1913. 
THE RURAL, NEW-YORKEL? 
Milk 
687 
In effect March 1, 1913, the N. Y. Milk 
Milk Exchange price was reduced 10 cents 
per 40-quart can, now being: B (selected 
raw and pasteurized), $1.81 per 40-quart 
can; C (for cooking and manufacturing), 
$1.71, netting 3% and 3% cents to ship¬ 
pers in the 2G-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 GO 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. 
DIFFERENCES IN COWS’ MILK. 
I have been told that if we milk out the 
first part of a cow’s milk and put it one 
side the remainder of the milk will show 
a good per cent of fat even if the milk 
as a whole would fall below the standard. 
Is this true? 
It has long been known that there is 
considerable difference in quality be- 
of butter in a crock it would be a good 
plan to make the crock sterile at first by 
scalding it. This may be done by first 
keeping the crock near the stove for a time 
to make warm, and then pouring boiling 
water in it and over it. Warm water may 
be used to warm it and then boiling water 
can be used. To heat it with boiling water 
at the start might break the jar. The 
greenish tinge cannot be due to the cow or 
the feed, but feed often makes a difference 
with the butter and the time it takes to 
churn it. The long time mentioned for 
churning in this case may bo due to the 
condition of the cream, or its temperature. 
See that the cream is nicely ripened and 
churn at 60 or G2 degrees and note re¬ 
sults. It is better to keep all the cream 
sweet until nearly time to churn and then 
ripen it all at the same time. H. h. l. 
Slobbering. 
What can I do for a cow which, while 
chewing, exudes quite an amount of saliva, 
which is foul-smelling? c. M. 
Washington. 
A diseased molar tooth no doubt is 
tween the free milk and the strippings, giving rise to the bad odor and salivation. 
In Bulletin 157, issued by the Bulletin Em P loy a veterinarian to attend to the 
of Animal Industry, a number of analy¬ 
ses are given, some of them averaged 
below: 
Water Total Solids Fat 
teeth. 
A. S. A. 
Fore milk. 89.74 10.26 
Jersey strippings.. 85.14 14.86 
Fore milk. 90.62 9.33 
Holstein strippings 86.78 13.10 
Fore milk. 89.91 10.09 
Shorthorn strippings 85.65 14.35 
Fore milk. 89.18 10.82 
Ayrshire strippings. 82.24 17.76 
6.42 
1.12 
5.30 
1.33 
5.88 
1.36 
8.94 
By “strippings” we mean the last pint 
or so which would be milked out of each 
teat. The following is suggested in this 
bulletin as a possible reason for this dif¬ 
ference : 
The higher fat content of the last milk 
drawn has been explained in several ways. 
The most plausible seems to be that given 
by Kirchner. According to this author the 
fat globules are held back mechanically in 
the fine passageways of the udder and escape 
in larger quantities in the last milk drawn. 
The data given support this theory by the 
additional fact, not given by the authority 
quoted, that the larger the production of 
milk the greater is the increase in fat as 
the milking progresses. This may be ex¬ 
plained by the supposition that in the heav¬ 
ier milking cows the udder is more con- 
Shrink in Milk. 
What is the matter with my cow? Un- 
1.48 til about two months ago she was giving 
about four to five quarts of milk at a 
milking and then she started to drop off 
and now is only giving about 1% quarts 
to a milking. Before she dropped off the 
cream was so thick that you could pick 
it up and now there is hardly a scum 
on the milk. I feed her about four to 
five quarts of gluten, two or three of bran, 
and two or three of middlings a day; 
also cornstalks cut up and Timothy hay. 
She is to come in the last of June. I set 
my milk in water separators. a. d. p. 
Michigan. 
Any sickness will cause a shrink in 
milk flow, but indigestion is the most com¬ 
mon cause. She will be likely to pick up 
again on grass; if not you might as well 
dry her off, as calving time approaches. 
Meanwhile feed roots, silage, clover hay, 
bran, oilmeal and cornmeal. If she is 
constipated give her a physic. a. s. a. 
Cowpox 
Can you advise me what to do for a cow 
that has cowpox? I bought her a short 
time ago and did not notice the condition 
till a few days * after getting her home, 
gested and the opening of the ducts made I have been applying hyposulphate of soda, 
smaller by compression. The larger fat one-half ounce to a quart of water, and 
after wetting the parts with that I have 
globules would also be held back in the 
small ducts more than the smaller ones. 
This would account for the larger fat glob¬ 
ules in the strippings and for the greater 
variation in size from foremilk to strippings 
when the production of milk is large. 
At any rate, there is a wide differ¬ 
ence. For instance, take the first milk 
from this Holstein cow. There was 
over 90 per cent, of water in it. This 
been applying glycerite of tannin. I have 
been at the job for six weeks, I should say, 
and while I think there may be a little 
improvement I am getting a little tired of 
doctoring her twice a day with the pros¬ 
pect that I may have to keep at it some¬ 
time longer. I have been giving her one- 
half ounce of hyposulphite of soda once 
a day in her feed. H. l. b. 
Massachusetts. 
We suspect that the cow has something 
other than cowpox the matter with her 
udder, as that disease usually runs its 
. . , , . , ... course in less time than six weeks, and 
cow certainly gave skimmed milk as the hyposulphite of soda treatment helps 
Dart of her moss NnhV(> tho wi/fo , 1 ,’f to hasten recovery. You do not describe 
part or ner mess. .Notice the wide dit- the svmptoms? hence we cannot give an 
ference in the quality of the Ayrshire opinion as to what is the matter. Change 
milt- t*. i_i „ „ v -n r ” to a two per cent, solution of coal tar 
ilk. It looks as it milk from a cow disinfectant as a wash used twice daily 
whose entire milk falls below the stand- anfl thon “PPB’ balsalm of Teru to the 
ard could be handled so as to get the A * S ' A ‘ 
skimmed milk out of her and then get 
legal milk. 
Greenish Butter. 
There have been no auctions in this im¬ 
mediate vicinity of late, but the prices we 
obtain in our markets at Fort Edward and 
Glen Falls arc, for oats, 38; corn, 60; rye. 
65; buckwheat, $1.50 per 100. Hay is 
bringing $14 per ton. Some few cattle 
I have one Guernsey cow pml mnkr> mv wringing per ton. borne tew cattle 
* ,A cow and make my have be<M1 TO i d around here, scrubs from 
own butter, using a glass can for a churn. $15 to $40; good dairy cows, from $50 to 
It takes two hours to bring the butter, and 575. Butter, 30; eggs, 22 ; potatoes, 50. 
r 1 i? that butt, ' r ■“» * «“»“■ gsstr'Lzsg iv;; 
tinge. Plus green color I do not like and sold carrots, beets and White Egg turnips 
wish you would tell me what is its cause f° r cents a bushel. No garden stuff 
and how to remedy the trouble, j. l. b. rai ^ y f® r j“ a ^ et around here - F - M - «• 
Creameries and cold storage plants have The sugaring season will be very short, 
more or less trouble with what is called no snow or frost being in the ground to 
blue mold. It is possible that the question s Pcak of. Sugar brings from 12% to 15 
rr/w .. . mu " " ,oid ' » r ccr„v. s ’(r c S" d fL‘„vs k 
i am tola, attacks the wood of the tub bringing fabulous prices. Grades are worth 
that holds the butter; it will penetrate the £ roin to $*00, some even selling for 
wood and the butter itself It is for this „ re ,5, ently - Auctions arc very plentiful 
'• ” ulu - r iiseu. it it> tor mis this Spring, more so than in several years. 
reason largely that tubs are paraffined, as Many farms have changed hands during 
the paraffin lining prevents somewhat the *7° I mst few months, western farmers being 
ot butter. The mold grow- r.ftuSrS'lrfSnt,^ 
oest in a dark damp place and is a some- dairy products being the principal nro- 
what serious trouble. I have never had Auctions. The creameries open very gen- 
an, .rpcjfahc. with It thynclt, and am toll- p“Tji 
mg »bat has been told me. It is quite butter and cheese for the past two seasons 
possible that the green mold about which is v L ry , Promising. Potatoes are being 
W aonmthnu, beat and to which the «,«. Sg* d ,[f, P £ 
on piobably refers may be the same as mains hundreds of bushels to be marketed, 
the blue mold of the cold storage If not niany of 0,,r far,n ers holding the crop 
it is doubtless similar. Ventilation, light £Tto 
ua less moisture In the air may help to held. Our roads are in an almost im- 
prevent it. Sterilizing may destroy it on P assa ’ >,e <*°ndition in sections of our coun- 
the niekair. »„,i destroy iu on ty showing the folly of mud as a road 
aud perhaps prevent it from builder. Cabbage are bringing $3 per ton 
starting. When it has once got a hold on on a slow market; eggs, 19 cents per doz 
the butter I suppose there is no wav to ! I: , ly b rin fs no at the b arn, some even 
prevent if . . y being carried for that price. k. e. w. 
I vent it from further injury. In the ease McGrawville, N Y 
$65,000,000 
would he saved 
annually by the 
exclusive use of 
CREAM 
It is estimated that a million cow owners in the United 
States are still skimming their milk by some wasteful “ gravity,” 
method. 
At an average of four cows to the farm and an average 
cream loss of $10. per cow per year (it is more often from $15. to 
$25.) all of which could be saved with the use of a De Laval 
Cream Separator, this alone represents an annual cream loss of 
$40,000,000. 
Then there are, all told, perhaps a half million inferior 
and old and worn out machines in use whose owners could easily 
save $5. per cow per year by exchanging their “cream wasting ” 
machines for De Lavals, and figuring on an average of six cows 
per farm, this represents another loss of $15,000,000 at least. 
Then to this tremendous cream waste through the use 
of inferior separators must be added the excessive cost for repairs 
on cheap and mferioi machines and the cost of replacing machines 
which should last from ten to twenty years but which are ready 
for the scrap heap in two or three years. There must also be taken 
into consideration the loss in lower prices received for cream and 
butter due to inferior quality of cream produced by poor separ- 
tors, all of which must easily equal at least $10,000,000 more. 
This makes a grand total of $65,000,000 which would 
be saved to the cow owners in this country by the exclusive use of 
De Laval Cream Separators. 
At first sight these figures may seem startling but any 
experienced dairyman or creameryman will agree that the cream 
and other losses without a separator or with an inferior one will 
average a good deal higher than the above estimates and that these 
figures are really very conservative. 
Any cow owner who is selling cream or making butter 
and who is not using any cream separator or an inferior machine, 
is really paying for a De Laval in his cream losses and at the same 
time depriving himself of the benefit of its use. 
De Laval Separators are not only superior to all others 
in skimming efficiency but are at the same time cheapest in 
proportion to actual capacity, while they are so much better made 
that they last from, two to ten times longer. 
No cow owner can logically make the excuse that he 
cannot afford to buy a^De Laval because it will save its cost over 
gravity” separation in six months and over 
any other separator in a year and is sold for 
either cash or on such liberal terms that it will 
actually pay for itself while it is being used. 
It will surely be to your advantage to join the 
million and a half satisfied users of De Lavals. 
A little investigation will prove to you that the truth 
of the matter is you really cannot 
afford to sell cream or make 
butter WITHOUT the use of a 
De Laval Cream Separator. 
The nearest De Laval agent 
will be glad to demonstrate this to 
your own satisfaction or you may 
write to us direct. 
The new 72-page De Laval Dairy 
Hand Book, in which important dairy 
questions are ably discussed by the 
best authorities, is a book that every 
cow owner should have. Mailed free 
upon request if you mention this paper. 
New 1913 De Laval catalog also mailed 
upon request. Write to nearest office. 
The De Laval 
Separator Co. 
NEW YORK CHICAGO 
SAN FRANCISCO SEATTLE 
