11 ) 13 . 
TP-113 RURAb NEW-YORKER 
111 
CHURNING QUESTION’S. 
I have been churning for several years, 
and never had to churn over an hour. But 
this time have churned for five hours and 
have not got butter as yet. It froths up 
to the top of churn. I let it settle, and 
when it went down started it again ; would 
froth up again. Would it froth by churn¬ 
ing fast? I had cream thick and warm. 
Can you tell me the cause of this? 
Ulster Co., N. Y. A. E. c. 
There are so many causes that affect 
the churning of cream that it is a diffi¬ 
cult matter sometimes to locate the right 
one. Too much cream in the churn will 
sometimes swell so that the churn is 
nearly full and concussion ceases. In 
this case the remedy is obvious; rlividq 
your cream. A thin cream, especially 
when the temperature is low, is difficult 
to churn. On the other hand, cream 
may be so rich that it will thicken and 
"‘go to sleep” m the churn. All that is 
necessary when this happens is to add 
a little water or skim-milk at churning 
temperature. Sometimes a handful or 
two of salt will settle frothy cream. In 
your case I am inclined to think that 
the trouble comes from some gas-form¬ 
ing bacteria which cause the cream to 
thicken before it is ripe. Some of these 
gas-forming bacteria work at a low tem¬ 
perature, and are consequently more 
active in Winter than the lactic acid 
ferment which causes the souring or 
ripening of cream. This trouble may 
be overcome by pasteurizing the cream 
and then using a starter. Heat your 
cream up to 160°, stirring and holding 
at that temperature for 20 minutes. Then 
cool it down to 70°, add a little good 
clean buttermilk or sour skim-milk, hold 
at 70° for 24 hours, or until a pro¬ 
nounced acid taste has developed, when 
it should be ready for churning. Half 
a pint of starter will be sufficient for a 
gallon of cream. If your butter fails to 
come at the ordinary Winter churning 
point (64 ) try a little higher tempera¬ 
ture. _ c . s . M . 
Dairy Ration Wanted. 
Will you balance a ration for my milch 
cows averaging from 900 to 1200 pounds in 
weight, all heavy milkers, some dry, some 
new milch ? I have for roughage good sil¬ 
age morning and night, corn stover cut 
tine; for noon later on will use mixed 
hay. For grain I have 400 bushels of 
corn on the cob, have no She Her, but have 
a feed mill to grind corn and cobs and 
small grain ; would like to use part cob 
meal. I can buy oats for 45 cents a 
bushel: cotton-seed $1.55; old process oil 
meal. .>2. Would like to use little oil meal 
Please state what kind and what propor¬ 
tions of grain I should feed for best re¬ 
sults. P . j. c- 
Connecticut. 
For the fresh cows a mixture in the pro¬ 
portion of three or four pounds corn and 
cob meal, three pounds cotton-seed meal 
and one pound oil meal will give good 
results. Feed no cotton-seed meal to dry 
cows, nor for two weeks after freshening. 
I or dry cow's a mixture of two parts each 
of corn and cob meal and ground oats, or 
bran, preferably bran, and one part oil meal 
will be excellent. If the cows are in good 
condition two to four pounds a day should 
suffice; just enough to keep them sleek 
and gaining a little in flesh. c. l. m. 
THE EGG-LAYING CONTEST. 
The eighth w'eek of the contest shows 
a further drop in egg production of 24 
eggs ; the number laid this week being 083 
as against 712 last w'eek. and 705 the week 
before. Old breeders have learned that 
<i hen is not a machine. You cannot put 
in so much feed of certain kinds, and 
draw out so many eggs day after day. 
Ihere are certain things about egg produc¬ 
tion that no man has yet found out. For 
instance, why does one hen lay 200 eggs 
in a year, and her own sister,—with just 
as many egg germs in her ovaries,—lay 
only 40 or 50, or perhaps never lays an 
egg? What is lacking in the one case, that 
is present in the other? It is not the 
food, for both are fed alike. I do not 
mean to assert that man cannot increase 
or diminish the number of eggs that a 
flock would lay; for he can almost—or 
ouite—shut off egg production entirely, by 
feeding only enough to maintain animal 
heat and life, or by failing to furnish 
necessary ingredients. But even then iv 
hen may, and sometimes will, take the 
material to furnish eggs from the tissues 
of her own body and get exceedingly thin 
in flesh as the result. And conversely 
she can stop egg production whenever she 
chooses; absorbing into her system, or at 
least stopping the further development of 
the growing yolks. These reflections are 
caused by the variations in egg produc¬ 
tion recorded above. 
White Leghorns do not make the highest 
record this week; that honor is taken by 
the Buff Leghorns of Geo. H. Schmitz; 
his pen of pullets laying 21 eggs during 
the week. Four other breeds tie for 
second place, with scores of 20 eggs each. 
Alley are the White Leghorns of Edward 
Lam ; the Rose Comb It. I. Reds from Glen 
View Poultry Farm; the Single Comb R. 
*• Rods of Geo. P. Dearborn, and the 
VVhite Wyandottes of E. II. Pohle. The 
White Leghorns of Braeside Poultry Farm 
come next with a score of 19, which is also 
tied by the Single Comb R. I. Reds from 
xt , A* Fritchey with the same score. 
No bird of the whole 500 laid every day 
this week, and only five birds laid six 
eggs each during the week; 21 pens did 
P™ duce an egg this—the eighth week. 
1 he 088 eggs laid this week is only 19.(1% 
°i f he P° ssil) le total. At home my pen 
of 60 White Leghorns laid 199. or 47.3% 
of the possible total. The 43 pens of 
VVhite Leghorns at the College laid 276 
eggs, or IS.3% of the possible total. This 
is not because my pen is better housed or 
more scientifically fed, for it Is neither; 
it is only stated as an illustration of the 
fact that there is some as yet undis¬ 
covered cause which makes for good or 
poor laying. 
The two pens of English White Leg¬ 
horns still lead all the rest in the total 
number of eggs laid, Mr. Barron’s pen 
being at the top with a total of 170, and 
Edward Cam’s next with a score of 160. 
Braeside Poultry Farm, third with a record 
of 132, and the Rose Comb R. I. Reds 
from Glen View Poultry Farm are fourth 
with 112 to their credit. Burton E. 
Moore’s White Leghorns have laid 109. 
and Edward Cam’s White Wyandottes, 
105; and Geo. P. Dearborn's S. C. R. I. 
Reds, 101 ; E. II. Pohle’s White Wyan¬ 
dottes, 100. The above are the only pens 
which have reached the 100 mark, though 
Geo. H. Schmitz’s Buff Leghorns and 
White Acres Poultry Ranch White Orping¬ 
tons are not far behind, as each has a 
total of 99. The amateur poultryman who 
has good success with his fowls for a 
year or tw*>, is generally pretty well satis¬ 
fied that he has mastered the poultry 
business; but after he has been at it for 
40 years, he will be much more acutely 
conscious of the fact that there is a 
whole lot to it that he doesn't know. 
GEO. A. COSGROVE. 
■--—— you wrue advertisers mention Thb 
ALFALFA FOR SALE R. N.-Y. and you’ll get a quick reply and a 
Fifty tons of first and twenty tons of second cutting , squa re dtal. See guarantee editorial page, 
of the finest Alfalfa, baled and ready to ship. Just 
what the dairyman must feed to get best results. 
$20 per ton, F. O. B. McLennan Farm, Fayetteville, N. Y. 
iLlf a-lf a Hay 
-...-IE 18 .. WONDERFUL, MILK-PRODUCINQ FEED. 
BRIDGE & SOUIER, Pioneer Shippers, Canastota, N. Y. 
Priees for fresh cows from $50 to $75 
at sales; cows coming in next Spring, $30 
to $50; fat cattle, dressed. 10 to 12 cents; 
hogs, dressed. 9% to 10 cents; Spring 
lambs, per pound, six to seven cents; but¬ 
ter, 34 ; eggs, 32 ; potatoes, 60 to 70 ; hay, 
$13 to $15 a ton. Fruit and gardening 
crops not much raised except for own 
use- w. n. c. 
Clinton. O. 
I 
Turn the switch—the light blazes out! c !) eerfa1, 
53 homelike illumma- 
T costs you less than it would in the city, to get this safe, clean, f ' on f° r Tour house 
up-to-date light. Can be used for electric irons, I'ESTaEZ'ftl ond grounds, from 
churns, pumps, and a dozen other labor savers for driveway to barn. 
both the women folks and the man. Adds TWICE 
its cost to the value of your property. Cheaper to 
operate and less trouble than any other modern system. 
Complete outfits, including engine, dynamo, pwitch 
board, storage batteries, etc., from $250 
up. Electrify your farm. Write us at 
once for catalog. Tell us size of your 
house and buildings ; we will send you a 
plan with detailed costs, without charge 
or obligation. Send for this TODAY. 
The Dayton Electrical Manufacturing Co. 
231 St. Clair St., Dayton, Ohio 
VIEW IN 
CANTERBURY 
SHAKERS’ 
DAIRY 
TWO MEN 
Milk 40 Cows 
In 50 Minutes 
To See The HINMAN MILKER At Work Is To Be Convinced Of Its Superiority. 
HINMAN MILKER 
Every new farm machine meets with a cer¬ 
tain amount of prejudice because there are 
always some new machines of any type that 
u not; give satisfaction. The HINMAN was 
the first practical machine placed on the mar¬ 
ket. It was invented, made and used daily 
by a practical dairyman in his own dairy for 
a year before it was placed on the market. 
Wnde important improvements have been 
made, the first machines are still in opera- 
tion,. giving absolute satisfaction and im- 
condition of cows, increasing 
the now of milk because cows like the uni¬ 
form hand-like action of the HINMAN 
O ve r20,000 cows are being milked daily by 
the HINMAN. Thousands of machines are 
m operation from Maine to California. 
John W. Jones, Morrisville, N. Y., writes: 
“/ have used the HINMAN for over 3 years in 
a 35 cow dairy of thoroughbred Hot steins, milking 
26 cows on an average of from 45 to 50 minutes 
with 4 machines. I find that with the machine 
/ get a larger flow of milk than by hand milking 
One-Piece Tapered Teat Cup produces pres¬ 
sure on teats exactly like hand milking. 
Keeps teats in normal condition.—Easy to 
clean, The Vacuum Valve Chamber, being 
m pail coyer, enables the operator to move 
the machine easily and change pails rapidly. 
Also makes pail light.—Keeps each cow’s milk sepa¬ 
rate. _ Each machine milks one cow at a time. Any 
machine or pail can be changed without stoping the 
others. These features are found only in the Henman. 
A Vacuum Valve Chamber That Improves Upon Hand Milking 
In the HINMAN, vacuum is not created in the pail, 
but by the use of the HINMAN Valve Chamber, 
which automaiically controls the pressure on the teats'. 
The full pressure of 15 inches is applied when the 
machine is first adjusted to the cow; as soon as the 
milk starts freely, the pressure gradually decreases; 
when milk flow slackens, pressure increases to normal 
of 15 inches. Thus the maximum milk flow is main- 
Milics 
20,000 Cows 
tained at all times. Each stroke of the pump operates 
this valve chamber, producing a pressure on teats A 
exactly like hand milking. All pressure on teats j 
is intermittently relieved so that blood circu- ..•• R , ! 
lation is kept normal. 1 
The teat cups themselves are specially designed so HENMAN 
that pressure on teats is uniform. These cups MILKING 
keep out all dirt and absolutely prevent wet MACHINE CO., 
milking. Oneida. N.Y. 
We want to send you a Monthly Bulletin Free and give Please furnish me 
you Special Information 
without charge. 
MAIL COUPON TODAY. 
Cut off on dotted line. 
Fill out carefully 
special information, free 
of charge, without obligation 
/' to me. 
I milk-cows. They stand 
.in row. I work.men. 
Takes.hours to milk. 
Name. 
4 Years Success 
Address. 
R. F. D. ...... 
....State. 
