1896 
THE RURAL NEW-YORKER 
How Prize Butter is Made. 
(CONTINUED.) 
taken from a churning of 25 pounds of 
butter, made from 411 pounds of milk. 
This is a trifle over six pounds to 100 
pounds of milk. The stable is cleaned 
every day, and sprinkled with plaster to 
absorb odors. No smoking is allowed at 
the stable or dairy room. 
Clean Jersey cows, brushed at each 
milking, neat milkers, pure water, and 
perfect cleanliness are essential for the 
making of a high grade of butter. The 
creamery separator removes loads of 
cow hair and filth that never should have 
found its way into the milk. I have my 
doubts about its removing the flavor that 
the milk has taken from this filth. 
Troy, Pa. Austin Leonard. 
“ The Old Dash Churn.” 
The butter that won the prize at the 
New York State Fair was made in the 
old way, with a stone churn and dash. 
The milk was set in open pans, the 
cream churned from milk set four days, 
skimmed twice a day, as we had calves 
to feed. The cream was placed in the 
churn each time when skimmed, and no 
addition of cream was made from one 
morning, but was churned the next 
morning. The cream was stirred each 
time an addition was made. 
In my opinion, the most important 
operation in making good butter is 
cleanliness, and giving good attention 
to the milk in every particular, from 
the time it is taken from the cow, until 
the butter is churned, salted and worked. 
I wash the milk clean from the butter 
and salt it, allowing about three ounces 
of salt to a pound of butter, work in the 
salt, let stand for about 12 hours, then 
work it until the brine is mostly out, 
then pack. The only objection to the 
package shown at the State Fair was 
the flavor, and that was because it was 
new ; it was perfect in every other par¬ 
ticular. I do not color the butter, as 
the color is perfect, made so by the cows. 
I keep but two cows, grade Short-horn 
and Ayrshire. The cream was not 
separated. The cows were fed grass 
and wheat bran. A “starter” was not 
used. The cream was about 24 hours 
old when churned. A great deal is said 
about making butter, and some things 
said unnecessarily; but I stood with 
those that use a creamery and separator, 
and a “ starter ”, and make a great talk 
about it, and even swell into their coats 
and vests with great pride ; but I am 
only a woman and, of course, old- 
fashioned, at least, make butter that 
way, as I make it in a butter bowl, and 
use a ladle. But I do not fear to place 
it side by side with any one’s else. 
Fulton, N. Y. mbs. thomas coles. 
Good Creamery Practice. 
Twenty-eight patrons furnish the milk 
for our creamery. The cows are grades, 
Short-horns, Jerseys, and Holsteins. 
About half the cows were fed a light 
feed of bran, hominy meal, and wheat 
middlings. The largest dairy had about 
two pounds cotton-seed meal each per 
day, with green corn fodder twice a day. 
The other dairies had no other feed ex¬ 
cept what they got from the pasture. 
The milk, after being brought to the 
factory, is strained into a weigh can, 
and a sample of each patron’s milk is 
taken every morning, and put into a jar 
with a number corresponding to a num¬ 
ber after his name. Then at the end of 
the week, samples are taken and tested 
with the Babcock tester, and every one 
receives his pay according to the amount 
of butter fat he furnishes. We have 
taken the milk on the test plan for two 
years, and it gives good satisfaction. 
From the weigh can, the milk is run 
into a receiving vat; from there through 
a Larkey heater, where it is heated to 80 
degrees F. and run through a separator. 
The cream is then put into long cooler 
pails and set into a large wooden vat, 
and after we get through separating, a 
stream of water at 52 degrees F. is kept 
running around it until the next morn¬ 
ing. The cream is then (being slightly 
acid) put into one of the Vermont Farm 
Machine Co.’s improved square-box 
churns, that runs 40 revolutions per min¬ 
ute ; one-fourth ounce of butter color is 
then added for every six coolers of 
cream, and the cream is churned for 2% 
hours. We don’t care to churn any 
quicker. The butter now is in a granu¬ 
lar form about as large as wheat ker¬ 
nels. The buttermilk is drawn off and 
the butter thoroughly washed in the 
churn, then taken out and spread on the 
butterworker and salted one ounce to 
the pound, working just enough to get 
the salt evenly through it. The butter 
is now ready for packing into 5-pound, 
10-pound, 20-pound, 30-pound or 50- 
pound spruce tubs, or made into prints, 
just as our customers order. No starter 
is used. 
In my opinion, the most important 
requisite in making butter is cleanliness, 
and the right care of the cream. 
East Freetown, N. Y. w. h. caldwell. 
Scrupulous Cleanliness Needed. 
My cows are registered Jerseys, 45 in 
number. The feed is pasture, with a 
grain ration consisting of bran, four 
parts ; oil meal, one part; corn meal, 
one part. The cream was separated with 
a Baby, No. 3, separator, operated by 
steam power. No starter was used. 
The cream was ripened in a vat arranged 
with a water bath, whereby the tempera¬ 
ture can be perfectly controlled. The 
cream was churned at 36 hours from the 
separator. Scrupulous cleanliness in 
every operation, from the cow to the 
package, and great care as to tempera¬ 
ture, I believe the most important points 
in producing fancy butter. We run a 
heavy cream, and churn at low tem¬ 
perature. GEO. W. SISSON JR. 
Potsdam, N. Y. 
No Feed but Clover Pasture. 
The prize butter was made from the 
milk of five cows, one Devon, the others 
purebred Jerseys. They were in clover 
pasture and had no other feed. The 
milk was kept in a No. 2 O. K. creamery. 
No “starter” was used. The cream 
was churned in a Davis swing churn, 
about 48 hours after being drawn. 
The buttermilk was drawn off, butter 
washed in cold water, taken from the 
churn, weighed and salted with one 
ounce of salt to every pound of butter. 
The salt was worked lightly into the 
butter, which was allowed to stand a 
few hours before a final working and 
packing ellen k. thobne. 
Skaneateles, N. Y. 
“ Starter " Gave Smaller Yield. 
My dairy is composed of natives and 
Jersey grades. I milk 25 cows, keep a 
Jersey bull and raise my cows. I feed 
mixed hay—clover and Timothy—morn¬ 
ing and noon, and corn fodder at night 
during the winter. I feed mixed winter 
feed, morning and night, the year’round. 
The cows run in pasture during summer, 
and I feed some green feed in the fall. 
I use a separator of 600 pounds’capacity, 
and run the separator and churn by 
steam. I have used the separator three 
years. Have never used a starter to my 
satisfaction ; have tried it several times, 
but have not had as good a yield of but¬ 
ter from the milk. I use a barrel churn, 
and churn the cream every day from 
May 15 to September 15, and the rest of 
the season every other day. I cool the 
cream during warm weather, to about 
55 or 60 degrees, stir and mix thoroughly 
and churn when slightly acid, at about 
55 degrees in summer and 60 in winter. 
Cleanliness and pure water and care 
of the cream are the most important 
points in good buttermaking. I wash 
the butter in the churn, and salt and 
work on the butterworker. During the 
summer, I let the butter stand on the 
worker overnight in a good, cool cellar, 
and in winter, pack after standing on 
the worker about one hour. I salt one 
ounce to the pound. The butter is all 
put up in gallon and one-half-gallon 
jars, and delivered direct to the con¬ 
731 
sumer at 25 cents per pound the year 
’round. I feed the skim-milk to calves 
and Cheshire pigs. Seymour p. Johnson. 
East Schuvler, N. Y. 
Feed, Ordinary Pasture. 
The cows were mostly grade Guern¬ 
seys. half blood. The feed was ordinary 
pasture, with fodder corn for a few days 
previous to making the butter. They 
had three quarts of corn meal each per 
day, and had been in milk from three to 
six months. A No. 3 Baby separator 
was used. A starter was used in this 
case from necessity, as the cream was 
not likely to be sour in time. The cream 
was 30 hours old, churned at 58 degrees. 
When the butter had gathered the size 
of kernels of wheat, a pailful of cold 
water was added, in which was a hand¬ 
ful of salt. It was washed in one water, 
and, after draining, put on the worker, 
and % ounce of salt to the pound 
stirred in and slightly worked. Three 
hours after, it was worked again, and 
printed. No artificial coloring was used. 
Rodman, N. Y. g. m. vroman. 
My little Kiri, Julia, was taken with a CouKh, and 
at times was prostrated with fever I began adminis¬ 
tering small doses of Jayne’s Expectorant. Every 
time it gave relief and did its work satisfactorily — 
(Mrs.) E N. WALLERIUS, Vermillion, Minn., No¬ 
vember 13, 1895. 
Easy to take and effectual, Jayne's Painless Sana¬ 
tive Pills.— Adv. 
A REAL REMEDY 
Used and Endorsed 
by Adams Ex. Co. 
one that CURES 
Curbs, Splints, Colic, 
all Lamenesses, Shoe 
Boils, Contracted ( 
and Knotted Cords, 
Callous of all kinds, 
Strained Tendons, 
Scratches, etc., will 1 
_ be found in 
TUTTLE’S ELIXIR 
1 the only standard Horse Remedy in the world. 
1 Doesn't scar or change the hair. Warranted to 
i locate lameness by remaining moist on part 
affected; the rest dries out. 
Tuttle’s Family Elixir is a safe cure for 
all pain, conquers Rheumatism, Sore Throat, 
Colds, Pneumonia, etc. Sample of either Elixir 
free for three 2-cent stamps to pay postage. 
Fifty cents buys either Elixir of any druggist, 
or it will be sent, charges paid, by 
DR. S. A. TUTTLE, Sole Proprietor, 
27 R Beverly St., - BOSTON, MASS 
BUCKLEY’S IMPROVED BASE 
We make Watering Basing for Horgeg and 
Cattle, with styles adapted to every kind of fasten¬ 
ing, at prices from 75 cents to $1.50. 
WRITE FOR CATALOGUE. 
C. E. BUCKLEY & CO.. Dover Plains. N.Y 
DIRECT-UM BIT 
Best Combination Bit made. 
Severe or Easy 
_ as you want it. 
ira.'anvt. M Sample mailed,XC !»1 .OO. 
' V Nickel Si. 50. 
RACINE MALLEABLE IRON C0„ RA w c i's N . E - 
lUbMJ 
SMOKE YOUR MEAT WITH 
iWAKI liquid extract»fsmoke 
.Circu lar.E.KRAUSER&BRD.MIIJON.PA 
Standard Green Bone and 
Vegetable Cutter Co., 
MILFORD. MASS., 
Sue. to The E. J. Roche Co. 
Warranted the only Manu¬ 
facturers of automatic 
feeding,easy running, dur- 
able Green Bone Cutters. 
56 J 0 sizes for hand & power: 
r 10 No. 10, $6 75; No 9, $7 90; 
««. No. 8. $9.50; No. 3. $16: No.4. 
?• $18; No. 2. for power, $25. 
Sent on trial. Send for cat 
THREE YOUNG JERSEY BULLS 
from dams that made 18 lbs. 8 ozs , 17 lbs. 12 
ozs., 24 lbs. 3 ozs honest printed butter In 7 days 
R F. SHANNON, PITTSBURGH, PA. 
GUERNSEYS. 
Fifty head choice Cows, Heifers 
and Bulls for Sale. 
EKLERSLIE STOCK FARM, 
RH1NECLIFF, N. Y. 
Registered Guernseys for Sale. 
Two fresh Cows and line Bull. 
T. J. HUGUS, Wheeling, W. Va. 
CRP Oil C- gall OW'AW BULL CALVES, 
lV*A OHLL extra fine, first premium. 
A. M. LA GRANGE. Fuller’s Sta., Albany Co., N.Y 
CHENANGO VALLEY E.SKr. 
Durgh, Jr., Proprietor. Dorset Horn, Shropshire and 
Ramboulllet Sheep, Dutch Belted and Jersey cattle; 
also Poland-Chlna. Jersey Red and Suffolk Pigs. 
Convert your customers to PURE POOD by COLOR¬ 
ING your butter with a BULL CALF from 
Willswood Herd 
Registered Guernsey Cattle. 
WILL8 A. SEWARD, Budd's Lake, N. J. 
SOUTH DOWNS. 
Rams, and a few choice Breeding Ewes for sale 
L. B. FREAR, Ithaca. N. Y. 
A BARGAIN 
in two Canadian-bred Shropshire Rams, one a Camp 
bell, and the other a Dryden-bred Ram Are beau¬ 
ties. and will go cheap. Paid three times what 1 now 
ask for them, as the season is advancing. Apply to 
J. C. DUN( AN, Superintendent for L. D. RUMSEY, 
Lewiston, N.Y. 
Reg. Pol an d-Ch 1 nas, 
Berkshlres & Chester Whites. 
iChoice Strains; 8-weekPlgs; 
Boars and Sows, all ages, not 
akin. Send your address for 
--- description and hard times 
prices. Hamilton & Co.. Cochranville, Chester Co., Pa. 
YOU 
CAN 
MAKE MONEY 
BY BUYING 
Poland - China 
Pigs OF US. Yours truly, for BUSINESS. 
F. H. GATES <& SONS, CH1TTENANQO, N. Y, 
YORKSHIRES 
LARGE 
ENGLISH 
Excel them all for Bacon and Family 
Pork. Pigs, young Boars and Sows 
and Yearlings for sale. Write for what 
you want. A few Cheshires for sale. 
B. J. HURLBUT, CLYMER, N. Y. 
- - ---- ■ — m m 
Large, English Yorkshire Pigs one breeding Boar- 
choice stock. LATIMER RROS , Arkport, N. V. ' 
Duroc-Jerseys and Poultry 
fashionable breeding. C. C Brawley, NewMadison.O 
Fine Duroc-Jersey Pigs^l”„.r«,r„*S- 
J. M. DANIELS, Box 206, Saratoga Springs, N. Y 
IA/i*tl| M P»/\/J Duroc-Jersey Pigs and 
C11 D I White Holland Turkeys, 
at farmers’ prices. G. C. BEARD, I airland, N. V. 
B ROWN LEGHORNS-Extra selected; $3 per trio. 
T. G. ASHMEAD, Wiiliainson. N. Y. 
onnn ferrets Trained Ferrets, that 
wV/VV are actually worked on Rabbits and 
Rats. Sold cheap. Book 0 cents. Send for free 
circular. S. & L. FARNSWORTH, New London, O 
BEEF SCRAPS 
selected and ground espe¬ 
cially for Poultry and Pigs. 
The great egg and growtn-proaucer. $2 per 100 lbs. 
BROOKS1DK POULTRY FARM, Columbus, N. J. 
HATCH Chickens 
EXCELSIOR Incubator 
Simple. Perfect, Self-Regulat¬ 
ion. Thousands in succe.-srul 
operation. I-owc-t- priced 
Ornt-clusH llatchcr made. 
GKO. II. STAIIL 
lit loiaa 6ih ><■ Qiiino.v.'in. 
LOTS OF EGGS 
when hens are fed 
cut bone, cut 
Improved ’96 
MANN’S 
CREEN BONE CUTTER 
the standard of the world. 12 
sizes. $5 and up. C. O. D. or 
On Trial. Cat’l'g free if you 
name this paper. 
F. W. MANN CO.. Milford. Mass. 
LICE 
THYMO-CRESOL 
Fleas, Ticks, Scab, Mange and 
other parasitical troubles. “The 
Cold Water Dip,” recommended 
and used by the leading Breeders and Veterinarians all over the 
_ world; non-poisonous. Mixes instantly with cold water. Sample bv 
mail 50c. For sale by all reliable dealers. Lawford Bros., Baltimore. Md., Sole Agents for U. S. 
