I 
THE RURAL NEW-YORKER 
April 14, 
336 
PRICES FOR MILK, CREAM AND 
BUTTER. 
The Sanitary Dairy Plant here pays for 
milk 40 cents per pound for butter fat. This, 
as I understand it, includes all of the milk, 
and the company makes a test of it, and pays 
at the rate stated. The dairy company is 
selling milk at about 8% cents a quart, or 
32 cents a gallon, and cream at the rate of 
oO cents a quart. They have not yet sold 
butter. Please tell me whether or not there 
is a profit in these prices, both to the dairy¬ 
man and the dairy company. The product is 
delivered directly by the dairymen to the 
plant each day in one delivery, and, of course, 
he gets rid of the considerable labor and 
detail of a milk route. He formerly sold 
his cream at 80 cents to $1 per gallon. He 
has been getting about 25 cents for butter. 
Furthermore, if it will take on an average 
2 Ms gallons of milk to make a pound of 
butter, which sells for 25 and 30 cents, where 
is the profit in making butter for anybody? 
The buttermilk left over will not produce 
near enough to make up the loss. M. w. H. 
Macon, Ga. 
You do not give per cent of fat in milk, 
which is very essential to know, higur- 
ing from the assumption that 254 gallons 
or 21 pounds of milk would make a 
pound of butter, we can estimate that the 
milk would surely contain four per cent 
butter fat. If we place the overrun at 15 
per cent of butter above butter fat, we 
should have 454 pounds of finished butter 
in 100 pounds of milk. At 25 cents per 
pound butter the milk would be worth 
$ 1.1254 per 100 pounds or nearly 2 / cents 
per quart, allowing the skim-milk and 
buttermilk to pay cost of manufacture, 
which it would do. At 30 cents per pound 
we should have $1.35 per 100 pounds or 
three cents per quart for the milk. Fig¬ 
uring on butter fat value in the first case 
it would be 28 cents per pound and 33^4 
cents for the last mentioned. It will be 
readily seen that 40 cents per pound fat 
is 20 per cent better than 30-cent butter 
and 40 per cent better than 25-cent butter. 
The price obtained by the dairyman for 
his cream, 80 cents to $1 a gallon, means 
nothing to me, because it might contain 20 
per cent fat, or it might have 40 per cent 
in it. If it was 40 per cent cream and 
from four-per-cent milk the price would 
equal 2 % cents per quart for the milk at 
80 cents a gallon, and 2J4 cents per quart 
at $1 per gallon. If the cream carried 
only 20 per cent fat, the milk price would 
of course be double, or 454 cents per 
quart for 80-cent cream, and 554 cents 
per quart for the $1 cream. After deter- 
m ning the exact quality of the cream it 
will be easy from these figures to get the 
exact value of any intermediate quality. 
The skim-milk from the cream would 
more than pay the cost of separation. 
Now let us figure for the dairy plant. 
If they buy four-per-cent milk at 40 cents 
per pound fat, it would be equivalent to 
3 cents per quart for the milk. If the 
milk is retailed at 854 cents mere would 
be a margin of 5 1-10 cents per quart, 
which would pay all expenses and a 
profit. Dr. Voorhees found the expense of 
selling and delivering market milk to be 
about equal to the cost of production. 
That is, if cost of production was 254 
cents per quart, and it was sold to the 
consumer at five cents, the ledger would 
balance. It will be idle to make any fig¬ 
ures on the cream at 50 cents per quart, 
because, as previously mentioned, the 
quality is not shown. It is the opinion of 
the writer that the producer will profit 
by selling his milk rather than to make 
butter or sell the milk and cream. This 
is generally true in southern latitudes, or, 
in fact, anywhere south of the purely 
dairy sections. The large wholesale butter 
and cheese manufacture necessarily fol¬ 
lows closely the cool northern latitudes 
where milk can be produced at a mini¬ 
mum cost. Ice is cheap in the Summer, 
and none at all is required by the farmer 
in the Winter. Often in the Summer 
cold well water is all the farmer needs 
to cool his night’s milk, while the morn¬ 
ing’s milk does not need cooling, as it is 
hauled at once to the factory and sepa¬ 
rated if for butter, and rennet added if 
for cheese. Home-grown feeds are quite 
cheap, cows kept in large numbers, and 
milk produced at an astonishingly low 
WARRINER’S chain 
HANGING 
STANCHION 
HOLDS THE 
ANIMALS AS 
FIRMLY 
AS RIGID 
STANCHIONS 
VV B. CRUMB, 73 Main St., Forestville.Conn. 
yRAISE YOUR CALVESV 
/ cheaply and successfully on 
Blatchford’s Calf Meal 
\ 
AND SELL THE MILK. 
Free Pamphlet - - How 
Address 
The Barwell Mills, Waukegan, 
C / 
to do it.^T 
in, \\\.r 
That Is the title of our new 216 page book. It 
tells everything anybody could possibly want to 
know about the silage subject. You can’t think 
of a question that it does not fully answer. How 
to build, from foundation up, all kinds of silos. 
All about the crops and how to cut and fill. How 
to feed, with the most complete feeding tables 
ever published. About 10 illustrations help to 
make things plain. Used as a text book In 
many Agricultural Colleges. We have alwayB i 
sold the book for 10cents, but for a limited 
time, to any reader who will ask for it, 
and name this paper, we will send a 
copy tree. Write at once. 
SILVER MFG. CO., 
Salem, Ohio. 
price. It is due to these natural condi¬ 
tions that butter and cheese prices are 
lower than milk prices, where the only 
supply is produced wholly for market 
milk and cream. There will necessarily 
be some butter produced under these con¬ 
ditions, because there will occur at any 
time a surplus which will be a total loss 
unless manufactured. Milk dealers in the 
cities are equipped with butter-making 
tools, enabling them to take care of their 
surplus, and frequently to churn over acid 
cream that would otherwise be a total 
loss. It is gratifying to get these nu¬ 
merous dairy questions from the South. 
The milk consumption in the southern 
cities is not as high as it should be, no 
doubt due to poor facilities for producing 
and handling. These dairy plants can 
equip themselves and stand between pro¬ 
ducer and consumer with a positive guar¬ 
antee that good, sweet, wholesome milk 
will be served. This will increase con¬ 
sumption, because it is uniformly good, 
and in turn call for larger supply. The 
corn crop is easily matured in the South, 
and can be depended upon to ear and 
ripen to perfection. This crop put into 
silos with all of the grain left on, and 
then balanced up with the cheap cotton¬ 
seed meal of the South should make both 
a cheap and ideal food. There is no rea¬ 
son for a low-grade milk; the Jersey cow 
is in her natural habitat in that sunny 
clime. _ h. e. cook. 
MMKTS; CAPPED HOCK. 
1. Give Instructions as to taking off warts 
from horses. 2. What is the best treatment 
for capped hock of six months standing? It 
seems to bd soft and full of water. Would 
it do to insert lance in It? w. H. h. 
Iowa. 
1. If the warts are small, wet the tops 
with acetic acid; if large, cut them out, 
taking the hard lump with them. 2. The 
fluid can be let out with the small point 
of a knife, but it is much better to draw 
it out with a small hollow needle that is 
used by veterinarians. This is the safest 
way and it may be necessary to repeat it 
two or three times to do the safest and 
best job, and then there will be a small 
bunch where it has been so long standing. 
This bunch must be opened on the back 
of the leg and not on the inside or out¬ 
side of the bunch, or you may have trou¬ 
ble. M. D. WILLIAMS, D. V. S. 
STEEL STANCHIONS 
Write for new circular and prices. 
F. R. & H. J. WELCHER, 
BUTLER ST.. NEWARK, N. Y. 
CHAIN-HANGING 
CATTLE STANCHION 
The Most Practical 
CATTLE FASTENER 
ever invented. 
Manufactured and for 
sale by 
O. H. ROBERTSON, 
Forestville, Conn. 
Dairy Talks by the EMPIRE Dairy) Maid— 
It’s to Your Interest 
It’s to your interest to get 
a cream separator that 
won’t make you more 
work than it saves. 
It’s to your interest to get a cream sep¬ 
arator that is both easy to turn and 
easy to clean. 
It’s to your interest to get a cream sep¬ 
arator that does not break down. 
It’s to your interest to get a cream sep¬ 
arator that does not wear out. 
It’s to your interest to get a separator 
that will get all the cream. Con¬ 
sequently, 
It’s to your interest first to investigate 
and then to get an 
Improved Frictionless 
Empire 
Easy Running Cream Separator. 
Here is the reason in one word: Simtlicity. 
As one of our customers says: 
"It's simply perfect because it’s so perfectly 
simple.” 
Its small light bowl with few parts, requires 
little n ichinery for turning it, and little labor 
on you. part. 
Its smooth service and few interior parts 
make it easy to clean. 
Its five compartments make it a close skim¬ 
mer. The milk is given five separate separa¬ 
tions. None of the cream can get away. 
Its superior construction—the extra materi¬ 
als and workmanship in it make it extremely 
durable. 
Its few parts make it need few repairs. 
Its years of reputation and its standing make 
you perfectly safe in buying it. 
It will make more dollars for you than any 
other separator. No question about it. 
It’s to your interest to investigate. 
Won't you, then, send your name and get 
some of the Empire books? They are good 
reading. 
Please tell how many cows you keep and 
what you do with the milk. Address 
EMPIRE CREAM SEPARATOR COMPANY, BLOOMFIELD, N. J. 
For postage. Send eight two-cent stamps and tell 
how many cows you keep and what you do with your 
milk and we will send you the ‘‘Game of EMPIRE 
Success”—the most amusing, attractive and fascin¬ 
ating game ever invented. Old and young can play. 
Bushels of fun for all the family. Handsomely 
lithographed in colors; mounted on heavy binders’ 
board 12x16 inches. 
Ask for the one you want— 
1. Full catalog and price list. 
2. “The EMPIRE Dairy Maid, ” 
3. The Switching of Hiram,(story.) 
4. ‘‘Figger it out for Yourself.” 
5. A Gold Mine for Butter Makers. 
6. Dairy Results—Dollars. 
7. Money and the Way to Make It. 
f? 
^THE BIG TRUTH 
STICK 
SMASHE5 
WORTHLESS 
* SEPARATORS 
I Put Facts and Common Sense t 
'work on a Tubular Cream Separa¬ 
tor and you know it must be easy 
to operate. Put Facts and Common Sense up against 
a back breaking, hard to wash, high can “bucket 
bowl’’ machine and you can't make yourself believe 
it is easy to operate. In the light of truth, the out- 
of-date, “bucket bowl” separators go to smash. 
Which kind for you, the 
Tubular or 
Low Can or 
Simple Bowl or 
Enclosed Gears or 
Self Oiling or 
Catalog O 153 tells all about Tubulars. Write for it. 
The Sharpies Separator Co. 
Toronto, Can. WEST CHESTER, PA. 
“Bucket Bowl*' 
High Can 
Bold Full of Parts 
Exposed Gears 
OH Yourself 
DOUBLES YOUR MONEY EVERY YEAR 
THE FAMOUS 
GREEN MOUNTAIN SILO 
Better than a bank. For every dollar you put into It you take out 
over two dollars’ worth of the sweetest, juiciest, most nutritious and 
wholesome food ever fed to stock on the farm. Every cow will be 
kept fatter and healthier and will yield 25 per cent more milk. Agents 
wanted in unassigned territory. Write for free Catalog . 
STODDARD MFC. CO., Rutland, Vt. 
How to. Make More 
Money on 
Milk 
cooling and aerating with the 
Champion your milk will keep 
from 24 to 48 hours longer—no 
‘‘returned” cans. You see the 
cooling prevents lactic-acid- 
bacteria growth and— 
The aerating drives out all 
taint from strong food or silo, 
also odors absorbed from 
•table or yard. So your milk not only keeps 
longer but makes more and better cream—pro¬ 
duces more and better flavored butter and cheese. 
That’s why your milk is worth more, that’s why 
you get _ more for it. The Champion Cooler- 
Aerator is simple, easy to clean as a pail and inex¬ 
pensive. Sent on trial. Catalogue free. Write 
today. 
Champion Milk Cooler Co.llth SL Cortland,N.Y. 
SI 
THE PHIUDELPHU 
The BEST ON EARTH. 
Has the Longest Test and Most in Use. Continuous- 
Opening from Top to Bottom. The only opening 
Roof made. 
TANKS AND TOWERS 
Ask for price and catalog. 
E. F. SCHLICHTER, 1910Market St., Pliila., Penna.. 
The International 
Is the only Silo with an Automatic, Self Adjusting- 
Hoop. Also has Continuous, Open Front, Air Tight, 
and Easy Operating Door, and a Permanent Ladder, 
always in Position. Made of Selected 2-inch Tank 
Pine. Matched, ready to set up. THE INTER¬ 
NATIONAL SILO CO., Box 91, Jefferson, O. 
