416 
THE; KURAL NliW-VOHKETl 
March l 
:: Barn and Butter Problems 
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Creosote Treatment for Barn Floor. 
OI’LD planks treated with eresote 
hi- an improvement for floor in a 
cow barn? Being thoroughly filled 
with the creosote would the wood have a 
tendency to be harder and thus prevent 
tho liquid manure from being taken up by 
the wood? The plunk would be laid on 
toji of cement. A- R. c. 
Frankfort, Mich. 
It is my opinion that little if any¬ 
thing would be gained by treating a floor 
in this way. It is true that creosoting 
will prevent or retard decay in exposed 
timbers to a certain extent, and that it 
will also prevent a substance filled with 
it from absorbing other liquids. In re¬ 
gard to the wear from the cows’ feet, its 
chief benefit would be the prevention of 
softening of the planks because of liquids 
absorbed. Wet wood is softer than dry, 
consequently a well creosoted floor might 
wear a little longer than one not so 
treated. This increased wear would prob¬ 
ably be very little, however. Filling with 
creosote would tend to make the floor 
more slippery, and the smell might be an 
objection in a dairy stable. 
It is rarely possible to get the 
“thorough” filling that A. It. C. speaks of 
with the ordinary open tank method of 
treatment available to the farmer Rail¬ 
road companies do not succeed in getting 
"thorough” penetration when treating ties 
and bridge timbers in their pressure tanks, 
although they do figure on forcing about 
10 pounds of the oil into each cubic foot 
of the timber treated. The sap wood ab¬ 
sorbs most of it, heart wood being very 
hard to treat. Presumably the reason for 
wishing this wood veneer is because a con¬ 
crete floor is thought to be cold and damp. 
If the animals are well supplied with lit¬ 
ter this objection is largely done away 
with: or the floor can be made warm and 
dry by placing a layer of insulation com¬ 
posed of coal tar and tar paper in the 
floor during construction. This prevents 
the conduction of heat and moisture 
through the floor, and ro my mind would 
be more satisfactory than a wood cover¬ 
ing with its unavoidable cracks and crev¬ 
ices for filth to gather in. to say nothing 
of the constant renewal necessary if any- 
think like a level floor Is to be kept. 
is. H. s. 
Effect of Temperature on Cream. 
OFLD a certain quantity of cream, 
taken from milk kept in a room 
varying from two to 10 degrees 
colder than it should be. yield as much 
butter as the same quantity of cream 
taken from milk kept in a room of the 
right temperature? IIow much butter 
should a gallon of cream, weighing eight 
pounds churn. M. o. S. 
Maryland. 
This question is puzzling, as so much 
depends on what is not told. If the 
cream is kept in the same room as the 
milk, then of course the colder cream 
will not churn as much as that which is 
ripened at the right temperature. Cream 
that is not ripened enough will lose too 
much butterfat in the buttermilk. One 
is likely to get more cream off the colder 
milk, because a greater amount of milk- 
will pass off with the cream if hand- 
skimmed. However, from actual expe¬ 
rience T believe there will be but little 
difference in the amount of butter. A 
gallon of cream weighing eight pounds 
should produce 4.2 pounds of butter ac¬ 
cording to theory and practice ; however 
that depends on the amount of moisture 
left in the butter. The safest way is to 
know the exact percentage of the cream. 
K. c. w. 
How I Make Dairy Butter. 
HE most essential thing in making 
good butter is cleanliness and a lib¬ 
eral use of boiling water on all utensils 
each time they are used. We use a sep¬ 
arator of standard make, and all cream 
is cooled as soon as possible and set 12 
hours- before it is added to the last skim¬ 
ming. When four skimmings are put to¬ 
gether after this method, with a thor¬ 
ough stirring each time new cream is add¬ 
ed, the cream is kept in a room with a 
temperature of about 65 or 70 deg. for 
about 18 hours. If at this time the dairy 
thermometer registers 60 deg. in Winter 
and 58 deg. in Summer it is churned. 
As soon as the butter comes and before 
it is thoroughly gathered the buttermilk 
is drained off and water of about the 
same temperature added and churned 
well for a couple of minutes. The butter 
is then taken up in the bowl and washed 
again by chopping the butter with the 
ladle, draining it off well and removing 
all the moisture possible by pressing the 
butter together with the ladle but never 
working it. It is then chopped up and 
spread out in the bowl, salt added to suit 
the taste of customer that it is intended 
for. chopping it with ladle till salt is 
well incorporated. It is then left, well 
covered, till the next day. when it is 
worked by chopping and pressing, never 
rubbing as this makes it greasy. I 
work it till it is not possible to remove 
another drop of moisture, and then it is 
ready for the jars. It is never streaky j 
and brings me ’»<) cents r. pound the year j 
around, packed in jars, customers com¬ 
ing to the house for it. MBS. M. K. 
Alamo. Mich. 
Eight or Heavy Cream. 
W HICH will be the more profitable, 
for me to run my cream at 20 per 
cent or 40? I have sold my milk 
on butter test for over three years. Last 
Fall for convenience I began to separ¬ 
ate it at home. The cream man wants 
a Id per cent, cream. Some of my neigh¬ 
bors tell me that T would get more for 
the same amount of milk produced, if 
I run a light cream. o. s. c. 
Susquehanna. I’a. 
In buying cream only the butterfat 
content is paid for. be it 20 or 40 per 
cent. It is more profitable to this dairy¬ 
man to run a 40 per cent cream. From 
actual experience and observation I 
know that the thicker cream will leave 
more skim-milk at home for feeding pur¬ 
poses. will take up less can space and 
does not sour as quickly as thin cream. 
That makes quite a difference where sweet 
cream is given the higher price. Of 
course it sticks to the sides of can more 
than the thin cream, but if the creamery 
buying this man’s cream is equipped 
properly that will make no difference. I 
also know that it is better for the cream¬ 
ery to buy the heavier cream, so why not 
try to help them as well as himself? 
Ohio. K. C. W. 
Curdy Butter. 
W E have two cows, a Ouernsey, fresh 
about four months, and a Holstein, 
that has been milking over a year, 
not. with calf. Cream is heavy and but¬ 
ter comes in from five to 16 minutes. I 
usually churn once a week, sometimes 
twice," and have four pounds of butter 
at a churning. Butter and buttermilk 
are both usually good, but with the but¬ 
ter come white flakes very much like 
cottage cheese. These are most of them 
washed out when I rinse the butter in a 
granular state. I usually sour my cream 
till thick, by adding one-half cup of but¬ 
termilk. I have tried keeping the cream 
in a cool place till collected, then bring¬ 
ing into a warm place for 24 hours. I 
have also kept it. in a corner of the kitch¬ 
en while collecting so that it would sour 
slowly, and I have tried souring it with¬ 
out. using any buttermilk. I have tried 
churning as soon as the cream com¬ 
menced to thicken, with the temperature 
barely 62 deg., then it took 20 minutes, 
but the curds were there in even larger 
numbers, than w hen the cream wasjthick- 
er and temperature from 62 to 65 deg. 
Sometimes the curds are soft enough to 
work into .<> butter, at other times they 
show. I attend to everything myself, 
and use borax and boiling water freely. 
I use some commercial color; have a 
small dasher churn, skim my milk when 
it is forty-eight hours old. I have tried 
every thing that I can think would affect 
the butter without seeming to have any 
material change in the curds. What have 
you to suggest as the cause? 
Pennsylvania. MBS. K. p. L. 
This trouble can probably be overcome 
by not letting the milk stand so long be¬ 
fore skimming; 48 hours is too long. 
Pare should be taken to get as little milk 
with the cream when skimming as possi¬ 
ble. The cream should be stirred twice 
each day, not vigorously but enough to 
mix thoroughly. If thin cream is over¬ 
ripened the curd is coagulated. When 
churned the curd breaks up into little 
particles and mixes with the butter gran¬ 
ules. If washed while the butter is in 
granules part of the curd will be washed 
out. but if butter is churned until lumps 
are formed the curd is mixed into tin 1 
mass. This curd injures the keeping 
quality of the butter. Try straining the 
cream through fine wire strainer into the 
churn. K. c. w. 
How Dairy farmers 
;L , i it o __ , 
Could Save m 
000.00 . 
A Year fiF 
uj 
A saving to the dairying 
interests of $100,000,000 
a year would result from 
the universal installation 
of the 
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B0 
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West Chester, Pa. ■ 
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