1901 
THE RURAL NEW-YORKER 
i5 
PROBLEMS OF DAIRY PRACTICE. 
Handling ‘^Devonshire Cream.” 
Can you tell me what Devonshire cream 
is, and whether it takes any special ma¬ 
chinery to make It? Taking 80 cents per 
gallon for cream as a basis, does It sell 
for enough more to leave a profit above 
the labor? b. p. 
Hartwell, O. 
Devonshire cream is a heavy clotted 
cream, so named because first made in 
the county or shire of Devon in Eng¬ 
land, which is also the home of the 
Devon cattle. In an article in The R. 
N.-Y. of January 22, 1898, entitled In 
Transatlantic Dairies, Prof. H. H. Wing 
speaks as follows of this cream as made 
in Devonshire; “The milk is set in shal¬ 
low pans—crocks—and warmed until it 
just begins to crinkle; then it is set 
aside until the cream rises. Sometimes 
it is rewarmed and set aside for the 
second time. The cream is then taken 
off for table use, and eaten on bread. 
It is rather lumpy. I cannot say that 
I ever found it absorbingly delicious 
over other cream.’’ So far as known to 
the writer no special machinery is made 
for this purpose in America. The in¬ 
quirer does not state whether he is sell¬ 
ing a 20 per cent or a 50 per cent cream 
for 80 cents per gallon, so it is not 
possible to estimate the profit. For a 
special market requiring a heavy cream 
it might be advantageous to experiment 
along this line, but for the general mar¬ 
ket it probably would not pay for the 
additional labor. J. a. f. 
A Trouble Wiih Cheese. 
For about eight days in the month of 
last July, during the hottest weather, the 
cheese curd would seem to scald all right 
up to 96 degrees, and above that It would 
not look as it should, but turn soft and 
settle In the bottom of the vat, and look 
milky. The acid would not come on it 
until two hours longer than the usual 
time. The cheese now looks all right and 
is the right consistency, but It has a sweet 
whey flavor. The trouble was in big black- 
fly time, and the cows were sprayed at 
milking time. I have made cheese for three 
years and have been very successful with 
it. It brings good prices in the markets. 
Hinckley, N. Y. A. N. 
As the inquirer indicates, the trouble 
was probably due to a deficiency of 
lactic acid in the milk. This might be 
obviated by warming the milk to a tern 
perature of 85 degrees F., and allowing 
it to stand until sufficiently ripe, be¬ 
fore the rennet is added. The use of an 
artificial starter would, however, be 
likely to give the most uniform and 
hence the best results. Several com¬ 
mercial starters are upon the market, 
and if the vessels in which they are 
made are kept clean and sweet, the 
same starter may be propagated from 
day to day for from two to three 
months. The amount of starter needed 
varies from two to five per cent of the 
amount of milk, and depends upon the 
temperature of the air and the condition 
of the milk when it reaches the factory. 
J. A. F. 
Butter that Grows Strong. 
What is the cause of butter becoming 
strong a day or two after churning, which 
mine does? The cow is young; she has 
had one calf. Will she Improve as she gets 
older? I feed her cornstalks and mangels. 
Brighton, N. Y. j. s. 
From the information given it is not 
easy to state the cause of your “butter 
becoming strong a day or two after 
churning.” In order to 'make a fine 
quality butter, the dairy cow should 
have nothing but the brightest and best 
of feed. Mangels and cornstalks alone 
do not make a very liberal ration for a 
dairy cow, and if mangels are fed in con¬ 
siderable quantity either during or an 
hour or two before milking, they may 
be the cause of your trouble. They 
should be fed directly after milking. 
Where only one cow is kept, the milk is 
often set in shallow pans on the same 
shelves with the food of the family, and 
readily takes up the characteristic odor 
of its surroundings. The milk should be 
carefully and thoroughly strained as 
soon as it is drawn from the cow, and 
evei-y care taken to guard it from odors 
and taints. The cream should be kept 
at a temperature of 40 degrees or below 
until the day before churning. The 
churning should be done at least twice 
a week, and the same care used to keep 
the butter in a pure atmosphere as has 
been suggested for the milk and cream. 
J. A. F. 
THE BREEDER’S WAYSIDE. 
How May the Herd be Improved ? 
My young friend Bovril has a mixed 
herd of cows, and he writes me to know 
what sort of a male he should secure to 
head his herd. He has grade Short¬ 
horns, Jerseys and Holsteins, and sells 
milk. The selection of a male to head a 
herd of cows is a most important mat¬ 
ter. There is an old saying that “the 
bull is half the herd,” but sometimes I 
think him more than half, though 
strictly speaking he cannot be. To be-* 
gin with, there really are types of 
animals which represent the better 
standard. The best dairy cow should 
have a large udder when fresh in milk, 
which extends well up in front on the 
belly, and high up behind, and which 
when milked out will shrivel up and not 
retain a plump outline. This cow also 
should have a good full chest and strong, 
level back, and large well-rounded body, 
that does not incline to fatness. There 
are other things, but these are the most 
essential items to consider. The 
thoughtful breeder should always secure 
a male from a female that has these 
highly-desirable qualities, both on the 
sire and dam’s side if possible. He cer¬ 
tainly is not wise to buy a bull of whose 
ancestry he knows nothing. He should 
see his sire and dam, and grandsire and 
granddam if he can. Then he will be 
able to form some idea of what stock he 
is using. One cannot always tell what 
a sire is capable of, by mere ex 
amination, but if one can see his 
progeny, then he may form a fair con¬ 
ception of the animal’s character. Pre¬ 
potency in the male is his ability to 
stamp his qualities on his offspring in 
a noticeable degree, and so one should 
seek not only a bull from a prepotent 
sire, but one that himself shows in his 
general carriage and build superiority of 
breeding. It is for this reason that 
really astute breeders are very careful 
to buy males coming from sire and dam 
of known qualities. Not only this, but 
some families of cattle are distinguished 
for having numerous representatives 
that have accomplished certain feats in 
producing either milk or butter. The 
advanced registry of the Holstein- 
Friesian Association, and the butter- 
test book of the Jersey Cattle Club, show 
one the names of many prominent in¬ 
dividuals of prominent families. Con¬ 
sequently it will be decidedly to ad¬ 
vantage to secure a male from a family 
or strain that has a reputation for ac¬ 
complishing things. 
I would most earnestly recommend 
that Bovril use a purebred sire on his 
herd. Bulls from grade stock should noi 
be thought of. Their breeding is an un¬ 
certainty, and their offspring will be more 
uncertain. A grade male is only used 
by the most indifferent and ignorant of 
breeders. Now, if I found the right sort 
of a bull, I should want to use him as 
nearly as possible on the right sort of 
cows. So I should have definite views as 
to the type of cattle I wished to breed, 
and what they were to be bred for. 1 
should ascertain whether the individuals 
in my herd were paying their way or 
not, and those that were not, I should 
dispose of to the butcher. Then the 
male should be used on the rest to pro 
duce an improved herd of uniform 
quality. If the bull is prepotent, this 
will gradually come about. Bovril ought 
not to cross great extremes. He ought 
to harmonize the elements. If his herd 
is mainly Jersey, then it will be desir 
able to develop the Jersey type if it suits 
his requirements, but crossing a Jersey 
on a Holstein is not in itself the most 
satisfactory thing to do. These breeds 
are too opposite in character. After im¬ 
proving his grade herd by the use of this 
male, and weeding out from time to 
time inferior females, Bovril will see a 
great improvement in results and ap¬ 
pearances. Then the most it will be 
necessary for him to do will be to secure 
a new bull in a few years, when fresh 
blood will be required; always, however, 
following up the process of selection and 
weeding out undesirable stock. In con¬ 
nection with this entire subject, one 
should not overlook the necessity of 
getting informed as fully as possible 
about the breeds or breed one is 
handling, and the principles of breeding. 
There are many helpful ideas that are 
coming out from time to time in 'The 
R. N.-Y. and other papers, while books 
on live stock often suggest much of 
service to the breeder. You know that 
the manufacturers of to-day leave no 
stone unturned to develop their business 
right up to date. If more of our farmers 
were inclined that way, their pockets 
would jingle more than they now do. 
Study your herd, visit other breeders 
who are more successful than you, and 
get ideas from any source you can, so 
long as they are good ones, and by 
putting them into practice you will be 
the gainer thereby. r. s. plumb. 
Hoghouses. —Some time ago I read 
an article in The R. N.-Y. in regard to 
portable hoghouses. I use them al¬ 
together. I build my houses upon 
regular boat runners; all ready to hitch 
a team to, and move them when and 
where I wish. With the runners there 
is no lifting or bother to load the houses 
on a stone boat; they are ready to hitch 
the team to at any time. In this way 
I keep 30 or 40 hogs with a compara¬ 
tively small amount of labor. I place 
ray houses and hogs on a piece of | 
ground, and let them root and work a 
while; then I move them to another 
field. The first field is then in fine con¬ 
dition to plow and raise good crops. 
CHAS. BARDEEN. 
SHARPLES 
Cream 
Separators 
ALWAYS THE BEST. 
If no agent in 
your neigh¬ 
borhood will 
bringaSharp- 
lesFarm Sep¬ 
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demonstrate 
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we will loan 
you one abso¬ 
lutely free.'! 
The machine 
will be loaned witu no obliga 
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its prompt return in case it is 
not bought being all we ask. 
One agent may out-talk another 
who repre.sents a better machine, 
but a superior machine will dem- 
nnsl rate Its superiority in an actual 
trial Send for catalogue No 23 
P. M. SHARPLES, 
Womt Chunter, Pa. 
THE SHARPLES OO., 
28 So. Canal Bt., Ohlcaco, lU. 
Newton’S pnW TTH* 
Improved ^ 
Holds them firmly, draws 
them forward when lying 
down, pushes back when 
standing, gives freedom 
of head, keeps them clean 
E. O. NEWTON CO. 
Batavia, Ill. Catalogue Free 
THIS AT ■ BIT 
rB Positively cures tongue lolling, and will 
prevent side pullingor driving on one rein. 
With this bit the most vicious and 
unmanageable horse can be driven 
by a lady. The construction 
Is such that the driver has 100 
pf-r cent more leverage 
than with any other bit. 
Samples sent postpaid upon 
receiptof price.In X C plate 
or imitation rubber. $1. In 
Fine Nickel Plate, $2. 
Imperial Bit and Snap Co.. 400 Wis. St., Racine. Wis. 
SPECIAL PRICES Da» 
Trial. Guaranteed. DoubI* 
and Combination Beam 
- - OSGOOD lOS Central St. 
Catalog Free. Write now. BINGHAMTON.N.Y. 
Banner Root 
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Unaqaalled for catting all kindi of 
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Y|»llanti. nirh. 
Largest Root Cutter Makers 
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Save$ 10 per Cow 
EVERY YEAR OF USE. 
De Laval Cream Separators 
Prices, $50 to $800. 
“Alpha" and •■Baby"^tyles Send for Catalogue 
THE DE LAVAL SEPARATOR CO , 
Randolph and Canal .Streets. 74 Cortlandt Street, 
CHICAGO. I NEW YORK. 
Write 
for 
Book 
and 
particulars^ 
I II vcstiglltc oil 
A. H. REID,30th & 
New Preston, Ct. 
April 20,1900. 
“I find that the 
itEin 
Hand .Separator 
is easier to turn and 
takes less time to 
wash than any other 
separator in this 
section. I have 
tested it for close 
work, and cannot 
find a trace of 
cream in the 
skim milk.” 
Ed. B. Holcomb. 
r elulms for the Kcld. 
Market Sts., Philadelphia. 
You will get in¬ 
finitely more val¬ 
ue from the same 
amount of feed if cooked in a 
HEESEN 
before feeding. It 
means growth, thrift 
and increased value ^ 
land product from any R 
I animal on the farm. I 
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no repairs, convenU 
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I measure. Circulars and prices free. 
Heesen Bro8.&Co.. 28 Evans St.Tecumseh.Mlch. 
