1908. 
THIS RURAL NEW-YORKER 
723 
CARE OF THE CHURN. 
How can I dean a churn and keep it 
sweet? Should water be kept constantly 
in it this hot: weather? w. s. 
Nelson, B. C. 
After using the churn rinse it thor¬ 
oughly with cold water. Wash care¬ 
fully, after rinsing, with warm soap¬ 
suds, adding a little powdered ammonia 
to tlie water. A small stiff brush will 
help wonderfully in cleaning the cor¬ 
ners and seams. Use plenty of boiling 
hot water for the final rinsing, leaving 
the cover on for two or three minutes, 
to make sure that every part of the 
churn is thoroughly heated. Remove 
the cover and dry in the sun. If the 
churn is kept in a cool shady place 
you need not keep water in it. Always 
keep the churn uncovered when not in 
use. Immediately before using rinse 
with boiling water and then with plenty 
of good cold water. 
BREWERS’ GRAINS FOR HENS. 
I am raising 90 White Wyandottes that 
were hatched April 1G; shall keep the best 
pullets for Winter layers. Could I feed 
brewers’ grains, such as I see go by my 
office every day, and thus save quite a part 
of my feed bill? Most of these loads of 
grain seem to be warm and wet, and not 
sour. Some are dry. I hear the brewers’ 
grains sell for 10 cents per bushel. The 
largest of my flock now weigh over four 
pounds. e. l. f. 
Connecticut. 
I have never fed brewers’ grains, and 
never heard of their being fed to hens, 
though they are used a good deal as 
food for cows. I do not see any rea¬ 
son why they might not form a part of 
the ration for hens. If the grains are 
dry I would mix them with the dry 
mash and experiment awhile, feeding 
them to part of the flock and observ¬ 
ing whether they caused any looseness 
of the bowels or other trouble. If the 
fowls eat them readily and without any 
ill effect, the grains will help to re¬ 
duce the present enormous cost of feed¬ 
ing poultry. Eggs are the same price 
now as they were last year at this 
time, while corn is 40 cents a hundred 
more than it was then, and bran and 
middlings 10 and 15 cents higher. Two 
years ago corn was 50 cents.and bran 
35 cents a hundred less, while eggs were 
only one cent cheaper than now. 
GEO. A. COSGROVE. 
MAKING CHEESE FROM ONE COW’S MILK 
We have the milk of one cow and would 
like to know how to make a little home¬ 
made cheese to use in the family. F. w. u. 
Connecticut. 
On page 544, F. H. inquires how to 
make cheese for home use. Your answer 
is rather discouraging. Now insomuch 
as you have very kindly helped me sev¬ 
eral times, I can’t bear to have any of 
your people feel that you are ever un¬ 
able to help them out in any experi¬ 
ment the farm may suggest; for that 
is the charm of farm life, the ability to. 
try new things, and if you do fail, 
what of that? Try something else and 
keep up the interest of living. I have 
made cheese, and good cheese, too, and 
I had no tools at all, save a small tin 
pan with a perforated bottom and a 
letter press, an enormous granite dish- 
pan and ladle, cheese-cloth, and an ex¬ 
perimental turn of mind. By following 
the directions I enclose, which were 
cut from a little western paper, your 
correspondent F. H., with the outfit of 
proper tools, should be successful. 
After my cheese had been cured as; di¬ 
rected four weeks, it was as good as 
the best full cream store cheese; but 
very mild. We do not care for mild 
cheese, so I dipped it in melted par¬ 
affin, let it harden and dipped it again 
until heavily coated with the paraffin 
then put it in a tin box, placed it in 
the garret and forgot it for 10 months. 
When it was brought down, it was 
simply beyond description. Rich, with 
a mealy, velvety texture and delicious 
flavor, unlike anything we ever tasted 
of cheese kind, so good we could not 
keep it long enough to show our friends 
what we could do in the cheese line. 
I used rennet tablets, the same that 
are used for junkets, but the regular 
prepared rennet for cheese making 
would he cheaper and can be bought at 
dairy supply houses. 
The Process Strain the night’s milk 
into the tub, stir until cool, and set in a 
cool place to prevent souring. In the morn¬ 
ing, before adding the morning milk, warm 
the night’s milk to about 98 degrees, stir¬ 
ring well to mix all the creum with the 
milk. Add the morning’s milk and the ren¬ 
net and color, according to directions ac¬ 
companying each, stirring well. Now let. it 
stand until the milk “clabbers,” which it 
should do in 20 to 30 minutes if sufficient 
rennet is used. Then cut the curdled milk 
into small cubes three-fourths of an inch 
square, and let. it remain until the whey 
begins to rise to the top. Then dip off what 
whey you conveniently can into the tin boil¬ 
er, and heat to 130 degrees Fahr., and pour 
this back into the tub of curd and stir 
gently with the hand. Continue dipping off 
and heating the whey and returning to the 
curd, until the whole mass is heated to 110 
degrees. Now spread a cloth over the tub 
and let stand for about one hour and a 
half, then draw off all of the whey and 
break the curd into tine pieces, so that it 
will take salt, evenly. Sprinkfc* the salt in 
and work with hands until the mass is 
salted to taste. Place the hoop upon a 
12 -inch square piece of board, spread a piece 
of cheesecloth about 30 inches square over 
the hoop, and press the center down to the 
bottom board, dip the curd into the hoop, 
and when near full, fold the corners of the 
cloth into the hoop over the top of the curd ; 
fit the round board into the hoop and put 
to press. We use a screw press, but I have 
often seen cheese pressed by simply taking 
a two by four scantling, placing one end 
under a solid timber with the cheese for a 
fulcrum about one foot distant from the 
end. and a dead weight attached to the long 
end of the lever does the rest. The infer¬ 
ence goes that you will add blocks as needed. 
Press till evening, and then take from the 
hoop, place the “bandage” on, return to the 
hoop, and press till morning. Then comes 
the “curing," which will take from three to 
four weeks. Keep in a dry room, in a 
"screened” safe to give plenty of air and 
exclude flies. Turn the cheese over every 
day, rubbing thoroughly with grease to pre¬ 
vent cracking. 
MRS. E. C. VAN HOUTEN. 
TUBERCULOSIS AND TUBERCULIN. 
We are asked to print the following 
article from Hoard’s Dairyman: 
“There can be no doubt that the disease 
exists; that it is infectious, that it spreads 
by contact from one animal to another; 
that bad ventilation and foul surround¬ 
ings help it along greatly. Amid all the 
talk of wisdom, prejudice or ignorance, 
there can be no doubt but that tuberculin 
is the surest agent that, can be used to 
detect the existence of the disease in an 
animal. There can he no doubt, it seems 
to us, that it is the part of wisdom on the 
part of the senior editor of this paper to 
keep his herd of registered cattle free of 
the disease. That is plain, common 
sense. This thing he started over 10 
years ago. He believes he has accom¬ 
plished it by vigorous use of the tubercu¬ 
lin test in the first place, killing all in¬ 
fected animals, thorough disinfection of the 
stables and steady use of the tuberculin 
test on all the herd every year since. In 
addition, he is exceedingly careful not to 
take an animal into his herd that he is 
not morally certain is free from the dis¬ 
ease. 
“Now all this is but the use of plain, 
common sense, common knowledge, com¬ 
mon vigilance and energy. So far as he 
can discern he has been successful',' but he 
will continue to test every year just the 
same as he would plow every Spring before 
planting. He thinks it is worth while to 
do these things for the sake of having 
healthy cattle to keep and sell and be as 
sure of it as he can be. In all this ac¬ 
cumulation of experience ’ he can see no 
reason for all this talk against tuberculin. 
It is a detective agent, the best that is 
known. It has done no hurt in his herd 
that lie. can See, and without it he could 
not feel as sure ns he does that his herd.is 
all right. 
“But. unless he was vigilant in keeping 
infected cattle out of his herd, vigilant in 
providing healthy conditions for his cattle 
to live in. he would fail of the success he 
has striven to attain. It has seemed to 
him worse than folly to dispute the conclu¬ 
sions of science or attempt to twist away 
from the plain logic of the situation. The 
comfort and pleasure of having a healthy 
herd, saying nothing of the profit, is too 
great to permit any other course than the 
one he has followed. ‘As for him and his 
household’ they will follow the conclusions 
of the tuberculin test, lielieving it to be the 
safest guide that has yet been discovered. 
What of it, if mistakes have been made? 
Mistakes are constantly made with figures, 
yet is there any better way to arrive’at a 
mathematical conclusion than by the use of 
figures?" 
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42 E. Madison Street 
CHICAGO 
^ P HI LA IMS L P tH A **• [165-167 BROADWAY, 
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PORTLAND, ORF.G. 
