1912. 
THE RURAb NEW-YORKEt? 
939 
M X Xi K. 
N. Y. Exchange price $1.71 per 40-quart 
can, netting 3% cents in 26-cent zone. 
HOW TO HANDLE CREAM, 
Will you give all the information possible 
about the manner of handling commercial 
cream so as to extract the butter from 
same within a reasonable time by churning 
or use of chemicals? I bought a batch of 
cream recently and churned same six hours 
before getting butter to form, and this 
seems to me to be a great loss of time. 
Will some one explain how the creameries 
handle the cream in the matter of butter 
making? Many people are interested in 
above subject, as here in a town of 1,000 
people no butter can be bought except 
creamery costing 35 cents a pound, while 
cream may be bought from the dealers at 
fair price. Many of the farmers think that 
their cream tests more if kept until it be¬ 
comes very sour or acid, and such cream 
is very hard to churn. I am told that the 
creameries heat the cream which destroys 
all microbes or other parasite life. 
Missouri. G. s. k. 
Our experience in butter making has been 
limited for the past few years, since we 
have commenced shipping milk. We oc¬ 
casionally make a little butter and in for¬ 
mer years w r e made butter altogether. The 
modern butter making art, especially in 
creameries, is quite different from the sort 
we used to follow on the farm. About 
the whole field seems to be at least hinted 
at in the question submitted. 
In the first place, I would suggest that 
good butter is not made from poor cream. 
There is no trouble in making good butter 
from good cream in 30 to 45 minutes if the 
process is well handled. I would not ad¬ 
vise any attempt at making choice butter 
from old sour, neglected cream. There is 
no virtue in age in cream. Aging does not 
increase the quantity of butter fat. I do 
not know that decomposition, which has 
undoubtedly commenced in the cream de¬ 
scribed, materially lessens the quantity of 
fat, but it injures the quality most decid¬ 
edly. I would want that cream as soon 
after separating as convenient, and would 
want it ripened under proper conditions. 
Where creameries gather up cream from 
a considerable number of producers and 
get it together before any amount of acid 
has developed they frequently pasteurize 
the cream; that is, heat it, with thorough 
stirring, to a temperature of 140° F. or 
more, and then add a “starter” of pure 
culture of lactic acid formers, unless one 
is making sweet cream butter, and must 
be developed in the cream, but it is un¬ 
wise to have too great a variety of mi¬ 
crobes at work, for some of them may be 
harmful and they may get the ascendency, 
hence the pasteurization, w'Mdh is simply 
a killing-off process in parasitic life. Since 
acid is needed, acid formers are supplied 
in the culture. If the cream were left un¬ 
inoculated, some sort of germ life would 
get in, and it might be a form greatly 
hostile to good butter. Commercial cul¬ 
tures are on the market in a variety of 
forms, suitable for use in creameries, or a 
natural one may be made from milk. In 
some cases these may be of use to add to 
cream that has not been pasteurized. 
Neither pasteurization nor cultures will 
correct very sour, tainted or partially de¬ 
composed cream. It is true that an expert 
butter maker who is in the business can 
correct many imperfections in cream, even 
if he doesn’t make the highest scoring but¬ 
ter from it. For family use I would not 
care to buy poor cream and make my own 
butter. It is hardly advisable to pasteur¬ 
ize or use commercial starters for home 
butter-making, although it may be done. 
Get good cream and you need have no 
trouble to make good butter. 
I am inclined to describe two methods 
of butter making that I have come in con¬ 
tact with recently, although neither of 
them is quite the same as the conditions 
of the questioner’s demand. The first is in 
a creamery where cream is gathered and 
brought in from the farms. Fine butter 
is made in spite of the usual complaint 
that high-class butter cannot be made from 
gathered cream. The creamery and the 
utensils are scrupulously clean, and cream 
cans and appliances used in gathering are 
just as clean. The cream is gathered in 
the morning and reaches the creamery be¬ 
fore 10 o’clock. The separators at the 
farms are well cared for, and cold water is 
used to keep the cream cool. Almost no ice 
is used, but I think it might be well to 
use ice. When the cream reaches the 
creamery the appearance is that no acid 
has formed in the cream. Doubtless there 
is some, but the amount is too small to 
allow detection without a chemical test of 
some sort. This cream is placed in a vat 
and is allowed to ripen until about .5 per 
cent of acid has formed. The amount is 
not determined except by smelling and 
tasting the cream. The ripening is carried 
forward at about 60° F. after which it is 
checked by cooling to 55°. At this tem¬ 
perature it may be held for a little if de¬ 
sired. When the operator is ready to 
churn he advances the temperature to 60° 
F. or 62° F., or in Winter to 70° or more, 
but makes use of his experience in deter¬ 
mining the temperature. Butter is brought 
in a comparatively short time, but quality 
forbids employing higher temperatures or 
quicker methods. Experience determines 
the desired time, from one-half hour to 
one hour being used, rarely much shorter 
time. Were a person to procure cream 
produced under clean conditions, and all 
from one farm and of uniform quality, his 
methods might be similar, but they could 
also be simpler. The other instance is 
that of a farmer who set the milk, let 
cream ripen on the milk, skimmed it off 
after about 36 hours, and churned it at 
once. He got good butter. His tempera¬ 
tures were neither high nor low; most of 
the time they were from 55° to 65° F. It 
is all a question of good material, careful 
handling, and some skill. H. h. h. 
Below are prices obtainable for farm 
products at present writing: Prime steers, 
6% cents; heifers, five to 5% cents; cows, 
four cents; veal calves, eight cents; hogs, 
alive, 7^ cents; fowls, alive, 10 cents; 
chickens, alive, 12 cents; eggs, 21 to 23 
cents; butter (dairy), 25 cents; milk, (at 
station), three cents; wheat (new), 95 
cents; hay, No. 1, $15; apples, bushel, 
40 to 50 cents; peaches, bushel, $1 to 
$1.50; plums, $1 ; potatoes, new, $1. Sweet 
and sour cherries sold on commission 
brought 50 to 70 cents, netted 40 to 50' 
cents per eight-pound basket. Currants 
sold for six to 10 cents quart, netted three 
to eight cents. Plums selling at 30 cents 
per eight-pound basket, netting to shipper 
20 cents. w. a. bassett. 
Interlaken, N. Y. 
Wisconsin Dairy Cattle 
Farms 
M. H.Tichenor, Westmoreland Farm, Oconomowoc.Wis. 
Western Representative 
ANNOUNCE AN 
IMPORTANT AUCTION SALE 
TO TAKE PLACE AT THEIR EASTERN HEADQUARTERS, 
GOSHEN, N. Y. 
(Erie 8. R., 2 Hours from New York) on 
WEDNESDAY, SEPT. II 
40GuernseyGrades 
Tuberculin Tested. Fresh and near Springers 
Selected in Waukesha County, the home of the 
Guernsey, by expert judges. Nothing finer can 
be procured in the State of Wisconsin. A 
number with official State records of eleven 
thousand pounds and five per cent fat test. 
Among the lot are FOUR BLUE RIBBON WINNERS 
at Orange County Fair last week. “ See them 
and be convinced.” Sale absolutely without 
reserve to the highest bidders, regardless of 
what the prico may be. A few choice Jerseys for 
family use in the consignment. 
For further information address 
W. D. GRAND, Goshen, N. Y. 
P ercheron and Belgian Stallions and Mares for sale 
at farmers' prices. A. W. GREEN, Route 1, 
Middlefield, O. Railroad station, East Orwell, O., 
on Penna. R.R., 30 miles north of Youngstown. O, 
COLLIE PUP PI each and °p. clark 
bULLIC rurrico FARM, Boonton, New Jersey 
SHEEP 
HIGHLAND STOCK FARM OFFERS 
SHROPSHIRES—RAMS AND EWES 
bred from British Yeoman Rams, finest quality. 
W. F. BLACK, Hall. N. Y. 
TUNIS SHFFP The leading breed for early 
I Uli 10 onnur m a r k e t Lambs. A11 ages. 
Both sexes. Prices reasonable. J. N. MacPHEP¬ 
SON, Pine View Farm, Scottsville, N. Y. 
Registered Shropshire Rams for Sale^S 
LAMBS, E, E. STEVENS & SON, Wilson. N. Y. 
CHROPSHIRE RAM and EWE LAMBS. Berk 
'Z shire Pigs. Popular breeding. Farmers’ prices 
J. I. HEHETKK, R. D. 4, Gettysburg, Fa, 
For Sale—Delaine Merino Rams^ 3 loc j^* d y 
shearers, long, white oily wool. Also Collie Pup 
J. H. LEWIS CADIZ, OHIO 
SWINE 
GHESHIRES 
—GUERNSEYS—The pig foi 
the finest meat. 
The cow for tho finest butter 
M0RNINGSI0E FARM, Sylvania, Pa 
0 H ’<? o/ Superior Quality- 17choice youns 
Ui I. vj. o Gilts and 11 'I’opy young Boars: pairs; 
no akin. FRED NICKEL, Monroe, Mich. 
Tam worths Herd of Parent Stock 
100 ribbons at State Fairs in 1911. Pigs that are a 
credit to the breed. Also gilts and sows. 
H. S. GREEN, Powhatan Point, Ohio 
HOGS and P0ULTRY-«7,7i p £ 
ner Duck Eggs, White and Brown Leghorn Egg 
of best strains. Bred Berkshire Sows and Pigs 
CHERRY HILL FRUIT FARM, Toboso, Licking County, Ohic 
Reg. P. Chinas, Berkshires, G. Whites. 
Fine, large strains; all ages, mated 
not akin. Bred sows service Boars, 
Jersey and Hoistein Calves. Collie 
— — Pups,Beagles and Poultry. Write for 
prices & circulars. Hamilton & Co.. Ereildoun, Pa. 
MULEFD0T ^0W£~ farrowed Nov. ioil nc 
Y’.TWJ? * r bred. Some pigs farrowe 
4- u g- J 2, b sexes. Prices reasonabh 
J. N. MacPHERSON, Pine View Farm, Scottsville, New Yor 
My stock of pigs and 
hogs was never better. 
If you want the best 
all-around breed raise 
Jersey Reds 
Patten easily and quickly, 
Bmall boned, long bodied, 
Vigorous, prolific. Meat 
unsurpassed. Choice offer¬ 
ings now. Write today for 
free catalog. 
Arthur J. Collins, Box R, Moorestown, N. J. 
CHELDQN FARM registered Durocs. Pigs of both sex 
« Bred Sows. Service Boars. Best of breeding 
C. K. BAKNK8, Oxford, N. Y. 
MIRflP D1CC —PEDIGREED. Si3 per pair. 
UUIIUU rlUO Sereno O. Weeks, DeGraff, O. 
LARGE BERKSHIRES AT HIGHWOOD 
We have sold more registered Berkshires each year 
during the past 8 years than any other breeder in 
the United States. There is a reason. No animal 
good enough unless large enough. 400 registered 
Berkshires in herd. Selected individuals, all ages, 
for sale. Visitors always welcome and met at train 
if expected. H. C. & H. B. HARPENDING, Dundee, N. Y. 
SPR1NGBANK BERKSHIRES.- 
in Connecticut. Sows bred for April litters all sc 
Have 4 sows bred to farrow in July; late, tos 
vice of Watson's Masterpiece. Will book ord 
for March and April pigs now. Send for n 
Booklet. J. E. W ATSON, Pionrietor, Marbledale, Com 
FOI? SALF -2 fine registered Stock 
* Boars re 1 atili g master¬ 
piece and reg. premier for $40 each. Fine individ¬ 
uals; well marked. CH. F. HATCH, Flum 
Reach Farm, Fort Washington, L. I. 
GUINEA PIGS WANTED-What 
va | have you for sale? 
W. L. PRIZER, 29 Broadway, New York 
Meridale Jerseys 
The “ Keeping Everlastingly At It” 
Dairy Herd 
The home of Meridale Jerseys is a dairy 
farm, conducted under normal conditions, 
where cows are pastured in Summer, and 
where Meridale Creamery is thp principal in¬ 
dustry. Authenticated records are .kept, 
and each cow is judged by her ability to 
make butter, and to do it day after day, 
year after year. If she is not profitable as 
a producer, she does not remain in the 
herd. Some Meridale Jerseys are capable 
of phenomenal records, but no attempt has 
ever been made to secure them. Merida’le 
Jerseys have yet to make tho acquaintance 
of an expert feeder. 
No small measure of the notable bird 
improvement achieved is due to the selec¬ 
tion of Meridale sires, and the develop¬ 
ment of family lines in breeding. This 
work has been continuous at Meridale 
Farms for more than 20 years, and we have 
steadily aimed to succeed each sire by one 
we believed still better for use in this 
particular herd. One of the results has 
been the breeding and development of an 
unusual number of cows noted for per¬ 
sistent production. Such cows, mated with 
rightly selected sires, produce progeny of 
exceptional value to those desirous of 
either building or improving a Jersey herd. 
We believe persistency one of the most 
valuable assets of a cow, and have been so 
diligent in the effort to develop this quality 
that to keep everlastingly at it has become 
the habit of Meridale Jerseys. Numerous 
Meridale Jerseys yield about as much when 
several months in milk as they do when 
fresh. A few illustrations will make this 
point plainer. A cow in milk seven months 
has averaged 1,124 pounds milk, 69(4 
pounds butter per month, equivalent to 
2.32 pounds butter per day. Another has 
averaged for seven months 1,157 pounds 
milk, 66.7 pounds butter per month, 
equivalent to 2.22 pounds butter per day. 
Another, younger than either of the fore¬ 
going, has an eight months’ average of 
981 pounds milk, 67.4 pounds butter, 
equivalent to 2.18 pounds butter per day. 
In seven months another has averaged 
1,030 pounds milk, 64.5 pounds butter per 
month, equivalent to 2.15 pounds butter 
per day. Another, just finishing her year’s 
work, yielded 52.2 pounds butter in her 
twelfth month. A barn of 40 cows, whose 
work lias just covered a period varying 
from three to 12 months, shows an average 
yield of 55 pounds butter per month per 
cow. Twenty of these cows have exceeded 
two pounds butter per day from the begin¬ 
ning of th^ir lactation period, having made 
an average of 61.3 pounds butter per 
month. 
On the Island of Jersey a Certificate of 
Merit is issued to cows for a single day’s 
yield of butter, and these yields are often 
below the figures above mentioned. At 
Meridale Farms you will find cows pro¬ 
ducing the equal of these daily records 
every day for months at a time. 
These cows are doing continuous econom¬ 
ical work on ordinary feed and care, which 
any farm can match. They are healthy 
cows and good looking. Some are Ameri¬ 
can bred, some were bred on the Island of 
Jersey, some combine American and Island 
breeding. We find good blood in all these 
lines; we have also learned that we can not 
be too careful in selecting from all of them. 
Tlie health of the herd is assured under 
State supervision. 
A little booklet, entitled “Meridale Jer¬ 
seys,” tells more about the work done at 
Meridale Farms, and also describes some 
particularly desirable young bulls. Every 
dairyman interested in herd improvement is 
welcome to a copy. Sent on request by 
AYES IE*. cfc3 JME o TZL. I TXT US “TST 
300 Cliestnut Street 
X’IIIIjA.IDEIjPIIIA., 
JERSEY BULLS—FOR SALE 
Sired by Goldie’s Jap of Meridale 83989, who scores 
94.1 points and weighs 1350 lbs. at 3 yrs. 9 mo. His 
sire and grandsires are R. of M. Bulls and his only 
Daughter, in milk, is a credit to the Breed. Golden 
Jap 105896, A. J. (j. C., dropped Dec. 8, 1911, solid 
fawn, strictly first-class. Price, $100. Dam, Fox 
Inka 222213, now on test, 5753.6 lbs. milk, 368.5 lbs. 
butter in 7^ months. Her Dam has record, 7065 lbs. 
15 oz. milk, 447 lbs. 3 oz. butter in 288 days. Her 
Bull Calf was dropped May 9, 19)2. Write us for 
other Bulls, also BERKSHIRE FIGS. 
SHELDON CROFT - SILVER LUKE, PH. 
BACKED BY HIGH OFFICIAL RECORDS 
Ontario Hugo Burke, born Marcli 2, 1912. Holsteiu 
bull 3 4 white. Price, $75 with all papers but easily 
worth $200. Send for pedigree. 
CLOVERDALE FARM, Charlotte, N.Y. 
HAVE SIX THOROUGHBRED 
HOLSTEIN BULL CALVES FOR SALE 
from three to six months old, from selected stock. 
Also some very fine grade HOLSTEIN HEIFERS, 
P. B. McLennan, 412 Court House, Syracuse, N. Y, 
FERN’S JUBILEE NO. 73852 
Is one of the BEST 
“Butter-Bred” Jersey Bulls EWorld 
IIo is six years old, and the cows at Laurel Farm 
are mostly his daughters. Ho is right in his prime, 
hut we can’t use him longer. Also have several or 
his young sons. Will make a low price on them, 
or will TRADE FOR FRESH COWS, eithor 
purebred or grade Jerseys. 
J, GRANT MORSE - Hamilton. N. Y. 
Reg. HOLSTEIN MALE CALVES 
Cheaper than you can purchaso elsewhere, quality 
considered. Choicely bred, fine individuals. 
Satisfaction Guaranteed. 
HILLHURST FARM..F. H. Rivenburgh, Prop..Munnsville,N.Y. 
Holsiein-Friesian Bull Calves £ D 0 r t Sa ' e “^i i « t 1 
oiler. THE GATES HOMESTEAD FARM, Chittenango, N.Y. 
Breed Up—Not Dowr£? , «£ , 'i,S! , 2 
buy. Superior dairy dams. No better sires. K. F. 
SHANNON, 907 Liberty Street, Pittsburg, Pa. 
FOR SALE—8 Registered Yearling Heifers 
Not served. Also male calves and a yearling bull 
from heavy-milking registered cow bv Oakburst 
Paul De Kol Aaggie No. 66917. DONALD F. McLENNAN, 
Syracuse. N Y., or WALTER HERRING, North Coba, N. T. 
FOR F—One Yoke five year old, pure bred 
i Uli vHLli Devon Oxen, well broke to drive. 
Price $150.00 including harness. THE WHEELER 
HOMESTEAD, Kanona, N. Y. 
Tompkins co. breeders* associa- 
* TION, Box B, Trumansburg, N. Y.—Breeder* 
of Holstein, Jersey & Guernsey cattle and the lead¬ 
ing breeds of sheep and swine. Write for sale list. 
East River Grade Holsteins 
...FOR SALE ... 
40 Cows hist Fresh 50 Holstein Heifers 2 yrs. old 
30 “ due in Aug. 40 Yearling Heifers 1 yr. old 
100 '* due Sept., Oct., Nov. 5 Reg. Bulls ready for service 
All the Cows and Heifers are 
High Gradesaud will please you. 
BELL PHONE JOHN li. WEBSTER 
311-F-5 Dept. R, Cortland, N. Y. 
FOR $/H.£f~ FINE YOUNG HOLSTEIN 
E I, M II U li S T F A R M 
G. J. STOBIE Oakland, Me. 
If You Want Guernseys new 1 s yom 
GUERNSEY BREEDERS’ ASSOCIATION, Box 9B, Peekskiil. N. Y. 
COR SALE—Dairy of 27 cows; grade, Guernseys and 
1 Holsteins; mostly young, including7 yearling hei¬ 
fers: majority due to freshen soon. E. G Reynolds,Nich¬ 
olson, Wyoming Co., Peon., near Fieetville, Lackawanna Co. 
PDAOE UnSQTUKSQ _ 
UtiAUt nJLollmo 
200 HEAD TO SELECT FROM 
We have some of the finest individuals and 
heaviest milking cows in Central Mew York. 
25 Head of Extra Fine Grade Guernseys 
due to freshen soon, aiso 
2 Car-Loads of Grade Holstein Heifers 
two years old, all nicely marked and in calf 
by registered bulls. 
F. P. SAUNDERS & SON, Cortland, N. Y. 
FOR C— HAIRY SHORTHORN BULL.GIensido Hero, 
run OnLL 292228. and Bull Calves sired by him. 
See Rural of Au£. 10. A. H. Prince, Montour Falls, N. Y 
Milk PrnrilTrprc f° r New York City market 
lTIim riuuuteib desiring information how to 
form branches of the Dairymen’s League, write to 
the Secretary. Albert Manning Otisville. N. Y’ 
SWI3STE 
YORKSHIRE PIGS—8 weeks; $7.50 pair. Act quick while 
* they last. EVERGRFJKN, Suft'crn, N. Y. 
1 ARGE YORKSHIRES—Sows bred fof June and August 
L farrow. Boars ready for service. May pigs, 
order now. Glenmark Farm, Robertsviile, Conn. 
ALFALFA LODGE YORKSHIRES^ t °'* 
CHOICE LOT OF SPRING PIGS; trios not akin! 
J. G. CURTIS, IJox 272, Rochester, N. Y. 
I 
Purebred Registered 
HOLSTEIN CATTLE 
the most profitable dairy breed. They are the di¬ 
rect result of a consistently scientific testing and breed¬ 
ing system that in 16 years has raised their 7-day but¬ 
ter-fat record from 21 lbs. to over 30 lbs. 
Their history should be an incentive to every dairyman 
to improve his own herd by testing his cows, discarding 
the poor ones and filling their places with purebred Hol¬ 
stein Covvs, the product of known ancestry. 
Send for Free Illustrated Descriptive Booklets. They 
contain valuable information for any Dairyman. 
HOLSTEIN-FRIESIAN ASS'N, F. L. HOUGHTON. Sec’y. Box 105. Brattleboro. Vl. 
