1901 
THE RURAL NEW-YORKER 
4i5 
DMIRY iMD FARM ROTES. 
Some Facts About Cheese. 
Good Food. —People ought to eat more 
cheese; the Americans are a butter-con¬ 
suming nation. We are much interested 
at times in furthering our export trade 
ic butter, but when we are just about 
rc<ady to talk with an exporter, domestic 
consumption increases and absorbs the 
surpliJS. Not so with cheese. We need 
an export demand in order to maintain 
an active market. While scarcely 10 per 
cent of our product is exported it is al¬ 
ways the surplus that weighs down a 
market. Consumption could be increas¬ 
ed one-half pound per capita; we should 
exhaust our surplus. We consume three 
l)Ounds of American cheese per capita, 
while the English consumption is near¬ 
ly 18 pounds. Think of buying a pound 
of steak that contains 70 to 75 per cent 
moisture, and paying 16 to 20 cents for 
it, rather than the same price for a 
pound of Cheddar cheese containing one- 
half that amount of water. We buy some 
fiber in the meat, and often a bit of 
bone. In the cheese not five per cent is 
waste, and the component parts, fat and 
casein, are the most digestible and nu¬ 
tritious of foods. Each year we are in¬ 
creasing the use of milk and milk pro¬ 
ducts, which is an Indication of good 
judgment. Much has been said and 
written about the Indigestibiiity of 
cheese. It is my judgment that these 
conclusions have been drawn from 
skimmed or partly-skimmed cheese, and 
they are no doubt correct. The present¬ 
ly-accepted method of manufacture fol¬ 
lowed by the makers of northern New 
York is producing an article of food that 
is easily digested, and must soon be 
recognized as an everyday necessity. 
Only through the most rigid attention 
to quality can we hope to succeed in 
placing the cheese product by the side 
of meat as a daily food. I have often 
observed with what relish and haste a 
plate of soft, fine-flavored, silky-textured 
cheese would disappear from a hotel 
table; in fact, no food placed before 
guests will create more comment, favor¬ 
able or unfavorable, as the case may 
warrant. The R. N.-Y. has been instru¬ 
mental in forming an Apple Consumers’ 
League. I should like to establish a 
cheese consumers’ league. By the way, 
the combination would be a good one, 
the fruit acid emulsifying the fat, and 
thus aiding digestion and increasing the 
consumption of two staple and honest 
products. While we are talking about 
foods I wish nervous people who are 
liable to have something the matter 
with them, or think there is, would eat 
less meat and more cheese, and drink a 
glass of milk instead of a cup of coffee, 
stick to it for a year, and report wheth¬ 
er or not they have been benefited. 
Good Milk. —The foundation of good 
cheese is good milk. It is well that a 
cow cannot comprehend what Is said 
about her. If there is any trouble with 
milk at the factory it is often charged 
to the cow, when the fault was plainly 
with the owner or caretaker. I would 
rather trust a cow to do good work than 
the man who takes care of her. If the 
manufacturer could get milk always as 
pure and free from damaging bacteria 
as the old cow produces it he would 
have little trouble with his raw ma¬ 
terial. Probably no one item occasions 
greater loss among cheese factories and 
creameries, as presently managed, than 
taking in tainted milk. It not only in¬ 
jures the product, but decreases the out¬ 
put. Several causes enter into the case. 
Competition is sharp among manufac¬ 
turers. Factories are built on every four 
corners, and farmers are inclined to be 
'luite Independent in their attitude; that 
is, some of them. Then again, makers 
ure often indifferent, and fail properly 
to examine each can when emptied. 
Luring an apprenticeship which I served 
for 12 years at the weigh can, 1 found 
>uy weakness to be a lack of courage to 
tell a neighbor that his milk could not 
be used, and hence he must take it 
home. Some men have too much cour¬ 
age, and make patrons mad. If there is 
any one place that requires tact and a 
fine conception of the difference in hu¬ 
man nature, it is at a weigh can. Where 
milk is purchased at a price arbitrary 
rules are posted and lived up to. Only 
a very small proportion of milk is pur¬ 
chased; the great bulk is manufactured 
oil the so-called patron plan. Are the 
makers of butter and cheese keeping 
pace with the higher grade of goods de¬ 
manded? I think they are. In market 
reports we read; “The quality does not 
seem to be up to former years.’’ I have 
read it every year for 10 years. 1 have 
been eating butter and cheese through 
New York State and some eastern towns 
for eight years, and I positively know 
that the quality has steadily improved. 
Of course the consumer is much more 
critical now than then. 
Dangers From Whey. —In the patron- 
plan factory the skim-milk and whey are 
drawn home for feeding purposes in the 
same can that hauls the milk. I have 
denounced the system at home and 
abroad, and have worked hard to Inau¬ 
gurate a plan which would do away with 
the evil, but nothing tangible has re¬ 
sulted. The farmers feel the feeding 
value of the by-product in our locality, 
and are anxious to have both the feed¬ 
ing and fertilizing value on the farm. 
They do not like to use a double set of 
cans, and I am not sure but as much 
harm would come to milk hauled In the 
same wagon with whey cans, by contact 
with germs, as comes to the milk from 
carrying the by-product home. The 
clean sharp lactic acid in whey or skim- 
milk does no harm. Lactic acid is a foe 
to the taint and gas-producing germs, 
the germs of an alkaline nature; germs 
producing a slimy or bitter condition. 
We use a clean, sharp lactic acid starter 
for butter and cheese to counteract the 
above troubles. Some milk in my ex¬ 
perience and observation causes but 
comparatively little trouble. The farm¬ 
er can see it; knows it is wrong, and 
willingly takes it home, but the other 
troubles mentioned he cannot see, and 
much less comprehends their evil ef¬ 
fects. We have therefore adopted what 
seems presently the only alternative; 
that of keeping the whey tank thorough¬ 
ly clean. A daily scrubbing with hot 
sal-soda water does the business, and it 
certainly has a marked Influence on the 
character of milk as delivered. I am 
sorry it Is true, but I have been in a 
great many factories, and it is the ex¬ 
ception to find this receptacle in condi¬ 
tion to keep whey or skim-milk clean 
enough to permit its entrance Into a 
milk can. This plan adds much to the 
value of the by-product as a food. I 
have Investigated the manufacture of 
whey and skim-milk into articles of 
commerce, and find every investigation 
bringing the same conclusion; that It is 
worth more to feed calves and pigs. 
_ H. K. OOOK. 
Price of Mi/k for Butter. 
What price should I pay for milk that 
tests four per cent butter fat to be made 
Into butter at 20 and 25 cents per pound? 
'I he milk has to be taken two miles every 
morning and delivered Into a separator. I 
keep the sklm-mllk. We run a private 
butter dairy, and as we can use more milk, 
1 thought 1 might buy more milk as cheap¬ 
ly, If not cheaper than more cows and 
make It. z. h. e. 
Minis, Mass. 
One hundred pounds of milk contain¬ 
ing four per cent butter fat should make 
about 414 pounds of butter; this selling 
at 20 cents per pound would bring 90 
cents per 100 pounds for the milk. 
Counting three cents per pound for 
manufacturing the butter leaves 77% 
cents received for 100 pounds of milk. 
It would probably not be too much for 
the one buying the milk to take 7% 
cents from this amount, which would 
leave 70 cents per 100, which he could 
afford to pay for the milk, which on the 
basis of four per cent fat would be 17 
cents a pound for the fat. 'I'he price 
that one could afford to pay for four-per¬ 
cent milk when the price obtained for 
butter is other than 20 cents can be read¬ 
ily worked out on the same basis, l. a. 
Killing Flies. —After using several of 
the preparations on the market, I have 
settled down to the use of kerosene oil 
and carbolic acid; two ounces acid to gal¬ 
lon of oil. Put on as a spray, and for the 
purpose of killing the flies. 
New York. clayton c. taylor. 
Unmate the Flocks.— There is every 
rea.son why the males should be removed 
from the pens as soon as eggs are no 
longer wanted for setting. If not wanted 
for breeding another season their meat 
will never again be worth so much. Put 
them in totally dark but ventilated quar¬ 
ters, giving feed and light for a few 
minutes twice a day. In two weeks their 
flesh will have incre.ased as much In ten¬ 
derness as in fat. If left in the light they 
will keep on the move, and be too uneasy 
to fatten. A male just from the breeding 
yards Is unfit for food. The flocks of 
hens will not be so mischievous without 
the male. The non-fertillzed eggs are the 
only proper ones for putting down. These 
will keep frorfi June to Thank.sglvlng with 
no preservative of any kind, but simply 
managing to keep the yolks from gravi¬ 
tating upward to the shells. Pack on 
ends, screw on cover, and invert flrklns 
once in 10 days. Keep in a cool room. 
F. W. PROCTOR. 
The “Beef” Horse.— The Live Stock Re¬ 
porter has the following: “The beef horse— 
the heavy draft breed—is a profitable ani¬ 
mal to grow upon all farms located within 
a corn belt. Pound for pound, he can be 
raised up to three years of age as cheaply 
as a steer, and if well bred and sound will 
bring seven cents a pound, while the steer 
will do well to bring five cents, and have 
to be fattened up to do that. The risk 
with the horse Is a little greater than with 
the steer, but as a Winter cornfield forager 
he beats the steer all to pieces. This type 
of beef horse will be found to be the best 
for the average farmer to raise, as there 
Is likely to be a continued demand at good 
prices for this kind of horse. A few men, 
natural horsemen, can perhaps do better 
in raising driver horses, but a special liking 
and knowledge of horses are necessary In 
this case, which are not required In the 
other. When this cumbersome Clydesdale 
animal gets old and decrepit, fat and lazy, 
and Is just about automobile enough to 
walk Into some Illicit horse abattoir his 
top-heavy carcass will make a dangerous 
competitor In back-block quarters for poor 
grades of beef. He should be a cinch In 
old age in Germany for sausage manufac¬ 
turers, where bolognas are born of any 
kind of meat.” 
When you write advertisers mention The 
R. N.-Y. and you will got a quick reply and 
“a square deal.” See our guarantee 8th page. 
Dc Laval 
Oeam Separators 
A boon to 
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Earn $10.- extra 
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Write for catalogue 
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Vrry vatuahlt treathe on *^Jluaint»t 
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Milk^iV^Care” 
I booklet which wo mail free. ItnoT- 
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KS™iCOWT1E 
Holds them firmly, draw* 
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E.O. NEWTON CO. 
Batavia, Ill. Catalogue FfN 
Cow Sense. 
Tlio editor has just received a copy of catalogue 
illustrative and descriptive of the 
New Improved Empire 
Cream Separator 
The author of this book refers to it as “A Trea¬ 
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conduct of the Dairy” which very brief¬ 
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This catalogue is a depailiuro from the general rule and Is unique 
in every feature of its production. It contains a fund of Inmr- 
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Vivited States Butter Extractor Co., 
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Western Ofllces—Fisher Building, Chicago, Ills. 
THERE IS NO BEHER INVESTMENT 
FOR 
THE 
DAIRY 
THAN 
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IMPROVED UNITED STATES SEPARATOR 
