1906. 
THE RURAL NEW-YORKER 
955 
HIGH GRADE MILK. 
Can Shippers Obtain More For It ? 
Yes; every city has a limited amount of 
this kind. f. m. w. 
Selma, O. 
Does it pay the farmer or dairyman to 
produce milk that tests high above the 
standard? In our section it does not nay, 
as the man who gets our milk pays one 
price for it, so you see we have very little 
encouragement to produce quality, and we 
aim to get quantity. S. h. m. 
Elverson, Pa. 
There is no milk shipped from this sec¬ 
tion ; all is taken to creamery or cheese 
factory, or made up at home, and of 
course is paid for as per test. The cream¬ 
eries ship considerable cream, which has 
to test a certain per cent; this practically 
makes it sold by test. g. m. h. 
Charlotte, Vt. 
The farmers get the same price for 3'/ 
per cent milk that they would for five per 
cent milk. The farmers in this section 
who make milk buy cows that will give 
a large quantity, regardless of quality. In 
creamery the richer tbe milk the more it 
is worth to make into butter and the more 
the farmer gets for it. D. M. 
Lebanon, N. H. 
In my neighborhood there is no milk 
shipped, too far from railroad. The 
milk is made into butter bv a co-opera¬ 
tive creamery. The milk tests from 3'/ 2 
to six per cent butter fat. If the same 
milk was shipped to milk dealers it 
would bring no more than milk that 
tested a little above the standard. Near 
large towns where they keep small herds 
they should be able to get a higher price. 
Portersville, Pa. h. o. 
There is no milk shipped out of this 
town. What little is sold retails at six 
cents per quart and no attention paid to 
any test or standard, but poor milk 
would not go, as the customers want to 
see a good cream in the bottles. The 
East Haddain Creamery takes all the 
cream that thev can get. Where I am 
located it would be out of the question to 
ship milk away; we are so far away from 
railroad station. G. b. h. 
Moodus, Conn. 
The farmers in this vicinity are receiv¬ 
ing 3 x / 2 cents per quart for their milk. 
We have one retail dealer who pays four 
cents for milk delivered at his place. The 
one object of the farmer is to get the 
quantity of milk, usually from Holstein 
cows. A richer grade of milk must come 
from Jerseys, which, as a rule, do not 
give the quantity. I do not think it 
would pay a farmer to make a better 
grade of milk unless he retails it himself 
and has customers who are willing to pay 
more for a quart of richer milk. The 
milk in this vicinity is retailed in New¬ 
ark, the Oranges Montclair and other 
neighboring towns. o. c. w. 
Hanover, N. J. 
As to a dairy farmer obtaining more 
for a high-grade milk, I do not know 
that I can answer that question intelli¬ 
gently, as there is no milk shipped to or 
from this place that I know of. I have 
talked with some who have come from 
other places where milk is shipped to 
large cities, and they say that they can 
get no more for high grade milk. I re¬ 
tail my milk in my own city, and get 
seven cents in Summer and eight cents 
in Winter, which is one cent more than 
most of the other dealers get, but I pro¬ 
duce a high-grade article, and lay great 
stress on cleanliness. My customers ap¬ 
preciate it and I have no trouble in dis¬ 
posing of all the milk I can produce. 
New Britain, Conn. H. p. b. 
For the past 10 years I have been sell 
ing milk which has tested over four per 
cent butter fat. The milk is bought by 
the Horton Lewis Co. at Sussex. While 
the company is very desirous to have the 
extra butter fat the only premium the 
farmer gets is, the fatter the milk the 
more they want it at the stated price. 
The-'’’ do not pay any premium for extra 
Hep cent of fat. This county is under 
Borden can trade, and the prices paid 
by all are the Borden prices. The Horton 
Lewis Co. pay Borden prices without such 
rigid feed rules, which make them very 
desirable milk buyers. No, we know of 
no way, or market, we can sell to in our 
section to get a pro rata for high class 
milk. W. D. HAGGERTY. 
Sussex Co., N. J. 
In the wholesale market milk is milk 
<as long as it is up to the legal standard, 
and any extra butter fat would not bring 
an extra price, or find any readier market. 
On the other hand, on retail routes where 
milk is peddled in bottles by the pro¬ 
ducers I think extra quality in any direc¬ 
tion would count to increase the business 
and would tend to attract a better class of 
trade. To get any higher price I think one 
would need to have already an established 
reputation and business. Cleanliness 
would, in my opinion, be more desirable 
than butter fat, though the latter is de¬ 
sirable in a retail trade, but the driver 
should be a clean-cut person with clean 
overalls and jumper, his horse well 
groomed, wagon well painted and washed, 
harness in good repair and well kept, and 
collections promptly made at stated inter¬ 
vale. The man I have described would 
probably give his customers milk of the 
desired quality, and get as much for it 
as lie would justly deserve. • l. c. m’l. 
Tyngsboro, Mass. 
SUMMER FEEDING OF SILAGE. 
After 20 years feeding of silage, some 
of it in the Summer months, and under 
many conditions, I am quite sure that 
silage needs a small amount of dry rough- 
age with it to get the best results. The 
same is true of grass. Cows will do better 
with a little dry hay each day, which 
they will readilv eat in the stables, when 
on grass. While the cow never loses her 
relish for the silage, in time it seems to 
have a loosening effect upon her bowels 
that the dry feed corrects. Light, chaffy 
grain like oat dust and the like would 
have the same effect as hay. As a rule 
a man always has an amount of hay, 
clover, and stalks that go well with the 
silage. This I have done. I fed an old 
family horse, too good to be put out of 
the way, two Winters on silage, and 
nothing else, and he came out in the 
Spring fat as a seal, without any injury 
whatever. Several times I have fed dry 
cows in the Winter exclusively on well¬ 
eared silage, and sold them for fine beef 
by the first of April, giving them three 
bushels each daily, and they showed no 
bad effects, but on the other hand, a 
rapid gain in flesh. Still, cows in milk 
seem to relish, even crave, a small dry 
ration of clover, or the like, and I imag¬ 
ined that they seemed to do the better for 
it. When the cows are grazing some 
grass with the silage ration, the dry deed 
seemed to be relished more than ever. 
As to whether it increased the milk flow 
I cannot say, but I imagine it is some¬ 
thing like pie for dinner; just as much 
of everything else is eaten, and the pie 
is a relish and really adds no additional 
calories of energy. I do not believe that 
good silage destroys the utility of any 
cow Some of our cows ate silage eight 
months of the year for a dozen or more 
years, and were sold at last for butchers’ 
stock, No. 1. The inquirer ought to know 
the effect upon his cows, quite as well as 
criticising neighbors. Do they thrive, 
give good flows of milk, or indicate in 
any day that they are suffering from lack 
cf sustenance? The daily life of the 
cow is a far better criterion for judgment 
than any man’s suppose-so. Bran and 
cotton seed, with the cow peas in the 
silage, ought to make the ration pretty 
nearly a utility one. John could. 
Cow-IJorn Turnips. —Anent the note on 
Cow-horn turnips, page • 852. It seems a 
great waste-to let them decay. I also sowed 
clover (Red) and Cow-horn turnips in sweet 
corn in July, and from three-quarters acre 
I have just stored 80 barrels for cow feed, 
a material supplement to the main crop. We 
also have used them for the table, but do 
not consider them equal to the flat varieties. 
Port Chester, N. Y. w. p. 
MILK GAMS ROBi 
YOU 
Look [through a microscope at mllki 
Bet to cream inpans orcans andyou’lll 
see how they rob you. You’ll see the I 
caseine—the cheese part—forming a ' 
spidery web all through the milk. 
You’ll see this web growing thicker 
and thicker until it forms solid curd. , 
How can you expect all the cream to 
rise through that ? It can’t. This ] 
caseine web catches a third to half the 
cream. You stand that loss just as 
long as you use pans or cans for they 
haven’t enough skimming force to 
take out all the cream. But, just the 
minute you commence using Sharpies 
Dairy Tubular Cream Separator, you 
stop that loss. 
Sharpies Dairy Tubular Cream 
Separators have 10,000 times more 
skimming force than pans or cans, 
and twice as much as any other separ¬ 
ator. They get all the cream-get it 
quick-get it free from dirt and in the 
best condition for making Gilt Edge 
Butter. Caseine don’t bother the Tub¬ 
ular. The Tubular is positively cer¬ 
tain to greatly increase your dairy 
profits, so write at once for catalog ] 
1-153 and our valuable free book, I 
“Business Dairying.” 
The Sharpies Separator Co* 
West Chester, Pa. 
Toronto, Can. Chicago, III. 
KELLY 
DUPLEX 
GRINDING MILLS 
Superior to any other make. Do mors 
and better work require less power 
and produce a better grade of 
feed. Write for Catalog and 
Special Prico 
THE 
KELLY 
la the only mill 
mado with a 
double aot of grind- 
era. Easleat running 
atrongoat and moat 
durable. Eapeclally 
adaptod for gaaollno 
onglnea. 
O. S. KELLY CO., 
157 Lime St., Sprlngflold, Ohio 
me 
_ ;ream 
Harvester 
in Your 
Dairy 
The 
Easy Way 
to Get 
All the Cream 
The I. H. C. Cream Harvesters 
get the cream down to 1-10 of 1 %. 
that is down to the one thousandth 
part. 
A cream separator cannot do bet¬ 
ter than this. 
Very few can approach it. 
The Dairymaid and Bluebell 
skim satisfactorily under all condi¬ 
tions. whether milk be warm, cold, 
rich, viscid or old, whether cream 
be thin, thick or medium. 
The crank shaft is just the right 
height from the floor, no stooping 
and no reaching. The supply can 
is low enough to fill easily and yet 
high enough to discharge cream 
directly into cream can. 
They have a direct drive, im¬ 
proved bearings and are self oiling. 
The crank makes but a few revo¬ 
lutions a minute—we have made 
light running a first consideration— 
all these things help to make it run 
easy. 
In addition to the many good 
features above mentioned, they are 
very easily cleaned. 
Every machine thoroughly tested. 
All the working parts are enclosed 
in a gear box, thus insuring the 
operator against accident. Th i s also 
prevents obstacles or dirt of any 
kind from getting into the gears. 
However, every part is easily laid 
bare for any needed attention. 
The Dairymaid is a chain drive— 
the Bluebell is a gear drive sep¬ 
arator—each made in Convenient 
sizes and capacity. 
Call on the International local 
agent for catalog and particulars, 
or write us. 
Farm Science, the best book of 
the age on the subject, will aid your 
investigation. It not only treats of 
cream separators but many other 
subjects of vital interest to farmers. 
It is not only scientific but in¬ 
tensely practical. Send three 2- 
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International Harvester Company 
ol America 
(Incorporated) 
Chicago, Illinois 
The Neatest Thing on the Farm 
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Can go anywhere by curves and switches. 
Ilook the same car to our large ensilage 
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time. Cars made to run on steel channel 
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Positive chain hoist. Pans will rest on 
floor and not tip over; made of galvan¬ 
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Send a sketch of your requirements and we will send you full description 
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The Climax 
Feed and Litter 
Carrier. 
Warsaw-Wilkii\soi\ Co., 50 Highland Ave., Warsaw, N.Y* 
Manufacturers of Climax Pneumatic Ensilage Cutters, Climax Feed and Litter Carriers. 
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