1SH. 
THE RUHAIi NEW-VORKER 
©31 
M I L K. 
The New York Exchange price is .$1.61 
per 40-quart can, netting 3 % cents per 
quart to shippers in 2G-cent zone who have 
no additional station charges. 
The New l'ork milk committee and the 
Dairy Demonstration Company have ac¬ 
cepted an invitation from the State Com¬ 
missioner of Agriculture to make an exhibit 
at the State Fair, to be held at Syracuse 
September 11 to 16. The Dairy Demon¬ 
stration Company will show the value of a 
co-operative creamery to farmers in a single 
neighborhood through which raw bottle milk 
which is pure and not pasteurized can be 
sent into this city from a long distance 
for as low a price as the cheapest milk. 
The New York Milk Company will show 
what is being done in the United States in 
establishing uniform standards of milk in¬ 
spection and the need of interstate co-op¬ 
eration. There will be a reproduction of the 
methods which have proved so successful 
in New York City this Summer in reducing 
infant mortality. What is being done in 
other cities along the same line will also 
be illustrated. 
How We Improved Our Herd. 
There is no secret. The method is free. 
All must know it. It has been shouted 
from the hilltops. All the agricultural 
press has been singing it for years. The 
institutes have preached it. the agricultural 
colleges have taught it. Then why all these 
poor cows? T read an article a short time 
ago on “fossilized farmers.” I think there 
is the trouble; that and the dual idea. 
Some people are born lucky. I was, my 
father is progressive. So was his father 
and grandfather and on the other side of 
the house there were no dummies. So I 
feel to start with that I am high grade and 
quite productive. We started weighing, 
testing and weeding in 1S93. We moved 
here in 1891 and decided to go into dairy¬ 
ing. As there was a corn canning factory 
within a mile of our place we thought 
sweet corn would go well with cows. The 
farm as we bought it contained 150 acres 
with a large variety of soil. I have found 
21 different kinds. We brought seven head 
with us and all but five of our present 
herd descended from one of those original 
cows. In the Winter of 1892-3 we bred 
two cows to a (Guernsey bull and one of 
the calves grew to a cow that has a record 
of 1,770 pounds butter in four years. We 
used the best bred bulls we could reach 
till we could afford to own one ourselves. 
Through no fault of ours we came here 
poor, which has made it uphill work. Our 
first bull “Fernside” we kept till five years 
old. the next, “Rupert of Pinehurst,” we 
kept till seven, and our present “Prince of 
Fernside” we have had two years, all reg¬ 
istered Guernseys. We have some very 
good cows and have had to sell quite a 
number that did not come up to standard, 
but will say that some of the first crosses 
produced 400-pound cows. At present we 
are milking nine heifers with first calf, and 
two others are fresh with second. We 
cannot at present give complete records, 
but can give some the first of the year. 
Some people don't believe in luck, but how 
is this? We have had six cows calve 
within two months and five have had heifer 
calves. In fact for the last 15 years more 
than three-quarter? of the calves have been 
heifers. When we came to this place it 
cut less than 30 tons of hay. Last Winter 
we wintered four horses. 20 cows and 10 
young things, and had four or five tons of 
hay left over. We could have brought the 
farm up quicker If we had more working 
Capital. FERNSIDE DAIRY. 
Somerset Co., Me. 
Making High Scoring Butter. 
The following is the way that my product 
is handled from the time of separation till 
it is ready for market, although I may say 
that good butter must necessarily start from 
the stable, for in my opinion no butter 
maker can make a first-class product from 
poor quality of milk. After separating I 
cool the cream to 60 degrees or lower. We 
will say this is the night’s skimming. The 
next morning’s skimming is mixed with it 
and the temperature raised to from 62 to 
70 degrees or even as high as 75 degrees F. 
This depends on the amount and acidity of 
the starter, which one must learn by ex¬ 
perience. I have been using sour cream 
from the previous churning for starter, but 
think from now on I will use commercial 
starter, as a much better flavor can be ob¬ 
tained in this way. If the starter is high 
in acid either use a small amount or low 
temperature of 62 degrees. I always keep 
a thermometer in the cream, and if when 
the third skimming is added it is too sour 
I lower the temperature accordingly. It 
should be only slightly acid at this stage, 
but when the fourth skimming is added I 
like to have it rather sour, and as soon as 
it is glossy and commences to thicken well 
I cool it to the proper churning tempera¬ 
ture, and hold it there for several hours be¬ 
fore churning. Always keep the cream well 
stirred, so that it will ripen evenly. The 
cream should test from 30 to 40 per cent 
butter fat. 
I churn at temperatures that will require 
30 to 40 minutes. At this time of year I 
generally have the cream about 54 degrees 
F. The cream should be strained into the 
churn. This will eliminate the trouble of 
curds if there should be any in the cream. 
The churn should not be filled more than 
one-third or one-half full. If more than 
this is put in it requires too long to churn, 
and very likely a loss of butter fat. The 
churn should be stopped when the butter 
particles are about the size of a kernel of 
corn. 
In washing the butter pour enough 
water to help drain off the buttermilk. 
Then put enough into the churn to take the 
place of the buttermilk. The temperature 
of this water should be from 54 to 58 de¬ 
grees F. Now revolve the churn 10 or 15 
times at a good rate of speed, and drain 
off water, and salt to suit the trade or 
market. In salting I always put a little 
on top. then, tip the churn so that the 
particles keep rolling over. Keep salting 
this way till all the salt is added. This 
distributes the salt fairly even and saves 
some working. Now put the head back on 
the churn and turn till butter is all gath¬ 
ered. Never draw the ladle over the but¬ 
ter ; always press the brine out. Work it 
till the brine is fairly clear. If salt is 
thoroughly dissolved or it is at least not 
gritty, pack it right away. If it is gritty 
let it stand for a short time and work a 
very little more. If these temperatures 
are followed one need not worry about fines 
for excessive moisture. That is if all other 
conditions are normal. e. r. beckwith. 
Tompkins Co., N. Y. 
As far as selling butter at the market 
price is concerned, it is impossible with the 
cows that are kept by the ordinary farmer 
to make a profit. In fact, he is making his 
product at a loss with the prices that have 
prevailed during the last Summer. It has 
come to a point where, w-ith the dry sea¬ 
sons that have existed for the past few 
years, a dairynian has to feed his cows 
ahout 10 months out of the year, which, of 
course, increases the cost of production. I 
am selling my own butter, except the sur¬ 
plus, for 35 cents per pound, in New York 
to private trade. I contract it at this price 
for the year. I have afso for the past three 
years, sold some cream and milk, which 
does away with some of the surplus butter. 
The cream sells at 30 cents per quart for 
30 per cent test, and the milk for five cents, 
the milk being from Jersey cows testing on 
an average about 5 per cent. These 
cows -will average 300 pounds to 350 pounds 
of fat per year, so I can make a verv good 
profit at the above prices. We have only 
one retail milk dealer here, and he. I think, 
is getting six cents at retail. This is, of 
course, a very good profit. The only way 
left clear for the farmer, as I see, is to keep 
better cows, raise more Alfalfa and produce 
a better quality »f product. Put up some 
butter in small, fancy packages, go to the 
city near you or some better marker, if pos¬ 
sible, and hand out a few to hotels, res¬ 
taurants and private families. It won’t 
break you, and tt may moan the building 
up of a good trade. Work for it first and 
thon it will como to you. You don’t nooes- 
sarily have to put your butter up in prints. 
I don’t with ;nv of mine any more. I use 
small spruce tubs and pressed paper pack¬ 
ages of five and 10 pounds each. Some like 
it in 10-pound pails, and that is the way 
they get it. Do anything to please your 
trade, and don’t be afraid to ask the price 
for it. My customers all pav their own ex¬ 
press. There are plenty of people who don’t 
care so much for the price, but they want 
the goods, and they must be right. 
Ludlowville, N. Y. e a p 
Water Supply for Barn.— On page 817 
H. B. S., of Montrose, Pa., asks about a 
water supply. Four years ago I put in a 
supply to my barn. I piped three springs 
together in one cement tank 7x7x7 feet, 
then put windmill 65 feet from it over a 
dry well, and raised the water 15 feet 
through 1%-inch pipe, then forced It 
through li^-inch 76 rods and about 80 feet 
higher Into another cement tank. 8x12x9, 
and it is all done with a 40-foot mill, 8-foot 
fan, and did not cost me $300 for material 
all told. Labor was done entirely by my 
self and men on farm, and has not cost me 
a cent since. h. f f. 
Peru, N. .Y. 
ReduceThat Feed Bill 
Increase your milk supply at the 
same time by feeding Dried Brewers 
Grains and Malt Sprouts. Send for 
our valuable descriptive booklet on 
Points for Stock Feeders. 
Farmers Feed Co., 
76th St., East River, New York City 
Save Money On 
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IS THE SENSATION OF 
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