IDS 
THE RU RAL NEW-YORKER 
RENOVATING BUTTER. 
February 
Will you give formula for making over 
ranc-id butter? t. h. a. 
Buffalo, N. Y. 
Can any reader of The R. N.-Y. tell me 
how to sweeten strong butter? m. f. 
Dutcliess Co., N. Y. 
No “strong” butter can be made 
more than passable by any home pro¬ 
cess. The renovated butter factories, 
“gatherers of every kind,” melt it, and 
with naphtha, or something akin to it, 
remove the odor, for much of it “is 
rank and smells to heaven.” Then it 
is rechurned in fresh milk, uniformly 
colored, packed, and must be branded 
“renovated” butter. It is surprising 
how well they do it; although it has a 
“salvy” appearance, it tastes very well 
when first opened, but after a little! 
In the words of the poet: 
“You may break, you may shatter the 
- vase if you will, 
But the scent of the moth-ball remains 
with it still.” 
However, you can improve it tem¬ 
porarily if you will cut it up in small 
pieces and put an ounce of saltpetre to 
every five pounds of butter. Then let 
it stand for 24 hours in fresh butter¬ 
milk, wash it out, as you would after 
churning, adding one-quarter ounce of , 
fine white sugar and one-half ounce of 
salt on the worker to each pound, and 
work it in. At this season warm both 
the sugar and salt, as t^ey will dis¬ 
solve better. This will make butter 
that is strong—if not too bad—quite 
decent, and edible, if one has not too 
fastidious a taste. 
EDWARD VAN ALSTYXE. 
FEEDING BUTTER FAT INTO MILK. 
Can butter fat be fed into milk? Jf not. 
bow are we to account for the larger 
amount of butter made in Winter from the 
same quantity of milk when on full feed 
of corn and cob meal, bran, chopped corn 
fodder and mixed hay, over Blue grass 
pasture in Summer? Long experience as 
a dairyman shows this to be a fact. 
Brown Co., Ohio. A. F. L. 
Probably most of the experiment 
stations on this continent have tried, 
at some time or another, to solve this 
question by carefully conducted experi¬ 
ments, extending over many months, 
and including many cows. So far as 
we can find out they have all come to 
about the same conclusion; namely, 
that the flow of milk may be greatly 
influenced by the amount and kind of 
food given, but that the percentage of 
butter fat in the milk cannot be ma¬ 
terially altered in this way. The physi¬ 
cal condition of the cow, and what we 
may style her mental or nervous con¬ 
dition, do seem to exert an influence 
on the fat. Otherwise there would 
seem to be no excuse for the great 
variation in test which is often expe¬ 
rienced from day to day, and even 
from milking to milking. 
The fact that a larger amount of 
butter can be made from a given 
amount of milk in Winter than in 
Summer does not necessarily prove 
that the fat is fed into the milk. In 
many dairies there will be fewer fresh 
cows and more strippers in Winter 
than in Summer, which alone would be 
enough to account for the increased 
richness of Winter milk. Many expe¬ 
rienced dairymen believe that a cow 
will give richer milk when in good 
flesh than when thin. Well-fed cows 
are apt to be in better condition in the 
Winter than when tormented with flies 
in the heat of the Summer, so possibly 
this might in a measure account for 
the increase of butter during the cold 
months. The condition of the bowels 
is also supposed by many feeders to 
have a marked influence on the fat of 
milk—looseness causing a low test, and 
fairly costive condition the reverse. If 
there is anything in this theory it will 
partially answer the question under dis¬ 
cussion, for cows are nearly always 
more loose in the bowels when on 
grass than when on Winter rations. 
In our own dairy of 15 cows the test 
for last year ran as follows: In Feb¬ 
ruary it was 3.8; in March, 3.6; April, 
3.6; May, 3.7; June, 3J3; July, 3.8; 
August, 4.1 ; September, 4.4 ; October, 
4.5; November, 4.5; December, 4.4. In 
February we were still milking a few 
strippers, but most of the milk was 
from fresh cows. In March and April 
practically all of the milk was from 
fresh cows, and the test dropped two 
points. In the latter part of May the 
cows were turned out to grass, yet the 
test for the month went up one point, 
In June it dropped one point, but this 
may be accounted for by the fact that 
two more cows freshened the latter 
part of May. From June to Novem¬ 
ber, while the cows were on grass, 
green peas and oats and fodder corn, 
the test gradually rose from 3.6 to 4.5. 
But in December, when on Winter feed 
altogether, with the addition of no 
fresh cows, instead of continuing to in¬ 
crease, the test dropped one-point. In 
this dairy, at any rate, the test seems 
to rise as the period of lactation ad¬ 
vances, independent of feed altogether. 
Quebec, Canada. c. s. m. 
ITCHING SKIN. 
I have a horse that lately has got to 
rubbing himself until sore. lie is curried 
twice daily, fed hay and corn in fair order, 
is bedded with rye straw. w. d. f 
West Virginia. 
Stop feeding corn and feed a light ration 
of whole oats and bran. See that he is 
either worked every day or given abundant 
exercise out of doors. The irritation is 
due to overfeeding and lack of exercise, 
which induce sluggish circulation of the 
blood and torpidity of the liver and kid¬ 
neys. if he has a long, coarse coat of hair 
clipping will help him at once, but if the 
stable is cold and weather severe it is 
best to leave the hair long on the legs 
Horn knees and hocks down to feet and on 
body from line of breast collar and breech¬ 
ing strap. Clip the hair from the abdo¬ 
men. This stops sweating in the stable 
and helps the indigestion and then there 
is less likelihood of itching skin. Feed 
^balf an ounce of finely granulated hypo¬ 
sulphite of soda night and morning in' his 
feed until lie is well and allow free access 
to rock salt. Give the drinking water be¬ 
fore feeding. Keep the bedding clean and 
dr y-_A. S. A. 
CONDENSERY PRICE OF MILK. 
Can you give the prices paid month by 
month for the year by the various con¬ 
densed milk factories in New York State 
for the milk they purchase? What do 
farmers who sell milk receive net? Where 
are most of those factories located? 
M. s. 
The price paid by condensery people for 
milk is as a rule the same as that paid 
by the milk shippers, in New York State. 
In fact, certain concerns engage in both 
lines of the milk business, and make no 
difference in the price paid. There are 
divisions of territory circling about New 
York City as a center. The price is 
scheduled for these different divisions, or 
zones, as they are called. There are three 
of these zones, and the price is varied five 
cents a hundred pounds for the different 
zones. The outer one calls for the lowest 
price, of course, as the freight rate is 
there the highest. This outer zone is from 
practically 200 to 400 miles from the city. 
1 he price scheduled in the outer zone for 
the year ending next March, per 100 
pounds, is as follows: April, $1.50; May, 
$1.20; .Tune, $1; July, $1.15; August, 
$1.25; September, $1.45; October, $1.60; 
November, $1.80; December, $1.S0; Janu¬ 
ary, $1.80; February, $1.S0; March, $1.60. 
There are exceptions in localities where 
prices vary from those given here, both 
above and below these figures, but as a 
rule these prices represent the situation 
quite well. Of the 15 condenseries reg¬ 
ularly scheduled in this State, eight are 
in the immediate vicinity of the writer's 
home, and three are in this county. Not 
all are engaged entirely in condensing, and 
a part of these listed condense only a 
small proportion of the milk they receive. 
There are several creameries or stations, 
not listed with the 15 where some milk is 
condensed. Two large concerns I will men¬ 
tion, viz.: Norwich and Mt. Upton, in this 
county. The prices given are net, delivered 
at the condensery. It is commonly under¬ 
stood that the sweetened and canned con¬ 
densed milk is controlled by one concern, 
but the unsweetened or plain milk fre- 
quetly sold in 40-quart cans, or in bottles, 
seems to be put up by a number of com¬ 
peting firms. It may be interesting to note 
-'oonoAn Plant, that at Norwich, produces 
.■000,000 pounds of condensed milk in a 
year, or nearly half of the whole produc¬ 
tion of the State, according to the esti- 
mates of statisticians. 
Chenango Co., N. Y. 
H. H. LYON. 
HONEST CAPACITY 
CREAM SEPARATORS 
Capacity is an important consideration in the purchase of a 
cream separator. It enters largely into the cost and value of 
the machine, and there is no way of properly gauging either 
without reference to it. 
A large capacity machine separates the same amount of milk 
in just so much less time. This saving of time means some¬ 
thing in dollars-and-cents every time the machine is used. It 
means a great deal in the course of a month or a year. More¬ 
over the wear of the machine is just so much less and it lasts 
that much longer. 
But capacity must always be determined with CLEAN 
SKIMMING under the PRACTICAL, EYERY-DAY USE CON¬ 
DITIONS,—with ordinary separator speed, cows old as well as 
fresh in lactation, milk cool as well as warm, and thick as 
well as thin cream. Capacity means nothing if any of these 
conditions have to be sacrificed to obtain it. 
Hence capacity marks one of the BIG DIFFERENCES be¬ 
tween the “ALPIIA-DISC” DE LAVAL and other cream sepa¬ 
rators. The DE LAVAL machines fully meet these conditions. 
All other machines either lack the capacity “claimed” for 
them or can only reach it through sacrifice of one or other of 
the important practical use considerations named. 
A DE LAVAL catalogue makes plain the reasons for this 
difference and is to be had for the asking. 
The De Laval Separator Co. 
42 E. Madison Street 
CHICAGO 
1213 k 1215 Filbert Street 
PHILADELPHIA 
Drumm k Sacramento Sts. 
SAN FRANCISCO. 
General Offices: 
165-167 Broadway, 
NEW YORK. 
173-177 William Street 
MONTREAL 
14 k 16 Princess Street 
WINNIPEG 
107 First Street 
PORTLAND, OREC. 
Write* 
Book. 
r'Ws- 
\m 
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Freight 
Allowed 
AMERICAN 
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IB Q Hastings St., Detroit, Mich, 
Our branches enable us to make prompt ship¬ 
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:;pjrec$% 
LABEL 
DANA’S EAR LABELS 
are stamped with any name or address with serial 
numbers. They are simple, practical and a distinct 
and reliable mark. Samples free. Agents wanted. 
C. H. DANA, 74 Main Street, West Lebanon, N. H. 
FIX YOUR ROOF 
RaDof (nuara —We will guarantee to pat 
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rusty, tin, iron, steel, paper, felt or shingle roof in 
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Roof-Fix 
r Cow comfort and cow sanitation result in more' 
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Louden stanchions give cows more comfort 
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LOUDEN MACHINERY CO., 601'.Broadway, Fairfield, la. 
