366 
THE RURAL NEW-YORKEB 
March 8, 
MILK. 
In effect January 1, 1913, the N. Y. 
Milk Exchange price was reduced 20 cents 
per 40-quart can, now being: B (selected 
raw and pasteurized), $1.91 per 40-quart 
can; C (for cooking and manufacturing), 
$1.81, netting four and 3% cents to ship¬ 
pers in the 26-cent zone. 
The zones are fixed by the Interstate 
Commerce Commission as follows: 23 cents 
for the first 40 miles from New York; 26 
cents for the next 60 miles; 29 cents for 
the next 90 miles; beyond this, 32 cents. 
The railroads allow a discount for car lots 
of 10,000 quarts of 10 and 12% per cent. 
The establishment of a State sanitary 
milk board to regulate the production, man¬ 
ufacture and sale of dairy products is pro¬ 
posed in a bill introduced at Albany Feb¬ 
ruary 19 by Aaron J. Levy, majority leader 
of the Assembly. This bill was drafted by 
a sub-committee of the National Milk Con¬ 
gress recently in session in New York City, 
comprising delegates from many Eastern 
States. The measure establishes a sanitary 
milk department, to be administered by a 
commission, the head of which shall re¬ 
ceive $7,000 a year and the other members 
of which shall be the Health Commissioner 
of New York City and the State Commis¬ 
sioner of Agriculture. The bill itself es¬ 
tablishes rigid standards for the purity of 
milk, cheese and butter. The board also is 
to execute all laws relating to the produc¬ 
tion, manufacture and sale of these products 
and the sanitation, conduct and opei-ation 
of dairies, creameries and places where 
these products are kept, stored, manufac¬ 
tured and offered for sale. The bill pro¬ 
hibits the sale of adulterated milk, imita¬ 
tion cream, regulates the sale of certified 
milk and prohibits the manufacture and 
sale of impure butter and cheese. 
“ Certified Milk.” 
What process does milk go through to be 
classed as certified milk? w. B. 
Certified milk is milk that has been cer¬ 
tified, primarily as to the conditions of 
its production and indirectly as to its 
quality. The certificate is issued by a com¬ 
mittee under the direction of a medical 
society. For instance, if a man wishes to 
sell certified milk in New York city he 
must apply to the commission in that city 
to send its inspector, and then, if satis¬ 
factory conditions are found ,to issue a 
certificate allowing the applicant to mark 
the milk “Certified” and to sell it as such. 
Should he wish to sell certified milk in his 
own town or some interior city, he should 
find if there is a commission in existence 
that has the power to certify to whom 
he may make application. If there is no 
such commission he may apply to the 
medical association to appoint such a com¬ 
mission. If there is likely to t>e demand 
for such milk he may in time get the com¬ 
mission appointed. 
I presume the conditions which the in¬ 
spector from the commission may require 
are of primary interest to the questioner. 
These are hardly uniform in the different 
cities and towns, but agree fairly well 
in general. It will usually require cleaner 
and more expensive stable conditions than 
are exacted by the better class of trade 
in “B” milk for New York City. They 
may require the stable ceiled or may not. 
They will require what seems an excess of 
light, and abundance of ventilation. They 
will require an equipment for washing 
and sterilizing all utensils and clothing, 
and will probably make it necessary to do 
some sprinkling in the stable to keep down 
dust. The system of feeding will have to 
be such as to minimize dust, and the cows’ 
udders and flanks will have to be clipped, 
and then washed daily and wiped dry. 
Clothing and methods of attendants will 
be prescribed. The milk will have to be 
taken away at once, and bottled on the 
farm in a separate building that has to be 
scrupulously clean. It will cost consider¬ 
ably for ordinary dairymen to fix up for 
the production of certified milk, and it 
will be considerably expensive for him to 
maintain conditions and methods that will 
satisfy most inspectors. 
There is still another test to be ob¬ 
served. When the milk reaches the retail 
wagon, samples will be taken and analyzed. 
It is easier to keep up the required fat 
content, rvhich may be four per cent, and 
to keep the milk so clean that no sediment 
can be detected, than it is to keep down 
the bacterial content. The limit for this 
varies somewhat in different cities, but is 
liable to be somewhere near 30,000 per cubic 
centimeters. It requires much more than 
ordinary care to keep the number down to 
the required limit. There are few certified 
milk producers however who do not call 
attention to reports of bacterial counts as 
low as five hundred or lower, and there 
have been instances where no bacteria at 
all were detected by the methods of deter¬ 
mination used. 
To be allowed to sell certified milk is 
not all of the battle. There must be a 
market. In some cases the market is al¬ 
ready established, and one may with more 
or less readiness contract with some dealer 
who has customers for that class of milk. 
The buyer will want to buy for six cents 
at your local station, and will prescribe 
that the milk be properly cooled and iced. 
If he is anxious to get the milk he may 
advance the bid by a half cent or a cent 
a quart, and there have been some in¬ 
stances where common farmers who could 
qualify by conditions obtained eight cents 
a quart wholesale. There are “fancy” 
farmers who get much more than this, and 
who lose money on every quart of milk 
sold at that. I have known a few farmers 
who have gone into the certified milk busi¬ 
ness and have made a little money by it. 
I think many engaged in the business really 
make no money. I had the “bee in my 
bonnet” for a while, but every time I fig¬ 
ured it out to see where the profits were 
coming from I got discouraged, and I 
guess I have about given up the proposi¬ 
tion. It can be made successful, however. 
H. H. L. 
Garget. 
What is wrong with my cows? Since 
last September the butter has had a pecul¬ 
iar taste. One cow had garget in one 
quarter, and I kept her milk separate 
but it did not seem to make any difference 
with the taste of the butter ,and about 
two weeks ago another cow got sick and 
seemed to get stiff; her udder swelled up 
and I have applied equal parts of cam¬ 
phorated oil and fluid extracts of poke root 
and belladonnna leaves to cow’s udder, and 
as a drench Epsom salts, and I am keeping 
her milk out entirely. I have three more 
cows that I am milking, and they have 
not shown any symptoms of garget yet, but 
still the butter tastes. What can I give the 
last three to prevent them from getting as 
bad as the others, and also to purify their 
milk so the butter won’t taste? What 
can I do with the first two? w. r. r. 
New Hampshire. 
Milk becomes tained by absorbing bad 
odors in the stable at milking time, or the 
taint may come from feeds that have a 
decided odor or taste. Bacteria in the milk 
utensils also cause taints and one has to 
be careful to perfectly scald and sun dry 
the vessels; also to use perfectly pure water 
for washing and to set tHc milk in a clean, 
sanitary, dustless place. When a cow has 
anything the matter with her udder always 
isolate her at once and milk her last, keep¬ 
ing her milk separate. Clean up, disinfect 
and whitewash the stable. Keep the floors 
clean and well bedded. That is all that 
can be done to keep the other cows from 
trouble; provided they are fed sound food. 
Milk affected cows four times a day and 
rub udder twice a day with a mixture of 
one part each of fluid extract of poke root 
and belladonna leaves and six parts sweet 
oil. Foment with hot water twice a day. 
a. s. A. 
Milk Goes Thick. 
I have a Jersey cow and one night a cus¬ 
tomer took three quarts of milk, and boiled 
it in about an hour after it was milked, 
and it went thick and lumpy like sour 
milk. Can you tell me the reason? 
Massachusetts. m. h. 
We should suspect the possibility of that 
milk having been kept or heated in a vessel 
which had previously contained milk, and had 
not been thoroughly cleansed ; it is found, 
however, that milk sometimes curdles in 
the process of pasteurization, or bringing 
it to a temperature considerably short of 
boiling, and it is then thought to be due 
to an excess of acid or calcium salts in it. 
M. B. D. 
Mr, H. H. Ma-rlette, Mt. Vision, N, Y., 
writes, February 29,1912: 
“I have a boy 9 years old who has done 
the milking when I have been away. 
My cows freshen in the fall and it is fine 
for heifers. It prevents sore teats or 
cures them if they are sore. 
I keep a dairy of 20 cows and have used 
a HINMAN Milker for the last 3 years 
with fine success. You can use what 
you wish of this as a testimonial.” 
Hinman Milker 
he Only 
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You Need 
To 
ollow 
The Plow 
in Any Kind 
of Ground. 
Crushes, cuts, 
lifts, turns, 
and 
evels 
The 
the trash 
where its fertilizing 
qualities are valuable. 
The lightest draft, low¬ 
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made. Guaranteed. 
All Sizes 
Our combined catalogue and 
booklet describes the Acme line. 
Ask your dealer or write us for a copy. 
Duane H. Nash, Inc., 379 Division Ave., Millington, N. J. 
John Vton Plow Co., byraouao, N. V., IndiaMpolii, lad,, Baltimore, M< 
in 
opera- 
28324 
POTATO 
GROWING 
COSTS CUT 
VT J- IN TWO 
EUREKA PLANTER 
Doubles your potato profits. Minimises labor. Use ft 
Eureka Potato Planter. Opens the furrow, drops 
seed accurately any distance or depth desired; puts on fer¬ 
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Always plants uniform depth. Requires only one man. 
Driver sees seed drop. Made in three sizes, for 1 or 2 rows. 
The Eureka Mulcher and Seeder 
A mulcher, smoothing harrow, cultivator,weeder and seeder 
all combiued. Forms dust mulch and conserves moisture. 
Three sizes, 8, 10 and 12 ft. Lever with pressure spriug 
regulates depth of cut. Pulverizes the soil. Levels the 
ground. Teeth are flat and can be removed to cultivate in 
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Seeding boxes can be easily attached to sow grass 
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quantities. Teeth cover seed thoroughly, either 
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Prompt shipments from 
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free catalogue today. 
EUREKA MOWER 
COMPANY, 
ox840,fc. Utica, N.Y. 
Send us your name and ad¬ 
dress at once for your copy 
Learn about the silo door you 
can open and close with one 
arm. Most convenient, and 
safest. Lets yoj keep silo door 
closed airtight protecting your 
silage all year around. 
The Hinge Door 
(Copyrighted) 
and Lansing Silos 
Your choice of two famous 
makes. Hinge door has safe 
ladder—all steel door frame— 
strong anchor base—Billet steel 
hoops—dozens of big features. 
Catalog tells all. Write today .f 
Woods Bros. Silo & Mfg. Co., 
General Offices,Lincoln.Neb. I__ 
^lansin;, Mich. Maryville, Mo. Minneapolis, Minn. Cedar 
^Rapids. la. East St. Louis, 11L Topeka, Has. Lexington, Kr. 
^Denver, Col. Spokane, Wash. WnU Dept. 10 Sea rut Office. 
MAIL POSTAL NOW 
SILOS 
One-Piece Tapered Teat Cup pro¬ 
duces pressure on teats exactly 
like hand milking. Keeps teats 
in normal condition. Easy to clean. 
The vacuum valve chamber, being 
in pail cover, enables the operator 
to move the machine easily and change pails 
rapidly. Also makes pail light. Keeps 
each cow’s milk separate. Each machine 
milks one cow at a time. Any machine or 
any pail can be changed without stopping 
the others. These features are found only 
in the HINMAN. 
Our Vacuum Cylinder Valve 
that makes and breaks pressure on 
teats exactly 
4 Years Success 
r 
NAT URAL HAND ACTION}. 
Milks 20,000 Cows 
Send Coupon 
Today 
like hand milking. 
Cows like it and 
it is more thor¬ 
ough and uni¬ 
form than hand 
milking. N 
.*** K-o 
Hinman 
Milking 
Machine Co., 
Oneida, N.Y. 
Please send me, free, 
your Hinman Informer 
id printed matter. 
Name. 
Address. 
R.F.D... 
.State.i 
Ever considered the danger of 
using a flimsy silo ladder? Or 
f the annoyance of doors that stick? 
r Or the loss In feeding value of sil¬ 
age from a cheap silo? Or the risk 
from storms? Better Investigate the 
Harder with its ladder of 
massive strength, its per¬ 
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lence of material and con- 
atructlon, its Anchor, which 
hold the silo solid as an oak; 
the oldest, most famous, the 
kind "Uncle Sam” uses. 
Catalog free. 
HARDER MFG. CO.. Box 11. Cobleskill.N. Y. 
Most anybody can make 
a dairy profitable in June. 
But the owner of an 
INDIANA SI 
makes it pay all 
the year round 
Don’t take our word for it. 
iRead the book written by 
owners of Indiaua Silos. It tells 
what the Indiana Silo has done 
for them and what it will do for you. 
Remember! You don’t need cash to 
buy an Indiana Silo. It buys itself. 
Write for booklet Address nearest office 
INDIANA SILO CO. 
Anderson, Ind. Don Moines, In. Kansas City, Mo. 
318 Union Bldg. 318 Indiana Bldg. 318 Silo Bldg. 
✓Calves Without Milk\ 
Cost only half as much as the milk 
raised calves. Increase your 
profits by using 
Blatcliford’s Calf Meal 
THIS OFFER IS NO CATCH. 
It Is a solid proposition to send, 
on trial, fully guaranteed, a new, 
well made, easy running separa¬ 
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milk; making heavy or light 
cream. Designed especially for 
small dairies, hotels and private 
families. Different from this pic¬ 
ture, which illustrates our large 
capacity machines. The bowl is 
a sanitary marvel, easily cleaned. 
Gears thoroughly protected. 
Western orders filled from 
Western points. Whether your 
dairy is large or small, write 
us and obtain our handsome 
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AMERICAN SEPARATOR CO. 
AMERICAN 
SEPARATOR 
THE CORNING FEED MIXER 
thoroughly mixes the feed 
so poultry cannot sepa¬ 
rate it, but must eat all of 
it. Hand and power sizes. 
Also Bone Cutters. Send 
for catalog. Manufact¬ 
ured and sold by 
WILSON BROS. ? 
Easton, Fenna. 
TKe SILO Vit&l 
£ BEARINGS AROUND i 
THE- DOORS 1 
Used on all GREEN MOUNTAIN 
SILOS. Doors are like those on • 
safe or refrigerator and exclude the 
air perfectly. The Staves are creo- 
soted to make them last. Hoops are 
stronger than on other silos. 
Write for catalogue TO-DAY. 
THE CREAMERY PACKAGE MFG. CO. 
338 West St., Rotland, Yt. 
Some reasons why; Genuine cypress 
roof and ventilator. Patent doors that 
can be left at any height. Unobstruct¬ 
ed continuous opening from fop to bot¬ 
tom. Doors always open at ensilage 
level. Ensilage can be shoved out in¬ 
stead of pitching it up 2 or S ft. No re¬ 
fitting of doors. A few turns of a nut 
and your door is adjusted. Fastener 
on door is a complete ladder. Cata¬ 
logue on request. Extra discount for early or¬ 
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Philadelphia SILOS 
have a 10 year reputation for strength and efficiency. 
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E. F. SCHLICHTER CO.. 129 Fuller Bldg., Phila, Pa 
BEFORE YOU BUY WRITE FOR 
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INTERNATIONAL 
SILOS 
lirest built, simplest to put up and easiest operated 
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Inuous open-door front—air-tight door and pet- 
. i i r ,1. n . . .. n 1 n ft, rPC _ ■ D A 
GUARANTEED FOR*30 YEARS 
INGOT IRON ROOFING 
m 
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The American Iron Roofinii Co. 
Station I) ELYRIA, OHIO. 
