■1000. 
THE RURAL NEW-YORKER 
915 
A DAIRY DISPLAY AT THE SOUTH. 
I desire to make a dairy display (on 
.‘-mall scale) at a county fair in this warm 
dimate. Can you give me some idea as to 
a display, as I have no idea as to how to 
go at it? J. B. D. 
Louisiana. 
I presume your idea is to make a 
display of the products of the dairy, 
rather than of the cattle themselves, 
.-^though there would be nothing 'to 
prevent a show of both. In fact, if you 
were to show a number of nice clean 
milch cows, which produced milk, but¬ 
ter and cream, it would enhance the 
interest and value of the display. I do 
not know if you have ice or not; if you 
have or can obtain it you will have no 
difficulty in keeping the goods sweet 
and in shape. A simple inexpensive 
way is to make a wooden box with the 
sides lined with sawdust, and place the 
ice in the bottom of this, with an out¬ 
let for that which melts. Over the ice 
place a number of slats, and on this 
display your wares, covering the top 
with glass tightly set in a frame. Make 
the slats at an angle of about 30 degrees, 
and the glass cover the same, so that 
the products shown can be viewed from 
the side. This, of course, can be neatly 
painted, and need not cost over a couple 
of dollars. In it, I suggest you put a 
bottle of the whole milk, next to it a 
bottle of the same with the cream 
skimmed off, a bottle of cream, and an¬ 
other of buttermilk. If you use a sep¬ 
arator, you could show two or more 
bottles of cream of varying thickness, 
from more or less quarts of milk to one 
of cream. You might, too, show milk 
from different cows of varying degrees 
of richness. With this you can show 
butter in Jars or prints. 
If you have no ice, you can have the 
milk, cream, etc., as above, and if the 
cattle, utensils and handlers are abso¬ 
lutely clean and the milk reduced to as 
low a temperature as is practical imme¬ 
diately after milking, if tightly sealed 
it will keep a surprisingly long time, 
if you prepare it as short a time before 
display as possible. The same is true 
of butter. If you were disposed to ad¬ 
vertise a little a jar of the different 
kinds of milk suggested, to be handed 
out in a small glass as a sample, with 
a little butter on a cracker, would at¬ 
tract much attention. 
E. VAN ALSTYNE. 
MILK DAIRYING IN MASSACHUSETTS. 
On page 721 there was an article about 
Mr. Peterson, of Concord, Mass. It stated 
that Mr. Peterson keeps 14 good cows, 
which pay little or no profit except what 
the manure pile means. Now how he man¬ 
aged to escape making a profit on those 14 
cows fs a mystery, when they are usually 
the real mortgage lifters. Could you not 
learn wherein his treatment of them has 
been defective, whether he had a poor lot, 
or fed them poorly, or neglected them on 
account of the rest of his farm? F think 
it would greatly interest us all. o. s. p. 
Maine. 
Going to Mr. Peterson with this in¬ 
quiry, he gives me much light upon the 
milk question generally, and among his 
neighbors in Concord, and the following 
figures of account with his cows as an 
average of recent years. From his 14 
cows receipts for milk have been usually 
near $1,100; cost of grain for the year, 
$. r >00; outlay for replacing cows, $200. 
Allowing the manure to offset for care, 
shelter and interest on investment (a 
reckoning very liberal to the cows) 
gives their owner $400 for the hay eaten 
by them, and he tells me it would sell in 
market for much more than this sum. 
Accepting these figures, where is the 
profit to Mr. Peterson from dairying, and 
wherein docs the cause of failure in the 
business lie? From my own look at the 
situation, I am satisfied that equal net 
income would be realized to Mr. Peter¬ 
son from 20 acres of his farm partly 
given to the strawberries and asparagus 
that are his paying crops, with less in¬ 
vestment and much less care to him. 
The $200 for replacing cows that have 
gone wrong seems a large sum. Mr. 
Peterson says some years it has been 
nearly twice as much; and that he be¬ 
lieves his experience is no worse than 
that of his neighbors—who have gone 
out of dairy business so generally that 
Concord produces for outside consump¬ 
tion to-day not more than one-fourth the 
number of cans of milk it did 25 years 
ago. Other lines of farming have been 
found better paying—this is one cause— 
but generally in this section milk-making 
is considered unprofitable, and very 
many are giving it up. 
Mr. Patch, a former producer for the 
Boston market, and now carrying a large 
herd supplying customers in Concord, 
has said publicly that “there has never 
been a cent made in selling milk to the 
contractors.” A great burden to the 
business, as the farmers feel generally, 
is the present arbitrary milk standard, 
which often makes the product of the 
best milkers unacceptable. The law says: 
“Milk which, upon analysis, is shown to 
contain less than twelve and fifteen hun¬ 
dredths per cent of milk solids, or less 
than three and thirty-five hundredths per 
cent of fat, shall not be considered of 
good standard quality.” By this regula¬ 
tion the milk producers are left, as they 
say, the alternative of keeping cows that 
do not pay them a profit, or those that 
may be profitable but the sale of whose 
milk will be illegal. Three of the lead¬ 
ing farmers of Concord have been pros¬ 
ecuted for selling milk below standard, 
and the community has been so aroused 
by this that action was taken to have 
this arbitrary law repealed, and the 
standard of purity alone in force. A 
circular entitled “Criminals Without 
Crime” has been published, giving an 
account of the appeal to the Legislature, 
which, after nearly succeeding, finally 
failed by a reversal of action in the Sen¬ 
ate. So Mr. Peterson has felt the hin¬ 
drance of the legal standard to making 
a profit on his cows; but further than 
that 1 judge that he does not quite “fit 
the cows,” or the cows quite “fit” the 
other features of his farming. In the 
section from which the inquiry about 
Mr. Peterson’s dairying failure comes, 
the dairy stock is usually farm-raised, 
and the dairy ration largely farm-grown; 
so that the income is a net credit to the 
farm. This makes a great difference in 
the business aspect of dairying in the 
two sections; not offset, 1 believe, by the 
better prices of dairy products about 
here. Those in our section who appear 
to do best at milk-making either have 
farms specially adapted to grass and for¬ 
age crops, or combine with their dairy 
interests, market gardening—growing 
large quantities of sweet corn, cabbage, 
etc., the fodder and leaves giving them 
much of the best cattle feed—while the 
manure feeds these profitable garden 
crops. Dairying does not combine so 
well with the -strawberry and asparagus 
growing that arc Mr. Peterson’s special¬ 
ties; nor does he find the real pleasure 
in cows that he does in his beds of ber¬ 
ries. E. F. DICKINSON. 
Middlesex Co., Mass. 
Gadfly Grubs. 
tV ill you tell a new beginner at the sheep 
business, how to cure our sheep of running 
at the nose? It looked to us as if the 
sheep had colds, but our neighbors who 
keep sheep say it is the gadfly. How can 
we prevent the gadfly from getting in the 
nose? Has anyone tried to keep a billy- 
goat amongst the sheep to keep the dogs 
off ? a b. 
Pennsylvania. 
Some stockmen believe in keeping a goat 
among breeding ewes and cows as an al¬ 
leged preventive of abortion, but there is' 
not practical value in such a plan. Dad¬ 
dies may be kept from depositing their 
young larva- (not eggs) in the nostrils of 
sheep by keeping the noses of sheep daubed 
with a mixture of pine tar and crude var¬ 
iolic acid during tly time in Summer. This 
may easily be accomplished by boring large 
auger hc4os in a squared log. Tilling the 
holes with salt and daubing pine tar around 
them so that when a sheep goes to lick the 
salt the tar smears its nose. There is no 
practical remedy for gadfly grubs in tin* 
upper nostrils and sinuses of the head. 
Some shepherds turn the affected sheep 
upon ils hack and carefully pour a tea- 
spoonful of a mixture of two or three drops 
of carbolic acid in turpentine into each 
nostril in turn and vouch for this as a 
palliative if not a cure. We have not tried 
this in practice, and scarcely think it can 
do much good. a. s. a. 
HOW TO 
730 TIMES A YEAR 
Tf you own milch cows you are doubtless milking some of 
them twice a day every day in the year. 
If you are doing this without a De Laval cream separator 
to save all the butter-fat in its best possible condition and at 
same time have the sweet warm skim milk for calves and pigs 
you are losing money exactly 730 times a year. 
That is the simple truth about the De Laval cream separator. 
Anyone can comprehend it. Other cream separators accomplish 
but a part of wnat it will do and do not last nearly as long. 
Every time milk is run through a I)e Laval separator it saves 
time and money for the user. There are no ifs or ands about 
it. And the saving is enough to in a few months time pay the 
cost of the separator, with the machine still good for fifteen or 
twenty years. 
There was never a better time or season for any cow owner 
to purchase a De Laval cream separator than light now. 
Prosperity was never greater in a dairying way. Butter values 
were never higher. The losses from any other manner of 
handling milk never amounted to so much. Moreover such 
losses are always greatest when the cows have been longest 
in lactation and the cream is hardest to separate. 
Just think of a loss of from ten cents to a dollar, according 
to number of cows and circumstances, twice a day every day 
in the year, and what the saving of it amounts to in the course 
of a year, let alone for the fifteen to twenty years life of the 
separator. 
Are you willing to let such a loss goon! If not why not 
send for a De Laval catalogue, or better still try a De Laval 
separator in your own dairy. Either is free to you for the 
asking, from the local agent or the Company directly. 
THE DE LAVAL SEPARATOR CO 
42 K. Madison Street 
CHICAGO 
12ia Je 1213 Filbert St. 
PHILADELPHIA 
Dudmm A Sacramento Sts. 
SAN FRANCISCO 
General Offices: 
165 B R O A D \V A Y 
NEW YORK. 
173-177 William Stubbt 
MONTREAL 
1-1 Jt 16 Princess Street 
WINNIPEG 
1016 Western Avenue 
SEATTLE 
