1908. 
THE re.UR-A.lv NEW-YORKER 
303 
KEEPING CANNED MILK. 
Is there any way to can or preserve 
cow's milk just lor family use for a month 
or two while cow is dry? K. v. n. 
Mt. Airy, Ga. 
The latest methods of keeping milk 
that have come to my notice have been 
evolved from experiments made at the 
Massachusetts Agricultural College,_ at 
Amherst, and the New York State 
Agricultural Experiment Station, at 
Geneva, both of which require extra 
equipment and painstaking work to ac¬ 
complish satisfactory results. At Am¬ 
herst, the milk is put up in bottles and 
will keep perfectly sweet for three weeks 
or more. No preservatives are used in 
the milk and it is not Pasteurized. Strict 
attention is paid to the cleanliness of 
the milk and its freedom from germs, 
this being the principle upon which its 
keeping qualities is based. No milk is 
used from fresh cows or from those 
which are nearly dry, as it has been 
found that milk produced between these 
two extremes will keep sweet much 
longer than at other times. Of course 
the cows are given an abundance of 
wholesome food and pure water to 
drink. The stable is of modern con¬ 
struction and is kept clean and well ven¬ 
tilated. The cows are carefully groomed 
and washed before milking and covered 
with a white blanket. A throat chain 
keeps the cows from lying down be¬ 
fore being milked. The milkers wear 
white suits and white gloves, according 
to Mr. Forristall, the superintendent. 
The white gloves are to collect any par¬ 
ticles which friction might loosen from 
the udder. All utensils which come in 
contact with the milk are sterilized be¬ 
fore using. The milk is strained 
through gauze into the pail as it comes 
from the cow. The first milk from each 
teat is rejected as it contains an excess 
of bacteria. As soon as the milking is 
finished the milk is carried into the 
dairy house where it is poured into 
sterile bottles standing in ice water. 
As soon as the animal heat is out the 
bottles are closed with sterilized paper 
caps and hermetically sealed with 
paraffin wax. The bottles are then 
packed in crates with cracked ice and 
shipped to steamers which use the milk 
on long ocean voyages. At Geneva the 
milk is carbonated under 70 pounds 
pressure and put up in beer bottles. It 
will keep in this way for several months 
if kept in a cool place. It is a very 
simple matter to carbonate milk, but the 
proper equipment must first be secured. 
This consists of a fountain, gas regula¬ 
tor, iron rocker and a drum of liquid 
carbonic gas together with clamps and 
hose, the whole outfit costing about $50. 
It then costs about two cents a gallon to 
carbonate the milk besides the labor of 
bottling. The most serious objection to 
this method is the first cost of the 
machines, but this is a small item com¬ 
pared with the convenience of having 
a supply of pure milk on hand at all 
times, and it could be made the source 
of considerable income by selling car¬ 
bonated milk to neighbors. 
_C. S. GREENE. 
DRYING OFF COW. 
Could any of your experienced dairymen 
readers tell me how to dry up a Jersey cow 
that “comes in” in about three weeks? 
Have fed her hay only since January 1, but 
milked three quarts this morning after 
omitting three milkings. w. E. k. 
Massachusetts. 
I have never been successful in dry¬ 
ing off a very heavy milker within 
three weeks of coming in. A cow 
should go dry from four to six weeks 
at least. If your cow gives so much 
milk that her udder will become hard by 
discontinuing milking, you will prob¬ 
ably have to milk her once a day until 
she comes in. Do not try to dry her 
off at this time by keeping her on very 
short rations, as her future productive¬ 
ness depends, to a great extent, upon 
her being in good condition at the time 
of parturition. * C. s. G. 
The city of Montgomery, Ala., is said 
to import 153,708 pounds of butter, 
124,500 pounds of renovated butter and 
76,000 pounds of oleo each year. The 
figures for Birmingham are 291,205 
pounds of butter, 278,000 pounds of re¬ 
novated and 136,000 of oleo. For Mo¬ 
bile 882,400 of butter, 118,000 of reno¬ 
vated and 49,300 of oleo. In addition 
the three cities import 3,886,520 pounds 
of cheese and 64,715 cases of condensed 
milk. This suggests opportunities for 
Alabama dairymen, but the ratio of 
1,329,313 pounds of butter and 781,840 
•of butter substitutes is too close and 
may explain why so many Southern 
Congressmen always favor oleo legis¬ 
lation. 
YOU’VE SEEN 
A CROWD 
in a doorway, when people were all com¬ 
ing out, getting along easily, everybody 
pleasant, the tide moving right along to¬ 
gether. 
You’ve seen the same sort of doorway 
when the outs were trying to get in and 
the ins were trying to get out—everybody 
confused, uncomfortable, cross, and no progress. 
The first doorway represents the Tubular bowl bottom—the milk flowing from the supply tube, in a smooth cur¬ 
rent, directly [.into the separation process, rising smoothly through the bowl, all going the same way to the discharge 
pipes. 
The second doorway represents the milk at the bottom of a top-feed “bucket-bowl’’separator—at the bottom of 
all “bucket-bowl”separators. The supply of milk coming down from the top has to stop, reverse its current from down 
to up, and start into the separation process in conflict with what was previously in the bowl. 
The 
TUBULAR 
WORKS WITH ITSELF 
By Reason of Bottom Feed 
The Milk Entering a Tubular 
Bowl Has Unobstructed Passage. 
Working AGAINST 
Themselves 
Is What All “Bucket Bowl’ 7 
Separators Are Doing, 
Through Top Feed of Milk 
into the Bowl — Inflowing 
Milk Meets Ostruction at 
Bowl Bottom and Its Flow 
Must Be Reversed. 
THE TUBULAR WORKS SMOOTHLY 
The milk current starts upward without interruption, separation begins instantly and is uninterrupted in anyway 
Within the bowl, and the cream is discharged smooth and unfrothed. The milk supply works WITH the Tubular. 
In “bucket bowls’’ the milk stops and starts, is somewhat frothed before separation begins, is further chopped 
and churned, by plates, discs, cones, wings and other bowl contents and can neither be well separated nor smooth. 
The top supply WORKS AGAINST the “bucket bowl.’’ 
This is one of the “reasons why” the Tubular skimming is cleaner than other separators will do, and far easier 
turning and the splendid butter that comes from unchurned, unwhipped, frothless, velvety cream. 
Write for Catalogue No. 153 a new edition since January 1st, which tells the scientific and mechanical reasons 
for Tubular Superiority. 
THE SHARPLES SEPARATOR 
Toronto, Can. 
WEST CHESTER, PA 
San Francisco, Calif. 
Chicago, 111. 
i ^ssssaam 
Our Special Hard—Stiff— 
Springy—LIVE Steel 
The development of American Fence. The years of experimenting. The 
hundreds of thousands of dollars which we have invested in perfecting machinery 
and pioducing the grade of special steel to make American Fence what it is today. 
, That ,s a 1 
long story. 1 
What vitally interests ' 
s-S- ■ you is the result of this 
great outlay of time and money. 
What you want to know is that:— 
We have succeeded in producing a 
_*■- special steel that is perfectly adaptable for 
-fence making. By the use of this special steel, 
galvanized by our perfected process, the value of 
to the user is greatly increased. We firmly believe it to be as ne 
^.--^'absolute perfection as possible for the purpose. Wire drawn from the ste< 
• i s hard but not brittle. It is stiff and springy but pliable enough to be properly 
spliced. It is live steel—not dead steel. So that every wire in American Fencei 
as now made is a live wire, doing business all the time and— 
Always absolutely reliable against emergencies. 
^Dealers everywhere—one in your town. See him—examine the different 
—test—compare—and judge the merits of the fence. 
American Steel & Wire Co., 
Chicago New York Denve^^^^H^^^^ 
San Francisco 
