QOO 
August 24, 
BUTTER AND BUTTER MAKING. 
Most up-to-date doctors agree with 
the writer who said, “Throw away the 
cod-liver oil bottle and eat butter.” This 
writer also states, “With every pound 
of butter you consume you have built 
another defence against the armies of 
'cold’ microbes and consumption germs 
that infest the land.”* Butter is not a 
medicine, but every system needs fat, 
and butter will supply this without 
creating any digestive disturbances, and 
therefore butter should be eaten as a 
necessity and not as a luxury. Good 
butter is palatable, while cod-liver oil 
is offensive but the swallowing of it is 
not always the worst part, however. It 
often makes one bilious; that signifies 
it is not easily digested, and fails of its 
purpose of supplying strengthening fat 
to the system. As butter is a three- 
times-a-day necessity in every home, 
and one of the most profitable products 
of the farm, its production is of great 
importance. There is more complaint 
about the quality of butter than any 
one article of food. Butter is known 
by the company it keeps, and good but¬ 
ter may deteriorate in the hands of the 
grocer. Or the cream may arrive in 
good condition to the churn, and then 
be ruined if the churn is not properly 
cared for. Washing the churn with soap 
will give the butter a foreign flavor 
unless the churn is rinsed immediately 
after, being washed with hot water until 
the water is perfectly clear. It is safe, 
however, to use other cleaning agents 
than soap on the churn. If a churn 
has been neglected there is no better 
way to remove any sour or foreign 
odors than to rinse with lime water 
after thoroughly washing. 
Butter often has a neutral flavor 
when the milk or cream is exposed to 
the odor of cooking. This cannot well 
be guarded against in the Winter if the 
housewife is compelled to set the milk 
in the kitchen. In butter-making there 
are very few “short cuts” that are suc¬ 
cessful, but the users of separators are 
often tempted to place the cream jar 
on the separator and let the warm cream 
run into the cold. To be sure this saves 
emptying and washing a vessel, but good 
results are not obtainable when this is 
practiced. 
“I didn’t know it made any difference” 
said one woman, “as I always go to 
my cream jar for cream to use until 
I add the starter.” 
It is frequently that the starter is 
the source of trouble. Keeping the 
cream in good condition is not at all a 
difficult task, owing to the fact that 
the butter fat in milk does not decom¬ 
pose as quickly as some of the other 
constituents. When even milk that is 
far from being clean is put through 
the separator the disagreeable flavors 
and conditions are largely removed 
from the cream. It is the skim-milk 
that carries the food for bacteria and 
the flavors that it is desirable to get 
rid of. But to return to the starter; 
milk makes the best starter, and skim- 
milk is preferable to the whole milk, 
as the impurities have been removed 
if a separator is used. If the starter 
has been left on the pantry shelf and 
the kitchen door open, or in a similar 
place while meat and vegetables are 
being cooked, it is safe to conclude that 
the butter will have just a neutral flavor 
—a little of everything, you can't tell 
what. All the care bestowed upon the 
cream will count for naught if the 
starter is exposed to flavors or odors. 
It is even better to churn the cream 
sweet than to add a bad starter. But¬ 
ter churned from perfectly sweet cream 
has a flat taste, not that desirable flavor 
of butter from well-ripened cream, but 
some prefer the butter from sweet 
cream. 
When the shallow setting is the 
method of creaming a starter is not 
altogether necessary, as the cream is 
partly ripened when taken off. To make 
good butter this cream must be kept 
at as low temperature as possible, or 
it will become overripe, and butter with 
a sour taste will be the result. Upon 
the ripening of the cream largely de¬ 
pends one’s success in making butter. 
Not only the flavor but exhaustive 
churning depends upon the process of 
ripening the cream. 
In order to ripen cream evenly it 
must be thoroughly stirred. If some 
of the cream is very sour, some mildly 
sour and some sweet when churned 
there will be a loss of butter fat in 
the buttermilk. It is a mistake to churn 
butter at too high a temperature to 
save time, for it really takes more time 
to expel the large amount of butter¬ 
milk the butter contains, and by over¬ 
working, the butter becomes greasy and 
is of lighter color. If the butter is 
'THE; IX TJ RA Is NEW-Y ORKER 
cooled in this condition it requires a 
much larger amount of coloring matter. 
An old experienced butter maker can 
tell when cream is at the right tempera¬ 
ture, but it is much safer to use a ther¬ 
mometer. They cost but a trifle and 
pay for themselves many times over in 
the saving of time. When purchasing 
one it is well to see if it compares 
with a standard thermometer. 
On the washing of butter farmers’ 
wives disagree. Two women who make 
gilt-edge butter that always sells at a 
premium, tell me they always wash 
their butter until the the water runs 
clear. Others who are equally as suc¬ 
cessful say that excessive washing ruins 
the fine flavor and aroma of butter. 
There is another class who state that 
putting water on butter will cause it to 
get strong. But it is more probable that 
if the buttermilk is left in the butter 
it will get strong. Washing the butter, 
as with salting, is a matter of taste, and 
taste is largely habit. Some like very 
little salt, while others want it highly 
salted, while occasionally there is a 
person who wants no salt in his butter. 
One woman who had special customers 
for sweet cream butter found it very 
difficult to get her own family to eat 
it after she had bought a separator, as 
they had been accustomed to eating 
butter from very ripe cream with the 
buttermilk not washed out. “What is 
one man’s meat is another man’s 
poison,” applies well to butter. The ap¬ 
pearance of butter on market has al¬ 
most as much to do with its sale as 
quality. Many times a customer selects 
an artistic roll of butter of inferior 
quality in preference to one that does 
not appeal to the eye„ though much 
superior in taste. The whole business- 
of successful butter-making can bq 
summed up in 11 letters—cleanliness. 
Clean stable, clean cows, clean milkers 
and clean milk pails bring clean milk to 
the house; with clean, well-ventilated 
dairy room and clean dairy utensils the 
result is pure cream that will manufac¬ 
ture a high grade of butter. All that is 
needed to accomplish this is stick-to- 
it-iveness with plenty of elbow grease. 
Hamler, O. M. c. b. 
SUCCULENT FEEDS. 
Pakt I. 
Why is it that the dairy cow will in¬ 
crease her milk flow, the farm horse will 
regain his health and spirit, the hog will 
grow, thrive, and fatten, and even the 
hens will increase their production of eggs, 
when turned out to grass in the Spring 
time? The answer is, they secure succulent 
food, and balance their ration. It must 
be obvious to the most casual observer 
that succulent food is a desirable, if not 
an indispensable element in the feed ra¬ 
tion of every farm animal, and without it 
few farm animals can continue to thrive 
or remain profitable. Succulence in food, it 
should be explained, is simply the reten¬ 
tion of the natural moisture in the plant, 
which is intended to make up part of the 
feed ration, and may be secured in the form 
of grass and soiling crops in Summer, and 
silage, roots, cabbage or fruit in Winter; 
but whatever its form, it must be whole¬ 
some and palatable. The additional water 
contained in silage as contrasted with dry 
cornstalks, of grass as compared with dry 
hay, or of dried beet pulp as compared wirh 
freshly cut beets, has no feeding value 
whatever, except the very important effect 
of rendering the food more palatable and 
digestible; and because of this palatability 
and digestibility the succulent pasture and 
meadow feeds of Summer furnish to the 
farm animal the most perfect balanced ra¬ 
tion known. 
While the pasture will furuish good feed' 
in the Spring and early Summer, it is ob¬ 
vious that the farmer must contrive to 
keep up the supply during the remainder 
of the year, if he would secure the best re¬ 
sults from feeding his domestic anjmals. 
The experience of the writer has been 
that it is not difficult to provide a succu¬ 
lent ratioh for farm animals during the 
Fall, Winter and Spring months when such 
foods are most appreciated. It is a well 
known fact that the best flow of milk 
can be secured from the dairy, during the 
cool months, if plenty of succulent food is 
furnished. In fact, most of the wonderful 
milk and butter records have been made 
in the colder months of the year. It is 
alos a well-known fact that the market 
price of dairy products, and poultry pro¬ 
ducts as well, is always higher in the 
colder portions of the year. It would seem 
then to be the part of wisdom for the 
farmer to furnish some succulent feed for 
his farm animals; and the question is, 
how shall he best secure it? 
Laying aside all prejudice in the matter, 
and judging from the results of scientific 
experiments, as well as from the experience 
of hundreds of practical farmers, includ¬ 
ing myself, I undertake to say that there 
is no form of succulent food more pala¬ 
table, more healthful or more cheaply fur¬ 
nished than good corn silage; and I will 
go a step further and say that no feed 
produces purer or better flavored milk, 
when carefully prepared and properly fed. 
Most farm animals relish corn silage from 
the first, and all of them may be taught 
to eat it; not one but will be benefited by 
a regular feed of good silage from the time 
they are housed in the Fall until grass 
starts in the Spring. Good corn silage, 
however, means just that and nothing 
less. It contemplates large thrifty stalks, 
carrying large, well-developed ears, one on 
every stalk. It means “cutting in” at the 
proper time and storing in a well con¬ 
structed, airtight silo, in a careful manner. 
There seems to be some confusion in 
the minds of many farmers regarding the 
proper time to fill the silo with corn, and 
for the purpose of settling the question as 
far as possible I would say that extended 
experiments carried out for the purpose of 
determining the proper time to harvest a 
field of corn for silage, clearly demonstrate 
the fact that the corn should be practically 
ripe when cut. In connection with these 
experiments the absolute weight of dry 
matter and nutrients was determined in 
400 hills of corn, cut on different dates 
and from these data the yields of dry 
matter and nutrients per acre were cal¬ 
culated. The results were as follows: 
Yield per acre of green fodder, dry mat¬ 
ter, nutrients : 
Green Dry Nitrogen- 
Time of Cutting Fodder Matter Protein free Fat 
lbs. 1 be. ] by. Ext. lbs. lbs. 
A tig. 10 (tasseled) 21,20.3 3,670.24 372.72 1,828.15 G7.90 
Aug. 25 (in milk) 25,403 5.320.39 576.08 3.212.45 143.11 
Sept. 6 (glazing) 25.865 7,110.29 711.03 4.554.14 199.03 
Sept. 15 (ripe) 23,007 8,020.24 696.96 5,356.72 242.61 
The gross weight of the crop increased 
rapidly and regularly up to the time of 
glazing. After that period the change 
ivas mainly in the displacement of water 
by dry matter. 
From the tasseling of the corn to the 
time when the ears were in the early roast¬ 
ing stage, there was a gain of 44 per cent 
in dry matter ; from the roasting stage to 
the time of glazing, there was a further 
increase of 33 per cent, and from this 
stage to maturity a further gain of 12 per 
cent. The protein, nitrogen-free extract 
and fat also increase very rapidly up to 
the time of maturity. It is plain then 
that the farmer may add very materially 
to the feeding value of his silage by plant¬ 
ing his corn early and thoroughly ripening 
liis crop. The cost should not exceed $2 
per ton. john m’lexnan. 
ARGUMENTS FOR THE SILO. 
It is time now for the final word. It 
comes from II. O. Daniels, of Connecticut, 
a life-long dairyman : 
“At this writing we are passing through 
another long siege of drought, the fourth 
successive one of recent years, and those of 
us who are making dairying our life work 
have more cause than ever to be thankful 
for adopting the silo. We can no longer 
ask the question, is the silo a good thing, 
or can I afford to build one? Rather the 
problem resolves itself into the query, how 
can I feed a herd of dairy cows, make milk 
Summer and Winter, and produce the most 
silage for feeding them? for it lias become 
almost absolutely necessary to have a sup 
ply of silage ready for feeding in the Sum¬ 
mer as well as jn the Winter. First of all 
let me say that if you are keeping eight or 
10 cows and have not a silo do not hesitate 
longer to build. 1 think after one year’s 
use it will be found the best investment 
of time and money that can be made. Then 
after filling the silo the first year, which 
undoubtedly will be with corn, as corn is 
acknowledged by all as the king of forage 
crops, study a systematic plan for produc¬ 
ing silage to feed all the year. 
“We have had our herd shrink 25 per 
cent in their milk flow when silage has 
given out before we could fill again in the 
Summer with clover, and we have not been 
able to produce results with green soiling 
crops to come anywhere near the results 
secured when matured and cured silage was 
fed, so that we are positive that silage is 
the best and most profitable food when 
rightly made and fed. When one consid¬ 
ers the value of food stored up in a 100 
to 250-ton silo and compares this with the 
cost of a like amount of food stored in the 
average hay mow, I think one will concede 
that the silo offers the most economical 
storage of crops, and certainly will pay for 
itself very quickly when adopted on the 
dairy farm. Build the silo, brother dairy¬ 
men ; use judgment in the construction and 
size of the same to fit the needs of your 
herd, and then groWj crops to put into the 
silo and do away with the long, laborious, 
undesirable green soiling system for Sum¬ 
mer feeding of your dairy.” 
Cement Compressed-Air Tank. 
If a tank was built of cement concrete 
and a top of the same, would it be air¬ 
tight and could it be used for a compressed 
air water tank? If not, why not? 
Vineland, N. J. . C. p. M. 
Our information is that the concrete tank 
would not prove satisfactory. There would 
be a slow leakage of air. A metal tank will 
give better results. 
Get the American Steel Potato Dipper. Works per¬ 
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operation. Has 30-in. wheels—made cf very finest mate¬ 
rials. Built to last. Main gears are interchangeable. 
The lightest draft digger ever made—no friction on any 
part. Only digger with separating agitators which 
pulverize soil before it reaches rear of machine. 
American Potato Machinery Co., 208 iladleon St.,Hammond, Ind. I 
American Potato 
>vftv Digger 
Works 
Best 
Write 
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Grain Gratler and Cleaner 
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PORTER Sanitary Steel Stalls give perfect 
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Write today for catalog of “Perfect Barn Equip¬ 
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EQUIPMENT 
ien pronounco the PORTER barn 
