1010. 
THE RURAI* NEW-YORKER 
1063 
MAKING SWEET CREAM BUTTER. 
Please let me know how to make sweet 
cream butter, what the temperature should 
be and all there is about it? J. J. C. 
Monroe, N. Y. 
In answer I will state just how I 
make a sweet cream butter which has al • 
ways had a very fine flavor and given 
excellent satisfaction. The cream is 
gathered the same as when the ripening 
process is followed, kept in separate 
dishes, in a cool, clean room and when 
enough for a churning is on hand it is 
put in the churn and mixed during the 
churning process only. The temperature 
is always below 60 degrees during the 
Summer months and when the tempera¬ 
ture is too low, warm sweet milk is 
added to raise it. Never use water in 
churning, as it reduces the feeding qual¬ 
ity of the buttermilk and makes it less 
nutritious for stock. The churning pro¬ 
cess is the same as for ripened cream. 
When the particles of fat are separated 
from the milk care must be taken to keep 
the butter granules solid, and in order 
to do this the temperature of the water 
must be the same as the buttermilk, 
throughout the washing of the butter. 
Salt must be added in less quantity than 
for the ripened cream unless one desires 
a salt article, but never add more than 
one ounce of salt to a pound of butter. 
If an unsalted article is desired, as for 
Jewish trade, the butter is well drained 
and worked until the texture shows suf¬ 
ficient working, the butter then being put 
up in prints for the shipping chest. This 
kind of butter commands a higher price 
than the ripened cream butter, as trie 
manufacturer must receive more per 
pound in order to make up the loss in 
the amount produced by not allowing the 
cream to ripen. The sweet cream butter 
never has as good a flavor as butter 
made from the ripened cream, will not 
keep as long. The temperature of cream 
for churning is governed by conditions 
of climate, feeding of stock, kind of 
cattle, and to say exactly what that tem¬ 
perature should be would be unwise for 
anyone who did not know about how 
these conditions were. In this section of 
the country or our Eastern States it is 
safe to say 58 degrees is high enough in 
Summer and 60 degrees in Winter, 
though not more than 4* minutes should 
be required to do a churning either by 
hand or machine. When more than that 
time is required, the capacity of churn 
or the temperature of the cream is at 
fault. MINNIE T. MAUER. 
New York. 
TOP-DRESSING WHEAT WITH MANURE. 
J. IF., Ontario *—Is it good practice to 
put manure on Winter wheat in the Win¬ 
ter ti>ne? The practice here is to apply 
rotted manure before sowing the wheat, 
but I was short of manure, and the manure 
I would wish to apply would be fresh barn¬ 
yard manure. Bedding will be cut. Soil 
clay loam. Latitude 40 miles north of De¬ 
troit, Micb. 
Ans. —The top-dressing of Winter 
wheat with fresh manure should in most 
cases be a good practice. I have never 
had experience in top-dressing wheat, but 
from our large experience in top-dress¬ 
ing other crops I do not hesitate to 
recommend it. I am sure that we have 
always got larger results, both in imme¬ 
diate increase of crops and in the per¬ 
manent building up of the soil where 
manure has been used fresh as a top¬ 
dressing upon a growing crop which will 
take up and hold the soluble plant food. 
The wheat crop will answer this pur¬ 
pose as well as any other, perhaps bet¬ 
ter, for the manure will be present at 
just the right time and place to do the 
young clover and Timothy plants, which 
usually follow wheat, the most possible 
good. I would not hesitate to apply 
manure in the Winter in your latitude 
under normal conditions. However, if 
hard freezing follows immediately upon 
heavy rains or infelting snow, and the 
surface of the ground becomes a sheet 
of ice, I would not apply manure. There 
may be serious loss. This is the only 
condition that interferes with our practice 
of applying manure fresh as a top-dress¬ 
ing in the Winter. There is another thing 
to consider in applying manure to wheat. 
Tf the soil is already rich in nitrogen, the 
large amount of this element applied in 
fresh manure may cause the wheat to 
lodge and thus defeat the purpose of its 
application. I am always glad to advo¬ 
cate the use of manure fresh to a grow¬ 
ing crop. It puts it at once to active 
service. The farmer gets returns a year 
sooner than if allowed to decay. There 
are no losses from leaching and fermen¬ 
tation, which are bound to occur where 
manure is stored, and the work is done 
and there is no unsightly and offensive 
manure pile about the premises. 
Ohio. F. L. ALLEN. 
ASPHALTED STABLE FLOOR. 
A question has recently been asked 
about covering a plank stable floor with 
concrete to make it water-proof. If it 
were to be prevented from cracking by the 
shrinking of the planks some expanded 
metal or wire mesh one-half to three- 
quarters inch would have to be bedded 
into the cement. A mixture of one part 
cement, two parts of clean sand and four 
parts of clean gravel or cracked stone 
not over, three-quarters inch in diameter 
should be used. This would require 
about two barrels of cement. Why use 
300 square feet two inches thick con¬ 
crete at all ? Why not use asphalt hot 
and lay the plank in it and spike down. 
Or, if the two-inch plank are already 
down and somewhat open at the joints, 
tack down building paper and then pour 
hot asphalt down from a spouted can 
about the width of one plank. Spike that 
down and then lay another, and so on. 
If a large quantity of the asphalt is put 
down at once it will cool before the 
planks can be laid. I have made similar 
floors tight by laying seven-eighths-inch 
matched boards on the floor timbers, 
then asphalt is heated to run freely and 
poured on these as the two-inch planks 
were laid and spiked. We had the 
planks cut ready to lay. These floors re¬ 
mained water-tight until the two-inch 
planks were worn through. If care is 
taken to replace them when badly worn 
I see no reason why a floor asphalted 
should not last as long as the building. 
If the two-inch planks get too thin be¬ 
fore being replaced the weight of the 
cattle or horses springs the seven-eighths 
inch board and asphalt so much that it is 
apt to leak; but not as quickly so as 
rracked cement, as the asphalt is much 
more elastic. G. u. b. 
THE FAKE MILK BUYER. 
If any legislation is undertaken to 
regulate tha price of milk (which I think 
should be five cents in Winter six months 
and four cents for Summer six months) 
there should be something done about 
paying for the milk. In our section, es¬ 
pecially at the creamery that I patronize, 
there is nothing to secure the farmer 
for'the milk he delivers, and we do not 
get pay for one month’s milk until the 
last of the next month and sometimes 
even later than that. This gives the 
creameryman the advantage of the 
farmer. There should be security given 
to guarantee the farmer his pay. Also, 
there should be a pay day as early as 
the fifteenth of each month, or semi¬ 
monthly. As it is now the producer fur¬ 
nishes the capital for the middleman to 
do his business and make large profits; 
he gets the interest on the farmer’s in¬ 
vestment, while the farmer barely gets a 
living and pays expenses. c. L. t. 
Delaware Co., N. Y. 
R. N.-Y.—That was part of the plan 
of the Lupton bill which we have so 
often mentioned. That bill, made a law, 
would compel dealers in farm produce to 
give bond and open their books to in¬ 
spection. Having given such a bond a 
milk dealer could not run away and 
leave his patrons unpaid, for the State 
could compel payment. Some such law 
as this must be enacted if farmers are to 
have any fair share of protection. 
Borers In Timber. 
Some one asked what would stop the bor- 
ers from eating up the timber in his house. 
I have a little trial in that line; I find that 
whitewashing will stop them if applied 
thoroughly. Some months ago a woman 
asked what would drive away ants. Tur¬ 
pentine will do it every time without fail, 
so will the whitewash stop the borer 
Fittsford, N. Y. W. B. 
Cow With Cough. 
My cow, a Jersey, coughs in the morn¬ 
ing, and one eye is affected with some 
ably; looks as if she had caught cold. She 
trouble, causing it to run quite consider- 
seems perfectly well every other way and 
her appetite is excellent. Since I have 
owned her (about 10 days) she has been 
stabled in a room about 8x14 by 10 feet, 
with opening into loft above, there being 
no provision for entrance of fresh air 
when shut up. She is pastured through 
the day. There would be 1,100 cubic feet 
of air besides the loft. Can you tell mo 
what is probably the trouble with her and 
what to do? It is several months at least 
since she was fi’esh, and she is not due 
again till next Summer. She gets two 
quarts bran, one quart cotton-seed meal, 
same of cornmeal, good measures, little 
hay at night and eats all with avidity. 
The grain she has twice a day. She gives 
eight quarts of milk a day. Could I in¬ 
crease the amounts safely, also how would 
you suggest to modify for a more balanced 
ration? i,. 
The cough most likely is due to lack of 
fresh air, or rather to the noxious gases 
exhaled and retained in the close stable. 
The amount of cubic feet of air is ample, 
but that matters little unless there is 
proper provision for entrance of fresh air 
and exit of foul air. Such provision is 
absolutely necessary, and would be quite 
easy to provide by adopting the King sys¬ 
tem of ventilation. If the cough persists 
when ventilation is adjusted have her 
tested with tuberculin. Bathe the eye with 
a 10 per cent, solution of boric acid night 
and morning, using fresh absorbent cotton 
each time as a swab. She may safely be 
fed one pound of concentrate for each 
three pounds of milk given daily. Add 
dried brewers’ grains and gluten meal to 
the ration, and reduce cotton-seed meal. 
A. s. A. 
No Barn is Complete Without a 
PORTER LITTER CARRIER 
Greatest capacity, 
easiest to operate and 
sti'ongest of litter car¬ 
riers. Carrier wheels 
are roller bearing and 
are swivelled in snch 
a manner as to round 
a curve with perfect 
ease. Runs on our 
celebrated “Co 1 u m- 
bian ” track, which 
can be bent to any 
curve, and will sus¬ 
tain any reasonable 
weight. The hop¬ 
per is held auto¬ 
matically at any 
height and can be tripped at will of operator. Send 
for descriptive catalog of carriers, hay tools, etc. 
J. E. PORTER CO., OTTAWA, ILL. 
COOK YOUR FEED and SAVE 
Half the Cost—with the 
PROFIT FARM BOILER 
With Dumping Caldron. Empties 
its kettleinone minute. The simplest 
and best arrangement for cooking 
food for stock. Also make Dairy anil 
Laundry Stoves, Water and 
Steam Jacket Kettles, Hog 
Scalders, Caldrons.etc. J^”Send 
for particulars and ask for circulan J 
D. It. SPERRY & OO., Batavia, liL 
Farm Help 
The only help you can rely on 
today is mechanical help. The 
Farmers’ Favorite Feed Cooker 
and Boiler is the best help ever 
put on a farm. Cooks stock and 
poultry feed, sterilizes milk cans, 
boils sap, cooks scrapple, renders 
lard and boils spray mixtures. Send 
for special sale list. 
LEWIS MEG. CO., Box C, Cortland, S.Y. 
AGENTS 100 % PR0F,T 
Most perfect and val¬ 
uable Combination o f 
tools over Invented. Sells 
at sight to Farmers, 
Plumbers, Machinists, 
in stores and the home. 
15 TOOLS IN 1 
Made of Drop Forgod high grade carbon steel. Big snap for 
agents. Low price. Splendid seller. Sample free to workers. 
THOMAS MFG. CO., 2865 Wayne St., Dayton, Ohio. 
G REEN MOU NTAIN QTI 
HAVE MANY SUPERIOR FEATURES ijlLUj 
GET OUR FREE CATALOGUE 
Creamery Packape Mffl. Co., 338 West St., Rutland. Vt. 
DE LAVAL BUTTER 
Triumphs As Usual 
At National Dairy Show 
At the fifth great NATIONAL DAILY SHOW held 
at the Coliseum in Chicago October 20th-29tli, butter 
produced through the use of DE LAVAL Cream Sepa¬ 
rators made the usual clean sweep of all the higher 
awards, just as at all previous National Dairy Shows”as 
well as all the contests of the National Buttermakers’ 
Association since its organization in 1892. 
The highest award at the great Dairy Show this year 
went to Albert Camp, of Owatonna, Minn., with a score 
of 97, and the second highest award to B. A. Hass, of 
McFarland, Wise., with a score of 96.66, both DE 
LAVAL users. 
In the seven great State Contests for Silver Cups, 
five of the Cup winners were DE LAVAL users and one 
was an exhibit made from cream gathered from farm 
separators largely DE LAVAL. 
Year after year, dating back to the invention of the 
“ALPHA-DISC” system of DE LAVAL bowl con¬ 
struction, butter made by users of DE LAVAL machines 
lias scored highest and won all highest awards at every 
large and thoroughly representative butter contest 
throughout the world. 
The explanation is to be found in the ideal design and 
construction of the DE LAVAL separating bowls and 
their comparatively low necessary speed, which enables 
the production of cream of even texture in perfect con¬ 
dition for superior buttermaking, an advantage which is 
never possible in the use of any gravity creaming system 
and seldom in that of any other centrifugal separator. 
Hence the indisputable fact, established by twenty 
years of world’s records, that DE LAVAL Cream Sepa¬ 
rators produce not only the MOST but the BEST cream 
and butter. 
The De Laval Separator Co. 
165-167 Broadway 
NEW YORK 
42 E. Madison Street 
CHICAGO 
Drumm & Sacramento Sts. 
SAN FRANCISCO 
178-177 William Street 
MONTREAL 
14 & 16 Princess Street 
WINNIPEG 
1016 Western Avenue 
SEATTLE 
