1906. 
THE RURAL NEW-YORKER. 
879 
A POUND OF BUTTER. 
From Feed to Table. 
Part I. 
Two questions are constantly being 
asked, “How is good dairy butter made?” 
and “How can I make certified milk?” 
T he first question comes from people new 
at the business who have a few .cows and 
want to make the most of them. The 
other comes from enterprising farmers 
who are tired of selling milk at two or 
three cents a quart. These latter have 
good cows, and are willing to go to a 
reasonable expense to satisfy a fair board 
of health if they can sell milk at a fair 
price. We shall take these questions up 
and try to make them clear. There is 
apparently a good demand for high-class 
dairy butter. We shall give no argument 
for or against the plan of separating 
cream and making butter at home as 
compared with selling milk or cream to 
a creamery. We merely give, in some 
detail, a statement of how such butter is 
made. 
I went to the dairy of Dr. E. M. Santee, 
of Cortland, N. Y., for information. Dr. 
Santee has been very influential in im¬ 
proving the milk supply of Cortland. 
Milk sellers pay a small license and 
dairies are carefully inspected. The plan 
has proved so successful that in the last 
political campaign the city government 
put as one plank in their platform the 
statement that the strict supervision of 
the milk trade has resulted in the lowest 
infant death rate in the State! This 
seems to be the first time that the milk 
question has been made a political issue. 
1 )r. Santee has just built a new dairy 
barn, which he claims is as nearly sani- 
out with cold or hot water. As the ends 
slope up to the floor level the wash water 
can be swept out, leaving the manger 
sweet and clean. No germs either of dis¬ 
ease or those that harm milk will be left 
on the concrete. 
The drop back of the cattle is also of 
concrete, though deeper than the manger. 
The floor between the rows of cows slopes 
to the drop on either side with grooves 
cut in it so as to drain off quickly. The 
drops are made absolutely tight, with no 
drains running away from them. No 
drains are wanted here to carry off the 
best part of the manure and leave a bad 
smelling hole under the cows. I have 
been in old-fashioned stables where auger 
holes were cut in the floor to let off the 
liquids! The contrast between such a 
plan and this system of tight concrete 
floors is very great. Plaster and fine 
straw are used in the drops to absorb the 
liquids and they can be washed out as the 
mangers are. The stalls are made of iron 
pipes as shown in the picture. These sep¬ 
arate the cows and are better than wooden 
partitions, because they admit air and 
light and can be kept clean by wiping 
them off every day. As will be seen the 
floor of the stable is kept well bedded. 
In such a stable, witli fair care regu¬ 
larly given, it would be well-nigh impos¬ 
sible for dust to accumulate or foul smells 
to abound. Some people have read stories 
of how picnic dinners have been served in 
cow stables—close to the cattle. They 
will not believe it possible, because they 
know such a thing could not be done 
with comfort in an old-fashioned stable 
with soft wooden floors and dusty rafters 
Anyone can see that such a thing would 
be entirely possible in such a stable as 
this. Of course it costs more to build 
INTERIOR OF A SANITARY STABLE. 
tary as any similar building yet put up. 
As the barn, the cows and the feed are 
responsible for the milk, I shall spend 
some time in describing them. 
I he picture shows an interior view of 
stable. .There are “tie-ups” for 20 cows, 
though at present only nine cows are 
kept. You will notice that there is just 
as little wood as possible in the construc¬ 
tion. As far as possible concrete is used 
—six parts^ of sand and gravel to one of 
concrete. There are no beams or timbers 
overhead. The plan has been to avoid 
every possible shelf or corner where dust 
could gather, because dust is a carrier 
of germs, and the great object of modern 
dairying is to keep germs out of milk. 
At the left of the picture is noticed a shelf 
at the top of the concrete wall—below the 
windows. Dr. Santee says this is the 
most unsanitary feature of the stable, be¬ 
cause dust gathers here. In building 
again he would bring the windows flush 
up with the edge of the wall. 
You will notice that the old style 
wooden mangers and stalls are not used 
here. The mangers are made of concrete 
like all the rest of the floors. Notice 
also that these mangers are built with 
low walls in front and back. The old 
style wooden manger was built high in 
front, probably the worst form that could 
be thought of. Dr. Santee says that 
when inspecting stables he always cuts 
down the score when the high mangers 
are used. The worst thing about them is 
that they prevent a circulation of air and 
thus hold the dust. In addition to this it 
is impossible to keep these wooden walls 
perfectly clean. Suppose there is a tuber¬ 
culous cow eating with the rest. The 
germs of the disease would lodge in the 
ciacks or in the wood so as to make it 
almost impossible to destroy them. How 
different all this is to the low concrete 
manger shown in the picture. After the 
cows have eaten their hay, silage and 
giain this manger can be quickly washed 
such a stable than one on the old plan, 
yet a dairyman may well consider whether 
it would not be a good investment. With¬ 
out any question the demand for higher 
class milk and butter is sure to increase. 
Dr. Santee says that formerly the con¬ 
sumption of milk in Cortland averaged 
three-eighths of a quart per day for each 
inhabitant. Since a careful milk inspec¬ 
tion has been enforced this amount has in¬ 
creased to five-eighths of a quart, and in 
many cases the price has been increased. 
All over the country there is a tendency 
among consumers to discriminate be¬ 
tween good and poor milk and butter. 
Following the example set by the National 
Government, consumers will demand care¬ 
ful inspection of milk and butter. The 
Department of Agriculture is already 
working this out among the dairies of the 
District of Columbia. They have devised 
a “scale of points” to cover the condi¬ 
tions found in stables, and sooner or later 
milk producers will feel the effect of this. 
At least when a farmer builds a new sta¬ 
ble or makes over an old one he may 
well consider the future of the milk and 
butter business. I take space to discuss 
these matters of stable, cows and feed be¬ 
cause they represent 90 per cent of the 
story in producing high-class milk. No 
one makes high-class butter out of low- 
class milk! 
In ventilating this stable Dr. Santee has 
gone to the henhouse for an example. 
At intervals windows are left without 
glass and coyered with muslin cloth, such 
as is used in the “cloth-front” poultry 
houses. It will be noticed that the win¬ 
dows are small and placed above the level 
of the cows, so there is no direct draft 
upon the animals, while the air in the 
stables is constantly changed. Self-reg¬ 
istering thermometers are hung in the 
stable, making a record for each hour of 
the day. 1 he plan is to keep the temper¬ 
ature as close to 50 degrees as possible. 
H. w. c. 
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1213 Filbert Street 
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NEW YORK. 
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