1905. 
THE RURAL NEW-YORKER. 
515 
THE NEW MILK LAW. 
[The new law compels workers at milk 
stations to take out a license from the State 
Department of Agriculture.J 
I believe the law to he a good move in the 
l ight direction; as I have not as yet had an 
occasion to read the law cannot say much 
about it. The worker should be obliged at 
the time of taking or getting his license to 
take an affidavit, that in case he is licensed 
he would to the best of his ability see that 
pure, unadulterated milk would be shipped 
from the station where he is employed. As 
far as I can hear that is not done at the 
present time. w. s. a. 
Hankins, N. Y. 
It is claimed that this will give the De¬ 
partment of Agriculture a better opportunity 
to detect fraud at the stations, more espe¬ 
cially the skimming process, which is so uni¬ 
versally carried on by the middlemen. I 
fail to see how this will materially change the 
situation. My experience with men is that 
they know where their money comes from, 
and as a rule will generally obey orders, say¬ 
ing that is what they are hired for; it is 
hot tlieii- business to turn detective and wiil 
cover up all irregularities. This is my opin¬ 
ion expressed in very few words, 
Smithboro, N, Y, J, tv, ft. 
CANADIAN DAIRY STANDARDS. 
The following standards for butter and 
cheese have been adopted by the Dominion 
Department of Agriculture: 
Standards for Grading Cheese. 
First Grade. —Flavor, clean, sound and 
pure; body and texture, close, firm and silky; 
color, good and uniform ; finish, fairly even 
in size, smoothly finished, sound and clean 
surfaces, straight and square; boxes, strong, 
clean, well made and nailed. Ends to be of 
seasoned timber. Close fitting. Weights sten¬ 
ciled or marked with rubber stamp. 
Second Grade. — Flavor, “fruity,” not 
clean, “turnipy,” or other objectionable 
flavor; body and texture, weak, open, loose 
"aeidy,” too soft, too dry ; color, uneven, mot¬ 
tled, or objectionable shade; finish, very un¬ 
even In size, showing rough corners, black 
mold, dirty or cracked surfaces, soft rinds; 
boxes, too large id diameter; top edge of box 
more than one-lmif an inch below tiie top of 
the cheese. Made of light material. Ends 
made of improperly seasoned material. 
Third Grade. —Flavor, rancid, badly “off," 
anything inferior to second grade: body and 
texture, very weak, very open, showing pin¬ 
holes or porous, very “acidy,” very soft or 
very dry; color, badly mottled, or very ob¬ 
jectionable shade; finish, anything worse 
than second grade; boxes, no question of 
boxes sufficient to make third grade if other 
qualities are good. 
it would he impossible to define exactly the 
qualities or defects which may appear in 
cheese. The standards given are intended to 
indicate the range of quality for the different 
grades rather than to establish hard and fast 
rules to guide the grader. 'The expression 
"good color” means that (he color must be 
of a proper shade. There are cheap, inferior 
cheese colors used which do not give the 
proper shade no matter what quantity is 
used, 'i xie expression “clean surfaces” in tlie 
definition for first grade does not exclude 
from that grade cheese with a slight growth 
of blue mold, although it is desirable that the 
cheese should not show any signs of mold. 
“Black mold” (see definition for second 
grade) is simply the advanced stage of the 
ordinary blue mold. The following scale of 
points will indicate the relative values of the 
different divisions of quality: Flavor, 40; 
body and texture, 30; color, 15; finish and 
boxing, 15. 
Standards for Grading Creamery Butter 
First Grade. —Flavor, sound, sweet and 
clean ; body and grain, waxy, not too much 
moisture: color, even, no streaks or mottles, 
not too high ; salting, not too heavy if salt 
butter, salt all dissolved; finish, good quality 
parchment paper lining, neatly arranged, 
package well filled, bright, even surface; 
packages, well made,. of good material, and 
clean. Boxes to be of right size to hold 56 
pounds of butter when properly filled. Par¬ 
affined on inside. Neatly branded. Tubs to 
be lined with parchment paper of good qual¬ 
ity. 
Second Grade. —.Flavor, not quite clean, or 
other objectionable flavor; body and grain, 
salvy, overworked, too much moisture; color, 
slightly mottled or streaky, too high, or ob¬ 
jectionable shade; salting, too heavy, salt un¬ 
dissolved. or unevenly distributed ; finish, very 
light or poor quality parchment paper lining, 
lining not arranged to protect butter, mold 
on parchment paper, rough uneven surface, 
package not properly filled; packages, rough, 
badly made, or of poor or unseasoned mate- 
iiai, including sapwood, dirty packages, un¬ 
even weight. 
Third Grade. —-Flavor, very stale, very 
strong stable flavor, or anything inferior to 
second grade: body and grain, very salvy, 
‘mushy,” mold in butter; color, very mottled 
or otherwise inferior to second grade in re¬ 
gard to color;. salting, no question of salt 
alone sufficient to make third grade if other 
qualities are up to first grade; finish, no 
parchment lining, very rough finish, dirty 
surface; packages, inferior to second grade. 
The standarus are intended to indicate the 
range of quality for the different grades, 
rather than to establish hard and fast rules 
for the guidance of the grader. “Fresh,” or 
saltless butter will be judged on the same 
standards as for salted butter, by leaving the 
matter of salting out of the consideration. A 
package is not considered well filled if the 
butter is more than half an inch below the 
top of the package. It is very important that 
all boxes should hold only 56 pounds. No 
oilier weight should be marked thereon. Tubs 
should lie of uniform size and weight. The 
following scale of points Wiii indicate the 
relative values of the different divisions of 
quality; Flavor, 40; body or grain, 25; 
color, 10; salting. 111; finish and packing. 15. 
The expression “too much moisture" applies 
to all butter Which Contains over the legal 
limit of 10 per refit of water, or to any 
butter that according to the custom of the 
trade would he described as containing too 
much water, “Too heavy salt” means more 
salt than is generally demanded by the trade 
for Sailed butter. “Too high color” means 
over-colored. Or loo much coloring material 
used. “Objectionable shades" or unnatural 
colors are those which result from the use 
of inferior or unsuitable coloring material. 
Ottawa, Ont. r. a. RUDDiCK. 
Preserving Eggs in Barrel. 
F. It., Union, .V. V.—Having read the arti¬ 
cles on preserving eggs in sodium silicate, I 
would like to ask if a clean oak barrel would 
be a proper vessel to put them in? 
Ans.— We should not like to use a new 
oak barrel for preserving eggs by the so¬ 
dium silicate or any other process. Oak- 
wood contains tannin, which might give 
the eggs some flavor. Absolutely no 
flavors arc wanted in eggs, fresh or pre¬ 
served, but the natural taste of the egg it¬ 
self. If the barrel is well charred by fire 
inside it probably will not be objection¬ 
able. Clean glass or earthenware vessels 
are the safest for the purpose. 
Drainaqe from a Horse Barn. 
II. II. C., fihfcitxhnrtf. Moss -.—We are 
building a new barn, and wish to use the cel¬ 
lar to keep our wagons, farm tools, fertiliz¬ 
ers, etc. Can you tell us the best method 
of carrying away the liquids from the four 
horse stalls on the barn floor, so that none 
of it. will drip through into the cellar? 
Ans.— Sound lumber two inches thick, 
matched, laid double, breaking joints, 
would if carefully done prevent leaking 
below, at any rate for some time. If you 
could have a very strong foundation that 
would not give under the weight above, 
I would suggest laying matched plank and 
then covering with two inches of concrete 
made of Portland cement and coarse 
sand, then laying the floor upon this of 
matched plank. This would of course be 
more expensive. A coat of sand and 
coal-tar would make a watertight floor 
laid between plank. You can lay a regu¬ 
lar concrete floor by arching or properly 
supporting the foundation, and not use a 
plank covering. The best of all would be 
a coat of asphalt between two plankings; 
this stuff is sufficiently flexible to prevent 
cracking, but, it must be put down by 
skilled men, and they may not be .near. 
If you will use bedding freely, (dry straw 
is best), you can easily absorb all of the 
liquids, so that with the double planking, 
painting between them with coal-tar and 
the matching also with the same stuff, I 
should not anticipate any trouble. When 
the surface planks are worn, replace them 
before the animals come in contact with 
the under planks. h. e. cook. 
1 he through train had stopped at the 
little station for water. "What do you 
people do to amuse yourselves here?” 
asked the passenger with the upturned 
mustache and the bored look, who had 
stuck his head out through a car window. 
“Well, we git a lot o’ fun cornin’ to the 
deepo an fookin at the queer critters 
that goes through yere on the kvars,” re¬ 
plied the native who was lounging on the 
station platform.—Chicago Tribune. 
I Steel Frame, roun 
Built once for all Br 
preservers,most durab 
cheapest in the end. We want agents* Spefdal'terr 
togran^andfanners^hibs^JtNTERNATIONVA 
SILOS 
SIGO COMPANY, Box V, Jefferson! 
Ohi 
BEST OF SEPARATORS 
ACTUALLY FREE 
OF GOST. 
This is really the fact in the purchase of a DE 
LAVaL CREAM SEPARATOR. Any reputable 
person may buy a DE LAVAL machine on such 
liberal terms that the machine actually D9VS 
for itself. 
And it not only does this the first year, in which 
it saves its cost, but goes on doing it for fully twenty 
years to come. In the face of these facts buying 
trashy “cash-in-advance” separators, or any other 
than the best, is penny wise, dollar foolish. Such 
machines quickly lose their cost instead of SaV“ 
ing it, and then go on losing instead of saving. 
There is no possible reason why any buyer of a 
Cream Separator should be content with less than the 
DE LAA T AL, and there never was a more promising 
time to make this most profitable of all farm invest¬ 
ments. 
Send at once for new catalogue and full par¬ 
ticulars. 
The De Laval Separator Co. 
Randolph & Canal Sts., 
CHICAGO. 
1213 Filbert Street, 
PHILADELPHIA. 
9 & I I Drumm St., 
SAN FRANCISCO. 
General Offices: 
74 CORTLANDT STREET, 
NEW YORK. 
121 Youville Square, 
MONTREAL. 
75 & 77 York Street, 
TORONTO. 
248 McDermot Avenue, 
WINNIPEG. 
The Only 
Modern 
Separator 
Bowl 
Why buy a separator 
filled with bottomless cake 
pans, punched and bent 
sections of stove pipe, or 
other complicated parts ? 
The only modern 
bowl has no contrap¬ 
tions; is as simple, light 
and easily handled as any 
woman could wish. The 
illustration shows it. 
Write for catalog K-153 
and learn about the best 
and most attractive 
separator ever built—the 
Tubular. 
The Sharpies Co. 
Chicago, III. 
P. M. Sharpies 
West Chester, Pa. 
IL 
Free journal, 
How to Build, 
Plant, Fill 
and Feed. 
Ask about 
Combined 
Construc¬ 
tion of 
RED 
CEDAR 
KALAMAZOO 
TANK & SILO CO. 
Kalamazoo, Mich. 
Jin 
i 
r— 
r*- 
H ■ 
i 
r 
r 
_ 
■ 
^ - 
jfa 
r— . 
WEEDSPORT SILOS 
The three styles we build are mod¬ 
els of up-to-date silo construction. 
The cut shows the “ Weedsport 
Improved Silo." with removable 
sliding, interchangeable doors, and 
Octagon Shingle Roof. 
A Silo ‘will pay its cost in one 
year from saving in fodder and 
increase of milk, Special prices 
on orders for shipment July 1st. 
Write for Catalogue, stating size 
wanted. 
The ABRAM WALRATH CO. 
Box 83, 
WKKIISPORT, N. Y. 
DR. DAVID RODERTS 
CATTLE SPECIALIST 
offers his professional advice free to read¬ 
ers of this paper. 
CATTLE 
Owners and breeders can save hundreds 
of dollars yearly by keeping their cattle 
in a strong, healthy condition. 
ONE diseased COW endangers the whole 
herd. You can learn to avoid this dan¬ 
ger by reading my FREE booklets on the 
following ailments. 
Write for the ones you want. 
No. 1. Booklet—Abortion i n Cows. 
No. 2. Booklet—Barren Cows. 
No. 3. Booklet—Retained a fterblrth. 
No. 4. Booklet—Scours i n Calves. 
Also ) IIow to make your OWN 
No. 5. Booklet—) STOCK FOOD at home. 
Dr. David Roberts, Cattle Specialist 
414 Grand Ave., Waukesha, Wls. 2 
SILOS 
Cutters, Blowers, Engines and Hav¬ 
ing Tools. R. C. REEVES CO., 
187 Water Street, New York. 
SILOS 
Pine, Hemlock and Cypress in 200 sizes; also cutters, blowers, 
carriers, horse powers, hay presses. Catalogue free. 
HARDER MFC. COMPANY, Box 11, Coblesklll, N. Y. 
GREEN MOUNTAIN 
SILO 
The Green Mountain is supenor 
to all other Silos and is in use on 
the finest dairy fauns in the country. 
We want you to have a copy of 
our New Free Catalogue. Write 
for it now. 
Special discount if you buy early. 
Agents wanted in unoccupied 
territory. 
Note : We are manufacturers and dealers 
in Machinery and Supplies for Dairy and 
Creamery ; also Gasolene Engines. Pleas¬ 
ure Boats, etc., etc. 
Stoddard Mfg. Co., Rutland, Vt. 
' - - 
ru. 
PATENTED^flpor^fcLz r 19010: 
