904 
THE RURAL NEW-YORKER 
August 2, 
BULLS AT WORK.* 
The picture at Fig. 335 shows a 
couple of purebred Jersey bulls doing 
duty on the Sibley Farm in Crawford 
County, Pennsylvania. These bulls are 
harnessed up, as we see, with regular 
collar and chains, the collars being put 
on upside down. They have bits in their 
mouths, and the nose ring is left on. 
These bulls are dishorned, for they work 
to much better advantage in that condi¬ 
tion. Except that, of course, they are 
slower, these bulls are better for a hard 
straight pull than horses, and the exer¬ 
cise is an advantage to them in every 
way. This idea of keeping the bull at 
work and putting him at useful labor is 
a great idea; keeps him out of mischief, 
and in far better condition than he ever 
would be if left to bellow and paw in a 
hot stall. 
Waste in Buttermilk.. 
We have two cows from which we 
churn. We feed them wheat bran and 
the best of pasture. We make from 10 
to 12 pounds of butter a week from them, 
but still the buttermilk is full of crumbs 
of butter. What is the matter and what 
shall we do to remedy it? The cows have 
access to plenty of salt. It is not the 
fault of the churn for we have used this 
kind for years. F. F. R. 
Pennsylvania. 
The size and hardness of the butter 
fat globules in cream have much to do 
with the ease with which they are 
brought together in churning, and these 
depend upon many factors, such as the 
kind of feed that the cows are getting, 
the breed, their individuality in this re¬ 
spect, and the stage of their milking pe¬ 
riod. The temperature of the cream, its 
gluten and bran, about one pound to 
three pounds of milk. W. S. c. 
New Jersey. 
The amount of skim-milk left after 
producing one quart of 20 per cent cream 
will depend entirely upon the richness of 
the whole milk ; the more butter fat that 
it contains, the less of it that will be 
required to make a quart of cream, and 
consequently rhe less skim-milk there 
will be left. You cannot be guided in 
the production of cream by the amount 
of skim-milk left, but will be compelled 
to test each lot of cream that you wish 
to sell and standardize it to the required 
percentage of butter fat. This involves 
the use of a Babcock tester and requires 
some little time, labor and skill. While 
you can adjust the cream screw of your 
separator to skim an approximately 20 
per cent cream, it will not do this accu¬ 
rately under the varying conditions of 
skimming, and you will need to produce a 
somewhat heavier cream and then reduce 
it by adding a certain amount of whole 
or skim-milk. This does not appeal to 
me as a very practicable way for the 
small dairyman to dispose of his cream, 
because of the time, labor and skill re¬ 
quired. If you wish to do it, however, 
you can obtain a small hand power Bab¬ 
cock milk and cream tester, with cream 
bottles and either pipettes or scales for 
measuring the samples of cream to be 
tested. The scales are more accurate, 
but involve an additional expense of 
about $10. A two-bottle Babcock tester 
can be obtained for about $4. After hav¬ 
ing obtained the outfit, some practice will 
be needed to give the necessary skill for 
accurate results. 
Having ascertained the amount of but¬ 
ter fat in the cream that you wish to 
Sr «. • 
iMvLl- 
It*, 
v '-jdn 
PUREBRED BULLS AT FARM WORK. Fig. 335. 
richness and ripeness also influence 
churning to a marked degree. Cream 
from Jerseys usually churns much more 
easily than that from Ilolsteins; cows 
upon dry Winter feed produce cream 
with harder fat globules, more difficult 
to churn, than when upon pasture; and 
cream from “strippers,” or cows late in 
lactation, does not churn as readily as it 
would were the cows more nearly fresh, 
because the fat globules are smaller and 
harder. Very thin cream also churns 
hard with an excessive loss of butter fat. 
Which, if any, of these conditions are 
at the bottom of your trouble I do not 
know, perhaps none of them, only more 
intimate acquaintance with your condi¬ 
tions would enable one to form an opin¬ 
ion. If your cows were fi'esh in the Fall, 
and are now nearing the close of their 
milking period, especially if Holsteins, the 
trouble might be accounted for. Churn¬ 
ing at too low a temperature retards the 
gathering of the butter granules from the 
buttermilk, and the only practical sug¬ 
gestion that I can make is that you try 
a slightly higher temperature of the 
cream, say from 65 to 68 F. Ordinarily 
56 to 62 F. is the proper temperature for 
hand churning. m. b. n. 
Skimming a 20-per-cent Cream. 
The dealers want my cream 20 per 
cent. I have asked a dozen people here 
selling milk how to test it to get it that 
per cent. No one sells cream here so 
they cannot tell me. My milk tests 100. 
How many quarts of skim-milk should I 
have after having one quart of cream 20 
per cent? Perhaps this will be plainer.. 
Skimming until I get one quart of 20 
per cent cream how many quarts of 
skim-milk should I have? What kind 
of feed is the best for Jersey cows milk¬ 
ing from 30 to 35 pounds of milk per 
day? J feed beet pulp, best middlings, 
standardize, and also that of the milk 
with which you will do the diluting of 
this cream, you may proceed with the 
following formula devised by Prof. Pear¬ 
son : Draw a square, or rectangle, and 
at the upper left-hand corner write the 
percentage of fat in the cream which you 
have skimmed and tested; at the lower 
left-hand corner write the percentage 
of fat in the milk with which you will 
dilute this cream; let us suppose, for 
illustration, that they are 28 and four, 
respectively. Then in the center of the 
rectangle write the figures representing 
the percentage of fat in the cream which 
you wish to make, in this case 20. Now 
at the upper right-hand corner place the 
figures representing the difference between 
the two numbers diagonally opposite, and 
do the same at the lower right-hand cor¬ 
ner. Here they will be 16 above and eight 
below. 
28-16 
20 
4-8 
These figures at the right represent 
the proportions, by weight, in which you 
will have to combine the cream and milk 
to produce a cream of the desired weight. 
In the illustration given, eight pounds of 
four per cent milk added to every 16 
pounds of 28 per cent cream will give 
you 24 pounds of 20 per cent cream. 
These figures will vary, possibly with 
every skimming of milk that you make, 
but whatever they are, they give the pro¬ 
portionate amounts of cream and milk 
that you must combine to obtain your 
cream of the desired percentage. Know¬ 
ing this proportion, you can weigh your 
cream and determine the amount of 'milk 
that you must add to bring it to the re¬ 
quired standard. 
The combination of feeds that you are 
using is a good one to use with ordinary 
mixed hay or cornfodder. Equal parts 
by weight of dried beet pulp, wheat mid¬ 
dlings, and gluten feed, fed in the amount 
which you are giving, makes a good 
grain ration for the production of milk, 
but neither this nor any other ration will 
increase the amount of butter fat in the 
milk. m. B. i). 
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