a96 
THE RURAL NEW-YORKER 
A.pril 2il 
PRIZE CREAfUERf BUTTER. 
Milk Rotes. 
How MHk and Cream Were Handled. 
Our milk is received from about 25 
small dairies consisting of from two to 
35 cows each, and the pi'actice has been 
to deliver at the creamery only every 
other day in Winter, while some dairies 
only deliver once in four or six days. 
This renders it impossible to make the 
highest quality of butter, as some of the 
patrons become a little careless, and the 
milk is not delivered in the best condi¬ 
tion, and often the cream is somewhat 
frozen. Nearly all the cows from which 
our milk is received have a little Jersey 
blood mixed in with a few Holsteins and 
some native stock. About one-fourth of 
our patrons are using silos, and all seem 
to be well pleased with this method of 
keeping their corn fodder. By the use 
of silos they are enabled to keep more 
cows on the same land. As to the qual¬ 
ity of milk produced from silage I have 
no objections to offer provided the si¬ 
lage is good. I can often detect it in 
the milk when receiving it, but if from 
good silage it is a flavor which improves 
rather than injures the butter, as it 
more nearly approaches green corn or 
grass, but if from moldy or spoiled si¬ 
lage it is certainly a damage to milk 
and butter. In making a silo it should 
be the aim to make it as nearly air¬ 
tight as possible, even at a little great¬ 
er cost. Our experience has shown very 
little advantage in keeping the corn 
trodden down during Ailing over the 
plan of filling slowly and allowing the 
corn to settle of itself. We find apple 
IJOinace makes a very good covering, if 
put on immediately after filling. Sev¬ 
eral of the stave silos are being built 
around here, giving good results. 
After the milk is received, weighed 
and sampled with a milk tube, it is run 
into the receiving vat together until 
enough is taken in to keep a United 
bcates separator running; then the sep¬ 
arator is started and milk taken in as 
fast as separated. From the receiving 
vat the milk goes through an Ideal milk 
heater, where it is warmed to 80 degrees 
in Summer anu 90 degrees in Winter by 
a jet of steam running directly into the 
milk. From the heater the milk enters 
the separator, from which the cream 
goes into a cream vat and the skim-milk 
into a vat where the patrons take it, 
sweet and warm. The cream is held 
until the next morning, 24 hours, at 
about 60 degrees, as most of our cus¬ 
tomers like butter from well-ripened 
cream. It is churned at about 55 de¬ 
grees in Summer and 58 to 60 degrees 
in Winter, well worked in a Fargo 
worker and packed. We never work but 
once, as there is no danger of mottled 
blitter if the churn is stopped before the 
butter is gathered too much, and the 
wash water is cold enough to prevent 
further gathering. We salt in the 
worker, about 1% ounce to the pound, 
varying somewhat with the conditions 
of the butter. 
Our butter is nearly all sold to local 
dealers, who order one week ahead, and 
furnish jars. A noticeable change in the 
blitter trade is the rapidity with which 
the print butter is increasing. Nearly 
all retail dealers handle the pound prints 
now, thus saving all waste and time of 
cutting out; besides the butter is in 
much better shape for table use. After 
the samples of milk are taken at the 
weigh can from each patron’s milk they 
are placed in a glass bottle and kept for 
two weeks by the use of bichromate of 
potash. At the middle and end of each 
month a Babcock test of this composite 
sample is made, which gets an average 
test of all milk delivered, from which 
each patron’s amount of butter is com¬ 
puted, the overrun being given to the 
patrons, usually from eight to 12 pounds 
to the 100 or 108 to 112 pounds of butter 
from 100 pounds of butter fat, as butter 
only contains about 85 per cent butter 
fat. W. G. COMSTOCK. 
Chuckery, N. Y. 
Duiii.so ihe recent "milk war" In Uuslnn 
the New York dealei's .shipped a good many 
carloads of milk to help out the Bo.ston 
dealers. 
'I'HE question is up as to whether a milk 
producer should pay himself a salary. It 
won’t take the milk dealers long to answer 
that question. 
We are selling our milk to a New York 
dealer at Exchange price less one-half cent 
per quart, and are dissatisfied with the 
price, which seems to be about the situa¬ 
tion here at present. w. 
Valley, N. J. 
The milk producers seem to be power¬ 
less to fix and maintain a living price for 
their product in New York and other cities. 
We are simply being skinned alive by 
these New York dealers, who are growing 
rich at our expense. G. b. m. 
1 AM glad you are after the “Polar 
Creamery” sharks. They were all around 
here in December; they did not do very 
much in this neighborhood. I think they 
sold two within five miles of here. They 
claimed they had sold over 200 in Clearfield 
County, and about 40 in Jefferson County, 
when they were here. Their mode of busi¬ 
ness w'as very similar to that of a certain 
steel range company who canvassed this 
section in 1892 and 1899-00; their prices, 
agreements, warrantees, are almost iden¬ 
tical. J. G. w. 
Pennsylvania. 
Last October the Scranton Dairy Com¬ 
pany commenced to buy milk at Posters. 
Pa., and agreed to pay $1.15 per can until 
April 1, 1901. They took the milk, from 
upwards of 80 producers, until December 8, 
and then notified the patrons that they 
would not take it longer, except at butter 
prices. Most of the patrons withdrew and 
test suits were instituted against the com¬ 
pany, and they agreed to settle and pay 
for the milk through December at full price 
as agreed upon, but did not, as they found 
the farmers were afraid they would lose 
their money, so they made them an offer 
of 70 per cent, which most of them took. 
Others who held off awhile got more, some 
of them 90 per cent, but two farmers of 
Brooklyn and eight farmers of Dimock 
brought suits against them, and have just 
recovered full pay with interest and costs, 
and damage enough to more than pay their 
attorney. f. h. b. 
About the middle of December the milk 
producers of this section formed a stock 
company with a capital of $10,000 to go into 
the manufacture of soft cheese and butter. 
We opened our factory April 1 and are 
getting about 7,000 pounds of milk daily. 
We expect about 2,000 more in the flush. 
Our building is 92x98 feet and two stories 
including cellar. It is equipped with 35 
horse power boiler, 12 horse power engine 
separator, four large cheese vats, twin 
cream vat. Simplex combined churn and 
worker, De Laval separator. The officers 
of our company are: D. W. Matteson, 
president; L. E. Carpenter, secretary and 
manager; W. S. White, treasurer. The 
foreman of the factory is Wm. Bilyou, an 
expert Neufchalel maker. Henry Eider- 
man has charge of the Brie department. 
We employ nine hands at present. Our 
goods are handled by A. L. Reynolds. 
So. Edmeston, N. Y. w. s. w. 
I AM well pleased with the show-up of 
my fodder-roofed shed in The R. N.-Y., 
page 205. I commenced feeding the roof 
off three days ago. There is but little of 
the fodder damaged. Next week I expect 
to sow 11 acres to Spring barley and Al¬ 
falfa. A good many are making a start 
that way. March 29 I sold 90 lambs in 
Cincinnati at six cents per pound; the re¬ 
mainder, 18, $5.50 per 100. This is much 
better than I could have done by shipping 
to eastern markets. john m. jamison. 
It Will Cost 
You Nothing 
to skim all your milk 
>for ten days with the 
NATIONAL 
Hand 
.^eparatoi* 
You may have one absolutely with- 
ofit cost (you’ll be under no obliga¬ 
tion to buy) to thoroughly test for ten 
days. Return it if you’re not satis¬ 
fied that it’s the most profitable 
‘machine to buy. Write now. 
National Dairy Machine Co., Newark. N. J. 
BIG USERS OF 
CREAM SEPARATORS 
The Continental Creamery Co., Topeka, Kan., uses 175 
De Laval Power Separators. The Elgin (Dreamery Co.,Chicago, 
uses 150. The Borden Condensed Milk Co. uses about that 
many. The Beatrice Creamery Co., Lincoln, Neb., uses 135. 
The Franklin Co. Creamery Association, St. Albans, Vt., 
uses nearly 100. So does the Standard Butter Co., Owego, N.Y. 
The Brady-Meriden Creamery Co., Kansas City ; Parker 
Creamery Co., Hutchinson, Kan ; and John Newman Co., Elgin, 
Ill., all use over fifty machines each. 
The St. Mary’s Creamery Co., St. Mary’s, Ont.; Fairmont 
Creamery Co., Fairmont, Neb.; McCanna & Fraser Co., Bur¬ 
lington, Wis.; Belle Springs Creamery Co., Abilene, Kan.; 
Forest Park Creamery Co., Edgerton, Kan., and the Hesston 
Creamery Co., Newton, Kan.; all use from 25 to 50 machines. 
All these are large Power machines, costing $500 to $800 
each. In addition, some of these concerns have hundreds of 
“Baby” De Laval machines scattered among their patrons. 
Every concern named, as well as every other large user of 
separators, now uses and purchases De Laval machines 
exclusively. 
The De Laval Separator Co. 
Randolph A Canal St8., 
Chicago. 
103 & 105 Mission St., 
San Francisco. 
General Offices: 
74 Cortlandt Street, 
NEW YORK. 
1102 Arch Street, 
P hiladelphi a. 
327 Commissioners St , 
Montreal. 
HAVE YOU SEEN 
The New Bowl’/ 
That’s the question you now hear wherever cream sep¬ 
arators are used. It refers to the light and easy-run¬ 
ning bowl now used on the 
EMPIR^E 
Cream Separator 
—the bowl with few parts, and perfectly smooth surfaces 
bowl which irive.s the milk several distinct separations. 
Our new catalogue for 1901 shows why the EMPIKE Is the 
most practical, the easiest-running, the most efficient for the 
farm. May we not send you a copy I 
United States Butter Extractor Co., 
BLOOMFIELD, N. J. 
jMEESr 
[butter 
CHliE.SE 
iCHEESE'? 
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gCHEESli 
iEESI 
TESTIMONY 
Benson, Md., March 21, 1900. 
Gentlemen :— 
1 have been feeding Quaker Dairy Feed 
to my herd of cows since the first of last 
December and have had most excellent 
results from it. 
I have fed it mixed with mill feed and 
cob meal, also unmixed. 1 can readily 
notice the Increased flow and quality of 
milk in each instance, but I think the best 
results I have obtained is when I used it 
with my rough feed. I expect to continue 
feeding Quaker Dairy Feed during the 
coming summer, and 1 cheerfully recom¬ 
mend it to dairymen as a profitable feed 
to use. Very respectfully, 
JOSEPH B. HOSKINS. 
OUR GUARANTEE. 
Sold only in Sealed and Branded Sacks. Each 
Sack stamped with analysis of contents, showing 
guaranteed percent, of Protein. 
If vour dealer does not keep Quaker Dairy 
Feed send his name to us and get a free copy of 
‘Modern Dairy Feeding.” 
THE AMERICAN CEREAL CO., 
1339 Monadnoek Bldg., Cbieago. 
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