1900. 
317 
POINTS FOR BUTTER MAKING. 
Would you give me some hints on butter 
making? Ilow long does it want to stand 
before you take the cream off and how 
long to keep before churning? What 
temperature for churning? I never made 
butter until last Summer. l. g. h. 
Connecticut. 
From your question I understand that 
you are using shallow pans. The re¬ 
quirements for the successful use of these 
pans are: 1 . A cool room of uniform 
temperature and pure air. 2. A setting 
depth of milk of from 2 l / 2 to four 
inches. 3. A long time for setting, at 
least 36 hours in cold weather. 4. The 
removal of the cream when still sweet, 
or, at least, before it becomes lop- 
pered. The milk should be strained di¬ 
rectly into the pans when still warm 
and not disturbed until skimmed. If 
for any reason it becomes cold before 
it can be set it should be warmed to 
blood heat before setting. Good but¬ 
ter can be made by the shallow-pan sys¬ 
tem, but it is impossible, even under 
the best conditions, to get all of the 
cream in that way. There is some¬ 
what less waste of cream when Cooley 
pans are used, and infinitely less when 
a good separator does the work. 
If you wish to keep the cream for 
several days before churning, it should 
be held at a very low temperature, 
say 40 degrees, until enough is col¬ 
lected. It should then be warmed to 
about 70 degrees and kept at that 
temperature about 24 hours, or until 
it has a pronounced acid taste. Be 
careful, however, not to overdo the 
ripening process, or bitter and putrid 
flavors may be developed. Sometimes 
it is advisable, especially in cold 
weather, to add a little good butter¬ 
milk or a lactic acid ferment to hasten 
the ripening. Stir the cream occasion¬ 
ally while ripening and especially when 
warming or cooling. It should be 
churned at a temperature of about 60 
degrees. c. s. M. 
VALUE OF FEEDING STRAW. 
I notice an occasional complaint from 
correspondents of The R. N.-Y. con¬ 
cerning the high prices of feed stuffs. 
These complaints are naturally accom¬ 
panied by a wail about what it costs 
to do business with a milch cow in 
the Winter. The general farmer who 
has occasion constantly to incur feed 
bills may well pause to ask himself 
“where he is at” for all the daily work 
and routine that necessarily attaches 
to the keeping of a dairy herd. Co¬ 
operation among farmers is now the talk 
of the agricultural press and of the 
most progressive of country dwellers. 
And it is all right. To carry it a 
little nearer home, let the farmers co¬ 
operate more with their farms, and thus 
get in closer touch with supplies needed 
for feeding purposes. If the thousands 
of farmers who are now buying feed at 
high prices would so plan the use of 
their acres as to grow more concen¬ 
trates upon their own land, a relief 
from burdensome bills would naturally 
follow. The balanced ration com¬ 
pounded from supplies obtained from 
the miller or the feed dealer is pot with¬ 
out its virtues, and to those who feel 
that they can afford the hard cash 
which it requires, there is no objection 
to satisfying the dealer as well as the 
cow. On the other hand, the plan of 
growing grain for grinding, and put¬ 
ting it through the farm feed grinder, 
has a way of affording solid satis¬ 
faction to the farmer. 
The system is simple enough. First, 
we have corn, the merits of which, 
and its mode of production, are so 
well known as not to require further 
mention. But there is one cereal that 
is not nearly as well known as it should 
he—and that is emmer. This grain is 
commonly called speltz, hut I am in¬ 
formed that the bearded variety to 
which I refer is really emmer, whereas 
true speltz is beardless. It is a very 
THE RURAL NEW-YORKER 
desirable crop to grow for feeding all 
farm animals if well ground. I made 
its acquaintance six years ago, and 
my appreciation of it increases yearly. 
It is a good yielder, surpassing barley 
and oats in acreage returns, and its 
feeding qualities are excellent. It is 
the very best grain I know of as a 
nurse crop for clover, as it never lodges 
to the extent that barley and oats fre¬ 
quently do, to the injury of the young 
legumes. Sow two bushels per acre on 
land at least fairly well drained. It 
will not endure wet feet. Given a good 
gasoline engine of suitable power, a 
feed grinder of capacity sufficient to 
keep a man busy, and a bountiful sup¬ 
ply of emmer, one need not concern 
himself so much as to the price of 
feed stuffs. It will be helpful to him 
who has been in the habit of having 
the middleman balance his cream check 
as well as his rations. The ground 
emmer may, of course, be made heavier 
with ground corn, or given more protein 
with ground flaxseed, all grown on 
the farm. And why not grow flax for 
grinding? Mostly because of the pre¬ 
vailing custom of buying oil meal. An¬ 
other good use of flax is when sown 
with oats, producing a fine feed for 
horses and young stock. There are 
many more gasoline engines than grind¬ 
ers on farms; they should go together; 
and with the grains I have mentioned 
and mows of clover or Alfalfa and 
Timothy, too—with due appreciation of 
the silo, of course, but not an indis¬ 
pensable adjunct—the farmer will find 
more use for his bankbook and see 
more of the beauties of country life. 
Fond du Lac Co., Wis. h. a. bush. 
A Fodder Crop in Rhode Island. 
A. .4. T., Buttonwoods, R. I .—I want to 
ask the best crop for fodder, to he planted 
on a new piece of ground. The soil is cinite 
loose, some sandy, and has not been used 
for several years, hen manure is the kind 
of fertilizer to be used on this piece of land, 
about two acres in size. The land is very 
early, and a stream runs across the lot, 
which is 2t0 feet wide. Would oats or sil¬ 
age corn do well on such land? 
Ans.—W e assume that by “fodder” 
you mean hay or its substitute, and not 
grain. This being the case, we should 
work the ground as early as possible 
and sow oats and Canada field peas 
and as so often described in the R. 
N.-Y., cut them when the oats are soft 
and at once prepare the land and so'w 
corn thickly in drills about 3 feet apart. 
Give thorough culture and in early Sep¬ 
tember. sow rye among the corn and 
cultivate it in. Cut the corn fodder be¬ 
fore frost and the rye will grow through 
the Fall and give a forage crop next 
Spring. 
A Western Cattle Bam. 
What kind of barn is host to feed cattle 
in? Will it do to keep cattle in the barn 
all the time, or will they do better to 
have a yard for them to go in and out as 
they wish to? I have fed cattle the old 
way, but I And now that I have nothing 
left for my trouble. The cattle sometimes 
pay a little and others lose a few dollars. 
The manure in open lots washes away. If 
I feed in Summer on grass I gain some 
on cattle, but the droppings are lost. The 
time has come when, if we don’t feed the 
land it will not feed us. My landlord offers 
to build a barn if I will feed 100 head each 
year. I have five years to live out on this 
yease yet; if I live the time out I will be 
15 years on place. Ilow should barn bo 
built, lot or no lot, feed overhead or in 
some place else? h. h. s. 
Virginia, Ill. 
Indigestion. 
I have a colt that will be three years 
old next .Tune, SJhe is in good flesh and 
full of life but her urine is scanty, milky 
and rather thick. When standing in the 
stable she swells above the kidneys. A 
lit tie exercise removes swelling. Last Sum¬ 
mer she pastured in an orchard; had all 
the apples she could eat. What is wrong, 
and remedy for same? K. 
Pennsylvania. 
The filly is doubtless overfed and under¬ 
exercised and will be likely to promptly 
recover from her slight ailment if you make 
her live an outdoor life and greatly reduce 
her grain feed. Also see to it that all 
fodder is free from mold. Medicine should 
prove unnecessary. If possible feed car¬ 
rots as a part of the ration. a. s. a. 
Other Cream Separators 
Merely Discarded or Aban¬ 
doned De Laval Inventions 
It is interesting and instructive to know that nearly, if not quite, every 
cream separator that has ever been made, and certainly all that are being made 
at this time, are merely copies or imitations of some type of construction 
originally invented or developed by the De Laval Company, and either not used 
by it because of something more practical or else discarded and abandoned in 
the course of De Laval progress and utilization of later improvements. 
As earlier patents have expired some of their features have one after 
another been taken up by different imitators, so that at all times, as is the case 
to-day, every separator made in the United States or elsewhere in the world, 
utilizes some type of construction originally owned and developed by the De 
Laval Company, though some of them have never been commercially used by 
the De Laval Company because of their inferiority to other types of construction 
used by it. 
All cream separator inventions by others have been of immaterial details 
or variations, upon which patents have been taken, if at all, more for the sake 
of the name than by reason of any real value or usefulness attaching to them. 
But the De Laval Company has always been forging ahead, with its many 
years of experience and the best of experts and mechanics the whole world 
affords in its employ, so that before any expiring patent might permit the use 
of any feature of construction by imitators the De Laval Company had already 
gone so much beyond that type of construction that it was then old and out-of- 
date in the modern De Laval machines. 
The first practical continuous flow centrifugal Cream Separator was the 
invention of Dr. Gustaf de Laval in 1878, the American patent application being 
filed July 31, 1879, and issuing as Letters Patent No. 247,804 October 4, 1881. 
This was the original Cream Separator — of the “Hollow” or empty bowl 
type—and it has been followed from year to year by the various steps of cream 
separator improvement and development, all De Laval made or owned inven¬ 
tions, the American patent applications being filed and letters patent issued as 
follows: 
The original hand Cream Separator of the “Bevel Gear” type; application 
filed October 2, 1886, issuing as Letters Patent No. 356,990 February 1, 1887. 
The original hand Cream Separator of the “ Spur Gear ” type; application 
filed January 17, 1887, issuing as Letters Patent No. 368,328 August 16, 1887. 
The original Steam Turbine-driven Cream Separator; application filed Decem¬ 
ber 8, 1886, issuing as Letters Patent No. 379,690 March 20, 1888. 
The original “Tubular* shaped “hollow” bowl Cream Separator; applica¬ 
tion filed April 19, 1886, issuing as Letters Patent No. 372,788 November 8. 1887. 
The original “Disc” bowl Cream Separator; application filed May 12, 1890, 
issuing as Letters Patent No. 432,719 July 22, 1890. 
The original vertical “Blade” Cream Separator bowl, covered likewise by 
the application filed May 12, 1890, issuing as Letters Patent No. 432,719 July 
22, 1890. 
The original “Bottom Feed” Cream Separator bowl; application filed July 
24, 1889, issuing as Letters Patent No. 445,066 January 20, 1891. 
The original series of “Star* or “Pineapple Cone” shaped cylinders Cream 
Separator bowl; application filed August 24, 1893 ; issuing as Letters Patent No. 
521,722 June 19, 1894. 
The original “Curved” or “ Converging Disc ” type of Cream Separator 
bowl; application filed January 18, 1905, issuing as Letters Patent No. 829,999 
July 14, 1908. 
The original “Split-Wing” Tubular Shaft Cream Separator bowl; applica¬ 
tion filed April 29, 1898, issuing as Letters Patent No. 640,358, January 2, 1900— 
which invention, with a number of later improvements, is the type of bowl 
construction used in the De Laval machines of to-day, still covered by protect¬ 
ing patents which prevent its appropriation by would-be competitors. 
The patents thus enumerated are but a few of the more important of the 
more than 500 original Cream Separator patents owned, controlled and devel¬ 
oped by the De Laval Company during its thirty years of creation and develop¬ 
ment of the Cream Separator industry throughout the world. They are recited 
because they show in the most illustrative and conclusive manner possible De 
Laval originality and leadership from 1878 to the present day. 
In addition to these patent-protected features, the De Laval machines have 
within two years been mechanically re-designed and re-constructed in every part, 
from top to bottom, so that the new 1908-1909 line of De Laval machines are to¬ 
day, even more than at any past period, fully ten years in advance of any other 
cream separator made. 
These are the Rock-of-Gibraltar-like facts against which the mere “word 
claims ” of would-be competitors fade away like the mists of night before the 
rays of the morning sun. 
THE DE LAVAL SEPARATOR CO. 
42 E. Madison Street 
CHICAGO 
1213 & 1215 Filbert St. 
PHILADELPHIA 
Drum in & Sacramento Sts. 
SAN FRANCISCO 
General Offices: 
165 BROADWAY, 
NEW YORK. 
173=177 William Street 
MONTREAL 
14 & 16 Princess Street 
WINNIPEG 
107 First Street 
PORTLAND, 0REG. 
