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Rich Butter. 
I X your article “Heifer aud Mature 
Cows,” page 81. you say “The rich¬ 
ness of the butter is determined by 
the churning process.” Being a beginner 
in butter making, I am eager for knowl¬ 
edge. Will you tell me how to churn so 
as to produce the rich butter? n. r. m. 
Sharon, Conn. 
In speaking of the “richness” of but¬ 
ter being determined by the churning 
process on page 81. the word “richness” 
was used simply because it was used by 
the person making the inquiry in ques¬ 
tion. We do not usually speak of butter 
being rich or poor with respect to the 
butter fat it contains, but rather of its 
being good or poor in quality, flavor being 
the point in question. The following is 
the average composition of farm dairy, 
butter: Fat. 84 per cent.; water. 12.73; 
curd. 1.3; salt and ash. 1.07. The usual 
limits of variation of the butter fat con¬ 
tent of butter are 80 to 80 per tent. The 
amount of fat is dependent almost en¬ 
tirely upon the amount of moisture in¬ 
corporated in the butter. It makes no 
difference as far as the quality of the 
butter goes whether it contains 80 per 
cent, fat or 85 per cent. fat. H. F. J. 
Preventing Mold in Butter. 
^"ITrilAT is the matter with the but- 
VV ter, it hasn’t kept well." Ques¬ 
tions of this sort arise daily. Their 
importance has led the Department 
<>f Agriculture to investigate methods of 
preventing mold in butter. The Depart¬ 
ment has experimented, producing it ar¬ 
tificially, and they find the most favor¬ 
able conditions are having excessive curd, 
“leaky” butter, or wet surfaces, wet 
wrappings, or highly moist air. 
If butter molds readily it is an indica¬ 
tion of insufficient salting; salt up to 
2.5 or 3 per cent, will prevent or reduce 
to minimum the growth of mold. Keeping 
butter cool is another way to prevent de¬ 
velopment. Even then cellars and ice re¬ 
frigeration rarely furnish conditions 
which will prevent mold in unsalted or 
slightly salted butter. Improper stor¬ 
age temperatures, accompanied as they 
frequently are with moist conditions are 
favorable to mold, and successful stor¬ 
age is dependent on scrupulously clean, 
dry refrigeration. Well-washed butter 
is less subject to mold than that with ex¬ 
cess of curd, yet it seems that water is 
more of an essential factor in molding 
than the curd. “Leaky” butter, from 
which milky water exudes and collects 
in the wrapper or container, furnishes the 
best conditions for the beginning of mold 
growth, and from these wet spots, the 
mold will spread to the butter itself. 
Mold will not grow on surface of a piece 
of butter exposed to ordinary humidities. 
In closed packages, wet or damp cellars, 
or carelessly packed masses with cracks 
or fissures in which moisture collects, 
mold may seriously injure the appear¬ 
ance of the packages or actually induce 
great changes in the butter itself, Groen 
molds may damage normally salted butter 
if cracks and open spaces are left by bad 
packing. It is found that paraffining the 
tubs or boxes prevents mold on the con¬ 
tainer. by preventing the escape of water 
which would leave the air space neces¬ 
sary for mold growth. Moderate salting 
prevents appearance of orange yellow 
patches and smudges. 
Another “Promoted” Creamery. 
O X page 113 I read that A. O. H. 
estimates that it requires three- 
sixths of an acre to grow silage 
sufficient to feed a 1.000-pound cow 365 
days, that it requires four-sixths of an 
acre of Alfalfa to grow enough Alfalfa 
hay to feed the same cow 365 days: one 
and one-sixth of an acre to grow feed for 
one cow one year. A certain smooth¬ 
tongued citizen of Ohio visited this dis¬ 
trict last year, where the people have 
not had any experience either with a 
creamery or with silos, and succeeded 
in convincing the people that they could 
make more money by investing $7,400 in 
a creamery which he would put up, 
worth about $3,500. lie told the people 
that they could grow sufficient silage on 
six acres to feed 60 cows one year. He 
calculated that it would only require one- 
tenth of an acre to grow silage for one 
cow a year. Quite a difference, is it not? 
This creamery is now running one day 
out of the week, and making about 200 
pounds of butter per week. Two teams 
are sent out each week to gather up the 
cream. A man is employed by the month 
to make the butter and prepare it for 
shipment. There is no prospect of the 
creamery ever paying the investors a 
profit, and it looks as if the investment 
would be dead property inside of one 
year. The great trouble with the people 
was that they knew nothing about either 
creamery or silage. They did not read 
The R. N.-Y., and were not posted upon 
the schemes of promoters and fakers gen¬ 
erally. The promoter did his work and 
was gone before the people realized what 
they had done, and a new man came to 
carry out the contract. Then another 
new man came to settle up the business. 
West Virginia. a. j. l. 
Certainties of Dairying. 
T HE cow may be fed this morning, her 
milk sold tonight. That is why .South 
Dakota is telling her farmers to keep 
another cow. Credits are avoided at 
store and the bank and the recorder of 
mortgages receive less fees. There will 
b<* fewer worn-out grain farms sold under 
the sheriff's hammer. The dairyman will 
be independent, and will be able to pay 
his debts as fast as he makes them, the 
college declares. The farmer is informed 
that the profits of a dairy cow can be 
anticipated and realized with less guess 
and gambling than any other single 
phase of farming. A mature crop of 
grain and a high price for the same may 
be anticipated, but seasons and condi¬ 
tions of market may be unfavorable. 
Feed for cows and a good steady market 
are as sure as anything can be in this 
world of production. Further, a dairy 
cow will recover for human food about 
25 per cent, of the dry digestible matter 
consumed, a hog about 15 per cent., a 
steer about three per cent. This, together 
with the fact that a good dairy cow will 
return $2 worth of produce for every $1 
worth of feed consumed, should cause 
farmers working expensive land and rais¬ 
ing expensive feeds to study the various 
phases of the work of the dairy cow. 
LIVE STOCK NOTES 
South Carolina Dairying. 
C I.EMSl >X. our Agricultural College, 
has established cooperative cream¬ 
ery routes. Neighborhood after 
neighborhood lias established routes, al¬ 
most as fast as the three dairy field ex¬ 
perts of the college can get around and 
arrange for the routes. State Agent 
Long says it will be one of the most 
popular as well beneficial steps the Gov¬ 
ernment aud Clemson College have ever 
taken for the farmers of this State. 
Clemson saves the expense to the farmer 
of buildings and equipment; the only in¬ 
vestment the farmer has to make is to 
buy a separator and increase his herd. 
A few tried Sudan grass last Summer. 
More will plant it this year, it was a 
success in cover. It will be a great thing 
for the dairyman, so much can be grown 
on a few acres. J. d. s. 
Westminster. S. C. 
Streaky Bi tter. — I was interested in 
the answer given to W. II. B.. on page 
17 about his streaky butter, aud the effect 
that the streakiness was due to the but¬ 
termilk. and that the butter should be 
washed. I was troubled when I first 
started making butter by .streakiness, and 
consulted an expert who made over a ton 
of butter a year. She told me it was due 
to the fact that the salt had not been dis¬ 
solved and worked in. I never, under 
any circumstances, wash my butter, as I 
wish to preserve the delicate, creamy 
flavor, and my butter sells readily at a 
higher price than any other, because of 
this very delicacy of flavor. 
Virginia. farmer’s wife. 
The Guernsey Breeders of Vermont it 
a recent meeting elected the following 
officers: President. Herbert T. Johnson. 
Bradford; vice-president, Elbert C. Ten¬ 
ney, Brattleboro; secretary and treas¬ 
urer, Mark II. Moody, Waterburv. 
At the present time in Oregou they > 
are 215 Jerseys on yearly test. 11 Gu - 
seys. one Holstein and five Ayrshiivs. 
Adelaide of Beechland. owned by the W. 
S. Ladd Estate of Northwest Oregon, 
has produced more fat than any cow in 
the State in one year. Her record as a 
five-year-old was 15.572.1. and 840.52 
pounds fat. 
The Guernsey Breeders’ Journal of 
February gives pictures of three Indian 
chieftains now Guernsey men. They arc 
Chiefs White Horse. White Bird and 
Magpie. They are shown plumed, with 
Guernsey buttons and ribbons, and were 
walking display advertisements of the 
breed. Each was over three score years 
of age. and had been to the Oklahoma 
State Fair when the picture was taken. 
Otsego County. New York, does not 
have many purebred Guernsey herds, but 
it does have some good well-bred sires. 
That does not prevent the county having 
a Guernsey club. County Agent F. S. 
Barlow has already started a county 
Guernsey cattle club with charter mem¬ 
bership of 24. The quarantine prevented 
the club from purchasing cooperatively 
a carload of females. 
County Agent Davis of Greene Coun¬ 
ty. Iowa, vaccinated about $100,006 
worth of hogs in 172 herds in his county. 
There were 71 outbreaks with 782 sick 
hogs, and 04.3 per cent, of the total were 
saved. Of the well hogs vaccinated, there 
were only a fraction of one per cent. lost. 
Hereford breeders are reported having 
unusually large inquiry for breeding 
stock, particularly from the New Eng¬ 
land and the Middle States. Secretary 
Kinzer of the Hereford Association con¬ 
siders this due to unsatisfactory condi¬ 
tion of the dairy business; as a result a 
widespread revival in interest in beef 
growing has occurred. Inquiries for 
stock from the South seem to be better 
than at any time since the beginning of 
the European war. Between October 15 
aud January 15, when restrictions 
against all cattle were at highest point, 
there were 500 more Herefor I transfers 
than the same time the year previous. 
The business was largely local, however, 
owing to quarantine. 
When* Thomas B. Reed's daughter was 
a little girl, he was once about to sit 
down in the easy chair where her kitten 
was asleep. In sudden horror she pulled 
the chair away and he sat heavily down 
on the floor. Instead of losing his tem¬ 
per Reed rose slowly to his feet and 
said. “Kitty, remember that it is easier 
to get another kitten than another 
father."—Woman’s Journal. 
READ 
These Great Records 
Valdessa Scott, 2nd - World’s Johanna Do Kol Van Boer* 
Champion Holstein. First 40 lb. Second ®ow ,r - 
cow in the world. Produced in produced 40.32 lbs. in oneweek. 
one week, 41.875 lbs. of butter. 
SCHUMACHER FEED was a part 
of the ration during test. Owned 
by li. Meyer, Finderne, N. J. 
Sophia 19th of Hood Farm — 
World’s Champion Jersey, was 
fed on SCHUMACHER as part 
of the ration and made 1,175 Ibi 
of b itter for the 
by Hood Farm, __ 
Manager, Lowell, Mass. 
Sho was fed a ration of SCHU¬ 
MACHER during tlie test. Owned 
byT.Getzclman,Brookline, Farm, 
Hampshir e, 111. _ 
Castlemain’s Nancy 4th— World’s 
Champion two - year - old AYR¬ 
SHIRE, averaged 39.7 lbs. milk 
S er day for one ^ear. She was 
ed a grain ration containing 
...._ more SCHUMACHER than 
year. Owned any other feed. Owned by Pens- 
J. E. Dodge, hurst Farm. E. S. Duebler, 
Supt., Narberth, Pa. 
’V' 
More Milk 
"Ml 
.Vfc 
Auchenbrain Brown Kate 4th — 
World's Champion Ayrshire, was 
fed SCHUMACHER ns a part of 
the ration. Official test showed 
23,022 lbs. milk for year’s work. 
Owned by Penshurst Farm, E. S. 
Deubler, Supt*, Narberth, Pa 
•&!:.».«%v 
(40) 
Yes, Sir! 
_ Here’s a ration 
that will make your cows 
produce more milk—and more profit. 
It helped the World’s Champion cows break their records 
and it will help your cows to break their previous records 
for milk production. Just note the World’s Records given 
at the left. If the owners of these wonderful cows find 
SCHUMACHER FEED 
an essential part of their rations, certainly you will find it essential and profitable to make it a part of the ration you feed your cows. 
Here is a feeding plan we know you will find not only more profitable, but particularly desirable because 
of the improvement it will make in your herd. In addition to producing the maximum flow of milk, it will put your cows in excellent con¬ 
dition-will keep them there —cut down veterinary bills and "off-feed” condition — overcome breeding difficulties and prove the best all 
’round — year ’round ration you ever used. 
A Feeding Plan Worth Trying 
Take any of the high protein concentrates such as Gluten, Oil Meal, Distillers’ Grains, Malt Sprouts, Brewers’ Grains, Blue Ribbon 
Dairy Feed, and make your ration one-third of any of these or a combination of them then make the balance two-thirds 
SCHUMACHER FEED. If cottonseed meal is preferred make the ration three-fourths SCHUMACHER and one-fourth cottonseed meal. 
Give this plan a fair test and your cows will soon be breaking all previous records for you in more ways than just milk 
production. Don’t depend too much on high percentage protein rations. You not only lose by waste of feed, but 
you "burn out” your cows. (See Hoard’s Dairyman, December 11th, 1914 issue, page 595.) Start feeding SCHUMACHER at 
once and see your profits increase. Also splendid for horses and hogs. If your dealer cannot supply you, write to us. 
THE QUAKER OATS COMPANY, Chicago,U.S.A. 
