1202 
THE) RUR.A.I> NEW-YORKER 
Live Stock and Dairy 
A Guernsey Bull at Work. 
I read with interest on page 1128 the 
discussion on “Put the Bull at Work.” 
Last August we decided to take a step 
forward by buying a purebred sire. At 
college when I studied types and breeds 
of dairy cattle, I decided that when I 
was in a position to get registered stock 
I should get Guernseys, so the next 
thing to do was to look around for a 
Guernsey bull to my liking. I found 
what I was looking for, and we decided 
to get “Misty of the Glen,” 18009, who 
was then about one year old. He was 
crated and then sent to Providence by 
boat, where we met him and brought 
him out eight miles to the farm in a 
lumber wagon, crate and all, much to 
the delight of the street urchins in the 
city, who had never happened to see 
a bull getting a ride before. 
It had always been my idea that a 
bull should have some kind of exercise, 
to keep him in good form for service 
and also for his own good physically, so 
I interested my herdsman, an Italian, 
who is very kind with the cattle, in some 
pictures sent me by the Guernsey Club, 
showing several bulls at work, and told 
him that I wished him to teachC'Misty” 
to work also. A few days later, after 
the fright and excitement of the trip 
had disappeared, we gave our young 
bull his first lesson in harness. We took 
one of the extra single harnesses from 
the horse barn and by taking up the 
straps where it needed it, we finally got 
the harness to fit the bull first rate. We 
used all of the harness except the bridle 
and in its place we used a small halter 
and snapped the reins to the rings in 
the halter, which are on both sides of 
the mouthpiece. The first day’s work 
was simple and easy. The young bull 
was first led down the lane (one-fourth 
mile) and then on the way back he 
pulled along a fencepost hitched to a 
whiffletree. Each day he was taught to 
do a little more work, or go a longer 
distance, and soon we left off leading 
him and he learned to be guided by 
the reins only. At first he only pulled 
after him a few fence posts, but now 
he is larger, stronger and understands 
more thoroughly his work, so we let him 
pull the stone drag with a moderate 
load, and also bring in fodder and food 
for the 20 cows in our herd. He almost 
does the work of an extra horse, and 
when he is older I feel sure that he 
will easily do the equivalent of a horse. 
At present he does his work in a little 
two-wheel cart, made by his keeper from 
refuse material, the wheels coming from 
an old hay-loader, but soon he will be 
taught to manage a larger wagon, pro¬ 
bably the lumber wagon. We have 
never had any trouble in teaching him 
anything that was right for him to do, 
and we were always gentle but firm with 
him, as I do not believe in being rough 
with young animals. Aside from being 
an asset as a draught animal, next Sum¬ 
mer ought to see a select lot of grade 
Guernsey calves sired by him, and out 
of some good grade cows. 
Rhode Island. j. f. comstock. 
Some Difficulties in Churning. 
What temperature should cream be in 
order to get the butter to come quickly, 
and also what was the cause of my cream 
taking two hours to churn? The cream 
has been standing three days in a cold 
cellar. I then stood it in a warm kitchen. 
Let me know what the trouble was. Is 
there anything that I can put in butter 
to take away a grassy taste or a strong 
taste caused by the change of feeding and 
also what is it that the creameries use 
to give their butter that rich fellow 
look? Can you tell me how many quarts 
of cream a 40-quart can of milk will 
make with ordinary cows? l. m. 
New Jersey. 
There are many causes why cream is 
sometimes difficult to churn. Cream 
made from the milk of cows nearly dry, 
or well advanced in the period of lacta¬ 
tion, is often difficult to churn. An 
abnormal condition of the cow or cows 
or the presence of certain forms of bac¬ 
teria may also cause trouble. Probably 
the most common cause of difficult 
churning is trying to churn cold cream, 
and I think that this is probably why 
you are afflicted. You should have a 
dairy thermometer, which can be pur¬ 
chased for 25 cents, so that you will be 
able to control the temperature of your 
cream. When it is brought from the 
cellar, warm it to a temperature of 
about 70 degrees and hold it there for 
12 hours at least, or until it has a pro¬ 
nounced acid taste. Sometimes it is ad¬ 
visable, especially in cold weather, to 
add a little good buttermilk, or a lactic 
acid ferment (which can be bought) to 
hasten the ripening. Stir the cream 
well when warming or cooling it, and 
occasionally while it is ripening. Try 
churning at 60 degrees, but if you still 
find difficulty raise the temperature to 
68 or 70 degrees. I know of nothing 
which can be put in cream to take away 
strong flavors. The “grassy” taste, 
which is often noticable when cows are 
first turned on heavy Fall feed, will 
disappear in a few days. Butter color 
may be purchased from dairy supply 
stores and also from some druggists. 
Cream may test all the way from 15% 
to 40% or more of butter fat, so it is a 
very indefinite article. A 40-quart can 
of milk testing 4% butter fat will make 
a little more than six quarts of 25% 
cream. Four per cent milk and 25% 
cream may be considered about an aver¬ 
age. c. s. M. 
Purebred Cattle and Milk, 
I would like to make a few remarks rela¬ 
tive to Mr. Arfman’s article on page 1142, 
taking the standpoint, not of a breeder or 
a prospective breeder of thoroughbreds, but 
that of the prospective purchaser of cows 
that are expected to pay their profits from 
milk and butter production. I think that 
in taking this view I am in the position 
of the majority of farmers. Mr. Arfman 
himself gives the very reason that keeps so 
many scrubs and so few purebreds in the 
ordinary dairies. No farmer can pay such 
prices as Mr. Arfman holds his cattle at 
and expect to make a profit from milk 
and butter alone. He must look for his 
profit in the selling of the offspring, the 
same as Mr. Arfman does, and in so doing 
he becomes not a dairyman but a breeder. 
On the other hand, if the average farmer 
pays such prices as will give him a profit 
on milk and butter production alone, Mr. 
Arfman plainly says that he might as well 
buy scrubs, as they are as likely to be 
good producers as the cheap purebred. The 
ordinary dairy has great room for improve¬ 
ment, there is no denying that, and Mr. 
Arfman’s cattle are from famous milkers 
and will without doubt be famous milkers 
themselves. I do not evade that point either, 
but if I were located near Mr. Arfman and 
wanted to improve my herd’s milk produc¬ 
tion, how could I afford to do it? If I 
paid $200 for the service of the bull It 
would take three or four years’ profit to 
pay it, which makes the idea impossible, as 
my cows must feed and clothe me. or else 
I cannot keep them. If I use a bull I can 
pay for I do not get the quality. 
The purebred game is theoretically cor¬ 
rect and practically all wrong. What the 
country needs is not cows with a long pedi¬ 
gree, but milkers from a milking family 
and at a price that is not prohibitive to 
profit. I do not blame the breeders for 
getting all they can ; we all do thatf but 
I am endeavoring to say a word in defense 
of the farmer of ordinary means who is 
continually abused by the breeders and 
agricultural schools for not investing money 
he does not have, in cows that will not 
pay unless he turns breeder. Let me point 
out that in selling milk at a low price from 
high-priced cows there is a difference be¬ 
tween large production and large profit. 
The trouble is that the heavy milkers cost 
too much to be profitable and the cheap 
ones do not give the milk to make a profit 
on. What is the solution? 
Cook Co., Ill. BRUCH SIDMORE. 
Winter Care of Horses. 
It is true the use of automobiles is 
on the increase, and many farmers are 
buying and using them, but the horse must 
be depended upon to do most of the work 
on the farm. In most of the older sections 
there is but little work for this useful ani¬ 
mal during the Winter months. Yet this is 
no reason why the horse should not have 
good care in Winter as well as Summer. 
Many may think they are treating their 
horses with the utmost kindness if they 
give them plenty to eat and drink, a good 
warm stable with plenty of bedding to lie 
on, and also groom them every day. While 
all this treatment is proper and essential, 
yet to the mind of the writer, in some 
other way many horses are ill-treated, and 
that is, by keeping them tied up in the 
stable day after day during the Winter 
months when there is little work to do. 
Unless it is storming hard a horse should 
be turned out every day and be given a 
good chance to roll and exercise, and he 
will come out in good shape for work in 
the Spring. j. r. 
P erclieron and Beloian Stallions and Mares for sale 
at farmers’ prices. A. W. GREEN, Rpute 1, 
Middlefield, O. Railroad station. East Orwell, O., 
on Penna. R.R., 30 miles north of Youngstown, O, 
Having: Just Arrived from tlie New 
York State Fair with a Lot of 
PREMIUM HORSES 
We are now ready for business at prices never 
heard of before. 'We have both Imported and 
Home-Bred Registered 
PERCHERONS ONLY 
Prices—$350 to $750 on Mares, according 
to age, weight and size. 
Stallions from $500 to $2,000. 
These prices include the Great Stallion NOGEN- 
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5-year-old Staliion ROULE, winning the 4-year-old 
and over class with 14 animals in the ring. 
We have on hand in all about SIXTY HEAD 
Don’t wait to write—come and see us at once. No 
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D. J. GRINDELL. Kenton. Ohio 
GREAT 
ANNUAL 
SALE! 
TO BE HELD AT THE NOTED 
SHARON VALLEY STOCK FARM, Newark, Ohio 
On Friday and Saturday, Dec. 8th and 9th, 1911 
inf! Belgian, Perclieron & German mn 
IUU Coach Stallions and Mares IUU 
Mares liave all been bi - ed, both Belgian and Per- 
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It is to the interest of every prosperous man to 
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Send 6 cents and get Illustrated Catalogue. 
The Sharon Valley Stock Farm is so well and 
favorably known for good stallions and mares, 
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Free conveyances to and from the farm. 
Do not fail to come and bring your friends. 
COL. GEO. W. CRAWFORD 
Proprietor of Sharon Valley Stock Farm, NEWARK, OHIO 
F. W. ANDREWS, Auctioneer. 
Both Phones—Citizens 1252 ; Bell 651 W. 
Learn 
about the 
Guernsey 
Cow 
The Most Economical Production of the 
Highest Class of Dairy Products, excell¬ 
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fThe Pan American Dairy Breed Test, 
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WON inpartial Experiment Station Trials. 
The Guernsey was the First Breed to establish 
an Advanced Register on basis _ of Years 
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An average of over 1200 official years records show : 
8070 lbs. Milk 410 lbs. Butter Fat 
(Equivalent to 460 lbs. butter) 
AVERAGE PER CENT. BUTTER FAT 5.03 
Full information regarding the breed by writing 
The American Guernsey Cattle Club 
Sox R, PETERBORO, N. H. 
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