THE RURAL NEW-YORKER 
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h HERD Of- POLLED CATTLE. 
We have noticed on visits to the farm of 
Stephen Hoyt’s Sons, New Canaan, Conn., 
a herd of hornless dairy cattle. We under¬ 
stood from Mr. Hoyt that these cows were 
natural mulleys picked up here and there 
about the country. The Hoyts preferred to 
take these natural polls rather than to dis¬ 
horn the ordinary cattle. The following 
facts about this peculiar herd will interest 
many. 
The herd of cattle we collected after 
our stock was all destroyed by fire were 
polled cows, gathered about the country 
wherever we could find one. They were 
of all breeds. We found a good polled 
bull of Durham cross, and the great ma¬ 
jority of our calves were hornless. We 
did not have heifer calves from cows 
good enough to keep up our stock, and 
have brought in cows with horns to keep 
our number good. We have never had 
a purebred bull of either the Polled An¬ 
gus or Red Poll breeds. We keep our 
dairy for milk and butter, and so far as 
we have been able to learn there are no 
polled breeds which excel as dairy cows, 
so have not been able to keep our herd 
all polled cattle, as we would like to 
have done. The Polled Angus is noted 
as a beef breed almost entirely, and if 
we wished to grow cattle for beef we do 
not know of a breed we would prefer to 
this. The Red Polled or Norfolk has a 
better reputation for milk, yet we have 
never learned that this breed is noted 
at all for large milk or butter records, 
so did not feel like investing in this 
strain of polled cattle at the high price 
they were held. We are greatly in favor 
of hornless cattle, and wish they might 
be bred up into a good strain of milk 
and butter animals. It is a pleasure to 
have a yard of these polled cattle. They 
can be yarded into much closer quarters 
and no more harm is done to each other 
than would be in a flock of sheep. There 
are so few of them bred about this sec¬ 
tion, that it was very difficult for us to 
keep our dairy of 30 cows replenished 
with them. We regret, however, that 
we did not take more pains to keep our 
stock all of polled cattle, for they should 
not be kept with the horned ones. Some 
of our grade hornless cows are as large 
milkers as any cows we ever had, and 
there is no reason why a good milking 
strain may not be bred if proper care is 
taken. edwin hoyt. 
THE DUTCH BELTED CATTLE. 
1 believe no breed of cattle better 
suited for A. R. H., of Buchanan, Mich.; 
page 109, to cross on his herd than Dutch 
Belted. While preeminently a dairy 
breed, these cattle are of large size, and 
fatten readily, making very good beef, 
though, of course, they do not cut up 
on the butcher’s block to quite so good 
advantage as do the strictly beef breeds. 
Though large they are less coarse—less 
openly built—than the Holsteins, with 
which they are frequently unjustly con¬ 
founded. They are very hardy, hearty, 
strong-constitutioned cattle. They are 
very quiet, gentle, docile and intelligent. 
The bulls seldom become vicious, and 
trained steers make the very best of 
oxen. They are very prepotent; trans¬ 
mitting their character and coloring for 
many generations. When crossed on 
breeds whose color is some other than 
black, many of the calves may have 
the foundation color of the other breed, 
but the white belt will be there just the 
same. Thus may be obtained herds of 
red-belted, brown-belted, roan-belted, 
and so on. In size cows of the Dutch 
Belted breed range in weight from 
1,000 to 1,500 pounds, while a number 
of the bulls have exceeded a ton in 
weight. They are a horned breed, but 
in this day of dishorning that is not so 
much of an objection as 20 years ago. 
I have bred Dutch Belted cattle all my 
life, and know them to be excellent gen¬ 
eral-purpose cattle. I believe no ideal 
dual-purpose breed has yet been or ever 
will be, established. I believe if there 
is any breed that will suit A. R. H’s re¬ 
quirements as well as the Dutch Belted, 
It is the Red Polled, but I think a cross 
with the Dutch Belted would produce 
far better and more salable dairy cows. 
Dutch Belted cattle have a wonderful 
digestive apparatus, and will live on al¬ 
most anything that a goat could. They 
respond generously to good care, and 
are very heavy and persistent milkers. 
It is practically impossible to dry off 
many of them. To illustrate, I quote 
from herd book, “Queen dropped her 
first calf at 22 months old, and was 
burned at 16 years of age, giving milk 
14 years without going dry, breeding 
yearly; milked 70 pounds a day for 
seven days on pasture alone.” 
New Jersey. a. a. gibbs. 
A Private Butter Market. 
The farmer who wishes to make but¬ 
ter at home must pick up a route and re¬ 
tail his own butter, as he will find that 
the stores don’t want it and won’t han¬ 
dle it. They can get creamery butter 
that is reasonably uniform, and will 
give them less trouble than trying to 
handle butter made by Tom, Dick and 
Harry. Even the careful private dairy¬ 
man is at a disadvantage unless he has 
regular private customers. To-day one 
farmer told us; “I am using a separator 
and take great care to have everything 
neat and clean, and do make first-class 
butter, but I can’t sell it at any of the 
stores. The creamery near us only aver¬ 
ages 16 cents per pound for butter fat, 
and we can’t make anything at that 
price, but their butter always sells and 
ours won’t. We dropped out because we 
got discouraged trying to give them 
clean good cream, while there were lots 
of patrons who took no care of their 
milk and were very dirty.” This man 
acted discouraged and wanted to sell 
some of his cows. His only hope is to 
work up a private trade. One man from 
a neighboring town this week brought 
in a lot of his own butter, and canvassed 
the stores, but couldn’t sell a pound, or 
hardly get an offer. He was discouraged, 
but he has a reputation for not being 
neat. A near neighbor of the latter 
brings in weekly what 30 good cows 
make, and has a steady trade at 25 cents 
in Summer and 30 cents in Winter. He 
also sells chickens, eggs, apples and 
beef. He makes good Dutter, is neat, and 
I believe is prospering. It all depends 
on the man. h. g. m. 
Science in Buttermaking. 
The butter exhibited by me at the 
State Dairymen’s Association, at Water- 
town, N. Y., was made by a practical ap¬ 
plication of the principles of butter¬ 
making, as I learned them at the Cornell 
dair}' school. In the first place, our pat¬ 
rons did their part by supplying us with 
good milk, without which a good article 
of butter or cheese cannot be made. The 
milk was separated with a United States 
separator, which is a sufficient guarantee 
for the perfect condition of the cream 
as it went into the Cooley vat for ripen¬ 
ing. The cream was ripened at a tem¬ 
perature of 68 degrees to an acidity of 
sixty one-hundredths of one per cent, 
and then cooled down to 40 degrees and 
held there through the night. In the 
morning it was churned at a tempera¬ 
ture of 60 degrees until the granules of 
butter had gathered to the size of ker¬ 
nels of corn, when the buttermilk was 
drawn off perfectly. It was then washed 
in a volume of water equal to the butter¬ 
milk drawn off, and allowed to stand 
for about 20 minutes. The water was 
then drawn off and the butter put upon 
the worker, where it was salted, seven- 
eighths of an ounce of salt being used to 
each pound of butter; and then worked 
until sufficiently dry, care being taken 
not to work enough to destroy the grain. 
Buttermilk was used as a starter in mak¬ 
ing this sample of butter. A good com¬ 
mercial starter would have given better 
results. The milk we handle comes from 
many small herds of cattle. Some of 
our patrons feed silage, to which we do 
not object, provided they aerate the milk 
immediately after milking. We furnish 
our patrons with the Champion cooler 
and aerator at wholesale prices, the 
use of which largely removes any taints 
caused by the feeding of silage, cabbage 
or turnips. edson d. gielett. 
Marseilles, N. Y. 
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Cream 
Separators 
The dairy or farm users of cream separators may 
well profit by the experience and follow the example 
of the creamery or factory users of such machines on 
\ large scale. 
The differences between a superior and an infe¬ 
rior separator are jnst as relatively material to the 
farm user as to the factory user. The amount is not 
a couple of thousand dollars a year, of course, as it is 
with the factory user, but it is from |25 to $75 
(according to the quantity of milk), and that means 
just as much to the farm user. Moreover a l)e I^aval 
machine is twice as well made and will last at least 
twice as long 
Every large and experienced creamery or factory 
concern in the country is now using De Laval 
machines and buying them exclusively. Nearly all 
these concerns have tried various ‘ ‘ cheaper ’ makes 
of separators and many have cast aside thousands of 
dollars worth of them. 
Such facts mean something to every user or in¬ 
tending buyer of a separator — big or little. The 
differences between small separators are just the same 
as between big ones. 
The De Laval machines can alone employ the 
patent protected “ Alpha ” disc system of divided 
strata separation. They bring standard prices and 
are made accordingly. In consequence they are as 
superior to the best of other separators as such 
machines are to setting systems. The poorer makes 
of other separators are mere fakes. 
A “ 20 fh Century ” De Laval Catalogue will help to 
make these facts plain and may be had for the asking. 
The De Laval Separator Co. 
Handolph & Canal Sts., 
CHICAGO. 
General Offices : 
74 CORTLANDT STREET, 
NEW YORK. 
327 Commissioners Street, 
MONTKKAJ.. 
108 & 105 Mission Street, 
SAN FRANCISCO. 
248 McDermott Avenue, 
WINNIPEG. 
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National] 
We want you to know every point 
about the National Hand Separator, 
whether you buy It or not. Hence 
we’ll give you the use 
of one for nothing, 
for ten days; after which you can re¬ 
turn It or buy it—as you choose. Write. 
NATIONAE DAIRY MACHINE CO., 
Newark, N. J. 
Hand 
-Separator 
CREAM 
SEPARATORS 
The REID is light running, close 
skimming, simple and durable. 
Send for Catalogue No. 3. 
A. H. REID, 
80th & Market Sts., Phila., Pa. 
Dahua of Plank save timber and cash. Best. 
Hdllld cheapest, strongest. 4,000 In use. Book 
for stamp. SHAWVKR BROS.. Bellefontalno, Ohio 
THE CHAIN-HANGING 
Cattle Stanchion 
The most practical and humane Fastener ever in 
vented. Glvesperfectfreedomof the bead. Illustrated 
Circular and Price freeon application. Manufactured 
by O. H. ROBERTSON, EorestvUje, Conn. 
REBUILT MACHINERY 
and SUPPIilES at Bargain Prices. Earg- 
est Machinery Depot on earth. We buy 
buildings and plants; among 
others we bought the World’s 
I Fair, the Omaha Exposition, the 
Chicago Post GfiBce, and other 
1 structures. We rebuild machin¬ 
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binding guarantees. Boilers 
from |25up: Engines from f33 
up; Steam Pumps from $15 up, 
etc. We carry complete stock of General Sup¬ 
plies, such as BEETING, SHAFTING, 
HANGERS, PirLEEYS, IRON 
PIPE, IRON ROOFING,HARD¬ 
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PEUMBING IHATERIAE. etc 
Willgenil free, our 250-page Catalog No, 57 
Constantly buying eittire stocks 
at Sheriffs’ and Receivers’ sales. 
Chicago House Wrecking Co.. 
W. 35th & Iron Sts., Chicago, ill. 
