls Corners, Ontario County, 
N. Y., in the midst of one of the best apple¬ 
growing sections of the State. This building 
is the property of Mr. T. B. Wilson, by whom 
it was erected in 1881. 
Shipments are made from here at any time 
during the winter by using refrigerator cars. 
It has never yet been necessary to build a 
fire in the building to keep the fruit from 
freezing. The temperature is controlled by 
strict attention to the ventilation. Russets 
have been held here in good condition till 
May before being shipped. The fruit is 
received by the door which opens on the 
first floor at the front of the building, at a 
convenient height for unloading barrels from wagons. 
The rear door of the same floor opens above the rail¬ 
road siding at a height of about 13 feet. From this 
door, the barrels are run over a slide directly into the 
car. When barrels that are in the cellar are to be 
shipped, they are hoisted to the first floor by horse¬ 
power, and then loaded into the car from the rear door. 
The dimensions of the building are 40x60 feet, out¬ 
side measurement. The building consists of a cellar 
11 feet high in the clear, the 
first story of the same height, 
and the attic, which is used 
for storing empty barrels, 
wool, etc. The combined 
capacity of the cellar and 
first floor is 7,000 pony bar¬ 
rels, or 6,500 standard bar¬ 
rels. The cellar walls are 
two feet thick, made of small 
stones imbedded in grout. 
Five ventilators open into 
the cellar floor, one at the 
center, and one in the center 
of each quarter of the floor. 
From these, one-foot pipes 
lead outside. The ventila¬ 
tion is regulated by slides 
within the building, or by 
stopping the ventilators out¬ 
side. Fig. 14 shows four 
ventilators which open out¬ 
side the building near the 
ground, with doors by 
which the outside opening 
may be closed at will. The 
cellar has an earth floor, 
and a ceiling of inch hem¬ 
lock stuff. 
The walls of the first story are 20 inches thick, made 
of small stones imbedded in grout. The inside of 
the wall is formed by 2 x 4 studding set against the 
outer wall and covered with matched hemlock. The 
air space opens into the cellar below and into the 
attic above, and may be closed by a shutter in the 
attic, so that a current of cold air from the cellar 
may be sent through the air spaces whenever it is 
desirable to do so. Over the hemlock ceiling of the 
cellar, is laid about three-fourths of an inch of mor¬ 
tar between the sleepers. The floor of the first story 
laid on these sleepers is of two-inch matched pine. 
The ceiling is rough hemlock. Above this, the space 
between the joists is filled solid with sawdust, over 
which are laid the inch hemlock boards which form 
the attic floor. The cellar has but one outside door, 
which is in the middle of the rear side. On either 
side of this door are two windows, the only ones 
which open into the cellar. In addition to the front 
