i89o 
THE RURAL NEW-YORKER 
115 
silage) at noon. I am now feeding them 
four quarts of bran, two quarts of meal and 
two quarts of fine feed, in two equal feeds 
at morning and night. They are stabled in 
a warm, well lighted and well ventilated 
stable. 
I set my cream for 24 hours in a Wm. E. 
Lincoln Channel Can creamery. My churn¬ 
ing is done in a Davis Swing churn in 
which the cream usually becomes butter in 
about 20 minutes. The temperature of the 
cream is about 62 degrees and that of the 
water used about 56 degrees. In working the 
butter I use the Lincoln worker and salt 
with Higgins’s Eureka salt, using about 
one ounce of salt to one pound of butter. 
The butter is very slightly colored with 
Dutcher’s Golden Liquid color. I allow the 
cream to become sour before churning. In 
preparing the butter for market I use the 
one-pound prints and the carriers manufac¬ 
tured by F. S. Ford of Lower Cabot, Vt. My 
butter finds a ready market* in Massachu¬ 
setts and brings a very fair price. The 
sample exhibited at Plymouth scored high¬ 
er in flavor than any other shown. 
Quincy, N. H. 
FROM MRS. B. M. CRAIG. 
Our cows are grades and will average 
about 300 pounds per year. They are fed 
on the very best of hay five times a day, 
and they also get two quarts of corn-meal 
and two of bran, except when pasture is 
the very best. They are fed in winter at 
about five in the morning; then again at 
seven, 12, five and six at night. The stable 
is warm. It does not freeze much in the 
coldest weather. The milk is set in com¬ 
mon pans for 36 hours at a temperature of 
60 degrees, churned in Stoddard’s barrel 
churn and worked by hand. The cream is 
a little sour. I use l}4 ounce of salt to a 
pound of butter. Above all things I keep 
things clean in the dairy room and at the 
barn. The milk is warmed to nearly a 
scalding temperature in winter before it is 
set away. The butter is also rinsed before 
it is salted. 
Quincy, N. H. 
FROM M. H. MERROW. 
My cows are grade Jerseys. I feed them 
three times per day on rowen and good hay, 
together with one pint each of corn-meal 
and two quarts of shorts twice each day. 
They get water three times per day. The 
stable is warm ; the milk is taken from the 
odors of the stable as soon as it is drawn 
from the cow. The cream is raised by 
shallow setting in the old tin pans. It is 
set for 30 to 36 hours in a pantry adjoining 
the kitchen and skimmed twice a day and 
stirred well each time cream is added. It 
is ripened and brought to 63 degrees when 
churned. (I use the Sanborn speeded 
churn). The butter comes usually in five 
minutes. It is washed thoroughly in water 
at a temperature of 58 degrees. I pulver¬ 
ize the salt, roll the butter out on a flat 
surface, apply the salt through a sieve very 
evenly, using three-quarters of an ounce 
to the pound, roll the salt in and let the 
butter stand half an hour : then work the 
water out, and put the butter in the print. 
I am particular to get the water all out, 
and to do this, I use a flat surface and a 
roller, which I think much better than any 
butter worker I have seen. The cows are 
well cared for and kept clean. I use saw¬ 
dust for bedding. I sell milk, so I can’t tell 
how much butter each cow would make. 
New Hampton, N. H. 
A NEW MILK PRODUCT. 
Not long ago the R. N.-Y was told of a 
new process invented by a Swedish dairy¬ 
man by means of which an increased value 
is given to skim-milk and whey. An in¬ 
vestigation of the matter revealed the fact 
that the process and the product were 
actual facts. 
The following remarks by F. K. More¬ 
land, before a Pennsylvania farmers’ in¬ 
stitute, are correct so far as we are able to 
judge: 
“ I had the pleasure of spendiug five 
months during 1886 in Sweden. The extract¬ 
or had not then been introduced in America, 
and as I knew nothing of it I was of course 
on the qul vive to learn, and here is what 1 
learned—that the process of extracting 
butter direct was already being considered 
of minor importance in view of a still later 
invention, which was nothing less than a 
process giving value to a hitherto almost 
worthless product—skim-milk and whey 
the entire refuse product of the dairy. 
Surely we live in an age of progress. One 
invention in 1889 makes an entire revolu¬ 
tion in the process of butter-making, and 
another inventor steps in and increases 
manifold the value of the entire waste pro¬ 
duct of the dairy. In regard to this new 
process in dairying, I will give the results 
of my study in Sweden and let dairymen 
judge for themselves. Suppose the cream¬ 
ery has a large quantity of skim-milk. 
Now and heretofore this has had no other use 
than as food for calves and swine, and as 
such, a value under the most favorable 
circumstances of but about two cents per 
gallon. But our Swedish friends went 
further, and they handle it, not as a refuse 
product, but as a wealth-producer. 
Their process is to take a portion of this 
skim-milk and curd it, as for skim-milk 
cheese, but at a higher temperature and 
with a larger amount of rennet to make 
the precipitation more complete. The 
curds are then put in a common cheese 
press and pressed, but with a much greater 
pressure than that given to ordinary cheese, 
and the product is dried and ground, mak¬ 
ing what the inventor has called “casein.” 
This casein containing a very high percent¬ 
age of protein is valuable as an ingredient 
in feeding cakes for cattle, horses, dogs and 
poultry. By mixing a small percentage of 
this nitrogenous casein with cheaper kinds 
of grain, milling offals a valuable feeding 
cake is produced, and there is hardly any¬ 
thing in the form of feeding cakes in which 
this substance will not yet play an impor¬ 
tant part. 
Still more interesting, however,is a second¬ 
ary process, but one of primary importance. 
The whey from the process already de¬ 
scribed is mixed with the rest of the 
skim-milk, or, in other words, the whey and 
skim-milk are mixed in nearly equal 
quantities and evaporated, the result being 
a nearly solid water-free cake. Everything 
that was an element in the milk or whey has 
now been reduced to this substance and is 
ready for the process by which it is to be 
utilized. This substance is called “ lactos- 
erin” and is cut into small cubes and roast¬ 
ed and ground. In this state it is used for 
mixing with coffee, cocoa and different 
beverages, various human foods and pastries 
Swedish physicians of acknowledged repute 
have highly indorsed the value of this 
product as used for these purposes. From 
my own observation I have no doubt of 
the importance of this process. I believe 
it is to become a great factor in the dairy¬ 
ing industry. In regard to the question 
which all dairymen will ask first: What 
is the profit P I will say that three gallons 
of skim-milk will produce one pound of 
“ casein,” and three pounds of “ lactoserin.” 
The manufacturers of feeding cakes in 
Sweden pay our cents per pound for the 
“ casein,” and cocoa manufacturers pay 
five cents per pound for the “lactoserin,” 
making 19 cents for three gallons, or 
6 1-3 cents a gallon for a raw material, 
which has hitherto been hardly worth even 
two cents per gallon. While I am unable 
to give an idea of the cost of this process, yet 
I believe it is quite inconsiderable in com¬ 
parison with the results to be obtained. 
The individual farmer can estimate for 
himself the results that will accrue to him 
individually when this process has been 
placed within his own reach, and it needs 
but a glance at statistics to appreciate the 
results to the dairy industry. There were 
produced in this country last year about 
1,300,000,000 pounds of butter and 450,000,- 
000 pounds of cheese; allowing two gallons 
of skim-milk to each pound of butter and 
about one gallon of whey to each pound of 
cheese, the great waste of wealth that will 
be arrested and turned into useful channels 
may be easily understood. 
And in conclusion, I may add that it is 
a source of gratification to me that at last 
our dairymen have the prospect of being 
able to utilize, and in a profitable manner, 
all the valuable milk sugar and salts here¬ 
tofore wasted, and the great magnitude of 
the dairy industry, providing as it does 
such vast quantities of the raw material for 
this new manufacture and the marketable 
product itself, having all the nutritious 
qualities of skim-milk condensed, will 
furnish in many foi ms a cheaper article of 
food, and in many cases cheapen other 
articles of food, and thus prove an unmixed 
blessing to consumers. The extent to 
which this process may become a great in¬ 
dustry iu this country, will benefit many 
classes, and none more than the farmer. 
Such an invention could never have been 
more welcome than at the present time 
when dairying offers but a slight margin 
for profit, and it gives a promise that the 
dairy industry of this country will enter 
upon a newer and brighter era, and com¬ 
pensation be more in accordance with the 
labor performed.” 
fidtr 
CLOVER SEEDWITH O&TS 
WHAT FAMES SAY ABOUT IT, 
Notes From Different States. 
No question regarding the sowing of 
grass seeds has been so frequently asked as 
this one: “Can I sow clover with oats and 
depend upon securing a good stand ? ” 
Many farmers insist that clover must be 
sown with wheat or rye, a fall-sown crop, 
in order to thrive. The following notes 
would seem to settle the question as to the 
success of clover with oats. 
FROM JONATHAN TALCOTT. 
I almost always sow clover seed for seed¬ 
ing on oat ground, and in my ordinary 
routine of seeding, with good results as a 
rule. Ground that has yard manure 
plowed under about five inches deep for 
corn or potatoes, and which has been cul¬ 
tivated on the level system, then plowed 
eight inches deep the following spring and 
sowed to oats and seeded with clover, is in 
as good condition as is possible for that 
purpose. Such has been my practice all 
my farming life, and is the common prac¬ 
tice in this section. 
Rome, N. Y. 
FROM S. M. RICHARDSON. 
I seed both Timothy and clover with oats 
oftener than with any other grain. My 
neighbors and myself generally get good 
stands of clover sowed with oats. We in 
this part think it a good idea to roll the 
land with a heavy roller after the last 
harrowing. If one has no roller, let him 
hitch to each end of a stone boat, and 
draw it sideways, and he ean stand on the 
back edge of it and do a good job, and if he 
has no stone boat let him hitch to each end 
of a wide plank from eight to 10 'feet long, 
and by dragging this over the field he can 
do a very good job. I sow clover seed after 
the last harrowing. The work done with 
the roller or stone boat or plank is all that 
is needed in the way of covering. My soil 
is a clay loam and a sandy loam. I have 
seen good stands of clover obtained on very 
light, sandy soil seeded with oats, by using 
the roller freely. Last year one of my 
neighbors seeded clover with a seed-drill 
and didn’t use a roller of any kind. His 
clover all “missed” except where the 
wheels of the drill ran and one could see 
the rows of clover all the way across the 
field wherever the wheels ran. We 
thought that a good test. I sow oats from 
the middle of April to the middle of May 
and sometimes later. The best stand of 
clover I ever got was when the seed was 
sowed on May 20, although I think it best 
to sow in April. 
Charlevoix County, Mich. 
FROM A. L. CROSBT. 
I never sowed clover with oats except 
once and then the clover was a success, 
but the oats were not, as I only sowed one 
bushel of oats per acre in order to give the 
clover a good chance. Some .of my neigh¬ 
bors sow clover with oats and sometimes 
have a good catch, but it must be a favor¬ 
able season. If the oats can be sown very 
early the clover will get a good start before 
hot weather; but if they are sown late 
there is a poor chance of a good stand. It 
would do to sow clover with oats on any 
soil but a very sandy one, and if the ground 
was fall-plowed, then harrowed and sown 
early in spring, the clover would grow as 
well as with wheat, barring possible draw¬ 
backs due to the extra leafiness of the oats 
and the longer time before they are har¬ 
vested. 
Catonsville, Md. 
FROM DR. W. J. BEAL. 
In Southern Michigan, on a variety of 
soils, I have frequently seen land seeded to 
grass or clover with oats. If the land is in 
good condition and the spring is not a dry 
one, the catch may be a good one. Oats 
start very soon after they are sown early in 
spring and make a strong growth. The 
seeds are large compared with those of 
grass or clover and the latter stand a rather 
poor chance till the oats are off the ground. 
The best way to seed with oats, that I know 
of, is to sow the oats very thin—the thinner 
the better, even to omitting the oats alto¬ 
gether. 
Lansing, Michigan. 
FROM J. R. BIGHAM. 
Oats are the only small grain crop raised 
here on most farms. Clover is often sown 
with oats. The soil is a vegetable mold 
with a little sand on top of clay—very good 
grass land as most all prairie soil is. We 
sow oats and clover as soon as the ground 
can be prepared in the spring. I prefer 
sowing clover on fall wheat or rye where 
these crops are raised, sowing as soon as 
the frost is out of the ground in the spring. 
The objection to oats is that the grain is 
such a rank grower that it shades the 
young clover too much and exhausts the 
moisture from the soil so that the young 
clover sometimes perishes in the dry springs. 
Chatsworth, Ill. 
FROM PROF. A. J. COOK. 
Some of our best Michigan farmers, es¬ 
pecially in the southern part of the State, 
seed to clover with oats. The fact that 
they continue the practice seems to speak 
well of its success. I prefer to seed with 
wheat. The trouble with seeding to clover 
is due to the terrible droughts. These are 
pretty common with us of late years. Now 
if we knew when we would escape drought 
we would know when to seed. On the 
whole, it seems to me that the safest time, 
for seeding clover with us here in Central 
Michigan is in early spring. We are quite 
sure to have rains in March, April and May. 
These rains may so start the clover that It 
will stand the later droughts. Thus I would 
rather seed with wheat in March on light 
snows, than wait till April or May and sow 
with the oats. 
Lansing, Mich. 
FROM J. C. STRIBLING. 
For many years the plan of sowing oats 
with clover has been practised by many 
here, and I now have fine clover on gravelly 
red clay uplands and alluvial branch bottom 
lands all sown last September and October 
with about three pecks of oats to the acre 
harrowed in with a Cutaway harrow, then 
with a smoothing harrow, the clover seed 
having been sown on top. Our plan here is 
to sow not “clover with oats” but oats 
with clover; that is, when we wish to seed 
a piece of land to clover the best time to 
sow the seed is during September or early 
in October. This State being too early for 
wheat, oats, barley and rye are the supple¬ 
mentary crops, either of which does well 
with clover. Clover sown in growing 
grain in spring here is generally a failure, 
though I have seen fine clover that was 
sown on freshly prepared land in the spring 
without any small grain. During the last 
days of April when the oats were in head 
but yet green, and the clover 18 inches 
tall, the whole crop was mown last 
year and cured for hay, which I think a 
fine winter feed. Another heavy crop of 
clover was cut on the first of July, and the 
best crop—which was a fine one—was cut 
with the machine in September, and left on 
the land. The object of the last mowing 
was to destroy noxious weeds and spread a 
“foot” blanket over the clover roots to 
“keep the feet warm and head cool” so 
that it may have good health and thrive 
all winter. 
Pendleton, S. C. 
FROM E. G. FULLER. 
Clover is sown with oats just as fre¬ 
quently as with any other crop in this sec¬ 
tion ; and I think quite generally through¬ 
out the State. If the land has not been 
manured recently, a top-dressing of stable 
manure will be a big help toward insuring 
a catch, as well as helping the crop of the 
following years. Where the land is not very 
rich and cannot be manured a dressing of 
100 to 200 pounds of land plaster per acre will 
insure a catch in any ordinary season. 
The seed is usually sown before the last 
harrowing. I have a 10-acre field seeded with 
oats last spring. It was planted to corn 
in 1888 and well manured. It was plowed 
last spring and sown to oats. Clover was 
sown after the last harrrowing, and the 
field was rolled. I have an extra fine 
catch, and the oat crop was very large. 
We seed with all kinds of grain here; eveu 
with millet which must be sown rather 
thinly for this purpose. While in the 
East (in 1S87) on Houghton Farm, Orange 
County, N. Y., I seeded a field to clover 
with oats. It was clayey loam, and had 
been planted to corn the previous year, 
plowed in the spring, and top-dressed with 
stable manure. The clover was sown be¬ 
fore the last harrowing, quite early in 
