THE RURAL NEW-YORKER. 
MARCH i5 
166 
process is much the same as that employed 
in the manufacture of skim-milk cheese, 
the main difference being that the milk is 
subjected to a higher degree of tempera¬ 
ture ; while a larger amount of rennet is 
used. The curds are put into a powerful 
press and forced into the shape of long 
sticks which are afterwards dried and 
ground or sawed into small cubes, as shown 
in our picture. As in cheese-making, after 
the curds are removed, a substance known 
as whey remains. This whey is mixed 
with an equal amount of skim-milk, after 
which all the water is driven out of it by 
evaporation. This leaves a nearly solid 
<vater-free cake which is cut into little 
cubes and roasted, when it appears like 
the sample shown in the center of the pic¬ 
ture. It may be ground to different 
degrees of fineness and mixed with coffee 
or cocoa. It has received the name of lacto- 
serine. This, in brief, is the whole story of 
the process. It can be conducted on a 
large scale or performed by the man with 
one cow. Like every other enterprise of 
this nature, however, it will give the best 
results in an economical sense, when con¬ 
ducted on a large scale. It seems probable 
that it will find the greatest favor with the 
creameries that make use of the extrac¬ 
tors. 
Now for a description of our picture, the 
first illustration of these products that has 
ever been made. The brown mat upon 
which the little heaps rest is a “feeding 
cake ” for cattle made of caseine, bran and 
linseed meal. The picture shows the exact 
size of the “cake,” which weighs just one 
pound. It is as dry and hard as a board, 
and must be soaked in water or ground 
fine before it is fed to stock. Those who 
are interested in compounding feeding ra¬ 
tions on scientific principles, will study the 
following analysis of this “cake” with 
care: 
Water. 14.06 per cent. 
Protein. 33.31 percent. 
Fat. 7.02 per cent. 
Carbohydrates. 37.56 per cent. 
Ash (soluble). 6.89 per cent. 
Ash insoluble. 1.16 per cent. 
The ash ingredients are chiefly phos¬ 
phates. The cost of this cake is not given, 
but we are informed that the cost of the 
extraction of the caseine from the milk is 
so insignificant that compounds with meal, 
rice, bran and other carbonaceous sub¬ 
stances can be made that will greatly re¬ 
duce the cost of the solid or condensed food 
needed by stock. In the lower right-hand 
corner of the picture is shown a small heap 
of the caseine—the exact size of the blocks 
being given. In this form it is white in 
color, very solid and hard and with a pe¬ 
culiarly strong odor—like that of skim- 
milk cheese. In the upper right-hand cor¬ 
ner is the same product ground to the size 
of the particles shown on the lower part of 
the heap. The other heap at the top of the 
picture is a perfectly dry product of sour 
milk neutralized with soda ground to a 
fine powder. In the center of the picture 
is a heap of the lactoserine, the exact size 
of the original cubes. 
This is perhaps the most interesting of all 
these products, as it represents a utiliza¬ 
tion of the whey. It may be said that the 
caseine is merely a new form of skim-milk 
cheese capable of being used for many pur¬ 
poses for which cheese is unsuited; but the 
whey has always been a waste product. 
The heap at the lower left-hand corner is 
composed of one-third Java coffee and two- 
thirds lactoserine ground to the same de¬ 
gree of fineness as the coffee. When ground 
finer this substance is used with cocoa also. 
It is not intended that this lactoserine shall 
be used to adulterate other articles. It is 
claimed that an addition of a portion of 
lactoserine to the pure coffee will give a 
beverage more nutritious and more diges¬ 
tible while less stimulating, and hence bet¬ 
ter suited to the use of nervous people or 
invalids. Comparative analyses are inter¬ 
esting to those who wish to investigate 
such matters, and we therefore give several 
recently made by Dr. C. E. Bergstrand, of 
Sweden. 
FRO- CARBOHY- 
WATER. TEIN. FATS. DRATES. ASH. 
(Average). 
Roasted lactoserine 9.76 24.19 2.69 56.20 7.15 
Roasted Java 
coffee. 7.80 15.12 11. 61.78 4.35 
One-tUlrd coffee 
and two thirds 
lactoserine. 9,91 18.87 5.50 59.52 6.20 
Pure cocoa. 8 08 19.12 29.10 85.S0 8.45 
One-third cocoa 
and two-thirds 
lactoserine.8.S0 20.06 11.93 52.36 7.35 
What is to be the result of this producing 
“Skim-milk on the Square”—of this utili¬ 
zation of a waste ? The thought is almost 
too large for ordinary comprehension. It is 
not impossible that this discovery of a 
source of cheap food will ultimately upset 
many of our present rules of diet. With 
this caseine, oat-meal and corn-meal, or 
similar cereal foods, a chemist could easily 
produce a mixture that would show as sat¬ 
isfactory an analysis as roast beef and po¬ 
tatoes. Shall we ever reach a time when 
we will be prepared to “eat roast beef with 
a spoon” in the form of porridge? But, 
seriously, there are many possibilities with 
this newly captured food, that will afford 
a thoughtful man much careful study. The 
cheapening of food should be regarded as a 
blessing. If unfortunate results have been 
noticed as a result of some sudden cheapen¬ 
ing of the “cost of life,” they are usually 
to be traced to a failure properly to adapt 
one’s habits and ways of living to the 
change. Our society is so constituted that 
we cannot hope to cut the cost of our living 
in two without having something of a cut 
in our income. The R. N.-Y. will watch 
the development of this new industry with 
interest. 
SOME PRIZE CHEESE. 
Shortly after the meeting of the Ver¬ 
mont Dairymen’s Association, the R. N.-Y. 
asked the winners in the “ cheese contest” 
to tell it how their cheese was made. The 
following replies have come to hand. Dairy 
cheese making is too much of a “ lost art ” 
on some farms. We notice that there is 
always a good market for small, well-made 
cheese of a size just suitable for family use. 
There is a first-rate business chance for 
dairymen who will develop this feature of 
the trade. 
FROM JOHN PELTIER. 
I keep 300 cows, and the milk from which 
my cheese was made was taken from the 
entire lot, well mixed. The cows are “ na¬ 
tives,” and were at pasture without any 
grain feed. The milk was simply stirred 
with a dipper to “ aerate ” it. Three hours 
after milking, the milk was heated to a 
temperature of 84 degrees when rennet to 
the amount of four ounces to every 1,000 
pounds of milk was added. I used the iron 
test and drew off the whey when the acid 
developed. The curd was drained, salted 
and stirred. I used 2% pounds of salt to 
each 1,000 pounds of milk. The curd was 
put into the press half an hour after draw¬ 
ing, while at a temperature of 80 degrees. 
It was kept in the press 15 hours. I find 
that it takes nine pounds of milk to make a 
pound of cheese. 
East Rupert. 
FROM E. T. DANA. 
My cheese was made from milk of high- 
grade Jersey cows, which had been on pas¬ 
ture and had received no feed except grass. 
The night’s milk was drawn and strained 
in a cheese tub and the following morning’s 
milk was warmed so that the entire amount 
of the milk would be at a temperature of 
85 degrees. Then a table-spoonful of ex¬ 
tracted rennet was added and the milk was 
allowed to stand till it curdled. After 
standing till it was firm and the whey well 
out of it, the curd was cut into little inch 
squares, care beiDg taken not to jam it; 
then Iwarm whey was poured on it. 
After it had been allowed to stand again to 
drain and cool, it was cut up into small 
pieces and salted at the rate of one ounce 
to 2)4 pounds of curd. After it had been 
salted the curd was just warm, and was 
put into the hoop and pressed for two days, 
but not with a heavy weight. It was then 
taken out and cured. 
North Pomfret. 
FROM J. H. RILEY. 
New York State turns out Cheddar 
mostly, so I am told. I make cheese for a 
special trade which prefers this process— 
(American.) The largest of my cheeses do 
not exceed 40 pounds; the common ones 
mostly weigh 35 pounds, and the smallest 
are 10 pounds. They are much liked by pri¬ 
vate families, hotels, etc. I have a steadily 
growing trade for this style. For ship¬ 
ping, I put four or six in a strong, snugly- 
fitting box, and I have received no com¬ 
plaints of breakage. This is a statement 
of my process. 
Number of cows 90—natives and grade 
Jerseys. Feed: pasturage and fodder-corn. 
The night’s milk is berated and put in a 
vat around which water is allowed to run 
during the night; after it has been put into 
the vat the milk is dipped and thoroughly 
stirred four times for 10 minutes each time 
at intervals of 15 minutes to farther cool 
and aerate it, and prevent the cream from 
rising. 
The morning’s milk is berated and added 
warm, and cream that has risen during the 
night is thoroughly incorporated with it. 
The temperature is raised to 86 degrees. 
Four ounces of Van Haslett’s rennet ex¬ 
tract are added, which renders cutting nec¬ 
essary in 45 minutes. The curd is cut fine 
and the temperature is raised slowly for 
one hour until it has reached 98 degrees, 
while the maker stirs carefully and contin¬ 
uously at intervals of five or 10 minutes— 
temperature 99 degrees. I draw the whey 
when the curd strings out to a length of a 
quarter to three-eighths of an inch when 
touched with a hot iron. The curd is then 
temoved to a sink, stirred and cooled to a 
temperature of from 86 to 90 degrees. It is 
salted at the rate of 2)4 pounds to 1,000 
pounds of milk, and put into the press 
where it is cooled to 84 degrees. It remains 
in the press 18 hours. I have never used 
any color. 
Sheldon. 
Grain Hay. 
GREEN OATS AND BARLEY FOR STOCK. 
“ Be kind enough to tell us what Is 
thought of the practice of cutting 
oats or other grain before it is 
ripe to be used as hay for cattle 
or horses.” 
FROM k D. C. HICKS. 
My experience the past season has led me 
to favor the use of such hay as a milk and 
butter-producing food. I have a piece of 
land—about 3)4 acres—that lies some dis¬ 
tance from the buildings, and owing to its 
location it seldom gets any barnyard ma¬ 
nure. In 1886 it was planted to potatoes, 
800 pounds of Stockbridge potato fertilizer 
being applied to the acre. The crop was 
dug early and the piece was plowed and 
sowed to winter rye. The crop from this 
sowiug was 18 bushels of rye and a ton of 
straw to the acre. Through the fall of that 
year (18S7) cattle had the run of the lot and 
in the spring of 1888 it was again plowed 
and sowed to barley to be cut for hay when 
in the milk; but a long, wet spell prevent¬ 
ed this and it ripened and was cut for 
grain, producing 80 bushels, thrashers’ 
measure. The first week in last May three 
acres of this lot were plowed, thoroughly 
worked with a pulverizer, and 1,500 pounds 
of a high-grade fertilizer were broadcasted 
on the three acres. Oats were then sowed 
at the rate of 2)4 bushels to the acre. The 
ground was then harrowed once with a 
Thomas Smoothing .Harrow followed by 
brushing and rolling. 
The oats came up evenly and grew rap¬ 
idly, and the second week in July, when in 
the milk, they were cut and dried and put 
into the barn by themselves in a bent of a 
long scaffold, where I could get at them 
for feeding in the late fall and early win¬ 
ter. I began feeding them on November 
20, giving the cows a feed of them in the 
morning and one at night, with a feed of 
early-cut clover hay between, not feeding 
any grain. The cows were in good flesh 
when I began to feed the oat hay, having 
previously for a few weeks been fed on 
clover rowen, with a feed of mangel-wur- 
zels and four quarts of wheat bran to the 
cow. I expected a falling off in the 
quantity and quality of the milk; but, 
on the contrary, there was a slight improve¬ 
ment in both, which was kept up as long 
as my oat fodder lasted—about six weeks— 
and they had not lost any flesh during that 
period. The soil of this particular piece of 
ground is a lime loam, and it is well 
drained. 
As a crop to cure for hay, I would sow 
the oats more thickly than if they were to 
be raised for the grain, and they should be 
cut when in full milk, preferably a few 
days before rather than after this state is 
reached. They are very full of juice at this 
time, and require two or three days of good 
“ hay weather ” to put them in condition 
for storing in the barn. I had nine two- 
horse loads well cured on the three acres. 
I consider it one of the best paying of my 
crops last year. 
No. Clarendon, Vt. 
FROM FRED. GRUNDY. 
Cutting green oats for hay has been tried 
to some extent in this locality, but the diffi¬ 
culty of curing the straw so that it will 
keep in the stack or mow without mold¬ 
ing, has proved the chief obstacle to the 
more general adoption of the practice. A 
great many ripe oats in the sheaf are fed to 
milch cows and also to horses, many farm¬ 
ers preferring them in this form to hay, es¬ 
pecially if the straw is bright and clean. 
I know some farmers who feed their horses 
and colts little else through the winter, pro¬ 
viding they can get them stacked before 
rain has fallen on them. A heavy rain on 
them while in the shock, ruins the straw 
for feeding purposes, making it moldy and 
dusty, in which condition it is supposed to 
be highly conducive to diseases of the re¬ 
spiratory organs Often it is a difficult 
matter to keep sheaf oats for feed any 
length of time, because of the mice which 
swarm about the mow or stacks. But for 
these destructive little pests, many farmers 
would feed sheaf oats to their horses 
throughout the greater part of the year. 
For hens that are kept in a small yard 
sheaf oats are an excellent food. 
Christian County, Ill. 
FROM J. C. STRIBLING. 
I have used oats for hay many years and 
think such hay worth more per acre—count¬ 
ing the cost of seeding—than most others 
as feed for work horses and growing colts, 
as the grain in the hay counts as far as it 
goes, but work horses should have about 
half a feed of thrashed oats or corn to com¬ 
plete the ration ; while colts do well on this 
hay alone, but do better with a little bran 
with it. Oat hay cut, wet, and bran mixed 
with it, is a fine feed for putting a large 
barrel (a desirable point) on growing Jer¬ 
seys. It makes them grow well without 
the objectionable tendency to fatten. Good 
silage is better for milkers and is also 
cheaper. Cut the oats for hay as soon as 
the heads are well grown and just as a turn 
to ripening is seen; cure about the same as 
ordinary grass hay ; but on account of the 
stiffness of the straw, oat hay may be housed 
a little sooner than grass or clover. I have 
now growing five kinds of hay grasses, three 
hay clovers and four kinds of vetches; but on 
some lands here none of these do so well as 
oats for hay. In fact all the oats intended 
for feeding in the straw should be cut green 
for hay, as it saves the expense of binding 
and the hay can be housed with less risk 
from rains. I new have nearly 10 acres 
sown to winter vetches and oats mixed, and 
hay made from these is a complete ration 
for road or race-horses, and some of it was 
shipped from here to New York for feeding 
race-horses. The only drawback to oat hay 
is that the rats play havoc with it. 
Pendleton, S. C. 
BARLEY HAY IN CALIFORNIA. 
I spent last summer in Southern Cali¬ 
fornia, reaching there the last of May. At 
the time of my arrival the barley crop had 
all been harvested for hay, while part of 
that intended for grain was still standing. 
As the stacks of barley hay were in the 
fields, I had good opportunity of noting the 
quality of the hay, and observing how it 
was used by the farmers. For making 
barley hay a“ sack” containing 100 to 110 
pounds of barley, is sown per acre, upon 
freshly prepared ground, during the 
winter. When maturing but before the 
grains are ripe the barley is cut with a 
mower and gathered with a hay rake, when 
dry, and secured in stacks carelessly con¬ 
structed, as there is little or no danger of 
rain in May. About all of the hay sold in 
cities is baled, and most of the enterpris¬ 
ing farmers bale it for home use, as then it 
can be kept in compact form with little 
waste, in sheds. 
Owing to the climate weeds do not spring 
up in the stubble fields after the grain is 
removed, and the shatterings drop seed 
enough for a second crop, so that the fol¬ 
lowing year a “ voluuteer” crop is very 
common. As the ground is not touched 
with the plow or other tool for the second 
crop, this volunteer crop costs very little. 
It is quite common to cut the sowed crop 
for grain, and the following year use the 
volunteer crop for hay. As the crop upon 
plowed ground groiVs quite rankly, it does 
not usually make as good hay as the vol¬ 
unteer crop, which is finer and more desir¬ 
able. By cutting the barley hay before the 
heads are dry enough to break up, there is 
plenty of grain with the hay to make feed 
rich enough of itself for maintaining 
horses that do not work hard, as well as 
cows. The yield is from one and one-half 
to two and one-half tons per acre. Beard¬ 
ed barley is commonly used, though I saw 
a neardless variety which was strongly rec¬ 
ommended. In this case the barley beards, 
instead of being from two to four inches 
long, were merely short stubs a quarter to 
a half inch in length, with a rounded, 
blunt end. The grain resembled common 
barley. 
Farmers who keep stock at the East and 
