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240 
HOW I MAKE BUTTER. 
A VINO noticed, from time to time, 
questions in The It. N.-Y. in regard 
to various troubles in buttermaking, I 
concluded to offer a few hints based on 
actual experience rather than theory. 
At this time of year there are sure to be 
complaints of bitter cream, or cream that 
is frothy, and refuses to produce butter. 
These troubles are usually caused by im¬ 
proper care of the cream. In order for 
the necessary bacteria of lactic acid to 
develop, it must be kept at a reasonably 
warm temperature. If kept too long at a 
low temperature, harmful bacteria de¬ 
velop, causing a bitter taste or other 
troubles. 
Let the cream be kept at about 60 
degrees, and when two days old, stir in 
a little good buttermilk, and in a day or 
two the cream will be sufficiently soured 
V , . 
for churning. A most important point is 
that it should be well stirred several 
times each day while ripening. The ap¬ 
proximate churning temperature is 62 
degrees, and no one should attempt to 
make butter without a good thermometer. 
The temperature of the cream is affected 
during churning by that of the churn, 
and of the room in which the work is 
done, and these things must be considered 
and allowed for by the butter maker. 
I note on page 108, the comments of 
H. S. B. and M. B. D. in regard to 
streaky butter. I agree with them that 
this is usually caused by uneven salting, 
and would suggest that the use of some 
brands of salt requires a different meth¬ 
od of handling the butter, than the use 
of other brands, all being equally pure. 
In any case only dairy salt should be 
used, never table salt, which is often of 
uncertain quality. Years ago. when 
using a hard granular salt, I was much 
troubled with streaks and mottles in the 
butter, a very thorough working the next 
day after churning being necessary, and 
not always entirely effective. In x’ecent 
years, after washing the butter in two 
waters when it is in grains about the 
size of kernels of corn, it is salted in the 
barrel churn, using a salt which is of a 
softer grain, which dissolves easily and 
is quickly incorporated with the butter. 
After mixing the salt into the granular 
butter with the paddle, I leave it only 
a few minutes, then churn the butter 
into a lump, drawing off the brine two or 
throe times during the process. The but¬ 
ter is then worked over lightly in the 
churn with the paddles to expel the sur¬ 
plus of brine, and packed at once. I 
have used no worker for years, in fact 
have had none, yet the butter so treated 
has a good even color, free from streaks, 
and a perfect grain. The water used for 
washing the butter should not be too cold, 
50 to 55 degrees being about right, other¬ 
wise the butter will be too hard to han¬ 
dle to best advantage by this method. 
F. W. PACKER. 
Milk Peddler Law. 
ILL you print the milk peddlers’ 
law, which went into effect this 
Winter? I have had men discuss¬ 
ing this business with me regarding 
stamping act. Here in our village they 
are getting around the law, they think, 
by having the consumer furnish the con¬ 
tainers. The dairymen are taking them 
home and filling same and delivering, w. 
So. New Berlin, N. Y. 
. Regulation 1 of Chapter 3 of the New 
York State Sanitary Code says that “No 
corporation, association, firm or indi¬ 
vidual shall sell, or offer for sale, at re¬ 
tail, milk or cream in any municipality 
without a permit from the health officer 
thereof, which shall be issued subject to 
such conditions as may be imposed by 
this code or by the local health officer.” 
By “municipality” in this regulation is 
meant any town, village or city under 
the jurisdiction of a health officer, and by 
selling “at retail” is meant selling in 
small quantities directly to the consum¬ 
ers. Strictly interpreted this law would 
forbid the owner of a family cow to sell 
a pint of milk to a neighbor without a 
permit from the local health officer, but 
the State Department of Health has ruled 
that it does not apply to the owner of one 
or several cows who keep such cows for 
his own family use, and sells only his sur¬ 
plus to his neighbors. In other words, a 
retail dealer is one who makes a business 
of peddling milk, and not one who mere¬ 
ly accommodates his neighbors by letting 
them have the surplus above his own 
needs from the family cow; or even from 
more than one cow if more than one are 
TH-E RURAL 
kept for family use. A dairyman who 
sells his milk at wholesale, delivering it 
at a milk shipping station or creamery, 
but who, on his way, sells at retail to one 
or more customers, is considered a retail 
dealer and must obtain a permit. It is 
immaterial whether he sells in containers 
furnished by the customers or in his own, 
or even whether his customers go to his 
dairy for their milk or have it delivered. 
It will be readily seen that there is a 
chance here for a difference of opinion as 
to whether an individual selling milk at 
retail is or is not a “dealer” within the 
meaning of the law. The question must 
be settled by the local health officer who 
is acquainted with the circumstances in 
each individual case, and who knows 
what the intent of the law is, however 
ambiguously it may be worded, m. b. d. 
LIVE STOCK NOTES. 
HE cow alone cannot insure good pro¬ 
duction, she must have feed and care. 
North Dakota, a new. State in pro¬ 
moting dairy activities, is emphatically 
proclaiming many practical ideas of which 
the Eastern dairyman must note. The 
Experiment Station" now announces a 
four-year record of .12 .cows. The butter- 
fat production averaged 116 pounds the 
first year, 164. the second, l 214 the third, 
and the fourth-year 239 pounds. The 
production was more than doubled in 
the four years. The cows were three to 
six years old when the records were 
started. The milk was weighed each 
milking and tested each month. This in¬ 
crease was due to care and feed. 
“I shall be short of silage, it is a little 
bad. What are the chances I shall be 
taking in feeding it to my stock?” This 
is one of the questions which farmers 
are now asking, and these points should 
be borne in mind: Avoid feeding decayed 
or moldy silage to live stock. Frequent¬ 
ly the feeding of such silage has caused 
death to horses and severe cases of scour¬ 
ing in cattle. In feeding sheep poor sil¬ 
age is frequently fatal. Wisconsin is 
urging experienced feeders of silage to co¬ 
operate in urging their neighbors to 
avoid feeding moldy or decayed silage 
to any class of live stock. Where with¬ 
out the presence of mold, the silage is in 
abnormally heated condition, the adding 
of wate- may help to check decomposi¬ 
tion. • . _ 
Rhode Island cows produce about 
4,500 pounds of milk, while the Experi¬ 
ment Station contends that the average 
annual production should not be less than 
6.000 pounds per head to make milk pro¬ 
duction in the State profitable. The col¬ 
lege at Kingston has volunteered to test 
samples regularly each month and will 
keep records of each individual cow. The 
results of regular samples and weights 
sent will be totaled monthly and report 
made to the farmer. Cow-testing asso-' 
ciations will soon be formed. The Rhode 
Island Station urges farmers to weigh 
and keep careful record of their cows. 
Colorado farmers are asking the Gen¬ 
eral Assembly of that State to give the 
State Entomologist, his deputies and hor¬ 
ticultural inspectors power to disinfect 
and clean up orchards or places where 
insect pests or plant disease are being 
harbored. They also ask for a tubercular 
inspection law embodying compensation 
in amount three-fourths the appraised 
valuation of the slaughtered animal. 
Thirty-one farmer members of the In¬ 
diana State Legislautre have organized 
into what is known as the Mutual Benefit 
Association, the purpose of which is to 
obtain co-operation for laws beneficial 
to the farmer. It is reported they will 
study agricultural and other laws, and 
will vote together for those recommended 
by the association. 
The great ranches of Australia are 
being divided, since it has been found 
that mi e intensive sheep raising could 
be carried on at a greater profit. The 
State Government has been buying back 
the large ranches, paying about $19 an 
acre. These lands are cut up and divided 
among the smaller farmers at the origi¬ 
nal cost plus the cost of survey. Niel 
Nielsen, the New South Wales Trade 
Commissioner to the United States, says: 
“The settler pays for his land by making 
a first deposit of five per cent, a year, 
which secures him a freehold of the land 
in 38 years. .Of the interest four per 
cent, goes for interest to the people who 
loan tlie Government their money, while 
the remaining one per cent constitutes 
the sinking fund by which in 38 years 
the settler wipes out the whole of his 
indebtedness. The majority of farms thus 
carved from the immense estates ranged 
in size from 250 to 400-acre wheat farms. 
The owners of the big estates at first 
kicked, but now are submitting to the 
inevitable. They are allowed to main¬ 
tain their home and a maintenance area.” 
Four hundred men selling milk in Cum¬ 
berland. Maryland, and not a dozen regis¬ 
tered Holstein cattle in Allegany county, 
revealed to County Agent John J. McGill 
further opportunity for service. He sug¬ 
gested that a $3,000 loan be secured from 
local banks with which to buy a carload 
of purebred animals. Orders for the car 
will be taken in advance, and if the farm¬ 
er cannot pay cash on arrival of stock, 
he will be charged only. 2%.. ; interegts and 
be allowed 12 months in which to pay. 
CKIMMING cold milk, or milk 
^ from stripper cows, or both, is 
the real test of a cream separator. 
If your separator is small, necessita¬ 
ting a long run, it’s still harder to 
skim clean in cold weather. 
The De Laval is the only cream 
separator that can be depended upon to 
do good work under such conditions. 
That is largely because of the ex¬ 
clusive patented “split wing” feeding 
device in the De Laval bowl. 
This delivers the incoming milk 
into the separating bowl between the 
discs beyond the cream wall so 
that there is no remixing of the cream 
with whole milk, as in the bowls of 
all other separators. 
For this reason the De Laval will 
skim clean under the very hardest 
conditions, whereas other machines 
which may do fairly good skimming 
under favorable summer conditions 
are the worst kind of “cream thieves” 
in winter. 
A De Laval catalog, to be had for 
the asking, will explain fully why the 
De Laval can be relied upon to do 
good work under any or all conditions, 
or the local De Laval agent will be 
glad to explain to you this and other 
reasons for De Laval superiority. 
The De Laval Separator Co •j 29 E. Madison St., Chicago 
50,000 BRANCHES AND LOCAL AGENCIES THE WORLD OVER 
International Harvester 
Manure Spreaders 
17-HEN I bought my first manure spreader, 
J was thinking more of my horses than I 
was of my land. I bought a ‘light weight’ machine. It 
went all right erupt} 7 , or with a half load, but it warped 
and jammed so after a few full loads that soon the horses couldn’t 
move it. A spreader must have some weight if it is to do good work 
and last any length of time. The spreader I own now is what some 
might call a heavy machine. The beauty of it is that it neither 
warps nor jams and it works as easily when fully loaded as it does 
when nearly empty. As my neighbor said when he bought one like 
mine, ‘I could spread soft coal with it.’ I find it is much better 
for the horses, better for the land, and better for my pocketbook.” 
This farmer owns an I H C manure spreader built for efficient 
work, and field-tested in every feature. The weight is put into 
places where weight counts. It helps to make the machine stiff and 
strong. It prevents jamming, twisting, warping and sagging. 
See the I H C local dealer who handles these machines and let 
him show what the features on I H C. spreaders are put there for. 
Or, write us for information and we will give you our dealer’s name. 
International Harvester Company of America 
(Incorporated) 
CHICAGO USA 
Champion Deering McCormick Milwaukee Osborne Plano 
en you write advertisers mention The R. N.-Y. and you’ll get a 
•lr r»r»lw anH :i “cniiar. «^ff»a1 ” naff. ; • ! 
NEW-YORKER 
The real test of a 
cream separator 
