1911. 
THE RURAL NEW-YORKER 
G&7 
I S THERE ANY DOUBT IN YOUR MIND as 
to which cream separator will give you the most 
satisfactory service and be the most economical 
for you to buy ? 
Here is a proposition that should interest you. 
Ask our nearest agent to bring a DE LAVAL out 
to your house and set it up for you. (If you don’t 
know the DE LAVAL agent drop us a line and we 
will give you his name and address.) Try out any 
other separator you wish alongside of it. Give them 
both a fair, honest trial. Then buy the machine that 
M X L K. 
The New York Exchange price is $1.41 
per 40-quart can, netting 2% cents per 
quart to shippers in 26-cent zone who have 
no additional station charges. 
DRIED MILK AS A “STARTER.” 
A bulletin (No. 123) from the South 
Dakota Station shows that dried or 
powdered milk may be used as a 
“starter” in butter making. As all but¬ 
ter makers know, a “starter” is used to 
start ferments in the cream to fit it for 
churning. Usually a quantity of skim- 
milk is used for this purpose. In the 
Western States the plan of using hand 
separators on the farm and sending only 
the cream to the butter factory is largely 
followed. Thus the skim-milk is kept on 
the farm and is not available for use as 
“starters.” This led to a trial of dried 
milk mixed with water. The method of 
drying or powdering milk is given as fol¬ 
lows : 
Fresh whole milk is drawn into a vacuum 
pan and a portion of its water removed. 
This condensation is halted while the milk 
is still in a fluid condition and before 
any of ‘the milk albumen has been cooked 
on to the walls of the vacuum chamber. 
The milk is then drawn from the vacuum 
pan and sprayed into a current of hot air. 
The moisture in the milk is instantly ab¬ 
sorbed by the air and the particles of milk 
solids fall like snow. Upon examination, 
they are found to contain less than two per 
cent, and sometimes not more than one- 
half of one per cent of moisture. The 
hotter the air is the more rapid the drying 
effect and the less danger there is of in¬ 
juring the milk solids by heat. 
This makes a dry milk with no bac¬ 
terial action. It is largely used as a milk 
substitute. When the United States fleet 
sailed around the continent it carried a 
ton of this milk. When used as a 
“starter” the dry milk is put into pure 
warm water and vigorously stirred. It 
then becomes a white liquid much like 
milk and is used like any other starter. 
It costs 16 cents a pound. Threee ounces 
are used to one quart of water, which 
makes the cost 11 cents a gallon. Tests 
are made to measure the growth of the 
bacteria in these dried milk starters and 
also to show the quality of the butter 
made from them. The results were en¬ 
tirely favorable to the dried milk—the 
only real objection being the cost. 
THE MASSACHUSETTS MILK SITUATION. 
The milk contractors of Boston were as 
good as their word, and cut the price down 
as they had threatened on April 1, paying 
to producers who ship over Boston & Al¬ 
bany R. R. 28 cents, with a deduction of 
two cents for extra cost of freight car¬ 
riage under Saunders act. From this also 
is taken two or three cents according to 
distance from station for carrying to same, 
thus netting the producer at the farm 23 or 
24 cents per 8% quart can, or less than 
three cents a quart. They have also sent 
out notice they will pay the same for May. 
They are and have been right along trying 
for all they are worth to get the Saunders 
act repealed. While this act has done most 
of us no good, but has cost us two cents on 
every can we send, yet the contractors are 
so anxious to save us this two cents by 
repealing this act, according to the way 
they put it, that we are very sure they 
really want to benefit themselves while 
making us think their object is to help us. 
The final hearing on the milk rates comes 
up May 15 for final settlement, and the 
result is in doubt, as sentiment is evenly 
divided on the matter. Mayor Fitzgerald, 
of Boston, will cause a hearing to be held 
in the near future in regard to the milk 
trust, claiming that the contractors are dis¬ 
couraging production in Massachusetts and 
selling instead of fresh milk (which they 
should if possible and we know it is possible 
in most cases) milk which is from two to 
four days old in the effort to make it 
cheaper to the consumer. Now this is a po¬ 
litical move, possibly on the mayor’s part 
to boost his chance for the Governor’s 
chan 1 , yet he many times gets results, and 
may in this case really heln the Massa¬ 
chusetts farmers a great deal. We cer¬ 
tainly need help, and that badly, as the 
producers of this State are badly discour¬ 
aged at the present outlook. The Boston 
Elevated R. R. Co. has been turned down 
on the freight-carrying question, thus cut¬ 
ting off at present any hope of putting 
milk into the city by electric car. Milk 
shipments are decreasing rapidly in this 
section, with some farmers selling out or 
changing to other kinds of farming. Next 
Fall, if there is any demand for milk, the 
supply will be short in the nearby sections, 
as local markets will demand more milk at 
that time. The contractors made a contract 
about March 1 for the months of February, 
March and April, and then about April 1, 
just 30 days after making, broke this same 
contract in regard to price, cutting down 
about seven cents per can. The Farmers' 
Union refused to accept the cut, but did not 
strike, as it would do no good under pres¬ 
ent conditions, as milk can be brought from 
Canada as cheaply in regard to cost of 
transportation as it can be sent from this 
section, only about 30 miles from the city 
After this experience and others also wo 
have had with the contractors we certainly 
should be excused if we have no faith in 
their words and promises. By the Mellen 
interests securing partial control of the 
B. & A. R. R.. which will be onerative July 
1, things may improve, and by that time 
the rate question should be settled, so we 
may know where we stand, and have some 
idea what future prospects may hold in 
store for us. The Consumers’ League is 
working to get the board of health in full 
control of milk inspection and production, 
and if they succeed will kill the whole 
business for the producer, and put ndlk 
where the poor people of the city cannot 
touch it at all. There is such a thing as 
riding a hobby to death, and these people 
are doing so. e. p. 
Hopkinton. Mass. 
MILK AND THE BOARD OF HEALTH. 
Section 53 of the Sanitary Code of the 
Board of Health of the Department of 
Health of the City of New York, defines 
adulterated milk, among other definitions, as 
‘■Milk, the temperature of which is higher 
than 50 degrees Fahrenheit, or which con¬ 
tains an excessive number of bacteria.” 
It has been the practice for some time 
to take samples of milk from various points 
for examination as to its bacterial content. 
These samples are being taken as the milk 
is received at the various receiving stations 
or creameries in the country; as it is being 
shipped from the creamery to the city ; as 
it is received at the receiving platform or 
station in the city, and at various points 
during the process of distribution ; that is, 
upon wagons, at city depots and at stores. 
While no definite standard has been estab¬ 
lished fixing the minimum number of bac¬ 
teria to be allowed in milk for sale, it is 
considered that anv number in excess of 
1,000,000 per cubic centimeter is excessive, 
and efforts are being made to prevent "the 
sale of milk containing a number in excess 
of this amount. Milk which is delivered by 
the farmer to the receiving station, or 
creamery should contain less than 100,000 
bacteria per c.c., and if the proper condi¬ 
tions of cleanliness and cooling are ob¬ 
served, the number of bacteria in the milk 
will be consideraby below this amount. 
Dealers who are found to be receiving milk 
which contains in excess of 100,000 bacteria 
per c. c. at the creamery are warned that 
unless efforts are made to improve the con¬ 
ditions as to cleanliness and cooling it may 
become necessary to exclude the milk from 
shipments to New York City. 
EUGENE W. SCHEFFER. 
Soy Bean Milk. 
Perhaps three years ago you asked your 
readers for directions on how the Japanese 
make ‘‘Soy beau milk.” An old friend of 
mine, a Japanese agricultural college stu¬ 
dent, has just written me how: ‘‘1. Soak 
the beans in water over night. 2. Grind 
In a stone mill with fine teeth, adding 
water little by little, so that ground 
beans and water make a kind of thick, 
milky appearance and run smoothly from 
the mill. 3. Then boil it for a little while 
and strain it through cheese cloth. This is 
what they call the bean milk. I used to 
drink with sugar. Further, they used ren¬ 
net to coagulate it, and cut it in square 
and triangular shape, and eat it by boiling 
or frying it. They are mighty good, too.” 
Oakham, Mass. r. m. 
Skims the cleanest, 
Is easiest to wash. 
Turns the easiest, 
Is best constructed 
If there is any doubt in your mind when you make 
this test as to the comparative skimming of the two 
machines, take a sample 
of skim-milk from each 
separator and send it to 
your State Experiment 
Station. They will tell 
you which sample con¬ 
tains the most butter-fat. 
We sell thousands 
and thousands of cream 
separators every year 
upon just such tests. 
We don’t hesitate to 
ask you to make such a 
test because we know 
the DE LAVAL will 
skim cleaner and give 
you better service than 
any other machine on 
the market. That’s why 
we are perfectly willing 
to let you try it out alongside of any “would-be” 
competitive machine ever built. Our willingness to 
have you make such a test should mean more to you 
than volumes of .printed claims. 
Give your cows a square deal. Be fair to yourself. 
If there is any one farm machine that should be of the 
very best possible construction it is the cream separa¬ 
tor. It is used oftener than any piece of farm machin¬ 
ery—730 times a year—and the very best machine that 
you can buy will be far the cheapest in the end. You 
have always heard the DE LAVAL spoken of as a 
high-grade machine. All DE LAVAL users are DE 
LAVAL “boosters,” because it always “makes good.” 
We have agents in almost every locality who will 
be glad to set the machine up for you and give you a 
free trial, and we have an arrangement with our 
agents whereby a purchaser, if he desires, may make a 
partial payment at time of purchase, and pay the bal¬ 
ance on easy terms covering a period of twelve months. 
If you are interested in the purchase of a cream 
separator, be sure to write for our new catalog which 
illustrates and describes in detail the features which 
have made the DE LAVAL the universal favorite 
among dairymen all ove.r the world. 
In writing please address your inquiry to nearest De Laval office. 
THE DE LAVAL SEPARATOR CO. 
165-167 Broadway 
NEW YORK 
29 E. Madison Street 
CHICAGO 
Drumm k Sat ham knto Sts. 
SAN FRANCISCO 
1016 Western Avenue 
SEATTLE 
