822 
August 9, 
Live Stock and Dairy 
MAKING FINE DAIRY BUTTER. 
[The following statement was prepared 
for us by Miss Margaret L. Carrick, of 
Ontario, Canada, who, three years ago, 
won a prize in a butter-making contest 
at the N. Y. State Fair.] 
In a butter making competition all 
things are taken into consideration, from 
dry floors to the quality of butter made. 
A score something like the following is 
used : 
Skill in ripening cream. 10 points 
Preparation of utensils. 10 “ 
Granules . 20 “ 
Salting . 5 “ 
Neatness and cleanliness. 15 “ 
Personal appearance. 10 “ 
Time . 10 “ 
Butter .20 “ 
Total .100 “ 
The equipment best suited to the home 
butter-maker who runs the churn by 
hand is simple and inexpensive: 
1. A daisy or barrel churn. It is much 
better to have churn too large than too 
small. 
2. A lever butter-worker, triangular 
in shape, with one corner lower than the 
other two, which allows the surplus 
water to drain off freely during the 
working. The lever is eight-sided and 
has a sort of pivot in the end, which 
allows it to work freely. 
3. Two 10 or 12-quart pails. 
4. One large dipper. 
5. One strainer dipper. The strainer 
dipper I have is a two-quart dipper with 
a short handle six or eight inches long 
on one side and a hook which will catch 
over edge of pail or churn on opposite 
side. The bottom is of perforated tin. 
Any tinsmith can make one. 
6. A stiff brush. 
7. A thermometer. 
8. A ladle, preferably large. 
9. Printer—a plain one that will make 
a well proportioned block of butter is 
best. The kind with the nickel-plated 
cross-bar and set screw are very good, 
especially for demonstrating. 
The most important point in regard 
to making good butter is extreme clean¬ 
liness. The milk should come from a 
clean source, from well-fed, healthy 
cows, housed in clean, well ventilated 
stables. Great care should be taken 
when milking that the milk does not be¬ 
come contaminated either from being ex¬ 
posed to foul air or from dirt getting 
in. As soon as possible the milk should 
be removed from stable and put through 
separator. The separator should be kept 
faultlessly clean, and should stand in a 
well-ventilated place where the air is 
pure. 
It is well to set cream screw of sep¬ 
arator to run cream off testing from 
25 to 30 per cent. fat. As soon as cream 
is separated it should be cooled thor¬ 
oughly. It is best not to add fresh 
cream to cream that has been gath¬ 
ered, for twelve hours. When adding 
cream stir well. The cream should be 
kept cool by placing in ice or running 
water or in a cool cellar. Do not allow 
strong odbrs to reach it, as milk and 
cream are tainted easily. Milk, cream 
and butter take on flavors more readily 
than any of our foodstuffs. 
Cream should be churned at least twice 
a week in Summer and three times in 
two weeks in Winter. The day before 
churning the cream should be warmed 
by placing can in warm water to a tem¬ 
perature of 68 or 72 degrees F. If per¬ 
fectly sweet some good buttermilk may 
be added, or better still a culture made 
by souring a quart of clean skim-milk. 
Many people prefer to churn sweet 
cream. The churning temperature de¬ 
pends upon many things. There can be 
no decided temperature; experience must 
be the guide. It should churn in from 
20 to 30 minutes. The barrel churn 
which revolves end over end gives the 
best satisfaction. The tiny fat globules 
are gathered together by concussion, 
hence it is best not to have too much 
cream in churn. It will churn best if 
only one-third full and should never be 
more than half full. 
To prepare churn have ready hot 
water, cold water, salt and a brush. Put 
dipper of hot water in churn, revolve 
churn a few times then drain off water. 
The quickest way to take water off is to 
tip churn with one hand so that water 
comes out at top into pail held in other 
hand. All will not drain out this way, 
so set pail on floor, withdraw plug and 
let remainder run off. Now scour inside 
of churn with salt and brush, this helps 
in getting the wood thoroughly soaked 
with water, and if the wood is well 
soaked the cream and butter will not 
stick. Now add sufficient cold water to 
cool churn. Drain off this water. The 
churn is now ready for the cream. The 
cream should be the desired temperature. 
Place strainer dipper in top of churn. 
Pour cream through strainer into churn. 
Rinse out can with a little water. Re¬ 
move dipper ; place on lid ; revolve churn. 
The churn must be revolved fast enough 
to give the cream a good brisk thumping 
THE RURAL 
and not so fast that it will go with 
the churn. In a few minutes take out 
plug to let gas escape. Repeat every 
few minutes until no more gas comes 
off. 
When it begins to break or when the 
fat globules separate . from the milk add 
a dipper of cold water, then churn very 
carefully until the grains of butter are 
the size of wheat. Loosen lid. Flace 
strainer dipper on top of pail and drain 
off buttermilk. The buttermilk will run 
off freely if grains of butter are large 
enough. It is best to have grains oniy 
large enough for this. When buttermilk 
has drained off rinse down sides of churn 
with a dipper of cold water. When 
this has drained off pour in enough water 
to equal amount of cream. This water 
should be about two degrees lower than 
the churning temperature and should be 
strained into the churn. Place lid on 
securely and revolve churn rapidly four 
or five times, then churn until granules 
are the size of beans. Drain off water 
and flush down sides of churn with 
dipper of cold water. The butter is now 
ready for salting. It may be salted in 
the churn or on the worker. I prefer 
salting in the churn; to do so it is 
necessary to know how much butter there 
will be. The amount of salt used de¬ 
pends upon the taste of consumer, from 
one-lialf to one ounce per pound. One 
quarter ounce more is allowed when 
salting in the churn than on the worker. 
When salting in churn sift salt over 
surface of butter, turn churn so a fresh 
surface is exposed, repeat until all salt 
is sifted on. Place lid on churn and 
churn slowly until butter is in large 
lumps. 
Prepare butter-worker same as churn, 
being careful that all particles of wood 
are thoroughly water-soaked. Lift but¬ 
ter from churn to worker. When salting 
on the worker the butter is removed 
from the churn w’hile in the granular 
stage, weighed and turned out on worker 
and then the salt sifted over it. All 
salt that comes in contact with the 
wood runs off, therefore fold in salt. 
NEW-YORKER 
dairy cattle and claims t'hat by raising 
good draft horses in connection with his 
cattle he can make more money from a 
good brood mare in a year than he can 
from his high-priced dairy cow, his line 
of reasoning being as follows:' 
lie has to have a couple of teams to do 
his farm work, so buys four good sound 
mares of the larger breeds. These horses 
do his work a great deal easier and bet¬ 
ter than smaller horses would and by 
breeding to a good stallion he is able to 
get good-sized colts. By the time these 
colts are two year olds they are able to 
earn their feed, or can be sold for from 
.$200 upward, according to their quality 
and breeding. 
He figures that the dam has earned 
her own keep and also the colt’s up to 
two years of age and besides has pro¬ 
duced $200 or more a year from the off¬ 
spring. A herd of cows which produces 
equally as well would be the exception 
rather than the rule, but one should not 
assume that strictly horse raising is pref¬ 
erable to cattle raising, as without the 
Alfalfa and cows the brood mare could 
not have an opportunity of earning her 
keep, especially if one were to specialize 
on horses. 
Good Grade Guernseys. 
The picture given below shows two 
grade Guernsey heifers, the property of 
A. L. Daniels, bred by the late Wolcott 
II. Johnson, by Imported Masher 13,941. 
The dams were grade Guernseys, one go¬ 
ing up to 50 pounds for a short time 
after she calved; the other cow did not 
yield very heavily, but tested high. The 
picture does not really do them justice; 
they are well grown and a good example 
of breeding up. Both are in calf to a 
registered Guernsey out of a 60-pound 
cow. I think you are right in the stand 
you take in advocating the use of Guern¬ 
sey bulls to grade up herds. We have 
A PAIR OF GRADE GUERNSEY HEIFERS. 
In working with the lever-worker it 
requires practice to work with a rolling 
motion that will not chop or rub the 
butter; in short, a motion that will dis¬ 
tribute the salt evenly and press out 
the surplus moisture without breaking 
the grain or making it soft and greasy. 
To tell when sufficiently worked cut 
through with a ladle then press and 
watch the fresh cut surface. If large 
beads of water appear it is not worked 
sufficiently—the color should be even and 
the salt not gritty. It is often con¬ 
venient to work butter partly, then cover 
and let stand while washing churn. To 
wash churn, first wash out all particles 
of butter with hot water then scour 
with salt and scald thoroughly. Do not 
wipe inside of churn—the metal and the 
outside may be wiped off. 
To print have parchment paper placed 
conveniently, also some cold water in a 
pail. Have butter in a compact form 
as deep as the height of printer. Dip 
paper in water and lay on worker. Make 
print and place on paper in desired 
position. Wrap print, using both hands, 
folding neatly at each end. Keep corners 
of printed butter sharp—do not pull the 
paper so tightly that they lose their 
shape. riace prints in refrigerator or 
cool place. Wash butter-worker in same 
manner as churn. Have plenty of hot 
water in which to dip the tinware, etc. 
This will do away with any necessity 
for wiping. A cloth should only be 
used for wiping off edges; a brush for 
all scrubbing. “Extreme cleanliness” is 
the watchword to the would-be good but¬ 
ter maker. maegaket l. caiuiick:. 
Guelph, Ontario. 
HORSES IN CALIFORNIA. 
Out in California there is the same 
argument in favqr of raising good horses 
for farm work. The State is becoming a 
great fruit and flower garden on the con¬ 
venient lands and these sections cannot 
produce horses to advantage. On the 
lands further back where dairying pros¬ 
pers horse raising would pay. It looks 
like a good business for Alfalfa growers. 
A writer in the Pacific Rural Press puts 
it this way: 
We know a man who raises purebred 
only had the service of a pedigreed bull 
for two years, for which we pay a fee 
of $5; already there is a uniformity, 
smoothness and improved look about the 
calves, which will be intensified each 
generation if kept on these lines. I don’t 
think this line of breeding can hurt the 
purebred, but rather create a demand, at 
the same time raising the general stand¬ 
ard of dairy cattle. There is probably 
nothing in which farmers could more 
profitably co-operate than in buying 
blood stock, or guaranteeing one of their 
number in a district, who would buy good 
males with enough business to make it 
worth while. In our case we only keep 
10 cows, so we get the use of a purebred 
bull for less than we could keep the 
poorest scrub. Matthew bolton. 
Massachusetts. 
Semi for booklet. 
Best Conditioner— 
w *'~m Expeller 
DEATH TO HEAVES 
“Guaranteed or Money Back.” 
Coughs, Distemper, Indigestion 
NEWTON’S 
60c, $ 1.00 per can. 
Largo for Heaves. 
At druggists’ or sent postpaid 
The Newton RemedyCo., Toledo,Ohio 
aajurrm aialtsx 
Proioln 30- 
clrt>«hrdratea 30 40% 
Do You Know That 
6 lbs of an AJAX 
FLAKES ration will 
cost not ever 9 cents 
and make 20 to 24 
lbs. of milk ? 
This may be hard to 
believe, but if you 
will write us we 
will send you proofs 
and a free copy of 
Feeders Handbook. 
, CHAPIN & CO., 
Box R. Hammond. Ind. 
When you write advertisers mention 
The R. N.-Y. and you’ll get a quick 
reply aud a "square deal.” Bee guaran¬ 
tee editorial page. : : : : 
When She 
Cuts the String the 
EMPIRE 
Cream Separator 
Starts Under the Weight 
of Its Own Crank 
It is interesting to know why people 
buy EMPIRE cream separators. 
One fine old gentleman, 
with a merry eye, deep 
voice and white, 
silky beard,need¬ 
ed a new cream 
separator on his 
big farm. Half 
a dozen agents 
wanted his or¬ 
der, but he said 
to them: 
“When I was young, 
with a mortgage on 
this place, I bought an 
EMPIRE. It’s been as 
true to me as my wife. 
I would not like to 
v a part with my wife. I 
don’t want to change 
the kind of separator 1 love. My 
ambition is to own the very latest 
EMPIRE.” 
Separators from $25 to $150 
A free trial is cheerfully offered those 
who think an EMPIRE needs to be tried. 
Write for Catalog 112. 
Empire Cream Separator Co. 
Bloomfield, N. J. Chicago, III. 
Portland, Ore. Toronto, Ont. Winnipeg, Man. 
ItOllERTSOV’S CHAIN 
HANGING STANCHIONS 
“I have u*od them for more 
than TWENTY YEARS, and they 
have given the very heHt of satis¬ 
faction in every way,” writes 
Justus H. Cooley, M.D., Plainfield 
Sanitarium, Plainfield, N. J. 
Thirty days* trial on application 
O. II. ROBERTSON 
Wash* St., Forestville, Conn. 
EXCELSIOR SWING STANCHION 
30 Pays’ Trial—Stationary When Open 
NOISELESS SIMPLE SANITARY DURABLE 
The Wasson Stanchion Co., 
liox 60, Cuba. N. Y. 
CRUMB'S WARRINER 
STANCHION 
“ My barn that ■was 
BURNED 
was fitted -with Crumb’s 
Warriner Stanchions. It it 
had not been for the ease with 
which these fasteners were 
opened I should have lost my 
cows,” writes Mr. Everett 
Gains, Bernardstown. Mass. 
—-Booklet Free. 
r » t t A eir n CRTTMIt. Itor Mr. For eat v 111c. Conn. 
Foster Steel and Wood 
STANCHIONS 
Increase Your Dairy Profit 
Makes cows comfortable. Save time 
in stabling and cleaning. Easy to 
operate ; cow proof ; sanitary ; 
strong, and durable. 
Write for our prices and illus¬ 
trated catalogue before buying . 
FOSTER STEEL STANCHION CO. 
900 Insurance Bldg.. Bochester, N. »• 
HORSE LAME? 
Use KINDIO'S Famous 
OINTMENT. A sure cure 
for bout*, hog, aud blood 
spavin, ringbone, curb, soft bunches, Hjilint, etc. 50 cent*, Pf 8t " 
paid. £. kindig, Jr., Remedy Co., 4825 Woodland Ave., Philft. 
MINERAL 
'"o'!?.? HEAVE 
50 REMEDY 
Booklet 
free _ 
$3 Package CURBS any case or money refunded. 
$1 Package CURES ordinary cases. 
Mineral Heave RemedyCo.,461 N. Fourth, flve., Pittsburoh.Pa 
Reduces Strained, Puffy Ankles, 
Lymphangitis, Poll Evil, Fistula, 
Boils, Swellings; Stops Lameness 
and allays pain. Heals Sores, Cuts, 
Bruises, Boot Chafes. It is an 
ANTISEPTIC AND GERMICIDE 
[MON-POISONOUS] 
Does not blister or remove the 
fir and horse can be worked. Pleasant to use. 
2.00 a bottie, delivered. Describe your case 
>r special instructions and Book 5 K free. 
BSORBINE, JR., antiseptic liniment for mankind re- 
ices Strains, Painful. Knotted, Swollen Veins. Milk beg. 
3Ut. Concentrated—only a few drops required at an ayyli- 
tion. Price SI per bottle at dealers or delivered. 
, F, YOUNG, P. U. F., Temple St., Springfield, Mas*. 
4 
