92 
February 9 
**THE POLAR CREAMERY.” 
One of the Worst Fakes Yet 
There has been a salesman, traveling 
through this part of the country, selling 
what he calls Polar creameries. He says 
one can make butter in Summer same as 
Winter, and not use ice. He claims that 
the creameries are filled with a material 
that will prevent water from getting warm; 
they can be used in the kitchen, or out 
on the porch in warm weather. The price 
is $68, and the agent has sold quite a num¬ 
ber, and claims that the buyers are get¬ 
ting them on trial for three months. Be¬ 
fore he leaves he has them sign two articles 
of agreement and a note; still they are 
only on trial, and he takes a neighbor with 
him, who has bought one and is better 
known to the people than the stranger, and 
in that way he has made several sales. In 
two weeks after he makes a sale an inspec¬ 
tor comes; he says to inspect creamery, 
but in my estimation he is Inspector of the 
notes, and if a party is not reliable the 
machines are shipped away. I think the 
whole thing is a fraud, and that they are 
humbugging the people. He sold 10 while 
stopping with this neighbor. I have no 
thought of buying one. I feel sorry for 
some of my neighbors who did not under¬ 
stand, and feel that they are humbugged, 
as they say they all make the butter and 
milk taste, and if there was any way to 
get rid of the implement they would not 
buy at any price. b. s. 
Clifford Co., Pa. 
Have you any knowledge of the Polar 
creamery? It is a new thing in this terri¬ 
tory, and I am afraid it is too good to be 
honest. It is to keep milk on the porch of 
the house. Summer or Winter, at the same 
temperature without ice. The agents say 
that the outside temperature of the air has 
no effect on it, as it is controlled by a non¬ 
conductor. J. L. M. 
Elton, Pa. 
We give our opinion of this on the 
editorial page. On the face of the claims 
made for it this “creamery’' is a rank 
fraud. We are surprised that farmers 
who are in their right minds should buy 
any such thing. This plan of getting 
some “prominent citizen’’ to go around 
and play Judas with his neighbors is an 
old one. The country is full of hum¬ 
bugs just now, and most of them look 
fat. The latest thing we have heard 
about is a powder for taking the flavor 
of onion or garlic out of milk. Instead 
of putting this into the milk we are to 
put xc into the cow—feed it in her grain! 
Why can’t they let the cow alone, any¬ 
way? 
PRIZE BUTTER IN NEW YORK. 
The following reports are made by 
creamerymen whose butter scored high at 
the recent meeting of the New York State 
Dairymen’s Association: 
The butter exhibited at Watertown 
was made from milk delivered Decem¬ 
ber 3, the larger part of it being two 
days milk delivered by 43 patrons; the 
cows are principally grades of different 
breeds, with quite a percentage of Jer¬ 
seys. Twelve of our patrons have 
silos, and over one-third of the milk, I 
think, would be silage milk. I believe 
good silage is the very best of food for 
a milch cow. We separate our milk 
with two of Reid’s improved long- 
spindle separators, and in the Winter 
Pasteurize the milk at about 160 de¬ 
grees with Reid’s Pasteurizer before 
separating, send the cream over a cool¬ 
er, and cool immediately to about 70 de¬ 
grees, then gradually to about 56 de¬ 
grees, where it is held for 48 hours and 
then churned. A pure culture starter 
made from Hansen’s lactic ferment is 
added to cream when we start separat¬ 
ing. We use Thatcher’s butter color. I 
believe the high scoring of the butter 
at this time of the year was due to Pas¬ 
teurizing of the milk. 
Chipman,N.Y. thos. f. rutherfobd. 
Our creamery was built and opened 
June 28, 1899. It is situated at Medusa, 
near the foothills of the Catskill Moun¬ 
tains. This is a very flne grazing coun¬ 
try, although the farmers are not up-to- 
date in dairying. The herds are quite 
well mixed with Jerseys, as our tests 
will show, the butter fat averaging from 
four to six per cent. From two to 20 
cows comprise the size of the dairies. 
During the Summer months we received 
milk from 76 patrens. Of these, only 
THE RURAL NEW-YORKER. 
one feeds silage, which is one disadvan¬ 
tage to the creamery, as I consider silage 
the best feed for milk, quantity and 
quality considered. Badly-tainted or 
impure milk is rejected. The proper 
way for farmers to guard against taint¬ 
ed milk is by cooling and aerating as 
soon as it is drawn from the cow. The 
milk that made the butter scored at 
the convention held at Watertown was 
delivered to the creamery every other 
day, the butter being made on the last 
days of November. As we use Reid’s 
improved Danish separator and Pas¬ 
teurizer, the milk was Pasteurized, 
passing through the separator at a uni¬ 
form temperature of 76 degrees. The 
cream lassed over a corrugated cooler 
which cooled it down within two degrees 
of the water. The cream of this butter 
was further cooled down to a tempera¬ 
ture of 45 degrees; then reheated to a 
temperature of 80 degrees. We used a 
ferment starter to ripen the cream, 
which takes from 12 to 14 hours, the 
cream being churned at the temperature 
of 46 degrees, taking about 46 minutes 
to churn. t. c. habvey. 
Butter Left in Cream. 
P. O. 8., Katrine, Kan.—After I churn and 
take out the butter there are little par¬ 
ticles of butter floating in the milk. What 
causes this? 
Ans. —Either you are not churning 
quite long enough, or else your cream 
is not all of the same degree of rjpeness. 
All cream to be churned together should 
be thoroughly mixed 12 hours before 
churning. The smooth velvety appear¬ 
ance of properly-ripened cream is not 
easily described. If you have succeeded 
in obtaining it, churn at such a tem¬ 
perature that the butter will come 
in from 30 to 40 minutes. The churn 
should be stopped when the butter is in 
granules about the size of Winter-wheat 
kernels, and the buttermilk has a thin 
bluish appearance. If the previous con¬ 
ditions have been right, there is a point 
at which the butter, although still in 
granular form, will float in a mass on 
top of the buttermilk. The buttermilk 
is then drawn off from beneath it, a wire 
strainer (50 meshes to the inch) being 
used to catch any granules that may 
come with it. The butter should then 
be washed with cold water; two or three 
washings will usually be sufficient. It 
is then ready for salting. J. a. f. 
Ripening Separator Cream. 
C. B. 8., Stone Ridge, N. 7.—Does separator 
cream require any different process of 
ripening from deep water or pan-setting 
cream? I have a separator, and one of my 
neighbors has one, and I notice his butter 
and mine does not keep, but gets strong in 
a short time. I formerly used a creamery, 
and had no such difficulty. 
Ans. —Separator cream requires the 
same process to ripen it as cream raised 
by the deep-setting or shallow-pan sys¬ 
tems, and will, we believe, make equally 
as good if not better butter, when all 
other conditions are the same. Taking 
it for granted that the utmost cleanliness 
has been practiced without bringing a 
solution of the trouble, may be that C, 
B. S. has been overripening a part or the 
whole of his cream. All the cream to be 
churned together should be thorough¬ 
ly mixed at least 12 hours before churn¬ 
ing, in order that the lactic acid may be 
equally distributed throughout the whole 
mass. If too much lactic acid is allowed 
to develop, that is, if the cream becomes 
too sour, the casein may become flrmly 
coagulated. Upon churning, this breaks 
up into minute particles, and becoming 
incorporated with the butter makes an 
excellent medium for putrefactive fer¬ 
mentations, which cause bad flavors. 
The lactic acid should not exceed flfty- 
eight one-hundredths per cent (.68) as 
determined by Farrington’s alkaline tab¬ 
lets. To make a butter that will “stand 
up’’ well under adverse conditions of 
temperature, it seems to be necessary 
that the cream should be subjected for 
several hours to a temperature at least 
as low as 50 degrees Fahrenheit. In the 
deep-setting system this has already 
been accomplished when the cream is 
run off, but with separator cream the 
case is different, and it should be al¬ 
lowed to stand for several hours at a 
temperature of 50 degrees Fahrenheit 
before churning. All changes in the 
temperature of cream for butter-mak¬ 
ing should be made gradually. A thor¬ 
ough sterilization of all utensils with 
live steam, every day or at least as often 
as used, is to be recommended, j. a. f. 
When you writ* advertisers mention Th» 
K. N.-Y. and you will get a quick reply and 
“a square deal.” See our guarantee 8th page. 
NEXT TO MURDER 
A doctor, who keeps his pa 
tient at home, when he ought 
to send him away—for mone) 
—ought to be held responsible 
So ought we, if we mislead 
Our offense is greater thar 
his, because we endangei 
thousands of lives by one ad¬ 
vertisement—millions read it. 
Some few must go for s 
change of climate, or die; but 
to thousands, Scott’s emulsior 
of cod-liver oil is cure at home. 
We’ll send you a little to try if you like. 
.SCOT'r & 150WNE, 409 Pearl street. New York 
Built 
best, 
work best, are 
best; with every 
test they 
prove the 
best. The 
M c Co r- 
mick light-draft 0 
Binder is the binder 
by which the 
merits of 
all other 
binders 
are 
judged. 
The 
points 
in which 
it leadsall 
other makes 
are great 
capacity, sim¬ 
plicity, dura- 
bi1it y , and 
light draft. The 
McCormick Binder 
gets all the 
grain. 
The McCormick 
light-draft Mow¬ 
ers are the clean¬ 
est cutting, farth¬ 
est going mowers. 
Other mowers 
are built to look 
like the McCor¬ 
mick, but thej 
do not work 
like the Mc- 
C o rm ic k. 
The McCor¬ 
mick Mow¬ 
ers get all 
the grass. 
The McCormick light-draft Hay Rake 
is everything that a farmer can ask for 
in a rake. It is neat, it is strong, it is the 
rake you want. The McCormick light- 
draft “Daisy” Reaper is the best reaper 
you can put on your farm. The McCor¬ 
mick light-draft Corn Binder is the oiily 
truly successful corn binder. It is stiff, 
it is strong and it binds the corn as it 
stands, which is the only successful 
way—this way is our patent. The McCor¬ 
mick Corn Huskerand Fodder Shredder 
is a medium sized machine with large 
capacity. It is a little giant. Many buy 
it for job work. It is the surest money- 
making shredder on the market. The 
McCormick Twine is spun by the most 
modern machinery and passes the most 
rigid inspection. McCormick light-draft 
Header is the very best ever put into the 
field; instead of six horses you only need 
four with this machine. McCormick 
Knife and Tool Grinder is a great advan¬ 
tage to every farmer. A sharp knife 
saves draft. It is quickly changed to a 
general tool grinder. 
The IHcConiiick Harvesting Machine Co., Chicago, 
has the greatest honors, the greatest sales, 
and the greatest works in the world. 
WRITE FOR CATALOGUE 
To produce the best results 
in fruit, vegetable or grain, the 
fertilizer used must contain 
enough Potash. For partic¬ 
ulars see our pamphlets. We 
send them free. 
GERMAN KALI WORKS, 
93 Nassau St., New York. 
Sick Crops 
—the faded out, yellow kind that are 
not doiug well may be instantly revived 
by the applieation of a dressing of 
Nitrate of Sodam 
It acts at once because it is very solu¬ 
ble. This makes it instantly available 
as plant food; 100 to 200 lbs per acre is 
sufficient for most crops. This is the 
most concentrated fertilizer on the mar¬ 
ket. Our free books tell all about it. 
Send for free copies to Joliii A. 
Myci’s 12-0 John St., New York. 
irate for sale by fertilizer dealers every¬ 
where. 
Wr/te at once for List of Deatera. 
We are the largest manu¬ 
facturers of Steel Wheels 
and Truck Wagons in the 
World. Write for Catalogue. 
Havand (III.) Metal Wheel Co. 
AnMC 
PULVERIZING HARROW 
Clod Crusher 
Leveler 
Agents 
Wanted 
TRIAL 
To be returned at niy 
expense if not satisfactory. 
The best pulverizer and cheapest Riding 
Harrow on earth. We also make walking 
Acmes. The Acme crushes, cuts, pulverizes, 
turns and levels all soils for all purposes. 
Made entirely of cast steel and wrought 
iron—indestructible. 
Catalog and Booklet, "An Ideal Harrow," by 
Henry Stewart, mailed free. 
Freeonboard at New York, Chicago, Columbn 8 ,Tx)ul 8 - 
ville, Kansas City, Minneapolis, San Francisco, etc. 
DUANE H, NASH, Sole Mfr., 
Millington, New Jersey, and Chicago, Ill. 
Wood Saw Maohines 
6 sizes; band or self-feed. 15 to 75 cords per day. 
SMAIxliKYand IIATTI.E CREEK Driia 
Saws. No. 2 Self-Feed Battle Creek Drag Saw, 
^ for 10 horses. Price 
For A ?»5.00: with power com- 
Fariii, 1 f f(M plete, $150. Famous 
Forest tT/f| Electric Circular Saw 
and nfntnp^k^n ^—— Machine. 
Knetorj- The best 
Long Timber 
or I’ole Saw 
on Earth. 
We also 
make En¬ 
silage and Fodder Cutters, Grinding Mills, the 
Battle Creek BoltingorSlatMill. Farm Powers. 
Cat. and Introduotlou prices to any one naming thispaper. 
SMALLEY MFC. CO.,Sole Makers, ManItowoc, WIs. 
$2.50 CASH 
nilTTAII Knife Grinder 
UUI I UR ever made. 
$5 CASH 
Bnys a $10 ROOT 
CUTTER 
at the 
CUTAWAY HARROW CO. 
Higganum, Conn. 
CLARK’S Double-Action 
CUTAWAY HARROW. 
PLOW 
EXTENSION HARROW. 
1 
Send for circulars 
