852 
THE RURAL NEW-YORKER. 
November 25, 
BUTTER FROM ONE COW, 
A correspondent of The R. N.-Y. on 
page 738 asks information on butter mak¬ 
ing with one cow, and as our way is 
much less care and expense, and more 
satisfactory than the pan system, I will 
give it. We had used a creamer with 
butter worker, swing-churn and pound 
printer, with a fine herd of Jersey cows, 
making a fine quality of butter, and when 
a change in our business made it neces¬ 
sary for us to keep only one cow, we 
naturally wanted to make as good butter 
with less machinery. After some consid¬ 
eration we evolved a plan that has been 
very satisfactory. We bought two one- 
gallon carrying pails, such as dairymen 
use, and had a tinner insert a tube at the 
bottom of each one-half inch and flaring 
to three-quarters on outside, tube to be 
one inch in length, these tubes to be fit¬ 
ted securely with corks. The covers 
should have three holes punched in them 
for ventilation. The whole cost of these 
small creamers was not over 20 cents. 
If there is a rim at the bottom of pail, 
holes may be punched in them to help 
in the cooling, but they are not really 
essential. The diagram shows the cream¬ 
er. A candy pail or tub deep enough to 
hold wa^er to come up as high as the 
milk in can, and plenty of ordinary well 
water, is all that is needed to set the milk 
for cream raising. Well water at 45 de¬ 
grees is sufficient to raise the cream in 
12 hours; but if one has ice it will save 
the changing of water at each milking 
and colder water will raise the cream 
more quickly. In Summer we set our 
milk in cellar near our well, changing the 
water at each milking in hottest weather, 
but in cooler weather, it may be set on the 
back porch or any convenient place where 
it may not freeze. We prefer to have 
our cow fresh in September, and make 
Winter butter, and with this plan can 
have butter equally as good as Summer. 
We have two creamers for the first flush 
of milk, then use only one later. The 
milk is strained directly into the can and 
set in cold water to the depth of milk, 
with enough water, so as to cool the milk. 
The cream is raised in 12 hours. Care 
must be taken when drawing off the skim- 
milk, for the force is considerable of a 
full can. Draw off until the cream begins 
to show, holding the cork to lessen the 
rapid flowing and stop the cream. Shake 
the can until the cream is all loosened and 
pour in a jar to be set in a cool place 
where it may keep sweet, until there is 
enough for a churning. We churn twice 
a week usually. This cool, sweet cream 
is delicious for coffee, cereals, fruit or 
ice cream. The cool, sweet milk is very 
nutritious as a beverage at table, or for 
any cooking purposes, puddings, etc. The 
rinsings of the can with skim-milk may 
be added to the skim-milk for the table. 
The cream jar should be covered with 
a ventilated cover and stirred whenever 
new cream is added. When ready to 
churn bring the jar into a warmer room 
to ripen, or thicken, bringing it to a tem¬ 
perature of 70 degrees in Summer and 
SO degrees in Winter, and allowing it to 
stand several hours, until it is thick or 
loppered, stirring often. Churn at about 
70 degrees in any good churn. We use a 
dash churn, rinsing down with cold water, 
or tempered according to the setSOH. 
Wash butter in two or three waters; salt, 
work lightly and set away, to cool and 
dissolve salt, for an hour or so, th*n 
work thoroughly until the milk and brine 
are worked out and butter looks even in 
texture, but not oily; good butter should 
break. We make in pound rolls and cover 
with parchment paper. Of course every 
care is used to have careful milkers, clean 
utensils and pure water and salt, and our 
butter is as good as creamery butter. We 
prefer it. On no account would we re¬ 
turn to the pan or crock system of our 
grandmothers. The quantity of cream 
will vary with the amount of milk or the 
family demand. We use it freely the 
year around, and yet supply our table 
with butter and good milk. We found a 
demand for buttermilk near a city, and 
allowed more milk to go in cream for 
that purpose. The skim-milk soured 
made fine cottage cheese for sale or home 
use, thus making the value of one cow’s 
milk very remunerative, as well as a com¬ 
fort to the home. mrs. m. p. adams. 
Pennsylvania. 
THE BALKY HORSE PROBLEM. 
What Causes HP 
Have I had any experience with a balky 
horse? Yes. If so, what did I do? 
Well, that depended on the horse, the 
breed, training, and usage, combined with 
his natural disposition. Horses are like 
people, no two just alike, and what would 
cure a horse of one breed would make a 
balker of another, but the best remedy is 
good common sense, horse sense; if the 
driver does not possess that all the trea¬ 
tises that you could print for a year would 
be of no effect. Usually a balker is a 
mullet-head or mongrel, a cross of two 
or more breeds of widely different types 
and temperaments, in whose brain there 
is a conflict for supremacy to such an ex¬ 
tent that all he knows is fight; one whose 
value is easily denoted by one figure. 
The only cure for that kind is death. The 
next source in magnitude is fool buyers 
or owners, who try to make a horse serve 
a purpose for which nature never in¬ 
tended him. The endeavor usually turns 
out a spoiled horse, which sometimes can 
be helped, by placing him at work for 
which nature designed him. Then there 
is the fool horse or family pet, at whose 
training the whole family has taken a 
hand; too good to be punished, so he be¬ 
comes a spoiled child, and always more 
or less treacherous. Remedy, confine 
him to one good hand; let no one else 
feed, curry, water or drive for a year. 
At the end of that time he may become 
fairly tractable, but never certain. There 
is the balky driver; he is of two kinds; 
one is the man without confidence in 
either himself or team, who telegraphs 
his team just before he reaches a hard 
place that lie expects they will stop, and 
usually they will; cure for such a team 
is a change of driver. Then there are 
men who want a team to balk, who can 
make the best team balk in about 15 min¬ 
utes, and do it on purpose to kill time. 
For this, change the driver, and do it 
before the horses learn to enjoy it. There 
is no single remedy that can cure even a 
majority of the cases. geo. l. Gordon. 
Litchfield Co., Conn. 
Dietz Lanterns 
You never heard a man who carries a 
Dietz Cold Blast Lantern complain of 
a leaking oil pot. It’s solderfess, it’s 
tested by air pressure, leaking is an 
impossibility. Count on your fingers 
the things you think a lantern should 
be: Convenient, safe, long burning, 
never blow out, cleanly, no smoking 
or sooting, convenient locking levers— 
they are all in the Dietz. Then the 
f reatest feature of all, the one every- 
ody knows about and everybody 
prizes, is the 
“Clear, White Light of the 
DIETZ." 
You ought to know all about the lan¬ 
tern you buy. We want you to know 
all about the Dietz Cold Blast. Our 
lantern book will explain. It’s free. 
Shall we mail you a copy? 
R. E. DIETZ COMPANY, 
62 LaightSt., NEW YORK CITY. 
Established 1840. 
TANKS and TOWERS 
We Build ali. Sizes and Kinds 
CALDWELL TANKS don’t leak. 
CALDWELL TOWERS don’t fall 
down. 
Get Illustrated catalogue: also 
ask for prices, erected ready for 
use. 
W. K. CALDWELL CO. 
Louisville, Ky 
CHAIN 
HANGING 
STANCHION 
WARRINER’S 
HOLDS THE 
ANIMALS AS 
FIRMLY 
AS RIGID 
STANCHIONS 
Wr B* CRUMB, *73 Main St., ForestviIle,Coiui, 
WILDER'S 
stanchion meets the demand for a safe, 
strong, convenient fastening—one that af¬ 
fords the cow perfect freedom when stand¬ 
ing or lying down. A stanchion operated 
without removing your gloves or mittens. 
Made of hard wood; does not chill animals 
in cold weather. A happy combination of 
utility, cow comfort and cleanliness. Holds 
cattle securely for dehorning. Hung on 
pins or chains as desired. Illustrated 
catalogue and prices free. 
WILDER-STRONG IMPLEMENT CO. 
Box 20 Monroe, Mich. 
STANjCHION 
A Cream Saver 
There is no “business” in buying expen¬ 
sive cream caus and other things for 
keeping the cream nicely and at the 
same time not have the best machine 
for getting all the cream from your 
milk. The 
NATIONAL CREAM 
Height 
ONLY 
50 Inches 
SEPARATOR 
skims all the cream and geta 
it in the best possible condi¬ 
tion. The National runs 
easier, cl eans easier than 
others, and costs almost noth¬ 
ing for repairs. It pays for 
itself every year. Sola on easy 
payments or a special price 
for cash. Write to-day for 
Book No. 50. Tells the 
story convincingly. 
The Hastings Industrial Co., 
General Sales Agents, 
La Salle ic Lake Sts,, Chicago. 
Manufactured by 
National Dairy Machine Co., 
Newark, N. 1. 
TUBULAR 
Starts Fortune 
If you had a gold mine would you 
waste half the gold? Dairies are 
surer than gold mines, yet 
farmers without separators only half 
skim their milk. Tubular butter Is 
worth 25 to 35 cents. Cream is worth 
one cent fed to stock. Are yon 
wasting cream? 
harpl ® 5 
TUBULAR 
CREAM SEPARATORS 
Like a Crowbar 
Tubulars are regular crowbars— 
get right under the trouble. Get the 
cream—raise the quantity of butter 
—start a fortune for the owner. 
Write for catalog TJ-153 
THE SHARPLES SEPARATOR CO. 
WEST CHESTER, PA. 
TORONTO, CAH. CHICAGO, III. 
A Leffel Engine 
The stand-by wherever steam 
is used. Steam is the 
only dependable power. 
Letl'el Engines adapt it 
to farm uses. Horizon¬ 
tal, Upright, Portable. 
Famous for quick 
steaming on little fuel. 
Power when wanted, 
all you want. Be¬ 
fore you buy a 
power read our 
book, Power Econ 
omy and E f 11cI - 
oncy. Mailed free. 
Write for it. 
The James 
Leffel & Co., 
Box 160, 
Springfield, Ohio. 
Keep Books on Your Stock 
You would not run a hank account without keeping hooks. You 
ought not to feed stock without an accurate, record of the cost of 
every pound of feed consumed, and the net profit per animal. Von 
may l>e feeding some animals at a loss. A change of feed might 
turn the loss into gain. Some animals thrive better on one kind of 
ration than on another, and the record will toll. Again yon ought 
to know tlie nutritive value of animal food and the price at which 
each food is profitable to feed. When coni is 60 cents a bushel 
it is more profitable to Bell and substitute some other grains of 
equal nutritive value that are bringing a lower price. But after all 
tiie care and attention to such details it must be remembered that 
the whole profit of stock feeding depends upon the digestion, it is 
doubtful if more than 50 per cent, of the food is digested where no 
tonics or other aids are given the animal system, hut where medici¬ 
nal tonics are added to assist nature, iron is supplied the blood, the 
nitrates to expel the poisonous waste materials from the system 
and laxatives to regulate the bowels, the. percent of food digested 
can be kept at the maximum. Such principles are incorporated into 
Extra costof feeding Dr. Hess Stock 
Food 3 months, per average hog $ .20 
Extra profit by feeding Dr. Hess 
Stock Food, per head ..$4.50 
V 
Net profit per hog.$4.30 
kS 
fj 
Extra cost of feeding Dr. Hess 
Stock Food 3 mos. per head $ .75 
Extra profit by feeding Dr. 
Hess Stock food, per head . 7.50 
Net profit per beef. . .$6.75 
N 
the prescription of Dr. Hess (M. D„ D. V. S.). It has the recommenda¬ 
tion of the Veterinary Colleges, the Farm Papers, is recognized as a 
medicinal tonic and laxative by our own Government, and is sold on 
II written guarantee at 
5 ^ ^ ^ iD m 0 ?, 1 ‘J' SaCkS; | KX and t e i xtreme d, ‘ 
Lo lb. pail $1.60. ( West and South 
A tablespoonful per day for the average hog. 
Less than a penny a day for horse, cow, or steer. 
If your dealer cannot supply you, we will. 
Remember that from the 1st to the 10th of each month, Dr. 
Hess will furnish veterinary advice and prescriptions free if you 
will mention this paper, state what stock you have, also what stock 
food you have fed, and enclose two cents for reply. In every package 
of Dr. Hess Stock Food there is a little yellow card thatentitles you to 
this free service at any time. 
I»r. Hess Stock Book Free, if you will mention this paper, state 
how much stock you have and what kind of stock food you have used 
DR. HESS & CLARK, Ashland, Ohio. 
Also manufacturers of Dr. Iless Poultry Pan-&-ce-aand 
Instant Louse Killer. 
Instant Louse Killer Kills Lice 
