9oo 
THE RURAL NEW-YORKER- 
December 1, 
A POUND OF BUTTER . 
From Feed to Table. 
Part II. 
The ceilings of the stable are made of 
steel, so that, as we have said, there is no 
place for dust to accumulate, since every 
part can be easily washed or wiped off. 
In the picture showing the cow will be 
seen one of the cloth-covered windows, 
which provide ventilation. A self-regis¬ 
tering thermometer is also shown. This 
marks the temperature for each hour of 
the 24. It may. be said that 1 am taking 
too much time in talking about clean milk, 
but that is the basis of all successful 
dairy operations. The importance of it 
will be more and more evident as years 
go by, since consumers are learning what 
to call for. Dr. Santee tells the follow¬ 
ing story to illustrate the idea some people 
have about “old-fashioned milk”: 
TIirer* samples of milk were submitted to 
two dignified professors, who were noted 
epicureans. Sample No. 1 had been drawn 
from a cow through a sterile pipe into a 
sterile tube; at once cooled to 40 degrees 
and kept at that temperature. No. 2 was 
milked in the ordinary way from an average 
cow, in an average dairy stable. No. a was 
procured from a farmer of the old school, 
who still practised the old methods that used 
to be all too common. The committee of 
professors agreed that No. 1 was flat and 
insipid, and that it had something wrong 
with it, that No. 2 was somewhat better, 
but that No. 3 was the real article, like 
that of the days of their childhood, which 
u?>d to taste so gcod. No. l then had a 
small quantity of stable tilth quietly added 
to it and was allowed to stand one hour at 
room temperature. It was then pronounced 
O. K. 
When I was a boy I saw an old farmer 
drink out of a spring. It was pure, clear 
arc Charles B. Ackerman and his wife, 
and they know their business properly. 
When 1 asked Dr. Santee if they had 
much trouble with milk fever, garget or 
similar troubles, he said: “We never have 
trouble because Charlie watches the cows 
all the time.” Mrs. Ackerman is an ex¬ 
pert butter maker, and has taken prizes 
at the fairs for several years. 
With a clean stable and good, healthy 
cows must go an abundance of clean feed. 
Silage is fed of course. There is a new 
cement round silo close to the stable. Good 
silage is probably the most important of 
all dairy feeds. It is most useful in the 
production of sanitary milk. I asked Dr. 
Santee why the Bordens are so much op¬ 
posed to silos and silage. He says they 
are obliged to cut it all out because they 
cannot distinguish between good and bad. 
In the old-fashioned square silo or in 
the cheap, open silos there will be sure 
to be moldy or rotten silage near the cor¬ 
ners or cracks. In some cases it is not 
tramped down hard and that makes more 
spoiled stuff. If this is fed to cows the 
milk will no doubt be affected by it, and 
if it is on the premises the buyers cannot 
be sure it is never fed. Thus the Bordens 
find it safer to prohibit the use of all 
silage, though without doubt that properly 
made from mature corn in a cement or 
tight wood silo would be as safe to feed 
as green cornstalks or pasture grass. A 
ration of silage is given every Winter day 
with some dry fodder with it, for there is 
no doubt that the cows do better with 
some hay. As for grain feed, the stand¬ 
ard mixture is bran, wheat middlings, oil 
meal and gluten. The mixture varies 
with the quality of the roughage, the plan 
being to bring the ration as close as pos- 
KATRINKA BRILLIANT. RECORD 612 LBS. 4 OZ. BUTTER. 
water, but his comment was: “No good ; 
there is no taste to it.” His well at home 
was near a filthy barnyard, and the water 
was strong in taste and smell. Some 
member of his family was usually sick. 
The cattle are purebred Jerseys. One 
of them is shown at Fig. 404. This cow, 
Katrinka Brilliant 130485, has a record of 
612 pounds four ounces butter in one year, 
and some of the others are nearly or quite 
as good. The hills around Cortland are 
black with Holstein cattle, which provide 
market milk. Of course Such milk as 
these Jerseys produce could not compete 
quart for quart in the average market 
with the Holstein milk at the same price, 
although Dr. Santee claims that counting 
the cost of feed the milk from many of 
the Holsteins costs as much as that from 
his Jerseys. When it comes to butter pro¬ 
duction, however, the Jerseys are ahead. 
Dr. Santee’s plan is to breed from his best 
cows, using the best Jersey bull he can 
find, and from the most promising calves 
develop a uniform herd of 20 famous 
cows. He had just sold one heifer of 
good breeding at a low price because her 
shape and color did not suit him. 
We have heard much talk from our 
dairy experts and institute speakers about 
improving the quality of milk—that is, in¬ 
creasing the per cent of fat. Evidently it 
is possible to do this, but will it pay the 
average farmer to do so? Suppose he is 
able to produce milk testing 4H> per cent 
or more of fat, where can he ship it in 
order to get what it is worth, or must he 
make butter in order to gets its value? 
Dr. Santee says that anyone living rea¬ 
sonably near a good town or city can sell 
such milk for more than the average 
price. His best plan would be to go to 
the local board of health and have them 
test the milk and see how it is made. 
There is a great and growing demand in 
every such town for high-class milk, and 
this is the opening for farmers who have 
it for sale. There seems to be a ^ood 
opening, too, for the sale of high-class 
dairy butter, provided it is well made and 
guaranteed. The workers on this farm 
sible to one part protein to 5of carbo¬ 
hydrates and fat. .Thus, if clover or Al¬ 
falfa hay is fed with the silage less of the 
bran and oil meal will be needed than if 
Timothy were fed. Again, if the silage is 
from corn well eared out a large propor¬ 
tion of bran or oil meal will be needed to 
give the true balance. I speak of this 
to show how cattle feeding may be 
brought closer to an exact science. It is 
easy for anyone to see that this plarq of 
balancing the feeds is much surer and 
more economical than the old plan of 
feeding whatever is apparently cheapest 
or easiest to get. 
Dr. Santee has 40 acres on which he ex¬ 
pects to grow the roughage for 20 cows, 
with a fair pasture. He has a field of 
Alfalfa well started, and the soil produces 
large crops of grass. Four acres this year 
produced 53 tons of silage corn, so that 
with good crops of clover and Alfalfa it 
will be quite possible to provide for even 
a larger herd on this area. Dairying in 
this section seems to be divided into two 
types. Farmers on high-priced level land 
closer to town are able to keep good herds 
on a comparatively small area. Back fur¬ 
ther on the rougher land the hill farmers 
use more pasture, and are evidently 
obliged to handle their cattle differently. 
I should say that the farmers on the small¬ 
er level farms had the better chance. Part 
of this level ground is so stony that it 
would seem as if at least half the soil is 
covered with flat stones. To pick them all 
up would be an endless job, yet this is 
what Clark, the grass man, advises, for, 
he says, soil cannot produce a large crop 
of grain or grass when the surface is cov¬ 
ered in this way. Still, I was assured 
that crops like three tons of Timothy to 
the acre and heavy yields of oats were 
possible. In looking over some seedings 
of clover and grass I noticed that the 
plants seemed to stool out over the stones, 
the roots appearing to be well protected 
by them. Oats are grown on this farm, 
as much straw as needed, and this grain 
is good for seeding to grass and clover. 
H. W. C. 
THE HARVEST 
THAT NEVER ENDS. 
Through fall, winter, spring and summer the harvesting of 
the “milk crop” continues year in and year out. The ever 
faithful cow never fails to add a goodly sum to each year’s 
revenue from the farm. Yet how little many do towards making 
the most of her product. Hundreds of thousands of dollars are 
lost yearly by cow owners through failure to employ a centrifugal 
cream separator and thereby secure every particle of cream from 
the cow’s milk. Over 750,000 DE LAVAL users are daily proving 
that the increased gain in the quantity and quality of the 
“milk crop” is from $10.- to $15.- per cow each year when the 
DE LAVAL CREAM SEPARATOR 
is used, to say nothing of the time and labor saved. Isn’t it 
worth your while to investigate such a saving? If you own three 
or more cows the practice of economy and good business methods 
in the care of their products demands a DE LAVAL machine. 
Remember that one will last from fifteen to twenty-five years, 
and that it can be purchased upon such liberal terms that it will 
earn its cost and more while you are paying for it. Illustrated 
catalog and full particulars sent free upon request. \Vrite today. 
The De Laval Separator Co. 
Randolph & Canal Sts. 
CHICAGO. 
1213 Filbert Street 
PHILADELPHIA 
9 & 11 Drumm St. 
SAN FRANCISCO. 
General Offices: 
74 Cort/andt Street, 
NEW YORK. 
109-113 Youville Square 
MONTREAL. 
75 & 77 York Street 
TORONTO: 
14-16 Princess St. 
WINNIPEG. 
JHarlii 
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M ANY claims are made for ele¬ 
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the fact remains that more 
“Drews?’ are in use today than all 
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* * * 
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Automatic 
DREW 
Carrier 
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Drew Elevated Carrier Co., 115 Monroe St., Waterloo, Wis 
Branch Office and Warehouse:—Rome, N. Y. 
