372 
March 16, 
Live Stock and Dairy 
HOME BUTTER MAKING. 
In order to make good butter it is 
necessary primarily to have healthy 
cows provided with wholesome food 
and pure water. Free ac css to salt 
at all times is also desirable. Stables 
should be kept clean and well ventilated, 
and the udders, teats and flanks of the 
cows should be brushed off before milk¬ 
ing. Use bright tin pails, and see that 
all utensils that come in contact with 
the milk or cream are thoroughly 
washed and scalded. There are three 
methods of removing the cream from 
milk: (1) the shallow pan, (2) deep 
setting can, (3) hand separator. If 
shallow pans are used set the milk im¬ 
mediately after milking, not more than 
three inches deep, in a cool, airy cellar 
or in some place where similar condi¬ 
tions can be obtained. Skim in about 
36 hours, separating the cream from 
the edge of the pan with a thin-bladed 
knife, when the cream may be run into 
a cream can, care being taken to run in 
as little milk as possible, for a thick 
cream (for many reasons) is more de¬ 
sirable than a thin article. The deep¬ 
setting cans are a decided improvement 
on the shallow pans. Use cans about 
eight inches in diameter and 20 inches 
deep, putting the milk in while still 
warm from the cow. The cans are then 
placed in a tank containing ice water, 
or cold running water, and left for 
24 hours before skimming. The 
skim-milk may be drawn off by a 
faucet at the bottom of the can or re¬ 
moved by a special skimmer made for 
the purpose. 
The cream separator is the best and 
most reliable method of skimming milk. 
The loss of butter fat is reduced to a 
minimum, a better and more uniform 
quality of cream is produced, and the 
skim-milk is in the best condition for 
feeding young stock. The separator 
must be set evenly and upon a solid 
foundation, in order that it may run 
smoothly. Any trembling while skim¬ 
ming will cause a loss of butter fat in 
the skim-milk. Use only special sep¬ 
arator oil, with occasionally a little ker¬ 
osene oil to clean the healings. It is 
important that the speed of the sepa¬ 
rator be maintained according to the 
directions sent with it. A low speed 
means loss of fat. The temperature of 
the milk should not be under 90 degrees, 
and the flow of milk into the separator 
should be uniform. Wash all parts com¬ 
ing in contact with milk or cream in 
lukewarm water, to which has been add¬ 
ed some cleansing powder, and then 
thoroughly scald with boiling water. 
Separating should be done in a clean 
room free from evil odors or dust. 
The cream, by whatever means it has 
been skimmed, should be cooled at once 
to under 60 degrees (40 would be bet¬ 
ter), and kept cool until about 12 hours 
before churning. In raising or lower¬ 
ing the temperature of cream, surround 
the cream can with warm or cold water, 
as the case may be, stirring occasion¬ 
ally. Water or ice should not be put 
into the cream to raise or lower the 
temperature. Warm cream should not 
be added to cream already cooled. Stir 
well each time a fresh lot is added. No 
fresh cream should be added for at least 
12 hours before churning. At this time 
especially in cold weather, a little clean- 
flavored sour milk may be added as a 
starter, and the cream kept at a temper¬ 
ature of 70 degrees (or nearly) for 12 
hours. It should then be ready to churn, 
being thick and glossy with a slightly 
sour smell and taste. The best temper¬ 
ature at which to churn will depend 
upon conditions. Very rich cream, es¬ 
pecially from fresh cows receiving suc¬ 
culent food, can usually be churned at 
a low temperature (55 to 62 degrees). 
Very thin cream, from cows a long time 
THE RUR.AI* NEW-YORKER 
in milk and on dry feed, especially in 
cold weather, requires a high churning 
temperature (64 to 70 degrees). The 
best rule is to raise the temperature 
high enough to bring the butter in 
about half an hour. Under average con¬ 
ditions this would be between 60 and 
65 degrees. 
It is well to run the cream through 
a finely perforated tin strainer, as it is 
being poured into the churn. Never 
fill the churn more than half full; one- 
third is better. When coloring is used 
it should be added just before churn¬ 
ing commences. Directions for amount 
to use are generally printed on the bot¬ 
tle. Avoid too deep a color.' It is im¬ 
portant to stop churning when the gran¬ 
ules of butter are about the size of 
wheat kernels or small peas. The but¬ 
termilk should be drawn off as soon as 
churning is finished, using a dipper with 
wire gauze bottom for straining the 
buttermilk as it flows from the churn. 
Wash the butter as soon as buttermilk 
is drawn off, using water slightly (two 
or three degrees) warmer than the but¬ 
termilk in very cold weather, and slight¬ 
ly colder in very warm weather. The 
butter should be washed in the churn, 
using plenty of water and revolving the 
churn three or four times. Two or 
three changes of water will generally 
be sufficient. Salting is often done in 
the churn immediately after the last 
rinsing water is drawn off, but for an 
amateur it is better to do the salting 
on the tray or worker. Weigh both 
butter and salt, using from one-balf to 
one ounce of salt to a pound of butter, 
according to taste. Spread the butter 
out evenly and while still in the gran¬ 
ular form sprinkle on the salt. Work¬ 
ing may be done in a butter bowl with 
ladle, or with a lever butter worker. 
The latter method is the best and easi¬ 
est; work by pressing downward; avoid 
a scraping or sliding movement. As the 
mass of butter works down flat, double 
it over, like the crust of a “turnover,” 
continuing the working until it presents 
a smooth, solid appearance when cut 
with a ladle, and when pressed between 
the ladle and the worker the moisture 
shows in small beads evenly distributed 
over the surface. Use fine dairy salt, 
and always keep it in a clean place, for 
it will sometimes absorb odors and thus 
injure the flavor of the butter. The 
pound print package is neat and very 
convenient. Dairy supply companies 
will furnish moulds. These, as well as 
any wooden utensils which come in con¬ 
tact with the butter, should be scalded, 
then rinsed in cold water before using. 
c. s. M. 
Hogs Pastured on Rape. 
On page 216 George L. Gordon asks for 
more light on the “hogs and rape” question. 
He speaks of a “half truth” being given in 
the articles, and while a half truth is bet¬ 
ter than no truth, if he will read the articles 
again carefully he will see that they con¬ 
tain “the truth, the whole truth and nothing 
but the truth.” The articles were written 
with the sole purpose in view of showing 
the value of an acre of rape as hog pas¬ 
ture, or in other words how many pounds 
of pork an acre of rape would * produce. 
With one exception the hogs mentioned in 
my article were born on the places where 
pastured and were worth .$3 each last sea¬ 
son and would probably weigh about 20 
pounds each at fouj' weeks old, the time of 
weaning. In figuring the cost of the pigs, if 
Mr. Gordon wishes to (but this is entirely 
foreign to the subject as written) you can 
figure the one lot at $3 and the others 
that were bred on the place at the exact 
cost of keeping the sow, which will make 
a better showing. 
Mr. Gordon says, “I have written this 
with no desire to criticise anyone in par¬ 
ticular, simply to call attention to the need 
of care in figuring out a statement of 
profit or loss, also the need of stating it in 
such form that it can be adapted to any 
locality, for prices vary greatly with local¬ 
ity.” That is just the care I took. I gave 
the number of pounds of pork an acre of 
rape would produce, and left i^t to readers 
in the different localities to figure the cost 
of.tbe pigs in the first place and the selling 
price at last. Prices vary greatly in the 
same locality. Hast Fall my neighbor sold 
pigs for .$2, while the neighbor joining him 
sold for $1. One neighbor sold his hogs for 
seven cents per pound, another sold late and 
got only five cents. Farmers are too con¬ 
servative, too much afraid to try new 
things. When we purchased our first milk 
separator we were extolling the many good 
virtues to one of our neighbors, and when 
we put in water to flush the howl and 
the water came out of the cream spout he 
turned away disgusted, saying, “That thing 
is no good, see the water come.” I can do 
no better than to repeat what was said in 
the last article. Alfalfa and rape are to 
the hog man what Alfalfa and silage are to 
the dairyman, and I wish every man who 
raises even one hog would plan‘for a little 
patch of rape. There is nothing else that 
will make pork with so little cost and 
work. CHESTER I. HUNT. 
Livingston Co., N. Y. 
When you write advertisers mention The 
R. N.-Y. and you’ll get a quick reply and a 
“square deal.” See guarantee editorial page. 
WITH 
KRESO DIP N2.I 
WILL DO THE WORK 
THERE IS NO EXCUSE FOR LOUSY MANGY 
UNTHRIFTY PIGS. IF YOU HAVE SOME 
OF THIS KIND YOU WILL FIND IT WORTH 
WHILE TO GET OUR CIRCULAR ON 
TANKS AND WALLOWS. IT TELLS 
HOW TO MAKE THEM OF CEMENT 
KRESO DIP N2I 
IS A REAL NECESSITY 
ABOUT ALL LIVE STOCK 
FOR MILLING LICE.TICKS,MITES,FLEAS. 
FOR TREATING SCAB.MANGE,RINGWORM, 
AND OTHER SKIN DISEASES; 
TO DISIN FECT, DEODORIZE, 
CLEANSE ac PURIFY. 
ALL OF THESE USES FULLY DESCRIBED 
IN OUR BOOKLETS. WRITE FOR COPIES 
ASK YOUR DRUGGIST FOR KRESO DIP NO.I 
PARKE,DAVIS a CO., 
DEPARTMENT OF ANIMAL INDUSTRY. 
The Milk Pail 
That Keeps Milk Clean' 1 
This pail keeps outthedirt. hairS 
'and filth that get in at nnlk-^ 
'ingtime. Strong,patterned 
fright, easy to wash. We 
' prove it. 
STERILAC 
SANITARY MILK PAIL 
i Approved by up-to-date dairy- , 
\inen. Price 52.50. Sent direct 
ton Ten Days’ Approval it not' 
\found at your dealer’s. R 1 
k STERILAC COMPANY' 
5 Merchants Row, 
Boston, Mass, 
MILKING STOOLS 
Curved legs; wide base; don't 
upset. Large seat; shaped to 
fit body. Made from steel and 
then galvanized. No creviees. 
Strong and Sanitary 
Price SI .50 each, $15 per dozen 
WLSNEK MFC. CO. 
230 Greenwich Street, New York 
Prevents 
Sheep Scab 
At the first signs of Sheep Scab start in im¬ 
mediately and use Dr. Hess Dip and Disin¬ 
fectant. This parasite and skin remedy is 
very effective, meeting the requirements of 
the U. S. Government as an official dip for 
scab and is always uniform in strength. 
DR. HESS DIP 
And Disinfectant 
destroys vermin of all kinds—prevents skin 
diseases—keeps horses, steers, hogs and 
sheep in a clean, thrifty condition. Splendid 
remedy for mangy dogs. Spray your stables, 
henneries, sinks, troughs, etc., with Dr. Hess 
Dip and Disinfectant—it purifies the air and 
wards off disease. Send forfree Dip booklet. 
For Running Cream Separators 
DAIRYMEN, Take a Look at 
the STRITE GOVERNOR PULLEY 
It’s the original and “only 
thing” for driving cream 
separators with gasoline 
engines. Once tried, always 
used. THY ONE. Ask your 
dealer for a “STUITE” or 
write us direct. Don’t take 
an imitation. 
STRITE GOVERNOR PULLEY CO. 
357 So. Third St. 
MINNEAPOLIS, Minn. 
COOK YOUR FEED and SAVE 
Half the Cost— with the 
PROFIT FARM BOILER 
With Dumping Caldron. Empties 
its kettle in one minute. The simplest 
and best arrangement for cooking 
food for stock. Also make Dairy ana 
Laundry Stoves, Water and 
Steam Jacket Kettles, Hog 
Scalders, CaUlrons.etc. t#”Send 
for particulars and ask for circular J. 
D. R. Sperry & Co., Hatavia, III. 
One Dollar 
a Wheel 
Puts Empire Low Steel Wheels 
On Your Wagon Now 
Only $4 to have a set of Empire Low Steel Wheels 
on your farm wagon for your heaviest hauling. 
End your drudgery of high lifting at once by Bend¬ 
ing only $1 a wheel! Pay balance after 30 days' trial. 
Your money right back if the wheels 
resentod. We pay the freight both ways. 
You are not out one cent. Write ua today 
for our "Dollar-a-Wheel” offer. 
Your name and address on a postal card 
will do. Wo will 6end you FREE a Perfect 
Measuring Device to measure your axles 
with. Send for Catalog of 1912 Models of 
our Famous Empire Farmers* Handy Wag¬ 
ons. Address (30) 
Empire Mfg.Co., Box 554,Quincy,lll. 
AND UPWARD 
SENT ON TRIAL. 
FULLY 
GUARANTEED. 
“AMERICAN— 
SEPARATOR 
A brand new, well made, easy running, easily 
cleaned, perfect skimming separator for $15.95. 
Skims one quart of milk a minute, warm or cold. 
Makes thick or thin cream. Thousands in use 
giving splendid satisfaction. Different from this 
picture, which illustrates our low priced large 
capacity machines. The bowl is a sanitary marvel 
and embodies all our latest improvements. Our 
richly illustrated catalog tells all about it. Our 
wonderfully low prices and high quality on all 
sizes and generous terms of trial wnl astonish you. 
Our twenty-year guarantee protects you on every 
American Separator. Western orders filled from 
Western points. Whether your dairy is large or 
small, get our great offer and handsome free 
catalog. ADDRESS, 
SEPARATOR CO., b A , n b b°rVg 0 e 75 n. y. 
AMERICAN 
