804 
THE RURAL NEW-YORKER 
July 19, 
Milk 
Jobbing Prices at New York. 
Restaurants using two to five cans per 
day are now paying five to 5% cents for 
class B, pasteurized milk. 
BEEF FROM GRASS AND CORN. 
I recently sold the cattle shown in the 
picture, Fig. 315, and here give some 
figu res of cost and profit. I aim to keep 
15 to 20 steers on hand and buy or sell 
when convenient, or when ready for mar¬ 
ket. In the lot were two three-year-olds 
and two two-year-olds, one of which is 
in the foreground. The two-year-olds cost 
me $20 apiece 16 months ago, weighed 
1,060 pounds when sold, which at 7% 
cents amounted to $70.50, or a gross 
profit of $44.60 per head per year. Each 
of these steers got about $12.50 worth 
of ground corn. 
The older cattle cost $115 for the two, 
were on hand nine months and ate about 
$20 worth of corn. They sold for 
$176.25, giving a gross profit of about 
who a few years ago condemned the prac¬ 
tice of selling cream ; didn’t want to hire 
his churning done and donate the butter¬ 
milk to the creamery company. A good 
separator skims just as close when mak¬ 
ing a heavy cream. This keeps in good 
condition longer, as the milk is food for 
bacteria there is more milk left on the 
farm and transportation is less. 
Why the creamery company pays the 
Elgin price for cream and sells the but¬ 
ter at the Elgin price often puzzles the 
shipper of cream. This is possible be¬ 
cause of the overrun—this is how the 
honest creamery makes its profit. Salt 
and water are incorporated in butter, 
thus making more pounds of butter than 
butter fat in the cream. The less but¬ 
ter fat in a pound of butter the greater 
the profit, hence the law comes in here 
and makes restrictions. Butter must 
not contain more than 16 per cent mois¬ 
ture or it is adulterated butter. This 
places the per cent of fat at about SO 
per cent making the overrun about 22% 
per cent. This means that the creamery 
company makes 122% pounds of butter 
from 100 pounds of butter fat in cream. 
Or when they buy S2% pounds of butter 
fat they make 100 pounds of butter. 
Selling cream has one disadvantage be¬ 
cause it makes one valuable dairy prod¬ 
uct on the farm scarce. This product is 
buttermilk which was not appreciated 
when plentiful. Often buttermilk is the 
OHIO STEERS EATING A GOOD CORN RATION. Fig. 315. 
$41 per head per year. Deducting cost 
of cattle and value of corn fed, I kept the 
younger cattle 16 months at a profit of 
$94 for the two, and the older cattle nine 
months at a profit of $41.25 for the two. 
The rough feed and pasture would be 
about the same in either case, though per¬ 
haps greater for the older steers. Allow¬ 
ing $1.50 per month for pasture and 
rough feed the monthly net profit for the 
young steers is $1.43 per head, for the 
older cattle 79 cents per head. A study 
of these figures will show that thrifty, 
lusty calves are more desirable than two- 
year-old cattle to buy and feed. These 
cattle were Angus grades except one, 
which was a Jersey-Short-horn mixture, 
but he was the equal of the other in 
quality and finish. W. E. DUCK WALL. 
Highland Co., O. 
SELLING CREAM AND BUTTERMILK. 
Some one has said, “The farmer and 
the cow are like the Linked States one 
and inseparable.” And most farmers 
are forced to admit the truth of this 
statement. There is no method of build¬ 
ing up a farm equal to a herd of dairy 
cows. The dairy products are the high¬ 
est priced products of the farm and take 
less fertility from the land than any 
other crop. 
The centrifugal cream separator has 
been as great improvement in the dairy 
as the automobile to travel. The sepa¬ 
rator has revolutionized the whole dairy 
business and greatly increased the num¬ 
ber of cows. Farm dairy butter usually 
sells lower than the quotations for but¬ 
ter fat. Even though one can secure 
special customers that are willing to pay 
a premium on good butter it is a question 
whether it pays for the time and worry 
of making the butter by the farmer’s 
wife. Even though it is a gain in dollars 
and cents if the help is not ample, churn¬ 
ing the butter does not pay for the incon¬ 
venience and worry. Time of churning 
cannot be put off if the process of ripen¬ 
ing goes too far the butter is not of good 
flavor. Some other work must always 
be neglected for churning and this often 
tangles the household business.. 
At the present time there is almost 
a butter famine in our country towns 
owing to the fact that so little butter is 
churned on the farm. The renovated 
butter jar in every grocery less than a 
decade ago is now a thing of the past. 
Half a dozen years since and but few 
cream cans were seen at our depots, but 
now nearly every farmer sells his cream. 
Those who have not enough cream to fill 
a five-gallon can take it to a grocer who 
tests it and does the shipping himself. 
The Elgin price or a price based on it 
always means a substantial check that 
converts even the most skeptical farmer 
only nourishment that can be taken and 
a whole neighborhood can scarcely sup¬ 
ply enough for a patient. The demand 
for buttermilk often makes artificial 
buttermilk a necessity. An experiment 
station bulletin from North Carolina 
gives the following directions for arti¬ 
ficial buttermilk. 
“As soon as the skim-milk leaves the 
separator tvhole milk is added to it at the 
rate of one gallon to 20 gallons of skim- 
milk. This gives the mixture a fat con¬ 
tent which approximates that of nat¬ 
ural buttermilk. A large quantity of 
pure culture of lactic acid bacteria 
(starter) is next added and the tem¬ 
perature brought to 70 degrees F. 
Enough culture is added to curd the 
milk in about six hours at the tempera¬ 
ture mentioned. When a temperature 
above 70 degrees F. is employed there is 
a tendency to ‘whey off’ after it has 
curded. When thoroughly curded the 
skim-milk is placed in a churn and 
churned for 40 minutes in the same way 
that cream is in making butter. This 
churning process thoroughly breaks up 
the curd clots resulting in a smooth, 
thick liquid which closely resembles good 
buttermilk.” 
Half a pint of whole milk, 1% gallon 
of separator milk treated as above and 
churned 12 or 15 minutes gives a de¬ 
licious drink. Artificial buttermilk is 
unlike other artificial dairy products. Its 
uniformity and fine flavor may make it 
superior to the natural product, while it 
is the same in composition and whole- 
someness. m. c. b. 
Ohio. 
Value of Buttermilk. 
Will you send me the analysis of but¬ 
termilk as compared with skim-milk? 
What is the best use of buttermilk? Can 
it be fed to calves? I can buy an un¬ 
limited supply at two cents per gallon 
delivered. Is it cheap? G. H. F. 
Virginia. 
The feeding value of buttermilk is 
about the same as skim-milk; if undilut¬ 
ed it is a little richer. It should not be 
fed to very young calves, but after a few 
weeks its use may be begun gradually, 
and fed the same as skim-milk of the 
same degree of sourness. Buttermilk at 
two cents per gallon is cheap, and you 
will do well to buy all you can make use 
of. Of course, it will not be good policy 
to overfeed to young calves, even though 
cheap. c. L. M. 
Cream Questions. 
At what temperature does milk skim 
to the best advantage? What cows are 
the best cream producers? What feed as¬ 
sists in this matter. H. H. D. 
Franklyn, I’a. 
The sooner milk is skimmed after be¬ 
ing drawn from the cow the better. Sep¬ 
arators of different makes vary in their 
ability to skim cold milk, but few, if any, 
do really good work with milk below 75 
to 80 degrees, and 90 degrees is better. 
I suppose the admirers of any breed 
would claim their choice to be the best 
for producing cream, and perhaps they 
are all correct in their opinion, from 
their points of view. Milk from Jerseys 
and Guernseys is, generally speaking, 
richer in butter fat than from the other 
breeds, and they will produce cream as 
cheaply as any breed. The feed which 
produces the greatest flow of milk pro¬ 
duces also the greatest amount of cream. 
Or, in other words, one kind of feed will 
not produce richer milk than another. 
Your experiment station, and the U. S. 
Department of Agriculture, Washington, 
D. C., will supply bulletins on the sub¬ 
ject. c. L. M. 
The Department of Apriculture has 
just completed examination of the sup¬ 
ply of milk furnished the city of Wheel¬ 
ing, W. Va. The inspector working in 
this territory has found a simple expla¬ 
nation of why milk that comes from ap¬ 
parently good dairies frequently shows 
an excessive number of bacteria and is 
baeteriologically bad, the reason being 
that these dairies take the morning milk, 
combine it with the afternoon milk of 
the same day, and ship this combination 
the next morning. As a result, the day’s 
milk is kept through the heat of the day, 
and by the time it is 24 hours old shows 
a high bacteriological count. The inspec¬ 
tor made experiments in taking night 
milk, keeping it through the cooler hours 
of the night, combining it with the morn¬ 
ing milk, and shipping it. There was 
radical improvement in the condition of 
this milk. In this case, the farmer ships 
the milk by train or electric car an hour 
or two later than he did under the old 
practice. This new system of combining 
evening milk with the next morning’s 
milk will help preventing delivery of milk 
that is baeteriologically bad. 
Cow With Cough. 
Last Fall several of my cows broke 
out between their front legs and body; 
were just raw, no discharge, but a bad 
odor, and were lame. I washed with salt 
water and soft soap and in two weeks 
they were all right, but have coughed 
ever since and now my cows and year¬ 
lings are all coughing. They are in good 
condition and giving lots of milk, but 
butter has a strong taste. They have 
good pasture, plenty of fresh water and 
salt before them always. If you think 
this is tuberculosis please advise me 
what to do and whether or not the milk 
can be used, or if I can sell to butchers, 
or if the State pays the loss. or. F. G. 
New York. 
The breaking out and cough have no 
association; but the cough certainly may 
suggest tuberculosis and so the cows and 
heifers should be tested with tuberculin. 
It is not well to test cattle in hot 
weather, but notify the State veterina¬ 
rian at once and he will advise you re¬ 
lative to the test and the law covering 
disposal of affected animals and their 
products. A. s. A. 
The Ready Ration 
For Dairy Cows 
The only feed that’s guaranteed 
to produce more milk and keep 
your cows in better condition. 
Here’s Our Trial Offer 
Go to your dealer (if he can’t supply you. 
write us) and get ns many sacks as you want. 
Feed two sacks (200lbs ) toanyone cow—watch 
results two weeks, especially the second week. 
If Larro-feed does not please you, takethe un¬ 
used sacks back. No charge will be made for 
the two sacks used in the trial. We prove the 
merit of Larro-feed or no sale. You take no risk. 
Large Free Sample by parcel poston request. 
THE LARROWE MILLING COMPANY 
321 Gillespie Bldg. DETROIT, MICH. 
A New York Cow 
Woodcrest Meta 
Vernon, a Holstein 
cow, in an official 
year test made a re¬ 
cord of 28436 lbs. of 
milk on UNICORN 
DAIRY RATION. 
Write us today and 
let us show you how to 
increase both yield 
and net profits of your 
herd. Wo have shown 
others, why not you ? 
CHAPIN & CO. 
BOX R. Hammond, Ind" 
Every Good 
Dairyman’s 
Pride — 
A clean comfortable 
cow, housod in a san¬ 
itary barn. You’ll bo 
,proudor of your barr. 
after it is equipped 
with 
HARRIS 
Stalls & Stanchions 
They never wear out, 
never get out of order. 
The simplest and most service¬ 
able devices of their kind. A comfortable cow 
gives more and bettor milk. This means big¬ 
ger profits from your herd. Write for our 
Illustrated Catalog FREE 
Tells all about our labor saving ■* ~ 
barn equipment. Ask for it on a poet card today. 
The Harris Mfg. Co., Box 180 Salem, Ohio 
Hollow Tile—Steel Reinforced 
is fireproof, weather proof, practically everlasting—the 
most permanent type of building construction known. 
THE IMPERISHABLE SILO 
is built of hollow vitrified clay blocks. It cannot burn can¬ 
not be blown over, will last a lifetime without a cent for 
repairs. Glazed sides keep silage sweet and palatable. Any 
mason can build it, and it will give an air of progress and 
prosperity to your farm that will be worth much to you. 
Our Illustrated Silo Book 
Is full of valuable information for stock feeders and dairymen. 
It is written by authorities and should be read by every tarmer. 
Send for free cofy today—ask for catalog lj 
NATIONAL FIRE PROOFING COMPANY 
SYRACUSE, N. Y. 
Fills High Silos 
With Lightning Speed 
They can’t build a Silo too high for this Smalley 
to fill. Moreover, the Smalley cuts your fodder 
fine and uniform, not coarse and uneven. Thus 
your Silage packs tight. You get more tonnage. 
And you get Silage that keeps fresh as long as it /g& 
lasts. Note, too, that the Smalley is a force-feed machine 
that saves you a pile of “back-busting” work. The grip hooks do 
the trick. They are 20 years ahead of the old slat-apron device 
found on all other machines. 
Mrs. H. A. Cooper of Liverpool, R. I., says: “I filled a 12 ft. by 32 ft. silo on the 
shortest cut In five hours with a Smalley. I have hud three other different makes 
but this one beats them all.” 
Four out of every five silage cutter buyers own Smalleys. You will, too, if you take 
the time to investigate. 
The Powerful Smalley Force-Feed Silage Cutter 
handles corn, oats, peas, alfalfa, etc., like child’s play. (You can have alfalfa-grinding sereen 
if you want it.) Only one drive pulley on Blower outfits. No Idler to bother with. Icnp 
cent steel fmaranteed in all foundry castings. No oiling by hand—hard oil cups on ail im¬ 
portant bearings. We can’t begin to tell, in an advertisement, the advantages of this i 
popular Cutter. You should see our new, illustrated Catalog. We mail IHreeto 
farmer who writes for it. No need to write a letter. Just a postal will do. Write tod y 
and the Book will come by return mail. 
SMALLEY MFG. COMPANY, Boxl72 Manitowoc, WIs. 
Manufacturers of Ensilage'. Alfalfa and Hand Feed Cutters, Combination Ensilage ana 
Snapping Machines, Drag and Circular 8aw Machines, 
Champion Flows, Cob Grinders and Feed Mills (73) 
