290 
THE RURA.I> NEW-YORKER 
March 2, 
Frozen and Thawed Pork. 
We had a discussion with our boss. He 
killed four pigs a week ago and let them 
freeze as hard as ice. I want to know if 
it makes any difference in the weight. I 
think it does and he says no. w. F. 
Greenbush, Mass. 
The boss seems to lose by a small 
margin. This was referred to the 
Bureau of Animal Industry with the 
following result: 
“The matter was referred to the 
Bureau’s inspector in charge at Chicago, 
Ill., and he submits information as 
follows: 
Green 
Frozen 
Thawed 
Kind of product. 
weight. 
weight. 
weight. 
Pounds. 
Pounds. 
Pounds. 
18 pcs. pork loins 213 
211 % 
209 
19 pcs. bellies. 
. 198% 
198 
197% 
2883 pcs. hams .. 
.43972 
43428 
43634 
Ilams. 
. 5800 
57 G5 
5756 
131 pes. hams .. 
. 1448 
1431 
1424 
134 pcs. hams .. 
. 1450 
1432 
1430 
108 pes. hams .. 
. 1452 
1429 
1431 
Ill pcs. hams .. 
. 1457 
1447 
1448 
94 pcs. hams .. 
. 1453 
1443 
1450 
91 pcs. hams .. 
. 1453 
1438 
1439 
“From the 
above it 
would 
appear 
that the loss 
in weight in 
freezing 
ranges from one-quarter per cent, to 
one and one-half per cent. The same 
meat when thawed regains a part of the 
weight lost in freezing.’’ 
A. D. MELVIN. 
Chief of Bureau. 
Thick Cream. 
Can you tell me what makes the 
cream in my churn get so thick and 
stiff after a few minutes’ churning that 
I have to stop work and resort to some 
thinning methods. Last night it took 
four quarts of sweet milk to seven of 
cream to get it to the proper consis¬ 
tency. I churn at a 62-degree tempera¬ 
ture; cream ripened 24 hours before 
churning, and get good granular but¬ 
ter usually in 15 to 20 minutes. It does 
not seem to make any difference if the 
cream is thick after ripening or not; 
churn every three days, being very care¬ 
ful at all points to be clean. One of 
my cows is fresh, and her cream is very 
thick when milk is skimmed. I am feed¬ 
ing wheat bran, cob meal and cotton¬ 
seed meal, with good, bright, mixed hay 
and mangels; have some Alfalfa hay to 
fall back on a little later when the mixed 
hay is gone. Can you give me a good 
ration from the above, substituting dried 
beet pulp for the mangels, which are 
about used up. b. m. v. d. 
Pennsylvania. 
The thickening of your cream may be 
due to the presence of some undesir¬ 
able bacteria. In Winter the lactic acid 
bacteria are few, and hence milk or 
cream takes several hours longer to cur¬ 
dle than in Summer at the same tem¬ 
perature. Some of these undesirable 
bacteria, however, thrive at a lower tem¬ 
perature, and cause a thickening of the 
cream which is not due to ripeness. Keep 
your cream cold—below 60 degrees—un¬ 
til you have accumulated enough for a 
churning, then add a starter made from 
any clean milk which has soured enough 
nearly to curdle. This starter should be 
prepared in a previously sterilized cov¬ 
ered dish, and ripened at a temperature 
of 70 degrees, or a little more. Good, 
clean buttermilk from a normal churn¬ 
ing would also make a good starter. One 
quart to four gallons of cream would be 
about the right proportion. Stir your 
cream occasionally when ripening and 
churn as soon as it has a pronounced 
acid taste. Ripen your cream at a tern-. 
perature of about 70 degrees, and try 
churning at a little higher temperature 
than you have been in the habit of do¬ 
ing. As a last resort, if your trouble 
still continues, heat your cream before 
ripening to a temperature of 140 degrees 
and hold it there for half an hour; then 
cool down to the ripening temperature 
and add the starter. 
The exact nutritive ratio of the fol¬ 
lowing ration will depend upon the 
amount of clover in the mixed hay. 
With a fair amount of clover the ration 
will be all right for 1,000-pound cows: 
15 pounds mixed hay; two pounds bran; 
three pounds corn and cob meal; two 
pounds cotton-seed meal; four pounds 
beet pulp. Where Alfalfa is substituted 
for mixed hay the cotton-seed meal may 
be dispensed with: 16 pounds Alfalfa 
hay; two pounds bran; four pounds 
corn and cob meal; four pounds beet 
pulp. c. s. M. 
Turn the Pigs in the Orchard. 
We have on our farm a small apple 
orchard of about 20 trees, which are 
about 25 or 30 years old. They were 
set so close together that they now lock 
horns somewhat. Among the varieties 
there are Red Astrachan, Gravenstein, 
Warren, Wolf River, Wallbridge, R. I. 
Greening Ben Davis and another kind 
which I am unable to identify. For the 
last 10 years some of the varieties have 
been so badly run through with those 
little railroad worms (I don’t know 
what the scientific name for them is) 
that they were unfit for use. So in the 
Spring of 1909 thought I would turn 
some pigs in to eat the windfalls and 
see if that would make any difference. 
In May I fenced the larger part of it 
and put in four six-weeks-old pigs and 
let them have the run of it until snow 
came; I also had the same number of 
pigs in it in 1910 and again in 1911. 
Now as to results. The pigs have kept 
the top of the ground pretty thoroughly 
stirred the trees have made a good 
growth of wood each year, the foliage 
has a healthy dark green look, and best 
of all we were able last Fall to save 
the fruit from several trees that in pre¬ 
vious years had been so wormy as to 
be useless. R. E- l. 
Vermont. 
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^roNE>o|TjTf5KiT|g.^^| 
HUSSEY PLOW CO. N. BERWICK ME. 
r 
The Man with the Hoe 
Wants a Good Fertilizer 
Ration for Family Cow and Sows. 
1. What is the best ration for a family 
cow where all grain is bought and hay is 
the only fodder? Is it best to feed two or 
three times daily? 2. Give me a ration for 
two sows, just bred, age seven months, 
where all feed is bought and only skim 
and buttermilk from one cow. c. n. 
New York. 
1. It is impossible to name the “best” 
ration for a cow. Many combinations of 
many and various feeds are possible, with 
substantially the same feeding value and 
nutritive ratio. If your hay is a mixture 
of grasses and clover try a mixture of 
three pounds corn meal; two pounds bran; 
one pound cotton-seed meal; one pound lin¬ 
seed meal. Give the grain in two feeds, one 
in the morning and one at night, and feed 
hay either two or three times a day as 
convenient. 
2. Avoid heavy or hearting foods, such 
as corn, barley and especially cotton-seed 
meal. The latter should not be fed at all, 
and the first two only in small quantities in 
combination with lighter feeds such as 
bran and shorts. The following is a good 
mixture for cold weather; two parts bran; 
two parts cornmeal; two parts shorts, by 
weight. Make a thick slop by using your 
skim-milk and buttermilk as far as it will 
go, with water to furnish enough liquid. 
For convenience, as well as for best results, 
mix up enough in your barrel at night to 
last the next day, thus giving it at least 12 
hours to soak. The corn, of course, may be 
fed in the ear if you have it. If possible 
give your sows some green feed, such as 
roots or kitchen refuse. They can also be 
taught to eat a little bright clover or Al¬ 
falfa hay. As soon as the weather is warm 
enough turn them out to pasture, if you 
have a suitable place. Shorts or middlings 
alone make an excellent feed for sows in 
Summer. c. s. m. 
For the land’s sake 
give him BOWKER’S 
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Address, Department E 
T}/XfTTT7'T7T> FERTILIZER COMPANY, 
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