400 
April 10, 
DAIRYING IN SCHOHARIE CO., N. Y. 
Schoharie County is not so noted for 
its dairying industry as Delaware, but 
in the southern part adjoining on Del¬ 
aware county the conditions are very 
similar, and the principal business is 
dairying. We have not the railroad 
facilities for shipping milk, and so the 
■co-operative creamery is in evidence. 
This gives the farmer his skim-milk 
to raise his best heifer calves, and the 
nearby milk shippers furnish an ex¬ 
cellent market for the surplus cows. 
Formerly our nearest milk shipping 
station bought milk only from Jer¬ 
sey cows, but since its incorporation 
with other buyers it takes all milk on 
test. During the past Winter a com¬ 
petitor has been buying regardless of 
test, and many shippers have left the 
old concern. Holsteins are now the 
most popular breed, but Ayrshires are 
gaining in popularity wherever known 
as being more suitable for our steep, 
rough pastures. Jerseys are conspic¬ 
uous by their absence. But by far 
most of the dairies show no partic¬ 
ular breeding, which is to be lamented. 
Better stock would stimulate more 
interest, better care and increased 
profit. There are quite a good many 
silos, but the majority depend upon dry 
feed. Winter milk is not produced so 
largely by patrons of tbe butter cream¬ 
ery as in the shipping sections; yet we 
are able to operate the creamery all 
Winter. 
One very noticeable feature is the 
number of hand separators bought by 
patrons of the creameries in the past 
two years, thereby retaining the milk 
at home in the best possible condition 
for feeding to calves and pigs, and do¬ 
ing away with the danger of intro¬ 
ducing tuberculosis through the milk 
of some other dairy returned from 
the creamery. Then, too, the drawing, 
of the cream to the creamery is much 
THE RURAL 
more easily done than the whole milk. 
With such a market for cows at our 
very door it is to be lamented that more 
of our farmers do not head their herds 
with a pure-bred bull of some of the 
dairy breeds, save the best calves and 
cater to this market. With cows at 
$50 and $60 per head there must be 
some profit in raising them. Some 
are doing this very thing, but most 
are plodding along in the old way. Most 
of the grain is bought and only the 
MEW-YORKER 
advantage. I recently had the pleasure 
of visiting two dairies, the first a dairy 
of 90 cows, where the milk is shipped 
to the city. The owner is a good judge 
of cows, and buys any that promise a 
large milk yield. Three or four breeds 
are represented, but most show no dis¬ 
tinct breeding. The herd is kept up 
entirely by purchase. The milk from 
the other dairy goes to the creamery, 
but here a part of the cows are pur¬ 
chased. This, too, is an excellent dairy 
HOLSTEINS IN A PENNSYLVANIA PASTURE. Fig. 167. 
rough feed produced on the farm. Tq 
those selling milk there seems to be a 
greater stimulus to keep up the milk 
flow and usually better feeding and 
care are practiced. This was very 
noticeable last season, which was very 
dry, and caught many unprepared as 
usual. Those selling milk bought grain, 
while those patronizing the creamery 
let their cows go dry. The milk ship¬ 
per usually has some fresh cows in 
the Autumn and there is more profit 
in feeding these than strippers. If 
patrons of the creamery had some Fall 
and Winter cows it would be to his 
but lacks uniformity. The cost of rais¬ 
ing a high-grade or purebred cow is 
no greater, and the results much more 
certain. d. w. southard. 
KEEPING MEAT WITHOUT SMOKING. 
G. Q., Gonneaut, O .—Can anyone tell 
me if there is a way to keep hams or 
smoked meat without cooking it down, and 
no smokehouse to store it in? I do not 
like it fried down and put away in jars. 
Ans. —There are several ways to keep 
meat without smoking, but the trouble 
with the inquirer seems to be that 
he has no smokehouse or other place 
to hang it. I have known it to be 
well dried after taking out of salt 
and packed away in ashes, in a suitable 
sized box. My parents and uncles used 
to coat the meat very carefully with 
black pepper, and hang it to the rafters 
in the hay mow, but since I began to 
use the hay mow, there is no room 
for the meat. And, besides, it was 
hard and dangerous to get down. I 
once attended a sale where there was 
a quantity of cured meat sold—that, no 
doubt, had been smoked—coated with 
whitewash, and then stored in a closet 
under a stairway. I cannot tell whether 
the pieces were kept separate or piled. 
It is a good deal a matter of habit 
whether meat is smoked or not. As 
it is some trouble, and attended with 
a degree of danger, some use liquid 
smoke and like it very much. This 
year I used powdered borax, care¬ 
fully covering the meat with it, and 
if it works out right, which I be¬ 
lieve it will, it is the easiest way of 
all. After the coating, it was hung 
up in the meat room, so the pieces do 
not touch. The claim is made that 
insects will not touch meat treated in 
this way. In using the borax, each 
piece, as taken out of salt barrel, was 
rubbed over with the borax, taking 
three pounds for about 25' pieces. Rub 
over carefully, smoke the meat and 
then pack in paper flour sacks of 
suitable size, and hang in any conve¬ 
nient place. He can coat with borax, 
sack or hang without sacking, or he 
can dry the meat as well as possible, 
wrap' with paper, and pack in dry 
ashes. I do not see why a place suit¬ 
able to hang meat in cannot be made 
out of a large store box, set on end, 
up on blocks to raise above the floor, 
if so desired. Make a door in one 
side. Put shingle lath, or something 
similar, around the sides, with nails 
in them on which to hang the meat. 
If the box is too close cut a hole or 
two and cover with screen door wire. 
I am like the inquirer in thinking that 
cooking and packing down in lard 
spoils the meat, and it is not at all 
necessary, if one of the several ways 
mentioned is used carefully. 
JOHN M. JAMISON. 
How The Farmers Voted 
We recently offered a beautiful calendar to every farmer sending us his name and 
address and telling us how many cows he had and what make of cream sepa¬ 
rator he owned. We received many thousand replies. Every one of these farmers told us the name 
of his separator. It was just as though the farmers had voted to decide which cream separator is best. 
Almost Half Say Tubular 
More than 41 per cent.— almost one half— of all the separators owned by 
these many thousand farmers are Tubular separators. There are more than twice 
as many Tubulars as the three leading “bucket *bowl” separators combined. 
This absolutely proves that farmers like Sharpies Tubulars best. 
This is the farmers verdict. Farmers are so thoroughly convinced that 
Tubulars are way ahead of the very best “bucket bowl” 
machines that they have bought over twice as many Tu¬ 
bulars as they have the three leading “bucket bowl” 
separators combined. 
You will make no mistake in buying a Tubular. 
Made in the world’s greatest separator factory. 1908 sales 
way ahead of 1907—out of sight of most, if not all, com¬ 
petitors combined. The additional fine features of our 
1909 Tubular “A” are making 1909 better yet. Write 
for catalog. No. 153. 
Tubular supply cans are low, 
steady, and need not be removed 
to take the machine apart. A 
plumb bob is attached to the back 
of our 1909 Tubular “A” for 
quickly leveling the machine* 
The Sharpies Separator Co. 
Sharpies Tubular Cream 
Separators run so easily that 
Toronto, Can. West Chester, Penaa. Portland, Ore. the medium sizes can be turned 
Winnipeg, Can. Chicago, Ills. San Francisco, Cal. by one who is seated. 
' hi 
