THE RURAL NEW-YORKER 
March 31, 
292 
THOSE “MODEL FARM” MILK 
PRICES. 
I think Friend Rooke, on page 220 , errs 
in applying New York City prices for 
milk to the Pennsylvania man’s rich Jersey 
milk. There is no city price for such 
milk, and he further errs, when he says 
“about the only time cows pay is on 
pasture.” Verily, things are not as they 
seem. Here are the figures: In February 
and March, 1905, I kept an accurate ac¬ 
count of everything I fed. Everything 
was weighed except silage, of which we 
estimate totals, by weighing bushel baskets. 
In February we milked nine cows and in 
March eight cows. In each month four 
of them were two year old heifers fresh 
the previous June and August. During 
February we had much zero weather, and 
very cold all of March. The cows had 
water in bowls, but their care was only 
average, in a barn so cold that water 
froze in the bowls three times. During 
February we fed the following: 
700 pounds gluten feed, l%c.$ 8.75 
230 pounds oil meal, 1%C. 3.45 
611 pounds corn and oats chop.l l-10c. 6.72 
735 pounds (baled) mixed hay, 50c. cwt. 3.67 
12,600 pounds, 50 each silage, 10c. cwt 12.60 
504 sheaves fodder corn, Immature, %c 2.52 
$37.71 
Milk produced 6,162 pounds, cost per acre 
61 y, cents. 
March, Feed : 
800 pounds gluten feed, l%c.$10.00 
400 pounds oil meal, l^c. 6.00 
921 pounds corn and oats chop, 1c.... 9.21 
785 pounds mixed hay, 50c. cwt. 3.92 
12,400 pounds silage, 10c. cwt. 12.40 
Fodder corn and corn fodder. 2.48 
I suspect that he produces the milk. 
There are various ways in cooling; pour¬ 
ing in a cooler where there is a circulation 
of cold water, ice water in tank, or a 
good spring that may stand below 50 de¬ 
grees. Stir sufficiently in the 40-quart 
cans with a common stirrer until the milk 
is about the same temperature as the 
water. The milk should have this same 
attention in Winter as in Summer. 
DOUGHTY BROS. 
It has hardly been safe to advise the 
proper method of handling bottled milk. 
I have been criticised severely for advis¬ 
ing against milk aeration during the past 
years. People are, however, slowly com¬ 
ing to know that the so-called animal 
heat or animal odor is nothing more or 
less than animal manure liquefied in the 
milk. I saw two samples of milk this 
Winter produced by J. W. Shattuck of 
Norwich, N. Y.; one was put through the 
aeration and bottling process and the 
other was milked directly into the bottle; 
both cooled and kept so for 11 days. The 
first mentioned was fit to use, but showed 
signs of decay. The non-aerated bottle 
was as perfect as though milked the night 
before. It has been a slow process to 
educate people to understand that air con¬ 
taminated milk. Men who are producing 
certified milk have learned to keep the 
air in the stable as free from dust as 
possible and to protect the milk after it 
was milked from air contact unless in a 
$44.01 
Milk produced, 7,543 pounds, cost per 100, 
57 cents. 
Total for both months: Milk, 13,705 
pounds; feed $81.72, 59 6-10 cents per 
100 pounds on an average. Applying Mr. 
Rooke’s average of three cents per quart, 
or its equivalent, $1.6414 per 100, we have 
a profit of $1,049 cents per 100. 
Now let’s see how long it takes an 
average herd to pay off $7,200. If 8^4 
cows in two months produce 13,705 pounds 
milk, 17 cows will produce 137,050 pounds 
in 10 months, (giving each cow two 
months’ rest) at an average New York 
price given by Mr. Rooke, $1.6414, 
amounts to the snug sum of $1,918.70, or 
a profit of $1,438.89, for investment and 
labor. Of course the Pennsylvania man 
did not let his cows rest quite so long; 
but I want to play fair. I do not know 
Rev. Mr. Dietrich, neither do I breed 
Jerseys, but I believe that he did on a 
15-acre farm what but very few of us can 
duplicate, and his methods will bear care¬ 
ful study. Comparing the total yield of 
Deitrich’s cows, with the foregoing Hol¬ 
stein statement, we have the following: 
Holstein : 
137.050 lbs. @ $1,641/2 
per 100. $1,918.70 
80.665 lbs. @ 2.93% 
per 100 . $2,372.00 
Gain from extra price 453.30 
$2,372.00 $2,372.00 
While I here credit Mr. Dietrich with 
an extra price gain of $453.30, it in reality 
is not so much, as the cost of production 
in his case is not known, and it costs 
nearly one-third more to produce Jersey 
milk than it does Holstein, pound for 
pound, if it is very rich in butter fat. 
Rural readers, is it correct that cows 
are profitable only when on pasture? 
Hands up! Is it not a fact that they are 
the most profitable in Winter? Study the 
above cost of production again and com¬ 
pare with cost of Summer production and 
selling price of milk in your own case 
and then vote yes or no. Yours for the 
truth and a fair deal to all. 
Wayne Co., Ohio. a. hursh. 
HOW TO BOTTLE MILK. 
What is the proper way to bottle milk for 
the retail trade? Would you bottle it while 
it is ■warm, or after it has been cooled? If 
bottled warm should the bottle be cooled 
while open in water, or put into the refrig¬ 
erator? 
The proper method in bottling milk as 
to the temperature, is bottling immediately 
after the milk has been thoroughly cooled, 
before the cream has been allowed to 
rise; however, in many instances this is 
impracticable, especially where the retail¬ 
ers obtain the milk from other dairymen 
or creameries, but as the questioner asks 
whether to bottle the milk warm or cold. 
room that had been made as nearly as 
possible free from germ life. Now the 
average aeration of milk is an abomina¬ 
tion, because the air is laden with germ 
life, and the aerator is not half the time 
clean. The way to care for milk is to 
milk it as cleanly as possible, protect it 
from the air and cool it as quickly as 
possible, and keep it cold. Don’t, how¬ 
ever, try to cool a large body of milk 
without stirring it, and so have the mass 
partly cooled and partly warm. Stir it 
enough to have the whole body uniform. 
_H. E. COOK. 
Sheep Killing.—A s an Item for farmers 
to think of a short time ago one of my neigh¬ 
bors lost eight of his best sheep by worthless 
dogs, and another neighbor had 31 sheep and 
now he has but one. the other 30 torn to 
pieces and most of them killed. I hope the 
time will soon come when at least $5 tax 
will be laid on ail dogs. s. a. s. 
Oranda, Ya. 
More 
Pounds 
of Rich 
Butter 
,-... any gi> 
[ from any given herd of any given 
breed—if the co W8 reguiarl y receive 
small doses of Dr. Hess Stock 
Food, night and morning. Feeding 
cows to the limit of their digestion, 
which is so essential, is attended 
with no bad results, and stock of 
all kinds put on increased weight 
when fed 
D B HESS 
STOCK FS3D 
the prescription of Dr. Hess (M.D., 
D.V .8.). It contains tonics for the 
digestion, iron for the blood, ni¬ 
trates to expel poisonous materials 
from the system, laxatives to regu¬ 
late the bowels. The ingredients of 
Dr. Hess Stock Food have the en¬ 
dorsement of the Veterinary Col¬ 
leges and the Farm Papers. Recog¬ 
nized as a medicinal tonic and lax¬ 
ative by our own Government, and 
•old on a written guarantee at 
5^ 100 UKsackhfJ Kxee P t InCanada 
26lb,p «lVl^^. 
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. 
DR. HESS & CLARK, 
Ashland, Ohio. 
Also Manufacturers of Dr. Hess 
Poultry Pan-a-ce-a 
and Instant 
Louse i>o ,nV 
Killer. 
WORLD’S BEST BUTTER 
De Laval Separator Triumph 
at National Dairy Show 
The great Dairy Show and National Buttermakers* Con¬ 
vention held at Chicago, February loth to 24th, awarded all 
Highest Butter Prizes to entries made from DE LAVAL Sep¬ 
arator Cream, the prizes and the scores being as follows : 
GRAND PRIZE—GOLD MEDAL 
A. CARLSON, Rush City, Minn .Score 97 
SILVER MEDAL 
J. E. HOWE, Oakland, Minn .Score 96>£ 
SILVER CUPS 
E. J. SIMONSON, Milton, Wis .Score 96 
W. H. BECHTEL, Caro, Mich .Score 96 
LOUIS NIELSON, Camp Point, III.Score 96 
F. L. ODELL, Greenfield, Iowa .Score 95% 
Out of the total 610 butter entries 659 were DE LAVAL 
users, the other 51 representing the users of all other separators 
combined, while of the 496 entries scoring 90 and over, 463 
were DE LAVAL made, the other 33 covering all com¬ 
petitive users together. 
All this is in keeping with what has happened at every previous Conven¬ 
tion Contest of the National Buttermakers Association since its organization 
in 1892, all highest awards having been made, without exception, 
to DE LAVAL users. 
While in evidence of the recognition of DE LAVAL superiority by the 
best buttermakers everywhere, it is important to note that the proportion 
of DE LAVAL made entries has never been less than 85 per cent., and at the 
present great show was over 91 per cent, of the total number. 
A DE LAVAL catalogue, gladly sent for the asking, will help to make 
plain WHY under like conditions DE LAVAL cream produces butter su¬ 
perior to that which can be made in any other way. Write for it to-day. 
THE DE LAVAL SEPARATOR CO., 
Randolph & Canal Sts. 
CHICAGO 
1213 Filbert'Street 
PHILADELPHIA 
9 & 11 Drumm St. 
SAN FRANCISCO 
General Offices: 
74 CORTLANDT STREET, 
NEW YORK. 
109-113 Youville Square 
MONTREAL 
75 & 77 York Street 
TORONTO 
14 & 10 Princess Street 
WINNIPEG 
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v li 
A hired man who doesn’t‘milk your 
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