1911. 
THE RURAL NEW-YORKER 
887 
M I H. K. 
The Now York Exchange price is $1.61 
per 40-quart can, netting 3*4 cents per 
quart to shippers in 26-cent zone who have 
no additional station charges. 
Milk is a little more plentiful in spite 
of dried-up pastures, and is made from 
green feed, and in some cases feed that 
will be wanted next Winter to carry them 
through. Price is about 32 cents at the 
farm in eastern Massachusetts when sold 
to the contractor. The peddlers or inde¬ 
pendents arc paying from 36 to 40 cents 
and are not getting as much as they want 
in the different sections from which they 
are buying. A. E. p. 
Hopkinton, Mass. 
We are 37 miles by wagon road and 43 
by railroad from Cleveland, including six 
miles by wagon road ; about the same dis¬ 
tance from Youngstown; something over 
100 miles to Pittsburg. The staples are 
milk and potatoes. The farmers buy 
largely of grain. Poultry is an industry 
here the same as every where. In Cleve¬ 
land the consumer pays eight cents per 
quart in Winter, six or seven cents in 
Summer; this is wine measure. The pro¬ 
ducer gets at the present time 00 cents 
per 100 pounds, which is about eight cents 
per gallon. These prices change from time 
to time. I have known milk to be as low 
as 60 cents per 100 pounds, and as high 
as $1.40; six cents per quart is 24 cents 
per gallon. Approximately the producer 
gets one-third of what it costs the con¬ 
sumer. w. i. B. 
l’arkman, O. 
The dairy conditions of this part of the 
country are not first class. The majority 
of farmers are very slack in their methods 
of selecting their dairy, and care of milk. 
The majority of the herds are very low 
in average test, 3.55 per cent being average 
for a few factories; mine is about 3.72 per 
cent. Two of my cheese patrons have built 
up their herds, and get a good flow of 
milk together with an average test of 4.7 
per cent for season. When they all wake 
up and realize that to keep records of each 
cow is the way, then they can expect to 
increase their profits, but until then they 
are keeping “boarders”, perhaps without 
knowing it. 1 have tried to talk “cow 
testing” but the usual answer is that 
"three per cent milk is just as good for 
cheese as four per cent milk,” and no mat¬ 
ter what one says it is Impossible to 
change their belief. Our last sale brought 
patrons $1,075 and was $.075 ahead of our 
nearest competitor, and $.115 ahead our 
next nearest; three or four other factories 
near here I have not heard from. 1 could 
get more money per 100 pounds for my 
patrons if 1 were making butter and 
casein, but we are under contract to make 
cheese until October 15. I can make butter 
that is in the class of specials; have re¬ 
ceived scores of 94.5 per cent. 95 per cent, 
95.5 per cent and 95.7 per cent. l. u. c. 
Wyoming County, N. Y. 
THE MAKING OF GOOD BUTTER. 
First of all, we must have good milk. 
To get this the farmer must be interested 
in his product. To get him interested he 
should have money invested in it. There¬ 
fore, if he has a share in a co-operative 
creamery company he can very easily see 
that the more his butter sells for the more 
money he will receive in turn for his milk. 
He cannot expect the butter-maker to make 
good butter out of poor milk, any more 
than he can expect a good crop of grain 
out of poor seed. No one ever heard a 
creamery operator kick because the milk 
was too good. To get good milk the farmer 
must have good healthy cows, good feed, 
and give them good care. The milk should 
be strained and cooled morning and night. 
If he has good running water to set milk 
cans in over night, all the better. Milk 
should be protected from the sun as much 
as possible while on the way to creamery; 
a good way to do this is to cover cans with 
a canvas. With milk handled in this way 
it should reach the creamery in good con¬ 
dition. There it is separated, the cream 
run in a round-bottom vat; here the 
patrons have the skim-milk back. The 
next thing we must have is a good “com¬ 
mercial starter.” This I put in the cream 
vat just before starting the separator. After 
the milk is all separated I cool my cream 
down to about 02 degrees. It remains at 
this temperature for about seven hours, 
during which time it is occasionally stirred 
so that it will ripen evenly; then it is 
cooled down to about 52 or 54 degrees, and 
held at this temperature until the next 
morning, when it is churned, packed in 
boxes and set in the refrigerator until the 
following day, when it is printed and 
wrapped, ready for shipment. L. F. c. 
Strykersville, N. Y. 
A MILK INSPECTOR’S WORK. 
Why Dairymen Object. 
Part I. 
high, the factory superintendent told me, 
few dairies going below 4.3 per cent at any 
time, and many in the neighborhood of five 
per cent, with some considerably higher. 
The milk is subjected to another test, that 
for acidity. Strangely enough it frequently 
runs in acidity below what is regarded as 
normal. At some times the acidity has run 
so low that the accuracy of the test has 
been called in question, but with final vin¬ 
dication. Bacterial tests have not yet been 
made at the factory, but a laboratory is 
being established for this and other pur¬ 
poses. The low acidity, however, proves 
practically that the bacterial count must 
be low, and further that the milk must be 
produced under favorable conditions and in 
a most sanitary manner. The stables and 
appliances are under very frequent local 
inspection by one of the most competent 
and painstaking men that I have known in 
the business, who, by the way, is very 
popular with the farmers. 
A few weeks ago reports commenced to 
go out that the inspector under the New 
York City Boax'd of Health was making 
trouble for some of the dairymen in this 
vicinity. Three individuals were named 
whose milk the creamery and factory people 
had been oi'dered to refuse. When I came 
to visit the vicinity I found that there 
were several others, quite a portion of them 
being patrons of the factory that I have 
mentioned. In the short time at my dis¬ 
posal I was able to visit only two of these 
farms, but I got a very full description of 
two others, and a partial description of 
two or three more. Most of these who were 
called off have been reinstated, some of 
them without making a change in their 
premises. First I will mention a daix-y- 
man about whom considerable has been 
said. I did not see him, but he is described 
as a veryi painstaking man. His stable is 
described hs being a good one, but not ex¬ 
pensively equipped. The inspector called 
and scored the premises while the owner 
was away from home, but the two met 
later and upon request the farmer signed 
the inspection card, supposing everything 
to be on the square. No fault was found 
with anything except that the stable had 
not been whitewashed this Spring. At the 
time, the pump for whitewashing was two 
or three farms away, but was passed on 
from farm to farm as soon as convenient 
and in the course of a week the whitewash¬ 
ing of this stable had been completed. I 
am not sure whether it had been done at 
the time the order reached the factory that 
the milk must be refused. At any rate, the 
order made no difference with the white¬ 
washing. While I did not visit this farm, 
I got the most complete report of the 
stable and its condition. This report was 
from all kinds of people, part of them 
farmers, but not all. Not a man l’aised 
nn.v protest to the general censure of the 
inspector who was the cause of the trouble. 
The farmer in question has the highest 
reputation as a dairyman and as a citizen. 
Refusing his milk worked no great hard¬ 
ship in his case, but hurts one’s feelings to 
be singled. out and made to appear as a 
careless or slovenly individual, especially 
when exceptional pains are taken to fur¬ 
nish the choicest quality. The creamery- 
man said that in the 12 years that the 
milk had been sold them, not even one can 
of milk had ever been returned to the 
farm. It was practically faultless. I saw 
the milk and the cans as they were deliv¬ 
er! to the creamery that day, and the ap¬ 
pearance was exceptionally good. The rea¬ 
son there was little hardship to the farmer 
in this instance is due to the fact that 
he is equipped for butter-making, and for 
reasons of Sunday observance he re¬ 
fuses to send milk to the factory on 
Sunday. The milk is kept at home every 
Sunday in the year and on a later day but¬ 
ter is made. It was little trouble then to 
make butter on other days during the two 
weeks before the factory people were per¬ 
mitted again to receive the milk. The first 
inspection gave a score of 48. The Bor¬ 
dens had given him 81. The second inspec¬ 
tion by tlie city inspector was 71. This 
was after whitewashing, and no other 
change. The score card allows three points 
for whitewashing. The stable had been 
whitewashed in the Fall before, and was 
not seriously in need of another coat. J. n. 
I 30% MORE CROPS I 
fur Special Alfalia Advantages 
Our free book on cultivation, “More 
Grain Per Acre,” shows the sure way 
to get manv more dollars from your 
field. Think of it, you intelligent farm¬ 
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cent more earnings—even better 
seasons. Here is one of 
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Drills 
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longer wear. Write for free book No. 88. 
Delaware County, N. Y., has long been 
noted as a l-emarkable dairy county. It 
has been noted for its Jersey cows and I 
suppose it may still be entitled to some dis¬ 
tinction in that direction. Perhaps its 
chief claim to notice dairywlse lies in the 
fact of its superior water supply and pos¬ 
sibly a good second to this may be its fine 
hillside pastures of excellent quality. Wal¬ 
ton is one of its especial centers of milk 
production, with scarcely an equal to be 
lound. 'There may be other creamery or 
factory centers having a larger quantity of 
milk, but these are few. Where a factory 
receives 90,000 pounds of milk a day from 
a radius of four to eight miles, it is pretty 
certain that farmers are in the dairy busi¬ 
ness in earnest. I talked with the milk 
hauler on one route who told me that in 
June lie averaged 58 cans a day for some 
time from the seven patrons for whom he 
is hauling. The fat test of the milk is 
THE WM. FETZER CO.. Springfield, IIL 
WRITE for ENSILAGE FACTS 
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Manufacturing 
Company 
ia.7?? 3 1426 W. Tuscarawas St. 
- 
CANTON, OHIO 
r : 
W* 
■ sSSlir’* 
See D. J. Grindell’s Exhibit at 
New York State Fair 
From 11th to 16th of September, 1911, consisting of 
20 Head of Young Percheron 
Stallions and Mares 
Imported and Home-Bred, Registered Pure-Bred; from Yearlings to 
Five-Year-Old 
Will be pleased to show this stock to all prospective buyers and admirers of 
fine horses, at prices to suit the times. Prospective buyers will never have 
a better lot of Percheron Horses to select from, and right at your home. 
Don’t Fail to See This Stock, Your Price is Oars 
D. J. Grindell 
Kenton, Ohio 
JERSEY TtED FXGrS 
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ARTHUR J. COLLINS, Box R, Moorestown, New Jersey 
GREEN MOUNTAIN SILOS 
Write TODAY for Booklet to 
CREAMERY PACKAGE MANUFACTURING CO 
338 West St., Rutland, Vt. 
SILO FILLING 
MACHINERY 
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146 3d St.. Boonvilte. Ind. 
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