1260 
October 17, 
Butter that Will Keep. 
W ILL you inform me why 1 am un¬ 
able to lay down butter for family 
use so that it will keep a reason¬ 
able length of time? I have two very 
line Jersey cows, the cream is separated 
and buttermilk thoroughly worked out 
of butter. It does not matter how much 
salt I use, the butter becomes rancid in 
a short time. On pa"e 1)34 l note your 
answer on strong butter. We have com¬ 
plied with all your sanitary require¬ 
ments, keep a refrigerator for nothing 
but milk and butter. Tub butter seems 
to keep well, no doubt there is some¬ 
thing put in butter. Will you inform 
me if there is anything to prevent ran¬ 
cidity? A. B. S. 
Massachusetts. 
Years ago my father used to make 
butter from a herd of 40 cows and pack 
the butter down in 100-pound firkins un¬ 
til lie had the cellar about full, and then 
sell the butter all at once in the Fall. 
At this time the milk was set in an im¬ 
mense tin pan that had an outer jacket 
for cold water. The milk was in a thick 
loppered condition when the cream was 
taken off, and then the cream was al¬ 
lowed to accumulate for two or three 
days before it was churned. So you 
see the cream was what we would now 
consider very sour before it was churned. 
Still the butter made from this cream 
kept sweet for a long time. Why? I 
am willing to confess that I don’t know. 
But I have a notion that this sour cream 
when churned separated more clearly be¬ 
tween the fat and the other contents. 
The butter that is nearly all fat keeps, 
while the butter that contains quite a 
percentage of casein goes strong or 
“cheesy” in taste. 
When people first began using separ¬ 
ators it was a very common belief that 
separator butter would not keep, and I 
am inclined to think that the reason was 
that the cream was churned before it be¬ 
came so sour. At Laurel Farm we do 
not make butter to keep. We don’t have 
to. But if I wished to keep butter for 
some length of time I would set the sep¬ 
arator to run a heavy cream, then I 
would cool the cream down well, and 
hold it until I had enough for a churn¬ 
ing. Now warm the cream to TO deg., 
and hold it at near that temperature 
until it gets good and sour, stirring it 
frequently in the meantime, then cool 
down and churn. Wash the buttermilk 
out well, and after salting let it stand 
12 hours. Then re-work to press out all 
the moisture possible, pack in new 
crocks and cover with an inch or so of 
strong brine. J. GRANT MORSE. 
Dry Corn in the Silo. 
Y OU ask for experience in regards to 
putting shredded dry fodder into the 
silo from corn husked by adding 
water. I have had experience along this 
line with very satisfactory results. My 
method is as follows: We aim to cut the 
corn at just the right time; that is, 
when the grain is well glazed, before the 
corn plant is dry; then husk at the usual 
time. We fill the silo with green corn 
from field, commence to feed silage at 
once, then we have no waste. By the 
lime we have the field corn husked the 
silage, what we have fed and the set¬ 
tling, gives us room to store s< me fod¬ 
der direct from field to silo. We have 
a No. 11 Blizzard cutter; cut the fod¬ 
der in one-quarter inch length. Here 
comes the important part. We are sit¬ 
uated so that we can run water from a 
%-ineh hose right in the fan of the cut¬ 
ter. This will diffuse the water with the 
fodder so it comes in the silo in a fine 
mist; in fact, working in the silo one 
will hardly notice the water at all, so 
well is the water distributed through the 
fodder. That fodder with the silage, will 
last us till some time in February, when 
we fill the silo again with fodder that is 
left the same way. 
We stack the fodder that is left from 
the first filling in the usual manner right 
beside the silo for the February filling. 
I have done this way the last three years 
with very good results. If some corn 
remains in the fodder so much the better 
silage it will make. The corn in the 
silo will heat and get soft so cattle will 
cat it without waste. 
First have good quality of corn fodder. 
You cannot make good silage from half 
rotten or the other extreme by having it 
too dry before cut in the field. Cutting 
t too coarse for the silo is an error, 
it should be cut fine, so it will pack well. 
Distribute evenly all over the silo; the 
leaves and husks will not cut so fine as 
the stalk—here care must bo taken to 
keep it level. Plenty of water must be 
used to prevent firefang. There is also 
risk in using too much water, but this 
is not likely by the above method. The 
advantage of putting dry fodder in the 
silo is that you can improve the feeding 
value of the fodder greatly, can have 
some corn to feed to other stock, and by 
adding these feeds to the silage can bal¬ 
ance the ration with cheaper feed than 
corn* If the directions are followed the 
T'HK: RURAb NEW-YORKER 
fodder will come out of the silo in good 
condition with the odor of sugar feed. 
Pennsylvania. L. B. uuber. 
How to Preserve Silage. 
A FTER the silo is filled, or until you 
have all the corn you care to place 
in the silo, sow at once a very heavy 
coating of oats, the oats will sprout and 
grow, the roots will spread and mat to¬ 
gether, thereby keeping the air from the 
silage. By using the heavy coating of 
oats very little of the silage has to be 
thrown away as useless, as compared 
with what would spoil if it were not for 
the coating of oats. It means more feed, 
and very little trouble is required to sow 
the oats. n. E. 
A 
Dairy Conditions in Kentucky. 
T this time of the year business is 
brisk. Dairymen are making pre¬ 
parations for Winter. For the past 
two years they have had an up-hill 
grade; a drought lasting all last Summer 
up to latter part of September killing 
all young grasses and short corn crop 
kept the dairymen in a bad shape to 
start through Winter. By the closest 
margin they all pulled through. But 
to face another long dry hot Summer 
seemed impossible. This is just what 
we have experienced; this drought last¬ 
ing until middle of August. Pastures 
were completely burned up and nearly 
all the young clover and grasses sown 
last Spring. The rains set in this year 
August 10 and everything has been 
helped wonderfully, making the best of 
all pastures we have had in years. All 
corn has been benefited excepting real 
early corn; we might say we are in much 
better shape to go through the coming 
Winter. There was quite an acreage of 
Alfalfa sown last Fall; this will help 
to hold the high price of hay down. A 
good many sowed forage crops, some 
sowing for gluten and peas. A good 
many have built silos, some having filled 
last week, while others are filling now. 
In summing up the wLole situation 
prospects look brighter for us; although 
the war has raised the price of all mill 
feeds we shall be able to get through the 
Winter with a little more profit than 
last. 
There are no reports of any dairymen 
selling out, but some are selling off a 
few. so as to give the remainder better 
attention. All are pushing the business 
for brighter prospects that are coming. 
High-grade Jerseys, or cows that will 
produce, are bringing $7.5, reported 
scarce at the price, while registered Jer¬ 
sey cattle are selling very high, $100 to 
$200 according to capacity. There seems 
to be a good demand for all registered 
stock ; the supply is not equal to the de¬ 
mand, males selling for $50 to $100 and 
heifers $75 to $i25, with the supply 
limited. s. J. Howard. 
Kentucky. 
Cut down your 
feed 
and make 
More Profits 
Feed less war-priced grain and chop 
feeds, but get better results from your 
milk cows, fat stock and horses, by feed¬ 
ing lower-cost 
XTRA-VIM FEED 
Porto Rican cano molasses for strength and 
flosh—combined with sphagnum moss for digestive 
action—in a dry form nice to handle. Taken tho 
plaoo, weight for weight, of feeds it replaces, such 
as corn, oats, chop, and cents 
much less That is clear gain. 
Animals “go for it" — and it 
Jifvmakes other feed tasto better 
1 when mixed in. 
Is not sticky, handlos without 
waste, licks up clean and won’t 
“muss up” animals or fixtures. 
Other practical feeders have 
proved its economy and merit 
—so can youl 
Send for our Free Literature 
on Live Stock anti Poultry 
Feeding. We sell direct 
_ __ _ , where dealer cannot supply. 
(In 100-lb. Bags) 
Xtravim Molasses Feed Company 
30 Broad Street Boston, Mass. 
Cut YOUR Feed Bills 
Get 25* more milk and eges, fatten 
f our hogs quicker, save your time and 
abor in a hundred different ways witli a 
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Satisfaction guaranteed. 25 
to 100-gal. capacity. 4 sizes 
between. Lot us prove our 
claims now. Write today 
for printed matter and price 
list. 
Lewis Mfg. Co. 
62-76 Owego St., Cortland, N. Y, 
Prepare 
Ihe Dry-Feed Period 
It won’t be long before your stock will be going 
on dry feed, and I’d advise you to get them in 
first-class condition for that time. Start right 
now and give them a tonic. 
I know of nothing to equal Dr. Hess Stock 
Tonic for putting stock in good shape—strong, 
healthy and well able to stand the ravages of 
disease. 
DR. HESS STOCK TONIC 
A Conditioner and Worm Expetier 
This preparation is the result of my lifetime experience 
as a doctor of veterinary science and doctor of medi¬ 
cine. It contains tonics for toning up the system and 
enriching the blood, laxatives for regulating the bowels 
and vermifuges for expelling worms. As a worm ex- 
peller, I say emphatically that this preparation has 
positively no equal, and I’ll back this statement up 
with the strongest guarantee you ever read. Here it is: 
So sure am I that Dr. Hess Stock 
Tonic will keep your stock healthy 
and expel worms that 1 have au¬ 
thorized my dealer in your town to 
supply you with enough tonic for all 
your stock and, il It does not do all 
I claim, just return the empty pack¬ 
ages and get your money back. 
GILBERT HESS 
Doctor ol 
Veterinary Science 
Doctor ol Medicine 
25-lb. pail $1.60; 100-lb. sack $5.00, smaller packages 
as low as 50c. Except in Canada, far West and South. 
Never sold by peddlers, but only by reputable dealers 
whom you # know. I save you peddler’s wagon, team 
and traveling expenses, as the above prices prove. 
Dr. Hess 
Poultry 
Pan-a-ce-a 
A splendid poultry tonic 
that shortens the moulting 
period. It gives the moulting 
hen vitality to force out the 
old quills, grow new feathers 
and get back on the Job lay¬ 
ing eggs all winter. It tones 
up tho dormant egg organs 
and makes hens lay. Also 
helps chicks grow. Econom¬ 
ical to use—a penny’s worth 
is enough for 80 fowl per 
day. lj lbs. 25c; 5 lbs. 80c ; 
25-lb. pail 12.50. Except in 
Canada and tho far West. 
Guaranteed. 
Dr. Hess 
Instant 
Louse Killer 
Kills lice on poultry and all 
farm stock. Dust the hens 
and chicks with it, sprinkle 
it on the roosts, in the cracks 
and dust bath. Also destroys 
bugs on cucumber, squash 
and melon vines, cabbage 
worms, slugs on rose bushes, 
etc. Comes In handy sifting- 
top cans, 1 lb. 25c, 3 lb9. 60c. 
Except In Canada and the far 
West. 1 guarantee it. 
Send for my free book that tells all about Dr. Hess Stock Tonic. 
DR. HESS & CLARK 
Ashland, Ohio 
Market the Milk 
Raise your calves 
for beef, and get the 
bigger money to which 
you are entitled. But 
do not feed the calf whole 
milk, with butter fat 
worth $600 a ton. 
You can sell all 
the mother cow’s 
milk or butter and 
make your calf pay 
you 200% profit on 
its feed, by raising it on 
Match ford’s 
RAISE 
YOUR 
CALVES 
WITH ■ 
BlAT(HfORD’5 
CAIFMEAL 
Calf Meat 
The Recognized Milk Equal 
You get 100 gallons or rich milk feed from 100 pounds of 
Rlntchford’a Calf Meal, and it costa you only one-fourth 
aa much. It will make your cnlf grow faster. 
Blatchford's Calf Meal is composed of all the elements 
the young calf needs in tho moBt trying period of ita life: 
is thoroughly Btemn cooked—prevents bowel troubles ana 
other ills duo to improper feeding. 
Blatchford's Pig Meal inaun*H rapid, sturdy growth of 
young piga at weaning time. Prevent;, setback. 
Write uh for our Free 
Book on “How to Raiao 
Calvoa Cheaply and Suc- 
cossiully Without Milk." 
BlatchfWd Calf M<*al Factory 
tfc~, 9 Madison Sf., Waukegan. III. 
L C. Beard , Hagers¬ 
town, Md., write*: “I 
can aay Hlatchford’n 
Calf Meal will p:iy 
. anyone 100 Pet. that 
*• has calves to raise. “ 2 
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, you can uso on your farm—It's our 
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AND BOILER 
20 year« record an most economical 
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Interest yearly. 
Will gladly send catalog. 
ONTARIO IRON WORKS 
20-40 Olmstead St* 
r PULASKI, N. Y. . 
STOP WASTE LABOR 
Don 't waste labor by lifting a load into a wag¬ 
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only 2 feet by equipping with low— 
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hack quick. Write today for 30-Day 
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Box SUM QUINCY. IU» 
Use NATCO Drain Tile — Last Forever 
. Farm drainage needs durable tile. Our drain tile are made of 
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